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e ability to help prevent influenza. Other studies havedemonstrated Shiitake''s ability to induce interferon production inthe human body. It is clear that Shiitake is truly a beneficialplant that offers a natural avenue to better health. Clinicalstudies have shown that certain forms of Shiitake are moreeffective than others. Eating freshly cooked mushrooms, whilenutritious and flavorful, would require too great a quantity togain the true health benefits. Dried mushrooms are moreconcentrated, yet the chitinous cell walls are still not fullyavailable to human digestion. Grinding the mushrooms to a finepowder and making a water decoction is one effective way ofextracting Shiitake''s healthful properties.Benefits
The proteins in shiitake are composed of 18 types of amino acids,including 7 of the 8 essential amino acids in a ratio similar tothe ideal protein for humans. Of these amino acids, shiitake isespecially rich in leucine and lysine, which are deficient in manygrains. For people on a vegetarian diet, Shiitake represents anexcellent protein supplement. Shiitake is also rich in enzymes. Infact, researchers have found over 30 enzymes in Shiitake. Two ofparticular note are amylase, important for proper digestion, andcellulase, which dissolves fiber. The wealth of enzymes in Shiitakecan help to reinforce deficiencies of these important compounds andthereby improve digestion. Shiitake contains significant quantitiesof the B VitaminsTthiamine, Riboflavin, and Niacin. In its sundried form it has the highest content of Vitamin D of any plantfood. only in fish, fowl, meat and eggs are higher levels ofVitamin D found.
Lentiunula edodes extract
