Michael Davis
Mushrooms have a complex relationship with death. They are natural decomposers, breaking down organic and inorganic materials, including human remains, into soil. They can also neutralise toxins found in human remains, such as pesticides, heavy metals, and plastics. This ability to clean and recycle waste has inspired the development of the Infinity Mushroom Suit, a burial method that uses mushrooms to decompose human tissue. However, mushrooms can also cause death, with approximately 3% of mushroom-producing fungi estimated to be poisonous to humans. Mushroom poisoning can lead to serious health issues, including organ failure and death, and has been responsible for several historical deaths, including, allegedly, that of Roman Emperor Claudius.
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What You'll Learn
Mushrooms die when they can't regrow their mycelium
Mushrooms have a short lifespan, typically lasting only 1-2 weeks from sprouting to death. However, their death is not always clear-cut, as fungi can rot without truly dying due to the presence of spores, which are clones of the mushroom. The real way a mushroom dies is when it matures and loses the ability to regrow its mycelium, the thin, subterranean part of fungi responsible for regrowth.
When mushrooms are harvested, they can regrow from their mycelium as long as it remains intact and they are not collected too early. The mycelium produces caps when mushrooms are ready for fruiting and scattering of spores. If the mycelium is impaired or the mushroom is plucked before releasing its spores, it will not regrow and will slowly die off.
The spores are crucial for the continuation of the life cycle of fungi and their reproduction. They grow into new mushrooms, ensuring the transfer of traits to future generations. However, if the mycelium is damaged or destroyed, the mushroom loses its ability to produce spores, and without this ability to regrow, the mushroom will eventually die.
While the death of a mushroom is typically associated with maturation and the loss of regrowth capacity, it is important to note that external factors can also influence their lifespan. Proper harvesting techniques, including careful removal and timing, are crucial for regrowth. Additionally, slicing, refrigeration, and digestion may impact the mushroom's functionality but do not directly cause its death.
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Some mushrooms are poisonous to humans
Mushrooms are a fun and beginner-friendly food to forage, but it is important to be aware that some mushrooms are poisonous to humans and must be avoided. Poisonous mushrooms contain a variety of different toxins, which can cause anything from slight gastrointestinal discomfort to organ failure and death. The period between ingestion and the onset of symptoms varies dramatically between toxins, with some taking days to show symptoms identifiable as mushroom poisoning.
There are some rules of thumb to help avoid poisonous mushrooms, especially for beginners. It is recommended to avoid mushrooms with white, red or brown gills, a skirt or ring on the stem, and a bulbous or sack-like base. Mushrooms with red on the cap or stem, for example, fly agaric, are often narcotic and hallucinogenic. The deadly destroying angel is another type of mushroom that is unremarkably white. Some mushrooms, like the Devil's bolete, are poisonous both raw and cooked and can lead to strong gastrointestinal symptoms. Other species, like the lurid bolete, require thorough cooking to break down toxins.
It is also recommended to avoid mushrooms that have a rounded cap when mature, like the Death Cap, which is often infested by insect larvae. Gyromitra spp., or "false morels", are deadly poisonous if eaten raw and contain a toxin called gyromitrin, which can cause neurotoxicity, gastrointestinal toxicity, and destruction of blood cells.
It is important to be able to accurately identify the individual mushroom and be 100% sure of what it is before consuming it. Some good beginner-friendly mushrooms to forage include the Yellow Morel, Giant Puffball, Beefsteak Fungus, and Chicken of the Woods.
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Mushrooms have been used for burials
The mushroom burial suits are made with the help of microorganisms and mycelium mushrooms, and they only cost around $1,500-$2,000. Similarly, the mushroom coffin is a "living coffin" that helps speed up the body's decomposition and enriches the surrounding earth. It is grown using mycelium, an underground form of fungi that is an efficient decomposer of organic matter and toxins. With a mushroom coffin, the decomposition process takes only three years, depending on natural factors such as climate, location, and soil health.
The rise in popularity of mushroom burials and coffins can be attributed to a growing awareness of the environmental impact of traditional funerals, which use vast amounts of energy and resources. Additionally, the fall in religiosity has given people more freedom to make their own funeral decisions, often opting for eco-friendly and celebratory options. However, it is important to approach these new burial methods with caution, as there is a risk of greenwashing and misleading claims by funeral providers.
While mushroom burials offer a natural and environmentally conscious alternative, they may not be accepted by everyone due to a lack of understanding of fungi and a general fear of them. Additionally, the idea of embalming and preserving the body is still valued by some as a sign of respect for the dead. Nevertheless, with the world facing an increasing death rate and limited burial space, mushroom burials present a potential solution to these concerns, offering a way for the human body to give back to the natural world.
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Harvesting doesn't kill mushrooms
Mushrooms are the fruiting bodies of a much larger organism that lives underground. This means that harvesting a mushroom is like picking an apple from a tree—it doesn't harm the organism. Even if you picked every mushroom you could find in a forest, you would undoubtedly miss some that contain billions of spores. Therefore, harvesting does not kill mushrooms.
The ideal time to harvest mushrooms varies depending on the type of mushroom. For example, oyster mushrooms should be harvested when the caps begin to uncurl and flatten, but before they become too flat. Pink oyster mushrooms are the fastest-growing variety and produce the most spores, so they should be harvested before they release pink dust. On the other hand, shiitake mushrooms can be harvested at any time during their growth, but it is best to wait until 80% of the gills are exposed.
When harvesting mushrooms, it is important to use the correct technique to minimise disturbance. For easily identified species, it is best to cut the mushrooms, while for other species, it may be necessary to uproot the entire specimen. It is also important to work with a small blade and a brush to remove debris before placing the mushroom in a basket. This ensures a longer-lasting harvest that is quicker to prepare for cooking.
Additionally, it is crucial to leave no trace when harvesting mushrooms in nature. This means walking lightly and carrying small baskets to a central location, rather than dragging heavy harvests. It is also important to cover up any exposed mycelium to prevent it from drying out. By following these sustainable harvesting practices, we can ensure that we do not harm the larger organism that produces the mushrooms.
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Some mushrooms are toxic when raw
Mushroom poisoning typically occurs due to the misidentification of toxic mushrooms as edible ones, as some toxic species closely resemble edible ones in terms of colour and general morphology. Gyromitra spp., known as "false morels," are deadly poisonous when raw, containing a toxin called gyromitrin that can cause neurotoxicity, gastrointestinal toxicity, and destruction of blood cells. Similarly, Paxillus involutus, commonly consumed in Europe after pickling or parboiling, led to the death of German mycologist Dr. Julius Schäffer due to a toxin that stimulated his immune system to attack its red blood cells.
It is important to note that cooking or preparing mushrooms properly can break down certain toxins, making them safe to consume. For instance, agaritine, a compound found in mushrooms, is not a strong carcinogen and is easily destroyed by cooking or freezing. However, some toxins, such as amatoxins, are thermostable, and cooking mushrooms containing these toxins will not render them safe to eat. Therefore, it is crucial to correctly identify mushrooms and follow appropriate preparation methods to mitigate the risk of mushroom poisoning.
While consuming raw mushrooms may be a concern due to their potential toxicity, the overall risk may be low unless one is consuming large quantities of raw mushrooms regularly. The available information suggests that eating raw mushrooms is probably not a significant cause for worry, and maintaining a diverse diet can further reduce any potential risks. Nevertheless, it is always advisable to exercise caution and familiarize oneself with both edible and toxic mushroom species to prevent accidental poisoning.
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Frequently asked questions
Mushrooms die when they mature enough that they lose the ability to regrow the entire mycelium network they spawned from. This happens over time and varies from species to species.
Poisonous mushrooms contain a variety of toxins that differ in toxicity. Symptoms of mushroom poisoning may include gastric upset, organ failure, and death. The most common consequence of mushroom poisoning is gastrointestinal upset.
Mushrooms are natural decomposers that can break down organic and inorganic materials and turn them into soil. They can also convert pollutants such as pesticides, heavy metals, and plastics into non-toxic compounds. This has inspired the creation of the Infinity Mushroom Suit, which is a fungus bred to consume human tissue and reduce decomposition time.
