姜黃拿鐵也過(guò)時(shí)了？現(xiàn)在流行喝蘑菇咖啡

咖啡能讓人提神，但也有很多人不喜歡咖啡的酸苦味道。顛覆咖啡味覺(jué)的蘑菇咖啡你喝過(guò)嗎?這種日益火爆的咖啡飲品中特別添加了蘑菇提取物和冬蟲(chóng)夏草成分，自上市以來(lái)深受人們追捧。

In Europe, we've been drinking coffee in various guises since at least the 15th century; the first coffee shop in Britain popped up in 1650 in Oxford. For centuries, we were content with the simple coffee beans, hot water, sugar and milk combination, but the past few years have seen a proliferation of novelty brews.

在歐洲，我們喝咖啡的歷史可以追溯到至少15世紀(jì)，而且種類繁多。英國(guó)第一家咖啡店1650年在牛津開(kāi)張。幾個(gè)世紀(jì)以來(lái)，我們一直滿足于咖啡豆、熱水、糖和牛奶一起做成的簡(jiǎn)式咖啡。但在過(guò)去幾年，咖啡種類一直花樣翻新。

Chai latte was a huge hit until news of its astronomical sugar content emerged; turmeric latte was named the 'breakout star' in Google's Food Trends report of 2016; and we reached peak avocado with the hideous 'avolatte'. But in the past 12 months a new trend has been brewing, one that proves millennials' insatiable appetite for faddish food and drinks knows no bounds.

奶茶拿鐵一度非常受歡迎，直到被曝光它含有超高糖分;姜黃拿鐵被谷歌2016年食品趨勢(shì)報(bào)告譽(yù)為“新星”;貌丑的“牛油果拿鐵”體現(xiàn)出我們對(duì)牛油果的狂熱。但在過(guò)去一年，一種新式咖啡逐漸嶄露頭角，這也體現(xiàn)出千禧一代對(duì)流行食品與飲品的追求永不停歇。

The latest concoction to delight and rile in equal measure is mushroom coffee. On supermarket shelves and in cafes, we're increasingly being exposed to the drink, which is purportedly an anti-inflammatory, and is supposed to regulate blood sugar levels and boost metabolism. According to data collected by Hitwise, there has been a 471pc year-on-year spike in searches for "mushroom coffee", with the bulk from those aged 25 to 34.

這種新式咖啡就是蘑菇咖啡，一些人很喜歡喝，但也有差不多同樣比例的人很討厭這種味道。蘑菇咖啡在超市貨架和咖啡店越來(lái)越常見(jiàn)，據(jù)說(shuō)這種咖啡可以抗炎、調(diào)節(jié)血糖水平并促進(jìn)新陳代謝。根據(jù)Hitwise公司收集的數(shù)據(jù)，“蘑菇咖啡”的年均搜索量上漲了471%，其中大多來(lái)自25歲到34歲的人群。

A typical example doesn't feature commonly eaten mushrooms such as portobellos or chanterelles, but fungi like the chaga mushroom, a parasitic fungus from birch trees; reishi, used medicinally in traditional Chinese medicine; and cordyceps. All three have long been used in skincare, and now they're being made into coffee.

典型的蘑菇咖啡中并不含有大褐菇和雞油菇等我們常吃的蘑菇，而是含有樺樹(shù)菇(寄生在樺樹(shù)上的蘑菇)、靈芝(中藥藥材)和蟲(chóng)草等。這三種菌類一直被人們用在護(hù)膚品中，現(xiàn)在它們也被加進(jìn)了咖啡里。

Mushroom coffee tends to be a blend of regular ground coffee mixed with a powdered fungus, which provides an earthy taste to the drink. To make it more palatable, it's often sold with milk or a milk variant and a sweetener.

蘑菇咖啡一般是添加了普通咖啡粉和菌類粉的混合飲品，有泥土味。為使之更可口，通常加入牛奶、奶制品和甜味劑后出售。

Studies on the health benefits of the fungi used in mushroom coffee are promising. Chaga is thought to be rich in several vitamins, minerals and nutrients, including Vitamin D, potassium and B-complex vitamins. According to studies at the University of Malaya in Malaysia, anti-inflammatory compounds in mushrooms could help combat dementia.

研究顯示，蘑菇咖啡中所含有的菌類對(duì)人們的健康有益。樺樹(shù)菇富含多種維生素、礦物質(zhì)和營(yíng)養(yǎng)成分，包括維生素D、鉀和B族維生素。馬來(lái)西亞大學(xué)的研究發(fā)現(xiàn)，蘑菇中含有抗炎成分，可以幫助對(duì)抗癡呆。

But to nutritionist Charlotte Stirling-Reed, there is insufficient evidence that a cup of steaming hot mushroom coffee will give you anything beyond the regular benefits of coffee. "It's unlikely mushroom coffee will live up to all, if any, of the claims being made about it. If you enjoy it, enjoy a cup, but it's not a miracle food. There's very little research that it will have those effects, especially in a standard amount that an average person would consume."

但對(duì)營(yíng)養(yǎng)學(xué)家夏洛特-斯特靈-里德來(lái)說(shuō)，除了咖啡的常見(jiàn)益處，沒(méi)有足夠的證據(jù)表明一杯溫?zé)岬哪⒐娇Х饶芴峁┙o你更多。“蘑菇咖啡能有人們所追捧的那么多好處，這是不可能的。如果你愛(ài)喝就來(lái)一杯，但這并非神奇食物。關(guān)于其健康益處的研究非常少，特別是在攝入平均飲用量的情況下。”