Reishi micro ground: All fungal cells are broken. Our digestive system can have access to the intercellular content and take 100% advantage of the product.
Micro ground reishi is the reishi that has been ground to microns (particles sizes of thousandths of a millimeter). Through this process, every mushroom cell gets its cellular walls broken (see fig. above). Therefore, it allows our gastric juices to access to all the mushroom’s properties. Reishi absorption is enhanced, and so the effect of the product on the organism.
Granulated reishi is designed to be taken as an infusion.
A gram of micro ground reishi has a huge contact surface. Such contact surface allows it to come into contact with a greater number of cells of the immune system, generating an efficient response of the body. Its effectiveness on the immune receptors of the digestive system could be about 200% or 300% higher than that of a granulated reishi.
Granulated reishi is designed to be taken as an infusion, not to be taken directly. It is barely digested when consumed directly. If we consume granulated reishi, it is very likely that just about 80/90 % of the product will be absorbed by our body. There are such big chunks that are often going to go through the digestive tract without dissolving, to then be expelled as waste.
Besides, the superior grinding of the micro ground reishi allows very fine dietary fiber to reach the colon and be effectively attacked by the intestinal flora, serving as an excellent prebiotic for it. The fiber of granulated reishi is so compact that in 1.5 to 2 days of transit through the colon, it will only be superficially attacked, so it will fairly have an effect on the intestinal flora.
Microscope view of micro ground reishi: more than 99% of the hyphas are broken, allowing a maximum digestibility of the reishi.
Should you decide to try a granulated reishi, consume it as an infusion or in decoction. The heat and the water will help to extract some molecules that our bodies can’t. The doses to use have to be from 2 to 4 times higher than micro ground ones, and YOU MUST DRINK THE ENTIRE RESULTING BEVERAGE
Fungi antioxidant pharmacological effect is related to the amount of phenolic compounds that the mushroom contains, just as it has been seen in grapes and wine.
Just like in the plant kingdom, more and more metabolites with antioxidant capacity are found in the fungi kingdom every year. Thus, antioxidants have been detected in common mushrooms sold in supermarkets such as: oyster mushroom (Pleurotus ostreatus), common mushroom (Agaricus bisporus) or shiitake (Lentinus edodes).
There are also mushrooms that are a natural source of powerful antioxidants. Thus the King Trumpet Mushroom itself (Pleurotus eryngii), consumed in many regions, has 40 times more antioxidant power than wheat germ, virtue also present in reishi (Ganoderma lucidum) since both fungi contain high quantities of "ergotioneina", one of the active molecules with the greatest antioxidant power known on the planet.
Pure reishi mushroom powder (Ganoderma lucidum) ready to be added to breakfast. Photo courtesy of MundoReishi.
Regarding the different antioxidant molecules of fungi, various operating mechanisms have been put forward:
Direct effects: due to reductive fungal metabolites.
Indirect effects: due to fungal substances that activate the body's antioxidant defense system: superoxide dismutase, glutathione peroxidase, catalase...
With respect to medicinal plants and nutraceutical fungi, it is fundamental to know two things:
1- Which part of the plant or fungus must be taken, that is, the part that presents the active principles of interest: it is not the same to take a root tea as to take a leave infusion, or, in the case of fungi, it is different to take mushroom powder as to take spore powder.
2- How to prepare it: infusion, decoction, maceration, natural way... To do it wrong may cause the destruction of the active principles.
Regarding point one:
In the case of fungi, it is common to find products based on fungal mycelium, that is, the living being that produces the mushroom, assigning him properties that have been found in the mushroom. To say that mycelium and mushroom have the same virtues is like saying (let us use a botanical comparison) that consuming apples is the same as eating leaves or apple roots.
The same thing happens with medicinal mushroom products made out of mushroom spores: just as it is not the same to eat an apple as to eat an apple seed, and do not ever try it because apple seeds are toxic (just a small amount can kill a person!) It is not the same to eat a mushroom as to eat mushroom spores. Each thing has its properties.
Apple seeds do not have the same properties as the fruit, in fact, they are toxic.
Regarding point two:
In the next post...
In the market there are numerous products based on reishi spores, which are very different from the reishi mushroom. We tell you the differences here.
To talk about the differences between reishi spores and the reishi mushroom, first we have to clarify what a spore is, so as to understand its chemical composition and its nutritional virtues:
Spores are similar to plant seeds. They serve for the reproduction of the fungi.
Just as we may plant a seed and it will germinate and produce the plant in suitable conditions, if we place a spore under ideal conditions, it germinates and produces the fungus (which in the future will produce mushrooms, like the reishi mushroom).
Photomicrograph of spores of Ganoderma lucidum (400x). They are like microscopic seeds.
Both seeds and spores, as reproductive structures, accumulate a lot of energy inside in very little space. This is required to feed the individual in its early stages. In nature, the best substances for accumulating concentrated energy are oils and fats, and therefore seeds and spores have a great amount of oils and fats. Because of this, humans extract oil from sunflower seeds, pumpkin seeds, colza, almond seeds... etc. and not from other parts of the plant. And the same happens with fungi:
The spores of the fungus Ganoderma lucidum have much oil inside and therefore are chemically very different from the reishi mushroom. This results in very different properties.
Reishi crop. Notice the edge of the cup is full of Ganoderma lucidum spores hanging. The spores are like the seeds of the fungus, a very different product in chemical composition and properties from the reishi mushroom.
To give us an idea about how chemically different they are, I'll go on with the example of the apple that we give in several areas of this website: We know that apples are very tasty and healthy, with lots of vitamin C, rapid assimilation sugars, pectins that contribute to the intestinal transit, water ... However apple seeds are toxic: eating a little glass of them can be mortal! This is because they contain a high amount of cyanogenic glycosides, substances that, upon contact with the stomach, release hydrocyanic acid - hydrogen cyanide- very poisonous.
In the same way, reishi spores have such a different chemical composition from the reishi mushroom that, for example, according to the results of this research, they shouldn’t be consumed in patients with stomach tumors: http://www.ncbi.nlm.nih.gov/pubmed/24282100 while the mushroom can be considered, according to the researchers of this other publication, as an aid against stomach tumor cells: http://www.ncbi.nlm.nih.gov/pubmed/24892846
In many websites, they erroneously attribute the same properties to spores and the reishi mushroom, whereas this is totally wrong.
Spores, of course, also have virtues as a dietary supplement, however, they must be studied and see what they can be good for or not, as it is not useful to consider them equal to the reishi mushroom, since they are completely different products.
In the Middle Ages, a lot of wisdom was stored thanks to the mushrooms. In the Christian monasteries, a good part of the knowledge of that time was collected and preserved in books written with ink of the mushrooms of the genus Coprinus.
Thus, the exquisite shaggy ink cap, lawyer's wig, or shaggy mane, as it is also called Coprinus comatus, was picked and liquidized, turning into black ink.
Coprinus comatus, shaggy ink cap. An exquisite mushroom that turns itself into black ink.
This feature is also found in other taxa of the genus, so it is very possible that in those ancient books there is an interesting spore collection.
More recently, during World War II, some official documents of the Nazis were also written with mushroom ink. Until this was found out, there was no way of intercepting or falsifying them.
It is currently sold dry and in capsules as an aid for benign prostatic hyperplasia. There are several publications that consider it interesting to this end.
At the beginning of this year 2017, a clinical study on the use of reishi as a protector of the liver and its use for fatty liver problems has been published in the journal of Pharmaceutical biology1.
The study was carried out with 42 people who consumed the equivalent of 2 grams of microground pure reishi for 6 months.
The people that had Ganoderma lucidum found reduced their hepatic marker enzymes (glutamic oxaloacetic transaminase (GOT) and glutamic-pyruvic transaminase GPT) and substantially improved their total antioxidant capacity, total thiols, and glutathione content in plasma, compared to placebo.
In addition, the abdominal ultrasound examination showed that the people who had a significant hepatic alteration before the treatment and consumed reishi afterwards reversed their mild fatty liver condition to normal condition, something never clinically seen for any pharmaceutical or natural product to date (such as milk thistle, artichoke, dandelion, etc.).
Nowadays the reishi is the only product that has clinically proved its properties for fatty liver.
The results of the research show the antioxidant, anti-aging and hepatoprotective nature of reishi.
COMMENTS: Considering that there is no specific treatment for the problem of fatty liver (nonalcoholic) at present, the fact of including reishi in the diet together with the specifications determined by the health specialist, such as not consuming alcohol, reducing cholesterol levels, weight loss, etc., could be a very valid option. But do not forget that reishi is only a food and that the indications given by your specialist are above all else.
1 Chiu, H. F., Fu, H. Y., Lu, Y. Y., Han, Y. C., Shen, Y. C., Venkatakrishnan, K., . . . Wang, C. K. (2017). Triterpenoids and polysaccharide peptides-enriched Ganoderma lucidum: a randomized, double-blind placebo-controlled crossover study of its antioxidation and hepatoprotective efficacy in healthy volunteers. Pharm Biol, 55(1), 1041-1046. doi: 10.1080/13880209.2017.1288750