Is it possible to get poisoned with champignons
Champignons are mushrooms that are famous for their excellent taste. The demand for this product remains consistently high. Industrial cultivation allows you to purchase your favorite product in stores without risk to health. Be careful with wild mushrooms.
Let's see if it is possible to get poisoned with champignons independently grown and harvested in the forest.
The firm belief that, in principle, poisoning with champignons is impossible, sometimes leads to disastrous consequences. Gathering on nature, you should remember:
- even an edible mushroom can have a negative effect on health;
- False species of champignons grow in the forest; they do not threaten life, but are poisonous enough;
- an inexperienced person may confuse champignon with a pale toadstool or other poisonous fungus.
Mushrooms are a kind of sponge that collects both beneficial substances for the body and dangerous ones.
Old, damaged mushrooms are a storehouse of toxins. They can not be used. If we talk about champignons, this recommendation also applies to young specimens found in "bad" terrain.
Search for mushrooms is not worth in the area:
- former enterprise;
- purification facilities.
These and other similar objects emit acids, radionuclides and chemicals into the environment. Mushrooms gathered here can be poisoned, because young champignon absorbs a lot of harmful compounds in just one day.
Before you go for mushrooms, it is recommended to learn as much as possible about the distinctive signs of edible species, the place and period of their growth.
You can poison any product if it is supersaturated with nitrates, poisons and toxins.
A distinctive sign of usable mushrooms is known: when pressed on a fresh cut, the flesh changes its color, bright spots appear . Some mushrooms turn pink, others blush, and still others turn yellow. If champignons turn yellow slightly, they are edible, but the risk of harming oneself increases. Heavy metals are present in these species. When they are eaten often, elements accumulate in the body and cause poisoning.
It has long been no secret that these mushrooms are practically a panacea for many ailments. Vitamins, antioxidants, and useful acids in their composition will be of great benefit if the product is prepared correctly.
However, such a "medicine" is not universal. It is possible to poison mushrooms, even specially grown for sale. Some substances in the composition of their pulp are not suitable for everyone:
- Chitin . The element is almost not excreted from the body, rather difficult to digest. It is especially difficult to cope with mushroom dishes for children. You should not give the child more than 200 g of pickles or 150 g of fried product in 1 day.
- Acids . People suffering from stomach ulcers should eat champignons with care. Abusing them will not lead to anything good.
- Phosphorus and prussic acid . The elements contained in mushroom pickles accumulate and have a bad effect on the kidneys. The dose is very small, but an unhealthy body can react to it. Pain and mild intoxication - the result of overeating pecherits.
Champignons and canning
Many people like to prepare mushrooms for the future and enjoy their taste in winter. There is a danger that toxins are formed in home preservation. Having tasted such a dish, a person will get food poisoning. Favorite food to turn into poison if:
- negligence or mistakes in cooking;
- there is little acid in the solution;
- clogged banks were poorly stored;
- lid rolled loosely.
If spore-forming bacteria clostridium botulinus gets into preservation, they release toxins that result in severe food intoxication - botulism. According to medical statistics, every fourth of the victims of botulism does not survive.
Among all the mushrooms, the Pecherchis are the most dangerous for domestic preparations. Under no circumstances should you try pickles from swollen cans. This is not food, but poison.
How to diagnose intoxication in time
Knowledge of the symptoms of mushroom poisoning will help to quickly identify the cause of the ailment and provide first aid. For example, ploskoshlyapkovy champignon and yellow-skinned champignon, are poisonous mushrooms and contain toxins of local excitatory action. Only 1–2 hours after they are consumed, intestinal disorders occur. Nausea and vomiting, diarrhea, abdominal cramps begin to disturb. Gastric lavage and sedatives will help.
Symptoms of poisoning with salted or canned mushrooms are determined by the reasons that caused intoxication:
- If these are bacteria that multiply when the canning technology is violated, then the person begins to feel sick, he complains of pain in the abdomen, the temperature rises.
- Toxins secreted by anaerobic microorganisms (those that do not need oxygen), such as Clostridium botulinum. Symptoms of botulism are nausea, abdominal pain, vomiting, visual disturbances, swallowing, muscle movements.
- If external harmful compounds saturated with toxic substances from the environment have become the cause of the poisoning, then headache, vomiting and nausea will not take long.
The answer to the question whether champignons can be poisoned is definitely positive. But the risk of getting sick is really reduced to almost zero. To do this, you must abandon the wild mushrooms, do not abuse and take into account the individual characteristics of the organism.