Grifola

Grifola curly (meitake) is a parasitic conditionally edible mushroom that grows on dead wood and at the base of trunks of deciduous trees (oaks, elms and maples). Only young fruiting bodies are suitable for consumption, since overripe specimens have a rigid structure and a bitter taste.

Grifola is most often used for cooking first courses (soups, broths, pickles), side dishes, sauces and fillings for pies. Along with this, the fungus has a powerful therapeutic effect on the human body, which is due to the presence in its composition of natural anti-cancer substances (beta-glucans, lentinans and grifolans). These compounds activate natural antitumor protection factors, which allows stopping the growth of neoplasms at the earliest stages.

The fruit bodies of the fungus contain medicinal substances (triterpenes, flavonoids, saponins, amino acids, steroids, vitamins, minerals) that have an immunomodulatory, antioxidant, antiviral and bactericidal effect on the body.

In view of the rich ingredient composition, grifola is a natural remedy to combat diabetes, obesity, hypertension, hay fever, hepatitis, cirrhosis of the liver and chronic fatigue syndrome.

Botanical description

Grifola curly – one of the largest species of tinder fungus, attached with lateral legs to trees, dead wood and old stumps. This plant is characterized by a high growth rate (vegetation period is 7-10 days) and voluminous fruiting bodies (average diameter 70 cm, weight 7 kg). However, with careless collection, the mycelium over the next few years may not bear fruit.

Maitake is rarely found in the wild. To save the endangered population, it is listed in the Red Book.

The plant is common in broad-leaved forests at the foot of old oaks, maples, beeches and elms (in the Far East, North Caucasus, Western Siberia, Russia, Central Asia). Grifolu is easy to recognize by the numerous shapeless-wavy hats, which are planted on re-branching legs, merging into a common base. Their color depends on the degree of illumination and can be from pale green to silvery pink tones. At the same time, the lower side of the caps and the upper part of the legs are covered with a finely tubular spore-bearing layer.

Interestingly, griffola is one of the few plants that insects and worms do not “touch”.

Chemical composition

Grifola curly mushroom (meitake) refers to low-calorie foods, since its nutritional value is 31 kcal per 100 g. Water predominates in the composition of the fruiting bodies.

Also, polysaccharides, triterpenes, flavonoids, saponins, phytoncides, chitin, steroids, which have antibacterial, disinfecting, cleansing, analgesic, anti-inflammatory effects on the body, were found in the composition of the gryfola fruiting bodies. They inhibit blood clotting, reduce capillary fragility, increase the elasticity of red blood cells, destroy pathogens, remove toxins, toxins, lower cholesterol, regulate metabolism and normalize the immune system.

Useful Properties

Considering that the griffola is an endangered mushroom, it is quite rare in natural conditions. For medicinal purposes, the plant is cultivated on plantations, where special conditions have been created for their cultivation. In medical practice, grifola is used as an immunomodulatory, antioxidant, antiviral, bactericidal and antitumor agent.

Beneficial features:

1. Reduces blood pressure, promotes better vascular patency.
2. Increases tissue sensitivity to insulin, improves glucose metabolism.
3. Normalizes the function of the thyroid gland and adrenal glands.
4. Reduces the manifestations of premenstrual syndrome (sweating, irritability, pain), reduces the frequency of hot flashes (with menopause), restores the balance of sex hormones.
5. Normalizes metabolism, reduces the amount of harmful lipids in the blood, prevents the accumulation of fat in the liver tissue.
6. Improves cholesterol metabolism, restores the synthesis of bile acids.
7. Accelerates the regeneration of liver cells, improves tissue homeostasis.
8. Raises vitality, increases stress resistance, promotes adaptation of the body to stress loads.
9. It inhibits the growth of pathogenic flora (including HIV), activates natural antiviral immunity.
10. Reduces psycho-emotional excitability, normalizes sleep, accelerates the body’s adaptation to stress.

Many pharmacological preparations and biologically active agents have been created on the basis of the gryfola fruiting bodies, in particular, to support the liver.

Indications:

• malignant and benign neoplasms (melanoma, sarcoma, leukemia, adenoma, polyps, papillomas, fibroids, fibroadenomas);
• menopause in women;
• overweight, metabolic dysfunctions, hypercholesterolemia;
• premenstrual syndrome (drawing pains, irritability, weakness, migraines, fatigue);
• diabetes;
• liver pathology (cirrhosis, fatty infiltration);
• thyroid diseases (hypo- and hyperfunctions);
• hypertension, viral pathologies (smallpox, hepatitis, chickenpox, respiratory infections, herpes, influenza, cytomegalovirus);
• helminthic and fungal invasions (candidiasis, giardiasis);
• bacterial infections (tuberculosis, mycoplasmosis, coccal flora, listeriosis).

Grifola curly has practically no contraindications, however, in case of overeating, it can provoke indigestion (due to the high concentration of chitin).

In order to avoid deterioration of health for pregnant, lactating women, people with gastrointestinal ulcers, pancreatitis, the product should be excluded from the daily diet.

Remember, the mushroom has the ability to absorb toxic substances, so it should not be collected near busy highways and industrial enterprises.

Grifola against oncology

The antitumor activity of gryfola is due to the presence of medicinal polysaccharides in its composition – beta-glucans. The main pharmacological effect of which is the activation of specific cellular immunity. Given that glucans do not undergo enzymatic fragmentation in the digestive tract, when they enter the body, they are quickly captured by the intestinal endothelium and transferred to the submucosal layer. Then they bind to the surface of cells responsible for antitumor defense: cytotoxic T-lymphocytes, macrophages and natural killer cells. After that, the activated “defenders”, due to the mechanism of repopulation, disseminate from the intestine to the mucous membranes of the affected organs, where they stop the foci of neoplasms.

Interestingly, the body of a healthy person suppresses more than a million cancer cells every day. However, due to the deteriorating environmental situation, constant stress and an unhealthy lifestyle, most people’s natural defense factors are in a “sleeping” state. When gryfola is consumed, both the activation of natural killers and the acceleration of the maturation of new “combat-ready” forms of lymphocytes occur. At the same time, beta-glucans are integrated into the genotype of cancer cells, activating mechanisms that trigger their apoptosis (programmed death). As a result of these processes, activated “defense” factors quickly recognize damaged cells, which makes it possible to stop the tumor focus at the earliest stage.

In addition, the griffol mushroom contains polyphenols (lignans, grifolans) and interleukins, which have an estrogen-like effect on the body. If necessary, they partially replace sex hormones in the receptors of the ovaries, uterus, prostate and mammary glands. As a result of these processes, the growth of hormone-dependent tumors is inhibited.

It is advisable to combine Maitake with classical methods of cancer treatment. So, against the background of taking a mushroom extract, side effects from radiation and chemotherapy are reduced: vomiting, pain, nausea, hair loss, “fall” of leukocytes. In addition, grifola helps to minimize the risk of disease recurrence and metastasis after surgery.

Cooking application

Despite the fact that grifola is classified as a conditionally edible species, young fruiting bodies that have undergone a mandatory heat treatment cycle are suitable for food. It is better to refuse to collect old mushrooms, as they have a tough fibrous structure and a bitter, unpleasant taste. The aroma of griffola is rich in mushrooms with a subtle hint of bread. The maximum shelf life of fresh raw materials is 2 days.

The product is suitable for any kind of food processing, especially cooking, stewing and frying. In Asian countries, the mushroom is served at the table as an independent gourmet dish, but most often it is added to soups, sauces and side dishes. In addition, a delicious fragrant seasoning is prepared from griffola. To do this, fresh fruits are dried and then crushed to a powder state. It is better to store such a product in a hermetically sealed glass container away from places with high humidity. This spice goes well with fish, meat, vegetable salads, shrimps and cereals.

To increase the shelf life, the fruit bodies of the fungus are frozen. However, before cooling, they should be pre-welded (to preserve the taste properties).

How to cook maitake?

1. Select young light fruiting bodies (preferably small).
2. Soak raw materials for 15 minutes in cool water (to remove dirt).
3. Remove sand, earth and dry leaves. If necessary, you can resort to the dissection of mushroom folds. Carefully remove the upper skin from the washed fruiting bodies.
4. Place the meitake in a saucepan and cover with cold water. In this case, the ratio of liquid to raw materials should be 2:1.
5. Bring the product to a boil (on medium heat), remove the foam, and then tighten the flame to the minimum mark.
6. Add allspice and salt (to taste) to the fruiting bodies.
7. Boil the mushrooms for 8-10 minutes.
8. Throw away on a colander.

After preliminary preparation, meitake are ready for further heat treatment: baking, stewing, frying, pickling.

Application in folk medicine

The healing properties of vulture have been known to mankind since time immemorial. For the first time, it was used by the healers of Japan and China to eliminate abdominal pain, cure hemorrhoids, calm the nerves and fight tuberculosis. Currently, grifola is used in almost all countries of the world as an antiviral, immunomodulatory, antioxidant, antitumor and bactericidal agent (in the complex therapy of functional disorders).

Grifola for treatment (basic forms):

1. Tincture. Pour 45 g of mushroom powder into 250 ml of vodka. After that, cork the container and move it to a cool place for 14 days. If necessary, alcohol can be replaced with natural wine (preferably Cahors). The elixir is indicated to stimulate weight loss, strengthen immunity (especially in the spring), increase the body’s natural antitumor defenses.

Tincture is taken 2-3 times a day (with sediment) 30 minutes before meals, 5-15 ml each (depending on the severity of the disease). The course of treatment is 90-120 days.

2. Oil. Ingredients for the preparation of the potion: 50 g of dried chopped meitake mushrooms and 500 ml of olive oil. Mix the ingredients and then move to a dark place for 14 days (in a stoppered flask).

Scheme of administration: 10-15 ml of the mixture at least 3 times a day (20 minutes before a meal). Oil should be consumed for a month, and then take a 10-day break. After a short pause, the course of treatment can be repeated.

The composition is used to prevent obesity, normalize cholesterol metabolism, and prevent fatty liver infiltration.

3. Powder. For medicinal purposes, it is better to use a product created by oneself. To do this, the fruiting bodies are cleaned, dried, and then ground in a coffee grinder.

For the prevention of seasonal colds, it is advisable to consume the powder in dry form (adding to food), and for the correction of functional disorders – in liquid form (by dissolving 0,5 g of seasoning in 250 ml of water). At the same time, the diluted composition is insisted in a warm place for 8 hours before consumption. Then it is distributed into 3 equal portions and drunk in 3 doses (preferably 20 minutes before meals). The minimum course of treatment is 90 days.

4. Extract. Pour chopped mushrooms (150 mg) with boiled water (500 ml), and then keep the mixture for at least 15 days in a dark place. The composition is taken 150 ml three times a day 20 minutes before a meal.

The healing extract is used to enhance the body’s natural antioxidant and antitumor defenses.

For pharmacological purposes, you can use dietary supplements meitake in capsules (as prescribed by a doctor) as a source of flavonoids, soluble dietary fiber, hypericin, glycyrrhizic acid.

Remember, in order to avoid binding the active components of the fungus, grifola should not be combined with fermented milk products, white radish, beans and soy. The minimum break between the use of these products is 60 minutes.

Conclusion

Grifola is an edible wood-destroying mushroom used both in cooking and in folk, traditional medicine. In the food industry, mainly young fruiting bodies of light shades are used. Grifola pulp has a rich mushroom aroma with a subtle hint of bread. The product is great for creating multi-component dishes (soups, broths, pickles, vegetable side dishes, seafood appetizers, various fillings).

The medicinal properties of meitake are due to the presence in the composition of the fruiting bodies of a large number of useful substances (polysaccharides, triterpenes, vitamins B, D, E, phytoncides, saponins, minerals, steroids, amino acids). The main pharmacological effect of the fungus is to stimulate the natural antitumor defenses (lymphocytes, killer cells, macrophages), which makes it possible to suppress the focus of malignant neoplasms in the early stages. In addition, grifola is used in folk medicine to normalize metabolism, improve glucose metabolism, reduce the manifestations of premenstrual syndrome, stimulate antiviral immunity, and accelerate weight loss.

The safe daily intake of fresh edible mushrooms is 100-150 g, dried – 15 g.