lies mushrooms’ bonus round: They contain special complex polysaccha- rides—long-chain molecules within cell walls—that have been the subject of intense research at leading institu- tions around the world, including Harvard, Yale and the University of California. Mushrooms’ (1-3)-beta- glucan complexes have been shown to inhibit many cancers and suggest potential solutions for diabetes, heart disease and immune-related conditions. Stamets explains that mushrooms also contain sterols, shown to ben- efit cardiovascular health. “Shiitake and other mushrooms like reishi have cholesterol-normalizing effects,” adds Hobbs.


Can we take these benefits back to the kitchen? “Most mushrooms have to be cooked to release their health-giving benefits,” explains Hobbs.


Stamets concurs: “Cooking liber- ates mushroom nutrients from their matrix of cells. They are tenderized upon heating, making their nutrients bioavailable for digestion.” Thankfully, finding these tasty superfood delicacies has become easier as entrepreneurial fresh-mushroom growers have emerged throughout the United States in recent years.


Case Adams is a California naturopath and author of 25 books on natural heal- ing. Learn more at CaseAdams.com.


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