Explore the wonders of medicinal mushrooms: 5 facts to fuel your curiosity

Co2Nutraceutics Blog


A mushroom is very unique

Mushrooms are classed as fungi and fall somewhere between the plant and animal kingdoms. The body of a mushroom is a lacy, filament-like single celled root network system called mycelium. The part that we eat is the 'flower' or reproductive part of a mushroom where the seeds (actually called spores) are kept. But this is where similarities to plants end. 

The mycelium scavenges for food and digests by means of enzymes just like animals do. They also breathe in oxygen and breathe out carbon dioxide. They are also known to have an intelligence such as communication skills.

It takes science to grow mushrooms

It takes about six weeks to produce the first mushrooms for harvest. Mushrooms flourish under precise conditions and are therefore farmed typically indoors so farmers can replicate nature’s perfect conditions.

Each variety of mushrooms prefers a certain amount of heat, humidity, and air flow. They will grow on a number of organic soil mediums but mushroom farmers tend to keep to their preferred food sources. Every mushroom harvested in western cultures is harvested by hand.

They are gentle on the planet

Mushrooms are one of the most sustainably-produced food sources in the world. Indoor growing is a very efficient use of space - In fact, an acre of land can produce nearly half a million kilos of mushrooms annually. They also require very little energy to grow and less water than other crops.

Mushroom growers are known as the ”ultimate recyclers“ for their ability to convert byproducts and waste from other sectors of agriculture into the compost or medium used to grow mushrooms. Because of this recycling of other agricultural crops and byproducts, mushroom farms have a smaller environmental footprint than almost any other farms.


They are considered a 'SUPERFOOD' having all vitamins and minerals one needs to survive. One Portabella mushroom has more Potassium than 1 medium banana.Mushrooms are low in calories, sodium, fat and cholesterol and are also gluten-free.

Scientists at City of Hope were some of the first to discover that mushrooms could suppress growth of breast cancer and prostate cancer cells in cell cultures and in animals. City of Hope researchers have conducted a small clinical trial in patients with prostate cancer.

Mushrooms are the leading source of the antioxidant nutrient Selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases and help to strengthen the immune system, as well. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body’s cells.

Mushrooms contain ergosterol – a compound (similar to human melanin) and are the only source of vitamin D in the produce aisle and one of the few non-fortified food sources.


  • Mushrooms double in size every 24 hours.
  • Mushrooms are 90% water
  • Mushrooms do not need sunlight to grow.
  • The most popular gourmet mushroom varieties grown are white button, followed by crimini (brown or baby bellas), portabellas, enoki, oyster, maitake and shiitake.
  • Mushrooms are grown and harvested year-round.
  • Store mushrooms in original packaging or in a porous paper bag for prolonged shelf life.
  • To clean mushrooms, brush off any debris with fingers or a damp paper towel, or rinse briefly and pat dry with a paper towel.

 Naturally feel your best

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