#MushroomHealth Summit Day 2 Recap: Blendability, Research Tidbits, and “Green” Mushrooms

Missing the Mushroom Health Summit? Be sure to read my Day 1 Recap. Disclosure: I’m working with the Mushroom Council to share information from the summit. Before we kicked off day 2, I visited the mushROOM to learn more about the growing process for specialty mushroom. I’ve heard of oyster and shiitake mushrooms, but this was the first time I saw pom pom, maitake, and King oyster. Take a look. They are so interesting! Video Growing Specialty Mushrooms Mouth Watering Already? Be sure to check out these fabulous mushroom recipes on Pinterest and Mushroom Council’s website. You can also “like” Mushroom Council on Facebook. Interesting Tidbits from Morning Sessions There was so much information, I can’t summarize the entire day in one blog. I picked my favorite a-ha’s I thought you would like. Mushrooms are the leading source of selenium, a powerful antioxidant being studied for its anticancer and immunity properties. Mushrooms are high in “Ergo” (ergothioneine), a naturally occurring antioxidant found in red blood cells that may help protect the body’s cells. A lack of “ergo” may be related to development of chronic inflammatory disease. See: Grigat et al., 2007, Biochem Pharm. 74:309-316 (2007) Digestive health is all the rage when it comes to “hot nutrition topics”. We are just now beginning to understand the “microbiotic community” living deep in our gut. Mushrooms are high in betaglu...
Source: Balanced Health and Nutrition Rebecca Scritchfield's Blog - Category: Nutritionists and Food Scientists Authors: Tags: cooking food news nutrition blendability mushroom health mushrooms mushrooms blend with meat recipes research Source Type: blogs