Which Japanese mushrooms can be used therapeutically? What properties do they have? How to apply them correctly? We will talk about all this in our article.
Shiitake
Shiitake is an agaric that grows on tree trunks. It has a dark brown hat with light trim and cream fringe. The entire area of the fungus is covered with whitish scales. When squeezing the pulp, the latter darkens almost instantly. The shiitake stem is cylindrical and creamy in color. The structure of the pulp is fibrous, tough.
This mushroom is used not only in traditional medicine, but also in cooking. The taste of shiitake is very similar to ordinary champignon. However, its protein tissues contain a whole mass of essential amino acids. Fats here do not have cholesterol. For this reason, shiitake is an excellent dietary product and is considered a delicacy. The Japanese eat the mushroom raw, adding it to salads, and also use it as a side dish in second courses.
Usefulshiitake properties
Japanese mushroom is of interest to pharmacists and traditional healers. The results of laboratory studies show that shiitake contains active substances that are able to resist viral infections and slow down the growth of malignant tumors. First of all, we are talking about the polysaccharide lentinan. A trace element that is synthesized in shiitake tissues has a stimulating effect on the human immune system.
Japanese mushroom, the photo of which can be seen in the article, produces biologically active substances that activate the production of interferon in our body. Thanks to this, a wide variety of viral infections are counteracted.
The useful qualities of the fungus, which are reflected in the reduction of cholesterol levels in the blood, have also been studied. Thus, the use of shiitake protects against the development of atherosclerosis, contributes to the normalization of pressure. The Japanese mushroom owes such properties to the presence of the active enzyme eritadenine in the composition.
Milky mushroom
Japanese milk fungus mankind discovered thanks to a fortunate combination of circumstances. Buddhist monks have fermented dairy products in clay containers for centuries. Over time, they noticed that the product sours differently in individual pots. Vessels that were washed in rivers and lakes, and not in the purest spring water, made it possible to obtain a more palatable curdled milk. The monks found in such pottery traces of the presence of protein biological compounds, fromwhich formed a kind of clusters. Thanks to the consistent cultivation of the organism, milk fungus was bred, the use of which had a positive effect on a number of organs and systems of the human body. The remedy began to be referred to among the people as nothing more than an elixir of youth. People who regularly resorted to taking milk fungus aged more slowly, were in a good mood every day.
Secrets of Cooking Milk Mushroom
The miracle cure is obtained as follows:
- Spores of the milk fungus are placed in a glass container and poured with a glass of fresh unpasteurized milk. Gauze is tied on top and the drink is left to ripen at room temperature for a day.
- After 24 hours, the resulting kefir is poured through a fine sieve. The composition is stirred with a wooden spoon, because upon contact with metal, the mushroom clusters may die.
- The filtered mass is washed under running water.
- Then prepare a new starter and repeat the procedure anew, accumulating the volume of milk fungus in another container, thoroughly cleaned without the use of chemicals.
Using the above method, about 200 grams of product can be extracted daily. It is recommended to consume milk fungus in a glass a day on an empty stomach. Healers advise drinking the composition an hour before going to bed. In order to improve the functioning of the pancreas, liver, organs of the gastrointestinal tract, the drug should be taken for 20days. Then it is necessary to interrupt the course for 10-15 days, and after this time, if necessary, repeat the treatment.
Japanese Matsutake Mushroom
Matsutake is popularly called shod row. It is also known as the Japanese mushroom truffle. The product is extremely appreciated by oriental chefs and connoisseurs. In terms of taste, it is similar to boletus. However, matsutake is much he althier.
This is quite an expensive Japanese mushroom. The largest samples can cost hundreds of dollars. This is explained by the presence of the widest range of medicinal qualities of the product, as well as the lack of opportunities for its cultivation in artificial conditions. You can collect such mushrooms exclusively in the forests and only during the autumn period.
The Japanese matsutake mushroom, the photo of which is presented in the article, has a fleshy, thick white stem and a small rounded brownish hat. It grows mainly in pine and oak forests. In domestic latitudes, representatives of the species can be found in the Irkutsk and Amur Regions, in the Khabarovsk and Primorsky Territories, in the Urals.
Healing qualities of matsutake
Japanese Matsutake mushrooms have been successfully used for therapeutic purposes by Eastern folk healers for many centuries. The use of the product has a beneficial effect on increasing the protective properties of the body. The active substances in the composition of the fungus reduce cholesterol levels in the blood, contribute to the prevention of diabetes.
The use of matsutake allows you to fight the development of cancerous tumors, and in the last stages of cancer. With the help of the tool, benign neoplasms are also eliminated, for example, polyps, fibroadenomas, fibroids.
Healing mushroom is a good cosmetic product. Oriental healers use matsutake extract to eliminate unwanted pigmentation on the surface of the epidermis. Useful enzymes in the fungus reduce the activity of substances in the human body that are responsible for the synthesis of melanin, a natural skin pigment.
Japanese kombucha
Kombucha is also known as jellyfish, sea kvass, kombucha. The product is a combination of acetic acid bacteria and yeast. Outwardly, the mushroom resembles a kind of jelly that is grown on sourdough. It has a sour-sweet, somewhat carbonated taste. Mushroom spores enrich tea infusions with a complex of vitamins and enzymes useful for the human body, as well as alcohol, organic acids.
Useful properties of kombucha
The product acts as a natural antibiotic. Its use eliminates inflammatory processes in the tissues of the body, allows you to fight bacterial lesions of organs and systems. Kombucha normalizes the processes of digestion. With increased physical activity, the product tones the body due to the presence of caffeine in the composition.
Kombucha is widely used in the cosmetics industry. It is used to eliminateboils, fungal nail lesions, acne. Regular consumption of mushroom-based drinks is reflected in the improvement of the overall condition of the skin.
The product can be used for weight loss. The active substances in the Kombucha accelerate the course of metabolic processes in the human body, stimulate the formation of new cells, and promote an increased metabolism of nutrients in tissues.
The remedy acts as a good pain reliever. Kombucha-based infusions rinse the mouth with a deterioration in the condition of the teeth and gums. This solution is also suitable for relieving discomfort in case of sunburn of the skin.
Kombucha has diuretic properties. The tool helps to remove stones and sand from the kidneys. Drinks made with kombucha perfectly quench your thirst and look like an ideal substitute for fruit juices, lemonades, compotes.
How to brew kombucha?
It is recommended to use a capacious glass container to prepare a kombucha-based drink. The best option looks like a regular 3-liter jar. Prepare the tool as follows. Strong tea is brewed in advance. The glass vessel is filled with sweetened boiled water almost to the brim. About 100 grams of sugar is used per liter of liquid. Tea infusion is also poured here. Finally, the pre-prepared kombucha mycelium is washed under running water and lowered into a jar. The container is not covered with a lid. After all, for growth, the fungus needs an abundance of oxygen. To avoid contamination of the composition,the jar is covered with a piece of gauze.
Kombucha is stored in a dark, dry place at room temperature. Usually, the preparation of a healing infusion in such conditions takes no more than 3 days. In order to improve the body and prevent diseases, the remedy is used daily, using it as a substitute for regular tea. Over time, the composition of the drink becomes more saturated, and its healing qualities are enhanced.
