Sarah Brown
The inky cap mushroom, or Coprinopsis atramentaria, is a well-known and common fungus found across North America. This species of fungus is edible and has a mild taste, but it becomes poisonous when consumed with alcohol. The mushroom contains coprine, which increases the body's sensitivity to ethanol, resulting in symptoms such as facial reddening, nausea, vomiting, and palpitations. The inky cap mushroom is also known for its unique method of releasing spores, turning into a black gooey substance through a process called deliquescence. This black liquid has historically been used as ink.
| Characteristics | Values |
|---|---|
| Common Name | Common Ink Cap, Inky Cap, Tippler's Bane |
| Scientific Name | Coprinopsis atramentaria |
| Cap Colour | Greyish or brownish-grey |
| Cap Shape | Initially bell-shaped, later more convex |
| Cap Diameter | 3-10 cm |
| Stem Height | 5-17 cm |
| Stem Thickness | 1-2 cm |
| Stem Colour | Grey |
| Flesh Colour | Pale grey |
| Flesh Texture | Thin |
| Taste | Mild |
| Habitat | Grasslands, meadows, disturbed ground, open terrain, vacant lots, lawns |
| Edibility | Edible when young, but poisonous when consumed with alcohol |
| Toxicity | Causes disulfiram-like symptoms, including facial reddening, nausea, vomiting, malaise, agitation, palpitations, and tingling in limbs |
| Active Compound | Coprine |
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What You'll Learn
- Inky caps are edible but become poisonous when consumed with alcohol
- The common ink cap is also known as tippler's bane
- The mushroom contains coprine, which causes disulfiram-like symptoms
- Inky caps dissolve into a puddle of black goo at maturity
- The black liquid released by the mushroom was once used as ink
Inky caps are edible but become poisonous when consumed with alcohol
Inky caps, also known as common ink caps, are a species of edible mushrooms. They are widespread and common throughout the Northern Hemisphere, often found in grassy areas, vacant lots, and lawns. They are small, grey, and unremarkable in appearance, except for the fact that they usually appear in large groupings.
However, what sets them apart is their unique interaction with alcohol. Inky caps contain a compound called coprine, which heightens the body's sensitivity to ethanol, resulting in adverse effects when consumed with alcohol. This interaction creates acute sensitivity to alcohol, similar to the effects of the drug disulfiram, which is used to treat alcoholism.
Symptoms of consuming inky caps with alcohol can include facial reddening, nausea, vomiting, malaise, agitation, palpitations, and tingling in the limbs. These symptoms can arise as quickly as five to ten minutes after consuming alcohol and typically subside within two to three hours if no additional alcohol is ingested. The severity of symptoms is proportional to the amount of alcohol consumed and can become prominent at higher blood alcohol concentrations.
It is important to note that the effects of inky caps and alcohol can occur if alcohol is consumed up to three days after eating the mushrooms, although the symptoms tend to be milder with increased time. Due to these effects, inky caps have even been used in some cases to cure alcoholism.
In conclusion, while inky caps are generally edible, they can lead to severe poisoning and adverse health effects when consumed with alcohol. Therefore, it is crucial to refrain from alcohol consumption when including these mushrooms in your diet.
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The common ink cap is also known as tippler's bane
The common ink cap, also known as tippler's bane, is a species of fungus with the scientific name Coprinopsis atramentaria. It is the second most well-known ink cap, preceded by the shaggy ink cap (Coprinus comatus). The common ink cap was first described by French naturalist Pierre Bulliard in 1786 as Agaricus atramentarius. It was later placed in the large genus Coprinus and given its current binomial name in 2001.
The common ink cap is characterised by its grey-brown cap, which is initially bell-shaped and later flattens and disintegrates. It grows in tufts and is commonly found in urban areas, vacant lots, lawns, and grassy areas. It is widespread throughout the Northern Hemisphere, including Europe, North America, Asia, and Australia.
The common ink cap is known for its unique interaction with alcohol. While the mushroom is edible, consuming it within a few hours of drinking alcohol can lead to severe adverse effects. This is due to the presence of a compound called coprine, which blocks the action of an enzyme responsible for breaking down acetaldehyde, a toxic metabolite of alcohol. As a result, acetaldehyde accumulates in the body, leading to symptoms such as facial reddening, nausea, vomiting, agitation, and palpitations. These symptoms typically arise within five to ten minutes of consuming alcohol and can last for up to three hours.
The term "tippler's bane" is derived from this mushroom's ability to create acute sensitivity to alcohol. It is important to note that the severity of symptoms is proportional to the amount of alcohol consumed. Even small amounts of alcohol consumed up to three days after eating the mushroom can trigger milder symptoms. In some cases, the common ink cap has been used to treat alcoholism due to its ability to induce negative reactions to alcohol.
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The mushroom contains coprine, which causes disulfiram-like symptoms
The common ink cap mushroom, scientifically known as Coprinopsis atramentaria, is a common and well-known fungus across North America and Europe. It is also known as the inky cap or tippler's bane. The mushroom is edible and has a mild taste, but it contains coprine, a cyclopropylglutamine compound, which is toxic when consumed with alcohol.
Coprine induces disulfiram-like symptoms, causing heightened sensitivity to alcohol. Consuming alcohol within 48 hours of eating the mushroom can lead to severe poisoning. The severity of symptoms is proportional to the amount of alcohol consumed. These symptoms include facial reddening, nausea, vomiting, malaise, agitation, palpitations, and tingling in the limbs. In rare cases, it can also cause cardiac arrhythmia or myocardial infarction (heart attack).
The interaction between coprine and alcohol is similar to the effects of the anti-alcoholism drug disulfiram (Antabuse). The active metabolite in coprine, 1-aminocyclopropanol, blocks the action of the enzyme acetaldehyde dehydrogenase. This enzyme is responsible for breaking down acetaldehyde, a toxic metabolite of alcohol. By inhibiting this enzyme, coprine causes a buildup of acetaldehyde in the body, leading to the aforementioned symptoms.
Due to these effects, the common ink cap mushroom has been used in some cases to treat alcoholism. However, it is important to note that consuming the mushroom without alcohol does not produce any toxic effects. Additionally, the mushroom should be consumed when young, as mature mushrooms tend to liquefy and disintegrate, making them unsuitable for consumption.
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Inky caps dissolve into a puddle of black goo at maturity
Inky cap mushrooms, scientifically known as Coprinopsis atramentaria, are a common species of fungus found across North America and the Northern Hemisphere. They are small, grey mushrooms that grow in large clusters near stumps, on buried wood, and in grassy areas. As they mature, their caps start to liquefy and turn into a jet-black, dripping mess until they completely dissolve into a puddle of black goo. This process, called deliquescence, is the enzymatic dissolution of tissues, where the gills of the mushroom digest themselves, producing a liquid mass of black spores.
The inky cap mushroom is edible and has a mild taste, but it must be consumed fresh and cannot be eaten with alcohol or within 2-3 days of drinking alcohol. Consuming these mushrooms with alcohol can cause severe poisoning due to the presence of a compound called coprine, which blocks the action of an enzyme that breaks down acetaldehyde, a toxic metabolite of alcohol. This interaction results in heightened sensitivity to ethanol, leading to symptoms such as facial reddening, nausea, vomiting, palpitations, and tingling in the limbs.
The unique deliquescence process of inky cap mushrooms serves a purpose in nature. As the mushroom autodigests its cap, it exposes more gill surface, aiding in the dispersal of spores by wind currents. Additionally, the black liquid produced by the mushroom has been used as permanent ink for writing and drawing.
While the common inky cap is the most well-known, other species of ink cap mushrooms exist, such as the edible Shaggy Inkcap (Coprinus comatus) and the inedible Magpie Inkcap (Coprinopsis picacea). These mushrooms share similar features, such as the ability to liquefy at maturity, but each has distinct identification characteristics.
In conclusion, the inky cap mushroom's ability to dissolve into a puddle of black goo at maturity is a fascinating natural process. While these mushrooms are edible under specific conditions, their interaction with alcohol can lead to severe health risks. Therefore, it is essential to properly identify and prepare them before consumption.
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The black liquid released by the mushroom was once used as ink
The common ink cap mushroom, scientifically known as Coprinopsis atramentaria, is a species of fungus that is widespread across the Northern Hemisphere. It is commonly found in grassy areas, vacant lots, and lawns, particularly after rainy weather. This mushroom has a unique ability to create acute sensitivity to alcohol, leading to severe poisoning if consumed within 48 hours before or after drinking alcohol. The presence of coprine within the mushroom is responsible for this effect, as it blocks the action of an enzyme that breaks down acetaldehyde, a toxic metabolite of alcohol.
The common ink cap mushroom is also known for the black liquid it releases, which was once used as ink. This liquid forms as the mushroom breaks down its cells through self-digestion, a process called deliquescence. The Latin name atramentum, which is part of the scientific name Coprinopsis atramentaria, translates to black liquid or ink, reflecting the mushroom's ability to produce this distinctive substance.
To create usable ink from the mushroom, the black goo was boiled with water and cloves. The ink provided a dark colour due to the presence of melanin, the same family of molecules responsible for pigmentation in hair, skin, and eyes. However, the process of making the ink was noted to produce an unpleasant fishy aroma, and herbal essential oils were sometimes added to counteract this smell.
While the ink provided a practical use for the mushroom, consuming the common ink cap mushroom is generally not recommended due to its potential toxicity when combined with alcohol. The interaction between the mushroom and alcohol can lead to severe symptoms, including facial reddening, nausea, vomiting, malaise, agitation, palpitations, and tingling in the limbs. In rare cases, more serious complications such as cardiac arrhythmia may occur.
Due to these effects, the common ink cap mushroom has been used in some cases to cure alcoholism, as it creates a strong aversion to alcohol. However, given the potential risks associated with consumption, it is generally advised to avoid eating this mushroom, especially if alcohol has been consumed within a few days before or after.
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Frequently asked questions
Ink mushrooms, also known as common ink caps, are not toxic on their own. However, they contain a compound called coprine, which can induce poisoning when consumed with alcohol. This is due to coprine's ability to block the action of an enzyme that breaks down acetaldehyde, a toxic metabolite of alcohol, leading to its accumulation in the body.
Consuming ink mushrooms with alcohol can result in severe sickness, including facial reddening, nausea, vomiting, malaise, agitation, palpitations, and tingling in the limbs. In rare cases, it can also lead to cardiac arrhythmia. Symptoms typically arise within five to ten minutes of alcohol consumption and can last for up to three hours.
It is recommended to avoid consuming alcohol for at least 48 hours before and after eating ink mushrooms. Even a small amount of alcohol within this period can cause a reaction, including alcohol-based products like aftershave.
