Maitake mushrooms (Grifola frondosa) have been used over the centuries to treat many illnesses.
They are now being used to treat diabetes, high blood pressure and obesity, the triucmvirate of nutritonal diseases. These illnesses are driving an epidemic of chronic illnesses in America.
This delicious food is a valuable ally in the fight against these nutritional diseases.
Maitake have been called many names over the years and describe their appearance.
Dancing mushroom, hen-of-the-woods and sheeps head all refer to maitake.
They are now added by knowledgeable chefs to creat memorable dishes.
Maitake mushrooms have been used extensively in Japan for its wonderful flavor as a food as well its powerful effect on health.
Grifola frondosa is a polypore mushroom.
They grow in clusters at the base of trees, particularly oaks.
The English speaking world refers to them as hen-of-the-woods mushrooms
It was called the dancing mushroom by the Japanese either because finding it proved joyful as it was rare and expensive or because the flower bodies resemble dancing butterflies.
Whatever explanation is true, the fact remains that maitake mushrooms contain a treasure trove of unique and powerful compounds, a library of compounds.
Maitake mushrooms are known for their cancer-fighting and adaptogenic potential.
They are also thought to enhance the body’s immunological response to injury and illness.
Maitake mushrooms grows in the wild as clusters near the base of oak trees.
Their flowery appearance possibly giving rise to its nickname of dancing mushroom or hen of the woods.
Maitake mushrooms lack the cap and gills of classic mushrooms.
This mushroom is a polypore and has multiple branching stems with flowery ruffled caps.
In the mid 1980’s Japanese researchers isolated and extracted a beta-glucan compound and patenteed it as MaitakeGold 404.
This beta-glucan polysaccharide seems particularly powerful against cancer cells.
Maitake like other medicinal mushrooms, are known for their ability to enhance immunity and is therfore used as an adjunct in cancer therapy and immunosuppressed patients.
Maitake contains the compound grifolan, a beta-1.6-glucan polysaccharide.
Grifolan stimulates macrophages, the cells responsible for immunity and the production of T-cells, the cells that defend the body against viruses and cancer.
Maitake has Traditionally been used to treat stomach and intestinal disorders, as well correcting blood sugar levels.
Research suggests that maitake mushrooms reduce insulin resistance thereby increasing insulin sensitivity.
This makes the mushroom a valuable ally in the fight against nutritional, otherwise known as Type II or Adult-onset diabetes.
Hot-water extracts of maitake are available in 400 mg capsules containing 20% beta-glucan by weight.