Mushrooms taste delicious, and they have been used in various recipes from across the globe. They are juicy, succulent, and often referred to as the 'meat of the forest.' Adding to their credibility is their rich nutrient profile, including protein, fibre, antioxidants, and essential nutrients such as calcium, iron, folate, and vitamin C, to name a few.
However, despite all the goodness, it's crucial to exercise caution when selecting mushrooms for consumption, as some can be toxic to health. So, let's explore how to distinguish between toxic and non-toxic mushrooms before adding them to your pantry. Read on.
Also Read: Cooking Hack: How To Dehydrate Mushrooms To Increase Their Shelf Life And Use Them Understanding Mushrooms: Even 'Edible' Mushrooms Require Careful Handling Mushrooms can be broadly categorized into two segments: edible mushrooms and inedible ones, or infected fungi. While you can easily avoid the inedible varieties altogether, the problem arises when the edible ones cause adverse reactions. According to a report by Michigan State University, "Even 'edible' mushrooms need to be handled properly to prevent illness.
" The reason is simple: each person's body may react differently to mushrooms. For example, you could eat a bowlful of mushrooms ten times and be fine, but on the eleventh time, you might fall severely sick due to toxins. Why Do Edible Mushrooms Turn Toxic? A study published in the Sage journal revealed that the main reason for edible mushrooms turnin.
