Black truffle is the fruiting body of an underground ascomycete organism, primarily one of the species of the genus Trichoderma. It is also referred to as a succulent because it grows in dark, damp, warm places where other, more robust fungi do not grow. These types of fungi have been in existence for over 500 million years. They are native to Europe and North America but are now being found all over the world.
Ascomycetes fungi have two main varieties Pectinose and Diplocarpic. Pectinose fungi produce their own protective veil to protect themselves from the environment. The more complex the veil, the higher the quality of the black truffles. Diplocarpic fungi produce their veil as a protective covering, and as a result, the black truffles of this group are not as tasty as those produced by the Pectinose fungi.
Ascomycetes fungi grow best in warm, dark places. Their preference is damp environments, such as soil and damp wood, because these dark, damp locations are perfect for breeding. They grow quickly in damp environments, as their spores are able to move easily within the damp surroundings. The best type of environment to grow ascomycetes is one that is moist, dark, and damp, but not too wet.
The spores of ascomycetous fungi are fragile and can easily escape to the air if they are mishandled or not used correctly. This makes them more attractive to the food that they are growing on, so if you want to eat your black truffles, make sure that you get them dried and properly stored. Don't open the jar until the fungus has fully developed and is in its dormant stage, because the spores will not be ready for eating when you open the jar. This is true whether you use salt or a truffle salt since truffle salt often contains moisture.
A key ingredient of black truffle salt is Vitamin C, which has a very strong effect on ascomycetous fungi by inhibiting cell division, preventing growth. This is also the reason why black truffles are known as having a "purplush" appearance, and why the "peel" that is characteristic of some other types of fungi, such as Fungi Gel, is not seen with truffles.
The truffle salt used as a food supplement works in a very similar fashion to vitamin C. Its ability to inhibit the growth of ascomycetous fungi, and the fact that it has a higher molecular weight than other salts, make it more effective at inhibiting cell division. In fact, vitamin C and salt together are very powerful antioxidants that kill all forms of free radicals, which are the primary causes of cell damage. Antioxidants also help prevent the development of cancer cells. The black truffle salt is often mixed with other plant-based compounds, such as essential fatty acids and essential minerals to increase its ability to inhibit the growth of fungi, bacteria, and mold.
Many studies have shown that a combination of vitamin C and truffle salt can boost the immune system functions and stimulate the body's natural production of growth hormones. These nutrients also improve the immune system of healthy people by producing more white blood cells. These studies show that a daily dose of truffle salt and vitamin C can reduce the symptoms of arthritis, asthma, eczema, psoriasis, and skin problems like eczema and skin rashes.
As with any type of supplementation, be sure to consult with your doctor before taking any kind of food supplement. If you have any medical conditions, make sure you tell your doctor before you take any kind of food supplement, especially if you have been diagnosed with an autoimmune disease or if you are pregnant.