(05/14/2020) I began a new daily regimen of 2 capsules or 1gm (recommended daily dosage) of Host Defense, Lion’s Mane supplement. Lion’s mane mushrooms (Hericium Erinaceus) are white, globe-shaped fungi that have long, shaggy spines. People can eat them or take them in the form of supplements. Research suggests that they may offer a range of health benefits, including reduced inflammation and improved cognitive and heart health. Read more on Medicine News Today.
Paul Stamets with Lion’s Mane
Check out wise Lion’s Mane (Hericium Erinaceus) flourishing in Fungi Perfecti grow rooms.
Videographer: Dusty Yao
Host Defense, Lion’s Mane Powder, Supports Mental Clarity, Focus and Memory, Mushroom Supplement, 3.5 oz, Plain
Give your brain a boost: Clear the mental fog and give your memory and immune health a boost with Lion’s Mane mushroom mycelium
Precious memories: Promotes cognitive functions affecting mental clarity, focus, and memory.
Shelf-stable powdered and freeze-dried mycelium digests easily, delivering the nutritional support of a lion’s mane without adding another daily pill
Cerebral support encourages a healthy brain and nervous system while also supporting the body’s creation and release of nerve growth factor
Safe, smart mushrooms sustainably cultivated, certified organic and us grown mushrooms from the forest, to our farm, to you
Paul Stamets: Miracle Mushrooms, Mycelium, and Your Health
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Hericium Erinaceus Mycelium Exerts Neuroprotective Effect in Parkinson’s Disease-in Vitro and in vivo Models
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Hericium Erinaceus (H.E.) is a well-known edible and folk medicinal fungi in Japan, China, and other Asian countries without harmful effects. It has been recognized that this unique mushroom is capable of keeping the brain healthy, supporting the immune system to help prevent gastric cancer and other diseases, boosting mood and concentration, decreasing inflammatory processes in the body. But more scientific researchers are needed to confirm its nutritional and medicinal effects. In the present study, we investigated the effects of Hericium Erinaceus mycelium (H.E. mycelium) against 1-methyl-4-phenylpyridinium(MPP+)-induced neurotoxicity in PC12 cells and 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP)-induced Parkinsonian mice. In the cell viability results, treatment with H.E.mycelium increased the cell viability in MPP+-treated cells and induced antioxidant activity in PC12 cells. H.E. mycelium also reduced MPTP-induced loss of dopamine concentration level and tyrosine hydroxylase (TH) positive cells in mice. Our results suggest that H.E.mycelium performs significant protection of dopaminergic neuron under severe conditions and is very effective in the treatment of damaged neuron in the brain to recover in the case of Parkinson’s disease.
Brain Booster? The Magic Power Of Lion’s Mane Mushroom (aka Hericium erinaceus)
Explore the power of the Lion’s Mane mushroom—known scientifically as Hericium Erinaceus—focusing on its benefits, uses, and how to incorporate it into your routine. You’ll learn the traditional uses of #lionsmanemushroom, its unique active compounds (hericenones and erinacines), and why biohackers love its effects. Want to read the complete guide? Check it out here: https://learn.freshcap.com/tips/lions…
0:00 Intro 0:43 What Is Lion’s Mane 2:16 Traditional Uses 2:51 How It Works 5:25 Studies On Lion’s Mane and Cognition 6:23 Best Way To Use 8:57 Lion’s Mane Before Bed? 9:32 Outro
Meet Lion’s Mane: “The Smart Mushroom”
Meet Lion’s Mane! We call it “The Smart Mushroom.” It supports your memory and focus, among other amazing benefits*. Host Defense uses only the highest quality, sustainably cultivated organic mushroom mycelium grown to peak efficacy. All our mushroom mycelium and fruitbodies are grown right here at our farm in Washington state! We offer capsules, extracts, and powders for maximum flexibility in taking your supplements, all of which are certified organic, vegan, and gluten free. Find out why our Host Defense Mushrooms Lion’s Mane supplements are so beloved!
Paul Stamets: Can mushrooms heal the planet? | The Stream
Famed American mycologist and entrepreneur Paul Stamets thinks that mushrooms can save the world. In a 2008 TED talk, viewed more than six million times, Stamets explained the many ways he believes mushrooms can help restore ecological balance and heal the planet.
Mushrooms, the fruiting body growing from the ground, are well known for their psychedelic and medicinal properties. But a growing body of evidence suggests mycelium, the underground reproductive structures of the organism, could be the environment’s greatest ally in fighting the climate crisis.
Stamets says mushrooms contain the solution to just about every man-made problem, from carbon pollution and oil spills to plastic waste and, even, pandemics. Fungi, of which there are some 1 – 1.5 million species, can provide a critical understanding of how the world works. Yet, they receive very little attention in conservation efforts, according to a report by Britain’s Botanical Botanic Gardens at Kew.
In a new documentary, ‘Fantastic Fungi’, filmmaker Louis Schwartzberg journeys into the world of mycology with Stamets and other mushroom enthusiasts. For Stamets, this mission is deeply personal: he lost his stutter after a psychedelic experience and says his mother overcame a terminal cancer diagnosis through the use of turkey tail mushrooms.
In this episode of The Stream, we explore the magical world of mushrooms with Paul Stamets and ask whether his ideas really could change the planet.
Protecting Wild Space – Community Driven Forest Conservation
Regenerative Forest protection is a process that requires many years and many minds/hearts to accomplish.
It involves learning the story of our land, its history, and its future. It involves understanding the stories of all those who share them with us.
There are layers upon layers of cumulative impacts behind our actions in the natural world.
Leveling up our perspective and committing ourselves to something bigger is key to the success of healthy land stewardship practices.
Join Meaghan Cursons and me in this case study on the Cumberland Community Forrest as we unpack the value and importance of protecting our wild spaces, using our local Forest as an example.
In this deep dive interview, you will learn:
– Why Conservation Matters
– What a Healthy Ecosystem looks like
– How to create old grow forests
– Why Wild Lands are affected by economic pressures
– How to unify our different perspectives
– Ways to decolonize our perspective on land management
– Insights into what is at stake if we don’t do this work
– How to get involved with forest conservation work.
Learn more about the Cumberland Community Forest Society
https://www.cumberlandforest.com/
Paul Stamets: Mycelium Makes Mushrooms, Mushrooms Make Mycelium
Paul Stamets in one of Fungi Perfecti’s grow rooms, demonstrates the connections between #mycelium and #mushrooms in our Host Defense Lion’s Mane products. #WeGrowWeKnow
Chicken of the Woods (Polyporus sulphureus complex) includes several species – the one featured here is Laetiporus conifericola. These brightly colored mushrooms are some of the easiest to identify and grows in prodigious clusters, sometimes weighing in at more than 100 lbs. In the Pacific Northwest of North America, the most common Chicken of the Woods, also known as the Sulphur Polypore (Laetiporus conifericola), is a brown rot mushroom that grows on conifers, primarily hemlocks, and Douglas firs, although we recently found some growing on a very decomposed cedar. Another clade of these species – Laetiporus sulphureus and Laetiporus cinnatus, grows on hardwoods. Typically growing in early summer to early fall, these species can reoccur for a few years. Some mycologists describe this species as a weak parasite, which then grows saprophytically after the tree dies. These species are so efficient at decomposition, they can eat a standing tree or log in a few years, colonizing the heartwood, leaving only brown, cubic like blocks of lignin, as its cellulase enzymes digest the cellulose. I love surprising my friends with this mushroom who can’t believe its flavor. This mushroom tastes like chicken! Here, I show you a simple way of preparation. It is important that they are well cooked. I prefer the barbecue, cutting them into strips and to singe the edges until they are crispy. Great finger-foods, these can be frozen, post-cooking, and then reheated. This is one of the few mushrooms that can be harvested in large quantities. And its bright sulfur color makes it easy to see from afar. Be forewarned that Chicken of the Woods can rot quickly and if eager mycophiles do not cut away the blemishing regions, they can cause GI (gastrointestinal) discordance, i.e. a stomachache. So please be careful – and note that the edges are the most delicious. Curiously, I have found huge swarms of mosquitos buzzing around rotting L. conifericola. See my YT channel. And for more information, see Mycelium Running: How Mushrooms Can Help Save the World for more information.
Filmed by Pamela Kryskow, MD Bon Appetit!
Foraging and Cooking Chicken of the Woods Mushrooms
Chicken of the Woods (Polyporus sulphureus complex) includes several species – the one featured here is Laetiporus conifericola. These brightly colored mushrooms are some of the easiest to identify and grows in prodigious clusters, sometimes weighing in at more than 100 lbs. In the Pacific Northwest of North America, the most common Chicken of the Woods, also known as the Sulphur Polypore (Laetiporus conifericola), is a brown rot mushroom that grows on conifers, primarily hemlocks, and Douglas firs, although we recently found some growing on a very decomposed cedar. Another clade of these species – Laetiporus sulphureus and Laetiporus cinnatus, grows on hardwoods. Typically growing in early summer to early fall, these species can reoccur for a few years. Some mycologists describe this species as a weak parasite, which then grows saprophytically after the tree dies. These species are so efficient at decomposition, they can eat a standing tree or log in a few years, colonizing the heartwood, leaving only brown, cubic like blocks of lignin, as its cellulase enzymes digest the cellulose. I love surprising my friends with this mushroom who can’t believe its flavor. This mushroom tastes like chicken! Here, I show you a simple way of preparation. It is important that they are well cooked. I prefer the barbecue, cutting them into strips and to singe the edges until they are crispy. Great finger-foods, these can be frozen, post-cooking, and then reheated. This is one of the few mushrooms that can be harvested in large quantities. And its bright sulfur color makes it easy to see from afar. Be forewarned that Chicken of the Woods can rot quickly and if eager mycophiles do not cut away the blemishing regions, they can cause GI (gastrointestinal) discordance, i.e. a stomachache. So please be careful – and note that the edges are the most delicious. Curiously, I have found huge swarms of mosquitos buzzing around rotting L. conifericola. See my YT channel. And for more information, see Mycelium Running: How Mushrooms Can Help Save the World for more information.
Filmed by Pamela Kryskow, MD Bon Appetit!