Mushrooms In The Raw? Bad Idea

While we are becoming increasingly aware of the tremendous medicinal properties of certain types of mushrooms, we should also understand that they can deliver a not-so-healthy punch if prepared improperly. And certain varieties of mushrooms don't contain the touted immune-boosting properties and yet they still contain high quantities of toxins.

So which ones do we choose and what do we do with them? It's a good idea to limit the consumption of mushrooms from the Agaricus family which includes buttons, portobellos and criminis. These varieties contain higher amounts of natural carcinogens called hydrazines and don't provide the profound immune boosting effects of other varieties such as shiitake, maitake, reishi, cordyceps and enoki. Furthermore, the button variety is often used raw in salads which means your exposure to this natural carcinogen is quite high. Cooking is thought to inactivate the hydrazines, yet there is some debate that heating may not remove all of these compounds. So sticking to the medicinal mushrooms is a wise choice to avoid this, but there is yet another consideration with these varieties. The composition of mushroom cell walls, called mycochitin, is different than the cellulose walls of plants and is difficult for humans to digest. However, cooking mushrooms makes them more digestible and also releases the beneficial nutrients within.

So adding medicinal mushrooms to your cooked meals is a marvelous idea. Eating raw is a recipe for problems.