When I was growing up, the general consensus was that mushrooms had no nutritional value. Where that myth started, I have no idea (but my guess would be by the meat or dairy industry.) In our house, we love mushrooms and since they are low in calories they always make a nice addition to many dishes. Last night Mitch sauteed a box of sliced button mushrooms with onions for his sandwich and for me to have on the side, with my tofu and soup. He was smart to make the whole box because they shrink down and we gobble them up.
More modern science, medicine and nutrition have taught us that mushrooms are filled with nutrition. They are a good source of B vitamins, (always a bonus for those on plant-based diets) selenium, copper and potassium. By the time they get to us, having been exposed to light, they are also a great source of vitamin D2. Medicinally, (and this is big), mushrooms have been shown to have cardiovascular, antibacterial, antiviral, anti-parasitic, anti-inflammatory and anti-diabetic properties. Additionally, they are immune booster and inhibit tumor growth. It is suggested that they actually work like a vacuum to rid our bodies of cancer cells. Historically, mushrooms have been used in eastern medicine, but here in the west, it’s only in the past few decades that we have given them the respect and attention they deserve.
With lots of varieties, mix up your mushrooms and get creative. At my favorite Falafel Bistro, they make their vegan “burger patties,” from mushroom and they make for a great main course. Next time you hit the grocery store, or even better a store like Whole Foods or your local farmer’s market grab some mushrooms. Here in our house we have already resolved to eat them much more!
Mushrooms…they can really make a big impact. Of course we can’t just pick them from a field…some are poisonous and others are psychoactive. Go ask Alice…I think she’ll know.
Today, Wednesday, I’ll be at TFC for 8:30am low-impact and 11:30 SilverSneakers.