This New “Magic Mushroom” Combats Alzheimer’s
I grew up in the 60s, so I was well aware from a very young age that mushrooms could have quite a powerful impact on the brain.
As kids, we were warned to stay far away from so-called magic mushrooms.
It was until years later that I learned that there are more than 10,000 species of these fungi.
And while some are potent hallucinogens (that I recommend staying away from!), others carry impressive health benefits—especially when it comes to brain health.
In fact, one kind in particular could play a key role in STOPPING the progression of Alzheimer’s disease.
A group of researchers at Penn State found that mushrooms contain extremely high amounts of two important antioxidants: ergothioneine and glutathione.
In fact, they are the BEST dietary source of these two antioxidants.
Glutathione is known as the King of Antioxidants because of its long (and growing) list of health benefits.
And ergothioneine is one I’m particularly fond of because (among many other things) it helps protect mitochondria from damage.
The term “antioxidants” is thrown around a lot in the health world these days, but I’ve found that not many people really know what they do—or why they’re important.
Basically, when the body burns food for energy, it creates byproducts (like the smoke from a fire) called free radicals. These free radicals cause oxidative stress that damages cells, proteins, and even your very DNA. They play a role cancer, arthritis, and everything in between.
And when oxidative stress attacks neural cells, the result is neurodegenerative conditions like Alzheimer’s and Parkinson’s.
Anti-oxidants neutralize free radicals, reducing the amount of dangerous oxidative stress. Consuming loads of antioxidants is the best way to stay ahead of this assault on your body.
Although other foods contain these two antioxidants (liver and egg yolks, for example), mushrooms are by far the best source.
But as I established earlier, not all mushrooms are equal.
Of the 13 types of mushrooms the researchers tested, one species clearly had the highest amounts: porcini mushrooms.
It doesn’t matter if you eat them raw or cooked—just make sure you’re including them in your diet.
Personally, I like to have my mushrooms sautéed in an egg omelet, with spinach, tomatoes, and fresh mozzarella.
To a brighter day,
Dr. Richard Gerhauser, M.D.
Written By Dr. Richard Gerhauser, M.D.
For years he’s been the trusted doctor for celebrities, world-class athletes, and countless seniors looking to reclaim their health.
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Dr. Richard Gerhauser, M.D. is one of the most pioneering and innovative minds in medicine today – and he delivers cutting-edge cures each month through his Natural Health Response newsletter.
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