Why Raw Mushrooms Are Gaining Popularity in Canada

A raw mushrooms Canada trip to a large Ottawa-area mushroom producer (Carleton Mushroom Farms) gave us the opportunity to meet and tour with some of their dozens of employees. These hardworking, talented people are committed to producing top-quality mushrooms, a food that’s enjoyed around the world. They grow a wide range of types, each with unique tastes and textures.

It’s a good thing they do, since mushrooms offer a wealth of healthy benefits. They’re a natural source of antioxidants, such as ergothioneine and glutathione, which are known to protect cells against damage and slow the aging process. They also provide a good source of vitamin D, which helps the body absorb calcium and strengthen bones and teeth. Plus, they’re a great source of folate, an essential nutrient for pregnant women and all adults.

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But did you know that the cooking method used when preparing mushrooms affects their nutritional value? While heat may enhance some nutrients, it can reduce others — particularly water-soluble vitamins like vitamin C and certain B vitamins. Research shows that gentle sauteing or steaming is best for preserving heat-sensitive nutrients and enhancing their bioavailability to the human body. This is especially true when combined with a bit of healthy fat, such as olive oil, which can help our bodies absorb these beneficial compounds even more effectively. This enables you to enjoy the full array of mushrooms’ nutritional advantages with every meal. And that’s something we can all get behind.

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