A-Z nutritional value Articles

While black cherry is a well known ingredient in foods such as jams, pies and drinks, less is known about the many health benefits of this tasty little fruit.

What is Black Cherry?

Black cherry, also known as wild black cherry, is found indigenous to eastern North America. Its Latin name is Prunus serotina and this sun loving tree can be found throughout southern Quebec and Ontario. Both the bark and the cherries have medicinal properties and have unique applications.

Health Benefits of Black Cherry

The bark of this tree is a cough suppressant and is excellent for treating colds, coughs and bronchitis. Its astringent properties also make it useful in treating diarrhea and digestive upset. The bark is also believed to have sedative properties and can be used for insomnia.

The cherries (the fruit of the tree) are used to treat gout, which is a build up of uric acid crystals in the joint, causing pain and inflammation. Uric acid crystals build up as a result of eating high amounts of meat, sugar, coffee and alcohol. Black cherry cleanses uric acid crystals from the joints and helps relieve pain associated with inflammation. One study found that consuming this fruit caused reduced blood levels of uric acid and increased uric acid levels in the urine, meaning that the black cherries helped the kidneys excrete excess uric acid.

One small study showed that drinking this fruit juice reduced muscle damage after exercise. More research is needed to confirm this benefit, but the initial research is promising.

Medicinal Properties of Black Cherry

Like other medicinal plants, this fruit has a number of active constituents that contribute to its affects on the body. The bark has cyanogenic glycosides that act to reduce the cough mechanism. The bark also has astringent properties that dry up secretions, which makes it useful in colds and diarrhea.

Black cherries contain anthocyanins, which have antioxidant and anti-inflammatory properties that protect cells from damage. This makes it potentially beneficial for healthy cell growth and one study showed that they prevented unhealthy colorectal cell growth; however, more research is needed.

How To Take These Supplements

Since there are two different components of this plant with different uses, you must pay attention to the form you purchase. Black cherry bark is often used in herbal combination remedies for coughs and colds, and is not usually found on its own. This fruit can be found in juice form or as an extract in soft gels or capsules.

Carbohydrates are often talked about in diet culture and have been dubbed as the enemy to weight loss. However, carbohydrates play a very important role and function in your health. Let's explore the different types of carbohydrates and how each can impact your health. 

Types of Carbohydrates: Simple vs Complex Carbs

Simple Carbohydrates 

The terms simple carbohydrates, refined carbohydrates and high glycemic carbohydrates are basically interchangeable. What makes these carbohydrates different from their complex (or low glycemic) carbohydrate counterparts is the physical effect these foods have on the body and how quickly these effects take place. Foods that are high on the glycemic index cause an almost instant spike in blood sugar, which then causes an instant release of insulin, allowing that sugar to get into the cells where it is needed for energy.

A quick or high surge of insulin is viewed as a stress to the body, and consequently, the adrenal glands produce and release cortisol to help cope with this stress. At this point, we often start craving something sweet, as our body wants to protect against the dangers of hypoglycemia. Simultaneously, the liver releases glycogen, again to increase blood sugar levels and avoid a hypoglycemic state. Between the glycogen release and the sweet food or drink that we ingest, there is another large and quick spike in blood sugar, causing another huge insulin release, and the cycle continues. The danger of this continuous cycle of blood sugar – insulin – cortisol - glycogen – blood sugar – insulin – cortisol – glycogen is that the organs responsible for the production and release of these substances become tired.

This can lead to insulin insensitivity (when the pancreas becomes exhausted) and adrenal exhaustion (after ongoing cortisol release) these problems can then lead to whole-body hormone imbalances, not to mention diabetes, weight gain, obesity, an acidic pH, and significant cardiovascular dysfunction. Some examples of simple carbohydrates include many refined products. Anything white – white bread, white pasta, most commercial baked goods and breakfast cereals are considered high glycemic and simple carbohydrates.

Complex Carbohydrates

Complex carbohydrates are just that, they are made up of substances that are harder for the body to break down and digest. More accurately, complex carbohydrates are chains of 3 or more simple sugars and often include significantly more fibre, meaning their absorption in the body is slower (also slowing sugar release and therefore how quickly and how high blood sugar elevates). For many individuals, this also means they feel more full for a longer time and need to eat less (often) than they would with more simple or refined carbohydrate foods. It is also important to know that some complex carbohydrates are not digestible at all and cause even less or no changes at all in blood sugar.

Complex carbohydrates include many vegetables and whole grain products. These foods also tend to be lower on the glycemic index, than their refined or simple carbohydrates counterparts. For example, whole wheat bread, wholegrain pumpernickel and sourdough rye bread are all much lower on the glycemic index than white bread, just as brown rice is lower on the index than instant white rice. Generally speaking, the more processed a grain is, the easier it is to digest and therefore the higher the glycemic index it falls (because it causes blood sugar to go higher and to get there faster!).

Food Examples

Simple Sugars

• Glucose – A monosaccharide that forms the building blocks of most candy/sweets/sugary foods. Foods such as jams (preserves), candies, and dried fruits are all very high in glucose.
• Sucrose – Table sugar
• Fructose – Found naturally in certain foods (fruit and vegetables!) and also processed to make high fructose corn syrup, found in many candies, cereals, juices and sodas

Intermediate

• Maltodextrin – produced from corn, rice or potato starches (through enzymatic reaction) for use as a low-calorie food additive and sweetener. It is thought to be digested easier than many other artificial sweeteners.

Sugar Alcohols

• Xylitol – A naturally occurring sugar alcohol and sugar substitute found in the fibres of many fruits and vegetables. Xylitol is included in many toothpastes and gums, as it has been found to prevent bacteria from adhering to tooth enamel, actually helping to prevent cavities.
• Erythritol – A sugar alcohol, also occurring naturally in some fruits and fermented foods. Almost non-caloric.
• Malitol – Another sugar alcohol, closely resembling sucrose. Low calorie and higher sweetness factor than many sugar alcohols.

Indigestible Carbohydrates

• Inulin and FOS (Fructooligosaccharides) – Found in onion, chicory root, garlic, and jerusalem artichoke. These fibrous carbohydrates are also called prebiotics, as they promote the growth of 'healthy' or 'good' bacteria in the gut, at the expense of the 'bad' bacteria.

Health Benefits & Importance of Carbohydrates

Carbs & The Immune System: Their Effect On Good vs Bad Bacteria

This may be a repeat lesson for many, but I thought it would be helpful to also include in this article what some of these groups of carbohydrates are doing in terms of immune health, more specifically the GALT system (gut-associated lymphoid tissue). Our digestive tract is lined with bacteria, which help us to ferment and break down the foods we eat for optimal digestion, as well as help to protect us against other bacteria, foreign to our system, and against an overabundance of any one bacteria in general – which then automatically becomes 'bad'. Many indigestible carbohydrates, such as inulin, are termed prebiotics because they more or less feed the 'good bacteria', to ensure that it has a larger population than the 'bad bacteria' of the gut. Simple sugars, like glucose, fructose and sucrose feed the bad bacteria, making them stronger and increasing their ability to spread and outnumber the good bacteria. This is just one way that refined or simple sugars serve to suppress the immune system.

Carbohydrates As Supplements

Protein, in terms of a sports supplement, is meant to assist in muscle rebuilding, while carbohydrates supply fuel/energy for the body and can be used before, during or after a workout. Carbohydrate supplements work to replenish glycogen stores which are depleted when we exercise. Simple carbohydrate supplements are used to create the insulin spike (mentioned above) in hopes that, for exercise performance, this allows for nutrients (glucose) to get into the cells faster for immediate energy. Waxy maze starches are widely used in the world of training and sports nutrition. They are long-chained carbohydrates that work like simple carbs. - rapidly absorbed in the body, providing immediate energy. Complex carbohydrates can also be used as supplements to enhance performance and muscle building. They again provide energy, as well as supporting new muscle growth. Without complex carbohydrates as a source of fuel, our bodies will eventually start using protein from muscle for energy, resulting in lost muscle mass (hardly the goal for most athletes). Many complex carbohydrate supplements are maltodextrin-derived.

Natural Sugar Alternatives For Better Blood Sugar 

Alternative Sweeteners

Stevia

Stevia is a calorie and carbohydrate-free natural sweetener. It can be used wherever sugar is called for in baking, but keep in mind it is said to be 300 times sweeter than sugar, so you'll want to use significantly less. That being said, stevia does not affect blood sugar in the same way that sugar does and is safe in moderation for diabetics.

Date sugar

Date sugar is a great alternative to brown sugar, especially in baking. It can be used one to one with table sugar. It contains all the vitamins, minerals and fibre found in dates, so it's rich in nutrients. It is fairly high on the glycemic index, however, so use it in moderation.

Raw Honey

Raw honey is rich in nutrients, sometimes referred to as a superfood. It also has antibacterial, antiviral and anti-fungal properties, and it is alkaline forming and helps to keep a balanced pH in the gut. It is sweeter than table sugar, but it is also higher in calories and carbohydrates. This is not the best substitute for individuals with blood sugar issues. Be sure to avoid processed or refined honey, as it has been stripped of all its nutritional value and medicinal properties. Similar to corn syrup, refined/processed honey is nothing more than empty calories, and a lot of them.

Molasses

All of the nutrients that are taken out or stripped from table sugar are combined to make molasses. It is nutrient-rich, being a high source of iron, as well as containing calcium, copper, magnesium, phosphorus, zinc and potassium. Similar to raw honey, it has an alkalizing effect on the digestive system. Great for baking, although it does have a distinct taste.

Maple syrup

I have a personal weakness for maple syrup and although it is still a better alternative than sugar, it is still a somewhat refined alternative. It is also a little higher on the glycemic index than some of the other alternatives I am mentioning here. All that aside, in moderation, maple syrup is nutrient-rich and full of antioxidants.

Agave nectar

This is a syrup made from the sap of the blue agave plant. Agave is slightly sweeter than sugar, but very low on the glycemic index. It can be substituted for sugar in baking. It is recommended that you use ¾ cup of agave for every cup of sugar and cut the liquid in the recipe by ¼ cup. Because it is a liquid and has no aftertaste, it is also great for sweetening coffee or tea. Beware of "RAW" agave products. It is important to understand that there are no rules in terms of labelling a substance raw. Although I still believe Agave to better for you than refined sugar, do not be fooled. It must still be heated to high temperatures to exist as it does on the shelves today. Whether the label reads raw or not, there is still some processing that makes the substance shelf-ready and therefore some nutritional properties that are lost.

Brown Rice syrup

Brown Rice syrup is lower on the glycemic index, but still not recommended for diabetics, as it can cause spikes in blood sugar. It has a bit of a nutty flavour and is great for baking, especially in granolas and crisps. It is also less sweet than table sugar.

Synthetic Sweeteners: How Do They Compare?

Splenda (Sucralose)

Once thought to be the 'healthiest alternative', there is some evidence to suggest that Splenda contains a bulking agent made from derivatives of corn syrup (= SUGAR). Being 600 times sweeter than sugar itself, the amount of sucralose alone that would be necessary to sweeten your morning coffee is so minimal that it is argued that it must be combined with a bulking agent to package. Although still very low in calories, this may have side effects for diabetics who are consuming Splenda in large amounts.

NutraSweet/Equal (Aspartame)

Aspartame is a combination of L-aspartic acid and L-phenylalanine. It has 24 calories per tsp. and is 180x sweeter than sugar. There have been claims in the past that aspartame can lead to brain cancer, but it appears that scientific research does not support these findings. That being said, individuals with phenylketonuria (PKU) need to avoid aspartame, as do individuals who are prone to headaches, as there is some moderate evidence to suggest it exacerbates this issue.

Sweet N' Low (Saccharin)

Around 1879, saccharin contained 1/8 calorie per tsp. and it is 300 times sweeter than sugar. Again, there were studies in the '70s (leading to an FDA warning on the label, which has since been removed) linking saccharin to bladder cancer in rats. These studies have since been shown to be of poor quality. That being said, saccharin is known to have a bitter chemical aftertaste and is not enjoyed by all.

Mulberry is the common name for plants in the Morus family. In North America, the most commonly used Mulberry to refer to the species Morus alba (White Mulberry) and Morus rubra (Red Mulberry). The fruit and the leaves have been shown to have very different health benefits. Mulberry fruit has been found to have potential benefits to both cardiovascular health. The leaf of the Mulberry bush, on the other hand, was initially discovered to help regulate blood pressure. Let's explore other ways a mulberry supplement can support health. 

Key Benefits of The Mulberry Plant

Benefits of Mulberry Fruit

The mulberry fruit is tart and sweet and also contains a rich content of phenolic flavonoids called anthocyanins. It also contains resveratrol, a strong antioxidant that can be used to protect against vascular damage. Mulberry fruit is a source of many strong antioxidants and also provides a rich dose of vitamin C and other nutrients.

Benefits of The Mulberry Leaf

Throughout history, Mulberry leaves have been cultivated around the world as food for the silkworm to further the production of silk. Later, it was discovered that the leaves could also have medicinal benefits for humans.

Exploring the Health Advantages of A Mulberry Supplement

Cognitive Health Benefits

Some preliminary research has suggested that Mulberry fruit may help to protect those neurons normally affected in people suffering from Parkinson’s Disease. Further research is required, but the initial results do look promising.

Cardiovascular & Cholesterol Management

In addition to being full of powerful antioxidants, Mulberry fruit extracts have also been shown to inhibit the oxidation of“bad” (LDL) cholesterol, and to prevent the formation of foam cells by macrophages, one of the major steps involved in the formation of atherosclerotic plaques. Thus supplementing with Mulberry fruit extract can help to prevent atherosclerosis.

Healthy Blood Sugar Management of A Mulberry Supplement

Mulberry leaf is particularly useful in helping to regulate healthy blood sugar. Supplementation has been shown to slow the absorption of sugar in the digestive tract, which helps to stabilize and maintain blood sugar levels. Thus it can help diabetes sufferers to better manage their blood sugar when eating foods that normally have quick absorption.

Selecting A Quality Mulberry Supplement

Mulberries can be eaten fresh as a snack or as part of a meal. They can also be eaten dried and used in baking recipes in place of raisins. A mulberry supplement may also contain a powdered form of the fruit. The dosage has not yet been established by research, but doses within the range normally eaten in the diet are considered safe.

The health benefits of Mulberry leaf depend greatly on the quality of the extraction process used. As with most herbal supplements, be sure to use a manufacturer that you trust. Mulberry leaf can be taken as a tea or in powder or capsules. Tea can be taken in a dose of between 4.5 and 15g daily. The recommended dosage for concentrated extracts, like those found in capsules, is 1000mg (1g) three times daily before meals.

While on the surface, ghee and butter seem similar, deep down there are key differences between the two. When taking a closer look at ghee vs butter, you'll learn that ghee is a form of clarified butter that is commonly used for cooking in South Asia and the Middle East. In India and Pakistan, ghee is commonly served alongside other foods and is used in cooking much like butter is used in North America; however, since it's been clarified to remove milk solids and water content, ghee has a much higher smoke point. 

To make ghee, butter is simmered until the foam on the top becomes settled sediment at the bottom and the liquid becomes clear and golden. The sediment is filtered out, leaving pure ghee behind. This ghee becomes solid at room temperature.

Other forms of clarified butter are used in cooking around the world. In North America, clarified butter is often called “drawn butter” and is served as a dipping sauce for shellfish like lobster and crab.

Discover The Key Uses For Ghee

Cooking With Ghee vs Butter

Ghee is commonly used for cooking in several countries around the world. It is ideal for deep frying because it has a much higher smoking point than most vegetable oils, including butter, which means it will not overheat and oxidize as quickly as most vegetable oils. Ghee is also commonly used in baking, as a glaze for bread, and in sauces to make a more rich flavour than other oils.

Religious and Medicinal Practices

Religions that hold cows sacred often use ghee because it is sourced from cow’s milk, and thus it is commonly found in Vedic and Hindu rituals. It is also used as the main ingredient in many Ayurvedic medicines. It is used in this way to maintain healthy skin, digestion and mental function. Western medicine has found ghee to stimulate the secretion of digestive juices like stomach acid and bile. This can help to reduce blood cholesterol levels by promoting its release into the intestines. Ghee is also used topically on burns and blisters and to help soften the skin.

Nutrients Found in Ghee

The extraction process for ghee removes the milk solids and water, leaving behind an almost pure fat. This leaves near negligible amounts of lactose and casein, which allows ghee to often be eaten by those with lactose intolerance or mild milk allergy without negative effects. One tablespoon of ghee contains 12.7g of fat, almost 8g of which is saturated fat, and it also contains 33mg of cholesterol. It also contains essential fatty acids such as omega-3 and omega-6 fats that can provide anti-inflammatory benefits.

Shopping Tips For Quality Ghee Products

There are imitation ghee products on the market that use partially hydrogenated vegetable oil which is loosely called vegetable ghee (vanaspati or dalda ghee). These products are often falsely advertised and can contain trans fat, and hydrogenated oils that can be detrimental to health. Genuine ghee is often called desi (country-made) ghee or asli (genuine) ghee to distinguish it from vegetable ghee.

Different Ways To Use Ghee vs Butter

Ghee can be used in cooking in much the same manner as butter is used in most dishes. It is often used to fry foods because of its high smoking point. It has a long shelf life and can be kept at room temperature as long as it is in an airtight container. Be sure to purchase genuine (desi or asli) ghee to avoid contamination with harmful oils.

Given the size of the average nut, it is amazing all the nutrients that can be packed into such as small package. Nuts such as almonds, walnuts, hazelnuts, macadamia, pecans, pistachios and more... are a good source of protein, fibre, omega 3 and omega 9 fatty acids.

They are also high in vitamin E, folate, calcium, magnesium and potassium. These nutritional properties make them a great choice for those looking for heart-healthy foods, and those interested in both diabetes and cancer prevention.

Understanding Why Nuts Are Advantageous

The polyunsaturated fatty acids in nuts have been shown to help lower blood cholesterol, as well as possessing anti-inflammatory properties. The phytosterol content inhibits the accumulation of fat in the artery walls, decreasing the risk of heart attack and stroke. Arginine, an amino acid found in several nuts is a precursor to nitric oxide, which acts to dilate blood vessels and help lower blood pressure. Calcium, magnesium and potassium also support healthy blood pressure. This food is high in antioxidants, helping to prevent free radical damage to heart cells. Folate can decrease homocysteine levels, helping to prevent stroke, heart attack and other cardiovascular events. There is no denying that our hearts beat for nuts.

Potent Antioxidant Properties

The coating or skin on many types of nuts is especially high in polyphenol antioxidants, which are great at fighting free radicals and supporting healthy cell renewal. Phytic acid, another antioxidant found in nuts has also been shown to improve healthy cell growth. More recently, research has shown that the healthy fats in nuts may improve the efficiency of insulin in the body, reducing the risks of developing Type II diabetes.

Who Shouldn't Consume Nuts

Despite all the pros of regular nut consumption (in moderation – of course), some individuals would most likely benefit from avoiding them, particularly those who suffer from Inflammatory Bowel diseases, like Crohn's, Colitis and Diverticulitis. 

Not all who suffer from these issues will find that they need to avoid nuts, but these individuals should always use caution when consuming this food and be aware of any symptoms or exacerbations that can develop with their consumption. There is also some debate on how early nuts should be introduced into the diet. Especially when talking peanuts because they tend to have a high allergenic potential, which at one time was a reason for delaying their introduction. Now, some research proposes that a delay is not necessary and may lead to a higher risk of allergy. The consensus seems to be that there is no consensus. Professionals say anytime between 12 and 36 months, they can be introduced into the diet.

Raw vs Roasted Nuts: Which Is Best?

When comparing nutritional information of raw versus roasted, there is no denying that raw will always come out on top. That being said, these differences aren't as significant as some would believe and at the end of the day, dry-roasted nuts still have nutritional value. The real difference between raw versus roasted has very little to do with the protein, fibre or fat content of the nut itself, but rather the stability or shelf life, and perhaps equally as important is how they are roasted – with or without oil, added salt, at what temperature, etc.

The natural unsaturated oils on nuts, as good for us as they may be, are fragile and oxidize quickly when exposed to heat, light and air. Because of this, the roasted variety tends to have a much shorter shelf life and can become rancid much faster than raw nuts. Storing all nuts in an airtight container either in the fridge or freezer can help to delay this process.

Some nuts are roasted in oil, which most definitely adds to the fat content of the nut, and decreases nutritional value, as most times these oils are hydrogenated. Many roasted nuts are also salted, HEAVILY. Again this isn't great news for individuals looking to keep their salt intake to a minimum. Some nuts are also roasted at high temperatures. One rather alarming problem with this is that asparagine, an amino acid present in some nuts, specifically high in almonds, produces a by-product called acrylamide when processed or heated to high temperatures (above 120 degrees Celsius). In animal studies, acrylamide has been associated with an increased risk of developing several types of cancer and is considered a probable human carcinogen. One way to avoid aspargine exposure, as well as ensure there is no oil or salt added to your roasted nuts, is to simply roast them yourself. If you do this at a low temperature over a longer period, you still get the roasted flavour that many prefer, while maintaining as many nutrients as possible.

Roasted nuts are also easier to digest than raw nuts, which may be good or bad depending on how you look at it. For individuals with compromised digestion to begin with, roasted nuts may prove an easier option. That being said, raw nuts that require a longer time and more energy to digest, can help to stabilize blood sugar and cause us to feel satiated for a longer period. This is one bonus for those eating nuts as a way to keep off or even help to lose a little extra weight.

Shopping Tips For Buying Quality Nuts

Generally speaking nuts do have a season. They are usually harvested and at their most fresh and enjoyable in fall. Raw unshelled nuts have the longest shelf life and can be kept for up to one year if stored in a cool place. Even with raw nuts, once they are shelled, they are more prone to oxidization and becoming rancid. Again, be sure to store all unshelled nuts (roasted or raw) in an airtight container in the fridge or freezer. Take a look at the type of packaging and dates on all raw nuts, as well as the processing/roasting methods of all pre-packaged roasted nuts (look for added oils, sugars and preservatives- and avoid them!). Use caution when buying nuts in bulk or from large bins, as it is hard to know how long the nuts have been there and many of these containers are not airtight leaving their contents more susceptible to oxidation.

Peanuts 101

Few people realize that peanuts are not nuts or even seeds at all, but rather legumes and as such grow underground. Peanuts are rich in nutrients and contain about 25% protein, a little more than the average 'true nut'. That being said, there are some concerns about peanut consumption. Peanuts tend to be processed at even higher temperatures than other nuts. This is because peanuts are at a higher risk of being contaminated with the mould Aspergillus flavus, which produces a carcinogenic substance called aflatoxin. The high temperatures and processing methods may ensure these microorganisms are killed, but may also negate some of their nutritional properties. Peanut allergies are also quite common today, and many schools ban any peanut products from entering the schools, as even the smell of peanuts can cause anaphylactic shock in some individuals. It has been hypothesized that North American roasting techniques increase the allergen potential of peanuts by making specific allergens in peanuts more difficult to digest.

If you'd prefer to avoid peanuts but are still looking for something to compliment that honey or jam, think of other nut butter, such as almond butter, cashew butter, hazelnut butter and more. Nut butters come in both raw and roasted varieties. Read the label so you know what you are getting. Almond butter is great served with quartered apples or as an added protein in your morning smoothie. Give them a try!

Healthy Consumption of Nuts

Despite all the many health benefits of the NUT, I must once again remind you that, as with most delicious treats, nuts should always be consumed in moderation. One serving depends on the nut in question. For instance, one serving of almonds is equal to about 24 almonds. One serving of pistachios contains about 47, while a serving of walnuts consists of roughly 14 walnut halves.

Nuts may be high in many nutrients, but they also contain calories and fat, so be sure that you are taking some empty calories or refined carbohydrates out of your diet and substituting these protein, fibre and nutrient-packed pieces in their place. Just always remember the rule of moderation. You can have too much of a good thing!

Maitake means "dancing mushroom'' in Japanese. It got its name because it was so valued in ancient times that people danced when they found a colony in the wild. The maitake‘s shape also looks like a bunch of butterflies that are in a wild dance. Maitake mushrooms have become popular because scientific studies done on mice show that an extract of the mushroom can inhibit the growth of tumours and stimulate the immune system. 

Key Constituents Found in Maitake Mushrooms

The health benefits of Maitake are believed to be due to various polysaccharides. Polysaccharide compounds are also a source of medicinal effect in herbs that have immune system action, like Echinacea. Human clinical studies on patients with unhealthy cell growth are currently underway. Maitake may be useful for limiting unhealthy cell growth in the breast, colorectal, lung, stomach or liver. Maitake extracts may also help fight symptoms of autoimmune diseases. 

Maitake Mushroom As A Food & Supplement Varieties

Maitake can be found in gourmet restaurants, dried and packaged in gourmet grocery stores, and in supplemental forms either in capsules or a liquid extract. It may be a part of formulas for immune system support. The maitake mushroom is now cultivated, in Japan, for medicinal use. This alleviates concerns about ecological harvesting and extinction of the maitake.

Important Information & Potential Side Effects

Little information has been collected concerning the toxicity of maitake, although some cases of allergic reactions have been reported. Individuals whose condition is dependent on immune system depression should not use maitake. Individuals with cancer, AIDS or other serious health concerns should consult with their health professional before using maitake.