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Eating mushrooms may cut your chances of dementia in half: Study
Replies
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This is just an observation that 300 grams of mushrooms prepared any way you love them is still a lot of mushrooms to have to eat every week.0
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JeromeBarry1 wrote: »This is just an observation that 300 grams of mushrooms prepared any way you love them is still a lot of mushrooms to have to eat every week.
It's slightly more than a package. I can use half a pack in a stir-fry easy.3 -
janejellyroll wrote: »magnusthenerd wrote: »i don't do mushrooms. i want to. but i just not a fan of taste and/or texture
but i like cooking and so many wonderful dishes include mushrooms
one more reason for me to try to acclimate my tastebuds if this study and studies like it continue to support the idea
Mushrooms have a taste?
To me, they taste kind of earthy, savory, and rich. I'm a fan of the taste, but I can see how people could dislike it.
Yes please. Sauteed in olive oil, butter and garlic....I want some now.
eating some right now. Sauteed with butter-flavored oil spray, some sesame oil, garlic, onion, zucchini, collard greens, canned chicken, black olives, and water chestnuts.
Sans water chestnuts for me, otherwise..my mouth is watering right now ...janejellyroll wrote: »magnusthenerd wrote: »i don't do mushrooms. i want to. but i just not a fan of taste and/or texture
but i like cooking and so many wonderful dishes include mushrooms
one more reason for me to try to acclimate my tastebuds if this study and studies like it continue to support the idea
Mushrooms have a taste?
To me, they taste kind of earthy, savory, and rich. I'm a fan of the taste, but I can see how people could dislike it.
Yes please. Sauteed in olive oil, butter and garlic....I want some now.
It's almost morel season here.
I rarely get some, but possibly the best food on earth, in my world. Yes to "earthy, savory and rich", and then some. Plus, if you're not careful, you have an opportunity to eat your RDA of tiny ants.
(As a veggie, I avoid this.)
(NB the commercial morels are OK, the usually-fresher wild ones much better, richer. Maybe the commercial ones would be as good if I could ever find properly fresh ones: The ones sold as "fresh" are kind of dried-out, because that happens fairly fast. I've only had home-dried wild ones once that I can recall, and remember them as richer than dried ones that are commercially available.)
I completely can't relate to thinking mushrooms don't have much flavor, in general. They're a classic umami flavor. Some are more flavorful than others, usually the darker ones richer; the flavor comes out better cooked, in most, IMO. But most of them, full of delicious flavor. (The canned ones don't have much, and that not very good IMO.)
I don't think of the texture as slimy, but I can kind of see how someone could.
Believe or not, I've never had morels. I can add that to my 'must try one day' list.
Portobella are a staple in my house, along with common whitecap (I don't know if there's another name for them) and one that may or may not be shiitake (fast googles image...) could well be.
The richer, earthier tastes suit me, although I have to confess I may have never tried them without garlic. The salt if I don't have fresh on hand.
One of my all time favorite dishes is cauliflower, mushrooms (any type) along with fresh crushed garlic and butter. Sauteed until the cauliflower begins to turn golden brown, slightly crunchy, but soft.
All. Day. Long. Yes
Oh, the texture - sure, I could see it being a bit of a turn off to some. It's never bothered me though.1 -
magnusthenerd wrote: »the renaissance fair by us has portabella burgers and butter and garlic button mushrooms and they all smell wonderful but nope. they go in my mouth and then come right back out. can't even force a swallow
but that's an interesting idea about ground mushroom
Do you have actual gagging / retching reactions to them? I had issues like as a child towards most vegetables, even something I'd call similarly low in flavor like lettuce. Overtime I just powered through it so that it took more to elicit a reaction until at this point in my life I usually have 4 to 5 servings of vegetables as part of lunch.
depends on the day. somedays brain won't swallow. other days, the brains says the whole stomach is infected with mushrooms and a system flush is needed
i want to like mushrooms
What mushrooms are to you, asparagus is to me. I just cannot like the stuff, want to, but can't. It is what it is 1 -
JeromeBarry1 wrote: »This is just an observation that 300 grams of mushrooms prepared any way you love them is still a lot of mushrooms to have to eat every week.
In my world, 300g is "about a serving". Two days ago, a serving was 315g of so-called "baby bellas" (name irritates me so much: Cremini!). I think that was 13 mushrooms, not so many.
And they tasted quite nice to me, sauteed in olive oil with caramelized onions, then tossed at the end with a serving of chickpea penne, a dollop of fromage blanc, some home-grated parmesan, and a good bit of fresh-ground black pepper. That was Wednesday night's main, huge plate for 516 calories, 40g protein, and pretty tasty if I do say so myself. (Don't worry, I got my colorful stuff on the side: 300+g of romanesco broccoli (with a dab of Meyer lemon oil and white wine vinegar), and spaghetti squash (190g) with tomatoes (120g)). Yum.
I could handle something like that every week, with pleasure. More often, even.7 -
janejellyroll wrote: »magnusthenerd wrote: »i don't do mushrooms. i want to. but i just not a fan of taste and/or texture
but i like cooking and so many wonderful dishes include mushrooms
one more reason for me to try to acclimate my tastebuds if this study and studies like it continue to support the idea
Mushrooms have a taste?
To me, they taste kind of earthy, savory, and rich. I'm a fan of the taste, but I can see how people could dislike it.
Yes please. Sauteed in olive oil, butter and garlic....I want some now.
eating some right now. Sauteed with butter-flavored oil spray, some sesame oil, garlic, onion, zucchini, collard greens, canned chicken, black olives, and water chestnuts.
Sans water chestnuts for me, otherwise..my mouth is watering right now ...janejellyroll wrote: »magnusthenerd wrote: »i don't do mushrooms. i want to. but i just not a fan of taste and/or texture
but i like cooking and so many wonderful dishes include mushrooms
one more reason for me to try to acclimate my tastebuds if this study and studies like it continue to support the idea
Mushrooms have a taste?
To me, they taste kind of earthy, savory, and rich. I'm a fan of the taste, but I can see how people could dislike it.
Yes please. Sauteed in olive oil, butter and garlic....I want some now.
It's almost morel season here.
I rarely get some, but possibly the best food on earth, in my world. Yes to "earthy, savory and rich", and then some. Plus, if you're not careful, you have an opportunity to eat your RDA of tiny ants. (As a veggie, I avoid this.)
(NB the commercial morels are OK, the usually-fresher wild ones much better, richer. Maybe the commercial ones would be as good if I could ever find properly fresh ones: The ones sold as "fresh" are kind of dried-out, because that happens fairly fast. I've only had home-dried wild ones once that I can recall, and remember them as richer than dried ones that are commercially available.)
I completely can't relate to thinking mushrooms don't have much flavor, in general. They're a classic umami flavor. Some are more flavorful than others, usually the darker ones richer; the flavor comes out better cooked, in most, IMO. But most of them, full of delicious flavor. (The canned ones don't have much, and that not very good IMO.)
I don't think of the texture as slimy, but I can kind of see how someone could.
Believe or not, I've never had morels. I can add that to my 'must try one day' list.
Portobella are a staple in my house, along with common whitecap (I don't know if there's another name for them) and one that may or may not be shiitake (fast googles image...) could well be.
The richer, earthier tastes suit me, although I have to confess I may have never tried them without garlic. The salt if I don't have fresh on hand.
One of my all time favorite dishes is cauliflower, mushrooms (any type) along with fresh crushed garlic and butter. Sauteed until the cauliflower begins to turn golden brown, slightly crunchy, but soft.
All. Day. Long. Yes
Oh, the texture - sure, I could see it being a bit of a turn off to some. It's never bothered me though.
And here I thought you were an upstanding guy that was raised right!
I love mushrooms, so this one will be easy for me. On pizza, in omelets, soup, salads, sauteed on burgers, or just plain raw for a snack.
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snickerscharlie wrote: »janejellyroll wrote: »magnusthenerd wrote: »i don't do mushrooms. i want to. but i just not a fan of taste and/or texture
but i like cooking and so many wonderful dishes include mushrooms
one more reason for me to try to acclimate my tastebuds if this study and studies like it continue to support the idea
Mushrooms have a taste?
To me, they taste kind of earthy, savory, and rich. I'm a fan of the taste, but I can see how people could dislike it.
Yes please. Sauteed in olive oil, butter and garlic....I want some now.
eating some right now. Sauteed with butter-flavored oil spray, some sesame oil, garlic, onion, zucchini, collard greens, canned chicken, black olives, and water chestnuts.
Sans water chestnuts for me, otherwise..my mouth is watering right now ...janejellyroll wrote: »magnusthenerd wrote: »i don't do mushrooms. i want to. but i just not a fan of taste and/or texture
but i like cooking and so many wonderful dishes include mushrooms
one more reason for me to try to acclimate my tastebuds if this study and studies like it continue to support the idea
Mushrooms have a taste?
To me, they taste kind of earthy, savory, and rich. I'm a fan of the taste, but I can see how people could dislike it.
Yes please. Sauteed in olive oil, butter and garlic....I want some now.
It's almost morel season here.
I rarely get some, but possibly the best food on earth, in my world. Yes to "earthy, savory and rich", and then some. Plus, if you're not careful, you have an opportunity to eat your RDA of tiny ants. (As a veggie, I avoid this.)
(NB the commercial morels are OK, the usually-fresher wild ones much better, richer. Maybe the commercial ones would be as good if I could ever find properly fresh ones: The ones sold as "fresh" are kind of dried-out, because that happens fairly fast. I've only had home-dried wild ones once that I can recall, and remember them as richer than dried ones that are commercially available.)
I completely can't relate to thinking mushrooms don't have much flavor, in general. They're a classic umami flavor. Some are more flavorful than others, usually the darker ones richer; the flavor comes out better cooked, in most, IMO. But most of them, full of delicious flavor. (The canned ones don't have much, and that not very good IMO.)
I don't think of the texture as slimy, but I can kind of see how someone could.
Believe or not, I've never had morels. I can add that to my 'must try one day' list.
Portobella are a staple in my house, along with common whitecap (I don't know if there's another name for them) and one that may or may not be shiitake (fast googles image...) could well be.
The richer, earthier tastes suit me, although I have to confess I may have never tried them without garlic. The salt if I don't have fresh on hand.
One of my all time favorite dishes is cauliflower, mushrooms (any type) along with fresh crushed garlic and butter. Sauteed until the cauliflower begins to turn golden brown, slightly crunchy, but soft.
All. Day. Long. Yes
Oh, the texture - sure, I could see it being a bit of a turn off to some. It's never bothered me though.
And here I thought you were an upstanding guy that was raised right!
I love mushrooms, so this one will be easy for me. On pizza, in omelets, soup, salads, sauteed on burgers, or just plain raw for a snack.
My dirty little secret is out! 😂2 -
To me, a lot of the mushrooms are mild in flavor and are just a great vessel for carrying whatever flavor you put in with them. White button mushrooms are like that for me. I don't like them in pizzas anymore but I almost always have mushrooms with whatever vegetable side dish I'm making.
Enoki and shimeji mushrooms are very mild for me. Fresh shiitake is flavorful but super mild compared to dried ones.
One of my favorite restaurants make portabello fries that is just amazing.1 -
To me, a lot of the mushrooms are mild in flavor and are just a great vessel for carrying whatever flavor you put in with them. White button mushrooms are like that for me. I don't like them in pizzas anymore but I almost always have mushrooms with whatever vegetable side dish I'm making.
Enoki and shimeji mushrooms are very mild for me. Fresh shiitake is flavorful but super mild compared to dried ones.
One of my favorite restaurants make portabello fries that is just amazing.
I've had those home made..yes they are!0 -
snickerscharlie wrote: »janejellyroll wrote: »magnusthenerd wrote: »i don't do mushrooms. i want to. but i just not a fan of taste and/or texture
but i like cooking and so many wonderful dishes include mushrooms
one more reason for me to try to acclimate my tastebuds if this study and studies like it continue to support the idea
Mushrooms have a taste?
To me, they taste kind of earthy, savory, and rich. I'm a fan of the taste, but I can see how people could dislike it.
Yes please. Sauteed in olive oil, butter and garlic....I want some now.
eating some right now. Sauteed with butter-flavored oil spray, some sesame oil, garlic, onion, zucchini, collard greens, canned chicken, black olives, and water chestnuts.
Sans water chestnuts for me, otherwise..my mouth is watering right now ...janejellyroll wrote: »magnusthenerd wrote: »i don't do mushrooms. i want to. but i just not a fan of taste and/or texture
but i like cooking and so many wonderful dishes include mushrooms
one more reason for me to try to acclimate my tastebuds if this study and studies like it continue to support the idea
Mushrooms have a taste?
To me, they taste kind of earthy, savory, and rich. I'm a fan of the taste, but I can see how people could dislike it.
Yes please. Sauteed in olive oil, butter and garlic....I want some now.
It's almost morel season here.
I rarely get some, but possibly the best food on earth, in my world. Yes to "earthy, savory and rich", and then some. Plus, if you're not careful, you have an opportunity to eat your RDA of tiny ants. (As a veggie, I avoid this.)
(NB the commercial morels are OK, the usually-fresher wild ones much better, richer. Maybe the commercial ones would be as good if I could ever find properly fresh ones: The ones sold as "fresh" are kind of dried-out, because that happens fairly fast. I've only had home-dried wild ones once that I can recall, and remember them as richer than dried ones that are commercially available.)
I completely can't relate to thinking mushrooms don't have much flavor, in general. They're a classic umami flavor. Some are more flavorful than others, usually the darker ones richer; the flavor comes out better cooked, in most, IMO. But most of them, full of delicious flavor. (The canned ones don't have much, and that not very good IMO.)
I don't think of the texture as slimy, but I can kind of see how someone could.
Believe or not, I've never had morels. I can add that to my 'must try one day' list.
Portobella are a staple in my house, along with common whitecap (I don't know if there's another name for them) and one that may or may not be shiitake (fast googles image...) could well be.
The richer, earthier tastes suit me, although I have to confess I may have never tried them without garlic. The salt if I don't have fresh on hand.
One of my all time favorite dishes is cauliflower, mushrooms (any type) along with fresh crushed garlic and butter. Sauteed until the cauliflower begins to turn golden brown, slightly crunchy, but soft.
All. Day. Long. Yes
Oh, the texture - sure, I could see it being a bit of a turn off to some. It's never bothered me though.
And here I thought you were an upstanding guy that was raised right!
I love mushrooms, so this one will be easy for me. On pizza, in omelets, soup, salads, sauteed on burgers, or just plain raw for a snack.
Me too, love them raw and cooked. I've read that because they are fungi, they do not digest very well raw and shouldn't be consumed raw, but i can't help it. Goes on my salad raw every day, and they're terrific as snacks too. As for people calling them slimy, umm, maybe "slippery" is a better description? Portabella burgers are great too, imo. Have to look into portabella fries, sounds yummy!2 -
it seems like we also (as a society) seem to have a tendency to identify a health benefit from food, then zero in quickly on a key ingredient (in this case the ergothioneine), extract or synthesize it, and put it in meal replacement powders, supplement powders, etc., where it may or may not have the benefits it has in a real-food context.
@AnnPT77 so true! Not too long ago I received an invite to participate in a trial of powdered extract from cherries or beets, something red anyways. It was regarding exercise and VO2 max, and to participate you wouldn't be able to eat ANY foods that are good sources of antioxidants for the duration of the study! So, assuming you eat a somewhat healthful, balanced diet, you make it unhealthy and unbalanced just so you can test a new supplement to replace healthful food. Kitten, I have no words.1 -
Here's the mushroom seasoning I use. Ingredients: mushroom powder, salt, mushroom extract, vitamin B, calcium. It is a super umami bomb. Great for reducing sodium (177mg per tablespoon compared to 6,976mg in table salt) without sacrificing flavor.
If you ever happen to run across mushroom coffee, run far away. The basic concept is Chinese medicinal mushroom powder in instant coffee. I tried a sample once. Tastes even worse than it sounds!
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Yeah, given a choice between eating mushrooms and getting dementia, I'd take the dementia.3
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I'm screwed.
I'm very concerned about dementia, but... I don't want to eat mushrooms. Especially if they'll prevent dementia, actually. Think about it- that means not only will you have eaten mushrooms, you'll remember having eaten them. Ack.
You know, learning additional languages is also supposed to have a protective effect against dementia. Can we do that instead?4 -
PPs who don't want their mushrooms may pass their share to me. Thank you! :flowerforyou:
I will generously donate my share of bacon and steak in return. 2 -
TheRoadDog wrote: »Here's great recipe for mushrooms. Sautee them in Butter. When they are done, add red wine and reduce. Once reduced add Bleu Cheese. Serve over steak.
Hate Bleu cheese...
I typically cook shrooms with asparagus and a lil oyster sauce..yum yum.0 -
Oh man, this thread is making me so hungry! I practically eat my weight in mushrooms each week. I can easily just sit down and eat a big portion of sauteed mushrooms and onions as a meal.
But for some reason I can't eat portabellas. They make me sick to my stomach. I think they are too rich.2 -
mom23mangos wrote: »Oh man, this thread is making me so hungry! I practically eat my weight in mushrooms each week. I can easily just sit down and eat a big portion of sauteed mushrooms and onions as a meal.
But for some reason I can't eat portabellas. They make me sick to my stomach. I think they are too rich.
If you haven't eaten morels, you might want to be cautious, then. Some of the wild varieties can be an issue for some people. I don't think those types occur in commercially-grown morels.
(No one's likely to offer you a huge portion of morels willy-nilly anyway. Even now that they're commercially grown, the little suckers tend to cost around $60 a pound most of the year, around here. Fortunately, a delightful tasting portion doesn't weigh very much at all.)2 -
mom23mangos wrote: »Oh man, this thread is making me so hungry! I practically eat my weight in mushrooms each week. I can easily just sit down and eat a big portion of sauteed mushrooms and onions as a meal.
But for some reason I can't eat portabellas. They make me sick to my stomach. I think they are too rich.
If you haven't eaten morels, you might want to be cautious, then. Some of the wild varieties can be an issue for some people. I don't think those types occur in commercially-grown morels.
(No one's likely to offer you a huge portion of morels willy-nilly anyway. Even now that they're commercially grown, the little suckers tend to cost around $60 a pound most of the year, around here. Fortunately, a delightful tasting portion doesn't weigh very much at all.)
Agreed. My dad can eat store-bought mushrooms with no problem. But the delicious morels that we find in the woods make him very sick. He still enjoys hunting with us, though. It's such a great family activity.0 -
if they are covered in goat cheese, apparently, i can eat it. i tried sauce and shitaki alone and it was still a nopemorel hunting is a thing up in door county. pigs, dogs, families going to secret spots.
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mushrooms are pretty amazing. I avoided them at all cost for most of my life, but started eating them in the past 3-4 years. Won't touch a portabella though.0
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TheRoadDog wrote: »Ate a lot of mushrooms back in the 70's. Gave me temporary dementia.
hell yes!!! Everyone needs to eat magic mushrooms at least once in their life.1 -
mushrooms are pretty amazing. I avoided them at all cost for most of my life, but started eating them in the past 3-4 years. Won't touch a portabella though.
I tried them just for the heck of it at a place that had a huge tub of sauteed mushrooms on a buffet. That was about 40 years ago and they still have me well and truly hooked.0 -
If you haven't eaten morels, you might want to be cautious, then. Some of the wild varieties can be an issue for some people. I don't think those types occur in commercially-grown morels.
(No one's likely to offer you a huge portion of morels willy-nilly anyway. Even now that they're commercially grown, the little suckers tend to cost around $60 a pound most of the year, around here. Fortunately, a delightful tasting portion doesn't weigh very much at all.)
They are prevalent here in Wisconsin because of the large population of Elm trees. These suckers usually fetch close to $100/lb in this area.
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Mushrooms are the main specialty crop of at least 2 of the local urban farms.0
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I wonder how they can separate the mushrooms variable from the rest of the good habits in those people who eats them.0
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JeromeBarry1 wrote: »This is just an observation that 300 grams of mushrooms prepared any way you love them is still a lot of mushrooms to have to eat every week.
That is no problem for me. It is common for me to eat 8 ounces at a time 3 times a week.0 -
@AnnPT77 the renaissance fair by us has portabella burgers and butter and garlic button mushrooms and they all smell wonderful but nope. they go in my mouth and then come right back out. can't even force a swallow
but that's an interesting idea about ground mushroom
I feel exactly this way about sashimi! Raw slimy fish flesh....ack
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i don't do mushrooms. i want to. but i just not a fan of taste and/or texture
but i like cooking and so many wonderful dishes include mushrooms
one more reason for me to try to acclimate my tastebuds if this study and studies like it continue to support the idea
I'm with you on the texture, but I do like the taste, so use them in cooking, and make some pieces big enough to easily pick out, and some pieces small enough so that the texture is not noticeable.0
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