Medicinal mushrooms
Medicinal mushrooms are multicellular organisms that carry health-promoting bioactive substances.
Within the fungi kingdom, they belong to the family of basidomycetes (stand fungi).
They are heterotrophic, i.e. they feed on the organic matter of other organisms. To get their nutrients, they enter into symbiotic (with their mycelium they can establish mutually enriching relationships with trees, plants or other fungi), saprophytic (use of dead matter) or parasitic relationships (they enrich themselves by damaging another organism - a tree, plant or animal, sometimes also another fungus).
In Asian medicine, medicinal mushrooms have been traditionally used for thousands of years in Japan, China and India.
From this wealth of knowledge and experience, so-called mycotherapy has developed, which is understood as the use of medicinal mushrooms for human health.
Medicinal mushrooms are known for their remarkable nutrient density.
Their main components include proteins, essential amino acids, dietary fibre, prebiotic fibre, vitamins, minerals and active biomolecules (chemical molecules produced by medicinal mushrooms that can have a positive effect on the body). A single species can even contain more than 100 active biomolecules!
Why can't all mushrooms be eaten raw?
Mushrooms are natural "chemical bombs" that contain hundreds or even thousands of different substances. Many of these substances have not yet been properly researched, some are even completely unknown.
Fungi are complex life forms. They are closer to the animal world than to the plant world, even though they were considered plants for a long time. Their components (biochemical molecules) have an enormous spectrum (many therapeutic effects for many diseases) and are still largely unexplored.
Heat sensitive chemical components
Due to their chemical richness, many mushrooms are not edible raw. They can cause severe digestive problems because they contain numerous toxins. These toxins are sensitive to heat, which is why cooking destroys them. On the other hand, certain biochemical molecules can cause severe reactions in some people (rosacea, eczema...). These sensitising biomolecules can also be destroyed by cooking.
The haemolysins contained in some mushrooms, e.g. in raw morel, are very dangerous toxins that lead to the dissolution of red blood cells and can have fatal consequences in the worst case. In addition, there are countless substances that can only be rendered harmless by cooking the mushrooms properly.
One example is lentinan in shiitake mushrooms, a beneficial molecule but one that can cause reactions in rare cases:
Originally, it was recommended that, if possible, a cooking or boiling time of 20 minutes be observed when using fresh mushrooms, as otherwise allergy-like skin reactions (such as shiitake dermatitis) could occur in rare cases. However, recent research shows that lentinan (probably the active ingredient in shiitake responsible for the skin reactions) is not heat-labile (destroyed on contact with heat) and that shiitake dermatitis can also occur after eating cooked and fried mushrooms.
Despite the wide distribution of shiitake mushrooms all over the world, only a few cases of shiitake dermatitis have been reported so far, according to the Federal Institute for Risk Assessment (Shiitake Report of 23 June 2004), mainly in Germany.
History of the shiitake
Shiitake, or Lentinula edodes by its scientific name, is an edible, exotic and delicious medicinal mushroom that ranks second only to the mushroom as the most commonly consumed mushroom in the world.
The shiitake mushroom has been valued as food and medicine for thousands of years in China and also in Japan. It was probably the first mushroom to be cultivated over 2000 years ago. The mushroom was so valuable to the people of that time that it was given as a gift to emperors and kings.
Features
The shiitake has a light to dark brown cap. It grows on various deciduous trees, preferably those with hard wood. It has been cultivated in China and Japan for a long time, including on beech, oak, chestnut, maple and walnut. The tree trunk used must be at least three months old.
The lamellae run slightly downwards along the stipes (foot) and are smooth to rough. The stipes is usually in the middle of the cap, but can also be slightly to the side. The edge of the cap is still curled inwards when young. The skin of the cap is usually covered with delicate flakes.
It occurs in the wild in the forests of China and Japan. However, the mushrooms available on the market there all come from farms. It is not found in the wild in Europe and North America, but is increasingly cultivated there.
Along with the mushroom, the shiitake is one of the most commonly cultivated mushroom species in the world. Its firm, juicy flesh and garlicky flavour add a special touch to many dishes.
The shiitake mushroom can be grown all year round. However, temperatures are most favourable in winter and early spring. The mycelium of the shiitake needs about 12 to 16 months at least to develop sufficiently. Of course, it is best to eat it organically, as organic compost without pesticides is used in its cultivation.
If you would like to learn more about the shiitake production process, I invite you to discover Loïc le jardinier's YouTube channel: https://www.youtube.com/watch?v=a0BOzJ4vt1A
When should shiitake mushrooms no longer be consumed?
Dark to black, dented and moist areas indicate spoilage. If the mushrooms show green mould, they are no longer marketable. Scaly caps on shiitake mushrooms and champignons are variety-related and do not indicate poor quality.
Advantages
Rich in nutrients
There is a lot of research on its effects on the cardiovascular system. The focus is on its effects on lowering blood pressure and regulating weight. Shiitake is also thought to have antitumour effects. See references at the end of the article.
Nutritionally, shiitake contains all essential amino acids. Remarkable is the high content of iron, calcium and zinc, B vitamins, vitamin E and provitamin D* as well as unsaturated fatty acids**.
*Provitamin D is the precursor of vitamin D3, i.e. it is a simple organic molecule involved in the synthesis of large molecules.
**Linoleic acid, an essential fatty acid that helps fight inflammation. It is a polyunsaturated fatty acid from the omega-6 fatty acid family. The body is not able to synthesise linoleic acid itself. It is found in large quantities in vegetable oils such as grape seed, sunflower, borage and walnut oil.
Shiitake has several roles:
Immune system :
Immunostimulant: It regulates and modulates all agents of the immune system.
Antiviral: The lentinan in shiitake has shown antiviral properties against HIV, influenza, herpes simplex I and II, polio, measles and mumps.
Antibacterial: Acts against tuberculosis and oral bacteria (reduces the formation of plaque and the subsequent development of caries).
Antitumour: Reduces the formation of cancer cells (see references at the end of the article).
Digestion and liver
Fat reduction: The eritadenine and choline in shiitake have a lowering effect on triglycerides.
Reduction of LDL (the "bad" cholesterol in the blood): After eating shiitake, an excretion of LDL via the stool was observed.
Alkalising: against hyperuricemia (high concentration of uric acid in the bloodstream) and gout (rheumatic disease).
Antifungal: Shiitake is rich in cellulases and hemicellulases (enzymes that break down certain types of dietary fibre, promoting good gut health), which are effective against Candida albicans. It promotes healthy intestinal flora.
Cardiovascular system :
Antithrombotic: reduction of blood clotting by suppressing platelet aggregation.
Cardioprotective: improves vascular circulation and prevents endothelial damage (epithelial cell layer lining the inside of the walls of the heart and blood vessels) thanks to lenthionine (naturally occurring in shiitake, antioxidant, anti-inflammatory).
Lowering the blood pressure
How do you prepare shiitake?
Fresh
Before we go into cooking, it is important to mention that fresh shiitake mushrooms should be prepared quickly as they do not keep for long. Packed in a paper bag, they will keep in the vegetable compartment of the fridge for about three to four days. It is important to keep the mushrooms loose in the paper bag so that they can breathe.
Cleaning
The shiitake mushroom does not need much cleaning. It does not need to be washed under water and since they are cultivated mushrooms, small bits of dirt can easily be removed with kitchen paper or a special mushroom brush. When the stems are a little dry, they can simply be cut off.
Cutting
With the exception of the dry ends of the stems, you can use the entire shiitake mushroom for preparation. Most of the time, shiitake mushrooms don't even need to be cut, as they are naturally quite small. If there are larger ones, you can simply cut them in half.
Cooking
For further preparation, it is recommended to add salt and other spices to the mushrooms only after the cooking process so that they do not lose their unique aroma. Due to their strong, spicy aroma, shiitake mushrooms go very well with Asian wok dishes and soups.
As for me, I cut shiitake into strips, fry them with some ghee (clarified butter) in a pan, add shallots and fry until lightly browned. At the end of the cooking time, I add a mixture of 7 spices, turmeric powder and some freshly ground pepper. I wait until it has cooled down and then add it to my quinoa-based salad.
Is it worth taking shiitake as a dietary supplement?
Eating shiitake on a plate is an excellent habit that helps maintain health and prevent disease.
However, if you want to use its therapeutic properties to help alleviate health problems, it is better to take it as a dietary supplement.
A higher concentration of active ingredients
In capsules, it contains the highest concentration of active biomolecules, which enhances the therapeutic benefits compared to the fresh form.
The accuracy of the dosage
Extracts in capsules also allow for standardised dosing, making it possible to calibrate the treatment precisely to the desired results.
Quality and safety
On the other hand, the laboratories extract the active ingredients of the fungi at low temperatures, which leaves all active ingredients of interest for therapy intact. In parallel, unwanted toxins and sensitising biomolecules are removed.
Example of a manufacturing process
I will give you a more detailed example with the laboratory Hifas da Terra, with whom I personally work (I do not receive any commission from this laboratory!):
The mushrooms are processed in a procedure that optimises the concentration of the active ingredients. This means that Hifas da Terra obtains 15 kg of dried mushrooms from 150 kg of fresh mushrooms, which are processed by grinding into a powder in which the active ingredients are concentrated.
This raw material serves as the basis for the production of food and food supplements. This powder also serves as the basis for obtaining extracts via a patented process with an even higher concentration of the mushroom's bioactive compounds.
Um diese Wirkstoffe so weit wie möglich zu erhalten, werden die frischen Pilze in einem Niedrigtemperaturverfahren (bei weniger als 40 °C) getrocknet. Die Qualität der fertigen Pulver oder Extrakte, die in Form von (vegetarischen) Kapseln verkauft werden, wird durch eine Bandversiegelung unter neutraler Atmosphäre vor Oxidation bewahrt. Die Produktion ist bio-zertifiziert und entspricht den GMP-Standards (Quelle Reportage über Hifas da terra durch das Magazin Bolinéaire https://www.biolineaires.com/hifas-da-terra-lexpert-pionnier-de-la-mycotherapie/#:~:text=Hifas%20da%20Terra%20effectue%20en,sind%20die%20aktiven%20Prinzipien%20konzentriert%20).
Further information: https://hifasdaterra.com/en/faqs/
In conclusion
In addition to their high content of vitamins, minerals and trace elements, shiitake mushrooms as medicinal mushrooms harbour numerous useful active ingredients that can be used preventively (nutrition) or curatively (concentrated capsules).
The still largely unexplored field of action of medicinal mushrooms is immense and promising.
While ancient Chinese medicine has thousands of years of experimental knowledge, Western allopathic and alternative medicine are beginning to take more and more interest in it.