any downside to having cooked shiitake mushrooms frequently?
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apparently not , they dont contain agaritine
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I don’t know of any specific downsides to having shiitakes regularly, but it likely depends on individual tolerance. Anecdotally, shiitakes were a staple of mine, used mainly as a copper supplement, when most of my diet was raw dairy from cow’s milk, less so when it was from goat’s milk because the latter is abundant in copper. Each week, I made a large batch of mushroom broth with the inclusion of herbs and salt, and had at least one warm mugful daily. To this day, no food heats me up more. I used to sweat after having it, which was a feat for someone so hypo I didn’t even sweat while climbing mountains for 8+ hours in the height of summer.
Ray once said:
“The water from boiled mushrooms contains much of the valuable stuff, apparently in about the same ratio as in the solid part, so it’s important to consume it, too.”
I have stood on a mountain of no’s for one yes. ~ B. Smith
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@sunsunsun proven to be one of the best mushroom 5ar inhibitors
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Do they taste good?
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@Jennifer Good info. I made cream of mushroom soup for my dad and I, where the recipe called for the retaining of the liquid after cooking the mushrooms and not letting it evaporate off. Good to know there's good stuff in there.
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Nice, @Mossy.
Yes, there’s lots of good stuff in the broth. As part of my overcoming PTSD, I’ve been following an indigenous approach inspired by the work of a First Nations’ psychotherapist who combines neuroscience with ancestral healing practices such as reconnecting with our environment so I’ve been doing a local food challenge and currently keep a 2 L ball jar of fresh broth made from local mushrooms in the fridge to use as the base in my soups and stews which, along with copper, provides an abundance of selenium, folate, b vitamins etc. Mushrooms really are a nutritional powerhouse. Ray even dedicated a newsletter to them.I have stood on a mountain of no’s for one yes. ~ B. Smith
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@Milk-Destroyer, I like the taste of them. Compared to button mushrooms, they have a deeper, more complex umami flavor with hints of smokiness.
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@Jennifer thanks, that's why I would like them, for copper
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@Milk-Destroyer yeah
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@Jennifer Great idea to use the broth in other recipes. I didn't think of that. Now that I'm a temporary Suzy Homemaker, I'll take note of that. You must have quite a bit of mushrooms that need to be used with all that broth. I had been using the classic chicken stock, which may be anti-Peat, to some degree; though, discarding the chicken fat may be getting rid of the all the harm (PUFA) and retaining the good. Just a guess.
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@Mossy, I only buy mushrooms to make the broth, roughly 2 lb. I also use chicken stock, mainly in place of water when making my dad’s rice. I don’t know how Peaty it is, but using broth in much of my cooking is a habit I picked up while following RBTI. Mineral density/Brix was a focus of Carey Reams so much so that he advised cooking with a lid to prevent mineral loss. Along with the added nutrients, I find it makes food extra flavorful, which helps with feeding as picky an eater as my dad. I even add extra flavor to veggies by cooking up woodland bacon in the oven and then using the same pan with the leftover grease to roast veggies afterward.
