Mushrooms have been used as far back as 2000 years ago by Chinese Medicine doctors.  There are also accounts using mushrooms as food for the gods in Ancient Egyptian times.  In modern times, the medicinal use of mushrooms for overall wellbeing, immune stimulation, brain function, cancer prevention and more is well established and accepted.  While there are several super charged mushrooms that benefit the body and brain, my personal favorite is Lion’s Mane as it helps grow new neurons by stimulating neural growth factors. I have seen very positive results in everyone I’ve given it to. It helps memory and focus, even in people with Alzheimer’s. 
When I think of Chaga Mushrooms, I think a powerhouse of antioxidants. It contains more antioxidant power than blueberries! Brain inflammation happens when one develops a leaky blood brain barrier. This can be caused by many things such as viruses, lyme, stress, poor diet, etc. The first signs of dementia can begin when one develops a leaky blood brain barrier. 
When I think of Reishi Mushrooms the sound “ssshhhhh” plays in my mind. Reishi is best for sleep, it calms the nervous system and is anti-inflammatory. Reishi is also an immune stimulant. 
Cordyceps – think stress reduction. Cordyceps is an adaptogen, which means it goes both ways! It can adapt or rather help you adapt to stress and helps you with energy as well. It is also good for exercise, it can give you stamina and performance.
Turkey tail – think tumor reducer. It’s a potent immune stimulator beta-glucans. Turkey tail has anti-cancer properties because it slows growth and also will help if you have had radiation, to speed recovery. It’s also anti-inflammatory. 
Make sure if you buy fresh they are ‘wood grown’ and organic. Powder capsules are great, again make sure they are from a good source. Host Defense is one of the best brands to use. 
 
 All the above would be useful in terms of having a brain tumor. (acoustic neuroma) 
Here is a delicious soup recipe to try!
 
Ingredients:

2 cups dried mushrooms of your choice (shiitake, portobello, and a mix of any medical mushrooms listed above work well)
 
6 cups of water Ginger – 1 inch, julienned
 
3 scallions, chopped
 
4 -6 tbsp miso of your choice (Red miso is commonly used in restaurants. Yellow miso has an earthy flavor.  White miso is mild and sweeter.) 
 
Additional Optional Ingredients:
 
Spinach leaves Tofu, cubed
 
Protein of your choice
 
Pumpkin seeds, slightly roasted for crunch
 
Wakame seaweed
 
Directions:
 
Bring water to a boil.
 
Add dried mushrooms to rehydrate. Wait until softened, about 10 minutes. 
 
Drain liquid and keep off to the side–this is your mushroom stock.
 
Slice up the mushrooms. If the center stem is still too hard, you can discard that or keep for use in other stocks.
 
Heat up mushroom stock. julienned ginger slices, chopped scallions and 1 tsp. of miso. Add the mushrooms and additional ingredients if desired. Be sure to not boil the broth again since it will deactivate the live cultures of the miso.
 
Serve immediately. 
 
4 small servings

Hi I’m Dr. Wendy Wells, a licensed Naturopathic Physician in Arizona in the United States.  I was awarded a Doctorate of Naturopathic Medicine from Southwest College of Naturopathic Medicine, now called Sonoran University. I’m a member of the American Association of Naturopathic Physicians and the Arizona Board of Naturopathic Medical Association.  I enjoy helping patients with a variety of acute and chronic issues such as thyroid issues, hormone balancing, chronic fatigue, food sensitivities, gut health, mental health, autoimmune and skin issues. My passion is finding the source beneath any health concerns, getting the body back in balance, educating patients and their communities about how the body heals itself, and setting a course for continued wellness going forward.

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