Medicinal Mushrooms C Hobbs

Medicinal Mushrooms

for Cellular Defense, Immunity & Longevity

Dr. Christopher Hobbs, Ph.D., L.Ac., A.H.G.

Dr. Christopher Hobbs, Ph.D., L.Ac., A.H.G.

Author’s Disclaimer The information in this book is intended for educational and healthenhancing purposes only and not meant to be a prescription for any disease. If you are experiencing symptoms, I recommend contacting a qualified health practitioner or physi­cian for a diagnosis and total health program. Hunting wild mushrooms for food and medicine has a long history and can be delightful. A large majority are safe, especially polypore mushrooms. However, some are potentially dangerous, even lethal. Make sure of your identity – take a class from an experienced hunter! PUBLISHER’S NOTE: The information presented in this book is based solely on the authors review of the scientific literature, the authors clinical experience and the authors views and does not express observations or opinion of the publisher. The contents of this book are not intended as a substitute for professional medical care, nor should they be used as such. Consult your physician or other health care practitioner in all matters affecting your health.

Medicinal Mushrooms

for Cellular Defense, Immunity and Longevity Introduction.................................. 3 The Botany and History of Mushrooms............................... 5 History of Medicinal Mushrooms....................7

Modern Science Supports Use of Medicinal Mushrooms................ 9 Caterpillar fungus (Cordyceps sinensis).........10 Maitake (Grifola frondosa)..........................12 Reishi (Ganoderma lucidum)........................12 Shiitake (Lentinula edodes)..........................14 Turkey tail (Trametes versicolor)....................16 Cep (Boletus edulis)....................................18 Oyster mushroom (Pleurotus ostreatus)..........19

How to Use Mushrooms as Functional Foods...................... 21 Corn and Oyster Mushroom Soufflé .............23 Boletus Mushroom Pizzetta..........................24 Stuffed Mushroom Caps ............................25 Eggs Poached in a Jar with Hen of the Woods Mushrooms, Thyme, and Country Ham ........26 Grilled Shiitake..........................................26 Mushroom Barley Soup...............................27

Medicinal Fungi.....................................28 Symptom Chart......................................29 Glossary...............................................30 Fungi Bibliography.................................32

The power to heal – fungi have been revered throughout the world for thousands of years as both a nutritious food and an immunebuilding medicine.

About the Author Dr. Christopher Hobbs holds a doctorate in integrative biology from University of California, Berkeley, and is a fourth-generation, internationally renowned herbalist, licensed acupuncturist and botanist with over 35 years of clinical experience. He has been formulating supplements exclusively for Rainbow Light since 1985 and is the founder of the Institute for Natural Products Research. The author of 23 books, Dr. Hobbs lectures on herbal medicine all over the world, including the U.S., Canada, Great Britain and Spain. He has taught at universities and medical schools such as Stanford Medical School, Yale Medical School, University of California, Bastyr University and the National School of Naturopathic Medicine. His research involved phylogenetics, evolutionary biology, phytochemistry, and ethno pharmacology. In 2005, he received the 2005 Natural Products Association Clinician Award of the year. Some of his prominent books include: Medicinal Mushrooms; Super Immunity: Herbs and Other Natural Remedies for a Healthy Immune System; Women’s Herbs, Women’s Health, Herbal Remedies for Dummies; Natural Liver Therapy: Herbs & Other Natural Remedies for a Healthy Liver; A Field Guide to Western Medicinal Plants and Herbs; Natural Therapy for Your Liver and his most recent, Grow It, Heal It.

Medicinal Mushrooms for Cellular Defense, Immunity and Longevity

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Modern clinical research validates traditional herbal wisdom on the health-giving benefits of select fungi.

Introduction As a fourth-generation herbalist and ardent mushroom enthusiast, I have been collecting, studying, eating and using fungi as medicine for over 30 years. Although many people are unaware of the myriad benefits mushrooms offer, and some people even harbor a fear or dislike of mushrooms, fungi have been revered throughout the world for thousands of years as both a nutritious food and an immune-building medicine. Today, modern clinical research validates traditional herbal wisdom on the health-giving benefits of select fungi. Both laboratory and human clinical studies confirm that a number of compounds in fungi can stimulate immune function, inhibit tumor growth, fight infection and flu, and help to treat chronic diseases including cancer, diabetes, heart disease, and many stress disorders. I have seen the remarkable health benefits medicinal mushrooms can provide in my clinical practice. A number of my hepatitis C patients have done extremely well on shiitake extract combined with milk thistle. One of the most dramatic stories is of a friend diagnosed with colon cancer who began taking turkey tails and shiitake daily. She was so weak she couldn’t walk more than a few blocks when she began, but after a year on medicinal mushrooms she was able to power- walk for several miles! Even for those of us who enjoy good health, medicinal mushrooms can be used on a daily basis to strengthen immunity and support a long and healthy life. Let’s take a closer look at the fascinating and complex world of medicinal mushrooms.

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Fungal colonies are composed of mycelium a thread-like network that grows underground or in wood. It is through the mycelium that the fungus absorbs nutrients from its environment.

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The Botany and History of Mushrooms Many people think of mushrooms as individual “plants” that grow much like garden vegetables might in their wild state. Mushrooms resemble plants in that they cannot move on their own and they have cell walls. Yet mushrooms are not really plants as we generally think of them; they are fungi, a unique group of organisms that occupy a kingdom all to themselves. Scientists have named some 100,000 different species of fungi within the Kingdom of Fungi (plus more that have yet to be classified). Compared to plants, the cell walls of fungi are composed of chitin and not cellulose, and fungi do not carry out photosynthesis. Instead, fungi must absorb food and nutrients from their surroundings. A mushroom is merely the fruiting body of a much larger fungal colony. Fruiting bodies are reproductive structures that grow above ground to release spores. Fungal colonies are composed of mycelium, a thread-like network that grows underground or in wood. It is through the mycelium that the fungus absorbs nutrients from its environment. Nutrient absorption takes place in two stages: first, the mycelium secretes enzymes that break down plants, animal matter and components in soil into usable food for the fungal colony, as well as for the surrounding trees and plants. Next, the mycelium absorbs the ensuing nutritional matter it needs to fuel growth. Mushrooms are nature’s recyclers, breaking down plant and animal matter to release the carbon and other nutrients locked inside. Think of the leaves budding on trees in the spring, expanding and growing to maturity in the summer so they can gather energy from sunlight. In the fall the leaves start to age, and with the first cold weather they turn yellow, red and brown and fall to the ground. In the early spring, the fungi invade these composted leaves and break them down into food for the new spring growth of plants and trees.

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Many fungi are symbionts, helping plants to obtain vital nutrients. As the mycelia of fungi grow through the soil like a net of fingers, they absorb and concentrate nutrients, such as phosphorous, and water. Then, when the mycelia wrap around plant roots, even entering the plant’s cells, the plant can absorb these concentrated nutrients straight from the fungus. Thus, the plants’ absorptive capabilities are greatly increased. In return, the fungus can absorb complex compounds that the plant makes, such as sugars and amino acids. Thus both the plant and the fungus benefit. The fruit of this complex process are mushrooms, which can benefit the immune system and provide many health benefits for humans. However, since fungi absorb their food so completely from their environment, if they are not grown organically they can contain heavy metals, pesticides, chemical fertilizers and other contaminants that disrupt or negate their health-boosting properties. Considering this, I strongly recommend choosing organic mushrooms whenever possible to gain all of the benefits they provide without risk of toxicity.

Choose organic mushrooms whenever possible to gain all of the benefits they provide without risk of toxicity.

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History of Medicinal Mushrooms Hippocrates, the renowned “father of medicine” who flourished around 455 B.C., mentions fungi as being used to stimulate the healing process in serious chronic illness associated with the kidney, like dropsy, and sciatica. In Traditional Chinese Medicine, which is over 3,000 years old, a number of medicinal mushrooms, such as reishi and cordyceps, along with ginseng and astragalus (Astragalus membranaceus), are deemed to belong to the highest class of medicines or “tonics” and are said to impart strength, vigor, and longevity. They are still widely used today. In Japan, an epidemiological study conducted by Dr. Tetsuo Ikekawa of the National Cancer Institute of Japan compared the cancer rates in Nagano Prefecture from 1972 to 1986. Dr. Ikekawa found that the cancer rates in mushroom farmers’ families were significantly lower than in families who did not grow mushrooms (Ikekawa 1989). Since Dr. Ikekawa published his observations, volumes of Japanese research have been published on the anti-cancer effects of medicinal mushrooms. In one clinical trial conducted on colorectal cancer patients who had successfully undergone surgery to remove their tumors, the survival rates of subjects who were given an extract of trametes versicolor (turkey tails) were significantly higher than in the control group after four years (Mitomi et al, 1992). Today, an extract of trametes versicolor is a covered treatment in the Japanese health care system. Until the twentieth century, medicinal mushrooms found limited use in the United States. In 1854, Francis Peyre Porcher, in his report to the American Medical Association, wrote, “The medical uses of fungi are probably of far greater importance than their present very limited application might lead us to suppose.” Little did he realize what a prophetic statement this would be; in 1928, Western science developed one of the most powerful infection-fighting agents – penicillin – from a fungus and today, major pharmaceutical companies worldwide, including Merck, have mycologists (scientists who specialize in fungi) on staff actively extracting and looking for marketable compounds.

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As the body of research on medicinal mushrooms continues to grow, the evidence is mounting for their use to strengthen immunity and address HIV, cancer, cholesterol and anxiety.

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The Botany and History of Mushrooms

Modern Science Supports Use of Medicinal Mushrooms Medicinal mushrooms are now gaining an ever-wider popularity today, largely due to the growing number of scientific studies that confirm the traditional uses of many fungi and have even found new applications for them in some cases. Let’s take a brief look at some of the findings. One of the key results of both laboratory and human clinical studies conducted is that a number of compounds in fungi can stimulate immune function and inhibit tumor growth. In particular, compounds called heteropolysaccharides – large, complex branched chain-like molecules built from many smaller units of sugar molecules – have been intensively studied since the 1950s for their anti-tumor and immune stimulating properties. These large molecules are similar to ones found in the cellular membranes of bacteria, and thus may “fool” our immune system into mounting an immune response to them, while posing no actual threat. This response has been shown to activate a variety of immune effector cell responses, including an increase in macrophage and killer T-cell activity. About 60% of our body’s immune tissue occurs in the gut, and immune sensors have been found there that can “recognize” the large polysaccharides that occur in all species of mushrooms. This knowledge has lead scientists to conclude that ingesting various mushrooms and mushroom extracts can lead to a vigorous immune response in many cases. Beta-glucans are polysaccharides found in mushrooms that are known as “biological response modifiers” because of their ability to activate the immune system. Beta-glucans also reportedly lower cholesterol, aid in wound healing, help prevent infections and are an adjuvant in cancer treatments. Mushroom extracts providing beta-glucans are effective for

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counteracting some harmful effects of chemotherapy and radiation. In Japanese clinical trials, mushroom extracts lead to increased survival times and improved quality of life as support treatment for cancer. Of course polysaccharides are not the only active constituents found in fungi, nor do they show only antitumor activity. Smaller compounds, such as terpenes and steroids, have also been found, and some of these have shown antitumor activity. A great number of polysaccharides and protein-bound polysaccharides have been shown to have antibiotic and antiviral properties, as well as the ability to lower blood pressure and reduce blood levels of lipids (that is, fatty acids) and sugar. These active compounds make many fungi useful for treating infections, flu, diabetes and heart conditions. As the body of research on medicinal mushrooms continues to grow, the evidence is mounting for their use to strengthen immunity and fight infection, to address viral syndromes such as hepatitis C, Herpes and HIV, for increasing survival times and improving quality of life as support treatment for cancer, and for balancing blood cholesterol, respiratory problems and stress disorders including insomnia and anxiety. Following is a summary of research and indications for the five most extensively studied, clinically relevant medicinal mushrooms in the world: Caterpillar fungus (Cordyceps sinensis) Cordyceps sinensis is commonly called caterpillar fungus or “summer plant, winter worm” and grows throughout Asia. It is club- or fingershaped, grows from 4-11 centimeters, and may be found on mountain tops in the cold and snowy grass marshlands of China. In ancient China, Cordyceps was used to build stamina and restore vital energy after exhaustion or prolonged illness. Today Cordyceps is revered as an anti-aging tonic and used in TCM to stimulate blood circulation, treat menstrual disorders, as a lung and kidney tonic, and as a nutritional supplement to build vital energy in the elderly. It is also believed to promote stamina and sexual vitality.

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Cordyceps is an adaptogen used to fight fatigue and enhance performance. In 1993 female Chinese long-distance runners shocked the sports world by sweeping the distance events at the World Outdoor Track and Field Championships in Stuttgart, Germany, and with subsequent recordbreaking performances in China’s National Games. The athletes’ coach attributed their success to disciplined training and a special diet which included a “mineral-rich soup” containing Cordyceps. Cordyceps has been the subject of scientific study for its immunomodulating effects, specifically as an adjuvant in protocols for treating cancer (Zhou et al, 2009). Cordyceps may be beneficial for those with insulin resistance, as research suggests it exerts a hypoglycemic effect. Cordyceps is also noted for its liver-protective effects. Human clinical studies support the use of Cordyceps during: • Convalesence

from illness or surgery

• Asthma,

bronchial and lung inflammation

• Chronic

nephritis (inflammation of the kidney) and kidney failure

• Nephrotoxicity

(poisonous effect of some medications) in elderly patients, and in kidney-transplant patients taking the immunosuppressant drug, cyclosporin

• High

cholesterol and hyperlipidemia, or elevated blood lipids, two key risk factors for cardiovascular diseases

• Chronic • Heart • Lung

obstructive liver disorders

arrhythmias

carcinoma

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Maitake (Grifola frondosa) Grifola frondosa is called “maitake” in Japanese, which means “dancing mushroom.” Some say it is so named because in ancient times people who found the mushroom danced with joy since it could be exchanged for its weight in silver. However, others feel the name “maitake” derives from the fact that the fruiting bodies of adjacent fungi overlap each other, looking like butterflies in a wild dance (Nanba, 1992; Harada, 1993). Maitake is also called “hen of the woods” and “sheep’s head.” Maitake grows in small, overlapping-tongue or fan-shaped caps with stalks that are often fused together occurring in masses at the base of stumps and on roots. It is common in parts of the Eastern U.S., Europe, and Asia, and is also reported (rarely) from the western half of U.S. Maitake is revered as a food and medicine in Japan and other Asian countries. Maitake provides polysaccharides, including beta-glucans, and is studied in human clinical trials as a supportive treatment for high blood cholesterol; hypertension (high blood pressure); cancer, especially bladder cancer; hepatitis; noninsulin-dependant diabetes and blood sugar imbalances; and for strengthening immune function in people with cancer (Ulbricht et al, 2009).

Reishi (Ganoderma lucidum) Ganoderma lucidum is, without doubt, one of the most famous medicinal mushrooms. It is commonly known as “reishi” in Japan and “ling zhi” or “spirit plant” in China, where it is also referred to as the “plant of immortality”. It grows throughout the United States, Europe, South America, and Asia. The Latin lucidum, meaning “shiny” or “brilliant,” refers to the appearance of the fungus’ fruiting body, which

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has a modeled, varnished look. G. lucidum frequently grows on trees, especially oak trees, causing their wood to rot. In Japan, 99 percent of reishi growing in the wild are found on old Japanese plum trees. Reishi has been used in the folk medicine of China and Japan for 4,000 years to treat liver disease (such as hepatitis), nephritis (kidney inflammation), high blood pressure, arthritis, neurasthenia, insomnia, bronchitis, asthma, and gastric ulcers (Kabir et al, 1988). It was also said to benefit the heart (Ying et al, 1987). In the Ben Cao Gang Mu (A.D. 1578), China’s most famous natural history book, it is explained that “continued use of Ling Zhi will lighten weight and increase longevity” (Huang, 1993). In traditional Chinese medicine (TCM), ling zhi is considered to be in the highest class of tonics, promoting longevity. Today this king of fungi is used especially for aging-related and degenerative conditions, such as coronary heart disease, chronic bronchitis, hypertension, and cancer (Chen & Zhang, 1987), and as an immune stimulant. In China, numerous preparations are made for daily use to promote health, inducing sound sleep and increasing resistance to infections and heart disease, and are also recommended for a wide range of ailments such as neurasthenia, chronic bronchitis, and coronary heart disease (Yang & Jong, 1989). The Japanese government has officially listed reishi as an adjunct herb for cancer (Willard, 1990). Preliminary clinical reports and practitioner experience seems to indicate that its immunostimulating polysaccharides may make it useful for people who are HIV positive, as well as for those who have Epstein Barr Virus (EBV), an infectious virus that causes mononucleosis (Dharmananda, 1988).

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In clinical trials conducted on humans over the last 40 years, reishi has been used to treat a wide variety of disorders (Sanodiya et al, 2009), including: • Nervous

system disorders, dizziness, insomnia, anxiety and stress-related concerns

• Respiratory • Duodenal • Retinal

tract conditions, rhinitis, asthma

ulcers

pigmentary degeneration

• Leukopenia,

a decreased number of white blood cells which places individuals at risk for infection

• Progressive • Mental

disease

muscular dystrophy

disease caused by environmental stress, Alzheimer’s

• Hyperlipidemia • Diabetes • Liver

disease and hepatitis

• High-altitude

sickness (by oxygenating the blood)

• Known

adjuvant therapy for cancer patients and survivors with liver protective and powerful antioxidant properties

In my experience, it is especially suitable as a calming herb for people with anxiety, sleeplessness, or nervousness accompanied by adrenal weakness or general neurasthenia or deficiency syndromes.

Shiitake (Lentinula edodes) Lentinula edodes, better known as shiitake, is indigenous to Japan, China, and other Asian countries with temperate climates. These light amber fungi are cultivated on fallen broadleaf trees (Ying et al, 1987). The trees particularly suitable for growing shiitakes are chestnut, chinquapin, beech, oak, Japanese alder, sweet

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gum, maple, walnut, and mulberry. They have decurrent, even to ragged gills; a central to off-center stem; an inrolled margin when young; and are covered with a delicate, white nocking. They are not found in the wild in the United States but are widely cultivated. Shiitake has been renowned in Japan and China as a food and medicine for thousands of years. According to historical records, in the year 199 A.D., the Japanese Emperor Chuai was offered the shiitake by the Kyusuyu, a native tribe of Japan. Even older documents record shiitake’s use in ancient China, where it was referred to as “ko-ko” or “hoang-mo” (Scientific Consulting Service). The cultivation of shiitake is probably quite ancient. It is currently the second most commonly produced edible mushroom in the world (Nakamura, 1992). In the past, as in the present, shiitake was used for any and all conditions where the immune function needs a boost, including cancer, AIDS, environmental allergies, Candida infections, and frequent flu and colds. It also appears to be beneficial for soothing bronchial inflammation, as well as for reducing chronic high cholesterol (Hobbs, 2000). Numerous scientific studies have been conducted on L. edodes, showing it to be antiviral and cancer-protective, among other effects. Two types of shiitake preparations have been studied extensively: lentinan, an active polysaccharide extracted from the fungus, and an extract preparation of the mycelium of L. edodes called LEM. In human clinical trials, lentinan has shown antitumor activity and has been reported to increase the survival rate and length of life of women with various cancers in hundreds of patients (Aoki, 1984). According to one prominent Japanese researcher, lentinan is an immunomodulating agent which may be useful both therapeutically, as a general rejuvenative for older persons (no matter what the condition of their health), as well as prophylactically to protect healthy, physically active young people from overwork and exhaustion (Aoki, 1984b). In Japan, lentinan is currently classified as a drug, whereas LEM is considered a food supplement.

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Human clinical studies currently support the use of shiitake with the following conditions: • AIDS/HIV • Hepatitis • Cancer • High

C, B (chronic)

(prevention, treatment; often with chemo, radiation)

cholesterol

• Chronic

fatigue, viral syndromes

• Immune

weakness

• Infectious

diseases

Turkey tail (Trametes versicolor) Trametes versicolor, also known as turkey tail, is common worldwide. This common denizen of the woods is true to its name, as the multicolored cap resembles turkey tails. Its fan-shaped fruiting bodies grow in overlapping clusters on dead logs. The top is zoned, usually in shades of brown, white, grey, or blue (though this is variable), and it sports hairy bands. The underside of the cap is white and shows minute pores which do not discolor after scratching.

Turkey tail is a potent immune activator and along with medicinal extracts from turkey tails, is the most studied mushroom today.

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In TCM, T. versicolor is used to clear dampness, reduce phlegm, heal pulmonary disorders (Ying et al, 1986), strengthen the physique, increase energy, and benefit people with chronic diseases (Yang & Jong, 1989). In China, it is considered useful for infection and/or inflammation of the upper respiratory, urinary, and digestive tracts, curative to

liver ailments, including hepatitis B and chronic active hepatitis, and is used for general immune weakness and tumors (Ying et al, 1987). In Japan, a preparation of “turkey tail,” or T. versicolor (L.:Fr.) Pilat, is used as a health food. Modern laboratory tests show it to have cholesterollowering as well as immune-enhancing activity (Mitomo et al, 1980). Turkey tail extract is a covered treatment in the Japanese health care system, where trials have shown Trametes extending life when given with chemotherapy. In Mexican folk medicine, the fungus is used to cure ringworm or impedgo of the skin (Alfaro et al, 1983). Turkey tail is a potent immune activator and along with medicinal extracts from turkey tails, is the most studied mushroom today. The National Institutes of Health (NIH) provides ongoing funding for studies of turkey tail as an immune potentiating agent used with chemotherapy for both breast and prostate cancer. In one study conducted at Bastyr University, women with early stage breast cancer who had completed adjuvant radiation therapy demonstrated enhanced immune recovery, with greater natural killer cell activity. A statistically significant portion of the subjects self-reported higher quality of life and less fatigue. The pharmacological activity of turkey tail may be due to the proteinbound polysaccharide PSK. In clinical studies, PSK has demonstrated immune-enhancing and antiviral activity, anti-tumor properties, analgesic, anti-inflammatory and cholesterol-lowering effects (Fisher & Yang, 2002; Hobbs, 2005). Some of the conditions turkey tail has been studied to address include: • Cancer • HIV • Hypertension • Diabetes • Thrombosis • Rheumatism

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In addition to these five extensively researched medicinal mushrooms, let’s take a look at two others that provide proven health benefits and are a delicious addition to any cook’s repertoire:

Cep (Boletus edulis) Boletus Edulis, also known as the king bolete, the cepe in France, and the porcini in Italy, grows under conifers as well as hardwoods and broadleaf trees in China, Russia, Europe and throughout North America. B. Edulis, translated from the Latin, literally means the best kind of edible mushroom. The B. Edulis is considered the king of culinary mushrooms and fetches high prices around the world. In the traditional wisdom of the Bohemian and Bavarian people, B. Edulis is thought to prevent cancer. This folklore proved out when studies at Sloan-Kettering Institute for Cancer Research in the U.S. found that among the species they had collected from Bohemia and screened for anti-tumor activity, only B. Edulis was active (Lucas, 1960; Lucas, 1957). In TCM, this fungus is used as a “tendon-easing” tonic and is thought to have a positive effect on lumbago, leg pain, numbness in limbs, bone and tendon discomfort, tetany, and leukorrhea (Ying et al, 1987). B. Edulis contains eight essential amino acids and is said to promote good health if taken regularly. In modern science, B. Edulis has been studied for its anti-tumor effects and its beneficial effects on addressing inflammation.

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Oyster mushroom (Pleurotis ostreatus) Oyster mushrooms are found in North America and on most other continents, growing in layered clusters on deciduous trees. Oyster mushrooms have a fleshy white, brown or grey, semi-circular cap shaped like an oyster shell; the stalk is usually absent or small. Oyster mushrooms are considered sweet and mild, and provide appreciable amounts of all essential amino acids with the exception of tryptophan. The protein quality was high enough to nearly equal animal-derived protein (Eden and Wuensch, 1991). Oyster mushrooms also provide high concentrations of essential fatty acids and minerals, including iron. In TCM, oyster mushrooms are used to build blood, strengthen veins and relax tendons to dispel “air and cold”. In the Czech Republic, extracts from the fruiting bodies are used to prevent high cholesterol. Modern science has revealed the following beneficial activities in oyster mushrooms: • Anti-tumor • Cholesterol

and triglyceride lowering

• Blood-building • Anti-bacterial

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Mushrooms provide valuable mineral content, including calcium, iron, cadmium, zinc, copper, potassium, and phosphorus. They are also high in vitamins, especially B vitamins and vitamin C, and are an excellent source of fiber (cellulose, lignans and chitin).

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How to Use Mushrooms as Functional Foods

How to Use Mushrooms as Functional Foods When incorporating mushrooms into the diet, the first consideration is to select mushrooms of high quality and purity. Commercially cultivated mushrooms are often heavily sprayed with pesticides; mushrooms are among the most heavily sprayed items in the vegetable aisles. As discussed earlier, mushrooms excrete enzymes to “digest” the materials in the soils and woods where they grow, so if mushrooms are cultivated in environments with chemical fertilizers, these elements are absorbed by the mushroom and, ultimately, by those who eat them. For these reasons, I recommend choosing certified organic mushrooms whenever possible. Although fresh, undried mushrooms are 85-95% water, they do have signficant nutritional value. Mushroom protein is twice as easy to digest as protein found in most vegetables, and the protein found in mushrooms delivers a broad spectrum amino acid profile. Some mushrooms have a high phenolic content; phenols are potent antioxidants that have been studied for heart health benefits, among others. As discussed earlier, mushrooms provide beta-glucans, known to support immunity. Mushrooms contain very little fat and no cholesterol, and the fatty fraction consists predominantly of unsaturated fatty acids such as linoleic acid, making mushrooms an ideal food for losing weight and maintaining a healthy heart and cardiovascular system. Mushrooms provide valuable mineral content, including calcium, iron, cadmium, zinc, copper, potassium, and phosphorus. They are also high in vitamins, especially B vitamins and vitamin C, and are an excellent source of fiber (cellulose, lignans and chitin). Mushrooms are easy to prepare by stir-frying or sautéing lightly, a traditional way to use choice edible species that preserves more unstable

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nutrients than boiling. Medicinal species are best well-boiled. Most of the active constituents are associated with cell wall structures and may be released, becoming more available to express their healing properties, after simmering for 45 minutes to over an hour. Other active constituents such as terpenes are also more soluble in very hot water and are relatively stable to heat. It is not known for certain whether vitamins and minerals play a significant role in the healing properties of medicinal fungi, but again, immune-enhancing minerals, such as germanium and zinc, are more accessible to the human system after cooking. Teas are a good way to use medicinal mushrooms, and they should be simmered until the tea is somewhat dark and strong-tasting – about 40 minutes to an hour. Add ginger or other flavorful herbs (1/8th part by weight of the mushrooms) and a little licorice (1/16th part) to help improve the taste, which might be somewhat bitter in its native state. For soups, add a variety of vegetables, such as broccoli, carrots, potatoes, beets, greens, garlic, onions, and a little seaweed or barley (to thicken) to the mushroom tea stock. Fish, chicken, or a little red meat can be added for certain deficiency conditions. Drink the broth (1-3 cups a day) and eat the vegetables. Tender fleshy fungi, such as shiitake and oyster mushrooms, can be eaten with enthusiasm, but it is best to push tough and fibrous fungal fruiting body chunks such as reishi and turkey tail aside—the essence has already permeated the broth, and they are far too tough to chew, even after boiling.

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Mushroom Recipes Corn and Oyster Mushroom Soufflé (serves 10) Recipe from Chef Pete Dressen, Inn Walden ½ lb oyster mushrooms 8 tbsp. butter plus butter to coat soufflé ramekins ½ cup bread crumbs 4 cups half and half 18 ears of corn, cut off the cob 8 tbsp. flour Salt and white pepper to taste 8 eggs, yolks and whites separated Butter and bread crumb 10 soufflé ramekins. Sautée oyster mushrooms in 2 tbsp. butter until soft (around 8 minutes). Bring half and half to a simmer and add the corn. Steep for 10 minutes. Remove from heat. Puree half the mixture in a blender. Add the puree to back to the pot, stir and set aside. Heat the remaining 6 tbsp. butter in a thick bottomed sauce pan and whisk in the flour to make a light roux. Cook until golden. Slowly add the half and half/corn mixture and the sautéed oyster mushrooms. Season with salt and white pepper to taste. Cook out as you would a béchamel sauce. Take off the heat and add egg yolks, one by one, stirring to mix as you go. Whisk egg whites to a soft peak and fold into the mixture. Spoon mixture into soufflé ramekins. Bake at 350ºF just until they set, about 12 minutes. Serve warm.

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Boletus Mushroom Pizzetta (serves 2-4) Recipe from Chef Pete Dressen, Inn Walden

Crust: ¼ cup all purpose flour .3 oz wet yeast or (½ of a package) 1.5 cups water (room temperature) 1 tsp. honey Combine above ingredients in a bowl and let “activate” for 15 minutes. Then add: 1 Lb. bread flour (reserve extra for dusting) 1 tbsp. salt Knead for five minutes then place in a lightly oiled bowl in a warm place to double in size.

Toppings: ½ lb. Boletus Mushrooms, cleaned and sautéed in 2 tbsp. olive oil until soft (Boletus also known as Porcini or Ceps Mushrooms) ½ lb. fresh goats cheese 3 sweet onions (sliced thin and sautéed until caramelized golden brown) 2 tbsp. fresh thyme Sea salt, freshly ground black pepper Preheat oven to 500º farenheit. If you have a pizza stone place it on the bottom rack. To form the pizza crust, generously flour the work surface. Flour your hand and scrape the dough from the bowl in one piece, without stretching or folding it. Place the dough on the floured work surface so that what was on top in the bowl is now underneath. Scatter a tablespoon or so of flour over the dough and press down on it with the palm of the hand. Be careful to keep the dough an even disk shape. If the dough is freshly made, it may resist slightly. Should that

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happen, cover it with plastic wrap and allow it to rest for about 5 minutes, then resume the process. If the dough has been rested for a long time either in the refrigerator or at room temperature, it will respond easily. Form your right hand into a fist and begin to press the dough in a circle, about 1/2-inch in from the edge of the dough, with the middle joints of your fingers (as though knocking on a door). Pull gently with your other hand on the edge of the dough, opposite where the dough is being pressed. Continue around the crust two or three times in this manner to flatten and widen it. When the dough is properly stretched, it should be about 1/8-inch thick and have a 1/2-inch wide border, which is slightly thicker. Place the stretched dough on a pizza peel. Top the pizza first with the goat’s cheese then add the caramelized onions, the mushrooms, the fresh thyme, sea salt and black pepper.

Stuffed Mushroom Caps (serves 4) Recipe from Christopher Hobbs 4-18 fresh or dried shiitake caps (soak dried shiitakes in warm water for 20 minutes or more until soft and squeeze out excess water) Finely-minced vegetables, tofu, greens (spinach, bok choy, etc.) 1 unbeaten egg white 1 teaspoon cornstarch 1/2 teaspoon ground ginger 1 teaspoon sherry or sake (optional) 1 teaspoon earth or sea salt Place minced vegetables into a medium-sized bowl. Stir in the egg white. Add the cornstarch, ginger, sherry, and salt. Mix well. Stuff the mushroom caps with mixture. Arrange them in a steamer or face-up on a hot grill or face down under an oven broiler (about 400 deg. F.) Cook until tender to taste.

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Eggs Poached in a Jar with Hen of the Woods Mushrooms, Thyme, and Country Ham (Serves 4) Recipe from Chef Pete Dressen, Inn Walden 2 tbsp plus 8 tsp unsalted butter, at room temperature 8 eggs ½ cup country ham (cut into a julienne) 1cup sautéed mushrooms ½ lb. hen of the woods (maitake) mushrooms (cleaned and roasted in virgin olive oil) 1 cup blanched spinach 4 tsp fresh thyme (de-stemmed) Salt and freshly black pepper to taste Preheat an oven to 350°F. Have a pot of boiling water ready. Butter the bottoms and sides of four ½ liter sealable jars with the 2 tbsp butter. Put 2 tsp. butter in the bottom of each one. Break 2 eggs into each jar, then top each with one-fourth of the ham, mushrooms and spinach, and 1 tsp. thyme. Season with salt and pepper, seal the jars. Place the jars in a baking dish and add boiling water to fill the pan halfway up the sides of the jars. Bake until the whites are just set and the yolks are runny, 18 minutes; for set whites and hard yolks, bake for 22 to 30 minutes. Remove the jars from the baking dish and remove the lid. Serve immediately with toast “soldiers”.

Grilled Shiitake (serves 4) Recipe from Christopher Hobbs 3 ½ oz. shiitake mushrooms (about 10) ¼ cup virgin olive oil (preferably organic) 1 tbsp balsamic vinegar 4 teaspoons chopped fresh

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thyme leaves or 1 ¼ teaspoons dried thyme leaves, crushed 1/8 teaspoon earth salt or sea salt (contains other minerals besides sodium) 1 1/4 cups zucchini sliced ¾-inch thick 1/2 cup sweet red bell pepper cut in 1-inch squares ½ block firm tofu (optional) 1/2 cup yellow bell pepper cut in 1-inch squares Prepare outdoor grill or preheat broiler. Cut the stems from Shiitake Mushrooms; quarter mushroom caps; set aside. In a small saucepan place olive oil and balsamic vinegar (mix well before using), thyme and salt; heat and stir until flavors blend, about 1 minute. On skewers spear the mushrooms mixed with zucchini and red and yellow peppers. Brush with olive oil mixture and roast or grill about 3 inches from heat source. Cook by turning skewers frequently until vegetables are tender, about 5 minutes.

Mushroom Barley Soup (serves 4) Recipe from Christopher Hobbs ½ cup cooked barley 3 cloves garlic 1 cup chopped onion 3 tbsp. olive oil 1 lb wild mushrooms, sliced (shiitake, cauliflower mushrooms, honey mushrooms, oyster mushrooms, maitake, chanterelles, porcinis are all good choices) ½ tsp sea salt 5 cups water 4 tbsp. tamari Black pepper to taste

Sautée garlic and onion in olive oil until tender. When onions are clear, add mushrooms and sea salt. When tender, add cooked barley and water and simmer covered for 20 minutes. Season to taste with freshly ground black pepper and serve hot.

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Main Uses

immune stimulant, tumor inhibition, hemostasis

tumor inhibition, reduce inflammation, tendon/joint health

tumor inhibition

asthma, respiratory inflammation, kidney/liver tonic, lower cholesterol; sexual tonic, adaptogen, thought to increase indurance

diuretic, antiviral, sedative, fever, spleen/kidney tonic

gastritis, nightblindness, insomnia, "wind-induced" arthritis

high blood presure, tumor inhibition, liver, kidney protectant;

tumor inhibition; reduces cholesterol (mild statin-like activity); nutritious

immune activation, tumor inhibition, expectorant, hepatitis, hypertension, nervousness, weakness; widely recommended for respiratory tract weakness; chronic fatigue, insomnia, nervousness

immune regulator, tumor inhibition, antiviral, antibacterial, liver protectant

diabetes, antiviral, immune enhancement, hepatitis

immune stimulant, poor circulation; thought to benefit the lungs

Species

Artist's conk

Bolete

Chanterelle

Cordyceps

Hoelen

Honey

Maitake

Oyster

Reishi

Shiitake

Turkey tail

Wood ear

dried

dried

fresh, dried, liquid extract, tablets

dried, liquid extract, tablets

fresh cooked, dried powdered

fresh or dried

fresh or dried powder

dried

dried

fresh or dried

fresh or dried

dried, capsules

Preparations

Summary of Uses and Doses of Medicinal Fungi

eaten as a food; rare allergic reaction

no toxicity known

widely eaten as a food; some contact dermatitis

very low toxicity reported

popular nutritious food

used as a popular food for centuries

no toxicity: may cause mild nausea or diarrhea

generally safe; widely used in traditional Chinese medicine

none known; used as a medicine for centuries

highly revered as an edible mushroom; no toxicity known

"King bolete"--highly prized edible; no contraindications known

none known

Contraindications

Symptom Chart Symptom/Condition Species Altitude sickness Arrhythmia Bleeding Bronchial inflammation Cancer, breast Cancer, esophageal Cancer, gastric Cancer, skin Cancer, liver Cancer preventative Cancer, uterine Chemotherapy (to counteract side effects) Cholesterol, high Colds and flu Coughs Diabetes Diarrhea Dizziness Dry skin Eye inflammation Fever Gastritis Hemorrhoids Hepatitis High blood pressure Immune weakness Indigestion Insomnia Low energy Muscle spasms Muscle tension Nervousness Neurasthenia Poor vision, night blindness Rhinitis Ulcers Urinary tract infections Viruses Wounds, bleeding

reishi reishi false tinder polypore, wood ear, earthstar, puffball shiitake, reishi chaga, shiitake artist’s conk split gill stinkhorn turkey tail red-belted polypore, maitake, turkey tail, shiitake chaga maitake, shiitake, turkey tail shiitake, jelly fungus, oyster mushroom shiitake snow fungus, earthstar, hoelen, reishi turkey tail, maitake, reishi, shiitake false tinder polypore honey mushroom, reishi chanterelle, honey mushroom tremella hoelen honey mushroom, chaga wood ear, gilled polypore reishi, shiitake, hoelen, turkey tail maitake, shiitake, reishi maitake, shiitake, turkey tail, reishi true tinder polypore reishi, honey mushroom turkey tail wood ear oyster mushroom reishi honey mushroom, reishi honey mushroom, chanterelle reishi chaga, enokitake, reishi zhu ling shiitake, turkey tail, birch polypore earthstar, puffball

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Glossary Alkaloids: any of a group of organic substances containing nitrogen, many of which affect the nervous system; i.e., morphine, caffeine, nicotine, etc. Basophils: (less than 1% of total white blood cells) non-phagocytic cells that produce chemicals such as histamine; may play a role in allergic and anaphylaxis reactions Beta-glucans: polysaccharides found in mushrooms known for their ability to activate the immune system Complement: a functional sub-system of the immune system that is composed of a group of heat-sensitive proteins and their biologically active breakdown products that cause the lysis (breaking down) and destruction of antibody-coated cells, such as pathogenic bacteria Eosinophils: have phagocytic potential (ingests antigen-antibody complexes) and play an important role in anaphylactic and allergic reactions Erythroid: concerning progenitor cells leading to the formation of red blood cells Granulocytes: a group of immune cells that have granules in their cytoplasm Hemostatic: an agent that stops blood flow Interferon: a class of small soluble proteins released by cells invaded by viruses, which cause non-infected cells to produce an antiviral protein that inhibits multiplication of the virus i.p.: intraperitoneally; injected into the peritoneum of the abdominal cavity Krestin: an immune stimulant extracted from Japanese Coriolus versicolor; a water-soluble, protein-bound polysaccharide LD50, LD75: a dose that is lethal to 50% or 75% of the test animals Leukocytes: the white blood cells, comprising all immune cells mentioned in this book Lymphocytes: a group of cells involved in cell-mediated immunity (such as the T-helper and T-suppressor cells) and humoral immunity (such as the B-cells that produce antibodies) that play a major role in “specific defenses” against foreign invaders. In other words, they recognize particular chemical markers on virus-infected cells and bacteria (among others) and target their bearers for destruction

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Macrophages: arising from monocytes, these “big eaters” are large, major phagocytic cells, which destroy foreign invaders, toxic chemicals and tumor cells, among other things Mycelium: the network of hyphae that form the vegetative part of a fungus Mycorrhizal: being in a symbiotic relationship between non-pathogenic or weakly pathogenic fungi and the roots of plants; the association benefits the plant or tree because the fungus breaks down organic matter, making nutrients more accessible Neutrophils: (50-70% of total white blood cells) a killer cell (by phagocytosis) which plays a major role in protecting the host against infections. p.o.: an oral dose PSK: (see Krestin) Phenols: potent antioxidants that have been studied for heart health benefits, among others Phagocyte: a cell that ingests micro-organisms, other cells, or foreign particles Phagocytosis: the process of engulphment and recycling of pathogenic bacteria and other foreign particles by our immune cells Polysaccharides: large molecular weight sugar molecules, some of which are known to activate human immune functions Reticuloendothilial system (RES): an important component of the human immune system, spread through out the body, and composed of highly phagocytic cells; its important jobs include protection against microbial infection and removal of worn-out red blood cells Sarcoma: any malignant tumor of connective tissue Sclerotium: an underground network of hyphae in certain fungi, which create a hard tuber-like growth Sporophore: spore-bearing structure; a fruit body of a mushroom Spore: the reproductive cells of fungi Sterol: a steroid alcohol, for instance cholesterol or ergosterol Triterpenes: Chemical compounds containing 30 carbon atoms in a structural skeleton, including steroids

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Fungi Bibliography Fisher M, Yang LX. 2002. Anticancer effects and mechanisms of polysaccharide-K (PSK): implications of cancer immunotherapy. Anticancer Res.22(3):1737-54. Hobbs, C. 2000. Medicinal Value of Lentinus edodes (Berk.) Sing. (Agaricomycetideae). A Literature Review. International Journal of Medicinal Mushrooms 2(4): 287-302. Hobbs, C.R. 2005. Medicinal Value of Turkey Tail Fungus Trametes versicolor (L.:Fr.) Pilat (Aphyllophoromycetideae). International Journal of Medicinal Mushrooms 6(2): 195-218. Ikekawa, T. et al. eds. Twenty years of studies on antitumour activities of mushrooms. Nagamo Prefectural Research Institute of Rival Industry, 1989. Mitomi T. et al, 1992. Randomized, controlled study on adjuvant immunochemotherapy with PSK in curatively resected colorectal cancer. Dis. Colon Rectum 35:123-130. Sanodiya BS.et al. 2009. Ganoderma lucidum: a potent pharmacological macrofungus. Curr Pharm Biotechnol. 2009 Dec;10(8):717-42. Ulbricht C. et al. 2009. Maitake mushroom (Grifola frondosa): systematic review by the natural standard research collaboration. J Soc Integr Oncol. 2009 Spring;7(2):66-72. Zhou X et al. 2009. Cordyceps fungi: natural products, pharmacological functions and developmental products. J Pharm Pharmacol. 2009 Mar;61(3):279-91.

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Medicinal Mushrooms for Cellular Defense, Immunity and Longevity

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xplore the fascinating world of medicinal mushrooms with Christopher Hobbs, a fourth generation herbalist and ardent mushroom enthusiast. “For those of us who enjoy good health, medicinal mushrooms can be used on a daily basis to strengthen immunity and support a long and healthy life,” says Hobbs. “I have seen the remarkable health benefits medicinal mushrooms can provide first-hand in my clinical practice.” In this guide to the most comprehensively researched mushroom species, you will learn how medicinal mushrooms: • • • • • • • •

Strengthen immune function Help prevent and treat cancer Fight infection and flu Benefit people with HIV/AIDS Reduce high cholesterol levels Address diabetes and heart disease Treat common stress disorders Promote liver health and detoxification

The author provides practical, straightforward advice on using medicinal mushrooms in the kitchen or in your medicine cabinet. You’ll find tips on how to select mushrooms, delicious, easy-to-follow recipes, and at-a-glance charts that match medicinal mushrooms with common symptoms and health conditions. Author Christopher Hobbs is a fourth generation herbalist, licensed acupuncturist and botanist with over 30 years clinical experience. Hobbs writes and lectures internationally on herbal medicine, and is the author of over 25 books. Currently, Christopher is teaching and conducting research at the University of California, Berkeley, as well as continuing his formulation for Rainbow Light Nutritional Systems in Santa Cruz, CA.

Dr. Christopher Hobbs, Ph.D., L.Ac., A.H.G. Item #97093