The button mushroom, or Agaricus Bisporus, is one of the most cultivated mushrooms in the world. In the wild this mushroom appears in fields and has a darker, brownish cap with darker gills too. They are known in the wild as field mushrooms but they are usually labelled as the button mushroom or the Portobello mushroom, although the Portobello species are usually larger in size.
Mushroom growing kits have become increasingly popular in recent years as the public opinion and perceptions towards fungi seems to have relaxed a little - no longer are people scared of mushrooms and instead are prepared to try and have a go at growing their own at home.
Although mushroom grow kits are limited in fungi species currently (I've only seen button, Shiitake and Oyster grow kits), the button mushroom is by far the most widely available grow kit. Many gardening stores sell mushroom growing kits, and these stores seem to focus on the most well known, considered as being "safer" mushrooms - the Button mushroom.
The Button mushroom grow kits are very simple to use, even a child could successfully grow their own crop of mushrooms in just a few weeks! You simply need to empty the substrate into a container and leave in a cool damp place until the mycelium grows completely through the block (turning it white) and then cover it with the casing compost supplied. Move it into a cooler location and spray with water regularly to keep moist. Small white circular blobs will appear which will turn into mushrooms after just a couple of days.
Learn how you can grow delicious organic mushrooms at home all year round. Find out how to successfully use mushroom growing kits and harvest various types of mushrooms easily at home. Discover everything you need to know about growing button mushrooms at our free mushroom growing advice website.
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This rich mushroom soup tastes like it has a cream base and is as smooth as velvet. But the only fat is a bit of olive oil used to sauté the mushrooms. Unabashedly rich in flavor, it is light yet full-bodied.
The secret is the homemade chicken stock. I have tried making it with the best commercial stocks, organic and expensive, as well as standard off the shelf canned variety. The soup is still good, but to take it to the higher octaves with full range, homemade stock is best. (Following the recipe is my simple method for making chicken stock)
This recipe serves 4
Be sure to do periodic taste tests as the flavor-impact of the ingredients can vary, and adjust quantities to taste.
2 cups sliced portabella mushrooms
2 Tbs Olive Oil
Salt, to taste
Dash Allspice
½ c Sauterne
( if you can't find Sauterne, I have used Trader Joe's Moscato from Paso Robles)
1 1/2 cups homemade chicken stock
1 clove garlic chopped finely
Sour Cream or Crème Fraiche for garnish
Heat the olive oil in a sauté pan large enough to hold all the mushrooms. Sauté with salt and allspice, and garlic. Add the Sauterne and cook until the mushrooms are soft and black.
Put the mushrooms in a food processor and purée. When the mushrooms are fully puréed, gradually add chicken stock. It should be the consistency of thinnish pea soup. Don't add all the stock if you don't need to. Stop adding when the desired consistency is achieved.
Heat through just before serving. Garnish with a swirl of sour cream or crème fraiche.
Simple, Rich Chicken Stock
This is a very simple process and I am not sure why many people are intimidated by making their own stock. Simply put the chicken parts on the stove and cook, taking them out and reduce the liquid. Then pour the liquid through a fine strainer, put it in the refrigerator and then next day spoon off the congealed fat. Very easy.
Depending on how much you make, it takes about an hour of slow simmering on the stove. You don't have to attend to it, just let it sit on the back burner while you cook or watch TV.
I make stock using only chicken parts, never adding vegetables or spices. I like my stock pure and add flavor according to how I will use it later, making a large batch and freezing it in small plastic bags. I get chicken backs from a local butcher, but any parts will do. If you use pieces with meat, such as breast and thighs, be doubly sure to cook it on a gentle heat so that the meat will remain tender. Do not trim the fat before making stock as it enriches the flavor, then remove all fat once it is cooled.
(NOTE: Use homemade chicken stock as the liquid base for polenta, it's heavenly! )
Step 1:
Put chicken parts in a large pot with enough water to cover. Bring to a boil and then simmer for at least an hour. If using breasts or thighs remove them once the meat is cooked.
Step 2:
Remove chicken from the stock and reduce the liquid by 50%
Step 3:
Pour the liquid through a fine strainer or for a purer stock, line the strainer with cheesecloth. Let cool.
Step 4:
Refrigerate the stock overnight. The cooled fat will coagulate on the surface and is easy to remove with a large spoon. The stock will be gelled. Spoon it into freezer bags. Can be stored in the freezer for up to 4 months.
Taken from the Portabella Mushroom Chapter of my upcoming book, Make It Sing Cuisine http://makeitsingcuisine.blogspot.com
The concept of my new book (in progress) Make It Sing Cuisine, evolved from my experience of working for the past 16 years in Africa as a designer for indigenous artisans. In any exotic language or culture where I lived, I discovered that people could understand the concept of transforming their products from ordinary to exceptional simply by asking them, "How can you make it SING?" Everyone on the planet understands the idea of and the joy inherent in singing. Now I am applying that same idea to cooking.
After returning to the US and rediscovering the pleasure of cooking in America, with supermarkets, stoves and an abundance of produce and other foodstuffs, I was inspired to write my book. I love cooking and creativity and I hope the blog and book will inspire the same in you.
Before moving overseas I worked for over 15 years in the culinary field in various restaurants on both coasts. I was also a caterer working in the homes of senators, diplomats, mayors, artists, actors, and executives.
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Wild mushrooms and Chicken are a marriage made in heaven and the sage complements both well, but if you do not have fresh sage use either the French or Russian tarragon, or basil. No recipe is written in stone and I use different wild mushrooms when the mood takes me, or use mixed mushrooms. I have never tried this with turkey breast but I imagine that it is great, although I have used it with guinea fowl. Sometimes I also wrap serrano ham or parma ham around the chilchen breasts before roasting.
Ingredients
3 Tablespoons butter
3 chopped shallots
10 ounces cremini mushrooms,
1 teaspoon chopped fresh parsley
1 cup dry vermouth
1 cup double cream
Large handful of chopped purple leafed sage
1 Tablespoon olive oil
1/2 kilo chicken breasts,
Kosher Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Place the chicken breasts on a metal tray and drizzle with olive oil, season well and roast for twenty minutes, until cooked. Meanwhile melt the butter and sauté the shallots for one minute. Add mushrooms and parsley and sauté for five more minutes, until the mushrooms have browned. Add vermouth and deglaze the pan, scraping up bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a simmer and cook the sauce down until it is thick enough to coat the back of a wooden spoon. Stir sage into sauce, adjust seasoning to taste with salt and pepper. Plate and spoon sauce over chicken to serve.
Garnish with chopped fresh parsley.
Italian food is simple elegant and fabulous, it makes the most of the freshest ingredients. Italians don't ask how much food is they ask how fresh it is. The concept of a weekly shop is alien to them, their fruit and vegetables are bought every day. The fantastic thing about Italian food is the fact that they have no such thing; Italy was a separate conglomeration of states until 1870.
Each area has its own cuisine and that cuisine has been forged by Centuries of geographical area and history. For instance the food in the North West bears a closer relationship to mid European food because it was influenced by its neighbour the Austro- Hungarian empire. In the South the flavours of the Mediterranean prevail, the olive oils, the fresh and dried fruit influenced by the Moors, the tomatoes brought from the New World.
Read my introduction to Italian food and peruse the general recipes, then follow the links to the tastes of Tuscany, Lombardy and the tastes of Sicily. Italian food is the ultimate comfort food celebrating the family, family life and family celebrations with a passion for food.
Because Italian food celebrates the magnificence of the food and not the chef it is easy to recreate at home. Generally it is fast and flavoursome, you can have home made pasta dish on the table in half an hour even if you have made the pasta yourself.
Antipasti, Lasagna, Chicken Saltimboca, Italian Meatloaf, Spaghetti alla Puttanesca, Zuppa di Pesce, Sole Florentine, Italian Meatloaf, Braised Artichokes, Zucchini Parmesan, and Ricotta Easter Pie are all described so vividly that you can taste them before you make them.
Feel free to reprint any of my articles simply use a citation. Thanks Auntie Katkat.
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Diabetes is a metabolic disorder in which blood-sugar (glucose) levels are above normal—either the body doesn’t produce enough of the hormone insulin, which breaks down sugar in the blood, or it cannot utilize its own insulin properly. Diabetes can cause serious health complications including blindness, kidney failure, heart disease, and even limb loss. The good news is that if you are one of the 20.8 million Americans struggling with diabetes (type 1 and type 2 combined) there are natural approaches to help avoid these life-threatening conditions.
As in almost all areas of health, exercise and proper diet can help tremendously for diabetes. That does not mean a heavy exercise regimen nor does it mean a radical weight loss. Moderate exercise and a weight lose of only 5% or slightly more can make a substantial difference (and that holds true for those considered significantly overweight as well as those carrying a few pesky extra pounds. To achieve a 5% or more weight loss may require no more than cutting out soft drinks and taking regular walks for example. At any rate, losing 5% is easily achievable with modest exercise and a sensible diet that includes plenty of vegetables and fruit (though little or no fruit juice because of its high sugar content), fermented whole grains, and getting rid of dangerous trans fats.
In addition to sensible dieting and physical activities, the following have all shown the ability to help with diabetes:
Pycnogenol - Pycnogenol is a powerful antioxidant derived from French maritime pine tree bark and the subject of more than 180 studies over 35 years which has been shown to reduce high blood pressure, LDL cholesterol and blood glucose without affecting insulin levels. Of particular note is its ability to reduce leakage into the retina by repairing capillaries in the eyes. While still largely unknown to American doctors, Pycnogenol is the leading prescription for diabetic retinopathy in France.
Bitter Guord - Make a watery juice of a small Bitter Guord (remove seeds) and drink every morning. Bitter Guord also helps to clear pimples and maintain a good skin, and is good for de-worming the intestines.
Fenugreek seed - Soak fenugreek seeds in about one teaspoon in water at night, drink that water in the morning and chew and eat the soaked seeds. Helps reduce blood sugar.
Green plaintain peels - Wash a green plantain and peel it, then put the peel in a jar and cover with water. Let sit overnight, and then drink this water three times a day. Lowers your blood sugar level. Keep drinking as needed and change the peel every other day and refill the jar with water.
Mullaca - Mullaca is employed in herbal medicine systems today in both Peru and Brazil. In Peruvian herbal medicine the plant is called mullaca or bolsa mullaca. To treat diabetes, the roots of three mullaca plants are sliced and macerated in 1/4 liter of rum for seven days. Honey is added, and 1/2 glass of this medicine is taken twice daily for 60 days. In addition, an infusion of the leaves is recommended as a good diuretic, and an infusion of the roots is used to treat hepatitis. For asthma and malaria, the dosage is 1 cup of tea made from the aerial parts of the plant. In Brazilian herbal medicine the plant is employed for chronic rheumatism, for skin diseases and dermatitis, as a sedative and diuretic, for fever and vomiting, and for many types of kidney, liver, and gallbladder problems.
Agaricus Blazei Murrill (ABM) Mushroom – referred to in it’s native Brazil as “The Mushroom of the Gods” with good reason due to it’s amazing immune boosting and disease fighting properties. Available in health food stores.
Alpha Lipoic Acid - In Germany, alpha-lipoic acid is an approved medical treatment for peripheral neuropathy, a common complication of diabetes. It speeds the removal of glucose from the bloodstream, at least partly by enhancing insulin function, and it reduces insulin resistance, an underpinning of many cases of coronary heart disease and obesity. The therapeutic dose for lipoic acid is 600 mg/day. In the United States, it is sold as a dietary supplement, usually as 50 mg tablets. (The richest food source of alpha-lipoic acid is red meat – but to insure proper health, use lean cuts of organic beef that has not been subject to antibiotics or feed lot practices)
Cat’s Claw – Used by indigenous tribes in Peru and South America to treat diabetes. Available at health food stores.
"Oleander Soup" - A carefully prepared aqueous extract of the oleander plant made according to the directions in the book "Cancer's Natural Enemy". Diabetics who have used this remedy report being able to either reduce or eliminate medications altogether, often being able to control their diabetes with diet alone. Note: Oleander is extremely poisonous in raw form, but safe when boiled and strained according to the directions in the book.
Other Good Foods and Supplements - Almonds, apples, oranges, and substances high in omega three oils (olive oil, flaxseed oil, fish oil, borage oil).
Live long, live healthy, live happy!
Required disclaimer: The author is not a qualified medical professional and the information in this article has not been evaluated by the FDA. Nothing in this article is intended to diagnose or treat any medical condition. Anyone who has a medical condition should first see a qualified doctor, preferably a qualified naturopathic doctor or one who has been trained in integrative medicine.
Tony Isaacs, is a natural health researcher and author of books and articles about natural health including "Cancer's Natural Enemy" as well as song lyrics and humorous anecdotal stories. Mr. Isaacs also has The Best Years in Life website for baby boomers and others wishing to live longer, healthier and happier lives and he serves as a featured writer and consultant to the nationally famous Utopia Silver colloidal silver and natural supplement company. He is currently working on a major book project due for publication next year.
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In an earlier posting I talked about mushroom hunting in Alaska. At the end of this article I will add still a few more tips on how to gather these most delectable fungi. First, let me describe to you one special mushroom seeking incident that I neglected to mention in my previous article. It happened to me and my then almost eighty year old Dad along the banks of the Taku River back in the mid 1970's. My friend, Ron Maas, had invited us to visit him and his wife, Kathy, at their then owned family business, Taku Glacier Lodge. Supplies usually arrived at the lodge by boat or barge, but people usually got there by float plane. Not only was this Dad's first ever flight in a small plane, it was also one of the few times since arriving in America that he ever strayed more than a few miles from his home in San Francisco. His laughable comment to our hosts was, "My son phones me to say that we are going mushroom hunting together, but I have to fly all the way to Alaska on a jet and then take a float plane to get there - absurd."
Ron and Kathy operated the lodge and the adjacent roughly 20 acres of heavily forested land as a tourist attraction, but this day the lodge was closed to the public. So, the four of us were going mushroom hunting. Ron had earlier seen some large white puffballs (calvatia gigantea) and he wanted us to see them and to assure him that they were edible It was along a trail barely wide enough to accommodate Ron's old jeep truck that we rode along searching for the puffballs but secretly hoping to find the elusive, deliciously famous king boletus (boletus edulis). After hours of fruitless tramping in the bear sign filled woods, I suggested that we should perhaps give it up for the day - the mushrooms just weren't growing yet. When Ron saw a pile of scat that was still steaming, he agreed. He got back into the jeep in a hurry. The rest of us were close behind - Dad and I now sitting on the open tail gate and riding backwards but still looking for mushrooms. As we neared the open grassy area around the lodge but still within the surrounding forest, Dad yelled out a loud "STOP." Ron did just that, and Dad hurried off back into the woods. When he returned he had in his hands one of the biggest and prettiest king boletus that I have ever seen before or since. How he saw that mushroom with those old spectacled eyes of his is beyond me. Suffice it to say that one very happy old man took that mushroom to the kitchen of the lodge, brushed it clean (you never wash mushrooms), cut off thick slices, dipped them in eggs and melted butter, and then breaded them. I think he added some garlic or onion salt for extra flavor. The resulting fried up feast fed all four of us until we were completely and blissfully sated. Dad departed for those bountiful mushroom filled forests in Heaven in 1986, but those kinds of remembrances will stay with me forever.
Now, here are some additional suggestions. They are mostly found by using the search engines available here on the web. A few are from personal experience:
1. If you are not sure about the specie, don't even try to eat any of it.
2. If you don't heed the advice in #1 above, taste only a little bit of it. If it turns out to be poisonous, you will probably only end up with a bad stomach ache.
3. Read all you can about the various species - the edible and the non-edible. Books with pictures of the various types of mushrooms are most helpful.
4. Avoid the amanita specie. There is one in that family that is delicious and highly recommended. Most of the others of the same specie often look identical, but are either non-edible or downright lethal. Even old-timers have made mistakes with that specie - some deadly.
5. Rely on new texts when reading about mushrooms. Some of the older volumes are not as encompassing when it comes to data on toxicity, etc.
6. Finally, if you are hunting mushrooms in bear country, be alert. Those animals can sometimes do you more harm than the bite of even the most suspect fungi.
I love writing and doing book reviews. I enjoy reading and writing mysteries and thrillers of all kinds; especially my own. Historical facts are often blended into my stories.
http://www.rainsmurder.com
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There's a newly available product in the Americas that approximately 99% of people don't yet know about, that can effectively lower and balance blood sugar (blood glucose). 7% of the US population have diabetes (21% ages 60+), which is the primary reason for high blood sugar levels due to insulin resistance. Insulin is a substance our bodies produce naturally to help process and absorb sugar. Many sufferers have to pretty much completely eliminate sugar from their diet just to keep their levels low enough, and often that isn't even acceptable.
Odds are, you don't know of an easy way to reduce your blood glucose level without cutting out so many delicious foods. Well, as long as you continue reading, that will no longer be the case! This effective natural solution is ganoderma lucidum (also known as reishi) - the most nutritionally potent medicinal mushroom on the planet that has been used for centuries by Asian cultures to prevent and treat many different health conditions. There's a company based overseas that cultivates a select few of the best species of reishi and produces a very potent extract from them. They have infused this extract with coffee, tea, and other things to create delicious, quality, and effective beverages.
Would you drink an excellent-tasting cup of coffee or glass of iced tea on a regular basis to significantly lower your blood sugar? 1 - 2 months of consumption every day can do just that. And not only that, but it can also reduce inflammation, balance your blood pressure, reduce cholesterol, among many other beneficial things, and without ANY side effects. That's right, no side effects, and even no interference with any medications - it is completely natural. It's even used in some countries overseas as an effective treatment for cancer (but not in America).
This might sound like a gimmick or unreal, but it's not. You might be thinking to yourself, "why haven't I heard of this "miracle mushroom"?", or "why hasn't my doctor prescribed this for me?". Reishi is an extremely rare botanical in nature and has only recently been cultivated and perfected in the last couple decades or so in Malaysia, and is now growing in popularity all around the world, and now in America. Many doctors don't know about it as a potential solution for high blood sugar because they only study and prescribe medicine, not foods or "natural remedies" - they are only educated and licensed to prescribe drug medications as effective treatments, which are often not without side effects. In fact, many medical doctors don't believe in natural remedies, since most of them on the market do not yield any definite or significant results.
A past problem was devising a way to distribute the benefits of this mushroom to the world while preserving it's medicinal properties. Reishi, just like every other fungii, has it's peak period of potency, and as with most any plant, can spoil and lose it's effectiveness. By developing an extract of the pure medicinal value of the mushrooms at this peak point of life, capturing and preserving nearly all of their nutritional value is possible, and the reishi itself doesn't have to be consumed to remain effective. There are only a few reishi supplements available today, most of which are just pills, but the effectiveness of those whole food supplements is not certain and in debate.
More information, a video testimonial from a diabetic, and product availability at http://www.DiscoverGanoCoffee.com
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Soup is made by cooking meat, vegetables and other ingredients in stock or water. Many soups are great low carb meals. Traditionally there are two types of soups, clear and thick soups.
Several thickening agents can be used depending on the type of soup you are making. When making a vegetable soup such as cauliflower soup, you can use pureed vegetables to thicken the soup. In some soups, egg yolks and cream is used as a thickener. If you need a replacement for starch, you can use a vegetable gum such as xanthan gum which you can buy online or in your health food store. There are also commercial products available produced and marketed as a replacement to starch. One a lot of people use in their sauces and soups is called ThickenThin.
Cream of mushroom soup
Mushrooms are low in carbohydrates and are therefore a perfect ingredient in your low carb soups, salad, stew, omelet or other dishes.
1 pound/500 grams of mushrooms
1 tablespoon of lemon juice
1-2 cloves of garlic
3 tablespoons of butter
2 cups of chicken broth
Salt and pepper
1/2 cup of cream
Parmesan cheese
Clean the mushrooms and cut them into thin slices. Spread the mushrooms onto a baking pan. Add lemon juice, minced garlic, salt and pepper. Bake in the oven until the mushrooms are completely cooked and the juice is dark. Put the mushrooms in a blender. Heat the soup in a sauce pan with the cream. Add shredded Parmesan cheese to the soup before serving.
Lena Hanson is the creator of Low Carb Day. She has been living a low carb lifestyle since the end of 2005 and have lost 70 pounds.
Visit low carb day for more low carb soup recipes and low carb diet information.
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What if I told you that in the year 2004 there were 3,000 patients diagnosed with early onset HIV, and that each took a supplement of a rare mushroom extract, which mushroom only grows in the Himalaya's, and after taking this for 6 months all were found to have no traces of HIV infection?
Well, this study took place in Ghana, in Africa. Would you think that Jesus came back to perform another miracle? Or was it the very poor diet the people were used to?
It was neither.
Skip back 1,500 years ago when this rare mushroom was discovered by the Chinese to have very powerful curative properties and was used by rich merchants and the Royal Court in Peking although it cost 4 times it's weight in silver to buy it.
Increased stamina, longevity, cure for cancer, leukemia, heart disease, senility, improved libido, cirrhosis, liver function - the list goes on. Now we have over 300 clinical studies since then to tell us of miraculous cures for all types of serious illnesses - in a short space of time.
Hardly anyone knows of this health supplement and most health food shops don't stock it, for supplies were very sparse due to the small area this mushroom grew in. It is now possible to ferment this in a large laboratory in China and be exported by companies in the health foods industry with their own brand name on it.
Think of the market potential world-wide for this miracle supplement - it would render all other supplements obsolete at a stroke!
Industry research has already been done by the author on the sources of supply in China and is available in a pdf file called: "Magic Mushroom" and only available from: http://www.5-star-info.com which is the authors own website.
Tony Dean - author http://www.5-star-info.com
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Reishi mushroom have a history going back to over 4000 years, when they were considered to be a superior herb that improved health, resistance, longevity, energy and memory. The reishi mushroom, called the ganoderma lucidum by Asian rulers, was seek out by the members of their court .This herb of longevity was named Reishi by the Japanese and, in China and Korea, it is known as Ling Chu, meaning the mushrooms of immortality. The Chinese thought of them as the elixir of life. The Romans considered Reishi mushroom as the food of the Gods. The benefits of Reishi mushroom have been recorded throughout time as far back as 206 B.C. Reishi was associated with happiness, good health and longevity. Reishi mushroom was entrenched in ancient Chinese culture as shown in many fairy tales. Many Oriental civilizations have realized the amazing health inducing benefits associated with certain mushrooms and yet in Western civilization they are relatively unknown.
The scientific community did not start investigate the therapeutic properties of reishi mushroom until the early 1970s. There was not enough standardized Reishi to conduct experimental evaluation of the properties before researchers at Kyoto University initiated controlled cultivation of the reishi mushroom. An interesting discovery occurred when the researchers found that the six colour variations of Reishi were one species. It was found out that all six colours could be grown from the same gene. It was found that Reishi mushroom possess bio-active, anti-tumour and immune system stimulating abilities including anti-allergic, anticancer and antiviral value. As an adaptogenic agent Reishi mushroom are capable of resolving a broad spectrum of illnesses by affecting a number of organ systems.
After analyzing the bio-active components of Reishi mushroom, the researchers concluded that it would be difficult to find a more complete or potent immune enhancing supplement. In fact, reishi has the ability to restore the efficacy of the cytokine system and greatly enhances NK (Natural Killer) cell activity. Case studies have found it to enable the immune system to deal favorably with a broad range of autoimmune disorders when used in conjunction with dietary and detoxification modifications. Reishi has also shown to be beneficial with chronic fatigue syndrome (CFS), improving circulation, decreasing serum cholesterol, decreasing serum glucose (anti-diabetic) and relieving the nausea of cancer chemotherapy and radiotherapy. As mentioned above, reishi have the ability to stimulate natural killer cells, to improve immune function and to combat viral infection.
According to Wasser and Weis, in a paper published in 1999, the Reishi mushroom has been documented to possess many medical properties. Among those are, anti-inflammatory, antitumour, antiviral, antibacterial, blood pressure regulation, protection of the liver, chronic bronchitis etc.
It is obvious that tremendous potential exists for any individual wishing to elevate their health status through the addition of dietary supplementation with Reishi .Thousands of researches on Reishi mushrooms and plenty of authors have corroborated their findings.The future looms bright for advances in health with the use of Reishi supplementation. The diverse positive effects of Reishi are still being researched. For example, in a recent paper by Dr. H. Fujiwara, it was concluded that stamina for running distance and endurance was significantly increased by the use of ganoderma extract Reishi mushroom can contribute to keep the immune system intact and to avoid all kind of human illnesses and diseases.
Gilles Coulombe B.A. B.LL D.S.A.
http://www.NewHealthFrontier.com
Gac@videotron.qc.ca
For thousands years Reishi has been considered to improve health and longevity. Oriental civilizations have used this amazing herb to improve their health. Researchers have discovered that it would difficult to find a more potent enhancing immune supplement. It is now a proven fact that Reishi can contribute to keep the immune system intact and to avoid all kind of human diseases and illnesses.
I am proposing Reishi supplement from three different companies, so you can choose your preferred one. It is important that you adopt Reishi to reach higher status of health. Take action now.
2videotron.qc.ca
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When you are sealed you start to take care of the health of your body. One thing you can do to prevent and cure a variety of ailments is to take a little reishi mushroom, an Asian mushroom with incredible health benefits.
The University of Haifa in Israel reported on Friday December 14 2007 that the reishi mushroom can be used to fight prostate cancer. They found that the reishi mushroom "attacks the cancer cells directly."
The reishi mushroom, Ganoderma Lucidum, was a rarity found only in the wild until only the last quarter of a century when the Japanese have been able to cultivate them as a crop.
The University of Haifa says the reishi mushroom gives hope that a medication will be developed out of it that could fight prostate cancer. Fighting cancer is just one in a long list of health benefits the mushroom offers.Called Ling Zhi in China, the reishi mushroom has been an important medicinal plant for the Asians for millennia. In the wild it grows upon rotting plum trees and only occasionally on some oak too.
Now it has been cultivated and extensive tests have been done on it to find out just how valid all its numerous health claims are. And many of the benefits are a ceratainty.
The reishi mushroom is an adaptogen, meaning it helps the body fight stressors like fatigue, anxiety, or trauma. It is never toxic to someone who eats it. It is non-specific meaning it protects against multiple stressors.
And as an adaptogen it is also normalizing, meaning it normalizes the physiology of the body in spite of the "norms" the stressor is trying to introduce. And it lowers anything hyperfunctioning in the body while increasing anything hypofunctioning.
The reishi mushroom is considered an effective prevention, not just a cure for disease, and is said to have the ability to prevent almost all of the most common diseases, like heart disease, diabetes, and arthritis as well as cancer.
LDL is the bad cholesterol in your body, building up on the walls of your arteries. It is implicated in heart disease and has caused many heart attacks. The reishi mushroom is said to lower your LDL, or bad cholesterol.
The reishi mushroom is also said to cure and prevent pain from headaches and stomach aches, and also be useful in curing and preventing back pain. If pain is caused by stress, as mentioned earlier it eliminates stress too.
It also is effective in treating asthma and influenza and the common cold. It will eliminate the coughing that is the symptom and even work on the underlying illness.
It works for insomnia, and while you are getting your body sleep, it helps treat your skin and cures and prevents hair loss too. The Asians used it for thousands of years also to treat liver problems.
When you are sealed you begin to take care of the health of your body. And you learn about these natural (or indeed spiritual) wonders of God's creation. He has given you just what you need to prevent and cure most illness.
When you are sealed God will show you that it is His Will to help you fight disease and give you a longer and better Life. And it is always His Will to give you another chance when you receive the Seal.
Jason invites you to find out more about the Prophecy of Jesus by visiting Jason Witt dot org Jason Witt
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(1) Mushrooms have been used for about 3000 years by mankind to boost immunity, yes, they were used that far back in time, because it was known that they were a super food to boost your immune system and prevent illness and disease. They probably did not know about the immune system, but, they did know what was good for them.
(2) Science is continually researching mushrooms and they are checking the common mushroom for its ability to stop breast and prostate cancer, and how mushrooms can boost the immune system.
Mushrooms are a Superfood. From this research over the last 100 years it has been found that:
-Mushrooms are one of the highest antioxidant foods in the world.
-Mushrooms are a good source of the essential minerals, selenium and copper.
-Mushrooms are an excellent source of fibre. They can help to prevent disease, are a natural source of Vitamin D and provide one of the most powerful supplies of antioxidants. Mushrooms also provide B group vitamins such as Riboflavin, Niacin and Biotin. Mushrooms are very low in salt, but they have many other minerals that are essential to humans, such as Selenium, Phosphorus and Potassium.
(3) One of the most important contributions to your health from Mushrooms is the help given to the body's Immune System. They attack killer cells that often is the start of Cancer and tumors. It has also been reported the benefits obtained for Alzheimer's. It is a terrific way to boost your immune system which in turn fights off diseases and viral infections.
(4) The common mushroom contains glutamate which is a known flavour enhancer, this of course makes it very tasty for eating. They also help to give your stomach the feeling of fullness, this helps you to control your appetite and therefore is an aid to weight reduction, for health improvement.
(5) The mushroom is a food that is neither a plant or an animal, it is a fungus, this may indicate why it is a Super Nutrition, it can be thought of as a vitamin supplement, each serving of mushrooms provides a very healthy amount of the essential B group, vitamins riboflavin (B2), niacin (B3), pantothenic acid and biotin.
(6) A serving of mushrooms will also give you about one third of your riboflavin and biotin, and a quarter of your niacin and pantothenic acid needs for a day. They also provide a small amount of folate, the vitamin known to reduce the risk of spinal problems in babies during pregnancy
(7) There are thousands of different edible types of mushrooms, and even more that are poisonous, so unless you are an expert on mushrooms it is probably better to stick with the better known varieties, like the Common Mushroom, Maitake Mushroom and Shiitake Mushroom.
(8) Shiitake is one the most popular mushrooms in Japan and are also well known outside of Japan. They are available fresh or dried.
(9) Maitake mushroom is another very popular type of mushroom in Japan. They are also available outside Japan. They are sometimes referred to as the king of mushrooms. These three types of mushrooms are very safe to eat and you can rest assured that they are very healthy and good for you, a natural super nutrition for your immune system.
Article Source: http://EzineArticles.com/?expert=Alfred_Jones
A lucky chance find of a bunch of shaggymane mushrooms (coprinus comatus) got me started on a whole new adventure of gathering, identifying, and devouring wild forest mushrooms in the Pacific Northwest. The attraction is similar to deer hunting: it gets you out into nature and potentially nets you a prize, but you have fun whether you bring home anything edible or not. Mushrooms can't blow your feet off but some types are deadly poison, so be aware of the risk of eating anything you find.
Here are a few tips to get you started:
* Try to keep your specimens separated and standing upright in your basket. Wax paper works great for this.
* A digital camera is your friend. Snap the little fellows in their habitat before you pick them. Sometimes habitat is a cue for later identification.
* Invest in a good field guide, preferably one that is localized for your area.
* A notebook or PDA is very useful for jotting down notes.
* If you know anyone who is experienced with mushrooms, go out with them as much as possible. There is nothing like experience in this game.
* If you can get samples of your mushroom at different stages, it can be very helpful in the identification.
* Dig up the entire base of your mushroom to make sure it does not have a cup shaped base.
* Familiarize yourself with the amanita family and its characteristics. One small bite of an amanita phalloides can drop a healthy adult. Never assume that it's not an amanita because they are not usually found in your area. Mushrooms spread. Note: It is mostly Asian immigrants who mistake A. phalloides for an edible straw mushroom species native to Asia.
* Do not rely only on pictures or colors for identifying mushrooms. Many species, both edible and deadly, manifest more color variation within the species than between species.
* Do spore prints.
* If you decide to eat a wild mushroom, eat a very small taste of it the first time. Do not share it with your friends or family. And if someone offers you a wild mushroom to eat, decline unless they are pros or unless you have actually seen it for yourself.
* If anyone challenges you about being on their turf, beat a hasty retreat. Some professional gatherers can get quite ugly if you interfere with their livelihood.
For more information see the lavishly illustrated mushrooming articles on Dork Chow
I am not selling anything.
Article Source: http://EzineArticles.com/?expert=Colleen_Kitchen
Here’s a great way to use up that leftover turkey.
2 (9-inch) unbaked pie shells
1 (10.75 oz.) can condensed golden mushroom soup
1 cup turkey, cooked and chopped
1 (10 oz.) can mixed vegetables, drained
1/3 cup milk
Directions
Preheat oven to 400 degrees. Place one pie crust in an ungreased pie dish.
In a medium bowl, mix the mushroom soup and milk. Stir in the turkey and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust; seal the crust edges by crimping with a wet fork.
Bake for 45 minutes, or until the crust is golden brown.
=> Meat Pie Recipe: Five Star Pork Pie Recipe
This is a hearty meat pie recipe featuring ground pork, ground beef, mashed potatoes and spices.
2 (9-inch) unbaked pie shells
2 pounds lean ground pork
1 pound lean ground beef
1 1/2 cups mashed potatoes
Salt and pepper to taste
1 teaspoon ground nutmeg
1 egg white
Directions
Preheat oven to 375 degrees.
In a skillet, brown the ground beef and pork over medium high heat; cook until thoroughly brown. Drain on paper towels.
In a bowl, mix together the cooked meat, potatoes, salt, pepper and nutmeg.
Spoon the mixture into one of the pie shells. Cover with the second pie shell. Brush the top crust with egg white. Wrap aluminum foil around the edges to keep them from getting burnt.
Bake for 45 minutes. Remove the foil for the final 15 minutes of baking to brown edges.
=> Fish Pie Recipe: Swimmingly Good Salmon Fish Pie
A nice alternative to other meat pies, this fish pie recipe features salmon, rice, mushroom soup and cheddar cheese.
2 (9-inch) unbaked pie crusts
2/3 cup white rice
1 1/3 cups water
2 onions, thinly sliced
1 tablespoon butter
1 (10.75 oz.) can condensed cream of mushroom soup
2 (6 oz.) cans red or pink salmon, drained and mashed
2/3 cup cheddar cheese, shredded
Directions
Preheat oven to 450 degrees.
In a medium saucepan, cook the rice in the water.
Line a pie plate with the pastry and set aside.
In a large saucepan, sauté the onions and mushrooms in the butter over medium heat.
In a bowl, combine the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Layer the mashed salmon over the rice mixture.
Layer the sautéed mushroom and onion mixture. Layer with remaining rice mixture. Sprinkle the grated cheese on top. Place the remaining pie crust on top and seal the edges. Pierce the top with a fork to vent.
Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for another 30 to 35 minutes.
Mmmm . . . where can you find that yummy recipe?
Milkshakes, Smoothies, Brownies, Chili, Casseroles and more!
http://www.best-free-cooking-recipes.com
Article Source: http://EzineArticles.com/?expert=Brandy_Summers
New research, the first study linking high dietary amounts of mushrooms and green teas to breast cancer risk, finds that women who had plenty of these foods as part of their diets seem to have a lower risk of developing this type of cancer. This study seems to add to weight to the others that show green tea side effects can be beneficial.
The mushrooms could be fresh or dried; though the tea is not the same type we commonly drink in the West.It's well known that breast cancer rates in China are 4 to 5 times lower than those in developed countries.
The traditional Chinese diet does include large quantities of both mushrooms and green tea and may be one of the reasons behind China's lower breast cancer incidence, this according to lead study author Dr. Min Zhang of the University of Western Australia in Perth. Sadly, even China's lowered rate of breast cancer has been climbing over the past few decades in more affluent areas of the country.
The latest research involved just over 2,000 Chinese women - half were breast cancer patients aged 20-87, the other half were age matched healthy control subjects who'd been recruited from clinics in the southeastern Chinese city of Hangzhou between July 2004 and September 2005.
Besides having a confirmation of the subject's physical status, the women were interviewed face-to-face about the frequency and quantity of mushrooms and tea consumption in their diet, other usual eating habits and lifestyle factors were also collected using a validated, reliable questionnaire.
While the study doesn't prove cause and effect, it does present some interesting results.
Overall, the team found that women who ate 10 grams (about one button mushroom) or more of fresh mushrooms a day were about two thirds less likely to develop breast cancer than those subjects who didn't eat mushrooms.Women who ate 4 grams or more of dried mushrooms per day had half the cancer risk.
Green tea drinkers consumed beverages that included 1.05 g or more dried green tea leaves per day.A mushroom eater who also drank green tea had an 82% to 89% reduced risk of getting breast cancer when compared to women who didn't drink green tea or eat mushrooms.
In addition to lowering breast cancer risk, green tea and mushrooms also reduced the malignancy of any cancer that did form, the team found. "The risk of breast cancer significantly declined with the highest intake of dietary mushrooms," says Zhang. The good news is that either fresh or dried mushrooms are equally effective.
The team also accounted for risk factors for breast cancer like weight, education level and the amount of exercise they did even if they smoked or not.
While it's too early to assume these foods will protect against cancer, it is a possibility. Lab work has shown that mushroom extracts have anti tumor properties and may even stimulate our immune systems' cancer defenses.
Green tea is known to be loaded with antioxidant compounds called polyphenols that have shown themselves helpful in fighting breast tumors in animal studies. So, if you're concerned about cancer it may prove worthwhile adding these two food items to your diet. So, as well as enjoying the refreshing taste of green tea, you also get the green tea side effects of potentially reducing your cancer risk.
Next just head on over to the Daily Health Bulletin for more information on green tea side effects and benefits, plus get 5 free fantastic health reports.
Article Source: http://EzineArticles.com/?expert=Kirsten_Whittaker
Mother Nature has given eggs their own sturdy packaging. This packaging is safe if the eggs have been stored, transported, and displayed properly. But egg shells are porous and bacteria and viruses may penetrate them. That is why safe buying and storage practices are important.
According to the American Egg Board, raw egg shells may contain salmonella bacteria. Your kitchen is also a source of bacteria, the board notes, and you should clean all surfaces thoroughly to avoid cross-contamination. You should also clean your refrigerator periodically.
The British Columbia Center for Disease Control says bacteria will grow in room-temperature yolks. In fact, 16,000 organisms per gram can grow in a yolk within 24 hours. Pasteurizing eggs reduces the chances of bacteria growth, according to the board, and pasteurized products "are a safer alternative to shell eggs provided they are kept refrigerated."
Use your shopping smarts when buying eggs. Open the carton and look for cracked eggs. Also check the expiration date. Refrigerate the eggs the minute you get home. To make sure I'm using fresh eggs, I write the purchase date on the carton. I store my eggs in the original carton at the back of the refrigerator, where it is coldest, and not inside the door.
Egg shells may have bacteria on them, so wash your hands before and after handling eggs. Throw the carton away if any raw egg drips on it. I always have fresh eggs and a carton of egg substitute on hand. Though manufacturers claim these products are inter-changeable, I have not found this to be the case. When I made a meatloaf with egg substitute only, there was a pool of liquid around the loaf when I took it out of the oven.
The egg white in egg substitute also makes quiche and fritatta rise extra high, only to fall later. My solution is to combine fresh eggs and egg substitute, as with this recipe for Italian Spinach and Mushroom Squares with Parmesan Cheese. You may serve this recipe as a first course or an appetizer.
Ingredients
2 10-ounce packages frozen chopped spinach
3 tablespoons butter
1 small onion, finely chopped
1/4 pound sliced mushrooms
2 large eggs
1/2 cup egg substitute
1/4 cup Italian bread crumbs
1 can mushroom soup
1/2 cup grated Parmesan cheese
1/4 teaspoon dried basil
1/4 teaspoon salt
extra Parmesan
Thaw spinach and drain well. Put butter in a small skillet. Saute onions and mushrooms. Whisk eggs, egg substitute, Italian bread crumbs, and mushroom soup together. Add basil, salt, onions, mushrooms, and Parmesan cheese. Turn into a greased 9-inch square pan. Sprinkle extra Parmesan over top. Bake at 325 degrees for 35 minutes or until set. Serve warm. Cut into bite-size squares if serving as an appetizer. If serving as a first course, cut into large squares. Makes 9 appetizer servings.
Copyright 2009 by Harriet Hodgson
http://www.harriethodgson.com
Harriet Hodgson has been an independent journalist for 30 years. She is a member of the American Society of Journalists and Authors, the Association of Health Care Journalists, and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from Amazon.
Centering Corporation in Omaha, Nebraska has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life." The company has also published a companion resource, the "Writing to Recover Journal," which contains 100 writing prompts. Please visit Harriet's Website and learn more about this busy author and grandmother.
Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson
