Lentinula Edodes is a mushroom native to East Asia, which is now cultivated worldwide for culinary and medicinal purposes. This mushroom is usually referred to as Shiitake, which is its Japanese common name, based upon the “Shii” tree that the mushroom grows on.

Shiitake has been cultivated for over 1000 years. During the Ming Dynasty (A.D. 1368-1644) Chinese physician Wu Jue wrote that the mushroom could be used medicinally as a remedy for upper respiratory tract infections, poor circulation, liver pathologies, exhaustion, premature aging, and as a Qi (life force) tonic.

Shiitake has a nutty and earthy taste, making it a common delicacy of the culinary world. Many chefs prefer to use sun-dried Shiitake since the drying process seems to enhance the flavour. Interestingly, the effect of UV light on the mushroom converts ergosterol into vitamin D, making the sun-dried variety a dietary source of this vitamin. Shiitake is often sautéed in Chinese cuisine, used to flavour soup in Japanese cuisine, and steamed, simmered, or fried in Thai cuisine.

From a naturopathic perspective, Shiitake is a fascinating mushroom due to its application in health care, easy incorporation into the diet, and excellent safety profile. Current research is discovering that extracts of this mushroom have immune system regulating properties, along with antibacterial, antiviral, and blood clot inhibiting properties. A study published by the Journal of Microbiology and Biotechnology in 2009 reported that polysaccharide extracts of Shiitake were shown to stimulate the function and activation of macrophages. Macrophages are white blood cells involved in the body’s initial response to infection (destroying pathogens and sending out chemical signals to the immune system to mount an attack on invading organisms).

In 2006, the Biological Pharmacology Bulletin published a study that examined the efficacy of a hot water extract of Shiitake on protecting hepatocytes (liver cells) from the toxic agent D-galactosamine. The result was that 0.5 mg/ml of the Shiitake extract completely suppressed the cytotoxic (liver cell death inducing) effects of D-galactosamine. The study continued to examine the effect of injecting the Shiitake extract into rats treated with D-galactosamine. The result was less leakage of AST and ALT (both chemical blood markers of liver cell injury).

Lentinan, a common extraction of Shiitake used for medicinal purposes, was researched with regard to its immune regulatory applications in individuals living with HIV. In 1998, the Journal of Medicine (AIDS Activities Division, San Francisco General Hospital) conducted a double-blind placebo control trial on 98 patients with HIV. Patients were administered either 2, 5, or 10 mg of Lentinan or placebo via intravenous (I.V.) once a week for eight weeks. Side effects of the I.V. administered Lentinan were generally mild when administered over a 30-minute period. The patients in the study receiving Lentinan demonstrated a trend toward increases in CD4 cells (the white blood cells targeted for destruction by HIV), and in some patients, increased neutrophil  (the primary white blood cell involved in the response to infection) activity.

Like all things we ingest, there is potential for allergic reaction to Shiitake. Be careful and observant when ingesting crude Shiitake or Shiitake extract for the first time. Shiitake is easy and inexpensive to grow at home and makes for a healthy and flavourful addition to one’s culinary palate.

SHIITAKE RECIPES

Shiitake mushrooms can be substituted for white or brown mushrooms. As a snack, try a simple Shiitake sauté with garlic, olive oil, soy sauce, and a bit of butter or olive oil, sea salt, and pepper.

It is easy to make traditional Shiitake dashi (Japanese mushroom soup stalk). Just add 18-20 dried Shiitake mushrooms and a strip of kombu (kelp) to 8 cups of water. Let the mixture sit until the water darkens and the mushrooms become completely soft. Now you can use the rehydrated Shiitake’s for other dishes and the stalk can be used for anything from soup stalk to risotto stalk.

To purchase a Shiitake mushroom log in Toronto, check out www.youngurbanfarmers.com.

Pomegranate ~ Let Your Fruit Be Your Medicine

by Shawn Meirovici, N.D.

There are few fruits more enticing than the jewel-like arils (seed casings) of pomegranate. Adding to the allure of pomegranate are its incredibly versatile culinary applications and its amazingly powerful medicinal properties.

The fruit we know as Pomegranate comes from the deciduous shrub Punica Granatrum. The Pomegranate is native to Iran, the Himalayas and northern India. An ancient fruit mentioned as early as Iron-Age Greek mythology, pomegranate is now cultivated in many warm and dry climates around the world. In the northern hemisphere, the fruit is typically in season from September to February.

There are many culinary uses for pomegranate. The sweet and sour juice has long been a popular drink in Persian and Indian cuisine and has recently become familiar to consumers in Canada and the U.S. The cocktail mixer, Grenadine, is a syrup made from sweetened and thickened pomegranate juice.

Pomegranate can also be used to create delicious sauces. For instance, in the traditional Iranian recipe, Fesenjan, a thick sauce is made from pomegranate juice and ground walnuts. Pomegranate arils are also great to eat on their own. After opening up the pomegranate, try separating the arils from the pulp in a bowl of water. The pulp will float while the arils sink to the bottom of the bowl.

Pomegranate is an important traditional remedy in many ancient systems of medicine. In Ayurvedic medicine, the rind of the fruit is used against diarrhea, dysentery and intestinal parasites. It is now known that the rind contains ellagitannins that are anti-parasitic, anti-inflammatory and astringent (helping to stop diarrhea). The medicinal applications of pomegranate, known to ancient medical systems for centuries, are now being validated through empirical evidence gleaned from scientific investigation.

In the past two years, a number of studies have surfaced which describe the therapeutic use of pomegranate in areas such as: cancer therapy, cosmetics, rheumatology and cardiology. The following is some of the most recent research on pomegranate’s application in these medical topics.

In 2009, the journal Nutrition and Cancer published a review on cancer chemoprevention by pomegranate. In the review, the authors outline research showing that pomegranate polyphenol extracts selectively inhibit the growth of breast, colon and lung cancer cells in culture. The review also demonstrated that in pre-clinical animal studies, oral consumption of pomegranate extract inhibited the growth of lung, skin, colon and prostate tumors. As far as human trials go, an initial phase 2 clinical trial of pomegranate juice consumption in patients with prostate cancer reported significant prolongation of prostate specific antigen (PSA) doubling time. This means that the pathological growth and disruption of normal functioning prostate tissue was likely decreased. PSA doubling time can be a useful tool in the screening and monitoring of prostate pathology in men, but has to be interpreted in the correct context by a trained health care professional. An excellent article was recently published on the topic of PSA in the November 2010 issue of Naturopathic Doctors News and Review (NDNR).

Research also suggests that pomegranate has potential application in the field of natural cosmetics. A study in the International Journal of Dermatology demonstrated that a polyphenol extract of the rind, fruit, and seed of pomegranate protected skin cells against UV-B radiation induced skin damage and increased the synthesis of collagen. Collagen is a connective tissue closely related to cartilage – the shock absorbing cushion found in joints. Interestingly, a recent study in the journal of Arthritis Research and Therapy demonstrated that pomegranate extract has the ability to inhibit chemical messengers involved in the breakdown of cartilage, as well as decreasing inflammation often seen in osteoarthritic joints.

Since ancient times, Pomegranate has been known as a tonic for the cardiovascular system. I often prescribe a glass of pomegranate juice per day as adjunctive treatment for high blood pressure. The rich red color of pomegranate juice suggests that it is high in polyphenol rich antioxidants. There is great concern in patients at risk for cardiovascular disease for the development of atherosclerotic plaques. Atherosclerotic plaques develop when lipoprotein (fat transporting protein) becomes oxidized by free radicals and are subsequently attacked by the immune system. The combination of oxidized lipoproteins and immune cells create pimple-like outgrowths in the artery wall, blocking blood flow. LDL-cholesterol is not bad in of itself, it is the action of free radical damage on LDL-cholesterol that makes for trouble. Antioxidant-like molecules produced by the body such as PON1 and PON2 protect against atherosclerotic development. A study in the England journal Biofactors demonstrated that the polyphenols in pomegranate juice increase the production of PON1 and PON2 therefore helping to decrease the risk of forming atherosclerotic plaques.

These studies suggest that molecules called polyphenols found in pomegranate juice, rind and seed have multiple benefits for health. It is our good luck that pomegranate arils and juice are delicious and can be easily incorporated into the diet. Unfortunately it is impossible to know exactly how rich the polyphenol content is in the pomegranate or pomegranate juice you buy. However, a good rule of thumb to ensure that you get a good dose of polyphenols is to pick fresh, brightly colored, organic if possible – pomegranates. When buying juice, make sure that it is 100% pure pomegranate juice. A great website on how to pick and prepare pomegranate is www.pomegranatefruit.org

Article Tags: vitality magazine, naturopathy, vitality, shiitake mushroom, pomegranate, recipe

About the Author

More Articles by Shawn Meirovici, ND

Shawn Meirovici, N.D., B.A. is a Naturopathic Doctor in Toronto. He publishes monthly articles about seasonal food, describing the latest research pertaining to its medicinal properties, on his website, ChefND. He also has a special interest in arthropathies, chronic pain management, weight loss, and natural cosmetic treatments. He is located at the Kulhay Wellness Clinic. Email: .(JavaScript must be enabled to view this email address), or call (416) 961-1900. For more information, visit www.kulhaywellness.net and www.chefnd.com

User Comments