Originally from China, shiitake mushrooms (non-GMO) have been consumed for nearly 6,000 years. Mushrooms gained importance during the Ming dynasty (1368-1644), where they were considered the "elixir of life" and reserved to be enjoyed only by the emperor and his family.

 In addition to being a natural source of protein, shiitake mushrooms provide niacin, riboflavin, thiamine, potassium, and iron, and are a natural source of vitamins A, B, and C.
 When used in their sun-dried form, they provide a valuable dose of vitamin D, which is found in very few foods. They contain more than 50 different enzymes, including pepsin that supports healthy digestion and asparaginase, which is a substance that can support a healthy immune response.
 Recent studies have traced the legendary benefits of shiitakes to an active compound contained in these mushrooms called lentinan. Among the lentinan, the supporting benefits are its ability to support a healthy immune system response to strengthen the body's ability to fight infection and disease.
 A large number of animal studies conducted over the past ten years have shown that another active component in shiitake mushrooms called erytadenine can maintain healthy lipid levels. Even when laboratory animals are given dietary protein rich in methionine (an amino acid that researchers have found causes an increase in cholesterol formation), erytadenine still lowers plasma cholesterol levels in a dose-dependent manner. In other words, the more eritadenine given, the better the support for healthy lipid levels.
 L-ergothionein, a powerful antioxidant, has been discovered in fungi, thanks to a new analytical method capable of identifying this antioxidant in plant material. In research presented at the 2005 American Chemical Society meeting in Washington, DC, an American research team revealed that mushrooms contain higher concentrations of L-ergothionein than either of the two dietary sources previously believed to contain more. : chicken liver and wheat germ.
 Thrombosis, the formation of a blood clot that inhibits blood flow, has been shown to be significantly reduced in people who consume shiitake mushroom oil. The Department of Agricultural and Biological Chemistry at Nihon University in Japan has shown that the levels of lenthionin found in shiitake mushrooms can possibly inhibit platelet aggregation.
 Some possible traditional uses for raw organic shiitake mushroom powder may include:
 Contains more than 50 different enzymes.
 May reduce cell mutation by means of a branched beta-glucan called Lentinan
 Contains eritadenine that helps maintain healthy cholesterol levels.
 Supports a healthy immune system response
 Good natural source of vitamin D
 Powerful antioxidant properties.
 It can support the body's ability to reduce blood clots.
 The constituents of Maiitake include:
 Minerals: calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium
 Vitamins: thiamine, riboflavin, niacin, pantothenic acid, vitamin B-6, folic acid, vitamin D, D2, D3
 Amino acids: tryptophan, threonine, isoleucine, leucine. Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic Acid, Glutamic Acid, Glycine, Proline, Serine
 Polysaccharides: Lentinan
 Recommendation for use: 1 small spoonful in smoothies, coffee, juices, tea or in stews.
 This information is provided for educational purposes and is part of the herbal literature that is available.
 
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