407: Are we on the cusp of a mushroom renaissance?

<div> <a href="https://foodmatterslive.com/article/growing-mushrooms-trees-feed-millions-alleviate-climate-change-research-shows/">Mushrooms</a> have been eaten since the earliest history; a constant, in cuisines and medicine. <br> <br> So, harnessing their functional properties is nothing new but the mushroom is turning out to be the perfect modern food.  <br> <br> Low in calories and carbohydrates, fat, and sodium, cholesterol-free, chock full of vital nutrients and fibre, and, importantly, apparently loaded with <a href="https://foodmatterslive.com/podcast/how-the-world-of-nutraceuticals-is-evolving-food-podcasts/">nutraceutical</a> properties.<br> <br> There is something of a boom in the mushroom world at the moment, in foraging, in sales of medicinal products, in grow-your-own mushroom kits.<br> <br> So how is the food and supplements industry taking advantage of this boom? And how might they be used in the functional foods of the future?  <br> <br> There are 140,000 species of mushrooms, and still lots to learn about many of them. So, are we on the cusp of a mushroom renaissance?<br> <br> <strong>Guests:<br> Andy Overall, Field Mycologist<br> Simon Salter, Co-Founder, DIRTEA<br> Zoey Henderson, Founder, Fungtn<br> Grayson Hart, Founder, Puresport</strong> </div>