Champignon

Agaricus bisporus

Also known as the common mushroom, button mushroom, white mushroom, table mushroom, champignon mushroom, crimini mushroom, Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cultivated mushroom, or when mature, the Portobello mushroom.

Body-produced ammonia is a major factor in bad breath, urine odor, foot odor, tobacco body odor, meat body odor, perspiration body odor, fecal odor and gas. Ammonia's henchmen in this offensive assault upon our health and sensibilities includes the equally harmful chemicals methyl mercaptan, hydrogen sulfide and trimethylamine.

Japanese scientists studying the chemistry of body odors have found that the vegetable gum of the champignon mushroom has the remarkable property of molecularly reducing these disgusting biochemical compounds. They are disassembled down to the simpler, less obnoxious forms from whence they came. In these simpler forms, they are unable to damage brain cells and other fragile cells of the body - and can also then be put to a useful purpose.

This is good news for those of us who enjoy healthy foods such as onions, garlic, fish, cabbage, wheat grass and beans, which readily convert to the chemical henchmen of stench.

Henceforth we should now be able to enjoy their attributes with much less of their offenses - good news indeed for our sweethearts.

At any rate, whatever your diet or aromatic condition, everyone should benefit from reduced levels of ammonia and these other toxic gases in the blood and cells of the body.

Signs of exposure to these waste gases include general cellular damage (aging) temporary and irreversible brain dysfunction and increased vulnerability to disease. Though it occurs on a relatively small scale, it is better to prevent this damage, rather than try to repair it later.