Svinushki: photo and description of mushrooms. Poisonous or not thick, thin swine? Can I eat swine?
Mushrooms are considered useful and tasty food, but amongthere are many poisonous and dangerous species that can cause irreparable harm to human health. These include swine, which in the former Soviet Union collectively called the two species of the family of svinushkovyh - the pig is thin and thick. In this article you will find a description of this fungus and its photos to protect yourself and your loved ones.
Swine: description and photo
Every more or less experienced mushroom knows that innot all the mushrooms need to be collected. Among them there are representatives who are best avoided - fly agaric, false honey agarics, pale toadstool, as well as swine. The latter are absolutely not whimsical to the habitat and they can be found in any forest range (especially the fringes and near the marshes). Therefore, answering the question "can I cook and eat swine?" always say "no, you can not," because all species of this fungus are poisonous or conditionally poisonous.
Also, pigs are also called cowshed, pigs, etc.etc. This fungus grows in groups and can be found from the middle of July to the end of October. It has an average size, the hat has slightly curved and wavy upward edges, and in diameter is 13-15 cm, but can reach in adults and 20 cm. In the central part of the cap a small funnel is formed. Pigs (thin or thick) have different shades of color, depending on the age of the fungus: from young light olive to old gray-brown. All the variety of colors can be seen in the photo in Wikipedia.
One of the characteristic differences between pigs israpid darkening at the site of a cut, breaking with slight pressure. The surface of the fungus is dry, not smooth, after the rains it becomes glossy and becomes sticky. The foot is flat and small, about 9 cm long, and in the girth from 2 cm (in thin) to 5-6 cm (in thick), has a color hue similar in color to the cap. The flesh is yellowish in color, soft, supple, the plates wide, reaching the base.
Mushroom swine: what's the danger?
It should be remembered that these mushrooms do not lose theirtoxic properties even after a long heat treatment (fried, boiled), also can not use salted or marinated swine, whatever descriptions and recipes you find. The lectins contained therein interact with the erythrocytes when they enter the human body, settling on them, and provoking an autoimmune reaction. As a result of the development of antibodies, hemolytic anemia occurs, and kidney damage is also observed. The consumed mushroom pigs can lead to significant consequences for the body, up to a lethal outcome. The first symptoms of poisoning (weakness, sweating, loose stool, vomiting, abdominal pain) appear within a few hours after eating. Unfortunately, medicine has not yet developed an antidote for this toxin contained in swine (thick, thin, etc.).
Also in these mushrooms is the toxin muscarin,similar to the natural poison of red fly agaric. At certain concentrations, it does not break down during heat treatment. Fungus is also dangerous because it is able to concentrate radioactive elements in itself. According to Wikipedia, such include copper, lead, cadmium and cesium. It is for these significant reasons that the pigs are on the list of poisonous products.
As you have seen, swine (thick, thinor another) are dangerous mushrooms. So do not experiment with your own health and try to cook them. Remember that after the first signs of food poisoning should immediately seek medical attention. For culinary accomplishments, it is better to choose mushrooms, in which it is difficult to be mistaken - chanterelles, mackerel, mushrooms, cepes, photos, videos and a description of which you can find on the Internet.
