The Fungus Among Us

[Guest guest]

The Fungus Among Us

By Roy Collins

 

http://www.cybermacro.com/articles16.html

 

Fungi is a term used to describe the largest group of non-flowering plants that

lack chlorophyll and subsist by feeding upon dead or living hosts. The host

environment is usually abundant with bacteria and other micro-organisms. Because

of their inability to make their own food via photosynthesis, many people in the

scientific community are reluctant to class fungi in the same kingdom as plants.

 

Fungi made their appearance on Earth some six hundred million years ago -- about

the same time amphibians first appeared. Over one hundred thousand species of

fungi exist world-wide. Many species of fungi are considered to be poisonous or

virulent parasites but numerous other species have been found to have important

health benefits as well as having enormous economic value.

 

Many of us know, for instance, that the Japanese Shiitake, or forest mushroom,

is a popular ingredient in Oriental cuisine and is purported to have both

immune-enhancing and anti-tumor compounds in its chemical make-up.

 

Likewise, Kombucha or Manchurian " mushroom " (not a true mushroom but rather a

yeast culture) has also been in the limelight claiming to be a super immune

booster that fights a long list of ailments, including AIDS, cancer, diabetes,

gout and other auto-immune disorders.

 

But did you know also that the " drug " we call Penicillin is also derived from a

sac fungus that feeds on citrus fruits?

There is another widely used " drug " specific for the control of pain and

inflammation, called Cortisone, whose main source comes from a fungus (Rhizopus)

that is " grown " on white bread.

 

Of course most of use know the distinctive taste of Roquefort and Camermbert

cheese -- and also the fine wines, which are sipped with cheese, and how about

the breads and crackers on which these cheeses are spread?

 

Did you know, however that without the specialized fungi that exist in the form

of yeasts, that none of these products would exist?

 

Another form of fungus that is consumed almost daily by macrobiotic followers in

the form of miso soup is made from the microscopic fungi called Aspergillus --

the same fungus that is used in photographic developers and black ink.

Tempeh is a nother fermented product that utilizes fungi in its production.

 

To better understand these ancient " plants " it is important to examine the four

broad classes to which they have been classified. ( Note: a fifth class -- slime

molds was recently dropped.) Each class is determined mainly by aspects of

sexual reproduction and by the form of their flagellated cells (if they are

present).

 

1. algal fungi: All are microscopic and grow in water and damp soil. Many

species in this group are responsible for blights (like Irish Potato Famine) and

other plant diseases. Some species, such as Rhizopus however, are used as a

source of cortisone and other " drugs "

 

.. 2. sac fungi: Found in this group are the microscopic fungi which include the

yeasts and the blue and green molds often seen on decaying citrus fruits, in

jellies and on leather.

Some species, like Penicillium are economically useful, but others such as

Ceratocystis ulmi which causes Dutch Elm Disease and Ergot (Clavicep s purpurea)

which infects rye crops, can cause mass destruction.

In controlled doses, however, Ergot becomes an important alkaloid used to

control hemmorrage (during the birthing process) as well as in the treatment of

migraine.

In addition, there are a number of sac fungi that are highly edible, like the

prized Truffles and Morels.

It might be of interest to note that Candida albicans is another species of sac

fungi that is parasitic in human beings and aids in the normal functioning of

the digestive tract.

 

Tempeh is made from a species of yeast in this group, and Brewer's Yeast falls

into this catergory as well.

 

Both of these fungi are high in B-vitamins and contain more protein than whole

wheat flour.

 

3. imperfect fungi: This group includes all the microscopic fungi whose life

cycles and reproductive cycles are not well known, like the molds that mildew

walls and spot clothes, as well as those that cause plant diseases, athlete's

foot, and ringworm.

 

Some of these fungi are useful like Aspergillus, used in the production of miso.

On the other hand, some species in this group, like Alternaria, can cause hay

fever in people with weakened immune systems.

 

4. club (basidium) fungi: This is the largest group of fungi which includes

rusts and smuts that attack specific plants, such as corn, beans, apples, wheat,

asparagus, coffee, roses and barberry.

 

Edible Jelly and Ear Fungi also fall into this group, and more recently Tremella

(used in Chinese cooking) has been found to be beneficial to the heart, helping

to lower blood cholesterol and blood pressure.

 

Various other species of Tremella have been found to inhibit tumor growth and

have been used to treat asthma and other bronchial inflammations . Reproductive

spores found in this group are not produced in the fruiting body.

 

A second division exists in the club fungi group which do produce spores within

the fruiting body (unicellular) and it is into this group where all true

" mushrooms " are placed.

 

Mushroom identification is a complex procedure which involves a thorough

understanding of fungi anatomy as well as spore indentification. An experienced

micologist will usually take into consideration such factors as the season of

growth, coloration of cap and gills, odor and taste. Even after weighing all of

the above details it is important to double-check one's own information by

cross-referencing it with more technical field guides in order to make a

positive identification.

 

Individual reactions to eating mushrooms vary greatly. What may be deemed safe

and palatable to one may taste different and produce a toxic reaction in someone

else. Please be careful when consuming mushrooms found in the wild -- this

cannot be over-stressed. One medicine man whom I worked with for a number of

years, who had been gathering wild plants for the over sixty years, would never

eat a mushroom he found outside a grocery store. For Red Thunder Cloud " it's

just not worth risking my life for " .

 

By using yin/yang application one readily can see that the vast family of fungi

fall under the dominance of yin. These fragile forms need plenty of heat and

require much water in order for them to grow. Their growth factor is rapid --

sometimes they reach full maturity in a matter of a few days! Slow growth, which

is a more yang factor, exists rarely in the fungi kingdom, save for a handful of

stump loving shelf mushrooms and polypores, which for the most part are edible.

 

Here are some basic guidelines when collecting mushrooms in the wild:

 

1. Never consume any fungi that can't be identified.

 

2. Never eat a fungus that has deteriorated or has been invaded by insects.

 

3. Be sure to dig up all underground parts when collecting -- this will held

determine if a volva is present -- never eat a fungus that has both a volva and

a ring

 

.. 4. Do not mix fungi species as they are collected -- keep one gathering basket

f or known edibles and, in another basket place unknown species in sealed

sandwich bags until identified

 

.. 5. Save a part of a mushroom that you plan to eat so that it can be identified

in a hospital lab if you have a reaction.

 

6. Eat only a small portion of a fungi species when trying it for the first time

..

 

7. Never eat mushrooms from the wild that are raw. Cook them first. Also never

give questionable fungi species to young children or the elderly.

 

8. Be extremely careful identifying fungi. Consult a knowledgable person and ha

ve good reference guides. It is advisable to learn to make a simple spore print

and keep them labeled and filed. You may also want to keep handy the telephone

number of your nearest Poison Control Center.

 

Roy Collins is the founder of the Old Text School of Macrobiotic Learning. He is

a well known wild plant expert and teaches an annual apprenticeship program in

medicinal herbology in Rhode Island. --

 

http://www.cybermacro.com/articles16.html

_________________

JoAnn Guest

mrsjoguest

DietaryTipsForHBP

http://www.geocities.com/mrsjoguest

 

 

 

 

 

 

 

The complete " Whole Body " Health line consists of the " AIM GARDEN TRIO "

Ask About Health Professional Support Series: AIM Barleygreen

 

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/AIM.html

 

PLEASE READ THIS IMPORTANT DISCLAIMER

We have made every effort to ensure that the information included in these pages

is accurate. However, we make no guarantees nor can we assume any responsibility

for the accuracy, completeness, or usefulness of any information, product, or

process discussed.

 

 

 

 

 

 

 

 

 

Mail SpamGuard - Read only the mail you want.