I have written a lot on foot fungus, but that’s not the subject of this article. I wanted to go back with you on some types of mushroom. What’s out there and really – what is it? Like do I really need to buy these unappetising-looking gray things there’s no way my kids are going to eat? Let’s find out – and maybe we will be able to connect this article with my foot fungus serie. Mmm.. appetising, isn’t it?
Maïtake, reishi, shiitake, cordyceps
First of all, their richness in beta-glucans improves immunity. But, good to know, if we consume them as such, there are few beta-glucans. It is therefore suggested to take them in the form of capsules during the meal.
Second of all, lentinan-rich shiitake extracts have been shown to reduce intestinal permeability in animals, including by stimulating the production of short-chain fatty acids. We wrote about the topic of gut permeability recently in the blog.
Third of all, cordyceps is also traditionally used in Chinese medicine to fight viral infections (like hepatitis, or corona?). Also, it seems to strengthen the immunity present in the intestinal mucus, in particular thanks to its prebiotic activity. Think of it as the biceps of your immune system.
Finally, reishi is a mushroom used for more than 2000 years in China. More than 300 bioactive compounds have been identified, in particular triterpenes in addition to the polysaccharides mentioned. They are involved in the prevention of certain cancers, neurodegeneration and in strengthening immunity, in particular against viruses (including HIV) and in stimulating the activity of macrophages.
Example of products:
RSM (Nutrixeal) or Reishi or Shiitake or Maitake or Cordyceps (Sunday Natural) extracts.
Contraindication of the Mushroom
Here is a question taken from the Questions and Answers database available on our student center (only for students, sorry!):
“In the course 445, Orthomolecular Approaches, it is mentioned that in case of vaginal candidiasis, it is recommended to stop fermented foods and nuts and mushrooms. It seemed to me that fermented foods (yogurt, in brine …) and drinks (kefir…) and the mushrooms were on the contrary very good for health and immunity. ”
And our tutor Laure to answer:
“First of all, in case of candidiasis, the consumption of lacto-fermented products can lead to fairly significant intestinal digestive disorders. This is why they must be re-introduced at a distance and gradually if done early enough relying on intestinal tolerance. In this case, I am talking more about intestinal candidiasis. This is also valid in the case of vaginal candidiasis because the intestinal flora is often also disturbed. It is more appropriate to re-seed with probiotics directly in the form of supplements like capsules for example which will be better tolerated.
Regarding candidiasis in general (intestinal, vaginal, oral, etc.), it is especially yeast-based products like kombucha that are contraindicated. Indeed, in case of candidiasis, you have an imbalance of the flora towards the yeasts (and not towards the bacteria, although the bacterial microbiota is also disturbed).
Regarding mushrooms, they are generally not recommended because of belonging to the same large family but it is more controversial. Many naturopaths apply it as a precaution.
My opinion: in case of active candidiasis, we avoid all these foods. We rather treat candidiasis and we reform the diet (removal of sugars, diet and alkalizing water etc.) with supplementation with probiotics. In the detour, we maintain the good health of the intestine and the flora in general with lacto-fermented foods. ”
For a list of sources regarding the data in this article, see the article on the Health and Nutrition website.
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