Shiitake mushroom

Delicious and nutritious, shiitake mushrooms have long been prized in the east for their ability to combat infection and protect against heart disease, being recently discovered by the west.
Shiitake mushrooms are an excellent source of immune-boosting minerals and vitamins, essential amino-acids and enzymes.
It's very beneficial against health problems, such as atherosclerosis and cancer.
Its ability to stimulate resistance to disease and enhance the immune response is thought to be owing to the fact that the fungus causes the release of interferon and, at the same time, increases the number of macrophages in the blood, enhances phatocytosis, and increases the activity and number of blood lymphocytes. (Lymphocytes and macrophages are two of the most important blood cell types involved in immunity). This combination of actions means that shiitake strengthens the body's first line of defence against infection, by encouraging blood cells to destroy harmful organisms and share information about them with the rest of the immune system, and to clear up cellular debris and waste.
In particular, eating shiitake increases resistance to viral infection.
The polysaccharide compound lentinan contained in shiitake has a lowering effect on blood pressure and blood cholesterol, and is beneficial to the whole cardiovascular system, making shiitake a useful remedy in the prevention and treatment of heart disease.
It has also a strong tendency to inhibit the growth of tumor cells, and to prevent the spread of metastases (secondaries). However, rather than attacking tumours directly, it works by stimulating the immune system, and boosting the body's own ability to deactivate and eliminate malignant cells.
Shiitake mushrooms are more expensive than the common white field mushrooms, but also very filling, so you need fewer of them in meals. Fresh or pickled shiitake are prepared and eaten in the same way as white mushrooms. However, dried mushrooms should be rinsed and then soaked for half an hour before use. The stems are hard and should be removed before cooking.