1 in 2 men and 1 in 3 women will develop cancer in their lifetime. Some cancers are out of our control, but we can reduce our risk with things like lifestyle and diet. And new research shows…
Maybe we should start to make a habit out of eating mushrooms.
A review of 17 studies that were published between 1966 and 2020, with data from nearly 20,000 cancer patients showed…
👉 People who incorporated mushrooms into their daily diets had a lower risk of cancer than those who did not 👈
The amount of mushrooms that offered protection was about one quarter cup per day—not much!!
Mushrooms contain a powerful antioxidant called ergothioneine, which may be why they support cellular health. These mushrooms have the highest amounts of ergothioneine:
- King Oyster
These mushrooms have less, but the research showed that all types of mushrooms were beneficial:
- White Button
- PortobelloYou can add mushrooms to salads, stir-fries, omelettes, soups, sauces, and more
Here is a quick and easy recipe that can be a stand alone treat or a delicious side.
Mushroom Garlic Quinoa
6 ingredients · 20 minutes · 4 servings
1 cup Quinoa (uncooked)
1 3/4 cups Water
1 1/2 tsps Extra Virgin Olive Oil
2 cups Mushrooms (thinly sliced)
2 Garlic (cloves, minced)
Sea Salt & Black Pepper (to taste)
1. Combine the quinoa and water together in a pot. Place over high heat and bring to a boil.
Once boiling, reduce to a simmer and cover. Let simmer for 12 to 15 minutes, or until all
water is absorbed. Remove lid, fluff with a fork and set aside.
2. While the quinoa cooks, heat olive oil in a saucepan over medium heat. Saute sliced
mushrooms until soft. Add garlic and saute for another 1 to 2 more minutes.
3. In a bowl, combine mushrooms with quinoa and season with salt and pepper. Enjoy!
Serve it With
Our Balsamic Roast Beef, Honey Garlic Chicken Thighs or any soups.
Refrigerate in an air-tight container up to 4 days or freeze up to 1 month.
Squeeze out all the air and flatten your freezer bag to reduce freezer burn and optimize
Ba DM, Ssentongo P, Beelman RB, Muscat J, Gao X, Richie JP. Higher Mushroom Consumption Is Associated with Lower Risk of Cancer: A Systematic Review and Meta-Analysis of Observational Studies. Adv Nutr. 2021. [link]