Author Archives: Silvana Jakupovic

Shrooms That Trip Together, Stay Together

I’m sure that many of you have heard of magic mushrooms, maybe you’ve even had first-hand experience with them, but where exactly does their name originate from, and why are there so many different kinds?

Psilocybe Cubensis (magic mushroom); photo courtesy of Flickr user Dick Culbert

Basically, magic mushrooms are hallucinogens. They are substances that cause alterations to your perception, your thoughts, and even to your feelings. Essentially, they cause you to “trip,” or “trip out,” because it’s almost as if they are taking you on a mind-altering journey.

The substance behind all of these fascinating effects is a naturally occurring drug known as psilocybin, and it is produced in more than 100 different species of mushrooms. When psilocybin is ingested, it is converted into psilocin, and this is the element that actually causes the hallucinogenic effects characteristic of most magic mushrooms.

For those of you still interested in the psychedelic effects of psilocybin, here is an interesting video of psychopharmacologist Roland Griffiths’ knowledge on this drug and how it may even prove to be beneficial to the terminally ill.

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The real question now is, why is this specific chemical present in so many different species of mushrooms? Well, a few scientists shared that same inquiry and this led to a study that was published in the journal Evolution Letters. This study has suggested that the production of psilocybin is primarily used as a defense mechanism against the overconsumption of the mushroom population by insects. A common side effect of psilocybin is the suppression of appetite, therefore, by causing these insects to “trip,” the bugs become less hungry and are less likely to consume more of the mushrooms.

However, this isn’t even the most interesting part. The study actually found that the genes that cause the production of psilocybin were very similar amongst distant species of mushrooms, even more so than some genes shared between members of the same species. According to the researchers, this illustrates that these genes are not inherited from a common ancestor, but are actually transferred between different species of mushrooms. This phenomenon is known as Horizontal Gene Transfer (HGT).

In essence, the genes are passed from species to species during HGT and if the gene proves to be useful, this process will continue until as many species as possible can benefit from them. Hence, the presence of psilocybin in over 100 different species of mushrooms. HGT is thought to be rare in complex living things and much more common in single-celled organisms like bacteria, making this phenomenon even more incredible.

A very simplified version of HGT and the passing of DNA from one cell to another of a different species; photo courtesy of Gregorius Pilosus from Wikimedia Commons

In a way, these mushrooms have worked together to form a solution to a problem that their individual genetic codes could not deal with alone. Now, the presence of these psilocybin-producing genes has become very widespread and has produced a huge variety of magic mushrooms. So, the next time you’re working in a team and you hear your group members stuck in a disagreement, let them know that if mushrooms can work together, so can they, and then maybe you’ll all be able to produce a little magic too.

By Silvana Jakupovic

“Gluten-Free” – Is it as Healthy as We Think?

I’m guessing that the majority of you have seen the increasingly popular “gluten-free” diet trend displayed in many health-related magazines, books or even talk shows. But why is everybody so obsessed with this new diet fad? Well, apparently, it’s supposed to be one of the healthiest changes that you can make to your lifestyle. One scientific study even suggests that a gluten-free diet can reduce the level of “bad” fats in your blood that lead to heart disease, but is gluten-free really as healthy as it’s claimed to be?

Gluten-Free Bread; photo courtesy of Pixabay user Aline Ponce

Being “gluten-free” first arose as a treatment for individuals with celiac disease, a disorder that causes damage to the small intestine from ingesting gluten. Celiacs experience many symptoms, ranging from severe gastrointestinal issues to even developing anemia and behavioural changes. Unfortunately, the only real way to combat this is through the complete elimination of gluten from one’s diet.

Gluten is a protein found in wheat, barley, and rye. As awareness of celiac disease has increased, so have gluten-free alternatives to popular foods. As a response, many non-celiacs have been transitioning to this diet as well, assuming that it is a healthier lifestyle. However, relatively new evidence suggests that being “gluten-free” isn’t as beneficial to your health as you may believe.

Dr. Travis speaks about the gluten-free diet industry.

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In Digestive Diseases and Sciences, a study observed the risk of metabolic and cardiovascular disease among non-celiac individuals following a gluten-free diet. The study concluded that there was an association between being gluten-free and weight management, but this is likely because gluten-free individuals do not consume refined wheat products, which are harmful to your health. Interestingly, there was no difference in the risk of metabolic disease or heart disease between gluten-free and non-gluten-free individuals.

Additionally, the Mayo Clinic suggests that those who are adopting a gluten-free diet should be wary of losing some essential vitamins and nutrients, like iron, calcium, and fiber. Whole grains are usually enriched in these, so you would have to be diligent in finding them in other sources.

Gluten-Free Mix; photo courtesy of Flickr user, ‘theimpulsivebuy’

Gluten-free individuals should also be mindful of the fact that many store-bought, gluten-free foods are no better for you than the versions made with gluten. This is because many of these foods actually contain more sugar, fat, and calories than the original versions, leading to weight-gain rather than weight-loss. It is a common misconception that just because something is “gluten-free,” it is also healthier.

Overall, the stance on whether or not a gluten-free diet is beneficial to non-celiacs is very controversial. As long as one is aware of what is actually inside the gluten-free foods that they are consuming, as well as of all the daily nutrients that they should be obtaining, then this diet is potentially beneficial. Although, it may not be worth it if whole grains, in moderation, have shown no detrimental effect on health. The most important thing for non-celiacs to remember is that a “gluten-free” label does not automatically equal “healthy.”

By Silvana Jakupovic