Shiitake mushrooms are popular these days, and for good reason. They taste delicious and there are many health benefits of shiitake mushrooms. I love using them in my cooking and I think you will too. So keep reading to find out more!
What are shiitake mushrooms?
Shiitake mushrooms are brown mushrooms with wide, thin caps and woody stems. They're eaten as food and are popular throughout East Asia. In fact, shiitake mushrooms are the second most popular edible mushroom worldwide! I like to add them to soups, gravies and broths. And you can also make a home remedy drink with them.
Are shiitake mushrooms good for you?
The simple answer is yes. They are a highly nutritious vegetable with some unique properties.
What are some of the health benefits of shiitake mushrooms? To begin with, they are a great source of copper. Copper is a mineral that supports natural immunity. It also helps us to have healthy bones and blood vessels, according to Web MD. Just ½ cup of shiitake mushrooms provides 72 percent of the RDA for copper. And with the same amount of shiitake mushrooms you'll also get 33 percent of your daily recommended amount of selenium.
Shiitake Mushrooms & Cholesterol
If you're dealing with high cholesterol, eating shiitake mushrooms can help. Of course, first and foremost, you'll want to seek your doctor's advice and avoid foods high in cholesterol. But for many struggling with high cholesterol, diet and lifestyle changes can help as well. One such dietary change can be to include more plant-based foods, and specifically shiitake mushrooms.
Shiitake mushrooms help reduce intestinal inflammation, and that helps your intestines to not absorb as much cholesterol. Shiitakes also contain eritadenine, which is known to help reduce blood cholesterol levels.
Shiitake Mushroom Recipe: A Simple Home Remedy
Shiitake Mushroom Tea is a special home remedy used to reduce a fever. Natural health practitioners also recommend it to rid the body of excess salt. Many people find that they feel relaxed after drinking this tea.Print
Recipe adapted from The Macrobiotic Path to Total Health by Michio Kushi