Oyster mushrooms (Pleurotus Ostreatus) is a fleshy, gilled mushroom growing in shelf-like fashion on wood that is a good food and promising medicinal.  Protein quality is nearly equal to animal derived protein.  Low fat content is mostly of the good unsaturated kind.  Also contained are carbohydrates, fiber, vitamins B1, B2, plus minerals, especially iron and an antioxident.  This mushroom shows activity against cancer and high cholesterol.  It has shown activity in the following areas:  antitumor, immune response, anti-inflammatory, antiviral and antibiotic.

The Winter Mushroom (Flammulina velutipes):

Also known as the velvet foot, this is the same species as the famed Asian enoki (enokitake) only cultivated in a more natural way. This strain was collected from the wild in northern Québec. It gets its name from the fact that it is often the last mushroom you will encounter in late fall and the first to appear in the spring. It can withstand several frosts and a thaw will simply bring it back to life! Once again there is no limit to the uses of the winter mushroom; though delicate, it is at its best raw or only very slightly cooked. Use in salads, sandwiches, as a last minute addition to miso soups or consommés. Simply trim the very end of the stem and eat the rest. The fused base of the stems can be used to flavour soups or sauces. 

As with other mushrooms, the protein content is appreciable ranging from 17 to 30 % of its dry weight. It is also a good source of potassium and trace elements.

It contains a water-soluble polysaccharide known as flammulin (FVP) which has demonstrated potent anti-cancer and anti-tumor activity

The King Oyster or Eryngii (pleurotus eryngii):

This is a species found on the European and Asian continents, genetically related to other oysters, but different in taste. It is probably one of the highest quality mushrooms for its superior taste and ability to keep without spoiling for weeks! This mushroom is at its best, whole or halved, grilled or broiled after having been basted with an oil-based dressing, but does great in any dish. Don?t be fooled by its size; once thinly sliced it will yield an impressive quantity of food! It shares similar nutritional and medicinal properties with other members of the oyster family

Lentinan:

A compound isolated from Shiitake, is used as an intravenous anti-cancer agent in some countries. Lentinan was developed by the Japanese pharmaceutical company Ajinomoto, and designed to treat cancers of the stomach. Studies have demonstrated lentinan possesses anti-tumor properties and human clinical studies have associated lentinan with a higher survival rate, higher quality of life, and lower re-occurrence of cancer. Clinical research with lentinan includes studies with, 78 hepatocellular carcinoma patients 32 gastric cancer patients, a multi-institutional study of lentinan and gastric cancer, a meta-analysis of lentinan and gastric cancer, 80 colorectal cancer patients, 20 gastric cancer patients, 36 hepatocellular carcinoma patients, and 29 pancreatic cancer patients. The City of Hope National Medical Center is currently conducting clinical trials to determine if a select portion of the Shiitake mushroom, which includes lentinan, can inhibit lung cancer.

Polysaccharides stimulate the immune system:

The basis of the mushroom's impressive health properties are complex carbohydrates called polysaccharides that build the immune system. According to mushroom researcher and cultivator Jeff Chilton:

"These compounds have been the primary focus of research due to their ability to inhibit tumors in laboratory test animals. Mushroom polysaccharides act by enhancing host defenses rather than directly killing tumor cells. For this reason they are called host defense potentiators (HDP)."

The specific effect of these polysaccharides is the activation of macrophages and T-lymphocytes, stimulation of interferon (a cellular protein produced in response to infection which acts to inhibit viral growth), and the overall enhancement of cell-mediated immune response. They have no toxic effects on humans, and are clinically safe

Shiitake Mushrooms

Dried shiitake:

The shiitake flavor is intensified by drying. Dried mushrooms can be stored indefinitely and reconstituted by soaking. The texture is different from fresh log-grown shiitake, and they don?t sauté well, but dried shiitakes are perfect for soups, stews, gravies and baked dishes

Shiitakes have four to ten times the flavor of common white button mushrooms. In addition to their robust/pungent, woodsy flavor and meaty texture, shiitakes provide high levels of protein (18%), potassium, niacin and B vitamins, calcium, magnesium and phosphorus. They have natural antiviral and immunity-boosting properties and are used nutritionally to fight viruses, lower cholesterol and regulate blood pressure. Lentinan, an immunostimulant derived from shiitakes, has been used to treat cancer, AIDS, diabetes, chronic fatigue syndrome, fibrocystic breast disease, and other conditions with impressive results. Researchers S. Suzuki and Oshima found that a raw shiitake eaten daily for one week lowered serum cholesterol by 12%.

Oyster Mushrooms

Approximate Nutritional Value for 3.5oz.

(Pleurotus Ostreatus)

Mushroom Health Benefits

Mushrooms are low in carbohydrates, calories and sodium and are cholesterol and fat free!  They are high in riboflavin and contain as much fiber as 1 medium tomato.  They are also a good source of niacin, pantothenate and copper.

While medicinal mushrooms have been used in China and Japan for more than 3,000 years to boost immunity and fight diseases such as cancer, only in the last decade has their power begun to be recognized in the United States.  In more scientific terms, a number of compounds in fungi have been found to stimulate the function of the immune system, inhibit tumor growth and boost intestinal flora.  Particularly, mushroom substances called terpenoids help kill bacteria and viruses and exert anti-inflammatory effects, while complex chain-like sugars called polysaccharides have been shown to exert antitumor and immuno-stimulating properties. - The Natural Foods Merchandiser, March 2005