Mushrooms are equally valuable. — The two-spored mushroom is one of the best sources of vitamin D3. It also, like all edible mushrooms, has anti-inflammatory substances, says Prof. Muszyńska, and recommends the brown mushroom, which is more aromatic than the white one. He advises not to peel the caps because the skin contains more nutrients. The expert advises against collecting wild mushrooms. — They are very similar to the poisonous fly agaric or the green fly. The carbolic mushroom is also poisonous and can easily be confused with the two-spored mushroom. You really need to know mushrooms to tell them apart, says Prof. Muszyńska.
For wounds and cleaning teeth
For years, it was thought that mushrooms had no nutritional or medicinal properties. — This was because in Europe there was publicity about poisoning with the green fly agaric, also incorrectly called the phallus mushroom. Patients were admitted to hospitals in very serious condition, their livers were destroyed and the only solution was to transplant this organ. Doctors talked about these patients and did not recommend eating mushrooms. This was followed by scientists who looked for toxic substances in mushrooms. They were dissatisfied when they could not find compounds with toxic properties. For me it was a strange direction of research, because I have been eating mushrooms since I was a child. As a child, I walked in the forest with my father, picked mushrooms and learned to recognize them. I thought that since my father gave me mushrooms, they could not be bad. So I started looking for materials on the dietary and medicinal properties of mushrooms. Initially, I found them mainly in magazines from Asian countries – says Prof. Muszyńska.
But the old traditional Polish cuisine is dying out. — It is difficult to imagine Christmas Eve without mushrooms. Information about the medicinal properties of mushrooms can also be found in the first Polish pharmacopoeias of the 18th and 19th centuries. For example, the giant skullcap, whose young fruiting bodies are an excellent edible mushroom, was used as an anti-tuberculosis agent and as a wound dressing. Due to its fluid-absorbing properties, the first sanitary napkins were also made from it. The compounds it contains have anti-hemorrhagic properties, and the presence of an antibiotic with antibacterial properties accelerates wound healing, says Prof. Muszyńska. — It is also worth remembering that mushrooms that are poisonous to us are edible for herbivorous forest animals and should not be destroyed. They are their only source of complete protein. For example, moose suffering from helminthiasis eat poisonous mushrooms, which contain parasiticidal antibiotics.
A plant called larchnia officinalis was used to treat tuberculosis. — This mushroom was so widely used that its natural resources were depleted. Only a few of its localities have survived in the Świętokrzyskie Mountains. Attempts are currently being made to introduce this species into the environment. In the past, people also used toothbrushes to clean their teeth. Thanks to their texture, they not only act mechanically, cleaning the teeth, but also have anti-inflammatory effects, adds Prof. Muszyńska.
Microbiota support
For years, it was thought that mushrooms were difficult to digest. – This idea comes from the fact that fungi have cell walls made of chitin. It is a water-insoluble polysaccharide. Our body does not digest it, but it is an extremely valuable compound. Chitin is a component of dietary fiber and its effect increases intestinal peristalsis. It also has the ability to bind heavy metals, thanks to which they are eliminated from the body, and it reduces the level of cholesterol in the blood. Therefore, it has an antiatherosclerotic effect – says Prof. Muszyńska.
Furthermore, chitin and the substances that are produced in our body from the breakdown of chitin are necessary for the proper functioning of the intestinal microbiota, as well as having anti-inflammatory effects and strengthening the immune system. These compounds ensure better absorption of nutrients from the intestine and increase the rigidity of the intestine, thanks to which toxins do not enter our body. – Due to the content of oil, high-quality proteins and carbohydrates in the fruiting bodies of mushrooms, after eating them we feel full, which can be mistaken for difficult digestion – adds Prof. Muszyńska.
For several years, more and more has been known about the health-promoting properties of mushrooms. This is undoubtedly due to the global trend towards finding alternative food sources to farmed meat. — Mushrooms are an excellent source of protein. They contain tryptophan and phenylalanine, which are found mainly in meat and animal products and are practically absent in plant products. These compounds also give mushrooms the characteristic umami taste of meat, says Prof. Muszyńska.
The protein found in the fruiting bodies of edible mushrooms has the same digestibility as the protein in kefir. Most mushrooms do not contain much protein, about 7%, but, for example, morels or cordyceps have up to 30%. – Recent scientific reports confirm the importance of edible mushrooms in preventing obesity – adds Prof. Muszyńska.
Which mushroom to choose
Milkweed milk contains azulenes – compounds with strong antibacterial, antiviral and disinfectant properties. These are the same compounds found in chamomile or yarrow. Most often, we know and collect two edible species of milkweed – milkweed and milkweed, which grows under fir trees but is less tasty than milkweed.
Brown tea contains theanine, a characteristic compound known to be found in green tea leaves. Theanine has antioxidant and anti-aging properties, which makes it important in preventing lifestyle diseases.
Honeycomb contains peptides with anti-cancer properties. It is also an excellent source of vitamins, especially B vitamins.
Kozak, one of the most beautiful mushrooms, is a good source of free amino acids. It contains vitamins PP, A, C and group B.
Maślak contains polysaccharides that strengthen immunity. – Based on our research, it shows that it contains tryptophan, which has pro-cognitive properties, improves brain function and protects against depression – says Prof. Muszyńska.
Sulfurous yellow cheese, called huba mole, and in English – chicken of the woods, because it tastes similar to chicken. It is served in restaurants in the form of breaded cutlets. It contains beta-carotene and compounds that strengthen the immune system.
Forest pharmacy
All edible mushrooms have medicinal properties. Research published several years ago in the scientific journal “Journal of Affective Disorders” showed that mushrooms have antidepressant properties and reduce episodes of depression. But this effect can be achieved if you eat them regularly. Based on scientific research, it has been shown that beta-glucans from mushrooms used during chemotherapy and radiotherapy eliminate their side effects, such as nausea and hair loss, and regenerate the body and increase appetite.
Cordyceps is a mushroom well-known to athletes. — It contains a compound similar to ATP, which is an energy reserve for muscles. It prevents fatigue and increases the efficiency of the human body. It increases the amount of nitric oxide in the blood vessels. And the more blood flows through the muscles, the more efficient their work is because they are better oxygenated – explains Prof. Muszyńska. It has also been shown that this compound also has anti-cancer effects – it inhibits the formation of blood vessels by cancer cells. A drug has been developed and is currently undergoing clinical trials.
Cordyceps also contains a carotenoid called cordixanthin, which gives it its orange color. – Carotenoids are fat-soluble, but cordixanthin is an exception and is water-soluble. Thanks to this, it can easily enter the bloodstream and reach the retina of the eye. Preclinical studies have shown that it has a regenerative effect on the macula of the eye and improves visual acuity – says Prof. Muszyńska.
Oyster mushrooms, of which there are 60 edible species, and the native mushroom have healing properties. – Lovastatin, which has anti-atherosclerotic effects, has been found in these mushrooms. This compound is used as a medicine to reduce cholesterol levels. Clinical trials have shown that cholesterol levels were reduced to normal levels in patients with atherosclerosis who ate oyster mushroom soup for a month, says Prof. Muszyńska.
Another Asian mushroom – Hypsizygus marmoreus Popularly known as shimeji mushrooms, they also contain lovastatin, but they also contain ergothioneine, which has an antioxidant effect. This substance is necessary for the human body and is collected, for example, in the liver, kidneys or retina, i.e. organs that are exposed to free radicals. – The antioxidants contained in mushrooms retain their activity even during heat treatment. Therefore, you can prepare various dishes with them and they will not lose their nutritional value, says Prof. Muszyńska, and for the same reason, she especially recommends mushroom soups, sauces and scrambled eggs with chanterelles, which contain large amounts of beta-carotene. – Chanterelles, commonly called chanterelles, are also a rich source of the enzyme laccase, which has proven activity against cervical cancer cells – says Prof. Muszyńska.
– One of the most valuable mushrooms is the lesser-known erinacea. It contains compounds that improve the state of the nervous system – they regenerate nerve cells and stimulate the formation of new neurons. The herb also contains compounds that are precursors of serotonin, that is, they have antidepressant properties – says Prof. Muszyńska. Soplówka has firm flesh and a taste similar to veal. It can be cut into slices and served as steaks.
In Japan, patients suffering from depression were given mushrooms every day for a month and a significant reduction in depression was observed. “Each mushroom contains amino acids, which are precursors of serotonin and, when crossing the blood-brain barrier, improve brain function and improve mood. The Japanese have determined that it doesn’t matter how many mushrooms you eat, as long as you eat them every day. Based on scientific and clinical research, it has been proven that after the age of forty you should eat at least 300 grams of fresh, processed mushrooms every day,” says Prof. Muszyńska.
