Scientists at City of Hope were some of the first to find a potential link between mushrooms and a decreased likelihood of tumor growth and development in cells and animals. City of Hope researchers now plan to apply this research to human clinical trials.
Read more about research that investigates mushrooms and cancer here.
Antioxidants and Immunity
Mushrooms are the leading source of the essential antioxidant selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases. They help to strengthen the immune system, as well. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body’s cells.
Learn more about research that ties mushrooms to supporting a healthy immune system here.
Mushrooms are hearty and filling. Preliminary research suggests increasing intake of low-energy-density foods (meaning few calories given the volume of food), specifically mushrooms, in place of high-energy-density foods, like lean ground beef, can be an effective method for reducing daily energy and fat intake while still feeling full and satiated after the meal.
Read about weight management/satiety research here.
Culinary: Umami, Sodium, & Blendability
Mushrooms and ground meat blend seamlessly to add an extra serving of vegetable to the plate by enhancing or extending the meat. It works because finely chopped, umami-rich mushrooms look similar and take on the flavor properties of meat and other flavors. Add nutrients to America’s iconic foods without losing taste or satisfying texture.
When building your plate to maximize vitamin D, consider mushrooms – they’re the only source of vitamin D in the produce aisle and one of the few non-fortified food sources. In fact, the IOM recognizes them as the exception to the rule that plant foods don’t naturally contain vitamin D.
Read on to learn about vitamin D, or review the research here.
Full Article: The Mushroom Channel.