Triple Helix Beta Glucan from Shiitake

Lentinan and shiitake mycelium

The shiitake mushroom (Lentinula edodes) is the second most popular edible mushroom in the world. The mushroom and its components have been studied intensely for a long time with records going back over 3000 years. It has been shown that a beta glucan cell wall constituent extracted from fruiting bodies or the mycelium of the Shiitake mushroom has anticancer, antiviral and anti-microbial properties [1]. The beta glucan is known as Lentinan (β-1,3:β-1,6-glucan). It has been studied extensively for immune modulating/stimulating effects and anticancer effects [2,3].

Lentinan and triple helix structure

Lentinan and Shiitake mycelium concentrate are high molecular beta glucan products produced from the Shiitake mushroom [4]. In its native state the beta glucan molecule has a triple helix structure and breaking the structure to single helix will impair the efficacy of the beta glucan molecule. The production method commonly used to produce Lentinan damages the triple helix structure of the beta glucan molecule whilst the production method used for Shiitake mycelium concentrate leaves the beta glucan in its triple helix structure. This new production method and the composition of the mycelium concentrate product are patented. Read more »

You know about Garlic, but do you know about Allicin?

The Englishman’s Doctor (Harrington, 1609)

“Garlic then have power to save from death. Bear with it though it maketh unsavory breath. And scorn not garlic like some that think It maketh men wink and drink and stink” 

Garlic History

Garlic has been used therapeutically and as a culinary herb for centuries and many practitioners will have recommended it in one form or another and in some cases, had varying results. Often called one of the world’s greatest herbs, in ancient societies it was even believed to have a god like status.

Thankfully, science is now showing us that this valuable herb has an important role to play as a therapeutic agent and that it is not just history and hearsay. And a lot of science is based around one active principle, Allicin. A substance that is not even present in fresh garlic.

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Nutritional approaches for immune health

Confined spaces with people sneezing and coughing, damp and cold, lack of sunlight, combine that with stress of some kind, poor sleep, an underlying health problem or some kind of infection or inflammation and our body’s defence mechanisms are taxed to the max. We may also be taking antibiotics which will weaken us further through their indiscriminate effects on our good bugs whose critical role underpins our resistance to disease.

Our immune system is capable of mounting an instant response through innate immunity or can mobilise slower responses with adaptive immunity. Inflammation as part of the normal process should rise and fall. However a variety of factors can contribute to ongoing inflammation, weakened immunity and autoimmune responses.  Making sure we have a healthy bacterial population but also eating nutrient dense foods may be lacking in many individuals. Certainly when there are crucial missing elements of diet such as fermented foods, oily fish and green vegetables combined with the more usual processed diet will further weaken immunity.

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Nutrients and food to support health during EMR exposure

 

There are foods and supplements you can take to support you during radiation exposure

We live in a world that has progressed rapidly in just 150 years.  Our food has fundamentally changed.  It has been industrialized, sprayed with pesticides, and processed in ways like never before.  It is also being genetically modified to contain toxins that our bodies simply don’t recognize as food.

In addition to the changes in our food there has also been many changes in our environment.  When most people think of environmental stressors they think of chemicals, mold,mildew, heavy metals, and maybe even nuclear radiation.  These are all self evident because a person  can see, smell, or taste many of these things.  It is very important to avoid these things or reduce exposure to lower the burden on your body. Read more »

Digestion, wind and bloating

We all have billions of live native bacteria that inhabit our small and large intestine and they help us to digest food, absorb nutrients, keep pathogenic bacteria at bay and support the immune system. These bacteria comprise many different strains all competing for space and when imbalances occur certain ‘bad’ bacterial strains may ‘colonise’ and occupy more space at the expense of good bacteria.

A regular excess of wind and bloating of the tummy can be uncomfortable, embarrassing and ultimately stressful. The stress of course does not help as it may exacerbate discomfort in the gut and cause constipation.

In this article, we look at the most common causes of this predicament and some natural solutions that may help.

Here are common causes of digestive discomfort resulting in wind and bloating: Read more »

Chios Mastiha (Mastic Gum)

Chios Mastiha (Mastic Gum) genus Pistachia from the Anacardiaceae family consists of eleven species of trees found in some Mediterranean countries and in Southern and Central America.

Chios Mastiha (Mastic Gum) is the aromatic plant resin of the lentisc tree (Pistacia lentiscus var.chia). The ivory coloured resin is also known as the ‘Tears of Chios’, as the bark is slit, the resin trickles out slowly creating crystal-like tears, and is used as a food ingredient in the Mediterranean region. Harvesting occurs between July and October. The area around the tree is cleared and sprinkled with inert calcium carbonate; the resin flows from the incisions in the bark and solidifies on the ground. The pieces of dry mastic are then collected and cleaned.

chios-mastiha-mastic-gum-the-nutrition-network

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