Mushrooms are rich in polysaccharides and lentinan. Some studies have shown that they seem to stimulate the reproduction and activity of immune cells. So let’s prepare a tasty meal with them!
It is not uncommon for Japanese to use mushrooms as an adjunct to chemotherapy in cancer treatment with measurable positive outcomes. The rate of stomach cancer is 50% lower among Japanese who consume large amounts of mushrooms. Researchers in Kyushu University have shown that colon cancer patients given mushrooms with chemotherapy live longer.
2 tablespoons olive oil
3cm piece ginger, finely sliced
4 garlic cloves, chopped
150g fresh shiitake mushrooms, quartered
150g fresh oyster mushrooms
150g fresh enoki mushrooms
½ cup shao hsing jiu or rice wine
2 teaspoons sugar
3 teaspoons soy sauce
1.5 teaspoon black rice vinegar
1 teaspoon sesame oil
1-2 tablespoons water
Heat olive oil in a hot wok. Add ginger and garlic, fry for 10-20 seconds. Add shiitake and oyster mushrooms. Then add shao hsing jiu or rice wine, sugar, soy sauce, vinegar, sesame oil and fry for 1 minute. Lastly, throw in enoki mushrooms and add some water.
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P.M. Kidd,’The Use of Mushroom glucans and Proteoglycans in Cancer Treatment’ Alternatve Medicine Reviews, 5(1), 2000: 4-27.
M. Torisu, Y. Tayashi, T. Ishimitsu, et al. ‘Significant prolongation of disease-free period gained by oral polysaccharide K(PSk) administration after curative surgical operation of colorectal cancer’ Cancer Immunology Immunotherapy, 31, 1999: 261-8.
H. Nakazato, A. Koike, S. Saji, N. Ogawa, J. Sakamoto, ‘Efficacy of immunochemotherapy as adjuvant treatment after curative resection of gastric cancer’ Lancet, 343, 1994: 1122-6.
M. Hara, T. Hanaoka, M. Kobayashi, et al. ‘Cruciferous vegetables, mushrooms and gastrointestinal caner risks in a multicentre, hospital-based case control study in Japan’ Nutrition Cancer, 46(2), 2003: 138-47.