We are big fans of eating fungi for a range of health, longevity, and immune reasons. A new study from Singapore suggests that weekly consumption of shrooms can help with increasing our long-term memory capacity. In a 6-year study of 600 senior adults in Singapore, eating ¾ cup of mushrooms twice a week cut the risk of mild cognitive impairment by 43 percent. The mushrooms consumed included freshly cooked golden, oyster, shiitake and white button mushrooms as well as dried and canned mushrooms, but the researchers said it is likely that other types of mushrooms also would have beneficial effects.
Source: Lei Feng et al, “The Association between Mushroom Consumption and Mild Cognitive Impairment: A Community-Based Cross-Sectional Study in Singapore.” Journal of Alzheimer’s Disease, March 12, 2019; 1 DOI: 10.3233/JAD-180959
How can you get more mushrooms in your diet? Try this recipe:
– 1/2 lb of cremini mushrooms, ½ inch sliced
– 2 tablespoons of ghee (you can also use butter, olive oil, or grapeseed oil)
– ½ shallot, diced
– 2-3 cloves of garlic, minced
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
– To clean the mushrooms, take a damp paper towel and gently wipe the outside. Mushrooms are like sponges so, to prevent them from getting soggy, avoid submerging them in water.
– In a large sauté pan at medium heat, melt the ghee.
– Once the ghee is melted and hot, add the shallots to the pan and cook for about 2 minutes until slightly golden and fragrant.
– Add the mushrooms and garlic and cook for another 3 minutes.
– Add parsley, salt, and pepper to taste and cook for another 30 seconds.
– Remove from heat and serve.