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It is not easy to go wrong consuming every edible mushroom. They're abundant with fiber, vitamins C, calcium, minerals as well as protein, plus the B vitamins. And probably on top of that they are an excellent source of antioxidants. But probably the best of the best are shiitake mushrooms. They have become popular for their rich smoky taste, and it is said to have 10 times the amount of zest as white button mushrooms. But the health benefits of shiitake mushrooms have made them symbolic of prolonged existence among Asian countries. Perhaps the biggest health advantage provided by shiitake mushrooms is the anti-tumor effects. They are abundant in the compound lentinan, which in research with mice has shown complete tumor drop in most of the assessment cases. In Japan it's been a kind of alternative treatment for cancer patients, increasing their rate of survival considerably. Lentinan has also has actually been found to protect the liver and relief from an array of stomach ailments. Those positive factors become by themselves sufficient cause to eat shiitake mushrooms. But when prepared the appropriate way they are an incredible delight as a side course. They are produced largely in China now, but Japan used to be the largest producer. They've been found in the wild since prehistoric times and have been used therapeutically in Asia for centuries. So this is not some hyped craze food to come along. You'll find shiitake mushrooms in many grocery stores and Asian markets, and as you buy them determine their firmness and make sure that they're not wet and certainly slimy. Store them in a loosely closed paper bag in the refrigerator, but I attempt to prepare them shortly after purchasing. They are going to get soggy if immersed within water therefore merely wipe them clean before preparing. They are really not hard to prepare and their robust essence is going to be a complement to many dishes, especially chicken and fish. I use them as a side-dish for both of these main entrées. One can find various ways to prepare them by searching the Internet, although I find they're best prepared by sautéing them with cooking oil and garlic. You'll probably find that their stems can be unsuitable to eat, therefore by sautéing the caps having the stem in the air will allow you to get them prepared properly. Fresh rosemary or oregano can also be added to your sauté, therefore try things out to discover whatever you like. You might have some sticker-shock with the costs, however for an indulgence occasionally they are really worth the cost. Like we said prior you really can't get it wrong with any edible mushrooms, however as far as nutritional value plus flavor they are certainly not all created equal. Americans eat about 900,000,000 pounds of mushrooms yearly, but by far the most (believed 95%) is derived from a single species: the common button mushroom and its relatives, those Portobello and the Crimini mushrooms. They all possess valuable nutrients, but there's a whole wide world out there of assorted mushroom types you perhaps haven't heard of. Endorphins are an important regulator of pain, but also pleasure. Most people produce them through exercise, but certain foods, especially chocolate can produce a similar effect. Read more about it on our website. Jim O'Connell is a writer and health advocate now living in Chicago.
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