Ingredients

I find myself wondering about the origin and source of some of my favourite food ingredients (if there's ever such a thing). When my curiosity is suitably piqued, I research the ingredients for a better understanding of their benefits to health and overall well-being. So from time to time, I will be sharing some interesting findings with you as they relate to my personal experiences - especially in my recipes.

INGREDIENTS::

I find myself wondering about the origin and source of some of my favourite food ingredients (if there's ever such a thing). When my curiosity is suitably piqued, I research the ingredients for a better understanding of their benefits to health and overall well-being. So from time to time, I will be sharing some interesting findings with you as they relate to my personal experiences - especially in my recipes.

For my first posting in this category, I have selected 2 ingredients that are probably high up on my ten favourite ingredients list. 

Porcini Mushrooms - Boletus Edulis


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Porcini
Grown wild across a wide range of habitats - from Northern Scandinavia, Southern Italy, North America and Mexico.
My love affair with Porcini began about 5 years ago when I saw it used as a food ingredient on a cookery programme (I watch so many, I forget which one), and since then my risotto dishes seem incomplete without it. I have only ever used dried Porcini to cook with.


Shiitake Mushrooms - Leutinula Edodes


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Shiitake

Unlike the Porcini, Shiitake are native to East Asia (Japan, China and Korea), but can be cultivated anywhere under the right conditions. I discovered Shiitake recently by chance when I mistakenly picked it up while out shopping for Porcini. Imagine my panic when I got home and realised I had the wrong ingredient. I mean they certainly look alike. But I suppose it was fate because it worked out swimmingly in the end. Just as with the Porcini, I have only ever used the dried Shiitake. I use it interchangeably with Porcini although I find it to be more flavour and fragrant intensified, but with the same meaty texture of Porcini (less pricier). I do intend, at some point, to use fresh Porcini and Shiitake for comparison basis.

A couple of weeks ago, I attended the Speciality & Fine Food Fair at Kensington Olympia (see blog), and even though I already had a set agenda in place about the products I would be focusing on on that day, I could not but make a detour when I came across the Shiitake on display at Food and Drink Wales stand (The Mushroom Garden) where I was able have an enlightening chat with them explaining the processes involved in growing and harvesting Shiitake.
Unlike the wild growing Porcini, Shiitake are grown on hardwood logs or on sawdust blocks which are inoculated and maintained under a conducive combination of sunlight, day & night cycles and ventilation.

Dried Porcini and Shiitake are more nutritionally compact than the fresh ones. They are not only high in protein, potassium, niacin, B vitamins, calcium, magnesium and phosphorus, they also has all the essential amino acids, but limited in methionine, cystine and valine. In addition to this, they have natural anti-viral and immunity boosting properties, lower cholesterol and regulate blood pressure.

Sources
I.R.Hall, Lyon A.J.E., Wang, Y., Sinclair, L. 1998: Ectomycorrhizal Fungi with edible fruiting bodies 2. Boletus Edulis Economy Botany, 52:44-56.
S.C. Jong and J.M. Birmingham. "Nutritional Value of the Shiitake Mushroom", Proceedings of the National Shiitake Mushroom Symposium, Huntington Alabama, November 1-3,1993.
Shen, J. et al. "An Evidence based Perspective of Leutinus Edodes (Shiitake Mushroom) for Cancer Patients (pp. 303-317) in evidence based Anticancer Materia Medica. 2011.
www.themushroomgarden.com.
www.shiitakeorganic.com.
www.shiitakemushroomlog.com.
www.chianti.info.

Note: This is not a sponsored post. 



Roselle (Hibiscus Sabdariffa)

This is a follow up to my Sorrel Juice post a few months back when I promised to highlight the benefits associated with them.
To be honest, I have been putting off writing this for a while now, just because I am wary of my approach towards food being translated into some kind of health freakishness since my love for food and eating probably makes me the unlikeliest candidate for such a label. I mean health benefits would be the last thing on my mind if I came across a serving of meatloaf that has my name written all over it. Having said that though, the benefits of foods to our health and well-being is something that is now a part of our daily consciousness (and sub conscious) which is alright as long as food and eating is not treated as some form of self medication.

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For the sake of clarification: Sorrel (Rumex Acetosa) is not the same as Roselle (Hibiscus Sabdariffa). So even though the beverage is usually referred to as Sorrel Juice/Tea, it is actually made from the flowery waxy calyces of the Roselle and not the leafy Sorrel plant.The plant is native to a broad demograph of the world tropical regions, which spans across Australia, Nepal, Thailand, Africa, Middle East, Caribbean and even Latin America.

Health Benefits of Sorrel (Roselle) Juice:
While there are just loads and loads of health claims floating about about this amazing plant I am going to be minimalistic and stick with the basic scientifically proven facts.
  1. Antioxidants - It has high levels of flavonoids which controls harmful free radicals in the body. Your heart will thank you for this!
  2. Lowers Cholesterol 
  3. Antihypertensive 
  4. Reduces the symptoms of Cystitis and other Urinary Tract Infections (UTI) - Alot of women already vouch for the potency of cranberry juice to achieve this, but Sorrel Juice has been proven to be more effective
  5. Weight Loss - The production of amylase is inhibited; which is the enzyme that breaks down complex sugars and starches
  6. Mild Diuretic for water retention
  7. Vitamin C boost - It actually contains 3 times more Vitamin C than blackcurrant and 9 times more than other citrus fruits (Citrus Sinensis L)
    Sources
    McKay D.L., Chen C.Y., Saltzman E., Blumberg J.B. "Hibiscus Sabdariffa L tea lowers blood pressure in prehypertensive and mildly hypertensive adults". Journal of Nutrition, 2010 Feb: 140(2): 298-303.
    Hausawadi C., Kawabata J., Kasai T. "Hibiscus acid as an inhibitor of starch digestion in the Caco-2 cell model system". Bioscience Biotechnology Biochemistry, 2001: 65: 2087-2089.
    Carvajal-Zarrabal O., Haywood-Jones P.M., Orta-Flores Z., Nolasco-Hipolito C., Barradas-Dermitz D.M., Aguilar-Usang M.G., Pedroza-Hernandez M.F. "Effect of Hibiscus Sabdariffa L dried ethanol extract on fat absorption - excretion, and body weight implication in rats.
    Cystitis and Overactive Bladder Foundation.

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    Rooibos Tea (Aspalathus Linearis)

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    Rooibos Tea Leaves
    Jams have now featured twice on my blog within the last one month; the latest being the Raspberry & Rooibos Tea Jam. One thing both jam recipes did have in common was the mix of the usual jam ingredients with the unusual. As with my first jam recipe of Strawberry & Roselle Jam, whereby I later touched upon the benefits of the Roselle, I am now highlighting the benefits of the Rooibos tea from the Raspberry & Rooibos tea jam I made recently.
    Rooibos tea, otherwise known as Redbush tea, is local South Africa - which was precisely where a dear friend sourced the one used for my jam making from. 
    Originally frowned upon as "the poor man's tea", the world has now wisened up to the numerous and proven health benefits of the Rooibos tea, with the lack of caffeine increasing the benefits considerably. 

    Cancer: 
    Experiments conducted on laboratory rats have shown inhibitions in the growth of oesophageal cancer as well as significant reduction of pre-cancerous lesions

    Cardiovascular Health:
    Tests conducted on humans showed an increase in anti-oxidant levels in subjects' blood who consumed about 400ml/day; which inhibited the angiotensin converting enzyme associated with cardiovascular diseases

    Cholesterol:
    It's been proven to reduce the level of "bad cholesterol" while increasing the levels of "good cholesterol"

    Mental Well-being:
    The high mineral content and lack of caffeine helps to reduce anxiety and sleeplessness

    Weight Loss:
    It reduces the number and size of fat cells as well as lowering the serum cholesterol (fat in the blood)

    Intestinal Inflammation:
    The antioxidants soothes gut intestinal inflammation such as Colitis (Inflamed Colon)

    In addition to the mentioned benefits, researches have also shown promising and exciting results so far in relation to diabetes - although this is more relatable to the Green Rooibos Tea which is unfermented. 

    Sources
    Komatsu K, Katro K, Mitsuda Y et al. Inhibitory effects of Rooibos Tea, Asphalathus Linearis, on X- ray induced C3H1OT1/2 cell transformation. Cancer Lett. 1994;77:33-8
    Bramati L, Aquilano F, Pietta P. Unfermented Rooibos tea: quantitative characterization of flavonoids. J. Agric. Food Chemistry 2003;51:7472-4
    Joubet E, Winterton P, Britz T J et al. Anti-oxidant and pro-oxidant activities of aqueous extracts and crude poly phenolic fraction of Rooibos (Aspathalus Linearis. J. Agric. Food Chemistry 2005;53:10260-7

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