Mushrooms, Preparation And "inflammation"

[Sucrates]

I'm trying to figure out what the state of play with mushrooms and inflammation is.
There are studies showing lower inflammatory markers with some mushrooms and there are others showing increased inflammation with some mushroom supplements.
Are there preparation methods that change the effect of edible mushrooms in this regard. One study I looked at fed freeze dried mushroom to rodents. I wonder if this method doesn't create a safe substance in the way that boiling and evaporating the same (shiitake ) mushroom would.

 

[lollipop]

I'm trying to figure out what the state of play with mushrooms and inflammation is.
There are studies showing lower inflammatory markers with some mushrooms and there are others showing increased inflammation with some mushroom supplements.
Are there preparation methods that change the effect of edible mushrooms in this regard. One study I looked at fed freeze dried mushroom to rodents. I wonder if this method doesn't create a safe substance in the way that boiling and evaporating the same (shiitake ) mushroom would.

That is my take on Mushroom supplements-they are all raw. Now that I am thoroughly cooking them - much better response to them. I do not think cooking them decreases the immnosupportive properties.

 

[Regina]

That is my take on Mushroom supplements-they are all raw. Now that I am thoroughly cooking them - much better response to them. I do not think cooking them decreases the immnosupportive properties.

With the long boiled mushrooms, is the liquid for drinking? Thank you

 

[Sucrates]

That is my take on Mushroom supplements-they are all raw. Now that I am thoroughly cooking them - much better response to them. I do not think cooking them decreases the immnosupportive properties.

Yeah, seems uncooked supplements are a bad idea anyway.

 

[lollipop]

With the long boiled mushrooms, is the liquid for drinking? Thank you

Hi @Regina, I have seen @Blossom post that she does enjoy the liquid. I sauté for long time 45 min until they are dry. Very tasty. Perhaps she will chime in...

 

[Blossom]

Hi @Regina, I have seen @Blossom post that she does enjoy the liquid. I sauté for long time 45 min until they are dry. Very tasty. Perhaps she will chime in...

Yes, I normally use the broth. I first bring the mushrooms to a rapid boil on the stove and then transfer them to the slow cooker where I let them simmer on high for 2-3 hours. I use the broth for a soup base or just enjoy drinking it warm with salt and gelatin.

 

[Regina]

Yes, I normally use the broth. I first bring the mushrooms to a rapid boil on the stove and then transfer them to the slow cooker where I let them simmer on high for 2-3 hours. I use the broth for a soup base or just enjoy drinking it warm with salt and gelatin.

Thx Blossom and lisa,
And do you think the mushrooms still retain nutrients after all this time?

 

[tara]

And do you think the mushrooms still retain nutrients after all this time?

I think the fibre is a significant part of the benefit Peat has referred to. Boiling does not destroy minerals (but can leach to water). There is a thread with suggestions about an undesirable chemical in mushrooms that is destroyed by long boiling.

 

[ecstatichamster]

Hydrazine mostly evaporates away in a few minutes. I sautee them under ventilation first until the liquid evaporates then add water and boil. Hydrazine is very toxic.

 

[Regina]

Hydrazine mostly evaporates away in a few minutes. I sautee them under ventilation first until the liquid evaporates then add water and boil. Hydrazine is very toxic.

Okay cool. And thx Tara.

 

[Sucrates]

Seems you guys and RP are correct. Mushrooms can cause liver damage, incl, fatty liver damage. This can be caused by hydrazine and similar compounds. These compounds are in shiitake and lesser in button mushroom. Various cooking and preparation methods will reduce these but freeze drying preserves the content. I think the links cover all that . I can't state that the cause of liver damage from raw mushroom is only from hydrazine like compounds.
Thanks for the input!



http://web.vscht.cz/~hajslovj/publications/schuzlova_agaritine_fac_vol19_p853-862.pdf
Influence of storage and household processing on the agaritine content of the cultivated Agaricus mushroom

“The highest amounts of agaritine were found in the skin of the cap and in the gills, the lowest being in the stem. There was no significant di€fference in agaritine content of the two mushroom species in our study. Pronounced reduction in agaritine content was observed during storage of mushrooms in the refrigerator or freezer, as well as during drying of the mushrooms. The degree of reduction was dependent on the length and condition of storage and was usually in the region 20±75%. No reduction in agaritine content was observed during freeze-drying. Depending on the cooking procedure, household processing of cultivated Agaricus mushrooms reduced the agaritine content to various degrees. Boiling extracted around 50% of the agaritine content into the cooking broth within 5 min and degraded 20± 25% of the original agaritine content of the mush- rooms. Prolonged boiling, as when preparing a sauce, reduced the content in the solid mushroom further (around 10% left after 2 h). Dry baking of the cultivated mushroom, a process similar to pizza baking, reduced the agaritine content by approximately 25%, whereas frying in oil or butter or deep frying resulted in a more marked reduction (35±70%).”

https://www.ncbi.nlm.nih.gov/pubmed/7161841
Studies on hydrazine hepatotoxicity. 1. Pathological findings.

https://www.ncbi.nlm.nih.gov/pubmed/8911642
Role of hydrazine in the mechanism of isoniazid hepatotoxicity in rabbits.

http://www.sciencedirect.com/science/article/pii/0014480065900043
Fatty acid flux and triglyceride secretion in the hydrazine-induced fatty liver

https://www.ncbi.nlm.nih.gov/pubmed/2132000
Quantities of agaritine in mushrooms (Agaricus bisporus) and the carcinogenicity of mushroom methanol extracts on the mouse bladder epithelium.

Hepatocarcinogenesis by hydrazine mycotoxins of edible mushrooms.
Hepatocarcinogenesis by hydrazine mycotoxins of edible mushrooms. - PubMed - NCBI

Quantities of agaritine in mushrooms (Agaricus bisporus) and the carcinogenicity of mushroom methanol extracts on the mouse bladder epithelium
http://europepmc.org/abstract/med/2132000

 

[Regina]

Seems you guys and RP are correct. Mushrooms can cause liver damage, incl, fatty liver damage. This can be caused by hydrazine and similar compounds. These compounds are in shiitake and lesser in button mushroom. Various cooking and preparation methods will reduce these but freeze drying preserves the content. I think the links cover all that . I can't state that the cause of liver damage from raw mushroom is only from hydrazine like compounds.
Thanks for the input!



http://web.vscht.cz/~hajslovj/publications/schuzlova_agaritine_fac_vol19_p853-862.pdf
Influence of storage and household processing on the agaritine content of the cultivated Agaricus mushroom

“The highest amounts of agaritine were found in the skin of the cap and in the gills, the lowest being in the stem. There was no significant di€fference in agaritine content of the two mushroom species in our study. Pronounced reduction in agaritine content was observed during storage of mushrooms in the refrigerator or freezer, as well as during drying of the mushrooms. The degree of reduction was dependent on the length and condition of storage and was usually in the region 20±75%. No reduction in agaritine content was observed during freeze-drying. Depending on the cooking procedure, household processing of cultivated Agaricus mushrooms reduced the agaritine content to various degrees. Boiling extracted around 50% of the agaritine content into the cooking broth within 5 min and degraded 20± 25% of the original agaritine content of the mush- rooms. Prolonged boiling, as when preparing a sauce, reduced the content in the solid mushroom further (around 10% left after 2 h). Dry baking of the cultivated mushroom, a process similar to pizza baking, reduced the agaritine content by approximately 25%, whereas frying in oil or butter or deep frying resulted in a more marked reduction (35±70%).”

https://www.ncbi.nlm.nih.gov/pubmed/7161841
Studies on hydrazine hepatotoxicity. 1. Pathological findings.

https://www.ncbi.nlm.nih.gov/pubmed/8911642
Role of hydrazine in the mechanism of isoniazid hepatotoxicity in rabbits.

http://www.sciencedirect.com/science/article/pii/0014480065900043
Fatty acid flux and triglyceride secretion in the hydrazine-induced fatty liver

https://www.ncbi.nlm.nih.gov/pubmed/2132000
Quantities of agaritine in mushrooms (Agaricus bisporus) and the carcinogenicity of mushroom methanol extracts on the mouse bladder epithelium.

Hepatocarcinogenesis by hydrazine mycotoxins of edible mushrooms.
Hepatocarcinogenesis by hydrazine mycotoxins of edible mushrooms. - PubMed - NCBI

Quantities of agaritine in mushrooms (Agaricus bisporus) and the carcinogenicity of mushroom methanol extracts on the mouse bladder epithelium
[Quantities of agaritine in mushrooms (Agaricus bisporus) and the carcinogenicity of mushroom... - Abstract - Europe PMC

Thanks so much Sucrates,

I used to eat a ton of mushrooms and would often buy huge bags of freeze-dried shiitakes or small bag of fd'ed porcinis. But like other foods that are so tauted as being miracles healing foods, I just didn't feel well after eating them. However, just slicing a few button mushrooms into a salad was fine enough. So before I came to trying to learn more about nutrition, I had given up on mushrooms on my own. But I'm happy to go back in in a Peaty-way.
The other thing I gave up on my own was kombucha. Felt good for a little while and then it didn't. I sort of just walk away (without confirmation) when that happens. And many years before that, it was seitan (fake meat)-- that was super-gross.

 

[Sucrates]

I never got into kombucha. My ferment was coconut kefir, or veg medley with ginger!