Health Network》Eating black fungus can clear blood vessels and may be a waste of time! Medical Myths Dispelled: Beware of 1 Toxin in Dried Fungus

Liu Boren, director of the Cobot Clinic, said that black fungus contains polysaccharides, which may have antioxidant and blood lipid regulating effects, but it does not mean that eating black fungus can remove blood vessel plaques and prevent myocardial infarction. (File photo)

[Health Channel/Comprehensive Report] Black fungus is known as the "blood vessel scavenger." However, Liu Boren, director of Cobot Clinic, said that black fungus contains polysaccharides, which may have antioxidant and blood lipid-regulating effects, but this does not mean that eating black fungus can clear blood vessel plaques and prevent myocardial infarction. There is currently insufficient human clinical evidence to prove that black fungus in typical dietary amounts has these therapeutic effects. In addition, soaking dried black fungus at warm room temperature for a long time may increase the risk of microbial contamination. Be careful of toxins such as bunkeric acid, which may cause severe food poisoning.

Liu Boren posted on his Facebook page that black fungus is a familiar ingredient in Taiwanese families and is delicious whether served cold, stir-fried or cooked in soup. From the perspective of nutritional medicine, its biggest features are low in calories and rich in dietary fiber. Every 100 grams of fresh black fungus has about 24 calories and 7.4 grams of dietary fiber. It also contains potassium, iron and other minerals.

Liu Boren said that some cell and animal studies have found that black fungus polysaccharides may have antioxidant effects, regulate blood lipids and affect platelet function. But this does not mean that eating black fungus can remove blood vessel plaques, dissolve blood clots or prevent myocardial infarction. There is still a lack of sufficient and high-quality clinical evidence in humans to prove its efficacy. Therefore, patients who are taking blood lipid-lowering drugs or anticoagulant drugs must not stop taking the medicine on their own just because they eat black fungus.

In addition, Liu Boren also reminded that dried black fungus may become a place for bacterial growth after being soaked in water. If left to soak at warm room temperature for a long time, it may also increase the risk of microbial contamination. The most noteworthy among them is "Bongkrekic Acid", which is a toxin that may cause severe food poisoning and is not easily destroyed by high temperatures in normal cooking.

Liu Boren emphasized that dry fungus should be cooked in a clean container and drinking water, soaked for a short time and eaten as soon as possible. If it needs to be soaked for a long time, it should be refrigerated and not left at room temperature overnight. If there is stickiness, odor or corruption, it should be discarded immediately. Do not assume that it will be fine if it is cooked.