Mushrooms are an underappreciated component of healthy diets. They can play a role in a dietary cognitive portfolio (one mushroom—the bay bolete—even contains theanine, the relaxant phytonutrient in green tea) and may slow breast cancer growth by inhibiting the aromatase enzyme. Surprisingly, plain white mushrooms—the cheapest and most widely available variety—may work best and are among the most anti-oxidant rich. Though mushrooms were found free of E. coli., raw mushrooms may contain a naturally-occurring toxin called agaritine that is deactivated by heat, so mushrooms should be cooked.
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