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Mushrooms have an amino acid known as L-ergothioneine. Our bodies can't make it yet the compound is so essential to human health that our cell membranes have special transporters to deliver it into our cells.
In a 2021 population study, scientists noticed some interesting findings in people who ate mushrooms. Consumers who regularly ate one serving of mushrooms (a fungus) had a 16% lower risk of death. People who refrained from red meat and ate a serving of mushrooms daily had an astonishing 35% decrease in all-cause mortality. The scientists attribute the health benefits to one compound, namely this L-ergothioneine amino acid.What's more, in observational studies, scientists connected L-ergothioneine to specific health benefits: L-ergothioneine may promote healthy aging by fighting oxidative stress and decreasing the rate of telomere shortening that inherently occurs as we age. Our eyes, brain, and red blood cells suffer the most from oxidation stress. These tissues have high concentrations of L-ergothioneine transporters which points to the important role the compound plays in protecting them. Telomeres are the protective caps on the ends of chromosomes, and unfortunately, they naturally shorten as we age.
L-ergothioneine also appears to act as a sunscreen for DNA, protecting against skin cancer and boosting DNA repair.
As it happens, L-ergothioneine and its transporter are present throughout the brain. Several studies have linked L-ergothioneine to preserving brain function in the areas of learning and memory. In a trial of adults, 5 mg of L-ergothioneine daily significantly improved brain function enough to make scientists take notice.
In the observational study, L-ergothioneine levels in the body were associated with better heart health lowering cardiovascular mortality by 21%.
So in summary: Mushrooms contain a potent amino acid called L-ergothioneine. Scientists think it is responsible for many key health benefits: (1) combating oxidative stress, (2) slowing the rate of telomere shortening, (3) preserving cardiovascular health, as well as, (4) cognitive function, and (5) supporting DNA repair. In a population study, people who ate mushrooms bore these 5 benefits and lived longer than those who didn't eat mushrooms.Mushrooms are rich in vitamin D and good sources of vitamins A, B6, and C. They also contain iron, phosphorus, copper, potassium, selenium, and fiber.
Finally here's my recipe for Salisbury Steak, a favorite, it has plenty of onions and those mega-healthy mushrooms. After writing today's blog, I'll be shopping for mushrooms. What about you?
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Extra recipe: A simple way to sautè mushrooms as a side dish:
Ingredients:
8 ounces mushrooms
2 tablespoons extra virgin olive oil
1 tablespoons wine
Salt and pepper to taste.
Directions:
1) Toss all the ingredients into a skillet and simmer on medium-low heat for about 10 minutes until all the liquid is gone.
I won't waste a bottle of wine just to remove 1 tablespoon. If I have no open wine, I flavor the mushrooms with soy sauce, dried rosemary, Cajun spice (instead of salt and pepper), and organic cider vinegar. Feel free to spice as you like.
