andsburns wrote: So basically what you mean is that a lot of products have contradicting elements so you can’t really be sure that it’s going to work against you?
Tripping would be the purpose, yes, though not irresponsibly like some kind of degenerate. I mean isn’t tripping the point? When people use them for therapeutic reasons it’s still tripping…
It seems like your advice comes from no experience, which is fine, i’m open for discussion, though i feel you could be a little more clear with the point youre trying to make..
For instance, what exactly do you mean by “In short, unless you look it up, it’s a bit of a crapshoot?”
Maybe the higher doses can have some more obvious immediate effects on the mind, but I was talking about the positive biochemical effects smaller, non-hallucinogenic doses may have, e.g. on hormonal balance, inflammation, brain chemistry etc. This is why scientists want to research it.
Basically, you get told fungi/yeast = bad when you have candida, but they’re just too diverse a category of microbes to generalise like that, as the examples show. People are drinking them in their kefir and even taking them in their probiotics. I was suggesting you’d have to check out the effects of the specific fungal strain on the body before you can judge it, assuming it even contains live spores. Wikipedia and PubMed will probably turn up something.
M wrote: Javizy, according to what you’ve written, would you actually recommend people consume parmesan and shiitake mushrooms due to their potential health benefits?
I was just trying to show how diverse fungi are, but I’ve seen some people advocate shiitake for candida as well as two other kinds I forget. I posted those two studies about Parmesan before I think. Type ‘parmigiano’ into PubMed and there should be at least two detailing the probiotic strains of bacteria. It’s one of the few cheeses you can still get made with traditional methods too, so it’s probably one of the least toxic foods on the market.