benefits of mushroom

Turkey Tail is also known as Coriolis, or cloud mushroom. Two polysaccharide complexes in Turkey Tail are getting a great deal of scientific attention, PSK (or Kreskin) and PSP, making it the most extensively researched of all medicinal mushrooms with large scale clinical trials.

Himematsutake, also called Royal Sun Agaricus, is a relative of the common button mushroom. Himematsutake was not cultivated in the East until fairly recently but is now a very popular natural medicine, used by almost a half million Japanese. Himematsutake mushroom is attracting many scientists worldwide due to its remarkable anticancer propertiesrelated to six special polysaccharides

Most of these are socalled hot water extracts, where either the mushroom mycelia the fruit body is boiled for extended periods of time to extract the long chain polysaccharides. The end product is a concentrated form of glyconutrients (complex sugars) thought to be responsible for many of the health benefits of the mushroom.

Consuming the mushrooms raw or using a whole food mushroom (powdered pill) product is generally a better alternative if you're reasonably healthy and looking to maintain optimal health, as they help maintain ideal function of your various systems as opposed to imparting a direct effect. Most of the knowledge about mushrooms come from ancient Chinese medicine where mushrooms are regarded as tonics. Tonics are considered to have nonspecific beneficial effects across several systems of your body that do not decline over time.

Mushrooms exposed to sunlight (or the UV light in sunlight) naturally generate vitamin D, which enhances calcium absorption and bone strength. Farmers can give mushrooms 12 seconds of UV light after harvesting, generating you daily needs of vitamin D. Vitamin D deficiency is common in Australia, especially during winter and in the southern regions.Lightexposed mushrooms are a tasty and nutritious way to get your daily vitamin D needs.

Are a nutrientrich food for people with diabetes. Do not raise blood glucose levels, that is, they have a very low GI. Help keep your blood glucose levels normal. Help keep your blood pressure normal by providing potassium and virtually no sodium (salt). Are perfect for weight control as they are low in kilojoules and help appetite control and the avoidance of overeating. See more at: http://www.powerofmushrooms.com.au/healthnutrition/healthnutrition/diabetestheglycaemicindex/#sthash.ol0GQp4J.dpuf

Mushrooms have a deliciously rich savoury flavour called umami. Much of the umami flavour comes from the natural glutamates in mushrooms. The umami flavour of mushrooms can replace some of the salt used in recipes. Consuming less salt and fewer salty foods helps to keep blood pressure levels normal.

Mushrooms are a very low kilojoule food with only 103 kJs per serve. They have very little carbohydrate or fat, making them a favourite with anyone watching their waistline. They have a modest amount of protein, similar to, or more, than that found in most common vegetables. The protein, carbohydrate and fibre found in mushrooms are unique and researchers are finding they can have a very positive influence on our health

Mushrooms are an exceptionally nutrientdense food, with one serve offering a surprising amount and array of essential nutrients.One serve of mushrooms (100g

Here is no evidence that certain fruits, vegetables or mushrooms cause gout or make it worse. In fact, a high consumption of fruit, vegetables and mushrooms is linked to a lower risk of gout. A wholesome diet, such as the traditional Mediterranean diet, is associated with a lower risk of gout. Advice to gout sufferers to avoid foods such as spinach, asparagus and mushrooms is not justified.