Truffles are potato-shaped underground mushrooms that grow in all kinds of different environments ranging from high-rise forests of pine, oak, linden, fir and wild hazelnut to scrubs, under bushes, and in steppes and deserts. They maintain a symbiotic relationship by attaching to the roots of certain herbaceous plants and have a unique aroma with a sharp odor. Some cultures nickname truffles as bingos or buckthorns. There is also the belief that the mushrooms sprout faster under lightning or thunder thus earning them the nickname “daughters of thunder.”

Symbiotic association between truffles and plants

Nature thrives in a harmony that is based upon assistance and solidarity. Truffles have a special place in this harmony. For example, as plant seeds germinate and begin to grow into roots, the hyphae of truffles wrap around the plant roots, just like a glove does around fingers, and help the emergence of a special structure called “mycorrhiza” which facilitates food exchange between truffles and plants. Approximately 90% of plants coexist with different types of mushrooms, and some plants even need truffles to survive. Unable to photosynthesize, truffles need plants for organic nutrients, and plants need truffles, especially for the intake of more water and minerals from barren and arid soil.

It is estimated that the mushroom hyphae can be as long as 1 km in the forest soil is estimated to be more than 1 km. Truffles help to increase the contact surface of the tree roots with the soil hundreds of times while ingesting the water and minerals from remote areas where plant roots cannot reach. In this way, as soon as a drop of rain falls on the soil, it is relayed to the benefit of plants with hyphae that are invisibly thin and kilometers long. If this partnership did not exist between truffles and plants then the giant trees that we see in forests would not be able to grow tall enough and would possibly remain as bushes due to a lack of water and minerals from the soil.

Truffles and wildlife

A similar relationship exists between truffles and animals in the forest. Since they are generally active at night and cannot benefit from sunlight sufficiently, wild animals meet their vitamin D needs especially from truffles, an important food source. Recent studies show that some wild animal species survive solely on truffles. A large number of mice, squirrels, bears, deer, rabbits, hedgehogs, and bird species in the US eat truffles along with some monkeys, kangaroos, and bird species in Australia.

While the toadstools in the open can spread their billions of spores to the environment, the spores of underground mushrooms remain confined in their tissues. It is thanks to animals that can spot and extract the mushrooms that these spores spread from their tissues into the rest of the environment. Wild animals can locate, dig up, and eat underground truffles due to the strong and attractive aroma of the mushrooms. On the other hand, the spores that are expelled from the animals’ digestive systems lead to the production of fresh hyphae to partner with new plants via germination. This allows underground mushrooms to have the opportunity to sustain their generation and expand their natural habitat.

The conservation of animal species that face extinction also depends on the preservation of the variety of truffle species. From this point of view, truffles in the natural habitats are the sustenance of wild animals. Bediuzzaman Said Nursi (d. 1960), a renown Turkish religious scholar, said: “Our share is in vineyards and gardens. God Almighty allocated our sustenance there. These wild fruits are the sustenance for the wild animals. We should not touch their portion.” It is also known that Bediuzzaman discouraged his students who came across plenty of apple and pear trees on the mountains from eating those fruits. This approach also sums up a guiding insight about sustainable forestry and ecosystem.

Nutritional value and medical benefits

Truffles are richer in protein and minerals than other mushrooms. Their nutritional value consists of 53-76% water, 9% protein, 7% carbohydrates, and 8% minerals. Although they have high nutritional value, the most important feature making truffles superior to other mushrooms is their distinctive aromatic compounds. Due to their unique aroma, truffles attract the attention of many gourmets. It is no surprise that truffles have an exceptional place in exclusive cuisines.

Since ancient times, the medical benefits of truffles have been frequently reported. For example, Ibn Sina (Avicenna) is known to have recommended truffles for healing weakness, nausea, pain, and wounds.

Prophet Muhammad, peace be upon him, said, “Truffle is a sustenance like manna. Its sap is also a cure for the eyes.”

The belief in the nutritional value of truffles is also common in the Christian world. Between 827 and 844, Pope Gregory IV had advised the consumption of truffles to gain strength in battles.

Current studies have found that truffles contain several compounds that are essential for human health. A study published in 2016 is an important step for chronicling the fact that the extract obtained from truffle mushrooms proved to be useful in healing eye infections.

Economic value

The number of commercial-value truffles collected from natural habitats constantly decreases worldwide: it has dropped from 2000 tons in 1884 to 100 tons in 1990. Today, it is around 40 tons. The main factors of this decline are the destruction of oak forests, climate change, environmental pollution, global warming, and uncontrolled picking.

Despite the dramatic decrease in the number of truffles collected from natural habitats, they are sold between $250 and $4,000 per kilo depending on the type and quality.

Growing truffles

Under current conditions, truffles have to be grown by special means. People must grow the types of truffles that they wish to consume.

The first idea for the production of truffles came from a French farmer named Joseph Talon. At the beginning of the 19th century, Talon planted fresh seeds in the oak patches where truffles grew naturally. The existing truffle hyphae in the soil infiltrated the roots of new oak saplings and led to an increase in the production of truffles in the natural habitat. In the following years, Talon created new truffle production areas by planting the saplings he had already produced in other patches. Talon’s method is still used today.

In the 1960s, a period when there was a great decrease in the production of truffles in natural habitats, studies were conducted to find new methods. The methods developed by French and Italian scientists in the 1970s led to a massive success in truffle production. Truffle spores were inoculated at the root of oak saplings and plants were grown in greenhouses to develop only the desired truffle mycorrhizal system in tree roots. Having ensured that mycorrhiza had settled in the roots, the first truffle began to be harvested four or five years after planting the oak saplings in open areas. These methods have allowed truffle production in countries such as Australia, the USA, and New Zealand where truffles are not grown naturally.

Commercial truffle types

It is estimated that there are about 10,000 different types of truffles in the world with different sizes, colors, structures, and aromas. These mushrooms, which are now listed in restaurant menus and stocked on the shelves of luxury food suppliers, are only some of the truffles numbered in thousands.

Some of the commercial types are listed below:

Tuber magnatum: Known as the white truffle of Italy, it grows in the Alba region as attached on the roots of oak, hornbeam, pine and poplar trees. It is different from all species by its peculiarly pungent aroma. It is known as the most expensive food in the world because it grows in a very limited area and cannot be grown as a cultivated mushroom.

Tuber melanosporum: Known as the winter black truffle, it grows during winter by attaching to the roots of oak, hazelnut, and pine trees in Italy, France, Spain, and the Balkans. It has a distinctive aroma and has a wider growth area as compared to the white truffle. It is the most cultivated type of truffle in different continents of the world.

Tuber aestivum: Known as the summer black truffle, it grows by attaching to the roots of oak, nut, and pine trees in a wide geography spanning from Portugal to Azerbaijan, Morocco to Poland, and Sweden to Afghanistan. It bears lower economic value because it is widely grown and has an easily extracted culture and a lower-density aroma.

Terfezia claveryi: It grows in the spring across steppes and deserts by attaching onto the roots of herbaceous plant species belonging to the genus Helianthemum. It has a unique aroma and has a huge market in the Arab countries. Its culture has started to be extracted in recent years.

Oregon truffle: It grows in winter as attached on the roots of fir trees in Oregon, Washington, and Vancouver. It has white and black types. It has an important market in the U.S despite not being as valuable as the black and white species found in Europe. No results have been obtained from cultural studies yet.

Harvest of truffle

Picking truffles is like picking apples from a tree with the difference that truffles are collected from the root of the tree. It is difficult to understand whether the truffle underground has ripened or not. If the extracted truffle is not ripe enough then its economic value immediately suffers. That is why special dogs are bred to locate truffles. Sensitive to the truffle aroma, these dogs lead their owners by simply pointing out to the places where ripe truffles are found. These dogs are motivated by rewards and are encouraged with better rewards for finding higher quality, larger, and more ripe truffles.

References

• Alhussaini S.M., Saadabi A.M., Hashim K., Al-Ghanayem A.A. (2016). Efficacy of the Desert Truffle Terfezia claveryi to Cure Trachoma Disease with Special Emphasis on Its Antibacterial Bioactivity, Trends in Medical Research, doi: 10.3923/tmr.2016.28.342016, Volume: 11, Issue: 1, pp. 28–34.
• Bukhari, 5708; Muslim, 2049; Abu Dawood, Tibb, 12; Ibn Majah, Tibb, 8.
• Hall I.R., Brown G., Zambonelli A. (2008). Taming the Truffle: The History, Lore, and Science of the Ultimate Mushroom, Timber Press.
• Sahiner Necmeddin, Son Sahitler, Istanbul: Nesil Yayinlari, 2011, Volume 1, pp. 113.
• Trappe M, Claridge AW (2010). “The Hidden Life of Truffles”. Scientific American. April 2010: 78–84.
• Wedén C. (2008). Tryffel. Infotain &Infobooks Sweden AB, Stockholm.

Vitamin basics

Vitamins and minerals are key nutrients that are essential in the regular functioning of the human body. They are needed in small amounts and are usually acquired from vegetables and fruits (Dobson 12). When acquired properly, vitamins can competently play the role assigned to them and they can observe their duties, such as to keep the immune system running, contribute to the structural integrity of the body, and strengthen the sensory systems. Their deficiency in the body leads to problems in these systems, which may result in lethal risks for health. For example, “lack of vitamin D damages immunity to cause cancers, diabetes and infections” (Mirkin).

Vitamins can be classified as water soluble and fat soluble. Generally, the vitamins that are soluble in water are absorbed by the body in the quantities that are needed. The excess is excreted in urine. Thus, it appears that abundant use of pills containing such vitamins produces nothing but expensive urine. As for the vitamins that are soluble in fat, their excess is stored in fat tissues and is retrieved in case of need (“Vitamins and Minerals”). This is an undesired effect, because it tires the body, which is otherwise a perfectly adjusted system.

Motivation for vitamin supplements

In the last century, a lot of research has been done to establish the amounts of vitamins and minerals needed for regular functioning of the body. With this knowledge, there is a growing concern among the public about their nutrition in recent years. People often think that the foods they are consuming do not contain necessary or sufficient amounts of vitamins and minerals.

It is not difficult to see that this concern has been formed by the artificial agendas of certain specialists. These specialists use methods that evoke feelings of anxiety, fear, desire, and the wish for perfection. The visual media and the press have certainly been the main and most effective means of propagating this agenda. Based on consultation with the specialists, vitamin-producing companies make promises to the consumers through advertisements that highlight how good vitamins are for children, adolescents and the elderly. They promise, for example, that if certain vitamins are used, people will feel better, improve their memory or remove aging effects. They claim that some of the vitamins they are selling have a healing or preventive power against diseases about which people are most concerned or fearful. Cancer, cardiovascular problems and obesity are among the most commonly emphasized such diseases. In the same way, abusing people’s desire for a long life, they claim that some vitamins increase life expectancy. For children, their inherent desire to be like adults is abused and they are promised that if they use certain vitamins they will be strong. These claims are reinforced with video clips in order to make them appear more realistic, and they are further supported by frequent repetition in the visual media.

Food supplements designed to meet the needs of the body are also put in “costumes” to allure the consumers. Product packaging uses big bullet points to present information about their extra vitamin content. In parallel to this, in the stores where these vitamins are sold, life-size pictures of famous or well-built people are displayed.

The Vitamin Market

As a result of all these efforts, many people think that a healthy life is not possible without vitamin pills. According to a survey by the USDA (United States Department of Agriculture) two decades ago, around fifty percent of the population from 19–50 takes a multivitamin pill every day. That survey showed a significant increase compared to another one performed five years earlier (Driskell). According to this trend, the vitamin supplement consumption is likely to have achieved much higher levels in our time.

Thus, an enormous market has formed for vitamin and mineral pills. It is estimated that this market amounts to an annual sales value between three and five billion dollars (Anderson, Wilken). With a drive to get a share of the sales, all supermarket chains have opened sections for vitamin pills and sell various kinds of vitamin supplements. Not only is the vitamin industry doing all these promotions for its own benefit, but media companies are also thriving on such advertisements. Unfortunately, this is sometimes a major reason for the media not to go after certain issues.

What is wrong?

Research shows that people get the correct quantity of vitamins and minerals if they consume a variety of natural foods and drinks. In countries with a high per capita income, some foods and drinks are even enriched with extra vitamins to ensure that vitamins are taken in sufficient amounts. As a result, for a person who is on a normal diet, a multivitamin pill is very likely to be excessive. With regard to these pills, nobody knows what amount is good for which person under what conditions. It is strange that the quantity of fruits and vegetables corresponding to the same amount of vitamin contained in a multivitamin pill is not revealed. Perhaps if this were calculated, the insanity of vitamin supplements would become evident. Do we really need to eat as many vegetables as a cow or a horse?

At the top of the direct vitamin intake options are vitamin pills. The majority of vitamin pills are marketed as a multivitamin-combinations of different vitamins and minerals. Supplying various combinations of vitamins in a single pill seems like a good idea at first. However, when we look at the production of vitamin pills, we see that the production process has not been standardized. Each company makes its own vitamin combinations and markets them. On top of their content, the daily consumption of synthetic vitamin pills is also variable based on the demands of the individual consumer. Although some companies include a recommendation on the packaging, in the end they say that their product can be consumed to the extent it is needed. For many vitamin pills, information about their solubility in water or fat is not present either. However, such pieces of information are of vital importance for their healthy consumption.

In recent times, with their wider use, these synthetic pills have been held responsible for health problems, contradicting expectations of health improvement, but so far they have not gained a bad reputation related to side-effect or harm. The prevailing view is that the more vitamins one takes, the better one’s health. This view might be true for natural vitamins; however, it is not so for synthetic vitamins. Generally, side-effects are associated with high dosages and undiluted intake, neither of which occurs in their natural counterparts.

Multivitamin pills are usually combined with minerals. Thus, while taking vitamin supplements, minerals are also taken, regardless of the need for them. However, similar to vitamins, minerals also are bad for human health when taken in excess. They interact with and counteract each other, and hence they disturb the body’s equilibrium.

In a study by Goran Bjelakovic and Christian Gluud, which was published in the journal of National Cancer Institute, it is stated that “Our diets typically contain safe levels of vitamins, but high-level antioxidant supplements could potentially upset an important physiological balance” (Bjelakovic, Gluud 742). They claim that antioxidant vitamins (A, C, E) do not provide any benefit when consumed in pills: if they are used as such, each results in certain forms of harm according to their function in the body. Bjelakovic and Gluud proved that such vitamin pills neither prevent nor cure cancer, that they do not protect the cardiovascular system, do not increase life expectancy nor alleviate the effects of aging. On the contrary, they showed that these antioxidant vitamin pills increase the risk of the diseases mentioned above. For example, a male person who is taking one multivitamin pill per day is doubling his risk for developing prostate cancer.

Some supplements can also have drug-like effects which present risks for people with certain medical conditions. A vitamin supplement brand was found to have potentially dangerous interactions with a number of prescription drugs (“‘Miracle’ Health Claims”).

At the very least, such side-effect-related cases call for a sound understanding of how these substances interact with the body. Can the human body convert synthetic vitamins to a usable form? Can they be stored and used later in case of vitamin deficiency? Are vitamin supplements, especially synthetic pills, as effective as natural vitamin sources, such as fruits and vegetables? What are the side effects associated with synthetic vitamins? What happens to vitamins in the case of overdose? Unless there are factual answers to these questions, vitamin pills should not be considered safe to use, and people should not use vitamin and mineral pills without consulting a doctor (“Vitamins and Minerals”).

Watch out for your health!

Here is the dilemma now: on the one hand, vitamin manufacturers are struggling to show the benefits of vitamin pills so that they make more profit; on the other hand, there is other research proving the detrimental effects of vitamin pills. At this point, it is nice to see a parallel dilemma in the fast-food market. If you go to a fast-food restaurant, their “nutrition facts” sheets show how healthy their food is. They even compare their food with other companies’ food in order to highlight their quality. However, there is a general consensus about unhealthiness of fast-food as demonstrated in the movie “Supersize Me”. Be it the food industry or the dietary supplement industry, there are claims from the producers which contradict the facts observed in real life. What to believe and who to trust are not clear.

One recourse in this ambivalence is the federal regulations or official advice from government scientists. In theory, health-care standards are established by either legislators or health organizations. However, in practice, there is a lack of institutes which can undertake the control of production of synthetic vitamin pills. In the US, for example, according to the Federal Trade Commission’s report, “Dietary supplements are not required to undergo government testing or review before they are marketed” (“Miracle’ Health Claims”). So, existing US health organizations, such as the FDA (Food and Drug Administration), do not accept any responsibility.

The main reason for not checking the harm associated with vitamin pills is that their side effects emerge in the long run. Consumers do not have the means to prove their cases, and consumer associations do not have enough financial power to take legal action against the producer companies. Therefore, there is no legal or practical base to pursue allegations related to the use of vitamin supplements. Given all this, using vitamin and mineral supplements is not very different from gambling with our health.

The above discussion provides enough information to evoke questions in the mind of the reader. Protecting people from the harm caused by vitamin pills is not possible through financial or judicial means at present, but it may be possible in the future through their long term results appearing as people with severe health problems. Let us hope that the people who have control over these issues will act in consideration of everybody’s health as an invaluable trust granted to them.

Alper Bursali is a senior student at West Virginia University, Biology Department.

References

• Bjelakovic, Goran, and Christian Gluud. “Surviving Antioxidant Supplements.” Editorial. Journal of the National Cancer Institute, 16 May 2007:742-743.
• Dobson, Roger. “The A to Z of vitamins;” Independent Extra, 6 Mar. 2007. 25 June. 2007 http://web.lexis-nexis.com.www.libproxy.wvu.edu/universe/printdoc
• Driskell, Judy A. Vitamin-Mineral Supplements and Their Usage by Adults. 28 June 2007 http://www.healthgoods.com/Education/Nutrition_Information/
• Nutritional_Supplements/supplements_usage_adults.htm
• Familydoctor.org 2004. Vitamins and Minerals: What You Should Know. Sept. 2004 http://familydoctor.org/online/famdocen/
• home/otc-center/otc-medicines/863.html
• Fogle, C., J. Anderson and K. Wilken. Mar. 2002. 29 June 2007 http://www.ext.colostate.edu/PUBS/foodnut/09338.pdf.
• ‘Miracle’ Health Claims: Add a Dose of Skepticism. September 2001. Federal Trade Commission. 20 June 2007 http://www.ftc.gov/bcp/conline/pubs/health/frdheal.shtm
• Mirkin, Gabe. Lack of Vitamin D causes Cancer. 5 Mar. 2007. 27 June 2007 http://www.drmirkin.com/nutrition/1337.html
• Sardi, Bill. Government/Scientific/Pharmaceutical/News Media Grip Over Dietary Supplements. 23 Jan. 2006. 27 June 2007 http://www.policestateplanning.com/dietary_supplements.htm