Dried, salted, marinated, boiled, fried and even raw - for a man who grew up in a "mushroom" place, there is no more universal food product with the most diverse taste palette. About their taste everything is clear - or rather, "the taste and color ...", but the useful properties of mushrooms are often subjected to conflicting criticism.
Benefits of mushrooms
To begin with, the first antibiotic was obtained from the fungus penicillium. And even today the mass of various kinds of medicines is obtained from extracts of mushrooms:
- biomycin, streptomycin - antibiotics ;
- Extraction of white fungus - with frostbite;
- extracts from govorushki, mushrooms, ryadovok - with tuberculosis;
- extract from champignons - with purulent wounds;
- Extraction from raincoats - with abrasions, cuts.
- As for vitamins, they also have more in mushrooms:
- vitamin B1 is not less than in the beef liver;
- vitamin D, as in butter;
- in addition, vitamins B2, Cu PP.
Of course, not only "extracts" have useful properties, but also mushrooms themselves in pure form. So, regular consumption of fungi is an excellent prevention of malignant tumors.
The best way to prepare mushrooms with a curative diet and weight loss is salting. Only salt and raw, untreated thermal fungi are the only way to preserve the entire benefit of the product.
In the useful composition can also be found:
- calcium;
- copper;
- zinc;
- iodine;
- iron.
Contraindications
Mushrooms are very protein and very high in calories. These, on the one hand, the beneficial properties of fungi
In addition, fungi are known for their absorbent properties. The more uncomfortable, in terms of location, they are located, the less they accumulated industrial emissions and heavy metals, which are full of nearby to megacities "pieces" of nature.