For Treatment-Resistant Depression, Magic Mushroom Drug Holds Promise

Mushrooms turn out to be power-ups in real life, too.

Psilocybin, the psychedelic compound in ‘magic’ mushrooms, may be an effective way to treat depression in patients that have seen no benefit from other, standard forms of treatment, early results suggest.

In a pilot study involving just 12 people with treatment-resistant depression, two doses of the mushroom compound cleared symptoms in eight participants—67 percent—after one week. After three months and no other doses, seven participants still reported reduced depressive symptoms, including five—42 percent—who reported complete remission of their depression.

Source: For treatment-resistant depression, magic mushroom drug holds promise

I wish the sample size was bigger, to lend more validity to the study.  But you have to start small.  Going big at the start could result to lots of lawsuits.

TIL: Portobello, Cremini, and Button/White Mushrooms Are All Different Stages of Maturity For the Same Mushroom

A. bisporus is known by many names. A young specimen with a closed cap and either pale white or light brown flesh is known as a button mushroom or white mushroom. In strains with darker flesh, the immature mushroom is variously marketed as a cremini mushroom, baby portobello, baby bella, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom. At this stage of maturation, the cap also may begin to open slightly. In maturity, the mushroom is called a portobello.  The French name is champignon de Paris (“Paris mushroom”).

The spellings “portobello”, “portabella”, and “portabello” are all used, but the first of these spellings is the most common.

Source: Agaricus bisporus

Correction: Crimini/cremini and white/button mushrooms are not different stages of maturity. They are the same stage of different breeds of the same species. White mushrooms originated as an albino mutation of the original browns.

But the difference between crimini/cremini and portobellos is the same as bell peppers.  Green, red, and yellow bell peppers are just at different stages of maturity.

Q: Do they taste different?

They do.

  • The white/button are pretty bland, and will take on any flavor when cooked. They are great as fillers.
  • Crimini/cremini are pretty mild – they have a slight earthy flavor. They make great side dish for meat dishes.
  • Portobello are pretty robust. They have a strong earthy woody flavor. They make great mushroom soup and will hold their own against other strong flavors. Portobello are great for making stuffed mushroom dishes.

Ikea Is Growing New Eco-Friendly Mushroom Packaging

To stop all those $20 side tables from getting banged up, Ikea has to use a lot of polystyrene packaging every year. Unfortunately, polystyrene isn’t biodegradable, and people are bad at recycling, leaving Ikea looking for a better material to stick between sheets of ply.

Source: Ikea Is Growing New Eco-Friendly Mushroom Packaging

I’m curious about the cost of this vs traditional cardboard or bubble wrap. I use to do production for an ‘eco’ friendly company that ships product to customers using insanely wasteful amounts of bubble wrap.

…and if it’s worth being sauteed…  What?! 😉

Make Mushroom “Jerky” For an Umami-Packed Snack Anyone Can Enjoy

Not for those allergic to mushrooms, obviously 😉

These super salty, slightly tangy slices make a great addition to wraps, sandwiches, salads, and more. Keep them in your fridge for a quick snack or a means of adding intensity and umami to any dish!

Source: Vegan Mushroom “Jerky” (Slow-Roasted Mushroom Strips)

The recipe is similar to the this one for vegan smoked mushroom “bacon”, which is liable to be cheaper than the algae that tastes like bacon

Always cool to see what substitutions/alternatives people have come up with.  Traditional jerky uses meat, and has been suggested as a reasonable source of protein.  100 grams of beef jerky contains 33.2 grams of protein, and 2.3 mcg of vitamin K (3% Daily Value).  Grilled portobella mushroom has 5.2 grams of protein per 1 cup/121 grams, and no vitamin K.  Win some, lose some…

About That “Orgasmic” Mushroom: It Probably Doesn’t Exist

There’s a rumor flying around the internet about a Hawaiian mushroom whose scent gives women orgasms. I’m sorry to disappoint, but there’s absolutely no credible evidence to support that claim.

Source: About That “Orgasmic” Mushroom: It Probably Doesn’t Exist

So much for the magic mushroom…

The Only Mushroom in the World that Tastes Like Honey

There’s very little to the video, it’s almost a music video.  But around the 1 minute mark, they give a handful of recipes that incorporate the truffle.

Reminds me of the Candy Cap, a mushroom that tastes like Maple syrup.  There’s also the Matsutake. It tastes like scallops, with about the same texture.

Sunlight and Body Heat Make Vitamin D Inside Your Skin

Many people don’t get enough vitamin D in their food. They still get enough vitamin D, because ultraviolet radiation creates it—usually.

Source: Sunlight and Body Heat Make Vitamin D Inside Your Skin

If you’re as fair-skinned as the average northern European, you only need about 20 minutes per day.  All you have to show is an area of skin about the size of your face.

Without vitamin D from sunlight exposure, lactose assists with the use of calcium. So, cultures with easy access to leafy greens plus sunlight or fish, calcium is taken care of and milk has no advantage. Cultures without access to leafy greens, sunlight or seafood need dairy either as a source of calcium, lactose, or both.  You can read more about it in a previous post.

Use Mushroom Stems for Broth Instead of Throwing Them Away

Foraging season is upon us, which means that our mycophagy (you’ll remember that’s the practice of consuming mushrooms) is in full swing—even if said foraging happens in the aisles of our local supermarket. But unless you’re dealing with mushroom varieties that are more stem than cap, like enoki or trumpet, there’s one part of mushrooms we’re not always consuming: the stems.

Source: Velvety Mushroom Soup: The Best Use for Mushroom Stems

The advice mostly applies to mushrooms with tough stems, like Shiitakes.

Study: Why Candy Cap Mushrooms Taste like Maple Syrup

Candy cap mushrooms have become a trendy food. These unusual little things taste exactly like maple syrup – to the point where the extract from them is put in cakes and ice cream. Chemists finally found out why, after over twenty-five years of research.

Source: Chemists Discover Why This Mushroom Tastes Like Maple Syrup

I wonder if the real reason it took so long (~25 years) is that like the Giant tortoise – they were eaten before they could be tested (youtube, 6:57 minutes).