Champignons: benefits and harms

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History of champignons
Champignons are very popular aromatic mushrooms. They are common all over the world because they are practically never wormy, and their taste is very unusual.

This mushroom is perfect for growing on farms, which is not possible with every species. One of the first mushrooms to be cultivated was champignon. Before that, they were harvested in the natural environment, but around the 17th century, mushrooms were specially planted in special rooms. We noticed that they grow well in basements and other damp and dark places. Rich people kept a special room specifically for cultivating champignons since they were expensive.

Some grow these mushrooms on lawns, although in this case, the yield is less. Currently, there are huge mushroom farms, where everything is brought to automatism. Champignons can be grown all year round if the temperature is kept constant. More than seventy countries are engaged in this.

The benefits of champignons
The main part of the mushrooms is in water. The rest is a nutritious protein, acids, vitamins, and minerals. Especially there is a lot of phosphorus in these mushrooms – no less than in fish. Also, mushrooms are rich in vitamins B, E, D.

These mushrooms are considered excellent dietary food. Despite the low-calorie content, they are quite nutritious due to the high concentration of proteins and vitamins.

Champignons have been studied by scientists for their ability to influence age-related changes. Namely, memory impairment and mental decline. It was found that the high content of lysine and arginine has a beneficial effect on the body, improving memory and mental efficiency.
The property of champignons has also been noticed to reduce inflammation. L-ergothioneine in the composition of mushrooms slows down the synthesis of inflammatory markers, blocks the inflammatory process. This lowers the risk of many chronic diseases, and even reduces the likelihood of cancer cell growth. L-ergothioneine together with linoleic acid removes toxins from the body and reduces cancerous tumors. In an American study, mice with prostate cancer received mushroom extract. As a result, the size of the tumors decreased.

Caloric content per 100 grams 27 kcal
Proteins 4.3 g
Fat 1 g
Carbohydrates 0.1 g

The harm of champignons
Since champignons also grow in our strip, many of them are harvested. However, this mushroom can be easily confused with some species of toadstools and fly agarics and can be fatally poisoned. Champignons also accumulate harmful substances from the soil. For safety, it is better to buy mushrooms grown in greenhouses.

Champignons contain a large amount of chitin (indigestible fiber), in connection with which the digestive organs always manage to cope with their work. Overeating may cause discomfort, gas formation.

It is not recommended to include in your diet a large number of mushrooms and people suffering from protein metabolism disorders, gout. This is especially true for mushroom broths since most of the purines contained in mushrooms go into the broth. There are some purines in the mushrooms themselves, but broths from them or just a large dose of mushrooms can provoke an exacerbation of gout.

The use of mushrooms in medicine
Champignons are not used in medicine. But in traditional medicine, this mushroom is quite popular – tinctures and extracts are made from it. They are used as an anti-inflammatory and healing agent. In Tibetan, Chinese medicine, young mushrooms are used in the treatment of infections. The fungus synthesizes a natural antibiotic that is effective against many bacteria. In cosmetology, mushroom gruel is used as a nourishing mask.

Doctors recommend champignons as a diet food for diabetics who are losing weight. These mushrooms are low in fat and have a low glycemic index. At the same time, the content of proteins and minerals is quite high, which is necessary for fasting or vegetarians as a substitute for meat food. Protein and dietary fiber are good for filling and help to satisfy hunger for a long time.

The use of mushrooms in cooking
Champignons are a very popular product, they are loved all over the world. They are suitable for frying, salting, pickling, main courses, and even kebabs. Some people eat mushrooms raw, which is completely harmless, the main thing is to rinse them well in salted water.

How to choose and store mushrooms?
Champignons, like other mushrooms, are safer to choose from in the store, from special mushroom farms. If you pick it yourself, there is a risk of confusing the edible mushroom with the poisonous mushroom of the genus Amanita, as well as with the pale toadstool and fly agaric. They are very similar to champignons, they can be distinguished by the color of the plates on the bottom of the cap. In poisonous, they are white or yellowish, in champignons they are dark or pinkish. Although the youngest champignons can also have white plates, this is the danger. Also, poisonous twins usually release a yellowish liquid when incised, and the champignon turns brown or pinkish.

Purchased greenhouse mushrooms are stored for up to 5 days in the refrigerator in the vegetable compartment. If the mushrooms begin to open, darken inside or become slippery, then their shelf life has come to an end.

Mushrooms collected on their own in the forest are stored even less – no more than a day in the cold. They should rather be rinsed in salted water and cooked. If it is necessary to preserve the mushrooms for a longer period, they can be frozen. Before that, you should not wash them – they will be saturated with water, and after defrosting they will have an unpleasant consistency.

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