In the West we tend to think that almost all health problems can be cured by the recently invented drugs of the modern pharmaceutical industry. However, in the East and in traditional societies everywhere, people have been successfully using natural remedies for thousands of years.
One of these remedies is the Ganoderma or Reishi Mushroom which is known as the “Mushroom of Immortality” by the Chinese and the Japanese, who have used it to treat a wide variety of diseases for the past 4000 years.
So what does this miracle mushroom do? It might be better to rephrase the question and ask “what doesn’t it do,” because in traditional Chinese literature it has been called a “panacea” or cure for all diseases
Typically in oriental medicine this mushroom has been used to treat insomnia, gastric ulcers, neurasthenia, arthritis, nephritis, asthma, bronchitis, hypertension and poisoning.
Since the late 1960s medical researchers have been studying the mushroom to find out how it helps the body and to see how it can be used to cure and prevent disease. They have found that the active ingredients in the Reishi mushroom are anti-oxidants and anti-inflammatory and have begun trials in which the mushroom has been used to treat: migraine, asthma, diabetes, hypertension, constipation, menstrual pain, kidney detoxification, gastric ulcers and immune system problems.
One of the most serious contemporary medical problems is cardio-vascular disease, which is caused, to a large degree, by a lifestyle that is low in exercise and high in fat. Once again, this ancient remedy may provide to be a boon for this serious health problem.
Researchers at the Nestle Research Center in Switzerland are impressed with the Ganoderma mushroom, calling it "a renowned medicinal species." In one of their studies, using hamsters and pigs, oxygenated lanosterol which was derived from the Ganoderma, reduced cholesterol by 9.8%These researchers concluded that Gandoderma Lucidium could have a great role to play in the treatment of cardiovascular disease in the years ahead and looked forward to “innovative new cholesterol lowering foods and medicines containing Gandoderma Lucidium.”
Similarly, researchers are also looking into the use of Ganoderma in the treatment of cancer, and have found it to be effective in regressing the growth of certain types of tumors.
If you want to start getting some of the benefits of the Ganoderma mushroom you don’t have to go to Japan or China or dig mushrooms in a forest, because several companies are already distributing foods and health supplements based on the Ganoderma mushroom. It is now possible to buy coffee and chocolate products that have been enriched with Ganoderma as well as capsules, toothpaste, soaps, lotions, and creams that include this miracle mushroom in their ingredients list.
Saturday, March 27, 2010
Raw Food Health-Achieve Good Health Through Raw Food Starting Today
Is raw food really good for your health? Many people want to know the answer to this question, as the raw food diet getting a lot of attention of the last several years.
Quite simply, the diet most people eat today does not lend itself to get long-term health. Many people eat a diet rich in meat and dairy products, and therefore don't achieve good health later in life.
The reason that raw food diet is so good for your health is that they contain enzymes, what your body needs to digest its’ food well. Quite simply, the only foods where enzymes are found is raw food because anytime you cook foods, the enzymes are cooked right out of it.
Only way to get enzymes is to eat your food raw and unooked; anytime you can cook food over a certain temperature, the enzymes are cooked out of it. This is why eating at a diet rich in raw food is so good for you.
Most raw food health advocates suggest you eat a diet with about 75% of your food being raw. Another great tip when eating raw food is to eat only raw food in the morning and at night. Quite simply, these times are the times that your body likes best to digest its food and cleanse its’ system.
When you put cooked food in your body, it has to spend that time trying to digest this food, and that’s why often times wake up more tired when you get up then when you went to bed; your body just spent the whole night digesting the cooked food, and had to work extremely hard to achieve this.
When you eat foods without enzymes the body has to manufacture its’ own digestive enzymes to aid in the digestion process because it’s not receiving it through it’s foods; when you get get it through your foods naturally, the body doesn’t have to work nearly as hard.
When you spend a lifetime eating cooked food, the pancreas wells up to at least twice its normal size. Hopefully these raw food health tips will help you get on the road to good health starting today. You are about to embark on an incredible adventure; good luck with your new raw food ways.
Quite simply, the diet most people eat today does not lend itself to get long-term health. Many people eat a diet rich in meat and dairy products, and therefore don't achieve good health later in life.
The reason that raw food diet is so good for your health is that they contain enzymes, what your body needs to digest its’ food well. Quite simply, the only foods where enzymes are found is raw food because anytime you cook foods, the enzymes are cooked right out of it.
Only way to get enzymes is to eat your food raw and unooked; anytime you can cook food over a certain temperature, the enzymes are cooked out of it. This is why eating at a diet rich in raw food is so good for you.
Most raw food health advocates suggest you eat a diet with about 75% of your food being raw. Another great tip when eating raw food is to eat only raw food in the morning and at night. Quite simply, these times are the times that your body likes best to digest its food and cleanse its’ system.
When you put cooked food in your body, it has to spend that time trying to digest this food, and that’s why often times wake up more tired when you get up then when you went to bed; your body just spent the whole night digesting the cooked food, and had to work extremely hard to achieve this.
When you eat foods without enzymes the body has to manufacture its’ own digestive enzymes to aid in the digestion process because it’s not receiving it through it’s foods; when you get get it through your foods naturally, the body doesn’t have to work nearly as hard.
When you spend a lifetime eating cooked food, the pancreas wells up to at least twice its normal size. Hopefully these raw food health tips will help you get on the road to good health starting today. You are about to embark on an incredible adventure; good luck with your new raw food ways.
Boost Your Health With Kombucha Mushroom
Kombucha is also known as Manchurain tea or mushroom. It is not an official member of the fungi family. Actually, it is a symbiotic culture of genus Saccharomyces yeast and xylinum bacteria. Kombucha dates back as far as two thousands years in East Asia. Originally, it was used for healing in Japan, China, and Korea. Kombucha use spread with the beginning of trade. Merchants took the kombucha plant to Russia and then to Eastern Europe. Although it is not technically a fungus, it contains many similar healing properties. Because of this, it is often recommended along with members of the mushroom family.
This herb is usually placed in a nutrient solution of distilled water, black tea, and sugar. The process of brewing kombucha was introduced in Russia and Ukraine at the end of the 1800s. However, it did not become popular until the early 1900s. The kombucha culture is known locally as chayniy grib and the drink itself is referred to as grib, tea kvass, or simply kvass. Then, it undergoes chemical changes which make it beneficial for human consumption. The chemical reactions that occur in this process are very complex. The kombucha feeds on sugar, thus producing glucuronic acid, lactic acid, vitamins, amino acids, and some antibiotic solutions.
The healing properties are thought to be due to the production of glucuronic acid, B-complex vitamins, C vitamins, and lactic acid. Like all foods, there must be some care taken when preparing and storing kombucha, or else contamination may result. Keeping this herb safe and contamination-free is a concern to many home brewers. Key components of food safety when brewing kombucha include a clean environment, proper temperature, and low pH.
Russian studies have uncovered the presence of substances in the kombucha tea that contain antibiotic properties. The tea was found to prevent the growth and colonization of other yeasts and bacteria. The kombucha plant is also believed to help with a wide variety of conditions. It seems to have a detoxifying effect on the entire body, which makes it extremely beneficial for invigorating the whole body.
Research done in Germany led by Dr. Valentin Koehler found that kombucha has the ability to increase the function of the immune system. It does this by boosting levels of interferon. Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, and polyphenols. Due to the acidic fermentation process used in it’s brewing. Kombucha contains ethyl alcohol in amounts that vary from 0.5% to 1.5%. The range depends on the anaerobic brewing time and proportions of microbe. Commercial preparations of this herb are typically 0.5% in order to comply with distribution and safety procedures.
The entire kombucha plant is used to provide antibacterial, antibiotic, antifungal, and immuno-stimulant properties. Primarily, this herb is extremely beneficial in dealing with immune deficiencies and effects of toxins. In order to obtain the best results when supplementing with this, or any herb, it is important to consult your health care provider before beginning any regimen while on medications. For more information on the many beneficial effects provided by kombucha, please feel free to consult a representative from your local health food store with questions.
This herb is usually placed in a nutrient solution of distilled water, black tea, and sugar. The process of brewing kombucha was introduced in Russia and Ukraine at the end of the 1800s. However, it did not become popular until the early 1900s. The kombucha culture is known locally as chayniy grib and the drink itself is referred to as grib, tea kvass, or simply kvass. Then, it undergoes chemical changes which make it beneficial for human consumption. The chemical reactions that occur in this process are very complex. The kombucha feeds on sugar, thus producing glucuronic acid, lactic acid, vitamins, amino acids, and some antibiotic solutions.
The healing properties are thought to be due to the production of glucuronic acid, B-complex vitamins, C vitamins, and lactic acid. Like all foods, there must be some care taken when preparing and storing kombucha, or else contamination may result. Keeping this herb safe and contamination-free is a concern to many home brewers. Key components of food safety when brewing kombucha include a clean environment, proper temperature, and low pH.
Russian studies have uncovered the presence of substances in the kombucha tea that contain antibiotic properties. The tea was found to prevent the growth and colonization of other yeasts and bacteria. The kombucha plant is also believed to help with a wide variety of conditions. It seems to have a detoxifying effect on the entire body, which makes it extremely beneficial for invigorating the whole body.
Research done in Germany led by Dr. Valentin Koehler found that kombucha has the ability to increase the function of the immune system. It does this by boosting levels of interferon. Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, and polyphenols. Due to the acidic fermentation process used in it’s brewing. Kombucha contains ethyl alcohol in amounts that vary from 0.5% to 1.5%. The range depends on the anaerobic brewing time and proportions of microbe. Commercial preparations of this herb are typically 0.5% in order to comply with distribution and safety procedures.
The entire kombucha plant is used to provide antibacterial, antibiotic, antifungal, and immuno-stimulant properties. Primarily, this herb is extremely beneficial in dealing with immune deficiencies and effects of toxins. In order to obtain the best results when supplementing with this, or any herb, it is important to consult your health care provider before beginning any regimen while on medications. For more information on the many beneficial effects provided by kombucha, please feel free to consult a representative from your local health food store with questions.
Boost Your Health With Kombucha Mushroom
Kombucha is also known as Manchurain tea or mushroom. It is not an official member of the fungi family. Actually, it is a symbiotic culture of genus Saccharomyces yeast and xylinum bacteria. Kombucha dates back as far as two thousands years in East Asia. Originally, it was used for healing in Japan, China, and Korea. Kombucha use spread with the beginning of trade. Merchants took the kombucha plant to Russia and then to Eastern Europe. Although it is not technically a fungus, it contains many similar healing properties. Because of this, it is often recommended along with members of the mushroom family.
This herb is usually placed in a nutrient solution of distilled water, black tea, and sugar. The process of brewing kombucha was introduced in Russia and Ukraine at the end of the 1800s. However, it did not become popular until the early 1900s. The kombucha culture is known locally as chayniy grib and the drink itself is referred to as grib, tea kvass, or simply kvass. Then, it undergoes chemical changes which make it beneficial for human consumption. The chemical reactions that occur in this process are very complex. The kombucha feeds on sugar, thus producing glucuronic acid, lactic acid, vitamins, amino acids, and some antibiotic solutions.
The healing properties are thought to be due to the production of glucuronic acid, B-complex vitamins, C vitamins, and lactic acid. Like all foods, there must be some care taken when preparing and storing kombucha, or else contamination may result. Keeping this herb safe and contamination-free is a concern to many home brewers. Key components of food safety when brewing kombucha include a clean environment, proper temperature, and low pH.
Russian studies have uncovered the presence of substances in the kombucha tea that contain antibiotic properties. The tea was found to prevent the growth and colonization of other yeasts and bacteria. The kombucha plant is also believed to help with a wide variety of conditions. It seems to have a detoxifying effect on the entire body, which makes it extremely beneficial for invigorating the whole body.
Research done in Germany led by Dr. Valentin Koehler found that kombucha has the ability to increase the function of the immune system. It does this by boosting levels of interferon. Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, and polyphenols. Due to the acidic fermentation process used in it’s brewing. Kombucha contains ethyl alcohol in amounts that vary from 0.5% to 1.5%. The range depends on the anaerobic brewing time and proportions of microbe. Commercial preparations of this herb are typically 0.5% in order to comply with distribution and safety procedures.
The entire kombucha plant is used to provide antibacterial, antibiotic, antifungal, and immuno-stimulant properties. Primarily, this herb is extremely beneficial in dealing with immune deficiencies and effects of toxins. In order to obtain the best results when supplementing with this, or any herb, it is important to consult your health care provider before beginning any regimen while on medications. For more information on the many beneficial effects provided by kombucha, please feel free to consult a representative from your local health food store with questions.
This herb is usually placed in a nutrient solution of distilled water, black tea, and sugar. The process of brewing kombucha was introduced in Russia and Ukraine at the end of the 1800s. However, it did not become popular until the early 1900s. The kombucha culture is known locally as chayniy grib and the drink itself is referred to as grib, tea kvass, or simply kvass. Then, it undergoes chemical changes which make it beneficial for human consumption. The chemical reactions that occur in this process are very complex. The kombucha feeds on sugar, thus producing glucuronic acid, lactic acid, vitamins, amino acids, and some antibiotic solutions.
The healing properties are thought to be due to the production of glucuronic acid, B-complex vitamins, C vitamins, and lactic acid. Like all foods, there must be some care taken when preparing and storing kombucha, or else contamination may result. Keeping this herb safe and contamination-free is a concern to many home brewers. Key components of food safety when brewing kombucha include a clean environment, proper temperature, and low pH.
Russian studies have uncovered the presence of substances in the kombucha tea that contain antibiotic properties. The tea was found to prevent the growth and colonization of other yeasts and bacteria. The kombucha plant is also believed to help with a wide variety of conditions. It seems to have a detoxifying effect on the entire body, which makes it extremely beneficial for invigorating the whole body.
Research done in Germany led by Dr. Valentin Koehler found that kombucha has the ability to increase the function of the immune system. It does this by boosting levels of interferon. Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, and polyphenols. Due to the acidic fermentation process used in it’s brewing. Kombucha contains ethyl alcohol in amounts that vary from 0.5% to 1.5%. The range depends on the anaerobic brewing time and proportions of microbe. Commercial preparations of this herb are typically 0.5% in order to comply with distribution and safety procedures.
The entire kombucha plant is used to provide antibacterial, antibiotic, antifungal, and immuno-stimulant properties. Primarily, this herb is extremely beneficial in dealing with immune deficiencies and effects of toxins. In order to obtain the best results when supplementing with this, or any herb, it is important to consult your health care provider before beginning any regimen while on medications. For more information on the many beneficial effects provided by kombucha, please feel free to consult a representative from your local health food store with questions.
What is Mushroom Spawn
What is mushroom spawn? Is it a seed or a root? Do you plant it or sow it, or how do you prepare it? These are some of the questions I hear. To the general public there seems to be some great mystery surrounding this spawn question; in fact, it appears to be the chief enigma connected with mushroom-growing. Now, the truth is, there is no mystery at all about the matter. What practical mushroom growers call spawn, botanists’ term mycelium.
The spawn is the true mushroom plant and permeates the ground, manure, or other material in which it may be growing; and what we know as mushrooms is the fruit of the mushroom plant. The spawn is represented by a delicate white mold-like network of whitish threads which traverse the soil or manure. Under favorable circumstances it grows and spreads rapidly, and in due time produces fruit, or mushrooms as we call them. The mushrooms bear myriads of spores which are analogous to seeds, and these spores become diffused in the atmosphere and fall upon the ground. It is reasonable to suppose that they are the origin of the spawn which produces the natural mushrooms in the fields, also the spawn we find in manure heaps.
But we never have been able to produce spawn artificially from spores, or in other words, mushrooms have never been grown by man, so far as I can find any authentic record, from “seed.” How, then, do we get the spawn? By propagation - by division. We take the mushroom plant or spawn, as we call it, and break it up into pieces, and plant these pieces separately in a prepared bed of manure or other material, under conditions favorable for their growth, and we find that these pieces of spawn develop into vigorous plants that bear fruit (mushrooms) in about two months from planting time. When the spawn has borne its full crop of fruit it dies.
Well, then, if we cannot produce spawn from spores, and the spawn in the beds that have borne mushrooms has died out, how are we to get the spawn for our future crops? This is a question that may suggest itself to the inexperienced. By securing it when it is in its most rigorous condition, which is before it begins to show signs of forming mushrooms, and drying it, and keeping it dry till required for use. But in order to secure the spawn we need to take and keep with it the manure to which it adheres or in which it is spreading. In this way it can be kept in good condition for several years and without its vitality being perceptibly impaired. Keeping it dry merely suspends its growth; as soon as it is again submitted to favorable conditions of moisture and heat its pristine activity returns.
Mushroom spawn can be obtained at any seed store. Our seedsmen always keep it in stock, both the brick (English), and the flake (French) spawn. It is retailed in quantities of one pound or more, and as the article is perfectly dry it can be easily sent by mail in small quantities.
The spawn is the true mushroom plant and permeates the ground, manure, or other material in which it may be growing; and what we know as mushrooms is the fruit of the mushroom plant. The spawn is represented by a delicate white mold-like network of whitish threads which traverse the soil or manure. Under favorable circumstances it grows and spreads rapidly, and in due time produces fruit, or mushrooms as we call them. The mushrooms bear myriads of spores which are analogous to seeds, and these spores become diffused in the atmosphere and fall upon the ground. It is reasonable to suppose that they are the origin of the spawn which produces the natural mushrooms in the fields, also the spawn we find in manure heaps.
But we never have been able to produce spawn artificially from spores, or in other words, mushrooms have never been grown by man, so far as I can find any authentic record, from “seed.” How, then, do we get the spawn? By propagation - by division. We take the mushroom plant or spawn, as we call it, and break it up into pieces, and plant these pieces separately in a prepared bed of manure or other material, under conditions favorable for their growth, and we find that these pieces of spawn develop into vigorous plants that bear fruit (mushrooms) in about two months from planting time. When the spawn has borne its full crop of fruit it dies.
Well, then, if we cannot produce spawn from spores, and the spawn in the beds that have borne mushrooms has died out, how are we to get the spawn for our future crops? This is a question that may suggest itself to the inexperienced. By securing it when it is in its most rigorous condition, which is before it begins to show signs of forming mushrooms, and drying it, and keeping it dry till required for use. But in order to secure the spawn we need to take and keep with it the manure to which it adheres or in which it is spreading. In this way it can be kept in good condition for several years and without its vitality being perceptibly impaired. Keeping it dry merely suspends its growth; as soon as it is again submitted to favorable conditions of moisture and heat its pristine activity returns.
Mushroom spawn can be obtained at any seed store. Our seedsmen always keep it in stock, both the brick (English), and the flake (French) spawn. It is retailed in quantities of one pound or more, and as the article is perfectly dry it can be easily sent by mail in small quantities.
Subscribe to:
Posts (Atom)