Cordyceps
Known as the caterpillar fungus inChina, this mushroom is curious due to its life cycle: it uses the mummified bodies of captured insects to fuel its spore growth. "It's much in demand as a powerful tonic and restorative, believed to increase physical stamina and mental energy," says Andrew Weil, clinical professor of medicine and director of the Integrative Medicine Programme at the Universityof Arizona, in his book 8 Weeks To Optimum Health. "It has a particular reputation for improving athletic performance, perhaps by increasing cardiac output." When the Chinese women's 1992 Olympic track team broke record distances by impressive times, rumours of drug use circulated; investigations revealed they were eating a diet consisting of herbs and a potion made from cordyceps. The Chinese buy whole dried cordyceps to simmer in soups and stews. "You can do the same," says Weil, "or buy it powdered for making tea, as liquid extracts that may include other Chinese herbs or in encapsulated forms." To maintain health, take it once or twice a week.
Reishi
Valued for extending longevity, reishi are medicinal, not edible, mushrooms, because they are hard, woody and bitter in taste. Non-toxic, they have been the focus of much research in the east and west. Used in traditional Chinese medicine for many years and prescribed to treat liver disorders, arthritis and other ailments such as migraines, reishi also shows significant anti-inflammatory effects and reduces allergic responsiveness. "Reishi improves immune function and inhibits the growth of some malignant tumours," says Weil. It is also believed to have an overall balancing effect on the body. If you can overcome the bitterness, you can make tea of the ground mushroom, "or buy reishi tablets," advises Weil. "Follow the recommended dosage and take every day for at least two months to see what it can do for you."
White button mushrooms
"White mushrooms may have been overlooked as a superfood because they have been somewhat in the shadow of the exotic mushrooms," says nutritionist Jane Clarke. However, researchers led by Professor Robert Beelman at Pennsylvania State University found that just a handful of white button mushrooms have about 12 times more of the powerful antioxidant l-ergothioneine than wheatgerm and four times more than chicken liver. L-ergothioneine scavenges free radicals and protects the body's DNA from damage. The university advocated that white mushrooms be elevated to "superfood" status. For recipes, go to mushroom-uk.com.
Oyster
The major health concern in the west is coronary artery diseases with hypercholesterolemia (chronic high levels of cholesterol in the bloodstream) as a chief risk factor. Drug therapy for lowering cholesterol has made much use of the active ingredient, lovastatin, which oyster mushrooms produce in natural form. A silky, frilly and tasty mushroom, they are becoming one of the most popular varieties to use in cooking. "Because of their valuable source of fibre, they also promote healthy bowel function," says Angela Falaschi, nutritionist and naturopath at The Hale Clinic.
Maitake
The Japanese name for a mushroom that is both edible and medicinal, mushroom hunters know it as "hen of the woods" because it grows in clusters at the base of trees that mimic the tail feathers of a nesting hen. Weil says it's a tasty mushroom with remarkable tonic effects, especially on the immune system. "Research in Japan indicates it has significant anti-cancer, antiviral and immune-enhancing properties. Irecommend it often to people with cancer, Aids and other immune-deficiency states, chronic fatigue syndrome and environmental illnesses that may represent toxic overloads." You can buy the mushroom dried and it should then be soaked in water before cooking. Alternatively, look for Maitake D-fraction - a beta glucan (complex sugar) extracted from the mushroom available from health stores. Take in water or in a tablet form.
Kombucha
Although commonly thought of as a mushroom, kombucha is not actually derived from a mushroom but from the fermentation or cultured growth of beneficial yeasts and bacteria. A starter culture is added to a mixture of black tea and sugar and then allowed to ferment for a week. Drinking kombucha tea is a growing health trend and is likened to the taste of fizzy apple cider. It is said itwas drank in China during the Qin dynasty to give warriors energy in battle. Today, it's celebrated for its probiotic, detoxifying and energising qualities helpful in fighting yeast infections and aiding poor digestion. To brew your own, go to kombuchatea.co.uk.
Portabello
Research into mushrooms and their role in weight loss is currently underway. Initial findings show that when compared with other isocaloric diets (equal consumption of carbs, protein and fat), a mushroom-based diet produced greatest loss of fat tissue. Mushrooms are low in energy (calorie) and low in fat - one 80g serving provides only 10 kcals and 0.4g of fat and, if you're following the GI diet, mushrooms will not make any contribution to the glycaemic load.
