Recently I came across an article extolling the virtues of mushrooms, the tasty fungus that has put nearby Kennett Square on the map. Among other things it was noted that certain mushrooms are high in something called choline. Unaware of exactly what that was, I did some preliminary research. Turns out that it is a vital part of our body's chemistry. Here's what I learned:
Choline is a water soluble essential element that is part of the B complex of vitamins. While it can help lessen the effects of such things such as depression and memory loss it was not until 1998 that the National Academy of Sciences saw fit to add it to the list of required nutrients. As the saying goes, "It does a body good." It can reduce high cholesterol and symptoms of bi-polar disease. A choline deficiency can trigger liver disease, atherosclerosis and certain neurological disorders. Some nutritionists say that it is also a beneficial anti-inflammatory agent.
But how much choline do we need on a daily basis? That still remains an open question according to experts. While being controversial to some, eggs are an excellent source of choline. Also very good sources include things like shrimp, scallops, cod, Brussels sprouts, cauliflower, asparagus, turkey, beef, tomatoes, and of course mushrooms.
Can you ingest too much choline? Well, yes. And there are some dangers to that as well. Consuming too much of this essential element can dangerously lower blood pressure. And another unfortunate side effect is emitting a fishy body odor.
Guess I will forgo that second helping of Brussels sprouts and mushrooms!
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