Today, many ways have been invented to test for the toxicity of the fungus. But in the mushroom world, poisons are different. There is no single test that would respond to all toxic substances at once. In order for the poison hidden in the body of the fungus to manifest itself, you need to try several tests - for different toxins. The following are the most popular methods for recognizing poisonous mushrooms.
How to identify poisonous mushrooms - the most reliable method
The people there are many ways to test the mushrooms for toxicity, but they are all unreliable and are designed to identify any one poison. Accurate identification is possible only on the basis of characteristic features by which it is possible to accurately identify deadly species of mushrooms. If you come across a dubious instance, the identification of which you doubt, proceed as follows:
- Look at the inside of the hat to determine whether an unidentified specimen belongs to lamellar or tubular mushroom. All the most poisonous mushrooms are lamellar. For example, fly agarics and grebes. Therefore, be especially wary of such mushrooms.
- Inspect the bottom of the mushroom carefully. Amanita and grebes of all varieties have an ovoid thickening in the lower part of the leg.
- See if there is a collar ring on the leg. It is located approximately in the middle - a little closer to the hat. If the mushroom with a "skirt", throw it away as soon as possible.
The video introduces viewers to the most dangerous mushrooms for humans. Find out how to identify them, and how they affect the body:
How to distinguish doubles?
The edible mushrooms hunted by mushroom pickers have doubles — inedible, conditionally edible or poisonous. Here are the most famous pretenders:
- Gall and satanic mushroom. These are doubles of boletus - the most valuable representative of the mushroom kingdom. But distinguishing doubles is easy. The first leg has a dark vein net, the second has a reddish net. You can also cut off a piece of the leg to see if its color changes. If after a minute the color of the cut does not change - the boletus can be put in the basket. In doubles, the color changes from white to pink for gall, and lilac for satanic mushroom.
- False boletus. His hat is darker than the present. The color of the cut of the leg does not change, but in a real red-headed, on the contrary, it darkens.
- False boletus. It can be distinguished from an edible mushroom by a darker hat and a blueish cut. Another true sign is the place of growth. False birch trees do not grow under birch trees.
- False chanterelles. To distinguish them from edible, you need to be careful. Look at the color of the hats. In real chanterelles, they are light orange, almost yellow in color. False specimens have a bright orange color, and with a break, drops of white juice appear.
- False mushrooms. There are many poisonous and inedible mushrooms that look like honey mushrooms. True and false mushrooms can be distinguished by a brownish or brown-yellow scaly hat. Moreover, the hats are pale, while the false ones are bright, for example, red-brown or rust-red. Edible mushroom can also be identified by smell - it has a pleasant and rich mushroom spirit. False ones gather the smell of mold and damp earth.
Gall mushroom
Satanic mushroom
False boletus
False boletus
False chanterelles
False honey mushrooms
Misconceptions about the recognition of edible and poisonous mushrooms
The people have several signs for identifying poisonous individuals, and many of them are erroneous. For example:
- Edible specimens are believed to taste good. Not true - fly agarics are also tasty.
- Young fungi are safe, toxicity comes with age. Not true, especially with respect to the pale grebe - it is deadly at any age.
- Poisonous mushrooms smell bad. Nothing like this. Many poisonous and conditionally edible specimens have a pleasant aroma, and many have no smell at all. The inedible category usually has an unpleasant odor.
- It is widely believed that poisonous mushrooms are not wormy - they are supposedly not to the taste of insects. Taking in a basket mushrooms emitted by worms and nibbled by snails, mushroom pickers think that these mushrooms are definitely edible. In fact, insects can start in any mushrooms.
- Many are sure that alcohol neutralizes poison. Again not true. This misconception is especially dangerous - alcohol, on the contrary, contributes to the intoxication of the body with mushroom poison. If you drink poisonous mushrooms with alcohol, the likelihood of death increases.
- The opinion about the benefits of boiling mushrooms is also erroneous - boiling does not relieve them of all poisons. There are toxins that are neutralized after boiling, and there are others that are resistant to high temperatures.
You can’t taste the mushrooms. Experiments can lead to severe poisoning. Amanita and toadstool taste good. Mushrooms need to be identified only by their appearance.
Going on a “silent hunt” it is important to know the exact description of edible mushrooms. If the copy does not match the description at least in some ways, it is better to abandon it.
Verification check
Mushroom trophies do not store - as soon as they came from the forest, immediately to work - clean, wash, cook. It will take several hours, and all production will deteriorate. During cleaning, the mushrooms are carefully inspected - so that no poisonous ones slip. Put aside old specimens - after cooking they will soften and be tasteless, they can even be poisoned.
National "testing"
The people came up with a lot of methods to identify the poisonous representatives of the mushroom world. Unfortunately, many of them are not effective, as they are designed for the reaction of a particular poison or group of poisons. Moreover, many methods are wrong, and the price of error is human lives. We will figure out what methods are there, what exactly they determine, and why they cannot be trusted.
Silver check
People have a belief that poisonousness can be detected using silver objects. This is an erroneous method that you should not rely on. Silver does not darken from poisons, but from certain amino acids that can be found in any mushrooms, regardless of their edibility.
Garlic and Onion Check
Mushroom pickers have another way of checking for quality - already during cooking. Throw the onion or garlic into the pan. If there is a poisonous specimen, they turn blue. You have to throw out undercooked soup. But onions or garlic do not turn brown at all from poison, but because of tyrosinase - this is a special enzyme that has no connection with edibility - it can be found in both toxic and edible specimens.
What will insects talk about?
Among a number of mushroom pickers, there is a belief that poisonous mushrooms do not eat insects. In fact, the presence of insects does not mean anything - among them there are species resistant to poisons.
Milk test
It is believed that milk that has fallen on the body of a poisonous mushroom will curdle. In fact, folding causes the pepsin enzyme, which can be found in any species - edible and toxic.
Vinegar Check
It is believed that boiling in a solution of vinegar and salt helps to neutralize toxins. Indeed, it is possible to secure low-toxic species, for example, lines. But such manipulations are not terrible for the pale grebe, its poison retains its strength during any treatment.
Recognition by color of plates
The color of the caps caps. Pinkish plates are said to indicate harmlessness. Not certainly in that way. Here the champignon, indeed, has pink plates, but the yellowing champignon and entoloma are poisonous species, they are also pinkish in color.
Fault Recognition
Fault Color It is believed that if the color of the pulp on the fault sharply turns red or purple, there is poison in the mushroom body. But, for example, the edible hornbeams on the fault turn purple, and the duhoes become blue.
Is it possible to poison with edible mushrooms?
Even edible mushrooms can easily lead to poisoning. The reasons for the conversion of such mushrooms into a poisonous product:
- Bacteria. Once in the nutrient medium - the mushroom body, bacteria multiply intensely. Sources of infection - soil, containers for transportation, dirty hands. If you don’t handle the mushrooms properly, you can earn bacterial poisoning. If the mushrooms are fried or boiled, the bacteria die almost 100%. But salty mushrooms can fail if they were improperly prepared - they lay in the same water for a long time, there was a high ambient temperature, they put little salt in the marinade.
- Botulism. This scourge affects canned foods. The culprits of the infection are spores of clostridia. Pickled mushrooms can be the cause of botulism - stored without air.
- Toxins. Mushrooms, like sponges, absorb all the chemicals that surround them. Together with mushrooms that have grown somewhere in the industrial zone or near farmland, heavy metals, herbicides, etc., causing severe intoxication, can enter the body.
- Overeating. Mushrooms are considered heavy food. Their consumption should be moderate. And for people with gastrointestinal problems, kidney and liver diseases, they are generally contraindicated.
First aid for mushroom poisoning
If, after eating mushrooms, you feel unwell - dizziness, nausea, abdominal pain, shortness of breath and other suspicious symptoms, immediately:
- Call an ambulance.
- Rinse your stomach. To remove the poison from the body, one must induce vomiting. Drink 1-2 liters of dissolved potassium permanganate or sorbents - white / activated carbon (1 g per 1 kg of body weight).
- If there is no coal and potassium permanganate, take table salt. Dilute in a glass of water 2 tablespoons of salt, and drink - saline gives a laxative effect.
- After elimination of toxins, it is necessary to make up for fluid loss - drink mineral water or sweetened tea.
When collecting and consuming mushrooms, using "folk methods" is not only ineffective, but also dangerous. Only a study of the appearance and special signs of mushrooms - edible and deadly poisonous, will help to avoid a fatal mistake.
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