Title: How to determine the toxicity of mushrooms

The rains have started, the mushroom pickers are rubbing their hands together and getting ready for a hike - there are a lot of mushrooms during this period. But the risk of poisoning immediately increases, and even professional collectors admit that there have been a lot of false mushrooms in recent years. How do you distinguish real mushrooms from mutated ones?Unfortunately, there is no specific way, advice, or method to guarantee 100% that the mushroom found under the bush is edible. Immediately exclude from your "memory card file" everything that you have heard about silver objects, an onion and garlic in a saucepan with mushrooms, that is, those folk signs by which it is supposedly possible to determine the degree of toxicity of the mushroom. To protect yourself from the possibility of poisoning (and this is no joke!), we will tell you about several myths that exist among mushroom pickers.The first myth is about the onion. If you throw a head of garlic or onion into a saucepan in which mushrooms are cooked, then if there is at least one poisonous one among them, the onion and garlic will change color to blue or brown. In fact, this is a profound misconception, and the bulb darkens not from toxicity, but from the presence of an enzyme called tyrosinase in mushrooms. Interestingly, this substance can be found in both edible and inedible mushrooms.The second myth is about insects, it is believed that if you come across a mushroom gnawed by insect larvae, then it is definitely a good one. This is not true, since slugs and worms do not care what kind of mushroom there is, and even very dangerous specimens for humans can be damaged by insects.The third myth is about the silver time when mushrooms are boiled, an object made of silver is lowered into boiling water - a spoon, a coin, a mug. If the metal changes color (darkens), then there is a poisonous specimen in the container. This is complete nonsense - silver (like an onion) is darkened by tyrosinase, an enzyme that secretes both good and bad fungi.The fourth myth is about milk, if freshly picked and washed mushrooms are filled with milk, the liquid will definitely curdle from the poison. This is not true - milk curdles due to the presence of certain acids or pepsin. These substances can be found in both edible and poisonous mushrooms.The fifth myth is about taste. If you doubt the mushrooms you have collected, try them to taste, if the sensations are pleasant, then the mushrooms are non-poisonous. In any case, do not try mushrooms! Especially if you doubt their varieties. Deadly poisonous mushrooms can have a pleasant or mild taste, and even a very small amount of the toxin, when ingested on the tongue, affects the human body.The sixth myth is about colored mushrooms, which mushroom pickers look for by the color of the plates, believing that pink color guarantees edibility. Indeed, the plates of ordinary champignons are pale pink, as are those of entoloma and yellowing champignons - very poisonous types of mushrooms!Myth six - sniffing mushrooms to determine their edibility is the height of idiocy, but many collectors do just that! But only some of the poisonous specimens have an unpleasant odor (fly agaric and yellowing champignon). All other mushrooms have a neutral flavor.Myth seven - habitat There is an opinion that mushrooms growing in open areas: in fields, meadows and steppes are not poisonous, unlike their forest counterparts. This is utter stupidity, because poisonous mushrooms are equally common everywhere, and they can be poisoned both in the forest and in the field.Myth eight - the age of mushrooms Experienced mushroom pickers believe that young mushrooms do not have time to accumulate poison, and are quite edible. This is not true, a poisonous mushroom is a priori dangerous, and it does not matter how many months old it is.Myth nine - salt water with vinegar, it is believed that by boiling a suspicious mushroom "catch" in salt water with vinegar, and then pouring out the water, you can protect yourself from accidental toxins. This is not entirely true: there are conditionally poisonous mushrooms that become edible during heat treatment. But most inedible species do not lose their properties, under any circumstances. Now you know how to determine the toxicity of a mushroom at home. A real mushroom picker should study the varieties of mushrooms, and know the enemy by sight. If you doubt it, don't take it! Toute aventure réussie dans les paris sportifs commence par le choix d’une plateforme sérieuse et l’activation du meilleur bonus disponible. Les nouveaux utilisateurs méritent de bénéficier d’un capital de départ optimisé. 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