Shiitake mushrooms are excellent immune system boosters. Since they are more readily available and affordable compared to other varieties of healthful mushrooms I often recommend that they are made a part of a regular grocery shopping list in order to improve the function of inflammatory mediators.There also exists a great body of peer reviewed research on these lovelies.
Eating mushrooms, along with the addition of other immune modulating foods, teas, and herbs, can take your immune system from chronic hyper -eactivity to every environmental stressor to a state that is not over reactive to our daily modern lives which forces us to coexist with car exhaust, contaminated water, chemical and radioactive pollutants, as well as your normal biological infective or toxic agents.
Shiitake mushrooms, along with other mushrooms are the only source of Vitamin D. They also have a compound lentinan which has been the subject of much western scientific research since shiitake mushrooms have been used for healing for thousands of years for their healing properties. Lentinan has shown to be anti-anticancerigenic, anti-viral, anti-parasitic, and anti-fungal. It is believed to have these properties because of it's immune modulating effects on T-lymphocytes and macrophages which affect the release of cytokines. Cytokines are the effectors in the immune system, which if are over produced can result in unchecked inflammation.
Shiitake mushrooms are a good choice for individuals with high cholesterol or heart disease for their cytokine lowering properties and for the ability of the compound, eritadenine to lower blood lipids.
The compound, LEM, is shown to improve liver function of hepatitis B patients and outcome of HIV patients. This demonstrates how potently eating a weekly dish or more of shiitake mushrooms over years time will result in improved physical well being for all individuals who struggle with immune system function, inflammation, and infection.
1 lb white (cannelloni) beans
Soak beans overnight, drain. Add 2-3 quarts water and cook in crockpot on low heat for 8 hours, turn to high and cook 1-3 hours, adding water if needed.
1 white onion diced
5 sprigs fresh thyme
5-8 kalamata olives
1 roasted poblano pepper, chopped
5-6 cloves garlic, diced
1 t rock salt
2-3 cups shiitake mushrooms
Turn your crock pot on warm and cook overnight. This low heat preserves the compounds in the mushrooms. Alternatively, cook on low for thirty minutes.
Zest organic lemon peel into dish when it is completed cooking.