New research into the medicinal benefits of certain mushrooms might get you thinking about munching on them more, or even sipping mushroom tea.
Wild chaga, for example—harvested mostly in Siberia—is a source of antioxidants. It’s been used traditionally in Eastern Europe to fight bacteria, inflammation, stomach ailments, and other health problems. Now research has shown it also has anti-cancer effects.
In Asia, the reishi mushroom is prized for its disease-fighting properties. But chaga and reishi aren’t generally considered to be enjoyably edible—they’re very woody in their natural form. Fortunately, their extracts have been turned into teas and supplements and are available in health food stores.
Other mushroom extracts like maitake can also be taken as supplements and come in several forms, including tablets and tinctures.
Mushrooms for Health
All mushroom varieties—and this includes the tasty ones in the produce aisle—are fat-free and low calorie. They’re also a source of B vitamins, vitamin D, and minerals like selenium (a strong antioxidant) and potassium (great for blood pressure).
Immunity-boosting substances called beta-glucans are abundant in several mushroom species, too. A recent study found significant immune-boosting effects from extract of the commonly consumed white button mushroom. Crimini, maitake, oyster, and shiitake mushroom extracts also had the effects at a lower level.
And recent research found breast-cancer-fighting compounds in maitake, crimini, portabella, oyster, and white button.
Cooking usually intensifies the flavor of any mushroom and also enhances the texture. Throw them into soups, sauces, and stir fries for their taste and health benefits.