Pigs are mushrooms that cause a lot of controversy. They used to be eaten and considered safe, but today mycologists are calling for mushroom pickers to stop picking them. This mushroom is dangerous and toxic, capable of accumulating harmful chemical compounds and heavy metals that threaten health, so it should be avoided.
General characteristics of the fungus
These are agaric mushrooms belonging to the pig family. There are several types of these mushrooms, each of which has its own characteristics. The pigs got their name because of the dark, dirt-like spots that appear on their surface when touched.
Outwardly, the pig is a small mushroom with a thick cap, the size of which can vary from 10 to 20 cm. During the early development, the pig is convex, but as it grows, it becomes even, and then funnel-shaped.
In grown mushrooms, the edges of the cap are wavy, everted. The leg of the pig is small: its size reaches 10 cm. The flesh is dense, creamy, and has no smell.
The color of young pigs is olive, old ones are gray-brown. To the touch, the mushrooms are dry and smooth. When the weather is wet, the surface of the pigs is covered with a sticky film.
Usually such mushrooms grow in whole groups, single specimens are rare. In summer, these mushrooms are often affected by worms, especially poisonous pig species.
Currently, 10 species of pigs are known. Not all of them are poisonous, but all pigs contain substances harmful to the body in certain quantities.
Kinds
There are such types of pigs:
- Thick (or felt). The mushroom of this species has a velvety hat with a brown, reddish-brown or pistachio color. The diameter of the cap varies from 15 to 20 cm. The leg of such a mushroom is short, curved, its color is brown. The mushroom has a thick and tough flesh. On the cut it darkens. The smell of a fat pig is absent, the taste of this mushroom is bitter. This species belongs to the group of conditionally edible mushrooms. Scientists point to the antitumor properties of this fungus, as well as to such a feature of the pig as its action as a natural antibiotic. A fat pig is tasteless, so it makes no sense to purposefully collect it for eating.
- Slim pig. The cap of this variety of mushroom varies from 5 to 15 cm in diameter. It is fleshy and convex, may have a light olive or greenish-beige color. The hat is depressed in the center. The leg of a thin pig is cylindrical, its thickness is 1-2 cm. The flesh is thick, pleasant in smell, sour in taste. The thin pig is classified as a poisonous species of mushrooms. This variety is often affected by worms.
- Alder. The fungus grows on the bark of aspen and alder. The cap has a shallow funnel, its edges are lowered down, slightly wavy. The color is brown, with a yellow or reddish tint. The specific smell of the fungus does not come from the alder pig. This species is poisonous.
- ear-shaped. Such a pig has a hard hat with a diameter of up to 12 cm. Its shape resembles a shell or a fan. The edges of the cap are uneven - wavy or serrated. A characteristic feature of the ear-shaped pig is a pleasant coniferous aroma emanating from it. This type of mushroom belongs to the group of conditionally edible.
fat pig
Slim pig
Alder pig
ear pig
Although some types of pigs belong to the group of conditionally edible, they are still not recommended to be collected for human consumption due to the poisonous substances they contain. In addition, any species of this fungus has the ability to accumulate radiation.
In Russia, two types of pigs are most common: thin and thick.
Places of growth of pigs
You can meet these mushrooms everywhere, but the most common places for their growth are deciduous and coniferous forests, as well as forest edges, the outskirts of swamps. Very often, mushrooms can be found near areas where shrubs, birches and oaks grow.
Also, the pig can be seen on the roots of uprooted trees, and some of its species on the bark. Sometimes this mushroom is found on abandoned anthills.
This fungus prefers moisture, spreads well in moist soil conditions. The pig grows in whole groups in summer and autumn, from July to October. In autumn, they are especially numerous. The pig brings frequent and plentiful harvests.
Why is pig considered a poisonous mushroom?
Not so long ago, the pig was not considered a dangerous mushroom and was collected and cooked with pleasure. Today, this issue is approached with caution and some species are classified as inedible and unhealthy, and some as poisonous.
The fact is that pigs contain a toxic dangerous substance - muscarine, which does not decompose with any method of heat treatment, and is also not excreted from the body.
Scientists have also proven that these mushrooms contain antigens that stimulate the production of antigens in the blood. The latter attack blood cells, including red blood cells. When antigens accumulate, severe diseases develop. One such serious pathology is hemolytic anemia.
Pig can damage the glomeruli and cause kidney failure.
With severe poisoning by these mushrooms, there is a possibility of death.
Pigs are capable of accumulating harmful chemical compounds and heavy metals, including copper and radioactive cesium. The concentration of these elements in the body of the fungus is quite high and can be many times higher than their concentration in the soil on which it grows. This ability to accumulate harmful substances is explained by the structure of the pig: it is spongy, therefore it keeps dangerous elements inside.
Taking into account all the dangers that the pig bears, this mushroom was excluded from the list of edible mushrooms in 1981. It was also included in the list of toxic products of the fourth category of danger.
Signs of poisoning can be detected both a few hours after eating mushrooms, if a large portion of pigs was eaten immediately, and several years later with their systematic consumption. That is why you should not listen to those who claim that pigs are quite edible and the main thing is to cook them correctly. The consequences in this case can be unpredictable.
It should be noted that the following are especially vulnerable to pigs:
- children under the age of 12;
- persons suffering from diseases of the pancreas;
- persons suffering from diseases of the gastrointestinal tract.
Before the next trip to the forest, it is worth reviewing the images of the pig so as not to put it in a basket.
Symptoms of pig poisoning and first aid
The severity of symptoms of intoxication with substances contained in these mushrooms depends on the characteristics of the human immune system. If a person has hypersensitivity to the elements that make up pigs, then characteristic symptoms occur 1-3 hours after their use.
If the poisoning is mild degree, you can expect a favorable outcome.
For mild poisoning, the following symptoms are characteristic:
- abdominal pain that is not permanent and localized;
- diarrhea;
- nausea, vomiting;
- lower back pain;
- coldness in hands and feet.
Poisoning is accompanied by severe dehydration of the body.
With such a degree of poisoning, in the case of timely measures taken, the symptoms of poisoning weaken after 2-3 days.
Average degree of poisoning pigs is expressed, in addition to the above symptoms, in the development of liver and kidney failure.
At severe intoxication also develops cardiovascular insufficiency, the possibility of organic damage to the brain by poisons is not excluded.
More serious degrees of poisoning are expressed in the appearance of symptoms such as palpitations, respiratory failure, severe sweating, excessive salivation, pallor of the skin, hallucinations and delirium.
At the first manifestations of intoxication with pigs, an ambulance should be called as soon as possible. Before the arrival of specialists, for the speedy removal of toxins from the body, the victim should be allowed to drink as much warm water as possible with salt or potassium permanganate dissolved in it. After that, you need to induce vomiting several times.
Since poisoning is a toxic-allergic reaction, after washing the stomach, the poisoned person should be given an antihistamine (Suprastin, Tavegil) to drink.
The poisoned must be hospitalized, regardless of the severity of the poisoning.
In a medical institution, the patient is washed out the stomach and intestines. If the symptoms of intoxication progress, the intestinal tract is washed with saline.
The name of the genus pig mushroom in Latin is “paxillus”, which translates as “small bag, bag”. Apparently, it indicates the appearance of this fungus. But in Russian, the pig is called so, because its fleshy young hat is similar in shape to a pig's snout. In addition, in various regions, the fungus received its own special "local" names: pig, pig's ear, straw, dunka, cowshed, havroshka, fetyukha, filly, pig, pig, solopen, straw. Their exact origin has not been established.
The thin pig is a poisonous, inedible mushroom. Until 1981, it was considered as a conditionally edible mushroom, but 25 years ago, all representatives of this species were officially classified as inedible and poisonous mushrooms.
The scientific classification of the thin pig: the class Agaricomycetes, the order Boletaceae, the family Svinushkovye.
What does it look like
In size, the thin pig belongs to small mushrooms. Its "height" does not exceed 10 cm, the maximum diameter of the cap is 20 cm.
Hat
For a thin pig, hat colors such as olive, yellowish-brown, reddish-brown, gray-brown are characteristic. The intensity of the color changes as the fungus grows, the cap gradually becomes darker. The cap is greyish-white underneath, with a slight yellow or reddish-brown tinge.
The cap diameter ranges from 5 to 20 cm. The average diameter is 12-15 cm.
The cap is lamellar, rounded or slightly elongated. In young mushrooms, it is convex, in mature ones it is flat or concave. The edge is wavy, turned down.
The structure of the mushroom cap is thick, fleshy, with a dry, rough surface, which becomes sticky to the touch after rain.
pulp
The pulp is of a dense consistency, painted in pale yellow color. In a young mushroom - soft, in a mature one - loose. On a break or cut, it becomes dark. In dry times it becomes wormy. Smell and taste are not expressed.
Leg
The leg is small. In length from 3 to 10 cm, from 0.6 to 3 cm in diameter. It is colored greenish-yellow or yellow, similar to the color of the cap or slightly lighter. Solid, cylindrical, with a matte, smooth surface.
Where does it grow
The thin pig is common in Russia, in all regions except the Far North, and is also found in Eastern, Southern and Central Europe, in countries with a temperate climate.
The fungus grows in forests of all types: deciduous, mixed and coniferous. And also in fields, pastures, in anthropogenic landscapes (cities, parks, squares, gardens, gardens, landfills). Usually prefers shady, damp places, for example, forest edges and clearings, the outskirts of swamps. Pigs need rich, fertile soil to grow.
The thin pig is rarely found in the Far North.
When thin pigs appear
The fungus reproduces by spores. The mycelium of the thin pig begins to grow from mid-June to November.
Three months are considered the season of mass fruiting: July, August, September.
For the growth of this fungus, a sufficient level of moisture is important, as well as the condition of the soil, which must be rich in nitrogen and well manured.
Edibility
The thin pig is a poisonous, inedible mushroom. The composition of its pulp includes substances called lectins, the toxic properties of which are not eliminated even by repeated heat treatment. In addition, the mushroom is capable of synthesizing such a dangerous poison as muscarine, which equates it in terms of toxicity with the red fly agaric.
Pigs contain specific antigens that bind to cell membranes in the human body. As a result, the immune system begins to perceive its cells as hostile and tries to destroy them. This process leads to damage to red blood cells, the development of hemolytic anemia, and impaired kidney function. Since the production of antibodies by the immune system is slow, the damage to the body may not appear acutely and quickly, but may occur over time.
In addition, the thin pig accumulates heavy metals, radioactive isotopes, which can become an additional cause of human poisoning. Causes allergic reactions in some people.
Kinds
There are 35 species of mushrooms belonging to the genus Svinushka, the most common of which are described below.
Alder pig (lat. Paxillus filamentosus)
A poisonous mushroom that grows in deciduous and mixed forests of Europe (Russia, Germany, France, Poland, Romania, Italy, Spain, Belarus). Grows under alders and aspens. The shape of the cap is funnel-shaped, the edge is wavy, lowered down. Painted in yellowish-brown or reddish-brown color with an ocher tint. From above, the cap is dry, scaly or fissured. The flesh is yellowish in color, dense in a young mushroom, in a mature one it is loose, the smell is not pronounced. The cap diameter is up to 8 cm. The leg is small, up to 5 cm in height, 1.5 cm in diameter. Plates of ocher-yellow color are noticeable on it, at the base they are connected into cellular plexuses. The stalk is wider at the cap and tapers downwards. The fruiting period begins at the end of June and ends in mid-September.
Pig thick (felt) (lat. Tapinella atrotomentosa)
A rare type of pig. Grows in Europe with a temperate climate. Distributed in coniferous forests, where it occurs on roots, stumps, in fallen needles. The hat is large, up to 20 cm in diameter, the edge is tucked inward. The shape changes as the mushroom matures, sometimes looking like a tongue. The color of the cap is brown or greenish-brown, velvety to the touch, in the old mushroom it dries and cracks. The fungus is lamellar with light yellow plates, which turn dark brown when pressed. The pulp is watery, yellowish, has no specific smell. The leg is small, olive-brown or brown, fleecy, fleshy, dense, often located on the edge of the cap.
Tapinella panusoid or ear-shaped pig (Latin Tapinella panuoides)
A poisonous mushroom - ear-shaped pig - grows in coniferous forests (Russia, Kazakhstan), in groups or singly. You can often find this fungus in fallen needles or on dead wood. Growing on the walls of wooden houses, the fungus causes them to rot. The hat is hard, up to 12 cm in diameter, on a small stem, which grows and practically merges with the hat so that it is invisible. The shape of the cap is fan-shaped, or resembling a shell. The edges are uneven, serrated or wavy. From above, the hat of a young mushroom is velvety, while that of a mature one is perfectly smooth. The color is yellowish-brown or ocher. The pulp is dense, rubbery, yellowish-cream or light brown, does not change color when pressed, it is characterized by a pronounced resinous coniferous smell.
Ammonia pig (lat. Paxillus ammoniavirescens)
A poisonous mushroom that is common in countries such as Italy, Portugal, Germany, France, Spain, England, Sweden. Found in northern Africa. It grows in city parks, gardens, next to deciduous and coniferous trees, you can also meet it on the edge of the forest or along the banks of a small river. The mushroom is small (leg height up to 10 cm). The cap is fleshy, dense, beige-brown in color with a slight greenish tint. Its diameter does not exceed 12 cm. The fruiting period of the species occurs in autumn. It is distinguished by large brown spores, up to 6 microns in size.
Spore-bearing pig (lat. Paxillus obscurisporus)
A poisonous mushroom that is common in coniferous forests, in oak and linden groves, and in pastures of European countries. The hat is light brown or golden brown in color, its edge is wavy, raised upwards. Sizes vary from 4 to 13 cm. The mushroom is lamellar, with golden brown or reddish plates on the bottom of the cap. The pulp is white, sometimes brownish, the smell is soft, pleasant. The leg expands up to the hat from the ground, up to 8 cm long, painted gray or yellowish. The fruiting period begins in early summer and ends in late autumn.
Ruddy pig (lat. Paxillus rubicundulus)
The species is widespread on the European continent, it is especially common on wet lands along the banks of rivers, in light forests, where it grows under alders. The hat is characteristic funnel-shaped in diameter does not exceed 15 cm, the surface is smooth or velvety. The cap is colored brown, yellowish-brown, gray-brown, rusty-ocher with a reddish tinge. The fungus is lamellar, with thin, frequent plates, yellowish-red or yellow-brown, when pressed, they darken to dark brown. The flesh can be colored white or yellow-brown, becoming red-brown when cut. The height of the stem is up to 8 cm, the shape is cylindrical, the color is yellowish in young specimens, in mature specimens the stem is reddish-brown.
Spring pig (lat Paxillus vernalis)
It grows in the mountains of North America, in deciduous forests, under aspens and birches. This species is also common in countries such as Estonia, Denmark and the UK. The cap is convex, smooth or slightly rough, yellow-brown in color. The pulp is dense, fleshy, yellow, odorless, on the cut it becomes red-brown. Leg up to 9 cm high, from 2 to 2.5 cm in diameter. The color matches the hat. The fungus is lamellar, with yellowish or pale green plates that tend to grow together. Fruiting begins in late summer and lasts until mid-autumn.
How to distinguish
In some regions, black milk mushrooms (Lactarius necator) are called pigs. The latter belong to the russula family and are conditionally edible mushrooms, so it is important to be able to distinguish them from poisonous pigs.
The black breast resembles a thin pig in color and size. The lamellar hat is 7 to 20 cm in diameter, the stem is 3 to 8 cm high. The mushroom is colored dark olive, yellowish brown or dark brown.
You can distinguish a black breast by the fact that its brittle white flesh becomes gray when broken, and in a thin pig it turns brown or black. His hat is depressed in the center. In addition, the black mushroom grows in mixed forests, especially in birch forests, where the pig is less common.
Black milk mushrooms are salted or used fresh for cooking second courses. Salted milk mushrooms turn purple-burgundy. Before cooking, they are soaked and boiled to get rid of the characteristic bitterness.
Fine pig poisoning
In case of poisoning with a fine pig, symptoms do not develop immediately, most often in the case of its repeated use in food. The severity of poisoning depends on how many of them were eaten, as well as on the state of human health. The greatest risk group are children and people with weakened immune systems.
Poisoning with a thin pig is characterized by the following symptoms: pain in the abdomen, vomiting, diarrhea, yellowness of the skin, a sharp decrease in urination, an increase in the level of hemoglobin in the urine.
First aid for poisoning
At the first symptoms of poisoning with a thin pig, it is important to immediately call an ambulance. There is no specific antidote, so it is necessary to start treatment as early as possible to avoid death. The acute autoimmune allergic reaction that this fungus causes is reduced with the help of antihistamines. Plasmapheresis and hemodialysis are carried out in parallel.
- For a long time, pigs were classified as conditionally edible mushrooms. The first documented poisoning by them occurred with the German mycologist J. Schaeffer, who, after eating pigs, developed diarrhea, vomiting, and a fever. Two weeks later, the scientist died due to acute renal failure. It happened in 1944.
- In Russia, pigs have been banned from being sold since 1981.
- Chinese traditional medicine uses hogweed for convulsions and as a means for muscle relaxation.
Video
Pigs are edible or poisonous mushrooms? 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).
Pigs belong to the pig family. A few decades ago, it was listed as conditionally edible, but recently these mushrooms are considered poisonous. This fungus has many popular names: cowshed, dunka, pigger, 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 the edges are flat, turned inside out. In adult mushrooms, the cap is funnel-shaped with wavy edges. The hat itself is usually dry, but if the weather is rainy, it becomes sticky to the touch and shiny, and its color varies from brown with an olive tint to brown with an ocher tint. When pressed or broken, the flesh darkens.
This mushroom belongs to lamellar. The plates themselves are lighter than the cap. The leg is short - no more than 5 - 6 cm in height, within 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 older ones it is more loose.
Cowshed belongs to category 4 mushrooms, they contain a large amount of toxic substances that cause poisoning, sometimes even leading to death. These substances contribute to the development of reactions that destroy blood cells. And even when boiled, these toxic substances are not destroyed. Radiation accumulates in these mushrooms. There is no antidote for this fungus, so these mushrooms are forbidden to eat.
Pigs belong to the pig family
Description of the taste qualities of pigs
Speaking about the taste qualities 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 for many decades these mushrooms have been used as food after repeated boiling, frying, you still should not expose your body to the risk of poisoning. According to the reviews of many mushroom pickers, even after cleaning the heat treatment, Dunki poisoning is inevitable.
Where and when are pig mushrooms harvested
Pigs are found in all regions with a temperate climate. They are found in deciduous, coniferous forests. They grow on the edges and clearings, along the edge of swampy areas. They can also grow on tree roots that are uprooted. Mushrooms begin to grow in July, and the last pigs can be found in the first decade 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 of these are described below.
Pig thin
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.
In young pigs, hats are brown 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 old specimens the pulp becomes looser, with a brown tint. The leg is cylindrical in shape, small in size, about 5–6 cm high. Towards the base, the leg decreases in diameter. Plates - rare ones have a cellular structure, since they have many jumpers. Piggy spores are elliptical in shape. These mushrooms grow in forests from early June to early October.
Pig thin
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 form of a shallow funnel, the edges are lowered, 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 of medium density, its color is light yellow, the mushroom smell is practically absent, aging, the pulp becomes more friable. Plates - frequent, descending on the leg, 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 decade of June, and the last mushrooms are found in the forest in the second decade of September.
Alder pig
Pig fat
It belongs to a rare species, grows in different regions of the European continent with a temperate humid climate. Most often found in pine or spruce forests on twisted 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 the cap ages, the shape of the cap can change, stretching in one direction, very often old mushrooms look like a large elongated tongue. The hat is brown or brown with an olive tint, velvety, shrinks and cracks with age. The pulp is watery, has no aroma, light yellow. The reverse side is yellowish, when pressed it changes color to brown. The leg is small, brown or brown in color, covered with a small pile, quite fleshy.
Pig fat
Piggy ear
The hat is hard, in diameter - up to 10 - 12 cm, the leg is small, sometimes it is practically absent. The hat is similar to a small fan, sometimes it can be shell-shaped. The edges of the cap are uneven, serrated or wavy. Young specimens have a velvety cap, older ones have a smooth surface.
The color of these duneks changes with age from brown with a yellowish tinge to buffy. The flesh is rubbery, creamy with a yellowish tinge; when pressed or broken, the color of the pulp does not change. The smell of these mushrooms is pronounced coniferous.. This is explained by the fact that ear-shaped pigs grow in the coniferous forests of our country, and are also found in Kazakhstan.
Mostly grow on dead pines or Christmas trees. It can grow both in groups and singly. Sometimes it grows on the wooden walls of houses, which causes their active decay. This mushroom is slightly poisonous, so it is not eaten.
Piggy ear
Pigs Paxillus ammoniavirescens
This variety of pigs belongs to poisonous mushrooms that grow in a number of European countries with a warm or temperate climate, as well as in the north of the African continent. It is found in parks and squares at the base of deciduous trees, pines or spruces. But can be found on the edges of forests and along the banks of small rivers.
In height, these pigs can reach 8 - 10 cm. The hat is quite dense, thick, light brown in color, the edges of the hat are concave inward, its radius is up to 5 - 6 cm. It grows actively in September - October. Spores are rather large brown in color.
The truth about pigs (video)
How edible is 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 poisoning with pigs was attributed to the fact that they were collected in ecologically disadvantaged areas. However, research by scientists 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
The composition of almost all varieties of pigs includes toxic substances that are not destroyed by repeated boiling, as well as during other types of heat treatment. These substances have the ability to accumulate in the human body, even if he rarely eats these mushrooms.
Many people love these mushrooms for their peculiar taste and ease of cooking. Experienced mushroom pickers say that pig mushrooms are quite edible, they just need to be cooked correctly. To do this, they need to boil and strain.
However, experts talk about their toxicity and inedibility. Mushrooms got their name because of the dark spots that appear on them after being touched.
They were first described in the last century. In scientific works, the name thin pig, belonging to the pig family, is used. The people have several names - straw, pig's ear, black breast.
In the photo, pigs can be confused with milk mushrooms. They have large hats - up to 17 cm in diameter, which are concave inward. The hat is wrapped around the edges. In young mushrooms, it is brown in color, and in older ones it is grayish.
The pig has a small leg - no more than 10 cm, the same color as the hat. Inside the mushroom is dense, has a creamy shade and is odorless. In summer it is often attacked by worms, so you need to be careful when collecting.
Despite the fact that even in the last century it was recognized as conditionally edible, in current reference books it is indicated as poisonous and unfit for food.
Where to find pigs?
Mushrooms grow from the very end of spring until the onset of cold weather. They can be seen on tree stumps, swamps, bushes and even on abandoned anthills. They rarely occur alone and grow in large groups.
Pig loves damp and shady places. It is very often found under birch and oak, sometimes it can grow on trunks. Rarely spawns under coniferous trees.
Mushrooms bear fruit every year. Most often, mushroom pickers prefer to collect young pigs, inside they are much denser than old ones.
Why is the mushroom not edible?
After research, the medical community recognized pigs as poisonous.
Many gourmets, despite the prohibitions of doctors, continue to collect and cook pigs for food.
Their main argument is: "grandfathers ate and nothing happened to them." They argue that the mushroom just needs to be cooked properly.
According to experienced mushroom pickers, the pig needs to be thoroughly boiled with the onion, and not 1 time, but 3 or 4. At the same time, they explain the poisoning by the fact that other poisonous specimens were collected.
In more detailed descriptions of pig mushrooms, the presence of a pigment that has antibiotic properties and an acid that destroys tumors is noted.
Of course, this is not at all enough for them to be eaten, but the fungus is used in the manufacture of medicines.
Toxic properties of the fungus
In the course of the research, features of the solokha were established that do not allow them to be edible:
- The mushroom remains poisonous even after repeated heat treatment. The reason for this is the lectins and muscarines contained in it, which retain toxins even under high temperature effects.
- After consumption, autoimmune processes begin in the body, which lead to a deterioration in the functioning of the kidneys and liver, up to their failure, which is fatal.
- The structure of the fungus resembles a sponge. Due to this, the pig is able to keep inside itself radioactive isotopes, such as cesium and copper.
- Poisoning can manifest itself after a certain time. Toxins can accumulate in the body for a long time. Children are most susceptible to poisons.
Despite the scattered opinions, it is still better to trust the doctors who say that the fungus is toxic.
It is not worth risking the health and life of loved ones and of course yourself once again.
In the photo, pig mushrooms can be distinguished from others quite easily, but in practice it can be quite difficult.
Therefore, it is better to beware and just pass by.
When picking mushrooms, you need to follow some simple rules:
- Do not put old mushrooms in the basket;
- It is better to look for them further in the forest. There is no need to collect mushrooms growing near highways and roads, they accumulate harmful substances in themselves.
- Fresh mushrooms picked with your own hands must be boiled well to protect yourself from possible toxins.
- Mushrooms can not be stored for a long time, even in the refrigerator.
Photo of a pig
Svinushka - poisonous and inedible mushrooms that belong to the class Agaricomycetes, to the department of Basidiomycota, the Svinushka family and the genus Svinushka.
The scientific name comes from the word "pahillus", which means "a bag, a small package." Apparently, the Russian definition arose thanks to his fleshy young hats, resembling a pig snout in shape.
Description
Pigs are small mushrooms resembling a breast in appearance, they are often compared to matryoshka mushrooms. The fleshy and thick hat has an elongated rounded or simply rounded shape. Its size varies on average from 120 to 150 mm, but there are mushrooms with a hat diameter of 200 mm. The upper surface of the cap in young mushrooms is slightly convex, but it becomes concave as you grow up.
The color of the cap can be yellowish-brown, gray-brown, reddish-brown, olive. Its tone intensity changes with age, moving from light to darker. The undersurface is greyish-white with a slight reddish-brown or yellow tinge. Dense flesh is pale yellow, darkening when cut or broken. The dry and rough surface of the cap becomes sticky after prolonged rains. A small stem of the mushroom, not exceeding 9 cm in length, 2 cm in diameter. The color of the cap practically does not differ from the color of the legs. Pigs usually grow small groups.
Where pigs grow
Pigs are common in all countries with temperate climate. These mushrooms are easy to find in mixed, deciduous or coniferous forests. Most often they are found in clearings and forest edges and on the outskirts of swamps. Small groups of mushrooms often take a fancy to the roots of trees that are uprooted after a strong wind.
The pig has a long fruiting period and can be found from July to early October. Like all mushrooms, pig reproduces by spores.
Types of pigs and names
The genus of pigs is well studied, it includes 35 species of mushrooms. We will provide information about the most common varieties:
- The thin pig grows in the countries of Central, Eastern and Southern Europe, in Russia. The fungus is found near ravines, in fallen tree roots, on the outskirts of swamps, in young forests with birches and oaks. The brown hat becomes reddish-brown with a gray tint as it ages. Its diameter ranges from 13 to 20 cm. The flesh is dense and pale yellow in color, becoming loose and yellowish brown with time. Short and cylindrical stem, no higher than 6 cm. Often decreases in diameter from the cap to the ground. Its surface is smooth and painted almost the same color as the hat, but lighter. Rare wide plates on the surface of the cap often have an impure structure with numerous bridges that connect them. Spores are ellipsoid thin with a smooth surface. The thin pig bears fruit from the beginning of June to the first half of October.
- Alder pig is a poisonous mushroom growing in mixed and deciduous forests of the European territory of Russia, France, Romania, Spain, Germany, Belarus and other European countries. Forms symbiosis with aspen and alder. The cap is funnel-shaped and with lowered wavy edges, reaches a diameter of 9 cm. The color of the cap is reddish-brown or yellowish-brown. The surface is dry, with pronounced scaly cracks. The pulp is dense, without a pronounced smell, yellowish, becomes loose over time. Yellowish plates are often scattered along the stem, often forming cellular weaves at the base. The leg is low, rarely exceeds 5 cm in length with a diameter of 1.5 cm. It has a narrowing from the cap to the ground. The alder pig bears fruit from late June to early September.
- The fat pig (felt) is a rare species that is found in European countries with a temperate climate. It mainly grows in coniferous forests, on old stumps, selective roots and fallen leaves. Fatty mushrooms have a large cap, the edges are tucked inward. As it grows, the shape of the fungus takes on a disproportionate shape that resembles protruding tongue. The surface of the hat is colored brown or brown-olive, velvety, dry and cracking over time. The pulp is watery, odorless, yellowish in color. The plates are yellow, change color when pressed to dark brown. The brown or olive-brown short stem has a dense texture and is very often displaced towards the edge of the cap.
- Pig's ear or pig's ear mushroom. The body of the fungus consists of a hard cap, a small stem, which is invisible or completely absent, merging and growing with the cap. Fan-shaped or shell-shaped hat. The edge of the hat is uneven, with waves or frequent teeth. The surface is velvety, absolutely smooth in old mushrooms. Hat yellowish brown. The eared pig has dense pulp cream or light brown, does not change color when pressed, has a pronounced coniferous aroma. It is widely distributed in the coniferous forests of Kazakhstan and Russia, grows singly or in groups in needles or on dead coniferous wood. Sometimes it chooses the walls of wooden buildings as its habitat, causing them to rot. This species is slightly poisonous, but not eaten due to fruit toxin, which provokes a violation of hematopoiesis.
- Pigs Paxillus ammoniavirescens - grow in Portugal, Italy, Germany, Spain, Sweden, France and in some parts of North Africa. The fungus is common in gardens and city parks at the foot of coniferous and deciduous trees, it is also found on the edges of forests and along the banks of small rivers. The mushroom is low, with a fleshy dense hat, which is painted in a beige-brown tone with an olive tint. Appears massively in autumn. The species has rather large spores, brown in color.
- Paxillus obscurisporus pigs are found from spring to late autumn in coniferous forests, on the edges of linden and oak groves, on open pastures. The hat is painted in light brown color, has raised, slightly wavy edges. Its diameter ranges from 5 to 14 cm. The flesh is white with a brown tint and a pleasant mild smell. The leg expands from the ground to the cap, yellowish or gray in color. The plates are golden brown or reddish, located on the underside of the cap. It bears fruit from summer to late autumn.
- The Paxillus rubicundulus pig has a funnel-shaped hat with a velvety or smooth surface. Its color can be yellowish-brown, gray-brown with a reddish tinge. The color of the flesh varies from yellow-brown to white, changing to brown-red when pressed. The cylindrical stem is yellow in color and turns reddish brown with age. Frequent yellow-brown or yellow-red plates turn brown at the point of contact. The species is widespread throughout Europe. Prefers moist land along the banks of rivers, light forests, forming symbioses with alder.
- The pig mushroom Paxillus vernalis grows in the forests of North America and forms symbiotic relationships with birch and aspen. Also found in Denmark, Great Britain and Estonia. The mushroom bears fruit from summer to mid-autumn. Fleshy cap, convex, with a rough or smooth surface, painted in different shades of yellow-brown. Firm flesh does not pronounced odor, acquires a reddish-brown color on the cut. The height of the stem does not reach more than 9 cm with a diameter of 2 cm. The color of the cap matches the color of the stem. Pale plates are often fused together.
Svinushka - edible or poisonous mushroom
Until 1981, these mushrooms were considered conditionally edible. Since 1993, they are officially considered poisonous and inedible mushrooms.
For the first time, they started talking about poison in a pig in October 1944, when the German Julius Schaeffer ate mushrooms. After that, he felt unwell, had diarrhea, vomiting and high fever. He died of kidney failure 17 days later.
What is important to know about pigs:
- They contain special toxins that do not lose their properties even after heat treatment. The thin pig synthesizes a dangerous poison called muscarine, which is equivalent to the poison of the red fly agaric.
- The researchers found that the dangerous fungus contains a special antigen that binds to the structure of the cell membrane. The human body recognizes these cells as hostile and attacks them. As a result, red blood cells are damaged in the body, which leads to anemia and the development of nephropathy, kidney failure. Over time, antibodies are produced, which is why the process of damage is not immediately noticeable.
- A lot mushrooms accumulate heavy metals, radioactive isotopes of cesium and copper, which cause severe poisoning of the body.
- Also, the use of pigs threatens with various allergic reactions.
Symptoms of poisoning
Symptoms of poisoning do not always appear and not immediately after consumption. The sensitivity of people to toxins is different, children are the most sensitive category.
Signs of poisoning include the following symptoms:
- vomit;
- diarrhea;
- stomach ache;
- decrease in the volume of urine output per day;
- yellowness of the skin;
- increased hemoglobin levels;
- in severe cases, oligoanuria.
First aid for poisoning
It is necessary to call an ambulance at the first signs of poisoning. Delay in providing assistance can be fatal, because a potent antidote does not yet exist. The severity of allergic reactions can be reduced with the help of antihistamine drugs, but without hemodialysis and plasmapheresis, recovery cannot be achieved.
