In our forests there are a certain number of mushrooms, which scientists belong to the category of conditionally edible. A striking example is the same morels and lines, suitable for eating only after double cooking. Mushrooms are no exception. Are they poisonous or not? The older generation of mushroom pickers believes that after cooking they are quite suitable for food.
Indeed, for a long time, biologists and specialists believed that there was nothing deadly in the sows. That's just people have long noticed that eating this mushroom has a bad effect on some gourmets.
For the first time, scientists began studying the question of their toxicity in the 50s of the last century. Previously, it was believed that porcini mushrooms (poisonous or not, they began to find out later) have an adverse effect on health only because they spoil too quickly.
Later we found out that they have an increased ability to cumulate toxic substances. But in the 70s it was found that during normal cooking, toxins are destroyed, and the mushroom becomes quite suitable for food. After that, the pigs continued to appear in all directories as edible gifts of nature.
Unfortunately, everything was smooth only on paper. From all regions of the country from time to time there have been reports of poisonings of people who have tasted the mushrooms of the pig. Poisonous or not, they often led to death or severe toxic liver damage.
Then a whole commission of mycologists from all over the Union took up this problem. It turned out that these fungi are capable of producing and storing muscarine. The same toxin is found in fly agaric.
Among other things, scientists found that the pigs (the photos of which are in the article) accumulate poison unevenly: in some areas the content of muscarine in them was minimal, while in other places they contained so much toxin that they could easily be compared with grebes.
Recently, researchers have learned that these unpleasant mushrooms contain not only muscarine, since severe damage to the kidneys and liver cannot be explained by its action. What is it is still unclear. But the information received is enough to confidently state that the pig is a poisonous mushroom!
In addition, further experiments once again proved his unique ability to accumulate toxins from the environment. So, if within reach there is at least one road, then the pulp of this mushroom will have so much lead, cadmium and arsenic that its use in food is definitely life-threatening.
Unfortunately, in our country they came to such conclusions rather late. So, in the Czech Republic, the pig was reckoned to be poisonous mushrooms only in 1984, while in West Germany it was listed as such since 1978.
In addition, for a long time there was no proper control over their sale in the markets. So, until the end of the 80s, not all traders knew that pigs were generally forbidden to eat. What can I say, if to this day they can be found in the markets.
We hope you will be attentive. From now on, you know about the danger of porcini mushrooms. Poisonous or not they, we already told.
