When I go to the vegetable market, especially the Asian market, I’m amazed at the many species of mushrooms that are available. I’m sure that folks find some wonderfully nutritious things in those beautiful fungi. (Yes, a mushroom is a fungus.)
When I was a resident at Kings County Hospital in Brooklyn and walked into the ward, my interns would say, “Here comes Dr. Deas … to attack the disease … there’s a fungus among us.” After a good laugh, we got busy with the great number of sick patients under our care. Today, I am sorry that I didn’t know how important mushrooms were in healing, for I certainly would have advised the patients’ families to consider them.
Mushrooms have many healing qualities, such as inhibiting tumor growth, lowering cholesterol and dilating blood vessels. They contain antiviral and antibacterial properties, along with giving a boost to the immune system. One particular species of mushroom produces an important drug known as cyclosporine, which prevents the rejection of transplanted organs such as the liver, kidneys, lungs, etc. Mushrooms are a great source of vitamin D, which is necessary to ensure healthy teeth, bones and muscle. Vitamin D has now also been related to the prevention of cancer and autoimmune diseases such as lupus and even helping to support mental health.
Many fungi produce antibiotics, such as penicillin, which was discovered by Dr. Alexander Fleming, a researcher in England who first noticed the effects of penicillin fungus on preventing the growth of bacteria. This antibiotic has saved many lives.
Mushrooms are truly our friend. For instance, the shitake mushrooms produce a substance that can halt the growth of cancer cells and stimulates the immune system, which in turn produces cells known as T-killer cells that are capable of destroying cancer cells.
Studies in Japan have also demonstrated that shitake mushrooms produce a compound that can lower cholesterol. Folks with high cholesterol would certainly benefit from side order of this luscious pan-steamed fungus with olive oil. The most common mushrooms that we see in the market also contain a high amount of the B vitamins, as well as niacin and riboflavin. Cooked mushrooms are more digestible than raw ones. In fact, raw mushrooms contain hydrazines, which are a group of toxic chemicals that have been shown to produce tumors in laboratory animals. This chemical is destroyed by the cooking process.
If you haven’t had much room for mushrooms in your diet, it’s about time you got busy enjoying this wonderful, life-saving fungus among us!
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