Matryoshka mushrooms. Mushroom poisoning: is pork edible or not? How does the product affect the body's functioning?
The pigs are lamellar mushrooms, which belong to the pig family. People call them cowsheds, dunka, pigs, pigs. This family includes several species, not all of which can be used as food. Therefore, in order not to harm your health, you need to know their distinctive signs.
Svinushki are lamellar mushrooms that belong to the family of pigs.
Svinushki are mushrooms with small fleshy and thick caps from 10 to 20 cm in diameter. IN early age they are convex, and as they grow, as a rule, they become smooth and then funnel-shaped. The edges of adult mushrooms are often wavy and everted. Depending on the type, the color of the caps can vary from light green to grayish-brown, and the surface is velvety, rough or smooth. The dense pulp, from light yellow to brown in color, can be either soft or quite hard. When cut or simply pressed, it usually begins to darken. Pigs are characterized by rather small legs with a diameter of up to 5 cm and a height of up to 10 cm; they can be either smooth or pubescent; their color usually matches the cap. In some species they are completely absent.
Pigworts most often grow in damp places deciduous or coniferous forest, sometimes they can be found in meadows or marshy banks of water bodies. Most of all they like to settle near birch or oak trees. Pigs, as a rule, grow in groups; single specimens are rare. Fruiting begins in mid-summer and ends by the end of autumn. During particularly wet periods, these mushrooms produce very abundant harvests. Some species of pigs settle on dead trees and even on the walls of wooden houses, destroying them.
Features of pig mushrooms (video)
Description of types of pigs
Currently, 10 types of pigs are known, all of them contain substances harmful to the body, in varying quantities. Some of them are poisonous mushrooms.
Thick pig (felt)
Tapinella atrotomentosa has a fleshy, velvety cap of pistachio, reddish-brown or brown color. Over time, its convex shape changes to a concave one. The diameter of the cap ranges from 15 to 20 cm. This mushroom characterized by thick, hard yellowish pulp and thin, frequently spaced cream-colored plates. The fleshy, dense leg is characterized by a pubescent surface of black-brown or brown color. Its diameter reaches 5 cm and its length is 10 cm. The fat pig has practically no smell and has a bitter taste. When pressed, all parts of the mushroom become brown in color. Today this species is considered conditionally edible.
Thick pig (felt)
Thin pig
Paxillus involutus is characterized by a slightly convex or flat cap from grayish-olive to reddish-brown in color. Its surface is velvety, and the shaggy edges are tightly curled. The yellowish, soft and loose pulp has no smell or taste. The lamellar layer consists of reddish-yellow wide and sparse plates. They can be connected by peculiar membranes, forming a mesh surface. Full legs have a diameter of 1 to 2 cm and a height of up to 9 cm. This type is poisonous.
Thin pig
Pig ear-shaped (panus-shaped)
Tapinella panuoides has a thick, rather hard cap that grows up to 12 cm in diameter. Its surface can be velvety or smooth, and its shape resembles a fan or shell. The edges are usually jagged, jagged, or wavy. The color of the mushroom ranges from yellowish-brown to dark red. The ear-shaped pig is characterized by pulp of a rubbery consistency of a yellowish-cream or light brown hue, which becomes brown when cut. The leg of this species is very short, and most often completely absent. This mushroom can be recognized by its pleasant pine aroma. It is classified as a conditionally edible species.
The benefits and harms of pigs
Although many mushroom pickers consider pigs to be very tasty and nutritious mushrooms, it is difficult to talk about their benefits. And they can cause significant harm to the body. They contain large number muscarine, a toxic substance that does not break down under any method of processing and is not removed from the body, gradually poisoning it. In addition, they contain antigens that force the human body to produce antibodies in the blood. As they accumulate, they lead to the development of serious diseases.
Also, pigs are characterized by active absorption of various chemical compounds, radioisotopes and heavy metals, including lead. Therefore, it is impossible to collect these mushrooms near roads, industrial enterprises and in other contaminated places.
In connection with the above, we can conclude that if you want to enjoy pigs, you should do this very rarely, while carefully processing them and, of course, choosing only conditionally edible ones, and not poisonous species and environmentally clean places collection
Although many mushroom pickers consider pig mushrooms to be very tasty and nutritious mushrooms, it is difficult to talk about their benefits
About the edibility of pig mushrooms
In order for eating pigs to cause as little harm to the body as possible, you need to know how to properly prepare them for consumption. The following processing method is recommended:
- Mushrooms should be peeled immediately after picking;
- peeled mushrooms should be soaked for a day in water with the addition of a small amount of salt and citric acid. This will help remove radioisotopes and heavy metal salts. The water needs to be changed several times;
- Rinse the soaked mushrooms well and boil in salted water for 5 minutes, discard the water. Then boil them in clean water two more times for half an hour and wash again;
- cooled mushrooms can be fried, stewed, salted, marinated, added to salads, fillings for pies and dumplings and other dishes.
Pigs are characterized by active absorption of various chemical compounds, radioisotopes and heavy metals, including lead
Marinated pigs
According to reviews from mushroom lovers, salted and pickled pigs are a very tasty preparation.
Ingredients:
- pork (boiled) – 2 kg;
- water – 1 l;
- vinegar - 2 tbsp. l;
- salt – 1 tbsp. l;
- sugar – 1 tbsp. l;
- bay leaf – 5 pcs;
- pepper (allspice) – 15 pcs;
- garlic - 3 cloves.
How to cook:
Boil water, add salt, sugar, spices and mushrooms cut into small pieces, pour in vinegar. Cook for about 20 minutes;
- Wash and sterilize containers with a volume of 1 liter;
- Place the mushrooms in containers, pour marinade over them and add 2 tbsp to each. l olive oil;
- Sterilize jars with mushrooms for 20 minutes and can be closed with tin lids;
- Cooled pieces should be sent to the cellar for storage.
In order for eating pigs to cause as little harm to the body as possible, you need to know how to properly prepare them for consumption.
Salted pork in oil
Ingredients:
- pork (boiled) – 1 kg;
- olive oil – 200 ml;
- salt – 100 g;
- garlic – 3 cloves;
- bay leaf – 5 pcs;
- pepper (allspice) – 15 pcs.
Cooking method:
- Cut the mushrooms into thick strips;
- Heat vegetable oil in a deep frying pan;
- Fry the mushrooms over low heat for an hour;
- Sterilize the jars, place the prepared mushrooms in them, pour hot water on top vegetable oil and close with plastic lids;
- It is recommended to store cooled preparations in the refrigerator.
How to cook pig mushrooms (video)
Edible mushrooms that pigs are confused with
A young fat pig can be confused with Polish mushroom or green flywheel, but they have a tubular layer. The eared pig sometimes resembles saffron milk caps or chanterelles.
As you can see, some types of pig mushrooms are quite tasty, but low-quality mushrooms. Therefore, you should be very careful when collecting and preparing them. Also, you should not get carried away with their use, as this can lead not only to poisoning, but also to the development of stroke, varicose veins and other serious ailments. And, of course, before you start collecting them, you should study which species are poisonous and which are conditionally edible.
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“Currently, the mushroom is considered poisonous, although the symptoms of poisoning do not always appear and/or not immediately.Among those who eat pigs there are deaths.
The fact is that pork contains toxins (lectins), possibly muscarine, which are not destroyed when boiled, despite the fact that
that some mushroom pickers boil pork more than once.
Frequent consumption of pigs as food changes the composition of a person's blood and poses a threat to health and life.
The formation of specific agglutinin antibodies occurs, which destroy fungal antibodies, and with frequent use they begin to destroy red blood cells. In addition, people's sensitivity to mushroom toxins varies greatly - children are especially sensitive.
The pig is also considered to be an accumulator of radioactive isotopes of cesium and copper.
The USSR Ministry of Health, asserting in June 1981 “ Sanitary rules for the procurement, processing and sale of mushrooms”, excluded thin and also thick pork from the list of permitted mushrooms. In 1984, at the direction of the deputy chief sanitary doctor USSR thin pig is finally included in the list poisonous mushrooms.
In 1993, by decree of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation, the thin pig was included in the list of poisonous and inedible mushrooms. The Ministry of Health of Ukraine also banned the collection and consumption of pigs."
“For centuries, this mushroom was considered edible and was consumed in large quantities in many European countries, but it was always especially loved in Russia. And only in lately scientists have concluded that it is dangerous poisonous mushroom.
The fact is that poisoning sometimes takes its toll several years after consumption; it is a time bomb. This must be why the danger could not be recognized for so long, that when a person died, not a single doctor - and indeed no one at all - could even think of comparing this with the fact that the person ate pork 5 years ago.
Pig venom causes the formation of specific antibodies (agglutinins) in the blood that react to fungal antibodies. In people who consume pork, agglutinins accumulate in the body in such quantities that they begin to destroy not only fungal antibodies, but also red blood cells. It is difficult to predict which intake of these insidious mushrooms may prove fatal. Poisoning can occur after an indefinite period of time, ranging from several hours to several years, depending on the amount of accumulated antibodies and individual characteristics person.
Signs of poisoning: dizziness, colic, diarrhea, blood in the urine, impaired liver and kidney function.
Treatment boils down to maintaining kidney function.
The pig is considered a battery of radioactive cesium (cesium-137). Also, some scientists note that it intensively accumulates copper. The content of heavy metals and radioisotopes in mushrooms can be tens and hundreds of times higher than the content of these same elements in the soil.
But the most surprising thing is that it is completely useless for a Russian person to talk about this. In all countries, the sale of these mushrooms is strictly prohibited - but in Russia, pigs still continue to be sold in markets. It’s worth telling someone what I wrote here, and in response you hear the same: “grandfathers ate, fathers ate, we eat - and we will eat.”
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“The mushroom is poisonous. I lay around with a fever for three days, it came to the point of drips! I almost threw my skates away, I always ate it before... after this hell I will never eat it myself and will not allow my loved ones! Listen people!! For some reason, everyone doesn’t believe it until they die themselves, or someone nearby..."
Pig mushrooms are common gray-yellow mushrooms. Fierce debates still arise around the question of the possibility of eating them.
Some experts are strongly against their use, others describe incredible beneficial properties mushrooms, believing that it exceeds all harmful qualities.
Many housewives have successfully made preparations, claiming that they are tasty and healthy. And no one seemed to have died.
That was until scientists received frightening research results on these mushrooms.
Indeed, people did not die immediately after consuming them. It acts like a time bomb.
Pork is divided into two types: thick and thin.
Fat pigweed grows on stumps all summer, most often forming on coniferous trees. This is a fairly large mushroom, its cap reaches 20 cm in diameter.
The leg is covered with small villi, yellowish in color. The hat itself has a dirty red tint.
Fat pig:
Important! They were eaten during times of war and famine, when there was little choice. They were salted and pickled. Today it has been proven that the fat pig is poisonous.
The thin pig has always been considered a bad mushroom; the mushroom was popularly called “ pig's ear».
It grows on stumps, near birches and conifers. Happens frequently. It was also pickled before, but only in lean, lean years.
The thin pig is a low specimen, the cap is no more than 10 cm in diameter. Color - yellow-brown, spotted. The pulp is yellow.
Thin pig:
Important! All types of pigweed today are classified as poisonous.
For a long time it was not possible to determine exactly how the poison worked, since people did not die immediately, but after a long time.
The black pig was initially considered poisonous, and the thin and thick ones were added to the “black” list relatively recently.
How long to cook pork
Since today we know for sure that it is impossible to eat pork, we will describe the cooking method that was used by our ancestors.
Preparatory activities before preparations:
- Wash the mushrooms.
- Leave for 3 hours in cool water.
- Cook for half an hour.
- Drain the broth.
How to salt and pickle mushrooms: pickling recipes for the winter
Previously, a wooden barrel was always used to pickle mushrooms. This vessel is an ideal container.
If you can get it, you will get the most delicious mushrooms in the world. Moreover, a wooden barrel is ideal for all varieties.
But let’s be realistic: wooden barrels are not the most popular attribute today; not every housewife has one.
We replace the barrel with any ceramic vessel deep enough to accommodate all the products.
Important! Pig - inedible species. The official conclusion of experts allowed it to be included in the list of poisonous ones.
The cooking method described below was used by our ancestors in those days poisonous properties pigs were not identified.
Salted mushrooms recipe
- Preparation time - 40 days.
- Time preparatory work and the process of salting together with cooking is 4 hours.
Nutritional value per 100 grams:
Ingredients:
- Mushrooms.
- Salt.
- Garlic.
- Dill.
- Allspice.
Recipe:
- Wash and soak the mushrooms in water for 3 hours.
- Cook for 30 minutes, drain the boiled water.
- Let cool.
- Place in a ceramic container in rows.
- Sprinkle each row with salt, chop finely chopped pepper, and add allspice as desired. Sprinkle with dill.
- Leave at a temperature of about 5 degrees for 40 days.
- We add periodically boiled water. We do this as they evaporate and absorb so that they do not turn out to be overdried.
Why was pig meat banned in the USSR?
Pig for a long time was considered an edible product. Citizens of the USSR collected different types for yourself.
There were collection points for mushrooms for production. People brought there what they had collected themselves. But since 1981, pork has been removed from the list of acceptable food products.
The citizens shrugged their shoulders and continued collecting the familiar pig, but for personal use.
Then the government decided to include it in the list of poisonous mushrooms prohibited for consumption.
This order had an impact on conscious citizens - mass procurement of red mushrooms stopped.
Scary facts about the pig - reasons for being included in the list of poisonous:
- During the Second World War, scientist Julius Schaeffer tried to prove that the pig contained a deadly poison.
He died two weeks after eating mushrooms from kidney failure. The fact alerted experts, but the official ban came only in 1981.
- Today it is known for certain that deadly poisons, which thin and thick pigs contain, destroy blood cells, this leads to the gradual destruction of the liver and kidneys.
- As a result of eating pork, a person develops anemia and jaundice.
- Since the diseases caused by this species develop slowly, no one has associated their occurrence with eating mushrooms.
Many Soviet citizens continued to eat them even after the ban was issued and they were listed as poisonous.
Interesting facts about pigs:
- The poisonous substance is muscarine. It is also part of the most poisonous mushroom in the world - fly agaric. Even half a fly agaric can kill an adult.
- The pig kills slowly: its poisons do not disintegrate even after very long cooking. Muscarine is found in small quantities, but it is not removed from the body, accumulating, poisoning the organs and blood.
- The organs responsible for cleansing are the first to suffer: the kidneys and liver.
- A common consequence of eating is anaphylactic shock.
- Pigs contain substances similar to radiation. According to unconfirmed data, when they enter the body, they reduce tumors.
- In addition to poisons, mushrooms contain substances that have a beneficial effect on the body: improve heart function and enhance immunity.
- An interesting fact about mushrooms: they are neither plants nor animals. But according to their genetic makeup, they are closer to humans.
The benefits and harms of pigs are not comparable. Nutrients can be obtained from edible mushrooms. You can cook pigs and marinate them.
Just don't do this - human life priceless. Take care of yourself, eat only edible species mushrooms
Useful video
Are pig mushrooms edible or poisonous? In total, 8 varieties of this mushroom are known, and almost all of them are poisonous or conditionally poisonous. In our country there are two types - thin and thick (black).
Svinushki belong to the pig family. A few decades ago it was included in the section of conditionally edible mushrooms, but recently these mushrooms are considered poisonous. This mushroom has a lot folk names: barn, dunka, pig farm, pigs, etc.
These mushrooms are of medium size, usually their caps are 13–16 cm in diameter, but in some cases up to 19–20 cm. The cap itself is fleshy, of medium thickness, its center is slightly convex, and its edges are flat, turned up. In adult mushrooms, the cap is funnel-shaped with wavy edges. The cap itself is usually dry, but if the weather is rainy, it becomes sticky to the touch and shiny, and its color ranges from brown with an olive tint to brown with an ocher tint. When pressed or broken, the flesh darkens.
This mushroom belongs to the lamellar type. The plates themselves are lighter than the cap. The leg is short - no more than 5 - 6 cm in height, with a radius of 1 - 1.5 cm. Its shape is cylindrical, tapering towards the base. In young mushrooms, the flesh of the cap is knocked down, in old ones it is looser.
Cowweed is classified as category 4 mushrooms, they contain a large number toxic substances, which cause poisoning, sometimes even leading to death. These substances promote reactions that destroy blood cells. And even when boiling these toxic substances are not destroyed. Radiation accumulates in these mushrooms. There is no antidote for this fungus, so these mushrooms are prohibited from being eaten.
Svinushki belong to the pig family
Description of the taste qualities of pigs
Speaking about the taste of these mushrooms, their slightly bitter taste is noted, which is explained by the presence of toxic substances in their composition, as well as the ability of pigs to accumulate some radioactive substances. And although these mushrooms have been used as food for many decades after repeated boiling and frying, you still should not expose your body to the risk of poisoning. According to reviews from many mushroom pickers, even after cleaning and heat treatment, poisoning with mushrooms is inevitable.
Where and when are pig mushrooms collected?
Pigs are found in all regions with temperate climate. They are found in deciduous, coniferous forests. They grow on the edges and clearings, along the edges of marshy areas. They can also grow on the roots of trees that are uprooted. Mushrooms begin to grow in July, and the last mushrooms can be found in the first ten days of October. Reproduction of pigs occurs with the help of spores.
Gallery: pig mushrooms (25 photos)
Features of the fat pig (video)
Types of pigs
This family includes 35 varieties of pigs. The most common ones are described below.
Thin pig
This variety of pigs grows on the European continent, as well as in certain regions of our country with a temperate climate. They are found along the edges of ravines, on the banks of swamps, among fallen trees, in young deciduous forests among birches and oaks.
Young pigs have brown caps with an olive tint, and as they age, they acquire a more rusty hue. Their radius is from 6 to 10 cm. The pulp is very dense, light yellow; in older specimens the pulp becomes looser, with brown tint. Leg – cylindrical, Not large size, about 5 – 6 cm high. Towards the base the leg decreases in diameter. Rare plates have a cellular structure, as they have many bridges. Pig spores are elliptical in shape. These mushrooms grow in forests from early June to early October.
Thin pig
Alder pig
This mushroom is classified as poisonous, growing in deciduous and mixed groves in the European part of our country, and in most other European countries. This pig grows on the roots of alder and aspen.
The caps are in the shape of a shallow funnel, the edges are drooping, slightly wavy. Their radius can reach 4 – 4.5 cm. The color is brown with a yellowish or reddish tint. The skin of the cap is dry, covered with scales. The consistency of the pulp is medium density, its color is light yellow, there is practically no mushroom smell, and as the pulp ages, it becomes looser. The plates are frequent, descending onto the stem, and can form cells. The stem of this variety is small, no more than 4–5 cm, about 1 cm in diameter. They appear in the third ten days of June, and the last mushrooms are found in the forest in the second ten days of September.
Alder pig
Fat pig
Belongs to a rare species, grows in different regions European continent with a moderately humid climate. Most often found in pine or spruce forests on uprooted roots or stumps. Also grows in fallen needles.
The cap is large, the edges are concave inward, the radius of the cap can reach 10–12 cm. As they age, the shape of the cap can change, stretching to one side; very often old mushrooms look like a large elongated tongue. The hat is brown or brown with an olive tint, velvety, and with age it dries out and cracks. The pulp is watery, has no aroma, light yellow. Reverse side– yellowish, changes color to brown when pressed. The leg is small, brown or brown in color, covered with fine hair, quite fleshy.
Fat pig
Pig eared
The cap is hard, up to 10–12 cm in diameter, the leg is small, sometimes it is practically non-existent. The hat looks like a small fan, sometimes it can be shaped like a shell. The edges of the cap are uneven, jagged or wavy. Young specimens have a velvety cap, older ones have a smooth surface.
The color of these dunes changes with age from brown with a yellowish tint to ocher. The pulp is rubbery, creamy with a yellowish tint; when pressed or broken, the color of the pulp does not change. The smell of these mushrooms is distinctly coniferous.. This is explained by the fact that eared pigs grow in the coniferous forests of our country and are also found in Kazakhstan.
They mainly grow on dead pines or fir trees. Can grow in groups or singly. Sometimes it grows on wooden walls of houses, which causes them to actively rot. This mushroom is slightly poisonous, so it is not eaten.
Pig eared
Pigweed Paxillus ammoniavirescens
This variety of pig mushrooms is a poisonous mushroom that grows in a number of European countries with warm or temperate climates, as well as in the north African continent. Found in parks and squares at the base deciduous trees, pines or spruces. But can be found on the edges of forests and along the banks of small rivers.
These pigs can reach 8–10 cm in height. The cap is quite dense, thick, light brown in color, the edges of the cap are concave inward, its radius is up to 5–6 cm. It grows actively in September–October. The spores are quite large and brown in color.
The truth about pigs (video)
How edible is the pig mushroom?
Almost all varieties of pigs are poisonous, although until the 80s of the last century it was classified as conditionally edible mushrooms, and mass poisonings of pigs were attributed to the fact that they were collected in environmentally unfavorable areas. However, research by scientists has made it possible to transfer these mushrooms to the category of inedible and unsuitable for consumption in any form.
The benefits and harms of pigs
Almost all varieties of pigs contain toxic substances that are not destroyed by repeated boiling, as well as other types of heat treatment. These substances have the ability to accumulate in the human body, even if he rarely eats these mushrooms
For years, people have been collecting pigs and love them for their unique taste and ease of preparation. Experienced mushroom pickers They categorically insist that these mushrooms are completely safe; before cooking, it is enough to boil and strain them. In contrast to this statement, there is an opinion about the danger and toxicity of these forest gifts. I wonder what the experts think about this? Let's try to figure out whether pigs are edible mushrooms or not?
Svinushkov family - photo and description
Popular names for pork are different: solokha, dunka, pig's ear, solopena, black milk mushroom. And in scientific literature mushroom is designated as Paxillus involutus- the pig is thin - and belongs to the family of pigs, which was first described more than a hundred years ago. For a long time, the family was considered intermediate between boletaceous and agaric mushrooms. And over time, mycologists attributed it to the order Boletaceae, which was confirmed by molecular phylogenetic analysis. But during this period, changes occurred in the pigs. Of the few genera belonging to the family, 8 Paxillus species were separated into a separate genus Tapinella. There's also a pig there.
Did you know? Pigs get their name from the dark, dirt-like spots that appear on them when touched.
The description of the pig is similar to the milk mushroom. The fleshy cap with curled edges in the center is concave, grows to 14–17 cm. In young specimens it is brown with an olive tint, in older specimens it is gray-brown. Feels dry and fluffy or smooth. In rainy, foggy weather it is sticky and unpleasant. If you press hard or cut off the edge, it will darken.
The inside of the mushroom is dense and cream-colored. The color can be different, yellow-brown spectrum. Doesn't smell. In summer, the basket often contains many wormy forest trophies.
The leg is small, within 10 cm, smooth, its color is often identical to the cap, but may differ in brownish yellowness. Feature pigs - brownish false plates under the cap. They look like folds and are easily separated from the surface.
More than 35 years ago, the pig mushroom was recognized as conditionally edible, according to taste qualities he was classified in the fourth category. And in modern reference books there is often information about its unsuitability for food and “mortal danger”.
Where and when do pigs grow?
They can be found from the end of spring to the beginning of frost almost everywhere: they grow in colonies, rarely alone, in forests, swamps, under trees and bushes, on uprooted stumps and even in abandoned anthills and mosses. The mushroom loves moisture and shade. From one clearing you can collect a small basket full. Found even under coniferous trees, but more often under oak and birch. Sometimes they even grow on trunks.
Pig mushroom - poisonous or edible mushroom?
Old-school mushroom pickers and representatives of the scientific field continue to discuss this topic today. The former refer to the experience and knowledge of their ancestors, who ate only dunks, the latter – to the results of their research. Currently in dispute last word the doctors said. The mushroom is dangerous. It turns out that its toxins can kill immediately, or after some time, since when pigs are regularly eaten, they accumulate in the body.
Arguments about edibility
Despite the fact that since 1984, thin and thick pork has been prohibited for collection, sale and preparation, it is collected. They motivate this with a banal argument: they say, grandfathers and great-grandfathers ate, and nothing happened. Stubborn gourmets believe that even a poisonous mushroom can be cooked; heat treatment will destroy all toxins. To be on the safe side, you can boil the collected trophies with the onion 3-4 times. Other lovers of forest delicacies explain deaths after eating solopena as a result of confusion in mushrooms. Like, something poisonous could have accidentally gotten into the basket.
Scientists have also analyzed pig mushrooms in terms of their benefits and harms. They discovered a brown pigment in the body of Dunka - atrotomentin, which has antibiotic properties, and polyporic acid, which can destroy malignant tumors. According to doctors, this is not enough to allow the use of the mushroom. It is used only for the preparation of medicines.