And “biased” is probably an understatement. I friggin’ LOVE Maitake mushrooms.
First of all, the are delicious. I live in Japan, so I can buy a bunch of fresh Maitake at the local grocery store for about $1 or $2. Ask your local grocer to stock them.
Here are a few cooking ideas:
- Put them in miso soup
- Stir fry them with other veggies.
- Chop em’ up and stuff them into gyoza.
- Add them to your stew or soup. (the maitake beta glucans are hot water soluable, so the soup will be a real immune booster)
- Mix them into your hamburger mix.
- Steam them and eat them straight
An important thing to keep in mind is, you should heat or cook them some way. The heat helps to break the mushroom cell walls (made of a hard substance called chitin). Once the cell walls are ruptured by heat, you will be better to digest and absorb all the goodness inside.
A point about digestion. Maitake (Grifola frondosa) contain a lot of dietary fiber. So you don’t actually digest all of it 100%. And as you probably know, dietary fiber is great to clean the pipes.
Another component of Maitake that is not digested is the immune modulating “1-6-, 1-3 beta glucans”.
These are the components that have recieved international scientific research from Japan to America. And continue to be used in human clinical trials in America by large research centers.
Phase 1 and 2 clinical trials have already been published. And now phase 3 clinical trials are underway. That is great news for all of us who want to know the correct dose to take for the best support. And to prove the physical and cellular effects of this patented extract on the human body.
I could blab on and on about Maitake Mushroom.
But it’s probably better if you just go HERE and learn more about authentic patented Maitake extracts.