mushroom food

Mushrooms have been eaten as food and used as a healing aid since prehistory starting

in the Neolithic period. They were first found in in the prehistoric lake dwellings in
Austria, Germany, and Switzerland. Truffles were found in Greece and Rome where
they cultivated the small Agrocybe aegerita on pieces of poplar trunks. In China and
Japan, shitake mushrooms were grown on rotting logs. In 1678, a French botanist
demonstrated the cultivation of mushrooms by transplanting their mycelia.
While mushrooms enjoyed a long history in Europe and Asia, they did not become
popular as a fad food in America until the late 19th century, though they were used in
recipes for making condiments and sauces up until then. The advancement in
cultivating and identifying mushrooms was the catalyst for the growing interest just
before the turn of the century. Mycological clubs began forming and members would
forage and identify the mushrooms in their area.

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Mushrooms reduce inflammation & provide antioxidants

Mushrooms provide a wealth of anti-inflammatory chemicals and
antioxidants. As mentioned, one of the most significant reasons
for the accumulation of cholesterol in blood vessels are
inflammation and oxidative stress. A major source of these?
Processed carbs and damaged fats. For example: Commercially
ground flour that is likely rancid from sitting too long; white flour;
sugar; unstable polyunsaturated cooking oils like safflower, soy,
and corn; trans fats, and fried foods. A great way to give some
love to your vasculature and heart is to remove these ingredients
from your diet and give mushrooms like maitake, shiitake,
porcini, button, oyster, and reishi a better chance at reducing
chronic inflammation and oxidative.

Cortesía de : Mushroom of medicine, EBook. Page, 10.

By Basmati.

Gracias.