Michael Davis
There are several varieties of mushrooms that contain toxins and are unsafe for consumption. For example, the false morel, a look-alike of the highly prized morel mushroom, contains naturally occurring compounds that can be toxic if consumed. Honey mushrooms also contain mild toxins and harmful bacteria, making them unsafe to eat raw. Plain white button mushrooms contain a toxin called agaritine, which may be carcinogenic. However, cooking mushrooms reduces the levels of agaritine, with microwaving being the most effective method. While some sources claim that eating raw mushrooms may be safe, it is generally recommended to cook mushrooms before consumption to eliminate any potential toxins and improve their nutritional value.
| Characteristics | Values |
|---|---|
| Toxins in raw mushrooms | Some raw mushrooms contain a toxin called agaritine, which may be carcinogenic. However, agaritine breaks down when mushrooms are refrigerated, dried, or stored. |
| Types of mushrooms with toxins | Plain white button mushrooms, false morels, honey mushrooms, shiitake mushrooms, and raw Chanterelles |
| Effects of consuming raw mushrooms with toxins | Potential digestive issues, serious or life-threatening risks, flagellate dermatitis, and mild gastrointestinal upset |
| Recommended consumption | Cooking mushrooms is recommended to destroy toxins and increase nutrient accessibility. Microwaving, boiling, frying, and baking are effective methods to reduce agaritine levels. |
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What You'll Learn
Raw mushrooms contain a toxin called agaritine
Raw mushrooms may contain a toxin called agaritine, which is found in plain white button mushrooms. Agaritine may be carcinogenic, and while cooking mushrooms reduces agaritine levels, it does not eliminate it completely. For example, dry baking at 400 degrees Fahrenheit for 10 minutes only reduces agaritine levels by about 25%. Microwaving is the most effective method for reducing agaritine levels, with just one minute in the microwave reducing the toxin by 65%. Boiling is another effective method, reducing agaritine levels by about half in five minutes and 90% after an hour, although the toxin is transferred to the cooking water.
While some sources recommend cooking mushrooms to reduce agaritine levels, others note that agaritine also breaks down when mushrooms are refrigerated, dried, or stored. As a result, the raw mushrooms typically found in supermarkets or salad bars contain only a fraction of the agaritine found in freshly picked mushrooms. Swiss researchers calculated that the amount of agaritine a typical mushroom eater is exposed to over their lifetime could potentially lead to one extra case of cancer per 50,000 lifetimes. However, it is important to note that this calculation is based on mouse models, and there is currently no direct research on the effects of mushroom consumption in humans.
In addition to agaritine, some mushrooms contain other toxins that can be harmful or even lethal. For example, false morels contain naturally occurring compounds that can be toxic if consumed, and the Amanita Phalloides, or "Death Cap," contains lethal toxins that can be fatal even in a single mushroom. Honey mushrooms contain mild toxins and harmful bacteria, making them unsafe for raw consumption. Chanterelles, while not toxic, can cause mild gastrointestinal upset if eaten raw.
While some mushrooms can be toxic, many commonly consumed varieties like button, oyster, and shiitake mushrooms are generally considered safe to eat raw. Cooking mushrooms is still recommended, as it improves digestibility and makes the nutrients in mushrooms more accessible. However, consuming raw mushrooms from trusted sources in moderate amounts is unlikely to be dangerous.
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Agaritine may be carcinogenic
Mushrooms contain a toxin called agaritine, which is a naturally occurring phenylhydrazine derivative. Agaritine is found in wild and cultivated mushrooms of the Agaricus genus, which includes the common white button mushroom, cremini mushrooms, and portobello mushrooms. Agaritine content varies between individual mushrooms and across species, with the highest amounts found in the cap and gills of the fruiting body.
Agaritine has been described in some studies as a potential carcinogen, with research in mice suggesting that it may contribute to the development of cancer, specifically bladder cancer. However, the scientific validity of these studies has been questioned and contradicted by other research. For example, a large-scale study in two U.S. cohorts found no association between mushroom consumption and the risk of total or site-specific cancers in men and women.
While the potential carcinogenic effects of agaritine are not conclusive, it is recommended to cook mushrooms before consumption as cooking reduces agaritine levels. Frying, microwaving, boiling, or even freezing and thawing can lower agaritine levels in mushrooms. Microwaving, in particular, has been found to be the most efficient method for reducing agaritine content.
It is important to note that the available evidence to date suggests that agaritine from the consumption of cultivated Agaricus bisporus mushrooms poses no known toxicological risk to healthy humans. However, further research is needed to fully understand the health effects of agaritine and the potential carcinogenicity of mushrooms.
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Some mushrooms are toxic when raw, others when cooked
Mushroom poisoning occurs when toxic mushrooms are ingested. While some mushrooms are toxic when raw, others remain toxic even after cooking. The toxins in mushrooms are secondary metabolites produced by the fungus. Some common symptoms of mushroom poisoning include gastric upset, organ failure, vomiting, and diarrhea, which can sometimes lead to death. The period between ingestion and the onset of symptoms varies, with some toxins taking days to exhibit symptoms.
Some mushrooms, like the Devil's bolete, are poisonous both raw and cooked, causing gastrointestinal issues. Other mushrooms, like the lurid bolete, require thorough cooking to break down their toxins. False morels, or Gyromitra spp.., are another example of mushrooms that are toxic when raw. They contain a toxin called gyromitrin, which can cause neurotoxicity, gastrointestinal issues, and destruction of blood cells.
On the other hand, certain mushrooms are toxic when cooked but safe to consume when raw. Paxillus involutus, for instance, is inedible when raw but is consumed in Europe after pickling or parboiling. However, it is important to note that this mushroom has been linked to a rare but potentially fatal immune response that can occur even after years of safe consumption.
Additionally, some mushrooms contain toxins that can be reduced through cooking. Plain white button mushrooms, for instance, contain agaritine, a toxin that may be carcinogenic. Cooking methods such as frying, microwaving, boiling, or even freezing and thawing can help lower agaritine levels, although they may not eliminate the toxin completely.
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Cooking mushrooms can destroy toxins
Agaritine can be deactivated by heat, so cooking mushrooms can help to eliminate this toxin. Different cooking methods can reduce agaritine levels in mushrooms to varying degrees. For example, microwaving fresh mushrooms for 30 seconds to one minute can reduce agaritine levels by 50-65%. Frying mushrooms for 5-10 minutes can also eliminate a significant amount of agaritine. Boiling mushrooms for five minutes can reduce agaritine levels by about half, but this method is less effective than frying or microwaving because the toxin is transferred to the cooking water.
Dry baking mushrooms at 400 degrees Fahrenheit for 10 minutes, similar to how one would make a pizza, only reduces agaritine levels by about 25%. This means that 75% of the toxin remains, which is higher than the levels remaining after microwaving or frying.
While cooking mushrooms can help to destroy toxins, it is important to note that cooking may also negatively affect their composition, antioxidant capacity, and nutritional content. Additionally, research from 2010 indicates that the risk of cancer from consuming mushrooms is very low, even with daily consumption. Eating raw or undercooked shiitake mushrooms, however, can cause shiitake mushroom-induced flagellate dermatitis.
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Some mushrooms are safe to eat raw
While some experts have warned against eating raw mushrooms due to the toxins they contain, many commonly consumed varieties are generally considered safe to eat raw. These include button, oyster, cremini or baby bella, portobello, and shiitake mushrooms. These mushrooms are widely used in salads and sandwiches, with their unique texture and earthy flavour adding an interesting twist to meals.
However, it is important to note that some mushrooms are better eaten cooked to improve their taste and texture and make them easier to digest. Cooking mushrooms can also reduce the risk of bacterial contamination and make certain nutrients more accessible. For example, white button mushrooms contain a toxin called agaritine, which may be carcinogenic. While cooking methods such as frying, microwaving, boiling, or freezing and thawing can reduce agaritine levels, they do not eliminate it completely.
Despite this, the potential risks associated with raw mushroom consumption are not widely discussed within the medical community, and there is limited research on the topic. One study found no association between mushroom consumption and total or site-specific cancers in US women and men. Additionally, consuming raw or undercooked shiitake mushrooms can cause shiitake mushroom-induced flagellate dermatitis, but this is not a risk if you buy mushrooms from conventional grocery stores.
In conclusion, while some mushrooms are safe to eat raw, cooking them can enhance their flavour, improve digestibility, and potentially reduce the risk of consuming certain toxins.
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Frequently asked questions
Raw mushrooms may contain a toxin called agaritine, which is carcinogenic. This toxin is deactivated by heat, so cooking mushrooms before consumption is recommended. However, agaritine also breaks down when mushrooms are refrigerated, dried, or stored, so raw mushrooms are generally considered safe to eat.
The false morel mushroom should be avoided altogether due to its toxic compounds, whether cooked or raw. Honey mushrooms should also be thoroughly cooked to break down their mild toxins and eliminate harmful bacteria. Chanterelle mushrooms can be consumed raw but may cause gastrointestinal issues for some individuals.
Microwaving is the most effective method to reduce agaritine levels in mushrooms, with boiling and frying also being suitable alternatives. Dry baking is less effective, only reducing agaritine levels by about 25% even after 10 minutes at 400° Fahrenheit.
