Mushrooms are an underappreciated component of healthy diets.
They can play a role in a dietary cognitive portfolio (one
mushroom—the bay bolete—even contains theanine, the relaxant
phytonutrient in green tea) and may slow breast cancer growth by
inhibiting the aromatase enzyme. Surprisingly, plain white
mushrooms—the cheapest and most widely available variety—may
work best and are among the most anti-oxidant rich. Though
mushrooms were found free of E. coli., raw mushrooms may contain
a naturally-occurring toxin called agaritine that is deactivated
by heat, so mushrooms should be cooked. Topic summary
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