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September is the mushroom season, so Belarusians spend the weekend in the forests. Some are lucky, and they find 700 porcini mushrooms in 3 hours, others are unlucky, and rescuers return them home. The editors have already made instructions on how not to get lost in the forest, and now they decided to find out how mushrooms are useful and remind you why they can be dangerous.
When it comes to food, mushrooms are classified as vegetables, but scientifically they are not plants. They belong to a separate kingdom of wildlife, which is called - Mushrooms (Fungi). In biology classes, schoolchildren are taught that mushrooms are unique organisms that contain signs of both plants and animals. Scientists-mycologists know more than 2 thousand species of fungi. Of these, about 25 species are used for food, the most popular are champignon, shiitake mushroom, oyster mushrooms and honey mushrooms.
People have been eating mushrooms for thousands of years. The ancient Greeks believed that they brought strength to warriors in battle, the ancient Romans called them the "food of the gods", and in Chinese culture, mushrooms were considered the "elixir of life." Beliefs that this is a healing product have been confirmed in the studies of modern scientists: mushrooms help prevent Parkinson's disease, Alzheimer's disease, hypertension, reduce the risk of cancer, support the immune system and lower cholesterol levels.
Mushrooms received all these superpowers due to their composition.
Mushrooms contain more protein than many vegetables, about 200-250 grams per kilogram of dry matter. Especially a lot of leucine and valine - branched chain amino acids (BCAAs), which function as muscle "fuel", but are not synthesized by the body, so they must be obtained from food.
There are fewer carbohydrates in mushrooms than protein, and they differ from plant carbohydrates. Vegetable starch has been replaced by animal starch - glycogen. There is also a specific disaccharide - trehalose, or "mushroom sugar". The carbohydrates found in mushrooms are better digested than vegetable carbohydrates and just as good as those from milk or white bread.
This is a low-calorie product: 20-30 grams of fat per kilogram of dry matter.
Mushrooms are rich in B vitamins: riboflavin (B2), folic acid (B9), thiamine (B1), pantothenic acid (B5) and niacin (B3). Vitamins in this group help the body get energy from food and produce red blood cells. Some of them are also important for brain health. Doctors advise pregnant women to take folic acid because it plays an important role in the formation of the fetal nervous system, the development of organs and tissues, and the hematopoietic system.
Wild edible mushrooms are good for vegetarians because they are a plant-based source of vitamin D. Cultivated mushrooms do not contain vitamin D: it needs ultraviolet light to produce it, and mushroom growers usually grow them in the dark.
Mushrooms contain many minerals, 80-120 grams per kilogram of dry matter. It is mainly potassium, phosphorus, magnesium, calcium, copper, iron, zinc.
Free radicals are particles (atoms or molecules) that contain unpaired electrons on the outer shell and due to this “cling” to other particles. They form naturally in the body and play a role in many cellular processes. but in large quantities of its genomes of the components can be. And scientists recognized the cause of malignant tumors as mutations accumulated in the cell genome.
Like carrots, tomatoes, green and red peppers, mushrooms are high in antioxidants, chemicals that neutralize the oxidative effects of free radicals.
Vitamin D also inhibits the growth of cancer cells by interfering with the cell growth cycle. And folic acid, found in mushrooms, plays an important role in DNA synthesis, thus preventing healthy cells from changing into cancerous ones due to genome mutations.
Fiber, potassium and vitamin C, which are found in all types of mushrooms, improve the condition of the cardiovascular system. Potassium and sodium work together to regulate blood pressure. Eating mushrooms, which are high in potassium and low in sodium, helps lower blood pressure and with it the risk of heart disease.
Fiber plays an important role in weight regulation. Mushrooms contain two types of dietary fiber, beta-glucans and chitin, so mushrooms are a very satisfying food. Due to the fact that you do not feel hungry for longer, you can reduce the total number of calories consumed per day.
The mineral selenium found in mushrooms is effective in enhancing the immune response to infection by stimulating the production of "killer cells" - T-lymphocytes.
The basic rule of the mushroom picker is: “If you're not sure, don't take it!” . If you doubt that a mushroom is edible, do not touch it. It is better to return home with a half-empty bucket than to get severely poisoned.
Poisonous mushrooms can be divided into three groups according to the nature of the effects of their toxins.
| Poisonous mushrooms by type of action of toxins | ||
| Affect internal organs | death cap
fly agaric smelly Plush cobweb fresh lines |
No amount of cooking renders their poisons harmless.
They affect the liver and kidneys, as well as other internal organs. Long incubation period, sometimes up to 48 hours. During this time, poisons are absorbed and cause irreversible changes. Laxatives are contraindicated. Gastric lavage is ineffective. |
| Have neurotropic and psychotropic effects | Fly agaric (red, panther, royal)
fiber optics Talkers Lepiota Entoloma poisonous |
Affect the digestive tract, lungs, nervous system. There may be a high temperature.
The incubation period is short: 1-2 hours. Effective gastric lavage with a solution of potassium permanganate (1:5000), a suspension of activated charcoal (1-2 tablespoons per glass of warm water). Laxatives are indicated. |
| Affect the gastrointestinal tract, causing acute gastroenteritis | false mushrooms
Champignon yellowskin cobwebs Hebelomas Undercooked autumn mushrooms Unboiled or unsoaked milkers, milk mushrooms, volnushki |
Affect the digestive tract.
The incubation period is short: 1-2 hours. Effective gastric lavage with a solution of potassium permanganate (1:5000), a suspension of activated charcoal (1-2 tablespoons per glass of warm water). Laxatives are indicated. |
- If a person has consumed some conditionally edible mushrooms, everything can end up with banal food poisoning, gastroenteritis. Sometimes patients do not even go to medical institutions. In severe poisoning, the liver dies. The only step to save a person is to perform a transplant, said Oleg Rummo , head of the Republican Scientific and Practical Center for Organ and Tissue Transplantation .
Prevention of mushroom poisoning is to be extremely vigilant when collecting them and cook them very carefully, observing the necessary technology.
| Mushrooms according to the degree of accumulations of cesium-137 | |
| very high | Butterflies, mossiness mushrooms, pigs, Polish mushroom |
| high | Russula, milky, greenfinches |
| Medium | Boletus, boletus, gray row, chanterelle, porcini mushroom |
| Weak | Oyster mushroom, champignon, raincoat, variegated umbrella mushroom, honey mushrooms |
The level of contamination of the territory with isotopes can be found in the local forestry. In the forest itself, you should pay attention to the radiation hazard signs that are posted at the entrances to potentially dangerous places. Mushrooms already harvested should be checked for radionuclides. Such studies are carried out free of charge in the centers of hygiene and epidemiology.
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