Mushrooms

[Guest guest]

Wow, this got a lot of response. It took me a while, but I found what was given

to me and I am posting it here. Hope this helps. I still eat mushrooms, but I

definitely cook them WELL! I never eat them raw now. Rather be safe than sorry.

 

 

EATING RAW MUSHROOMS CAUSES PROBLEMS

 

 

Most of us think nothing of eating a few sliced, raw, " store bought " mushrooms

in salads, on hors d'oeuvre trays, or when preparing them for the frying pan.

Usually the amount eaten is so small that we don't notice any unpleasant

symptoms, but it is not a good idea to eat any mushroom raw. I know the

commercial growers will laugh and scoff at this statement and some of you will

say you can eat lots of them with no problem, but researchers have shown that

even Agaricus bisporus, the " store bought " mushroom, contains agaritine which

metabolizes into a hydrazine.

 

Many hydrazines are known to be strong carcinogens and can be found in a lot

of edible mushrooms. Cooking destroys some or all of the hydrazines, but the

steam given off during cooking has been known to make some cooks ill. Besides

this fact, the structural material or cell walls in mushrooms is made of chitin,

and humans don't have the ability to digest this derivative of cellulose. The

body can do several things to this undigested chitin. It can expel it by

vomiting or send it the other way with diarrhea. Small amounts may pass through

the gut with other food and go unnoticed, or it may stay in the gut where

bacteria will work on it causing bloating, gas, and other discomfort. Cooking

does not destroy chitin but may ease its effect. Once in the habit of eating A.

bisporus raw, people think they can eat any mushroom without thorough cooking,

and this is where they may experience some very unpleasant symptoms. In

February, a case recorded at the Oregon Poison Center told of a woman who ate

home cultivated, raw Pleurotus ostreatus with her lunch and experienced nausea,

vomiting, and diarrhea. While this may not be a serious health problem it could

have been avoided. A better job of educating people about wild collected and

cultivated mushrooms is necessary.

 

We assume that chefs at good hotels and restaurants know not to serve raw

mushrooms, but this isn't the case. You may recall that on June 8, 1991, about

70 people were made ill at a large banquet in Vancouver, B.C., because they were

served raw morels and other raw mushrooms in a salad.

 

The spring verpas, morels, and brain-like mushrooms (Gyromitra) are notorious

for their toxicity in the raw state and, for some people, in the cooked state.

Please be careful and remember that drying is not a substitute for cooking and

that folding sliced mushrooms into an omelet just before serving or pouring hot

vinegar and spices over raw mushrooms is not efficient heating or cooking. The

best rule to follow is cook all mushrooms thoroughly before eating and eat them

in moderation.

 

A good reference for more information about mushrooms and health is Mushrooms:

Poisons and Panaceas by Denis R. Benjamin of Seattle

 

 

 

" Most hydrazines that have been tested are carcinogens and/or mutagens. Large

amounts of carcinogenic hydrazines are present in edible mushrooms. The widely

eaten False Morel contains 11 hydrazines, three of which are known carcinogens.

One of these hydrazines, N-methyl-N-formyl hydrazine is present at a

concentration of 50 mg per 100 gm of mushroom and causes lung tumors in mice at

the extremely low dietary level of 20 µg per mouse per day.

 

" The most common commercial mushroom, Agaricus bisporus, contains about 300 mg

of agaritine per 100 gm of mushroom as well as smaller amounts of other related

carcinogens. Agaritine is not appreciably destroyed by cooking and when eaten,

is distributed in tissues where it is converted to a diazonium derivative which

is a very potent carcinogen (a single dose of 400 µg/gm of body weight gives 30%

of treated mice stomach tumors). "

 

 

 

 

 

 

 

[Guest guest]

Nushrooms? Did someone say 'mushrooms'? Now you are talking my food language.

I got two large portabella's last week. After I scraped out and discarded the

gills, I carefully cut out most of the unsides, leaving a shell, like you would

for a stuffed porato.

I chopped the parts I had taken out and sauted them with some celery and red

bell pepper.

Then I make a stuffing out of bread and make mock chicken broth. I threw in

some pine nuts and craisons, then stuffed the portabellas loosly and turned one

on top of the other and wrapped them in foil. Then I baked them about 25

minutes until the foil package started to puff a little bit.

They were wonderful. My carnivore husband loved it. The pine nuts realy added

something to the stuffing.

I know this isn't a recipe, but it was rather loosly done when I just started

throwing stuff in.

Katie

[Guest guest]

I bet that was one amazing stuffed 'shroom!

-Tee

 

Sent from my iPhone

 

 

 

 

 

 

 

 

[Guest guest]

Sriracha, in my house, is called " Daddy's ketchup " because it's my favorite hot

sauce.    If it's hot and spicy, I'm always game to try it. 

 

Sriracha is a chile sauce made with crushed peppers and LOTS of garlic. 

However, it does contain sodium bisulfite as a preservative.  So, if you are

sensitive to that, I would consume it.

 

It is made by Huy Fong Foods in California by a man who made this sauce in

Vietnam in his home before he moved permanently to the US.

 

I have since lost the link, but there was an interesting news article on the

gentlemen who owns this company and about how he came to the US and started the

company and it's history since 1980.

 

Ted

 

>

>Ann Fillmore <ann_fillmore

>

>Mon, March 29, 2010 12:29:03 PM

>Re: [veg_grp] Re: Mushrooms

>

> 

>Can you tell me what Sriracha sauce is?

>