When food tastes great, it could be immediately suspected that it contains too much sugar and fat and is not healthy. However, in the case of the Shiitake mushroom, things are different: this fleshy mushroom is a delicacy and, in addition to excellent taste, also has significant, scientifically proven medicinal properties.
Essential amino acids in this mushroom are present in a proportion similar to the protein ideal for human consumption.
Shiitake is characterized by high nutritional value, rich in amino acids, as well as vitamins B1, B2, B12 and mineral salts. It also contains provitamin ergosterol, which is converted into vitamin D in the presence of sunlight and has a preventive and healing effect on colds. In the last twenty years, scientists have isolated a number of substances from this fungus that are believed to play a significant role in the prevention of heart disease, cancer and AIDS.
The name Shiitake comes from the Japanese language, the word “take” means a mushroom, while “shii” refers to the shii tree, or oak. Shiitake mushroom thrives in forests, on oak stumps. Cultivation requires abundant irrigation, and the harvest period lasts from three to five years.
Shiitake is the most exported Japanese product, and is currently the most popular and most cultivated exotic mushroom in the world. Apart from Japan, well-known growers of this mushroom are also China and South Korea.
In China, the use of this mushroom dates back to the Ming Dynasty (1368-1644), when it was used not only for food but also as a remedy for upper respiratory diseases, poor circulation, liver problems, exhaustion and fatigue, as well as to enhance life energy Ch’i. It was also believed that regular use of this mushroom could prevent premature aging.
Oriental physicians have studied the effects of these mushrooms for more than 2,000 years, and have found that Shiitake strengthens the stomach, spleen and pancreas.
For this you can also use tea that is made by cooking two or three mushrooms for ten to twenty minutes, this tea cures stomach problems, especially vomiting and indigestion due to overeating or indiscriminate food intake.
Regular consumption of this mushroom in combination with vegetables, cooked barley or noodles in soup, improves the health of the spleen and the vitality of the colon.
In Chinese medicine, the spleen is an extremely important organ, which supplies the body with life force or Ch’i, and improves the health of the colon and lungs. from the perspective of Chinese medicine, many who have problems with constipation and indigestion suffer from splenic weakness. This is especially emphasized in those who consume a lot of sweets, and therefore suffer from chronic digestive problems. although it seems to us to be a problem of the colon, it is in fact a matter of the spleen, which must be strong for the intestines to perform their function.
In addition to sugar, the spleen is also damaged by tomatoes, spices and sweet wines, if consumed regularly and abundantly. Shiitake, on the other hand, supports and strengthens the function of the spleen, and thus digestion. By strengthening the spleen and pancreas, Shiitake balance the sugar level and help it to be firmer.
By supplying the body with Ch’i energy, the spleen plays a significant role in maintaining general balance – not only physical but also emotional and spiritual. People who react too emotionally, cannot talk in the company of a large number of people and / or have difficulty expressing their ideas, usually have a weak Ch’i spleen. Shiitake support to our center, which can then more easily recover .