Monday, November 26, 2012

Pine tree pollen

About alberto de leon(Health & Nutrition)vox-77a        http://www.secrets-of-longevity-in-humans.com/pine-pollen-powder.html     ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

During the spring, pine pollen powder sparks the growth and procreation cycle

vatican pine cone, occult pine cone symbolism, pine cone statue, pine cone meaning
Pine pollen powder benefits all living things by being the most potent plant source of testosterone known. This fine yellow powder seems to settle on everything (even vertical surfaces like cottage windows in Georgian Bay!) during the spring. This incredibly potent androgenic substance literally gives a much needed growth and libido boost to almost all plants and animals that come in contact with it after a long winter's hibernation.
The common image of a pine cone (such as the statue from the vatican courtyard to the left) is actually the female aspect of the pine tree. The male cones that produce the pine pollen powder, which is the plants sperm (nuts and seeds are more like mini uteruses), are thinner, more phallic looking and occur at the ends of branches (see next image below). A pollen grain is microscopic in size and looks like a mickey mouse head where each of the "ears" are concave to catch the wind so it can flow to the female cones on other trees or even onto the same tree to successfully pollinate them.
To experience the benefits of pine pollen powder you can always wildcraft your own. Find out what time of year the pollen falls in your area (usually mid-April in Northern latitudes) and head out with a bag. You can place the bag over the ends of the pine tree branches and gently knock the cones to get the pine pollen powder to fall off into the bag. You can also collect some of the whole cones (please don't over harvest from any one tree!) by clipping them off into a bag or jar and then going home and pouring an alcohol with a 35% or higher alcohol content over them to make your own tincture. To learn the secrets of making incredibly potent tinctures check out the audio and video program "Tincture Control" by clicking here. If you don't have access to pine trees, if it's the wrong time of year or you simply don't get a chance to harvest your own, you can get the benefits of pine tree pollen in powder, capsule or tincture form by clicking here to get some from Surthrival.

Traditional properties:

~Androgenic (stimulates anabolic endocrine activity)
~Nutritive/Tonic (Western/Asian herbalism terms for herbal adaptogens, meaning it has no toxicity over long term use)
~Aphrodisiac (promotes a healthy and high libido)
~Lung tonic (boosts the immune system and beautifies the skin which are both controlled by the Lung organ system in Asian medicine)
~Kidney tonic (very rejuvenative to the brain, hair, bones and endocrine system which are controlled by the Kidney organ system in Asian medicine)
~Liver tonic (stimulates liver regeneration and regulates bile secretion which are controlled by the Liver organ system in Asian medicine)
~Heart tonic (increases cardiovascular endurance, raises blood levels of Superoxide Dismutase and lowers cholesterol)
~Spleen tonic (Nourishes the muscles and increases metabolism which are both governed by the Spleen organ system in Asian medicine)
Pine pollen powder has been used extensively in traditional cultures throughout Asia. The earliest mention of pine tree pollen's medicinal use is in Chinese herbalism from the classic text "The Pandects of Materia Medica" by Shen Nong. The benefits of pine pollen have also been used by the Koreans where it is sold in boxes much like baking soda or other baking ingredients. It is used in food for it's amazing mineralization and adaptogenic properties.
To date there is no information about pine pollen powder's history of use in Western herbalism, Native American herbalism or Ayurvedic herbalism. All of these systems have used pine nuts medicinally (which are mildly androgenic) and Native American herbalism uses the inner bark of pine trees as a food and medicine as well.

Scientific properties:

pine pollen powder, pine tree pollen, pine pollen benefits, pine pollen testosterone
The amounts of the following nutrients vary per species.
Some of the antioxidant related properties of pine pollen powder include; increasing SOD levels (superoxide dismutase, perhaps the most powerful and crucial antioxidant the body makes) in the blood, inhibiting lipid peroxidation, increasing glutathione transferases which help breakdown and remove xenobiotics (environmental pollutants) and metabolites of oxidative stress (pollutants made by the body) from the body and reduction of lipofuscin deposits (a brown pigment responsible for age spots a.k.a. liver spots) in the heart, brain and liver.
Pine pollen powder's claim to fame is the potent androgenic effect it has on the body. It contains bio-available androstenedione, testosterone, DHEA (dehydroepiandrosterone), androsterone and a wide variety of other steroidal type substances (which unlike synthetic steroids you hear about in the news, are perfectly safe)! These anabolic compounds help maintain and increase muscle mass, keep the skin smooth and tight, maintain a healthy libido, optimize tissue regeneration, optimize breast health in women and testicular and prostate health in men, aid in the excretion of excess estrogens and speed up the metabolism to help burn off excess fat.
Taking a pine pollen tincture is said to be the most effective way to get the above mentioned anabolic constituents into the bloodstream without any degradation possibly caused by digestion. To what degree digestion may damage some of the hormones it is hard to say, but holding the tincture in your mouth allows the active compounds to be aborbed sublingually. DHEA certainly does make it through normal digestion without damage but testosterone and some of the other steroidal type substances seem to be more effective in tincture form. Pine pollen powder makes a great food that can be eaten in higher quantities than you can normally take in the tincture form. This way you get more of the proteins, vitamins and minerals but there is still a fairly potent androgenic effect.
Women can definitely get the benefits of pine pollen without waking up the next morning with a beard, a deep baritone voice and 20 inch biceps... (Actually if anyone wakes up with that after taking pine tree pollen, please let me know!) Excess body hair growth is caused by elevated DHT levels (which can be controlled with Saw Palmetto or Nettle Root) rather than free testosterone, so no need to fear growing a moustache. Women in Asia discovered that pine pollen benefits overall skin health and smoothness through many of the same avenues mentioned in the paragraphs above. Androgens are the promoters of youth. Collagen and elastin (which make up the underlying matrix of the skin) are stabilized and kept from degrading which is the cause of wrinkles. Another way to prevent wrinkles is to make sure you drink plenty of living spring water everyday. These are some of the vitamins, minerals and other nutrients contained in pine tree pollen. Keep in mind that the amounts vary per species.
Vitamins: A, B1, B2, B6, C, D2 and D3, E, Folic Acid
Minerals: potassium, sodium, calcium, magnesium, phosphorus, iron, manganese, copper, zinc, selenium, ormus
Over 20 Amino acids (incl. all 8+ essential): alanine, aminoacetic acid, arginine, asparagic acid, aspartic acid, cysteine, glutamic acid, glycin, histidine, isoleucine, leucine, lysine, merionin, ethionine, phenylalanie, proline, serine, threonine, tryptophan, tyrosine, valine

Are there any contraindications with pine tree pollen?

While pine pollen benefits overall health with no negative side effects, there are certain cases where it should be avoided. Adolescents (especially males age 20 or younger) should avoid using pine pollen powder due to their budding hormone levels. Supplementation with any type of bio-identical hormone at puberty or younger is discouraged since this can affect the bodies ability to produce that hormone normally later on in life. Of course under the guidance of a competent health care practitioner who is using hormone testing it could be used appropriately.
Another potential problem that pine pollen powder could cause is an allergic reaction in those who are normally allergic to plant pollens (especially if they have noticed their allergies acting up when the yellow pine pollen dust settles on every single surface around them!). For some reason some people who are allergic to bees have also showed signs of being allergic to pine tree pollen. If you are allergic to bee stings it would be wise to start with a very small pinch of pollen and put it on your tongue, or put a single drop of the tincture under your tongue and gauge your bodies reaction to it.
While certainly not a major concern, it should be noted that some companies have found that pine pollen benefits one's health to a greater degree when it has had its cell walls cracked. Surthrival's pine pollen powder has undergone a process that cracks the cell wall without harming the phytochemical constituents within the pollen. Alcohol based tinctures are also very effective for breaking open the cell walls and when taken should be held under the tongue for 1-3 minutes for best absorption. You can get Surthrival's pine pollen in powder form, tincture form and/or even capsule form by clicking this text link.

There are many fascinating qualities about the pine tree and its mythology.

marduk pine cone, pine cone symbolism, pine pollen powder, pine pollen benefits
To highlight the androgenic character of pine trees it is interesting to note studies on rivers downstream from mills that process pine trees and the bark and pulp are left saturating in the water. Often the female fish have actually been found to turn into male fish. This is only a characteristic of pine trees and most notably this has been documented along the Atlantic coast of France and Northern Africa with the tree species being Pinus pinaster. Again, pine pollen powder isn't so powerful that it will turn human females into males! Changing sexes is only a characteristic of fish and amphibians who are very sensitive to artificial or even natural hormone-like substances that can easily permeate their body through their skin in the water.
The nuts (from the female cones) and the inner bark have both been used as a food as well as medicine by traditional cultures. The seeds have a very unique flavour for a seed with an obvious hint of pine. They are mildly androgenic whereas pine bark has a lower androgen content. The inner bark can be prepared as a starchy food, boiled almost like pasta and eaten, which is how the Native Americans used it. Pine pollen powder from the male cones is by far the most highly androgenic part of the whole tree for all the various pine species.
pine cone staff of osiris, pine cone symbolism, occult pine cones, pine pollen benefits, pine pollen powder
Pine tree symbolism, specifically that of the female pine cone, is rampant in ancient cultures and is even still used in modern times. Marduk is the Sumerian god of magic, water and vegetation and he is associated with the planet Jupiter. One relief sculpture depicts him holding a pine cone perhaps as a ceremonial object. Another famous Sumerian relief depicts two winged eagle headed beings (known as the Annunaki) pollinating a depiction of the Tree of Life with pine cones. Perhaps these are actually meant to be the male cones (the female cones don't pollinate) which contain the pine pollen powder...
The pine cone is also common in Egyptian symbolism with the most common depiction being the staff of Osiris where it is seen with a twin Uraeus (the snake god) coiling up to the top in a caduceus formation. The pine cone is also seen in the palms of various hindu deities, on the staff of Bacchus from ancient Greece, on the ceilings of masonic lodges and more currently on the staff held by the pope as well as in the Vatican court yard (which is pictured at the top of this page). annunaki pine cone, pine cone symbolism, pine pollen powder, pine tree pollen, pine pollen benefits

The use of the pine cone in religious symbolism has been associated with enlightenment and an opening to greater spiritual dimensions through the pineal gland. Both the pineal gland and pine cones have a similar shape and images of the pine cone on the staff for instance show a rising of energy (the staff) followed by the opening "petals" of the pine cone at the peak (which is the enlightenment experience where the pineal gland produces unique secretions of substances like DMT and other neurotransmitters that unlock higher awareness). It is interesting to note that the pineal gland is the only part of the brain that is not "paired", meaning that there is only one of them while every other part has a "mirror opposite" (such as the left and right hemispheres of the brain). This would logically indicate that the pineal gland could be seen as the centre of the brain and thus the centre of our being. The Biblical translation of the word “Peniel” means “Face of God”.
Sources:
~"The Natural Testosterone Plan" by Stephen Harrod Buhner (Healing Arts Press, 2007)
~http://www.conesandstones.com/historical-symbolism.html
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Health benefits of truffles and fungi

About alberto de leon(Health & Nutrition)vox-91b      http://www.articlesplusother.com/the-health-benefits-of-truffles-and-fungi.html          http://www.natruffling.org/photo.htm      http://www.youtube.com/watch?v=JUVcxa-wGcE&feature=related     http://www.natruffling.org/faq.htm#mycoph     .............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................        Truffles (and mushrooms) are the "fruit" of underground webs of fungi. The fungi of all truffles (and many mushrooms) are mycorrhizal. Mycorrhizae are essential in assisting trees obtain nutrients and water from the soil - without mycorrhizae we would not have forests as we know them today. Truffles are also an important part of the food chain via mycophagy. For example, flying squirrels rely on truffles for food, and spotted owls rely on squirrels for food. In turn, the fungi rely on the squirrels (and owls!) for spore distribution, the trees rely on the fungi for nutrient acquisition, the fungi rely on the trees for energy (sugars from photosynthesis), and the owls and squirrels rely on the trees for habitat.       .                                                                                                                                                              ..........                                                                                                                                                                      Ascomycetes and Basidiomycetes are two major groups of fungi (like cats and dogs are two major groups of animals). Unlike cats and dogs, the distinction between Ascomycetes and Basidiomycetes is based on microscopic characteristics, namely the manner in which the spores are produced. In Ascomycetes, the spores are produced inside of sock- or sac-shaped structures called asci. In Basidiomycetes, the spores are produced on prongs on the outside of structures called basidia. As a general rule, Ascomycetes tend to have a brittle texture (such as Morels), and hypogeous (belowground) Ascomycetes (eg. truffles) are frequently - but not always - hollow (such as Genea). Basidiomycetes are fleshier in texture (all gilled mushrooms are Basidiomycetes), and the hypogeous Basidiomycetes tend to be squishy or spongy on the inside (such as Zelleromyces). This key may help in distinguishing "asco's" from "basid's". There are two other groups: The Zygomycetes form their spores individually on specialized "suspensor cells" and contain one truffle-forming ectomycorrhizal genus,Endogone. The Glomeromycetes form their spores individually or in clusters at the ends of hyphae. Only one genus in this group forms truffles, Glomus.       ...............................................................................................................................................................


Ascomycetes
Balsamia nigraBarssia oregonensisElaphomyces granulatus
Balsamia nigraBarssia oregonensisElaphomyces
granulatus
Elaphomyces muricatusGenabea cerebriformisGenea harknessii
Elaphomyces muricatusGenabea cerebriformisGenea harknessii
Geopora cooperiGilkeya compactaHydnotrya variiformisHydnotrya variiformis asci
Geopora cooperiGilkeya compactaHydnotrya
variiformis
Hydnotrya
variiformis
 asci
Kalapuya brunneaLabyrinthomyces sp.Leucangium carthusianum
Kalapuya brunneaLabyrinthomyces sp.Leucangium
carthusianum
Sarcosphaera crassaTuber californicumTuber gibbosum
Sarcosphaera
crassa
Tuber californicumTuber gibbosum
Tuber oregonense & gibbosumTuber oregonenseTuber lyonii
Tuber oregonense
& gibbosum
Tuber oregonenseTuber lyonii
Tuber melanosporumTuber quercicolaTuber sphaerosporum
Tuber melanosporumTuber quercicolaTuber
sphaerosporum

Basidiomycetes
Alpova diplophloeusAlpova trappeiArcangeliella camphorata
Alpova diplophloeusAlpova trappeiArcangeliella
camphorata
Calvatia fumosaCortinarius magnivelatusFevansia aurantiaca
Calvatia fumosaCortinarius
magnivelatus
Fevansia
aurantiaca
Gautieria angustisporaGautieria gautierioidesGautieria monticola
Gautieria angustisporaGautieria gautierioidesGautieria monticola
Gymnomyces abietisGymnomyces brunnescensHydnangium carneum
Gymnomyces abietisGymnomyces
brunnescens
Hydnangium carneum
Hymenogaster<br>gardneriHymenogaster gilkeyaeHymenogaster<br>subalpinus
Hymenogaster
gardneri
Hymenogaster gilkeyaeHymenogaster
subalpinus
Hysterangium separabileHysterangium crassirhachisHysterangium occidentale
Hysterangium
separabile
Hysterangium
crassirhachis
Hysterangium
occidentale
Leucogaster citrinusLeucogaster rubescensLeucophleps spinispora
Leucogaster citrinusLeucogaster rubescensLeucophleps
spinispora
Macowanites luteolusMelanogaster tuberiformisNivatogastreum nubigenum
Macowanites
luteolus
Melanogaster
tuberiformis
Nivatogastreum
nubigenum
Radiigera fuscoglebaRhizopogon aterRhizopogon ellenae
Radiigera fuscoglebaRhizopogon aterRhizopogon ellenae
Rhizopogon evadensRhizopogon hawkeraeRhizopogon occidentalis
Rhizopogon evadensRhizopogon hawkeraeRhizopogon
occidentalis
Rhizopogon parksiiRhizopogon pedicellusRhizopogon salebrosus
Rhizopogon parksiiRhizopogon pedicellusRhizopogon
salebrosus
Rhizopogon subareolatusRhizopogon subsalmoniusRhizopogon truncatus
Rhizopogon
subareolatus
Rhizopogon
subsalmonius
Rhizopogon
truncatus
Rhizopogon villosulusRhizopogon vinicolorRhizopogon vulgaris
Rhizopogon
villosulus
Rhizopogon
vinicolor
Rhizopogon
vulgaris
Scleroderma cepaThaxterogaster pavelekii
Scleroderma cepaThaxterogaster
pavelekii
Thaxterogaster pingueTruncocolumella citrinaZelleromyces
Thaxterogaster
pingue
Truncocolumella citrinaZelleromyces
cinnabarinus

Glomeromycetes
Glomus microcarpus
Glomus microcarpus

Zygomycetes
Endogone flammicoronaEndogone lactiflua
Endogone
flammicorona
Endogone lactiflua
....................................................................................................................................................................

Truffles: The Most Expensive Food in the World

 
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Uploaded by  on Jan 8, 2012
European white truffles sell for as much as $3,600 a pound, but harvests are down and a black market has emerged -- none of which has dampened the appetite for this prized fungi. Lesley Stahl reports.

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The Health Benefits of Truffles And Fungi

.                                 There is no question that truffles are definitely expensive, a pound would range from hundreds to thousands of dollars. There is no question of the flavour and aroma it could bring to your dishes. A small amount of truffles could bring out the taste superbly. However, is the flavour enough reason to purchase an expensive food?
We are often riddled with the question if truffles and fungi, in general, would have any nutritional value. In the early Eastern civilizations, mushrooms and fungi are not only considered as food, they are also noted for the medicinal value. Until now, there are cultures which would still use mushroom extracts as a component for soups and teas in order to boost the immune system. They are also said to reduce the risks of cancer and heart diseases.
Mushrooms are healthy food. They are low in calories but contain high amount of vegetable protein, chitin, iron, zinc, fiber, amino acids, vitamins and minerals. Calcium, minerals, vitamins B and C are commonly found in several mushrooms.
Truffles are different from other mushrooms since it is a hypogean or an underground mushroom. What is harvested is the fruit, the roots are white filaments called as hyphas, and there is not stem. Truffles would suck sap from the host plant or trees. Those truffles that grow under the roots of oak trees are the most pungent, while those that grow in the roots of lime trees are the most aromatic.
The flavours found on a truffle is complex, which is why they are best combined with bland food in order to draw out its flavour. They are highly perishable, which is why it is important for truffles to be consumed immediately after harvesting. Often times, truffles are sold in containers filled with rice. This rice has definitely absorbed parts of the flavour and aroma of the fungi and could be used for cooking.
Given this condition, they are often described as vegetable meat. Truffles contain high protein content. They are made up 73% water, and several substances and minerals like calcium, potassium and magnesium.
They are also low in fat. Just like any other vegetables, they are free of cholesterol. In fact, there are several studies citing mushrooms and fungi to have to ability to lower down serum cholesterol.
However, it should be taken into consideration that although mushroom and truffles have no cholesterol and low in fat, the method of cooking them would usually require them to be infused with butter or oil. Thus, adding to the fatty value of the dish. It would then be safe to say, that although vegetables, mushrooms and fungi are healthy, the method of cooking and preparing it would have a huge impact on the nutritional value of the dish.
Truffles and mushrooms are different from other vegetables because of their unique flavour. Although, truffles can cause a huge dent on the budget, it is safe to say that not only are you getting flavour from your money. It would also provide an important contribution to your health.

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....................................................................................................................................................................Frequently Asked Truffle Questions
What are truffles?
What is mycophagy?
What is mycorrhizae?
What is the role of truffles in ecosystems?
What are "True" vs. "False" truffles?
What are Ascomycetes and Basidiomycetes?
Are any truffles poisonous?
Where are truffles found?
How are truffles found?
Pigs vs. dogs?
Truffle maturity and the market
Truffle dog training?
Which truffles are the gourmet edibles?
What are pecan truffles?
How are truffles cooked?
Where can I buy truffles?
How do I store truffles?
I found a truffle. What is it?
How do I dry truffles?
What about truffle farming?
How do I find my local mycological club?

What are truffles?

Truffles are hypogeous (underground) versions of mushrooms. They don't form a prominent stem and their spore-bearing surfaces are enclosed. They rely on animals eating them (mycophagy) to distribute their spores, instead of air currents like mushrooms. Truffles resemble small potatoes, and often between the size of a marble and a golf ball (see the photo gallery). There are hundreds of different kinds of truffles, and while none are known to be poisonous, only a few of them are considered to be delicacies by humans. Truffles (and mushrooms) are only the "fruit" of the fungus (like an apple to an apple tree); the main perennial fungal body exists as a web of filamentous hyphae in the soil. All of the truffle fungi form mycorrhizae with the roots of trees, and are essential to the trees' ability to acquire nutrients. The belowground fruiting habit of truffles is thought to be an adaptation to forest fires or dry or frosty periods, in which aboveground mushrooms are more vulnerable. Oregon State University Extension has published a nice overview of truffles available here, "An Oregon Garden Guide to Truffles."
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What is mycophagy?

As most truffles never break the surface of the soil, they must rely on animals to eat them and distribute the spores in their scats. The word "mycophagy" comes from the Greek words "mykes" (fungus) + "phagein" (to eat). Some animals, like the red-backed vole, eat truffles almost exclusively. In order to be located by hungry critters, truffles have evolved strong scents that, as they mature, can be detected from a distance by a suitably sensitive nose. Depending on the species of truffle, to humans these scents can be pungent, fruity, unpleasant, or delectable.
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What is mycorrhizae?

Mycorrhizae is a symbiotic (mutually beneficial) association between some kinds of fungi and plants. The word "mycorrhizae" comes from the Greek words "mykes" (fungus) + "rhiza" (root). Fungal filaments (hyphae) are much more efficient at extracting water and nutrients from the soil than root hairs - it has been reported that there are as much as 100 meters of fungal hyphae in one teaspoon of healthy forest soil.The fungal hyphae not only permeate the soil, they penetrate the root cells of plants and facilitate a nutrient exchange where the host plant gets needed nutrients from the soil via the fungi, and the fungi (which cannot perform photosynthesis) get their needed sugars from the host plant. Many plants will not grow well at all unless they have mycorrhizal fungi on their roots helping them get nutrients.
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What is the role of truffles in ecosystems?

Truffles (and mushrooms) are the "fruit" of underground webs of fungi. The fungi of all truffles (and many mushrooms) are mycorrhizal. Mycorrhizae are essential in assisting trees obtain nutrients and water from the soil - without mycorrhizae we would not have forests as we know them today. Truffles are also an important part of the food chain via mycophagy. For example, flying squirrels rely on truffles for food, and spotted owls rely on squirrels for food. In turn, the fungi rely on the squirrels (and owls!) for spore distribution, the trees rely on the fungi for nutrient acquisition, the fungi rely on the trees for energy (sugars from photosynthesis), and the owls and squirrels rely on the trees for habitat.
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What are "True" vs. "False" truffles?

In Europe, the term "truffle" in the very strictest ("true") sense has historically only referred to those hypogeous (belowground) fungi that were gourmet edibles, primarily in the genus TuberTubers are members of a larger grouping of fungi called Ascomycetes. For some folks, only Tubers and their close relatives are considered "true truffles" (all others being "false truffles"), and for other folks all hypogeous Ascomycetes (irrespective of culinary qualities) are called "true truffles". However, there are many, many other perfectly nice species of hypogeous fungi, both Ascomycetes and Basidiomycetes, that are not particularly prized as food outside the squirrel community. Nowadays many folks have discarded the "true truffle" and "false truffle" distinctions for a more egalitarian nomenclature, and are quite comfortable simply calling all hypogeous fungi TRUFFLES.
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What are Ascomycetes and Basidiomycetes?

Ascomycetes and Basidiomycetes are two major groups of fungi (like cats and dogs are two major groups of animals). Unlike cats and dogs, the distinction between Ascomycetes and Basidiomycetes is based on microscopic characteristics, namely the manner in which the spores are produced. In Ascomycetes, the spores are produced inside of sock- or sac-shaped structures called asci. In Basidiomycetes, the spores are produced on prongs on the outside of structures called basidia. As a general rule, Ascomycetes tend to have a brittle texture (such as Morels), and hypogeous (belowground) Ascomycetes (eg. truffles) are frequently - but not always - hollow (such as Genea). Basidiomycetes are fleshier in texture (all gilled mushrooms are Basidiomycetes), and the hypogeous Basidiomycetes tend to be squishy or spongy on the inside (such as Zelleromyces). This key may help in distinguishing "asco's" from "basid's". There are two other groups: TheZygomycetes form their spores individually on specialized "suspensor cells" and contain one truffle-forming ectomycorrhizal genus,Endogone. The Glomeromycetes form their spores individually or in clusters at the ends of hyphae. Only one genus in this group forms truffles, Glomus.
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Are any truffles poisonous?

No truffles are known to be poisonous to humans (but we don't know everything...). This non-toxicity seems sensible, considering that truffles rely on small animals (via mycophagy) to distribute their spores. That said, ALWAYS be absolutely sure of the identification of anything you are considering eating! Many poisonous Amanita and Cortinarius mushrooms start out as belowground "eggs" that can be dead-ringers for truffles at a glance. The Oregon white truffles that most folks around here are interested in eating (Tuber gibbosum & T. oregonense) are firm and brittle, will have a beige to smokey-colored marbled interior, and a pleasant earthy odor. Mushroom eggs (and many truffle species that are only appetizing to squirrels) are generally more squishy, spongy, or cartilaginous - always check every truffle you intend to eat, different species frequently intermix.
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Where are truffles found?

Truffles can potentially be found almost anywhere there are trees. Only a few families of trees (such as maples and cedars) do not associate with truffle-forming fungi. Truffles fruit throughout the fall, winter, and spring, depending on species and locality. They usually occur at the interface between the organic litter and the mineral soil, about one to six inches deep, but can emerge to the surface or be more than a foot deep. Evidence that small animals have been digging in an area recently is often a good indication that truffles may be about. For a detailed accounting of what kind of habitat a particular truffle species likes, and when it is likely to be found, see the Specific Habitats page.
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How are truffles found?

In North America, truffles are found by raking the organic litter away with a 4-tine garden rake. Find suitable habitat (most any forested area; see above) and gently peel back the litter layer (remember to replace the litter when you are done and try to leave the area as you found it). Look for things that look like little potatoes, often beige, yellowish, or reddish brown (see the photo gallery). If you find one it will be immediately apparent that it is not a dirt clod. Finding truffles takes a little luck and a lot of patience. Sometimes they just aren't there, but you never know until you look. In Europe, pigs and dogs have been used for centuries to help find truffles.
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Pigs vs. dogs?

The scents produced by truffles to encourage mycophagy sometimes attract animals that are larger than squirrels. Some truffles, including the gourmet edibles Italian perigord, French white, and Oregon white, produce a scent that mimics a male pig sex hormone. It is for this reason that female pigs have been used historically in Europe to help find truffles. More recently, dogs have become the preferred truffle hunting companion for several reasons, among them 1) Dogs can be trained to find, but not eat the truffles, and 2) Dogs are much easier to get into the back seat of a car.
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Truffle maturity and the market

In the United States, we have not advanced to the point of using trained animals to help find truffles. This is unfortunate not only from an efficiency standpoint, but also a market reputation standpoint. The reason for this is that truffles only develop the aroma that attracts animals and excites chefs when they are fully mature. Thus, pigs and dogs will only indicate where mature truffles are. In North America where we humans (with our lousy noses) rake indiscriminately for truffles, we frequently get as many immature specimens as mature ones. Commercial collectors often have incentive to sell all the truffles they find, whether they are mature or not. Immature truffles have little culinary value, as they have not yet developed the pungent aromas that chefs seek. The frequent presence of immature specimens in commercially available Oregon white truffles has diminished their reputation and value on the world market compared to their European counterparts.
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Truffle dog training?

NATS offers occasional truffle dog training seminars in Corvallis, Oregon. Contact Marilyn Hinds for information. Below are some dog trainers who offer specialty courses in canine trufflehunting:
Toil and Truffle offers truffle dog training courses in the Seattle area.
NW Truffle Dogs offers truffle dog training courses in the Portland area.
Trifecta Training offers truffle dog training courses in the Eugene area.
Pasqual Sricco offers truffle dog training courses in New Jersey, and sells truffle dog training videotapes.
The general principal is to start when the dog is young, and get them used to the scent of truffles by having them fetch a sock with mature truffles inside, and gradually work up to finding the hidden, then buried sock. Some folks have used a pungent cheese (like limburger) as a surrogate for mature truffles. Some links to accounts of truffle dog training are below:
Truffle dog training in Italy
A history of training poodles
Hunting truffles with dogs in France
Hunting truffles with dogs in Alba
There is also an article about truffle dogs ("Sniffing Around") in the October 2006 edition of The Bark magazine.
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Which truffles are the gourmet edibles?

Oregon white truffle (Tuber oregonense and T. gibbosum)
Reasonably common in the Pacific Northwest from the west side of the Cascade mountains to the coast from British Columbia to northern California. Tuber oregonense is generally found from October through February. Its exterior perideum is whitish when young, developing orangish-brown tints as it matures, and finally becoming orangish-brown overall. Microscopically, it has a perideum of interwoven hyphae.Tuber gibbosum is usually found from February through June. Its exterior perideum begins whitish and becomes pale olive-brown as it matures. Microscopically the perideum is of inflated cells. In both species, the texture is quite firm (not spongy), and the interior is white when immature becoming a marbled smokey brown as it matures. Both species seem to prefer young (15-40 year-old) Douglas-fir plantations. By February, most of the Tuber oregonense should be pretty mature and the T. gibbosum will just be getting started. Tom Volk has a nice Oregon white truffle website. You can also read more about both Oregon white and black truffles in this article.
Oregon brown truffle (Kalapuya brunnea)
The Oregon brown truffle was discovered by NATS members in the early 1990's and formally described in 2010. It grows in younger Douglas-fir forests in the Oregon Coast Range and western foothills of the Cascades. It has a reddish-brown exterior and a greyish mottled interior. When mature the odor can be quite garlicky.
Oregon black truffle (Leucangium carthusianum, formerly Picoa carthusiana)
Less common than Oregon white truffles, Oregon blacks are larger (golf-ball to baseball size), and are often much deeper in the soil than Oregon whites (commonly 4-10" deep). They are very dark inside and out, and have a very pungent, earthy odor when ripe. Some equate the aroma to a strange mix of pineapple, port, mushrooms, rich soil, and chocolate. Looking like irregular lumps of coal, with white-veined flesh, the Oregon black truffle has a texture of moist Parmesan and ground almonds.
French black (Perigord) truffle (Tuber melanosporum)
Native to the oak forests of the Perigord region of central and southwest France, it is now widely cultivated in Spain, Australia, and the United States. The black perigord is among the most valuable of truffles at up to $1000/pound. It has a blue-black exterior when fresh, fading to brown-black with age and a pungent, earthy odor.
Italian white (Piedmont) truffle (Tuber magnatum)
Considered by some (mostly the French) to be second best to the French black truffles, its cost can exceed that of the perigord. It is native to the foothills and mountains of northern and central Italy and southern Yugoslavia. They grow in conjuction with oak, hazel, poplar, and beech trees. The flesh is solid, light-coloured, and very brittle; it is not unheard of for a fresh truffle to shatter if dropped on the floor. Large specimens can weigh as much as a pound, but most are the size of large walnuts. The white truffle is slightly more perishable than its darker cousins, and the flavour and aroma diminishes within a week or two after harvest. The white truffle has a distinctive pepper edge and is often eaten raw. The skin is a dirty beige when fresh, turning a darker brown with age. More information can be found at this website.
Burgundy, or Summer truffle (Tuber aestivum, formerly Tuber uncinatum)
Native to France, Italy, and Spain, the summer truffles are usually at their best in July, but can be found from May to October. They have a black exterior and off-white interior, and a relatively light scent. This truffle has been established on plantations in Sweden and New Zealand.
Tuscan truffle (Tuber borchii, formerly Tuber albidum)
Similar to the Italian white truffle in appearance, having a chestnut to muddy tan exterior and a softish interior equally divided between chocolate brown and white. The flavor can be distinctly garlicky.

Pecan (Texas) truffle
 (Tuber lyonii, formerly Tuber texense)
Pecan truffles (also called Texas truffles) are found from New Mexico to the gulf coast and eastern seaboard to the great lakes and eastern Canada. It is not limited to areas with pecan trees, but was named based on the habitat in which it was discovered. More information can be found at this University of Georgia website. Click here for a story about Pecan truffles from the Hilton Head Island-Bluffton Island Packet, and click here for a story about Pecan truffles from the New York Times.
Chinese truffles (Tuber sinenseTuber indicum, and Tuber himalayense)
These are three distinct species found in South China, but pickers tend to lump them together as Chinese truffles. This is unfortunate since the flavor and quality vary from one species to another. First marketed in France in 1994, these truffles are now found in American restaurants at fairly reasonable prices, but their flavor and aroma do not come close to that of the French truffles, perhaps for the same reasons as Oregon white truffles (too many immature specimens). T. indicum is recognizable by its brown interior and very fine white veins.T. sinense has a dark brown interior with large ivory veins, and is said to be chewy and oily with a bitter aftertaste.
Desert truffles (Terfezia boudieriTerfezia pfieliiTerfezia claveryi, and others)
Native to northern Africa and the Middle East, these truffles have been a staple for many nomadic tribes for millenia. Sometimes called the Lightning Truffle, they often fruit shortly after thunderstorms wet the desert. There is an account of desert truffle culture here.
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How are truffles cooked?

Truffles are generally used raw, or very lightly cooked, because the flavor compounds are highly volatile. Truffles go very well with brie cheese (doesn't everything?). NATS has compiled a cookbook of truffle recipes, a few of which are posted on the Recipes page. Below are some links to other truffle recipe websites:
The Mycological Society of San Francisco
The Cottage Kitchen
Truffes-de-Provence, with notes about storage
The Truffle Zone
Oregon White Truffles
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Where can I buy truffles?

There are tons of websites selling truffle-related products. Here are a few, selected for no particular reason. NATS does not endorse or guarantee any of these sites! You might also try ebay...
Oregon Wild Edibles
MycoLogical Natural Products
Tartufi Unlimited
The Wine and Truffle Co.
Truffles USA
Gourmet Foodstore
Earthy Delights
Marky's Caviar
US Shops

How do I store truffles?

Truffles can be stored for several days in a paper bag (never in plastic!) in the refrigerator. They can be frozen for several months in a glass jar. They can be immersed in olive oil, and the oil will absorb the flavor, however shelf life at room temperature is limited without pasteurization. Some folks store truffles in dry white rice, but this is not recommended as the rice will tend to draw the moisture and aroma away from the truffles, diffusing and diluting the aroma. Ideally, truffles should be used as fresh as possible, unless you are in the enviable situation of having too many!
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I found a truffle. What is it?

What? You don't have your very own copy of the NATS Field Guide to Selected North American Truffles and Truffle-like Fungi? You can get one here! Alternatively, you can mail specimens to the Trufflemaster for identification. Truffles should be dried thoroughly before mailing (see below). For more infomation on sending truffles for identification click here. Include your email address, collection location and habitat data, and any notes about unique fresh characteristics (odor, staining reactions, etc.).
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How do I dry truffles?

Truffles should be dried before sending to the Trufflemaster for identification, but not if you intend to eat them. Fresh truffles sent through the mail often arrive as an unrecognizable furry odiferous lump - not a good thing! Ideally, truffles to be mailed for identification should be dried on a regular food dehydrator. If you don't have a dehydrator, leave them in the fridge in a loosely closed paper bag for about 3 days, this will dry them quite well (Caution: This may impart a truffle flavor all other foods in the refrigerator!). Truffles dry a lot faster if they are cut in half first. For more information on sending truffles for identification click here.
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What about truffle farming?

Businesses that sell trees inoculated with truffle mycorrhiza can easily be found on the internet. Results are not guaranteed and can take years. It is a good idea to get sample trees assessed for root colonization by an independent lab (such as MycoRoots).
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