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Nutrition News About Mushrooms

Mushrooms and the 2020-2025 Dietary Guidelines

The 2020-2025 Dietary Guideline review process is underway, and the 2020 Dietary Guidelines Advisory Committee is currently going over the scientific evidence on specific topics and supporting questions on nutrition and health from birth into older adulthood. On July 11 in Washington D.C., Gale Ferranto, President of Buona Foods and former Mushroom Council Chair along with Dayle Hayes, President of Nutrition for the Future addressed the committee making a case for recommending The Blend (mixing finely chopped mushrooms with meat) to increase vegetable consumption.

Gale addressed the committee on the nutrient benefits of The Blend.  Her comments to the DGAC included:
"The U.S. mushroom industry has spent the past two decades investing in scientific research to better understand the nutrient composition and benefits of mushrooms. One result of that research has been the creation of a very practical culinary concept we call “The Blend” – the idea that combining ground meat with finely chopped mushrooms creates more nutritious, delicious versions of iconic American dishes, such as burgers."

A study published in the Journal of Food Science explored the flavor-enhancing properties of mushrooms and found that blending finely chopped mushrooms with ground meat enhances flavor and nutrition. For example, a traditional ground meat recipe prepared with 50 percent mushrooms and 50 percent meat can:
  • Reduce calorie, saturated fat and sodium intake;
  • Add nutrients like vitamin D, potassium, B-vitamins and antioxidants;
  • And enhance overall flavor, thanks to mushrooms’ natural umami.
If the 2020 Dietary Guidelines once again aim to guide Americans to increase their vegetable consumption, while decreasing saturated fat and sodium intake, I’d like to offer the mushroom industry’s Blend concept as inspiration."
Dayle offered comments on increasing vegetable consumption in children, focusing on mushrooms and The Blend on school menus throughout the country. Dayle shared:
"School nutrition programs are collaborating with food manufacturers and USDA Foods to increase student consumption of vegetables and legumes while reducing sodium. School meals, based on the Dietary Guidelines, are served to more than 30 million students at lunch daily and to another 14 million students at breakfast.

School meal planners have learned how to balance student acceptance with enhanced nutrition – lowering fat, cholesterol and sodium by serving cost-effective, flavorful entrées that blend meat proteins with vegetables like mushrooms, peppers and onions. These efforts are influencing student eating patterns at school and beyond. Blending meat and vegetables also helps to reduce overall food waste in schools and to establish an early foundation for the healthy eating patterns that are known to help reduce the burden of chronic diseases."

The Dietary Guidelines Advisory Committee will continue to receive comments through early 2020. Comments can be submitted in writing or at one of the remaining public hearings. If you plan to submit commentary that includes mushrooms and need additional information, please contact Kim Bedwell at the Mushroom Council.
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September is National Mushroom Month

From New York Times’ Kim Severson naming mushrooms the “It” vegetable for 2019 to Martha Stewart claiming that mushrooms are the “food of 2019,” mushrooms are certainly having a moment. Grocery buyers are opening their carts up for more mushrooms with sales increasing every year over the past five years. With National Mushroom Month just around the corner, here are some ideas to ignite excitement in your produce department this September.

Celebrate a #MushroomADay
  • Share social media content from the mushroom experts at MushroomCouncil.com to celebrate a #MushroomADay. Daily themes include:
    • Monday: Meal-prep Mondays
    • Tuesday: It’s Tuesday Night Somewhere with Melissa d’Arabian
    • Wednesday: Bon Appétit “Blendsday” Recipes
    • Thursday: Nutrition Tips & Tricks from Registered Dietitians
    • Friday: Recipes from mushroom partners: USA Pulses, American Egg Board, National Pork Board and the Idaho Potato Commission

Korean Meatballs Take Top Spot in Sports RD Recipe Contest

The Blend is a winner once again! Congratulations to Stephanie Miezin, MS, RD from the U.S. Olympic Committee and her recipe for Korean Gochujang Glazed Meatball which topped this year’s Collegiate & Professional Sports Dietitian Association (CPSDA)/Mushroom Council recipe contest.

Stephanie’s recipe was inspired by the bold and delicious cuisine she experienced while in South Korea for the 2018 Winter Olympics. Gochujang, a Korean fermented chili paste, flavors the mushroom blended meatballs with complex spiciness and depth from the inside out. While they are great on their own, Stephanie suggests serving them alongside sticky rice and crunchy kimchi slaw.
Get the Recipe

See You in Philadelphia

This year, the Academy of Nutrition and Dietetics is heading to mushroom country! Pennsylvania grows more mushrooms than any other state (62%) and the 6,000+ population of Kennett Square (just 50 minutes outside of Philadelphia) is home to the mushroom capital of the world.

If you can’t make it to Kennett Square, but will be in Philadelphia, please stop by our Expo booth (#1206) where we’ll be serving up burgers and tacos as well as passing out some fun giveaway items. We’ll also have the latest literature on mushroom nutrition.

Hope to see you there.

Recently Published Research*

In case you missed our summer 2017 newsletter that described the initial findings on the anti-atherogenic potential of portobello and shiitake mushrooms in mice, the full study is available in the August issue of the Journal of Nutrition.

Edible Mushrooms Reduce Atherosclerosis in Ldlr−/− Mice Fed a High-Fat Diet
Sharon H Kim,  Michael J Thomas,  Dayong Wu,  Christopher V Carman,  José M Ordovás, Mohsen Meydani

*The views and opinions in the article links included in this email are those of the authors and do not necessarily represent the views and opinions of the Mushroom Council.

 
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Mushrooms in the News

Why People Are Adding Mushrooms to Everything From Coffee to Smoothies – Real Simple
Mushrooms continue to be the ‘it’ ingredient and Real Simple includes an overview of select benefits and overview of nutrients such as vitamins D and B.
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Amazing Health Benefits of Mushrooms – EatingWell
This article shares research that shows why consumers should be eating more fresh mushrooms.
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Mushroom Health Benefits - GoodHousekeeping.com
Research that looks at the glutathione and ergothioneine content of some mushroom species is highlighted in this online article.
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Mushrooms Linked to Lower Cognitive Decline - Muscle & Fitness
A recent study from the National University of Singapore discussed what nutrients that mushroom contains that may be linked to mild cognitive impairment which is highlighted in the following article from Muscle & Fitness.
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