Perhaps the more interesting properties of mushrooms are their non-nutritive plant substances-polysaccharides, indoles, polyphenols, and carotenoids in which cell and animal studies have shown antioxidant, anti-inflammatory, and anticancer effects. All varieties of mushrooms are low in calories and fat, and contain modest amounts of fiber and various nutrients. Traditional and folk medicine practitioners laud the bell-shaped fungi for their healing and cleansing properties. An often under-appreciated food, mushrooms have been eaten and used as medicine for thousands of years.
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