Fight Fatigue With Shiitake Mushroom
The Shiitake mushrooms (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Chinese, Japanese, Korean and Thai.
In Chinese, it is called xianggu ( literally “fragrant mushroom”). Two Chinese variant names for high grades of shiitake are donggu (Chinese, “winter mushroom”) and huagu (“flower mushroom”, which has a flower-like cracking pattern on the mushroom’s upper surface); both are produced at colder temperatures. Other names by which the mushroom is known in English include Chinese black mushroom and black forest mushroom. In Korean it is called pyogo (hangul; hanja), in Thai they are called hed hom (“fragrant mushroom”), and in Vietnamese they are called nam huong (“fragrant mushroom”).
Shiitakes have four to ten times the flavor of common white button mushrooms. In addition to their robust/pungent, woodsy flavor and meaty texture, shiitakes provide high levels of protein (18%), potassium, niacin and B vitamins, calcium, magnesium and phosphorus. They have natural antiviral and immunity boosting properties and are used nutritionally to fight viruses, lower cholesterol and regulate blood pressure. Lentinan, an immuno stimulant derived from shiitakes, has been used to treat cancer, AIDS, diabetes, chronic fatigue syndrome, fibrocystic breast disease, and other conditions with impressive results. Researchers S. Suzuki and Oshima found that a raw shiitake eaten daily for one week lowered serum cholesterol by 12%.
The Shiitake mushrooms flavor is intensified by drying. Dried mushrooms can be stored indefinitely and reconstituted by soaking. The texture is different from fresh log-grown shiitake, and they dont saut well, but dried shiitakes are perfect for soups, stews, gravies and baked dishes.
The two most popular mushrooms in the world are the common button mushroom (Agaricus species) and the shiitake or black forest mushroom (Lentinus edodes),. The shiitake, meaning “mushroom of the shii or oak tree” in Japanese, is highly prized in the Orient for its flavor and reputed medicinal value. It is a major agricultural commodity in Japan, where about half the world’s supply of shiitake mushrooms is produced.
Until recently, only imported, dried shiitake mushrooms could be purchased in the United States. Shiitake mushroom production began in this country about 15 years ago, and with it came a new demand for fresh mushrooms. The demand is increasing rapidly as consumers discover the delicious, meaty flavor of fresh shiitake mushrooms.
The medicinal properties of Shiitake mushroom are attributed to a polysaccharide (sugar molecule) named lentinan, on which extensive research has been done. Lentinan is a polysaccharide called a 1,3 beta glucan. In laboratory tests, lentinan does not kill cancer cells directly, but enhances a number of aspects of the immune system, which may aid in the slowing of tumor growth. Lentinan also kills viruses and microbes directly in laboratory studies. Most studies involving lentinan involve intravenous or intramuscular injections.
Shiitake is available in capsule or tablet forms at your local or internet health food store. Look for name brands like Solaray, Natures Plus and Planetary Herbals to ensure quality and purity of the product you purchase.
*Statements contained herein have not been evaluated by the Food and Drug Administration. Shiitake mushroom is not intended to diagnose, treat and cure or prevent disease. Always consult with your professional health care provider before changing any medication or adding Vitamins to medications.