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Dried Shiitake Mushroom Extract is sourced from the mushroom fruit body.Extract solvent is water and ethanol. Lentinan is the main active ingredient of this extract, which enhances cellular immunity, inhibits the growth of cancer cells, and is rich in fatty acids, which effectively lowers blood sugar in the body. This extract is effective in helping to suppress cancer recurrence, and in prolonging the lifespan of cancer patients. It also can be used as a nutritional supplement, in supplement blend, or added to any number of herbal formulas. It is also a highly flavor addition to dried soups or tonic drinks. Country of Origin : P.R. Why choose Dried Shiitake Mushroom Extract? 1. In case you have any kind of questions relating to exactly where along with tips on how to use webpage, you are able to email us in our own web-page. Rich in nutrients. It is very low in calories. It also provides various vitamins, minerals, amino acids, and other health-promoting compounds, such as polysaccharides, terpenoids, sterols, and lipids, some of which have immune-boosting, cholesterol-lowering, and anti-cancer effects. 2. May enhance heart health. Sterol,helps prevent the intestines from absorbing cholesterol. Beta dextran,can lower cholesterol. 3.Polysaccharides in Lentinula may boost our immune system,and also have an anticancer effect. Packed in paper-drums and two plastic-bags inside,25kg/Drum. Keep in cool & dry place. Stay away from strong light and heat.

By Jill Nussinow, M.S., R.D. I get blank stares when I ask my vegetarian cooking students if they've ever eaten seitan (say-tahn). Yet, hands go up when I ask if anybody has ever eaten mock chicken, beef, or pork in a Chinese vegetarian restaurant. The name is foreign but you may be more familiar with the product than you think. According to Barbara and Leonard Jacobs in their excellent book Cooking with Seitan, The Complete Vegetarian "Wheat-Meat" Cookbook, "seitan has been a staple food among vegetarian monks of China, Russian wheat farmers, peasants of Southeast Asia, and Mormons. People who had traditionally eaten wheat had also discovered a method to extract the gluten and create a seitan-like product." Seitan is derived from the protein portion of wheat. It stands in for meat in many recipes and works so well that a number of vegetarians avoid it because the texture is too "meaty." Gluten can be flavored in a variety of ways.

When simmered in a traditional broth of soy sauce or tamari, ginger, garlic, and kombu (seaweed), it is called seitan. I refer to all flavored gluten as seitan. Making gluten the traditional way is time consuming. It calls for mixing 8 cups of flour with 3 to 5 cups of water and forming a dough. The dough is then kneaded and rinsed under running water to remove the wheat starch. After about 20 to 30 minutes of kneading and rinsing, which to me seems like a considerable amount of time, the resulting 2 or so cups of stretchy gluten is evident. At that point the gluten needs to be simmered in broth for at least 1 hour and up to 2 hours or more. Luckily there are some shortcut methods for making gluten (see recipe) that make it a convenient food to prepare. I have had the most luck using high gluten flour or vital wheat gluten, although I have found that until you become familiar with the texture you are aiming for during the mixing and kneading process, the results will vary somewhat.

The added benefit of using this method is that you can flavor the gluten during the kneading process by adding herbs and spices of your choosing other than the traditional ginger and garlic. You can use poultry seasoning or chicken flavor broth powder to make a "chicken" flavored seitan, or a blend with paprika, cayenne, fennel, garlic, and Italian seasoning for a "sausage" flavor. Flavoring is limited only by your imagination. For some, a safer first step is to purchase one of the commercially available mixes. Arrowhead Mills' Seitan Quick Mix or any of the Knox Mountain products, which include Wheat Balls, Chicken Wheat, and Not-So- Sausage, yield a tasty product. Just be sure to follow the box directions exactly. Gluten containing more water or which has been kneaded less tends to get puffy instead of being dense. Some people prefer the less dense result. I like gluten to be quite firm, as it substitutes more easily for animal foods in recipes.

Commercially prepared seitan is produced by White Wave and Lightlife Foods as well as regional manufacturers. You will find it in tubs or vacuum packs soaking in marinade in either the refrigerator or the freezer section of many natural food stores. You may also find frozen or fresh gluten in Asian markets by the name Mi-Tan. Other ready-to-eat forms on the market include Ivy Foods' burgers, sausage-style and chicken-style Wheat of Meat Products, lunch-style "meats," fajita strips, and slices. Gluten seems to be cropping up in more products these days and is often a key ingredient in "not-dogs." Once made, seitan can be stored in broth in the refrigerator for up to about a week. Individually-wrapped cutlets can be frozen for up to a month or more without a loss in texture or flavor. It is best to thaw them before using. Seitan's versatility lies in the myriad forms it assumes during the cooking process. I find simmering to be the most effective and efficient preparation method.