Did you know that mushrooms, in addition to being tasty, are good for your health? These organisms which are neither plants nor animals, which form a kingdom apart from the living, are full of vitamins and minerals. From vitamins of group B, necessary for neuromuscular functioning and the good condition of the skin and hair.
From vitamin D which strengthens bones and strengthens our immune system. It makes us more resistant to colds and seasonal flu. Mushrooms also contain other substances that stimulate immunity.
And they have other benefits. They are low in calories. 100 grams of mushrooms provide only 30 calories. Well, that’s when you don’t eat them with butter or crème fraîche!
No wonder they are 80-90% water and fiber. The fibers, it’s good for the body, it promotes good transit and it also helps nourish our intestinal microbiota. On the other hand, they do not deserve their reputation as “vegetable meat” because they are not that rich in protein.
So, is everything good in the mushroom? Yes, but they are sensitive to pollution. Taking their food from the soil, they can contain heavy metals, such as lead or mercury, and also pesticides. This is why we do not recommend collecting them from roadsides, near industrial areas, landfills, or areas where pesticides are spread. And to limit the risk of contamination, we consume them in small quantities, and occasionally.
And they can be downright toxic. Yes, every year, we deplore serious poisoning, even fatal, due to the picking of mushrooms. As Coluche said, all mushrooms are edible, but some are only edible once! So, we do not improvise picking wild mushrooms.
How to avoid poisoning
Here are some precautions to take absolutely: we only collect mushrooms that we know perfectly. We do not trust mushroom recognition apps on smartphones because the risk of error is high! When we pick the mushrooms, we take them in full, with foot and hat. This is important if we then need to identify them. We put them in a basket, a crate, or a cardboard box, but never in a plastic bag in which they spoil, can rot, and become toxic.
And it is true that in case of doubt, we can show your pick to a pharmacist. Pharmacists have received training on mushrooms. But the knowledge of mushrooms, that is maintained by the practice. Those who are not experts can direct you to a mycology association. There are many in France. They regularly organize outings in the forest and exhibitions.
Finally, it is important, we never eat raw wild mushrooms. They are cooked for 20 to 30 minutes in a pan or 15 minutes in boiling water. Before cooking, we take a picture of them. It can be used in case of poisoning. Young children are never given wild mushrooms.
And in case of symptoms, what do we do? Diarrhea, vomiting, nausea, dizziness … if symptoms appear, we immediately call a poiso control centernot. And, of course, in case of vital distress, we call 15 or 112
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