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Mushrooms: Scientists called it Food of the Future

Among its properties, it stands out its high protein content and its contribution of essential amino acids, according to Mexican exports
In his study "Mushrooms Food of the Future”, Miguel Armando, Biologist at the Institute of Forestry Research indicated that the consumption species of the Fungi family are a valuable source of high-quality proteins.

Mushrooms have a protein content ranging from 20 to 40% of their dry weight (depending on the species, substrate, or type of cultivation practiced).

Such an amount of protein places them above most of the vegetables, fruits, and vegetables that we consume in our diet.

Mushroom proteins are also considered of high quality, due to the number of essential amino acids that constitute them (from 16 to 21 amino acids), taking into account.

The daily human need to acquire 21 essential amino acids in food, necessary to maintain our body nourished and nourished properly, "he explained in his research.

Its origins date back to pre- Hispanic civilization, this eukaryotic organism, which contained stimulating, medicinal, and hallucinogenic properties, was used as an ingredient of consumption in the daily diet, but also, it was used in religious rituals and divination performed by shamans.

The properties and multiple benefits of mushrooms make them one of the foods of the future. Biotechnologists can shorten cultivation periods by developing fast-growing strains.

Among his main contributions is being able to fight cancer. In a 2010 study published in the journal Experimental Biology and Medicine.

Five types of mushrooms (maitake, cremini, portobello, oyster, and white button) were evaluated and found to “significantly suppress” breast cancer cell growth and reproduction.

There are other mushrooms you can find in online stores which help you to deal with anxiety and depression. You can search in Google
store you can find many stores and “shroombro” are of them you can trust.

The fungi stimulate the immune system to the same as the beta-glucan, a type of sugar found in the cells walls of fungi. The beta-glucan is found in many species of fungi, including the most common, such as mushrooms.

In general, mushrooms do not contain cholesterol, but they are also a good source of chitin and beta-glucan, which are cholesterol-lowering fibers.

In a 2012 study published by the International Journal of Medicinal Mushrooms, pink oyster mushrooms were found to lower total cholesterol and LDL ("bad" cholesterol).

On the other hand, shiitake mushrooms contain a compound that helps the liver process cholesterol and removes it from the bloodstream.

Some other benefits of eating mushrooms:

They strengthen the immune system:
Thanks to its Selenium content, this fungus stimulates the formation of killer T cells, which fight cancer cells and prevent tumors from forming.

Prevent cancer:
It is a unique source of antioxidants, many of which are not found in fruits or vegetables. Selenium and vitamin D contribute to DNA repair, preventing it from mutating and also inhibiting the growth of malignant cells that can cause cancer.

As you can see it is really a “food of the future” because consuming mushrooms has several health benefits with some rare nutrients that are hard to find in other vegetables.
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