The internet is buzzing Portobello Mushrooms Controversy after renowned mycologist Paul Stamets talked about the hazardous impact of fungi during Joe Rogan’s Podcast.
Established podcaster Joe Rogan had recently invited an established American mycologist and entrepreneur, Paul Stamets, who sells various mushroom products through his Company.
During the JRE podcast hosted by Joe Rogan, Paul shared a scary incident in his life when talking about portobello mushrooms.
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Paul is an author and advocate of medicinal fungi and mycoremediation who has received his honorary doctorate from the National University of Natural Medicine in Portland.
Portobello Mushrooms Controversy: What Is It About?
During the Joe Rogan Experience Podcast in 2017, Paul Stamets mentioned that consumers should cook the portobello mushrooms before being used.
The celebrated mushroom expert, Paul warned Joe Rogan about eating raw portabella mushrooms, then suddenly went silent.
The mycologist was asked to describe the adverse effects of the same. However, he wanted to avoid having any part in outlining the adverse effects.
The mycologist said, “This is an explosive area of conversation, which puts his life in danger. So he reserves the right not to answer your question.”
His silence after the statement left listeners curious about the negative impact of the Portobello Mushrooms and ignited an incredible number of conspiracies.
The mycologist mentioned that the hydrazines present in the mushrooms could be harmful. However, Paul went on to contradict his statement.
Following his podcast, many listeners were worried that portobello mushroom manufacturers might sue him for his unsupported claims.
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What Are Portobello Mushrooms?
Portobello mushrooms are the brown variety of Agaricus bisporus (standard button or field mushrooms) which have been allowed to grow to maturity before harvesting.
Talking about the nutritional value of Portobello,100 grams of raw mushrooms have no fat and only 22 calories taste meaty and savory, with an umami quality that makes them a good substitute for meat and cheese.
Mushrooms are the fleshy, spore-producing part of the fungus. Although 300 edible mushroom species are explored, only ten, including portabella mushrooms, are grown commercially.
Portobello has a more robust mushroom flavor as their gills darken, and they approach their ripened spore potential.
In commercial mushroom production, compost is pasteurized before mushrooms are spawned for safety, and Commercial compost can include ingredients like straw, moss, manure, soybean meal, and lime.
Portabella mushrooms are grown in compost supplemented with nitrogen and gypsum and topped with soil, moss, and ground limestone.
Portobello Mushrooms Benefits: Is It Problematic?
Later, the fungi expert revealed Portobello Mushrooms have an unfortunate group of compounds, Agaritines, and hydrazines. That is heat unstable; hydrazines are potentially problematic if cooked improperly.
Agaritine has been demonstrated to link with DNA in beneficial ways after enzymes activate, producing a mutagenic substance.
As per sources, altered DNA seems to be concentrated primarily in the stomach, but we also see mutagenic effects in the kidneys, bladder, and lungs.
However, experts claim Portobello mushrooms offer high antioxidant and anti-inflammatory properties while remaining low fat, low carb, and low calorie.
In addition to lower calories, they are excellent sources of selenium. This critical mineral helps the human body produce thyroid hormones, supports the immune system, and protects against heart disease.
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