The Shii-take mushroom (Lentinus Edodes) has been a popular edible mushroom in China and Japan for thousands of years and is nowadays one of the most frequently cultivated mushrooms in the world.  The first written mention dates back to the beginning of our era.  The Chinese farmers of those days spread out roughly grooved oak and beech wood and waited till sprouts of Shii-take would start growing on them - a laborious method that wasn’t always successful.  Nowadays the Shii-take mushroom is growing on a large scale using specially grown mats of mushroom fibres set out on freshly cut hardwood.  The mushrooms can be harvested after 8 to 15 months, depending on the climate.

The positive effect of the Shii-take mushroom on promoting health was established during the Ming dynasty (1368-1648).  The mushroom was known as a life elixir and a blood activator.  It was recommended by doctors for reinforcing the defence system against malicious diseases and infections.

About 20 years ago people in the USA and in Europe became interested in the Shii-take mushroom from the Far East.  The old traditions have been checked with scientific accuracy and it appears that the Shii-take mushroom is extremely rich in important, health-maintaining food components.  Taken regularly, it strengthens the immune system and at the same time reduces the production of harmful viruses.  The Shii-take mushroom also improves the way the liver functions as well as the stomach and intestinal tract, but it is especially appreciated because it reduces the level of uric acid and cholesterol.  Too high a level of cholesterol and insufficient activity of the kidneys in the breaking down of uric acid are the causes of many diseases, such as rheumatism, problems of the joints and problems with the heart and blood circulation.

One of the active substances of the Shii-take mushroom is eritadenine (lentysine), which is probably responsible for the demolition of cholesterol.  It prevents cholesterol from staying in the liver and makes it possible to break down superfluous cholesterol.  Shii-take also regulates the cholesterol level in the kidneys and improves their capacity to demolish superfluous uric acid.

The Shii-take mushroom is furthermore rich in potassium, zinc, vitamins B1 and B2, as well as ergoserine, the preparatory stage of vitamin D2, which is especially important for vegetarians.  Shii-take can be eaten regularly as mushrooms with the food or as an extract in powder or capsule form.