The Wood Ear (Auricularia auricula-judae) boasts one of the most peculiar scientific and common names in mycology, due to its surprising resemblance (texturally and visually) to a human ear attached to a tree. With its gelatinous, crunchy, and cartilaginous texture, it has been cultivated in China for nearly 1,500 years.
But behind this humble and popular culinary mushroom lies one of nature’s most potent cardioprotectors. Epidemiologists long ago noticed that populations consuming high amounts of Wood Ear had surprisingly low rates of myocardial infarctions (heart attacks). Subsequent science isolated its Acidic Polysaccharides (AAP), which act biologically as a “natural aspirin,” thinning the blood and inhibiting platelet aggregation to prevent the formation of deadly clots. Its regular consumption in broths and dishes is the epitome of the Eastern philosophy where medicine and food are one and the same, silently protecting the arteries with every bite.
