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Maitake is considered an adaptogen, which means that it helps the body adapt to stress and
normalizes bodily functions. Its healing properties are thought to be related to its high
content of a polysaccharide called beta-1,6-glucan, which is considered very powerful. In
laboratory studies, this substance has been shown to prevent carcinogenesis, inhibit the
growth of cancerous tumors, kill HIV, and enhance the activity of key immune cells known as
T-helper cells or CD4 cells. Maitake may also be useful for diabetes, chronic fatigue
syndrome, chronic hepatitis, obesity, and high blood pressure.
Research suggests that maitake is better absorbed than other mushrooms, such as shiitake, and
it is almost as effective when taken orally as it is when taken intravenously. Maitake can
be eaten in food or taken intravenously. Maitake can be eaten in food or taken as a supplement.
Buy organically grown dried mushrooms (to use them in cooking, soak them in water or broth
for half an hour), or purchase maitake in capsule extract, or tea forn. Some of the capsule
supplements contain a small amount of vitamin C, which enhances the effectiveness of the active
ingredient in maitake by aiding in its absorption.
Shiitake and reishi are Japanese mushrooms with a delicate texture, strong stems, and well-defined
undersides. They are attractive and have impressive health-promoting properties.
Today, both shiitake and reishi mushrooms are used to treat a variety of disorders and to promote
vitality. They are used to provent high blood pressure and heart disease, to control and lower
cholesterol, to build resistance to disease, and to treat fatigue and viral infections. They
are also known to have anti-tumor properties valuable in treating cancer.
The mushrooms are available fresh or dried for use in foods (soak dried mushrooms in warm
water or broth for 30 minutes before using), as well as in supplements in capsule, pill, and
extract form.
Maitake (Grifola frondosa) is a mushroom that has a long history of use in traditional
Chinese and Japanese herbology and cooking. It grows wild in Japan, as well as in some wooded
areas in eastern North America. Because maitake is difficult to cultivate, however, only
relatively recently have the mushrooms become widely available.
Shiitake (Lentinus erodes) contain a polysaccharide, lentinan, that
strengthens the immune system by increasing T cell formation. Shiitake mushrooms contain eighteen
amino acids, seven of which are essential amino acids. They are rich in B vitamins, especially
vitamins B1 (thiamine), B2 (riboflavin), and B3 (niacin). When sun-dried, they contain high amounts of vitamin D. Their effectiveness
in treating cancer has been reported in a joint study by the Medical Department of Koibe University
and Nippon Kinoko Institute in Japan. These mushrooms are considered a delicacy and are entirely
edible.
Reishi (Ganoderma lucidum) have been popular for at least 2,000
years in the Far East. They were rated number one on ancient Chinese lists of superior
medicines, and were believed to give eternal youth and longevity.
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