026- Living in 4D- Optimizing Body, Mind, and Soul with Paul Chek
Mushrooms promote health and muscle protein. The main thing is not to be mistaken with the choice
Mushrooms are a real storehouse of vitamins and nutrients that our body needs. But for many, this product is associated not only with eating, but also with the collection process itself. Forest, fresh air, silence and total concentration so as not to miss some kind of prey - why not a great thing to do? However, not all mushrooms can be cut and safely put in the basket. And you should choose them in the store with caution, despite a number of useful properties. But first things first!
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The benefits of mushrooms for the body
Let's start with a story about the valuable properties of mushrooms. After all, before you go to the store or into the forest, you should know what you are looking for.
Contain many valuable substances
As we said, mushrooms are rich in essential substances for the body: protein, vitamins B and C, calcium, potassium, iron, phosphorus, folic and niacin. Together they have a positive effect on the cardiovascular and nervous systems, strengthen bone tissue and stimulate hematopoiesis - the process of blood cell formation. Plus, the plant-based product is cholesterol-free.
Useful for the heart and in the prevention of anemia
Boletus mushrooms or, in other words, porcini mushrooms are the best in this regard. They contain a lot of niacin - vitamin PP, which has a beneficial effect on the work of the heart. Therefore, nutritionists often advise eating fresh porcini mushroom soup to strengthen the myocardial walls.
Porcini mushrooms also contain enough iron salts to serve as a good remedy for the prevention of iron deficiency anemia.
Strengthen immunity and save from colds
Chanterelles perfectly stimulate the immune system, so they are called natural antibiotics for a reason. These mushrooms contain many vitamins of groups A and B, selenium and zinc. In addition, chanterelles are able to repair damaged cells of the pancreas.
But milk mushrooms contain substances similar to antibiotics that strengthen the mucous membranes of the lungs and bronchi, which is extremely useful in the cold season. This type of mushroom is the only plant source of vitamin D, a means of preventing kidney stones and suppressing Koch's rods.
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Do not harm people with diabetes
On the contrary, they can be useful to them. Mushrooms contain slow carbohydrates, represented by dietary fiber. They, unlike fast carbohydrates, can lower blood sugar levels.
Have an antitumor effect
It is due to the presence of lectin proteins in mushrooms. Currentlythey are actively researched in the field of oncology and, as it turned out, are literally a trap for tumor cells.
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Purchased or forest mushrooms: which mushrooms to choose?
You can often hear the belief that products sold in supermarkets have nothing to do with those that naturally mature in nature. To find out whether there are any useful mushrooms among artificially grown mushrooms, we turned to Anna Berseneva , a nutritionist and nutritionist, for help.
Anna: In fact, how and any product, mushrooms may be very good for someone, but not for someone. The most neutral mushrooms, which are a source of vegetable protein (not the best, but nevertheless quite light and well absorbed), trace elements and, most beautifully, vitamin D are oyster mushrooms and champignons. These are artificially grown mushrooms. The specificity of their cultivation is that for the last few hours they are exposed to ultraviolet light, accumulate vitamin D, which then enters our body.
Still, our expert recommended caution when choosing products in the store. Here are some criteria to look at.
- Appearance. Mushrooms should not be moldy, dubious cannon, they should not be slimy.
- Smell. There should be no acidic, overly bright, artificial smell that spreads throughout the apartment when you open the package. Mushrooms should smell like mushrooms.
When buying, the nutritionist advised me to remember my childhood and how the mushrooms that we collected in nature looked and smelled like. This is the landmark. By the way, among forest mushrooms, the nutritionist also identified two species that are most useful for the body.
Anna: White mushroom and chanterelles are among the most useful. Because they are less likely to find toxins and harmful substances that can accumulate in other mushrooms. They are also a source of protein.
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How to pick mushrooms in the forest?
It's too early to go to nature for a source of vitamins and protein. The beginning of summer is not the season for mushroom pickers, but very little is left until August. It was at this time that the number of their species and types becomes extremely large and remains so throughout the fall. Before going to the forest, you should know a few simple rules that will help you not to confuse an edible mushroom with a poisonous one.
Not for everyone: contraindications to use
Adding mushrooms to your daily diet should be approached with caution. Firstly, you need to take into account the daily rate, and secondly, to know for sure if you have any contraindications to use.
Anna: You should not eat mushrooms every day. For those people who love them and who have no contraindications, I still recommend not more than twice a week. The ideal option is to make a warm mushroom salad. That is, spread mushrooms on a pillow of green leaves so that the greens, as a natural source of enzymes and fiber, help break down the protein source. And, accordingly, there should not be more than 100 grams of mushrooms per serving. For example: 40 g of green leaves, 100 g of mushrooms, 50-100 g of vegetables - and we have a good portion.
People with pancreatitis should not eat mushrooms at all, those who have problems with the pancreas and enzyme failure. Because they require a sufficient amount of enzymes in order to be properly absorbed and processed.
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It is also not recommended to eat mushrooms fresh - best of all boiled or stewed after boiling. Nutrition experts recommend adding them to vegetables and cereals. But porcini mushrooms should not be served with meat and potatoes. Mushroom proteins can come into conflict with meat proteins, and this is fraught with discomfort in the stomach. And starch will slow down the already long assimilation of boletus.