The cowshed is a controversial mushroom, around which there are heated debates. Some say that grandfathers and great-grandfathers ate it, and endow this gift of the forest with excellent taste and useful properties. Others argue that the barn is deadly to humans. What is it, a mushroom with an "animal" name? Let's figure it out.
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Appearance and what is confused with
The barn's hat is dense, smooth, rolled inward along the edge, with a pimple in the center. For "young people" it is monochromatic, brownish, for adult mushrooms it is rusty-brown.
As it grows, scars appear on the edges of the "headdress". Some specimens have concentric rings.
If you look under the cap, you can see the descending plates. At the slightest damage, they change color to red or red. On this basis, you can distinguish a barn from a black milk mushroom. The plates of cut black milk mushrooms also change color, but to dark, almost black. Moreover, colostrum appears on the cut of the black milk mushroom, and the cut itself is white. The cut of the pig is pink and no milk.
Inexperienced mushroom pickers can put a barn in the basket instead of a chanterelle: there is something in common in appearance - a leg, shape and plates under the hat. Only in the chanterelle is it velvet, and in the barn it is smooth.
BTW! As soon as this mushroom is called from the Pig family of the genus Pig is poisonous, and almost all names are associated with the world of domestic animals:
- pig;
- pig;
- pork;
- pork ear.
- goby;
- filly;
- cow tongue;
- cow lip;
- mullein;
- dunka.
The pig's flesh is soft, loose, with a yellow tinge - it does not have the classic mushroom aroma.
The leg is cylindrical, dense, smooth, tapering downward. The color is similar to the color of the cap or slightly lighter.
Place of residence
The cowshed is common in many Russian regions; it feels good even in harsh climatic conditions.
Mushrooms respect moist, loose soil, preferably under a birch, oak, shrub, on the edge and in a clearing near the swamp. Form large colonies. It is very rare to meet a lonely growing specimen. They are found until late autumn.
How poisonous
Once upon a time the barn was listed in reference books as a conditionally edible mushroom. But in the early 1980s, mycological scientists "downgraded" it to the rank and ranked it in the category of inedible, and by 2006 it had become not just inedible, but dangerously poisonous.
The researchers found that the pig has several characteristics that make it completely unsuitable for human consumption:
- Muscarine - poison, which contains bright representatives of inedible mushrooms - red fly agaric. It is not exposed to high temperatures: even a three-hour cooking will not kill it.
- Lectin - a substance that is very dangerous to humans. An antidote against this poison has not yet been invented.
- Pig is a powerful ecological filter, a sorbent that actively absorbs heavy metals and other harmful substances. Their concentration can be more than 800 times the concentration in the environment.
-
High concentration of antigen protein. It attacks red blood cells - erythrocytes, causing irreversible damage and making them a target for antibodies. As a result, when it accumulates in the human body, the immune system fails: it attacks its own erythrocytes and destroys them. Instant blood clotting can be a sad outcome of a meal.
Protein antigen can accumulate in the body of lovers from time to time to eat a dish of pigs for many years. This leads to anemia, thrombosis and other diseases and disasters - for example, heart attack, stroke, pulmonary vein thrombosis.
There is an opinion that only one percent of the population is susceptible to such a deadly effect of harmful substances. It would seem a little, but it is not known who is in this risk group.
IMPORTANT! There are no safe recipes for preparing food and canned food from a barn. Neither steeping nor prolonged boiling will remove toxins and other harmful substances from it.
so
The cowshed is an insidious mushroom. Poisoning with them often does not make itself felt immediately. Depending on the characteristics of the organism, it can give about itself months and even years after the concentration of poisons reaches a critical value. Therefore, before you rejoice when you meet an army of these mushrooms in the forest, you need to think about the risks to health and life and bypass them. There are enough normal, edible mushrooms in the forest for everyone.
Do you like to pick mushrooms in the forest?
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