Stronger Cordyceps, Blood Sugar Help, and Psilocybin for Cravings

IN PARTNERSHIP WITH

IN TODAY’S EDITION

• ❤️‍🔥 | Cardiometabolic support

• ⛅️ | Negative thinking shifts

• 🥣 | Chia-powered

Hi Shroomers! This week’s research reminded me why mushrooms belong in every kitchen, not just every lab. When shiitake and beef stew together, they actually create new umami peptides you can’t get from cooking them separately — a real, measurable deepening of flavor. It’s one of those rare findings that feels both scientific and instantly cookable.

HEALTH & WELLNESS

A new strain ✨ An albino strain of cordyceps (Cordyceps militaris SHBTQ) showed far stronger antioxidant and anti-inflammatory activity than the wild type, producing 2.37 times more cordycepin, 1.74 times more pentostatin, nearly double the radical-scavenging power, and much higher metal-chelating activity (97.5 percent vs 51.8 percent). It also required a lower dose to curb inflammation and reduced oxidative stress in zebrafish tests. For anyone using cordyceps for immune support, recovery, or inflammation, this shows how selectively cultivated strains can deliver noticeably stronger functional benefits than their wild counterparts.

Healthy aging diet 🥗 An analysis of over 8,300 Chinese adults aged 60+ found that people who regularly ate vegetables, fruits, nuts, and garlic had notably better odds of aging well across physical, cognitive, and emotional measures (for example, vegetables were linked to 91 percent higher odds of successful aging). Mushrooms showed only a mild, non-significant association, and tea sat on the borderline. Overall, the findings reinforce that nutrient-dense, plant-forward eating patterns meaningfully support long-term health and independence in older adulthood.

Blood sugar control ⚡ Researchers broke down oyster mushrooms (Pleurotus spp.) mushroom proteins into smaller peptides and found they strongly blocked two key starch-digesting enzymes: alpha-amylase (up 72.5 percent) and alpha-glucosidase (up 62.1 percent) compared to unprocessed protein. These peptides stayed active even after simulated digestion, and both large and small peptide fractions showed potent effects. Because slowing carbohydrate breakdown can smooth post-meal blood sugar spikes without the harsh side effects of synthetic drugs, these mushroom-derived peptides point to a promising, food-based approach for gentler glucose management.

Cardiometabolic support ❤️‍🔥 A major narrative review shows that regularly eating whole mushrooms—fresh or dried—can lower triglycerides, support healthy blood pressure, reduce fasting glucose when part of a broader healthy diet, and may boost immune markers like salivary IgA. Across 22 human studies, mushrooms consistently showed no negative effects on cholesterol, inflammation markers, or other cardiometabolic risks, and in several cases delivered modest, but meaningful improvements. Because Americans typically eat only about 4 grams per day, far below the 13–300 grams used in research, the review suggests that simply eating more mushrooms could offer a practical dietary strategy for better metabolic and immune health.

Dementia prevention support 🌹 This chapter argues that lion’s mane (Hericium erinaceus), reishi (Ganoderma lucidum), and cordyceps (Cordyceps militaris) may offer low-risk, early nutritional support for cognitive decline by reducing brain inflammation, protecting mitochondria, and promoting nerve growth. It highlights emerging human evidence showing benefits for mild cognitive impairment, alongside strong preclinical data on neurogenesis and antioxidant activity. Framed as complementary—not curative—these mushrooms are presented as promising early interventions that could fit into holistic, preventive dementia care while the field awaits larger clinical trials.

FORAGED FIND

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PSILOCYBIN & LEGISLATION 

Opioid craving extinction 📡 Psilocybin helped male mice unlearn oxycodone-associated reward faster, acting through 5-HT2A receptors on frontal-cortex pyramidal neurons. Males and females showed distinct gene-expression changes in the frontal cortex and nucleus accumbens, especially in learning, excitability, and opioid-signaling pathways. Structural plasticity also diverged: males showed reduced NAc spine density after psilocybin, while females showed increased spines and displayed place-preference under a modified protocol. Overall, the results point to psilocybin’s potential for reducing drug-seeking through sex-specific 5-HT2A-mediated mechanisms.

Negative thinking shifts ⛅️ In this secondary analysis of a randomized depression trial, both psilocybin and the SSRI escitalopram reduced negative emotional bias, but they did so in different ways. Psilocybin produced a more rapid, pronounced shift away from interpreting faces and emotional cues negatively, a pattern researchers think may help explain its fast-acting antidepressant effects. Escitalopram improved bias more gradually. Overall, the findings show that while both treatments help soften the harsh, negative filtering common in depression, psilocybin may work through distinct emotional-processing pathways that support quicker psychological relief.

Therapeutic touch 🤝 This qualitative study interviewed clinicians working in psychedelic-assisted therapy and found that touch is used sparingly, intentionally, and only with clear consent and pre-established boundaries. Practitioners emphasized that supportive touch—like a hand on the shoulder during distress—is always patient-led, documented, and embedded within strict protocols to prevent misuse. The study highlights areas of ethical concern, the need for ongoing consent throughout a session, and the importance of transparent communication so that touch, when used, enhances safety rather than creating risk.

Psychological growth 💐 This integrative review brings together evidence showing that psychedelic use in emerging adulthood may support lasting improvements in mood, emotional regulation, cognitive flexibility, and openness, especially when use happens in supportive or intentional contexts. Studies highlighted in the chapter suggest that this developmental window—late teens through twenties—may be uniquely sensitive to experiences that promote meaning-making and identity formation, though findings are still early and largely correlational. Overall, the review argues that psychedelics may play a potentially constructive role in adult psychological development, while noting the need for more controlled research to understand who benefits, under what conditions, and with what safeguards.

Desistance support 🫂 This conceptual paper argues that psychedelic-assisted therapy could help people stop criminal behavior by supporting the deep internal changes linked to long-term desistance: identity reconstruction, emotional processing, trauma healing, and meaning-making. Drawing on criminology and psychedelic science—not clinical trials—it proposes that post-release, community-based settings are the only ethical place for this work, since prisons introduce safety and consent barriers. While evidence on recidivism outcomes is still theoretical and not causal, the paper outlines why PAT may fit as a complementary part of reintegration services for individuals facing high rates of trauma, addiction, and mental illness.

ECOLOGY & CONSERVATION

Forest mushroom systems 🌲 This study showed that cultivating mushrooms under Moso bamboo reorganizes the soil’s fungal community in ways that strengthen carbon retention and improve soil health over time. Across three species, soils saw increases in key carbon fractions like mineral-associated organic carbon during the first two years, alongside a shift from scattered fungal networks to more stable, aggregated structures linked to better carbon storage. Some species (like Morchella esculenta) boosted particulate organic carbon, while others had mixed early effects that improved once spent substrate was returned to the soil. Overall, the findings show that forest mushroom–based agroforestry can enhance soil carbon and fungal stability, making it a promising climate-smart practice for healthier forests and long-term carbon sequestration.

Enhanced ruminant nutrition 🐄 Co-ensiling corn silage with oilseeds and spent oyster mushroom substrate (Pleurotus ostreatus) improved feed quality while lowering methane output in an in-vitro fermentation model. Across increasing inclusion levels, crude protein and beneficial lipids rose, structural fibers decreased, and methane declined in a clear linear pattern, while the combination ensiled for 42 days (the 70:15:15 mix) delivered the best balance of digestibility, microbial mass, and reduced emissions.

Biofuel boost 🔥 Researchers found that fermenting hardwood with shiitake mushroom (Lentinula edodes) mycelium breaks down tough lignin and hemicellulose structures, making the wood dramatically easier to convert into ethanol. The fungal pretreatment reduced recalcitrance, improved enzymatic digestibility, and altered spent-substrate by-products in ways that directly affect downstream ethanol yields. Overall, the study shows how shiitake-based bioprocessing can upgrade low-value woody biomass into a more efficient, lower-energy biofuel feedstock, offering a fungi-powered path toward cleaner renewable energy.

Chia-powered 🥣 Researchers tested whether leftover chia-processing residue could replace conventional substrates for growing oyster mushrooms (Pleurotus ostreatus), and the results were striking: the chia-based mix produced strong yields, good biological efficiency, and high-quality fruiting bodies. The study notes that chia residues improve substrate nutrition and moisture dynamics, helping the mushrooms develop well without sacrificing quality. By turning a common food-industry byproduct into a productive growing medium, this approach offers a low-waste, climate-smart option for sustainable oyster mushroom cultivation.

GROWING & GOURMET

Oyster nutrition 🌾 Oyster mushrooms grown on different farm-waste substrates showed major shifts in yield and nutrient content depending on the material used. Black gram straw delivered the highest yields and protein levels (up to 27.62 percent), while rice and soybean straw produced mushrooms with stronger overall nutritional quality, including the highest carbohydrate content (56.21 percent in P. djamor). Wheat straw enabled the fastest mycelial growth, and mustard straw consistently performed the worst across all measures.

Better noodles 🍜 Using a fermentation solution made from kudzu (Pueraria lobata) and germinated coix seeds processed with the pioppino mushroom (Agrocybe aegerita), researchers replaced the water in noodle dough and saw major improvements in both texture and nutrition. The modified noodles had 47% more resistant starch, 30% less rapidly digestible starch, and an overall 43.% drop in starch digestibility, which translated to a 22% lower glycemic index. The best improvements appeared at 22–32% substitution, while higher levels weakened noodle structure, showing how mushroom-based fermentation can upgrade everyday staple foods.

Mushroom-fortified cakes 🍰 Cakes made with oyster mushroom (Pleurotus spp.) powder showed clear boosts in nutrition and noticeable shifts in flavor, color, and texture. According to the study, adding mushroom powder at 5–20% increased protein (up to 11.42% at the highest level) and reduced total carbohydrates, while maintaining good texture and overall acceptability. The 15% formulation performed best in sensory testing, earning the highest panel scores for color and texture, and nearly matching control cakes in taste. Physical measurements also showed that mushroom-fortified cakes had slightly larger volume and lower density due to better air incorporation. These findings demonstrate that everyday baked goods can be upgraded nutritionally and organoleptically with oyster mushroom powder—extending mushroom shelf life while creating healthier value-added products.

Beef umami boost 🍖 When shiitake mushrooms (Lentinula edodes) are stewed together with beef, the heat and shared cooking environment generate five unique umami peptides that don’t appear when the ingredients are cooked separately. These peptides originate from shiitake proteins and significantly heighten savory intensity by enhancing both umami and saltiness, which is why co-stewed shiitake and beef tasted noticeably richer despite having similar glutamate- and nucleotide-based EUC values. Molecular modeling showed the peptides bind stably to the T1R3 taste receptor, explaining the final depth of flavor.

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