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Why Mushrooms?

Umami is the fifth basic taste after sweet, salty, bitter and sour. Derived from the Japanese word umai, meaning “delicious,” umami (pronounced oo-ma-mee) is preceived as a savory, brothy, rich or meaty sensation.

Umami indicates a high level of glutamate, an amino acid and building block of protein. For chefs it’s a deep, complete mix balancing savory and full-bodied flavors with distinctive aromas and taste. 

Mushrooms, tomatoes, Parmesan cheese and green tea are rich in umami, and to health lovers, cooking with mushrooms requires less salt for flavor. 

β-Glucans are widely distributed in nature, especially in algae, fungi and yeast. They serve a variety of biological functions and have been utilised in traditional Chinese medicine for centuries. 
Beta-glucans are insoluble and cannot be broken down by enzymes and pass undigested through our intestine where they support the growth of beneficial bacteria in the digestive tract.

Mushrooms are known for their immune-boosting and anti-tumour properties. Polysaccharides, chiefly beta-glucans, may be responsible for immune-enhancing effects*.
The main type of betaglucan in mushrooms is beta-d-glucan, which is specific to fungi and yeast. Oats contain beta-glucans with a different structure, but the research is based on  mushroom beta-glucans.

*https://www.ncbi.nlm.nih.gov/pubmed/29199562
*Handayani, Dian. (2010). Shiitake mushroom beta-glucan but not oat beta glucan prevents body weight gain in rats fed a high fat diet

Oyster mushrooms, used in our UMAMIS CRUNCHY SNACKS, and Shiitake mushrooms, in our CUISINE BAGS, have been studied for their potential health benefits in respect of immune system stimulation, lower blood cholesterol, anticarcinogenic activity and metabolism of fats in the human body.**

**https://www.huffpost.com/entry/oyster-mushroom_b_2522084
**https://www.ncbi.nlm.nih.gov/pubmed/29199562
**https://www.ncbi.nlm.nih.gov/pubmed/19906249


 

Conventional nutrients in shiitake mushrooms cause noticible antioxidant effects. Shiitake mushrooms contain copper, zinc, and selenium in sufficient quantities to qualify as antioxidents with all of the associated benefits.***  

Some exotic mushrooms also contain phenolic antioxidants like ferulic and capolic acid, and terpene-related antioxidants like carvacrol, all of which, together with beta-glucans, may affect the body beneficially. 

***Falandysz J. Selenium in edible mushrooms. J Environ Sci Health C Environ Carcinog Ecotoxicol Rev. 2008 Jul-Sep;26(3):256-99. 2008.
***Ramberg JE, Nelson ED, Sinnott RA. Immunomodulatory dietary polysaccharides: a systematic review of the literature. Nutrition Journal 2010, 9:54 (18 November 2010): 1-22. 2010.

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The Mushroom Benefit
Address

Soho Center,
5 Maffi Street,
Netanya 4250489, Israel

Contact

Email: info@themushroombenefit.com
Phone: +1 (929) 214-1794