Better_Nutrition_September_2017

Turkey Tail (Coriolus versicolor
or Trametes versicolor)

USE TURKEY TAIL TO:
k Treat the common cold and flu
kAid digestion
kHelp heal infections

Turkey tail earned its name due to the
mushroom’s fan shape, which resembles
the tail end of Thanksgiving’s favorite
bird. Its Latin name means “of several
colors,” which is also fi tting, as this
mushroom can be identifi ed by the
concentric circles of varying colors
that appear on its fruiting body.
Like many other mushrooms, turkey tail
is full of polysaccharides and triterpenes
that give it its immunomodulating
properties, providing overall immune
support and regulation. But what sets
turkey tail apart are two of its unique
beta-glucans: PSK and PSP.
PSK has received national media
attention for its anticancer properties. PSK
and PSP in turkey tail have the ability
to regenerate white blood cells (which
are necessary to ward off infection) and
stimulate the activity and creation of T-cells,
macrophages, and natural killer (NK)
cells, enabling the immune system to once
again ward off and destroy pathogens.
PSK is the best-selling
anticancer drug in Japan,
and is used in combination
with surgery, chemother-
apy, and radiation therapy.
Editor’s Product Pick:
Host Defense Turkey Tail

Tero Isokauppila is the founder of Four Sigmatic (us.foursigmatic.com), a company specializing in mushroom coffees, superfood blends, and

elixirs. He is the author of Healing Mushrooms, from which this article is excerpted with permission.

Shiitake Carpaccio

Serves 2

Want to include more mushrooms in your diet? Start with easy-to-find varieties such

as shiitake. This dish is insanely easy to prepare, is packed with nutrients, and is

surprisingly satisfying given its simplicity. There’s peppery arugula, brightness from

the lemon, hot-and-smoky paprika, and creamy, salty umami flavor from the cheese.

Recipe excerpted with permission from Healing Mushrooms by Tero Isokauppila.

1 bunch arugula (4 cups)

8 oz. shiitake mushrooms, stemmed and very thinly sliced

Juice of ½ lemon (1 Tbs.)

Extra-virgin olive oil (approx. 2 Tbs.)

Salt and freshly ground pepper, to taste

Smoked paprika (½–1 tsp.)

1½ oz. shredded Parmesan cheese

Divide arugula between two plates, and top with mushroom slices. Drizzle lemon juice

and olive oil over mushrooms, and season with salt, pepper, and paprika. Finish with a

sprinkling of Parmesan cheese over all.

Per serving: 260 cal; 12g prot; 21g total fat (6g sat fat); 11g carb; 15mg chol; 380mg sod; 4g fiber;

4g sugars

PHOTOGRAPHY: PORNCHAI MITTONGTARE: FOOD STYLING; CLAIRE STANCER; PROP STYLING: ROBIN TURK

(^58) • SEPTEMBER 2017