Updated: Jun 23, 2020
I have coached these last weeks lots of people with gut problems, metabolic syndromes, parasite infections and chronic pain. It is baffling to see how poor people's nutrition can be and how little amount of fiber our modern society has been consuming. We know that our food is medicine but even some health professionals are incredibly poor informed how powerful some natural food can be in whole picture of our health.
Today I would like to talk briefly about a simple way of treating parasites, and even preventing virus and cancer development. The food is mushrooms.
Mushrooms are rich in Beta-glucan which is chains of glucose that occur in the plants and fungus. it is an insoluble fiber and highly beneficial for the immune system.
How is that good against parasites, virus and cancer
The wall of parasite cysts and fungi is partly made up of glucan. So this substance inhibits the adhesion of intestinal parasites, bacteria, viruses and cancer cells.
In Sao Paulo (Brazil), It was researched in people who regularly ate local mushrooms a low occurrence of cancer cases which lead the researcher to go deep and study the substances in mushroom. Experiments showed that the mushroom contains highly active anti-cancer substances. Since that time, worldwide research has been done on medicinal mushrooms and a number of extracts have been marketed as medicine.
The mushroom extract that was prepared under the name Krestin (PSK = Polysaccharide Krestin) in 1965 included 30% of the market in tumor-inhibiting products in Japan thirty years later.
In isolated form it can be injected in cancer and HIV patients. By the way, the ordinary mushroom is not a medicinal mushroom.
Introduce a routine to eat two to three times per week mushroom. There are lots of ways to prepare and eat them. But here you get two free recipes and the only think I ask you back is to invite me for a dinner. LOL
1) Grilled King Trumpet Mushrooms with Almond Dip
1½ cups whole blanched almonds
1 tablespoon fresh lemon juice
4 tablespoons olive oil, divided
1 tablespoon plus 2 teaspoons Banyuls vinegar or sherry vinegar, divided
1 pound king trumpet mushrooms, stems trimmed, halved lengthwise
Freshly ground black pepper
Preheat oven to 350°. Set 6 almonds aside for serving. Toast remaining nuts on a rimmed baking sheet, tossing occasionally, until golden, 8–10 minutes. Let cool.
Transfer almonds to a blender and blend until almonds are finely ground. Add lemon juice, 2 Tbsp. oil, 1 Tbsp. vinegar, and ½ cup water. Blend, adding more water by the tablespoonful if needed to help blend, until dip is fairly smooth (you’ll have a few small pieces of almond throughout). Season generously with salt.
Prepare a grill for medium-high heat. Toss mushrooms and remaining 2 Tbsp. oil in a large bowl; season with salt and pepper. Grill mushrooms, turning occasionally until tender and lightly charred, about 5 minutes. Return mushrooms to bowl and toss with remaining 2 tsp. vinegar.
Serve mushrooms with almond dip with reserved almonds finely grated over.
2) Green Beans with Mushroom XO Sauce
2 pounds green beans, divided
5 tablespoons mushroom soy sauce or 3 tablespoons regular soy sauce
2 tablespoons black (Chinkiang) vinegar
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
2 tablespoons vegetable oil, divided
4 ounces king trumpet or maitake mushrooms, caps sliced, stalks coarsely chopped
4 ounces shiitake mushrooms, sliced
¼ cup brandy
1 shallot, very thinly sliced
1 Fresno chile, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons small dried shrimp or a splash of fish sauce
4 scallions, green parts only, thinly sliced on a diagonal, divided
1 tablespoon chili oil
Black (Chinkiang) vinegar is an aged vinegar made from glutinous rice and malt. It can be found at Asian markets.
Working in batches, cook three-quarters of green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes per batch. Transfer to a bowl of ice water; let cool. Drain and pat dry; trim stem ends.
Combine mushroom soy sauce, black vinegar, rice vinegar, and sugar in a small bowl, stirring to dissolve sugar. Set mushroom XO sauce aside.
Trim stem ends of remaining uncooked green beans. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook beans, tossing occasionally, until blistered in spots and crisp-tender, about 5 minutes. Transfer to a plate.
Add remaining 1 Tbsp. oil to same skillet and cook king trumpet and shiitake mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Remove skillet from heat and carefully add brandy away from heat source. Return skillet to heat and tilt to ignite brandy. Once flames have subsided, add shallot, chile, garlic, dried shrimp, half of scallions, and reserved XO sauce. Cook, tossing occasionally, just until aromatics have softened, about 3 minutes (there should still be some liquid in the pan). Add chili oil and all of the green beans and toss well to combine. Serve topped with remaining scallions.