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I read somewhere recently that a Japanese scientist studying shiitake found that the log grown shrooms had much more of the health benefits than the commercial production (in addition to better taste). His reason was that the factors that cause shrooms to survive and compete in the wild is what creates the beneficial health chemicals (this is also true of organic grown versus chemical grown vegetables). For those doing log growing commercially, this might also be a good selling point to health food stores. However, I am sure that it would be hard to communicate these benefits to the conventional food market.
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