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One of the reasons why Agaricus Blazei landed itself in the research spotlight as far back as the 1970s is its strong association with low rates of geriatric illness amongst the elderly inhabitants of Piedade. This is the mountain village in Brazil where Agaricus Blazei Murill was believed to have first originated. Researchers observed that the people who consumed Agaricus tended not to develop serious chronic illnesses as they progressed into their sunset years. <Read More>
Agaricus Blazei Murill (Japanese name: Himematsutake or Agarikusutake) has been traditionally used as a health food source in Brazil[i] and has been shown to have beneficial effects on a range of diseases. The explanation is the mushroom’s engagement of innate immunity, which is “broad-spectered.”[ii]
This mushroom made perhaps the biggest splash when a study jointly conducted by the Medical Department of Tokyo University, The National Cancer Center Laboratory, and Tokyo College of Pharmacy showed remarkable early results in clinical trials using Agaricus Blazei.[iii]
Agaricus Blazei is also noted for its beta-glucan content and ability to lower blood sugar levels.[iv]
- Calories: 3.86 per gram = 386 Cal per 100g (1615kJ), 15.44 Cal per 4g serve (65kJ)
- Carbohydrates/Polysaccharides: 79.4%
- Dietary Fiber: 14.0%
- Total Fats: 3.2%
- Trans Fat: 0
- Cholesterol: 0
- Protein: 9.7 %
- Calcium: 0.70 mg/g
- Phosphorus: 3.1 mg/g
- Magnesium: 1.3 mg/g
- Potassium: 3.3 mg/g
- Sodium: 0.10 mg/g
- Iron: 45 mcg/g
- Copper: 4 mcg/g
- Zinc: 20 mcg/g
- Manganese: 38 mcg/g
Indigenous to Japan, China and Korea, Shiitake has a long history of cultivation, with one of the first historical records to mention Shiitake dated 199 AD.
Translated from Japanese, "shii" refers to the tree on which these mushrooms originally grew, while "také" simply means mushroom. These little beauties are venerated not just because of their primordial origin, but because of the many health-boosting properties they contain, discovered over centuries of ancient medicine.
Comparing the vitamins, minerals, antioxidants, and phytonutrients between foods, Shiitake mushrooms are completely unique. Copper figures most prominently, significant because copper is one of the few metallic elements accompanied by amino and fatty acids, essential to human health. Since the body can't synthesize copper our diets must supply it regularly, however few people eat adequate amounts of copper-containing foods, and copper deficiency can be a factor in chronic disease development.
Shiitake mushrooms also contain strong compounds having the natural ability to discourage inflammation, "bad" bacteria, harmful viruses, and, ironically, fungus. B vitamins such as B2, B5 and B6 are part of the package, providing energy by breaking down fats, carbs, and proteins. <Read More>
Shiitake and other mushrooms such as Reishi and Maitake are also considered to be adaptogenic : adaptogens are naturally occurring, non-toxic substances that can help protect your body from stress by stabilizing and optimizing a host of physiological functions, and have been used to great effect in both Traditional Chinese Medicine and Ayurvedic Medicine for thousands of years.
- Calories: 3.9 per gram = 390 Cal per 100g (1632kJ), 15.6 Cal per 4g serve (65kJ)
- Carbohydrates/Polysaccharides: 79%
- Dietary Fiber: 11%
- Total Fats: 3.8%
- Calories from Fat: 0.3 per gram
- Trans Fat: 0%
- Cholesterol: 0%
- Protein: 9.9%
- Calcium: 0.7 mg/g
- Phosphorus: 2.9 mg/g
- Magnesium: 1.2 mg/g
- Potassium: 2.9 mg/g
- Sodium: 0.1 mg/g
- Iron: 28 mcg/g
- Copper: 3.3 mcg/g
- Zinc: 19.1 mcg/g
- Manganese: 33.3 mcg/g
Trametes Versicolor is one of the most well-researched medicinal mushrooms in the world. Turkey tail mushrooms have been used to treat various maladies for hundreds of years in Asia, Europe, and by indigenous peoples in North America. In China, they’re known as “yun zhi”, and in Japan as “kawaritake” – ‘cloud mushrooms’. Both cultures have traditionally used Turkey Tail in tea and powdered form to support immunity and gut health as well as assisting with detoxification.
Records of Turkey Tail brewed as medicinal tea date from the early 15th century, during the Ming Dynasty in China. Since the late 1960s, researchers in Japan have focused on how Turkey Tail benefits human health and how extracts of Turkey Tail can boost the immune system.
In 1976, a Japanese company patented certain polysaccharide extracts of Turkey Tail under the name “Krestin” (PSK) and later “Peptide” (PSP). They have since become legally accepted in Japan for specific medicinal use. <Read More>
Feeding probiotics with prebiotics (such as those contained in Turkey Tail) can improve the absorption of other nutrients—like vitamin B12, vitamin D, and some minerals—while also reducing the risk of digestive illnesses and other well-known gut imbalances.
If liver health is a concern—or if you’re in pursuit of a scientifically-supported detox regimen—Turkey Tail can be a strong companion to the liver’s own detox capabilities and, like milk-thistle and dandelion root, may be one of the best botanicals to seek out to help the body detoxify itself.
- Calories: 4.03 per gram = 403 Cal per 100g (1686kJ), 16.12 Cal per 4g serve (67kJ)
- Carbohydrates/Polysaccharides: 76.6%
- Dietary Fiber: 17.2%
- Total Fats: 5.80%
- Trans Fat: 0
- Cholesterol: 0
- Protein: 11.1 %
- Calcium: 0.8 mg/g
- Phosphorus: 3.6 mg/g
- Magnesium: 1.5 mg/g
- Potassium: 3.9 mg/g
- Sodium: 0.10 mg/g
- Iron: 69.0 mcg/g
- Copper: 5.0 mcg/g
- Zinc: 23.0 mcg/g
- Manganese: 46.0 mcg/g
[i] Mizuno, T., Inagaki, R., Kanno, T., Hagiwara, T., Nakamura, T., Itoh, T., Shimura, K., Sumiya, T. & Asakura, A. (1990) - Antitumor activity and some properties of water-soluble polysaccharides from “Himematsutake,” the fruiting body of Agaricus blazei Murill. Agric. Biol. Chem. 54:2889–2896.
[ii] Hetland, Johnson, Lyberg, and Kvalheim (2011) – “The Mushroom Agaricus blazei Murill Elicits Medicinal Effects on Tumor, Infection, Allergy, and Inflammation through Its Modulation of Innate Immunity and Amelioration of Th1/Th2 Imbalance and Inflammation.” Advances in Pharmacological Sciences Volume 2011, Article ID 157015, 10 pages doi:10.1155/2011/157015
[iii] Mizuno, T., Inagaki, R., Kanno, T., Hagiwara, T., Nakamura, T., Itoh, T., Shimura, K., Sumiya, T. & Asakura, A. (1990) - Antitumor activity and some properties of water-soluble polysaccharides from “Himematsutake,” the fruiting body of Agaricus blazei Murill. Agric. Biol. Chem. 54:2889–2896.
[iv] Hsu CH, Liao YL, Lin SC, Hwang KC, Chou P (January–February 2007), "The mushroom Agaricus Blazei Murill in combination with metformin and gliclazide improves insulin resistance in type 2 diabetes: a randomized, double-blinded, and placebo-controlled clinical trial.", J Altern Complement Med., 13 (1): 97–102,