Why You Should Eat ‘Shrooms
Mushrooms aren’t sexy but they pack a powerful nutritious punch
Eat a rainbow of fruits and veggies.
I’m sure you’ve heard that advice before. Maybe even from me.
As a nutritional therapist, I wholeheartedly believe in that golden rule of nutrition. And so does every dietician on the planet.
That’s because the richer the color of the fruit and veggie, the more nutrients they contain.
Think red peppers, for example. They have about 3 times more vitamin C than an orange.
And, of course, you should be eating dark, leafy greens.
Or drinking them. Yum!
But there’s always an exception to the rule!
And that exception is mushrooms.
I admit, mushrooms are kind of weird. They’re not exotic like passionfruit. Or attractive like a strawberry. But I happen to love them. Mainly because they’re extremely nutrient dense.
But I understand why some people don’t eat them. And even get grossed out by them.
I’m sure you’ve heard the phrase, “There’s a fungus among us.”
But did you know that mushrooms are actually the fruit of the fungus?
That’s right, fungus can bear fruit. And the manifestation of a fruiting fungus is the soft, meaty fruit known as mushrooms.
If you think of mushrooms as a fruit instead of a fungus, maybe they’ll be more appetizing?
In the meantime, let me explain why you might want to eat more ‘shrooms. And I’m not talking about just as a topping on the occasional slice pizza. In fact, you can easily add them to quick-cooking stir fry dishes. You can slice them and add to soups and sauces.
Top Reasons to Eat Mushrooms
- Rich in minerals like phosphorous (good for your bone density) and copper (helps regenerate collagen, a protein that gives structure to your bones, skin, hair, teeth and nails)
- High in B vitamins (especially B5 and B2; important for hormones, liver and energy production)
- Contain potent antioxidants (which prevent disease)
Many research studies have examined the compounds in mushrooms that make them lethal free-radical killers. These compounds are antioxidants. There’s several different kinds of antioxidants and mushrooms are loaded with them.
You got your phenolic compounds, tocopherols, ascorbic acid, and carotenoids. No, I don’t know that by heart; sometimes when I have the time and don’t want my brain to turn into mush watching reality TV, I’ll look at some nutrition research, like this study on the different antioxidants in ‘shrooms.
Researchers who study mushrooms highly encourage people to include them frequently in the diet.
Of course, there’s different kinds of culinary mushrooms.
I’m partial to the humble, non-flashy, not-so-sexy white mushroom.
Virtually every supermarket sells white mushrooms. And as I said, in general, the richer the pigment in the fruit or veggie, the more nutrients it has. But white mushrooms, despite their bland appearance, are a nutritional powerhouse.
And when your liver is detoxing more efficiently that means you can more easily burn excess body fat.
But if you’re repulsed by even the thought of mushrooms, I have a great way you can reap the nutritional benefits of them without even tasting them.
Have you ever heard of bone broth?
It’s a trendy superfood. It’s actually been around since the dawn of civilization. But now that nourishing, traditional foods are back in vogue, as a counterbalance against industrial junk food, bone broth is back. (It only took around 50,000 years or so.)
Anyways, bone broth is amazingly healthy for you. That’s because true bone broth contains collagen protein from animals (usually cow or chicken). And when you consume collagen from other animals, it helps regenerate your own collagen.
This is critical because as you get older, your own collagen starts breaking down. And collagen is the protein that prevents your skin from getting wrinkly. Your collagen also cushions your joints and keeps bones strong. And your hair thick and full.
But there’s a few problems with bone broth. First, if you want to make it on your own, good luck with that. You have to source the beef bones from a butcher. Then, you have to boil the bones for 24-48 hours. And your kettle has to be gigantic. (You ever see a cow femur?)
On top of all this, you have to know what kind of spices and herbs (and how much of them) will make it savory and thick enough so it’s not a bland, watery disaster. Furthermore, many prepared bone broths don’t taste very good.
And then, there’s the problem of regular bone broth not being vegetarian- and vegan-friendly. In light of this, does that mean if you don’t consume animal products, you’re doomed to have brittle bones and saggy skin?
Nope! You can actually have your No Bone Broth and eat it, too!
No Bone Broth is a nutrient rich, delicious, savory mix of veggies. These veggies encourage the production of fibroblasts and osteoblasts. These two microscopic structures regenerate your collagen.
The great thing about No Bone Broth is that it’s just as savory as the tastiest, most expensive craft bone broth. And guess one of the veggies I added to the ingredients in No Bone Broth? You guessed it … mushrooms. White mushrooms in particular.
Some Paleo naysayers claim a vegan broth that reduces wrinkles, stretch marks and cellulite is impossible. Well, as the creator of No Bone Broth and a nutritional therapist, I’m here to tell you otherwise.
Give No Bone Broth a try to get the benefits of white mushrooms and other veggies that are jam packed with health-building nutrients.
And if mushrooms make you squeamish, you can take some comfort in knowing that you can’t really taste the mushrooms (or feel their meaty texture). They are completely blended into the veggie broth.
Finally, just remember this advice: with mushrooms, you’re not eating a fungus, you’re eating a super healthy fruit.