A Healthy You: A Fungus Among Us

Cindy Gates, RD,LDAncient Egyptians believed that eating mushrooms would make you immortal.Eastern cultures have used mushrooms for both food and medicine for thousands of year. Mushrooms are actually the “fruits” of fungus called mycelium, growing in soil, wood, or decaying matter.There are thousands of varieties of mushrooms, ranging in size, shape, color and texture. To the untrained eye, there are no easily recognizable differences between poisonous and edible mushrooms.Mushrooms need to be given more credit. They may help improve immune system, help prevent cancer and are good sources of nutrients. Mushrooms have more selenium than any other produce.Selenium may help protect the body cells from damage that might lead to chronic diseases. They are also the only source of Vitamin D in the produce aisle and one of the few non fortified food sources.Mushrooms are a great source of potassium - a mineral that most of us don’t get enough of. They are a great source of the B vitamins.Mushrooms also have something very special called beta-glucans that are effective in helping strengthen the immune system. Shiitake mushrooms are high in beta-glucans and can be used fresh, dried, or taken in pill form.When choosing mushrooms, choose those with a firm texture and even color with tightly closed caps. Store all mushrooms partially covered in your refrigerator crisper. Use them within three days.Gently wipe mushrooms with a damp cloth or soft brush to remove any dirt. Or, rinse with cold water and pat dry with paper towels. Dried mushrooms should be stored in airtight container and be soaked in hot water or used in the cooking liquid for about an hour.So don’t leave mushrooms in the dark, try using for soups, salads, stir-fries, meat dishes and appetizers.A Healthy You is a regular column about nutrition, healthy living and cancer care. It is written by Cindy Gates, RD and LD and the Cancer Center’s Oncology dietitian, herbalist and Certified Wellness Coach.