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August 12, 2015
Mushrooms!
Hi ,
 I went to my favorite Asian market the other day because I ran out of fish sauce. I really like fish sauce for so many different dishes. While there I went down the mushroom isle (yes they have a whole section just for mushrooms) and decided that I really needed to try all their different varieties just because. I do a lot of things just because. It supports my insatiable curiosity. When I got home I found that I had 13 different varieties of mushrooms. I had grabbed only one of each different type they had, not all the different brands of each type. So now what do I do with them?
First step, check the internet to see what I know and don’t know about mushrooms.
Did you know that mushrooms and fungi are more closely related to us than to vegetables? Vegetables grow from soil, water, and sunlight. Mushrooms do what we do; we both eat dead things. They are neither animal nor vegetable. They are their own separate category. Because they are similar to us, we end up having the same enemies from the viral and bacterial worlds. Over the eons fungi and mushrooms have developed defenses against many of these bad guys. We have copied and created most of our antibiotics from those originally created by fungi. They also have many other healthful chemicals they have evolved that we as humans can use.
About 100 varieties of mushrooms are being studied out of the thousands of varieties known. Here are some of the uses that have been found.
Shiitake: Animal studies have shown that these flavorful and readily available mushrooms have anti-tumor, cholesterol-lowering, and antiviral pro perties.
Enoki: These slender, mild-flavored mushrooms appear to have significant anti-cancer and immune-enhancing effects.
Maitake: Also known as 'hen of the woods,' these mushrooms may have anti-cancer, antiviral, and immune-enhancing properties. They may also reduce blood pressure and blood sugar.
Oyster: Less expensive -- and less flavorful -- than shiitakes, these mushrooms may also provide some protection against cancer.
Portabella: Higher than bananas in potassium and much fewer calories.
Criminis: Very high in B12 and about the only non-animal source of B12.
 In general mushrooms are good sources of protein, antioxidants, trace minerals like iron and selenium, and also Vitamin D and B. If you are a vegetarian, mushrooms are the closest you can come to getting the nutrients missing in plants but found in animal products, because as I said earlier, mushrooms are more animal like than plant like. However mushrooms share the thick stiff cell walls that plants have, so to get the most nutrients out of the mushrooms they need to be cooked. Some of this fiber is beneficial to our gut – specifically the chitin and beta-glucans found in mushrooms.
Mushrooms also boost your immune system by promoting the maturation of various immune cells and pumping up the production of anti-viral proteins. Mushrooms may delay or even prevent Alzheimer’s because of their high niacin levels.
So much for the healthful benefits that come from eating mushrooms - now for the taste test. To keep all things equal I diced up a tablespoon of each mushroom and sautéed each one individually in a fry pan with a teaspoon of avocado oil and a shake of sea salt. I wrote down the first impression that came to my mind when I tasted each different mushroom. Here are my results:
White Button Mushrooms: these taste like what you think mushrooms taste like. These are the basic mushrooms Americans eat in their soups and on their pizzas.
Crimini mushrooms (also called Baby Bellas): These had a very mellow, veal like flavor. The texture is very smooth.
Shimeriji Mushrooms: These had a nondescript bell pepper taste with strong bitter overtones. A bit of astringency in the taste as well.
Portabella Mushrooms: These had a flavor that reminded me of a nicely marinated steak.
Bunapi Mushrooms: On first bite these reminded me of the flavor of a dry cooking sherry, but after a few seconds a bitter aftertaste spread across my tongue. Some people like bitter – I don’t.
Maitake Mushrooms: This had an interesting grain taste, like maybe corn.
 Seafood Mushrooms: These were apparently named for their taste, because they taste like a plate of steamed seafood, such as muscles.
 Beech Mushrooms: These also had a seafood taste, but a little more fishy and a little bitter.
 Oyster Mushrooms: These had a nice flavor that was hard to place. The texture was chewier than the other samples.
 King Oyster Mushroom: These shown out with a nice beefy flavor and the texture is more meat like than other mushrooms.
Enoki Mushrooms: These thread like mushrooms taste like a vegetable, so they might go well in a salad or light soup.
 Abalone Mushroom: The first thing that came to mind when I bit into this sample was the flavor of French fries. The mushroom may look a bit like an abalone, but it does not taste like one.
Shiitake Mushroom: Saving the best for last, shiitake definitely had the best flavor of all the mushrooms I tried – a very meaty taste like a super tender filet mignon.
OK so now what do I do with all of these mushrooms? Do I sauté them and just keep them in a glass jar to add to various dishes over the next week or two? Do I make a mushroom quiche with them, or maybe a soup? Maybe I will grind them all together and make something like a mushroom “meatloaf.”
After consideration I decided I couldn’t let the flavor of the Shiitaki be swallowed up by a meatloaf, so I sautéed them in a pan with a little avocado oil and a few drops of fish sauce.
I decided to run with the French fry taste of the Abalone mushroom, so I cut it up into hash brown/mini French fry size and fried them up with sea salt and avocado oil.
 I tossed the mushrooms with the bitter taste and ground up all the rest in my Vita Mix with some free-range eggs, fish sauce, and avocado oil, then poured it into a baking dish and into the oven. It ends up more a quiche consistency than meatloaf, but the flavor is definitely savory and “meaty.”
So there you have it – a tiny slice of the world of mushrooms – powerful immune stimulants and full of high power nutrition.
Enjoy,
David
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Re: Ellen
Ellen is doing well in the Rehab facility in Citrus Heights. They are finally able to get her up and into a wheelchair, but she has no strength on the left side. Her spirits are good and she is using the time to focus on loving the nurses and care givers. Our biggest challenge is food. The facility really does not have a clue as to what gluten-free means. Consequently I have been bringing in things Ellen can eat - like anti-inflammatory chocolate and gluten-free sandwiches.
David
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| On the Wire |
How Coca-Cola affects you 
Here is a great article on the impact Coke has on your body. Especially interesting is the graphic showing the impact in steps during the first hour. Coke stimulates the same brain reward centers as heroin so it is no wonder we like it so much. Unfortunately it leads directly to high blood pressure, heart disease, diabetes, and obesity. .
Coca-Cola
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"If only one could tell true love from false love as one can tell mushrooms from toadstools."
- Katherine Mansfield
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False memories tied to brain learning rules 
In order to better understand our world, we group things we encounter into various categories based on common properties. We then create rules about how these things relate in our brain. Unfortunately this opens us up to creating false memories when we encounter something that does not fit our rules. We will alter the memory to make it fit our internal rules about how we believe the world works and is.
False Memories
"The sudden appearance of mushrooms after a summer rain is one of the more impressive spectacles of the plant world."
-John Tyler Bonner
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Water Balloons
Summer is almost over. In fact many kids are already back to school. But before all the hot days disappear for the year, you really need a good old fashion water balloon fight. I was cursing the internet a few weeks ago when I came across this amazing invention - Balloon Bonanza! I remember the difficulty of filling and tying water balloons when I was younger, and this clever invention makes that all super easy. Within seconds you can have 40 balloons filled and tied. To buy the best rated version from Amazon Go Here. This is also cheaper than the Balloon Bonanza video site.
Balloon Bonanza! video
"Vitamin D from mushrooms is not only vegan and vegetarian friendly, but you can prepare your own by exposing mushrooms to the summer sun."
- Paul Stamets
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If you are coming from the Roseville area you could come down Sunrise Blvd, but that is a long trek. It is probably shorter time wise to come down Auburn Blvd - San Juan Ave like you have been for the Sunset office, but instead of turning left at Sunset, keep going straight 3 more lights to Fair Oaks Blvd and turn left. Go down 2 lights to New York Ave, go through the intersection, and immediately turn into the turn lane once the center divider ends. We are on the left.
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About Dr. DeLapp
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Dr. DeLapp has been a philosopher, non-force Chiropractor, medical intuitive, and health innovator for over 30 years. He began experimenting with medical intuition in 1972 while studying physics at UC Davis. In addition to physics he designed and completed an individual major in the philosophy and psychology of education. Shortly after he choose to pursue a career in the only truly health oriented profession available at that time, Chiropractic. He graduated with honors in 1981 with his doctorate and opened a private practice.
Since that time he has continued his research into the effects of consciousness and learning on health.
He developed the Biomagnetic Retraining system for correcting movement abnormalities.
Since 1991 he has focused on developing a powerful system for uncovering and assisting the mind-body connection in health and personal growth. The in-depth coaching, guided by the subconscious direction from the body, is called Heartflow and the simpler mind-body retraining for health and unfoldment he has named Gracework. Both are available at Fair Oaks Health.
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