In article ,
Omelet wrote:
In article
,
Billy wrote:
I also have a dead mimosa tree out front and am considering leaving the
dead trunk in place and just removing the top, then "seeding" it with
some kind of mushroom mycelia. Shitake would be my preference, but
that's supposed to do best in Oak and I don't have any dead oak trees.
I may just do Pearl Oyster since that's supposed to be one of the
easiest to grow. I've managed to get it to fruit once in an unbleached
toilet paper roll after innoculating the middle of the roll with some
finely chopped stems. :-)
I should probably e-mail
fungi perfecti ---
http://www.fungi.com/ I didn't know about them,
thanks.
They are an awesome company. I've read some of Stammet's books.
for advice. Turkey Tail mushroom
is supposed to have anti-viral and anti-cancer properties made into a
tea.
I thought you were a Kombucha fan. Still looking? What is your take on
the effectiveness of Kombucha?
--
Billy
Dad is the Kombucha grower and fan. They are not really a true
"mushroom". IMHO the brew just provides a lot of vitamins and minerals.
Sort of a tonic. I'm not convinced it's a panacea, but ymmv. Many
people swear by it as it gives them energy. I think it's the B-vitamins
it contains. :-)
I'd rather take pills...
Ps, altho' that does not stop me from researching nutritional values of
specific foods. It was one of the reasons I got interested in mushrooms.
Low in fat and calories, high in fiber and dense in nutrients. I was
specifically looking for a vitamin D source last week that did not
involve fish oil. Turns out that dried Shitakes are a VERY rich source
and I normally have them in the pantry anyway, so I powdered up a bunch
of caps again and have increased it's use as a food additive. It adds a
nice flavor to poultry, soups, etc. They are NOT high in Vitamin A like
many fish oils are which is a plus. It's easy to overdose on A which
will kill your liver big time.
This from the FungiPerfecti website:
Nutritional Value of Mushrooms
"Many myths have been spread about mushrooms. One of the most inaccurate
is that mushrooms have no nutritional value. To properly consider them
for their nutritional benefits, they must be viewed from a dried weight
perspective. And mushrooms give you maximum nutritional benefit only
upon cooking. Mushrooms are relatively high in protein, averaging about
20% of their dried mass. Further they contribute a wide range of
essential amino acids. Low in fat (between .3 and 2%) and high in fiber,
mushrooms also provide several groups of vitamins, particularly
thiamine, riboflavin, niacin, biotin, ascorbic acid and Vitamin D. For
more information on the nutritional properties of mushrooms, Paul
Stamets, founder of Fungi Perfecti, published an extensive study of 24
major nutrients in 16 mushroom species and varieties. See: Stamets, P.,
2005. łNotes on Nutritional Properties of Culinary-Medicinal Mushrooms˛,
International Journal of Medicinal Mushrooms, vol. 7: 103110."
--
Peace! Om
"Human nature seems to be to control other people
until they put their foot down." -- Stephan Rothstein