Mushrooms have been eaten as food and used as a healing aid since prehistory starting
in the Neolithic period. They were first found in in the prehistoric lake dwellings in
Austria, Germany, and Switzerland. Truffles were found in Greece and Rome where
they cultivated the small Agrocybe aegerita on pieces of poplar trunks. In China and
Japan, shitake mushrooms were grown on rotting logs. In 1678, a French botanist
demonstrated the cultivation of mushrooms by transplanting their mycelia.
Cholesterol is made and broken down by the liver and has multiple important
functions in the body. LDL is simply a complex of cholesterol and carrier
protein that shuttles cholesterol to the various parts of the body where it’s
needed. Chronic inflammation and high free radical load (“oxidative stress,” or
essentially rust) damages the lining of our blood vessels, and cholesterol is
produced and added to circulation to act as a bandage. If whatever’s causing
the inflammation and/or oxidative stress isn’t dealt with, cholesterol will
continue going up and itself may oxidize (rust) and become sticky. This is how
blockages form. Where do mushrooms come in? Oyster mushroom contains a
natural statin that influences cholesterol metabolism by inhibiting an enzyme in
the body called HMG-CoA reductase. Other mushrooms promoting healthy
cholesterol regulation include maitake, shiitake, button, reishi and many
others, and they act by multiple mechanisms. For example, increasing
cholesterol breakdown in the liver, increasing removal of cholesterol from the
body or reducing inflammation and oxidative stress.
Cortesía de mushroom of medicine. Ebook
De : Basmati
Gracias.