Several centuries have passed and the mushroom, even up to this day, have become a staple ingredient not just in food but also for treatment due to its renowned medicinal benefits, especially in traditional Chinese medicine (TCM).
There were many mushroom varieties that have sprouted, and claims about its wondrous benefits have become legendary. However, it was only probably in the 1970s that mushrooms’ properties were studied up close. Animal testing saw success in slowing down cancer cell growth and improve mortality, but the real test was when it involved humans.