Pig mushrooms: can these poisonous mushrooms be eaten? Svinushka mushrooms - is it possible to eat them and what are their dangers?

In our forests there are a number of mushrooms that scientists classify as conditionally edible. A striking example- the same morels and strings, suitable for eating only after boiling twice. Are they poisonous or not? The older generation of mushroom pickers believes that after cooking they are quite edible.

Indeed, for a long time, biologists and specialists believed that there was nothing deadly in pigs. But people have long noticed that eating this mushroom has a bad effect on some gourmets.

Scientists first began studying the issue of their toxicity in the 50s of the last century. Previously, it was believed that (whether they were poisonous or not, they began to find out later) had an adverse effect on health only for the reason that they spoiled too quickly.

A little later they found out that they have an increased ability to accumulate toxic substances. But in the 70s it was established that during normal cooking, toxins are destroyed, and the mushroom becomes quite suitable for food. After this, pigs continued to appear in all reference books as edible gifts of nature.

Unfortunately, everything was smooth only on paper. From all parts of the country, from time to time there were reports of poisoning of people who tasted pig mushrooms. Poisonous or not, they often led to death or severe toxic damage to the liver.

Then a whole commission of mycologists from all over the Union took up this problem. It turned out that these mushrooms are capable of producing and accumulating muscarine. The same toxin is found in fly agarics.

Among other things, scientists found that pigs (photos of which are in the article) accumulate poison unevenly: in some areas their muscarine content was minimal, while in other places they contained so much toxin that they could easily be equal to toadstools.

IN Lately 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 this is is still unclear. But the information received is enough to confidently declare that the pig is a poisonous mushroom!

In addition, further experiments once again proved its unique ability to accumulate toxins from environment. So, if there is at least one within reach highway, then the pulp of this mushroom will contain so much lead, cadmium and arsenic that eating it is definitely dangerous to life.

Unfortunately, in our country we came to such conclusions quite late. Thus, in the Czech Republic, the pigweed was classified as a poisonous mushroom 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. Thus, until the end of the 80s, not all traders knew that pigs were generally prohibited from being eaten. What can I say, if to this day they can be found in markets.

We hope you will be careful. From now on you know what pigs are. Whether they are poisonous or not, we have already told you.

The pig mushroom received this name due to its ability to grow in almost all areas unsuitable for habitation, such as ant and dung heaps, swamps, gutters, snags, cesspools, ravines, rotten stumps, dead wood and anywhere else. That is why this mushroom is so popular for its numerous harvests.

What pigs look like

Mushrooms have two varieties: “thick” and “thin” pig mushrooms, which differ slightly in color and shape. Mushrooms are generally considered to be poisonous and toxic mushrooms due to the fact that they provoke autoimmune effects in the human body and also contain radioactive substances, which do not split when boiled. Nevertheless, many people admit a significant reduction in tumors, a positive effect on the body that pig mushrooms have. Their description is given below.

Pig "fat"

This mushroom is also popularly called the fat one. Previous generations ate it salted. The “fat” pig loves to live on tree stumps coniferous trees, or on the roots. It appears at the beginning of the summer season and grows until the first snow falls. Pig mushroom has the following description:

Today, the “fat” pig mushroom is considered poisonous. Its pulp, even when salted, is harsh and bitter. Such pigs were prepared and eaten only in years of famine.

Mushroom pig "thin"

In Russia and Ukraine, such a pig has always been considered a bad mushroom. People collected it only during periods of poor harvests for others. The mushroom (mushroom) grows near poplars, spruce and birch trees. The “thin” pig is also called the cowshed or pig’s ear. The mushroom has the following description:

Scientists have found that during heat treatment, toxic substances do not evaporate at all. It is believed that the “thin” pig accumulates radioactive elements in itself.

Pig mushrooms: benefits and harms

There are people who have been collecting pigs and consuming them for years. If you really want, you can always find different recipes preparing these dangerous mushrooms. Typically, the most popular processing method is marinating pre-cooked pigs. For pickling, it is ideal to prepare the pickle yourself, adding, in addition to sugar and salt, black peppercorns, cinnamon, mustard powder and cloves. Then the boiled mushrooms are poured with the prepared marinade and a vinegar solution is added at the end.

The pig mushroom is also salted using a hot processing method, where all this is complemented with spices: horseradish, bay leaf, dill and allspice.

How can this mushroom be dangerous?

This forest dweller was beyond doubt for a long period and was considered a relatively edible grade 4 mushroom. But recently, speculation about the threat of female pigs has spread widely, and they have begun to be classified as a toxic species.

And yet, how to cook pigs (mushrooms) without consequences for life? It is possible if you adhere to certain conditions. Pig meat cannot be preserved for a long time; it needs quick heat treatment, as it can spoil. With an imperceptible slowdown in processing, the mushroom rots. Signs of intoxication appear gradually because the poison accumulates in the human body over time. This is where the main insidiousness of such a mushroom lies.

What could be the consequences?

Old grown pigs can accumulate toxic substances. Scientists have also found that the pig mushroom is capable of producing muscarine, a toxic substance similar in characteristics to the red fly agaric. Muscarine itself does not disintegrate when heated and can accumulate in the pig in quantities dangerous to humans.

As a result of laboratory research chemical composition mushrooms, they contain substances that can cause blood diseases in humans. In addition, analyzes revealed that the pig is more adapted than other mushrooms to absorb and accumulate heavy metals (lead, cadmium, mercury) contained in waste industrial production, as well as in car exhaust gases. This is what a seemingly harmless pig mushroom might look like. The photo is shown below.

Among other things, scientists have proven that eating pig can cause a rare type of allergy, in which there is an excessive release of immune bodies in the human body. Immunoglobulin type G is produced in the blood. As a result, anaphylactic shock can begin, sometimes leading to death. And now it makes sense to think about whether it’s worth eating pig mushrooms? The benefits and harms from them can be absolutely versatile.

Symptoms of intoxication

Signs of pig poisoning are expressed in different ways. Some complain of dizziness and abdominal pain, while others' kidneys and liver stop working, limbs go numb and speech is impaired. Intoxication with pigs (mushrooms) with fatal outcomes has already been recorded.

Pig mushroom: how to cook

Before using this forest dweller when preparing different dishes, you need to put it in cold water for 2-3 hours, then cook for 30 minutes and drain the finished broth. After this, the mushrooms are fried, salted and marinated. As a rule, they are not added to soups; they are also unsuitable for drying.

However, not every housewife knows how to prepare pigs (mushrooms) for marinade and pickling. It is believed that the best container for brining is a wooden barrel. But not every modern kitchen can find it, so it would be better to take any ceramic vessel. Well-washed and cooked pigs in advance must be laid out in layers, sprinkling them with regular salt. For flavor, you can add a few cloves of garlic, dill stalks and allspice to the mushrooms. Next, the pigs are covered with a clean rag or gauze, a heavy object is placed on top and hidden in a cool place for salting. This is a good way to prepare pig mushrooms for the winter.

You can eat salted mushrooms only after 40 days. Experienced chefs advise storing the mushrooms at a temperature of at least 5 degrees, as there is a chance that the mushrooms will freeze and their taste will noticeably deteriorate. If the temperature is higher, then the brine may turn sour, and the pigs will need to be thrown away. At the time of salting, it is also important to add boiled water from time to time, because the brine tends to evaporate, and again the pig (mushroom) may suffer from this. How to prepare it for salting? Now many people already know.

With the onset of autumn, a huge number of mushroom pickers rush into the forest. Despite the fact that every season some “forest meat” lovers end up in the hospital with signs of intoxication, interest in “ quiet hunt"does not weaken.

There are species of mushrooms that cause a lot of controversy. For example, pig mushrooms, the benefit of which is that they contain a number of useful substances, but they can also be harmful to health.

Appearance of pig houses and “mushroom” places

Pigs can be found in deciduous and coniferous forests, in meadows or near bodies of water. Often these mushrooms grow under birch and oak trees, but they are practically never found in one specimen; as a rule, they grow in “families.”

Mushroom season starts in mid-July and ends in late October or early November. Autumn with frequent and heavy rains is considered especially “fruitful”, since mushrooms need not only warmth, but also a sufficient amount of moisture.

This type of mushroom can be distinguished by the following signs:

Soft green or grayish-brown color of the caps;

Fleshy and thick cap with a diameter of 10 to 20 cm with inverted wavy edges;

Velvety or rough surface (in some cases smooth);

Light yellow or brown flesh, quickly darkening when cut;

Small legs up to 10 cm high and up to 5 cm in diameter, which can be either smooth or rough.

It is noteworthy that in early age The mushroom caps are usually convex, and then they gradually level out, after which they acquire a funnel shape.

Composition and nutritional value of pigs

Pig mushrooms benefit the body due to their unique biochemical composition.

They are rich in the following substances:

Vitamins A, B and C;

Phosphorus;

Iron;

Sodium;

Magnesium;

Molybdenum;

Cobalt;

Calcium;

Phosphorus;

Various amino acids.

Indicators nutritional value of this mushroom are small. Carbohydrates and fats are contained in pigs in minimum quantity, but at the same time they are able to enrich the human body with high-quality protein.

However, other types of “forest meat” that are less questionable in terms of safety also have similar properties.

Svinushka mushrooms: what are their benefits for the body?

Due to the high content of beneficial microelements, pig mushrooms have a positive effect on various organs and systems. Their use activates the following positive processes:

Normalization of lipid metabolism and cholesterol levels;

Stimulation of vital processes in the body;

Blocking fat cells;

Strengthening the body's ability to resist the effects of microbes, viruses and infections;

Increased bone and muscle strength;

Gentle cleansing of the body and activation of digestion;

Improving the functioning of the heart, blood vessels and central nervous system;

Recovery hormonal levels;

Elimination of headaches and insomnia;

Increased performance and strengthened the body's defenses.

In addition, pigs have a diuretic and laxative effect, which promotes weight loss, and due to the content of atrotomentin, their regular use minimizes the risk of developing cancer diseases.

Svinushka mushrooms: harm and contraindications

According to the results of numerous studies conducted by Soviet scientists, pigs were conditionally excluded from the list in 1984 edible mushrooms. From that time to the present day, they have been classified as poisonous and unsuitable for consumption.

This decision is due to the fact that pigs were found toxic substances, which cannot be destroyed even with prolonged heat treatment, and when they accumulate in the human body, they can cause various health problems. This mushroom also has the ability to produce muscarine, a toxic substance that has a similar composition to the toxin contained in the fly agaric.

In addition, pigweeds, like many mushrooms, are capable of absorbing harmful substances from the soil and environment. For example, even a harmless honey fungus can become poisonous if it is picked near a highway or places where chemical waste is released.

Even if pigs are not regularly consumed, harmful substances can cause the following: negative manifestations in organism:

Increased formation of antibodies and changes in blood composition;

Destruction of red blood cells and autoimmune reactions of the body;

Acute renal failure with possible death.

However, despite warnings and reliable information that pig mushrooms can cause harm to the body and even lead to death, many lovers of “forest meat” do not want to give up their use and continue this unsafe game of “Russian roulette”.

There are a number of cases when eating pigs is guaranteed to lead to negative consequences. These include:

Childhood up to 12 years;

Pancreatitis;

Diseases of the pancreas;

Pathologies of the gastrointestinal tract.

Even healthy man may feel seriously unwell as a result of excessive consumption of pork. A classic picture of poisoning occurs, and in this condition urgent health care, otherwise it threatens death.

How to recognize pig poisoning?

The danger of mushrooms lies in the fact that symptoms of intoxication may not appear immediately after the mushrooms have been eaten, but after some time. Delay poses a serious risk, including death.

Signs by which poisoning can be recognized include:

Nausea and vomiting;

Diarrhea and abdominal pain;

Frequent heartbeat;

Excessive sweating and increased salivation;

Pale or yellowing of the skin;

Signs of malfunction respiratory system;

Manifestation of renal failure;

Delusions and hallucinations.

It is important to know that there is no antidote to the toxic substances contained in pigs. How longer person delays calling an ambulance, the less chance of survival he has.

How to reduce the risk of pig poisoning

The best way To avoid pig poisoning - stop eating them. However, not every mushroom picker is ready to give up this delicious dish.

To reduce the risk of health problems, you will need to follow these recommendations:

2. Sort through and clean the pigs immediately after they have been collected.

3. After cleaning, place the mushrooms in water for 24 hours, having previously dissolved salt and citric acid. During the day, change the liquid in which the pigs are soaked 2-3 times. This measure will help remove harmful substances and heavy metal salts from the product.

4. After soaking, thoroughly rinse the mushroom mass and cook in salted water for 5 minutes.

5. Replace the water, add a few tablespoons of salt and boil the mushrooms for half an hour.

6. Repeat the procedure for replacing the liquid and cook the pork again for at least 30 minutes.

7. Drain the mixture in a colander and cool naturally. After this processing, you can start preparing any mushroom dish.

Compliance with these measures does not guarantee that pigs will become absolutely safe, but will only reduce the risk of poisoning. Therefore, it is important to be aware of the possible danger and not to abuse this aromatic and tasty product.

Pigs are edible or poisonous mushrooms? In total, 8 varieties of this mushroom are known, and almost all of them are poisonous or conditionally poisonous. In our country there are two types - thin and thick (black).

Svinushki belong to the pig family. A few decades ago it was included in the section of conditionally edible mushrooms, but recently these mushrooms are considered poisonous. This mushroom has many popular names: cowshed, dunka, pig, pigs, etc.

These mushrooms are of medium size, usually their caps are 13–16 cm in diameter, but in some cases up to 19–20 cm. The cap itself is fleshy, of medium thickness, its center is slightly convex, and its edges are flat, turned up. In adult mushrooms, the cap is funnel-shaped with wavy edges. The cap itself is usually dry, but if the weather is rainy, it becomes sticky to the touch and shiny, and its color ranges from brown with an olive tint to brown with an ocher tint. When pressed or broken, the flesh darkens.

This mushroom belongs to the lamellar type. The plates themselves are lighter than the cap. The leg is short - no more than 5 - 6 cm in height, with a radius of 1 - 1.5 cm. Its shape is cylindrical, tapering towards the base. In young mushrooms, the flesh of the cap is knocked down, in old ones it is looser.

Cowweed is classified as category 4 mushrooms, they include a large number of toxic substances, which cause poisoning, sometimes even leading to death. These substances promote reactions that destroy blood cells. And even when boiled, these toxic substances are not destroyed. Radiation accumulates in these mushrooms. There is no antidote for this fungus, so these mushrooms are prohibited from being eaten.

Svinushki belong to the pig family

Description of the taste qualities of pigs

Talking about taste qualities These mushrooms are noted for their slightly bitter taste, which is explained by the presence of toxic substances in their composition, as well as the ability of pigs to accumulate some radioactive substances. And although these mushrooms have been used as food for many decades after repeated boiling and frying, you still should not expose your body to the risk of poisoning. According to reviews from many mushroom pickers, even after cleaning heat treatment dunk poisoning is inevitable.

Where and when are pig mushrooms collected?

Pigs are found in all regions with temperate climate. They are found in deciduous and coniferous forests. They grow on the edges and clearings, along the edges of marshy areas. They can also grow on the roots of trees that are uprooted. Mushrooms begin to grow in July, and the last mushrooms can be found in the first ten days of October. Reproduction of pigs occurs with the help of spores.

Gallery: pig mushrooms (25 photos)

Features of the fat pig (video)

Types of pigs

This family includes 35 varieties of pigs. The most common ones are described below.

Thin pig

This variety of pigs grows on the European continent, as well as in certain regions of our country with a temperate climate. They are found along the edges of ravines, on the banks of swamps, among fallen trees, in young deciduous forests among birches and oaks.

Young pigs have brown caps with an olive tint, and as they age, they acquire a more rusty hue. Their radius is from 6 to 10 cm. The pulp is very dense, light yellow; in older specimens the pulp becomes looser, with a brown tint. The leg is cylindrical, not big size, about 5 – 6 cm high. Towards the base the leg decreases in diameter. Rare plates have a cellular structure, as they have many bridges. Pig spores are elliptical in shape. These mushrooms grow in forests from early June to early October.

Thin pig

Alder pig

This mushroom is classified as poisonous, growing in deciduous and mixed groves in the European part of our country, and in most other European countries. This pig grows on the roots of alder and aspen.

The caps are in the shape of a shallow funnel, the edges are drooping, slightly wavy. Their radius can reach 4 – 4.5 cm. The color is brown with a yellowish or reddish tint. The skin of the cap is dry, covered with scales. The consistency of the pulp is medium density, its color is light yellow, there is practically no mushroom smell, and as the pulp ages, it becomes looser. The plates are frequent, descending onto the stem, and can form cells. The stem of this variety is small, no more than 4–5 cm, about 1 cm in diameter. They appear in the third ten days of June, and the last mushrooms are found in the forest in the second ten days of September.

Alder pig

Fat pig

Belongs to a rare species, grows in different regions European continent with a moderately humid climate. Most often found in pine or spruce forests on uprooted roots or stumps. Also grows in fallen needles.

The cap is large, the edges are concave inward, the radius of the cap can reach 10–12 cm. As they age, the shape of the cap can change, stretching to one side; very often old mushrooms look like a large extended tongue. The hat is brown or brown with an olive tint, velvety, and with age it dries out and cracks. The pulp is watery, has no aroma, light yellow. Reverse side– yellowish, changes color to brown when pressed. The leg is small, brown or brown in color, covered with fine hair, quite fleshy.

Fat pig

Pig eared

The cap is hard, up to 10–12 cm in diameter, the leg is small, sometimes it is practically non-existent. The hat looks like a small fan, sometimes it can be shaped like a shell. The edges of the cap are uneven, jagged or wavy. Young specimens have a velvety cap, older ones have a smooth surface.

The color of these dunes changes with age from brown with a yellowish tint to ocher. The pulp is rubbery, creamy with a yellowish tint; when pressed or broken, the color of the pulp does not change. The smell of these mushrooms is distinctly coniferous.. This is explained by the fact that eared pigs grow in the coniferous forests of our country and are also found in Kazakhstan.

They mainly grow on dead pines or fir trees. Can grow in groups or singly. Sometimes it grows on wooden walls of houses, which causes them to actively rot. This mushroom is slightly poisonous, so it is not eaten.

Pig eared

Pigweed Paxillus ammoniavirescens

This variety of pig mushrooms is a poisonous mushroom that grows in a number of European countries with warm or temperate climates, as well as in the north of the African continent. Found in parks and squares at the base deciduous trees, pines or spruces. But can be found on the edges of forests and along the banks of small rivers.

These pigs can reach 8–10 cm in height. The cap is quite dense, thick, light brown in color, the edges of the cap are concave inward, its radius is up to 5–6 cm. It grows actively in September–October. The spores are quite large and brown in color.

The truth about pigs (video)

How edible is the pig mushroom?

Almost all varieties of pig mushrooms are poisonous, although until the 80s of the last century it was classified as a conditionally edible mushroom, and mass poisoning with pig mushrooms was attributed to the fact that they were collected in environmentally unfavorable areas. However, research by scientists has made it possible to transfer these mushrooms to the category of inedible and unsuitable for consumption in any form.

The benefits and harms of pigs

Almost all varieties of pigs contain toxic substances that are not destroyed by repeated boiling, as well as other types of heat treatment. These substances have the ability to accumulate in the human body, even if he rarely eats these mushrooms

People! Dear and beloved! Today I came across several interlocutors on the portal who stubbornly, not wanting to admit anything other than their beliefs and stereotypes, claim that pigs (Paxillus involutus Batsch ex Fr.) - edible mushrooms! I was unable to dissuade them in my comments, so I want to make this article, so that many people can see and perhaps change their minds about poisoning themselves! And especially your children!

Think about what you are eating! You are made of this! Are there really few other problems with food, or is there absolutely nothing to eat, since you collect and eat (!) poisonous mushrooms, claiming that all your ancestors did this!

09.09.2014

K.b. n. (specializing in mycology), who worked for several years in the laboratory of fungal biochemistry of the Botanical Institute named after. V. L. Komarova in St. Petersburg, Alena Petrovna Volkova

Below I quote the text from Wikipedia:

"Poisonous properties

The toxicity of the pig was first noted in October 1944: the German mycologist Julius Schaeffer, after eating pigs, felt unwell (vomiting, diarrhea, and fever developed) and died 17 days later from acute renal failure.

Currently, the mushroom is considered poisonous, although the symptoms of poisoning do not always appear and/or not immediately. Among those who eat pigs there are deaths. The fact is that pork contains toxins (lectins) that are not destroyed when boiled, despite the fact that some mushroom pickers boil pork more than once.

Pig causes strong allergic reaction. In the mid-1980s, the Swiss doctor Rene Flammer discovered the pig antigen, which can enter into chemical bond with structures cell membranes, fixate on the membrane of red blood cells and thereby provoke autoimmune reactions against their own red blood cells. Some time after consumption, the fungal antigen triggers an immune response, which consists of the production of antibodies that can damage cells that have pigweed antigens on their membranes. The destruction of red blood cells by antibodies causes hemolytic anemia and, as a consequence, nephropathy and renal failure due to damage to the renal glomeruli by fragments of destroyed red blood cells. Since it takes a certain time for the production of antibodies, the autoimmune reaction is most pronounced in people who have repeatedly consumed pork, especially if they have previously experienced gastrointestinal disorders after such food. People's sensitivity to mushroom toxins varies greatly - Children are especially sensitive.

The pig is also considered to be an accumulator of radioactive isotopes of cesium and copper. The content of heavy metals and radioactive isotopes in these mushrooms can be tens or even hundreds of times higher than the content of these same elements in the soil.

The USSR Ministry of Health, asserting in June 1981 “ Sanitary rules for the procurement, processing and sale of mushrooms”, excluded thin and also thick pork from the list of permitted mushrooms. In 1984, at the direction of the Deputy Chief Sanitary Doctor of the USSR, the thin mushroom was finally included in the list of poisonous mushrooms. In 1993, by decree of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation, the thin pig was included in the list of poisonous and. inedible mushrooms 6].

The Ministry of Health of Ukraine also banned the collection and consumption of pigs[

Symptoms of poisoning

The gastrointestinal symptoms of poisoning develop most quickly: vomiting, diarrhea, abdominal pain, while the volume of circulating blood decreases. Soon after, the symptoms of intravascular hemolysis come to the fore: pallor, jaundice, decreased diuresis, the appearance of hemoglobin in the urine or, in severe cases, oligoanuria. Medical laboratory tests show erythropenia, increased indirect bilirubin and free hemoglobin, and a decrease in haptoglobin. Hemolysis can lead to numerous complications, including acute renal failure, shock, acute respiratory failure, and disseminated intravascular coagulation.

Treatment There is no antidote. Supportive treatment includes monitoring of blood counts, renal function, blood pressure

and water-electrolyte balance and correction of deviations. The use of corticosteroids may be a useful adjunct to treatment because they protect blood cells from hemolysis, thereby reducing complications. Plasmapheresis is useful to remove antibodies from the blood. Hemodialysis is used to treat kidney failure."