The power of
mushrooms
Mushrooms are considered by many researchers to be functional foods. Some species have been reported to exhibit antioxidant, immunological and ergogenic properties. They have a high composition of macronutrients, proteins, dietary fiber and vitamins, as well as being low in lipids and calories.
It is believed that mushroom cultivation began before 600 AD. There are reports of the Wood Ear mushroom (Auricularia auricula) being cultivated in China, followed by the Enoki mushroom (Flammulina veluipes) in 800 AD and the Shiitake mushroom(Lentinula edodes) in 1000 AD. Today, China is considered the largest producer of mushrooms in the world.
In a mystical sense, the ancient Egyptians believed that mushrooms were a gift from the God Osiris which, when eaten, guaranteed health and well-being. The Chinese also had this belief, but it was known that certain mushrooms only grew in certain seasons. With this in mind, both civilizations began the practice of drying mushrooms, thus allowing them to be consumed all year round.
Historically, the consumption of mushrooms has always been strongly associated with improving mood and well-being, and its unique composition (which depends on various factors such as the species, type of cultivation, storage process and so on) has been shown to help maintain quality of life.
