The FIRST Truly Raw Medicinal Mushrooms!, episode #668

http://www.TheRawFoodWorld.com Today we are introducing the FIRST truly raw medicinal mushrooms. Unlike other mushroom products on the market today, you can actually feel the power of these. In this video we interview Debbie Klevin, the creator of these raw medicinal mushrooms. Check it out!

Category:

People & Blogs

Tags:

• medicinal mushrooms
• medicinal
• mushrooms
• mushroom

[SecretsOfLongevity]

Tincturing a mushroom doesn't destroy anything, it is a raw process. This product sounds unique and awesome, but what's the point in misleading people about the value of other products that are out there?

[gnarly3000]

What other products is Debbie {Klevin} working on? (I did see the kamut, broccoli sprout, and mycelium biomass powders on the rawfoodworld website.) Does she have a website? I'm really interested in learning/hearing more.

[serene3339]

@ShamanRawb All traditional preparations of medicinal mushrooms were either decoctions or tinctures, which were (and still are today) used to liberate the most potent therapeutic constituents from the tough, indigestible cell walls of the fungi. Cooking in hot water pulls out the polysaccharides, and steeping in ethanol pulls out the triterpenes. What are the specific therapeutic components contained in raw mycelium that are readily assimilated by the body?

[blancaluzdelsol]

thanks for sharing friend Vitamagical :)

[ShamanRawb]

@serene3339 See my comments for info on your misconceptions about chitin. Straight from the scientist.

[ShamanRawb]

@ShamanRawb During the low temperature drying process (lower with freeze drying), the cell wall of the mycelium will crack into fragments and becomes quite “bio-available”.

[ShamanRawb]

@ShamanRawb ..it may elongate during growth without collapsing under pressure in soil and in growth substrate. Our focus is in the metabolites excreted by the mycelium into the sticky mucilage area that are used to digest food and to defend against competitive microbes. Quite a bit of these metabolites are enzymes (proteins) that would be denatured by heat/alchohol. more..

[ShamanRawb]

The notion of using heat to liberate the “locked up” nutrients from Chitin stems from the lack of understanding of fungal biology. I suspect it is the result of imagining fungal cell walls to be similar to shells of shrimps and crabs. In mycelium, we are looking at the cellular level (individual fungal cells). The chitin in insects, shrimps and crabs are protective armor replaced over time through molting. Chitin in mycelium is living material giving the cell wall some rigidity so that more...

[ShamanRawb]

@serene3339 This is not true. The reason these methods were used for so long is because it was not an option 100's of years ago to harvest just the young mycelium biomass. Would you like to eat a handful of dirt? Or a tree trunk? Now, we can grow it in organic rice, completely consumable. Also, chitin only makes up 11% of myceliated biomass, considerable less than the fruiting body. I am posting a few quotes from a food scientist regarding common misconceptions on chitin below.

[ShamanRawb]

@SecretsOfLongevity Ok, let's talk about this 'Tincturing doesn't destroy anything'. That is not true. While alcohol does dissolve and carry the active constituents out of the fibrous plant material, it DOES KILL enzymes. I can't post links here. Google "odor remover enzyme alcohol kills". Look at the top result.

Also, creating a mushroom product out of just the young, Mycelium biomass, instead of the fruiting body eliminates the need to 'dissolve and carry' from 'fibrous material'. Cont....