We've all heard that doubles exist. edible mushrooms, the use of which can be dangerous to our life and health. But what to do if you are going to the forest for the first time and don’t know how to distinguish edible from poisonous? That is why today we will tell you what real twin mushrooms look like.
And we will talk about fly agarics, gall mushrooms and silverfish. We’ll also tell you what mushrooms they are most often confused with.
Porcini mushroom's dangerous doppelgänger
We have all heard about the porcini mushroom, which is considered the standard. For example, mushroom pickers often evaluate their “harvest” by quantity. But, unfortunately, if you are not a professional, then this species can be easily confused with gall. So let's figure out how we can maintain our health.
We have already decided on the name of the dangerous double porcini mushroom. Now let's talk about how to distinguish it from the original. First of all, you need to pay attention to the leg.
If it is evenly covered with a light mesh, then it is most likely a white mushroom. But if the mesh is dark and located only on the upper part of the leg, then you need to look at this specimen more carefully. Then, in order to be sure whether it is a porcini mushroom or not, make a small cut on the stem.
If the flesh remains white a few minutes after the cut, then this is definitely an edible product. But if the flesh turns pink, then such a “harvest” should be thrown away immediately, since you managed to pick a gall fungus.
By the way, another double of the porcini mushroom is considered to be satanic. Its distinctive feature is a reddish mesh throughout the leg and a red tubular layer. And a few minutes after the cut, the flesh may turn dark purple.
Dangerous mushroom double champignon
This species is most often confused with the white fly agaric. And, as you know, it is quite dangerous for our lives.
The differences between champignon and white fly agaric are as follows:
Champignon
- Egg-shaped cap. The pulp has a pleasant smell. After touching, the cap may turn yellow;
- The plates are pinkish or light red. They may also be dark brown;
- The leg has a cylindrical shape, expanding closer to the base. Approximately in the middle of the leg there is a small white circle with a yellowish coating.
White fly agaric
- The cap is rounded-conical at the very top; closer to the bottom it becomes more spread out. The flesh of the cap has an unpleasant odor;
- The plates are located very freely. Most often they are white. They may also be light pink;
- The leg is thin, slightly swollen near the base. The ring on the stem is quite wide and striped.
If you know about such distinctive features, then the likelihood of consuming a poisonous product will become much less. Now you understand that you need to carefully examine all the mushrooms so that there is no dangerous harvest in the basket.
By the way, pale toadstools also belong to the family of white fly agarics. And a lot can be said about the consequences of poisoning with them. The fact is that all signs of poisoning with toadstool can appear some time after eating it. It is for this reason that people quite often do not even immediately remember what they ate. And, unfortunately, in most cases they simply do not have time to provide the necessary assistance in case of poisoning. Therefore, when collecting forest beauties, you need to be very careful.
Poisonous mushroom double honey fungus
Honey mushrooms are also quite popular among gourmets. And most often the sulfur-yellow false stump is confused with them. In fact, these two mushrooms are really similar to each other. Therefore, if you are not one hundred percent sure what you are putting in your cart. useful product, then it’s better not to touch it at all.
False honey mushrooms are distinguished by a gray-yellow cap with a reddish dot on top. The plates are also gray-yellow or greenish. The leg has the same light yellow color.
Signs of poisoning by false mushrooms
As you already understand, confuse edible and poisonous mushrooms not difficult. Therefore, you need to clearly know what the consequences of poisoning may be. This way you can notice all the negative symptoms in time and consult a doctor.
So, the main symptoms of such poisoning include:
- Severe nausea and vomiting;
- Significant abdominal pain and diarrhea;
- Heat. Although this symptom is individual, since someone can no longer get out of bed with a temperature of 37 degrees;
- Hands and feet get cold.
Fly agaric poisoning has some peculiarities. In this case, one can note such signs of poisoning as delirium, the appearance of hallucinations, or the manifestation of a state that may be similar to insanity.
Such signs may appear within one and a half to two hours after eating a poisoned product. When the first symptoms appear, you should immediately call a doctor or ambulance. If you have to wait for a doctor for some time, try to lie down and drink plenty of warm water.
This way you will prevent the poison from spreading throughout all tissues in the body.
By the way, there is a risk of poisoning from edible mushrooms. But this can only happen if you wash them poorly. The point here is that the soil may contain spore-bearing bacilli, which are the causative agents of such serious illness like botulism. Signs of such a disease are complete or partial visual impairment, headache, convulsions or difficulty breathing.
If you notice at least two of all the listed symptoms, you should immediately consult a doctor. After all, the consequences can be very negative.
As you can see, such gifts of the forest can significantly ruin our lives. And in case of unfavorable development of events, such poisoning can have a fatal outcome. Therefore, before eating a mushroom, be sure to make sure that it is non-poisonous.
If you don’t have such confidence, then you should show your “harvest” knowledgeable people or throw it away out of harm's way. Be healthy!
Even when collecting familiar mushrooms, there is a risk of putting a toxic specimen in the basket. After all, in addition to the usual red fly agarics or conventional toadstools, in the forest you can find poisonous or simply inedible mushrooms, very similar to edible ones. In some cases, a mistake can cost your life, so you should carefully inspect everything you put in the basket. What to pay attention to and where to expect a catch? We have made a selection of common dangerous doubles
Summer honey mushrooms - fringed galerina - sulfur-yellow false honey fungus
Summer honey mushrooms.Summer honey fungus is probably not as popular as autumn honey mushroom, but it also has its admirers. And they should take note that this mushroom has a very dangerous double - fringed galerina. What are the differences? Firstly, the summer honey fungus bears fruit in large clumps. In turn, galerina, even if it grows in groups, usually grows together in no more than 2-3 mushrooms. Secondly, the leg: the lower part of the honey mushroom is scaly, while that of the double is fibrous. In general, honey mushrooms are larger: their cap can reach up to 6 cm in diameter, while that of the galerina is often up to 3 cm. If there is even the slightest doubt, it is better to discard the find. Galerina fringed is deadly poisonous!
Galerina bordered.
False honey fungus is sulfur-yellow.
Another double of the summer honey fungus is the sulfur-yellow false honey fungus. Unlike the edible one, this specimen does not have a ring. There are also differences in smell: an edible mushroom emits a pleasant mushroom aroma, while a false one has a more muted smell. Sulfur-yellow false honey fungus is not as poisonous as galerina fringed, but the consequences are also unpleasant: its use can cause abdominal cramps and mild poisoning.
Champignon - pale toadstool (white)
Champignon. 
The key difference between a champignon and its poisonous twin is the color of the plates on the bottom of the cap. If in the pale toadstool they are always white, then in the edible mushroom they are pink, and with age they become brown. At first glance, it’s simple, but in practice, objectively determining the color, especially of a young mushroom, is not so easy: experience, lighting, and color perception are all important here. The rule is the same: if in doubt, it is better to refuse to collect small, separately growing champignons. Eating toadstool can cost your life!
Green russula - pale toadstool (greenish-gray)
Green russula.
Death cap.
To distinguish russula from toadstool, you need to pay attention to the stem. Firstly, in a toxic mushroom it noticeably thickens downward and has a well-defined volva - a membranous wrapper in the lower part of the stalk, which is formed as a result of the rupture of the protective sac from which the mushroom grew. In young toadstools this sac may still be intact - then there will be a tuber at the base. Secondly, the pale toadstool has a ring at the top of the leg, which you will not find on the green russula.
Real fox - false fox
The fox is real.
The fox is false.
These mushrooms are similar only at first glance. There are several criteria. The color of the double is brighter, the mushroom is bright orange or orange with a brown tint, and the edge is always lighter than in the center. The color of the true chanterelle varies from light yellow to yellow-orange, and the cap is evenly colored. The shape of the hat also matters. The false one has smooth, neatly rounded edges, while the real one has wavy edges, almost always irregular shape. The plates of a real chanterelle are dense, thick, they go down the stem of the mushroom, becoming part of it. In the false one, they are thinner and more frequent; they also go down the stem of the mushroom, but do not pass into it.
A mistake in this case is unlikely to lead to death: false chanterelles are not an edible mushroom, but do not cause serious poisoning. Still, you should not lose your vigilance.
White mushroom - gall mushroom (gorchak)
Porcini. 
Gall mushroom.
In principle, it is not difficult to distinguish the double of the king of the mushroom kingdom from a real porcini mushroom. First, pay attention to the leg. The gall fungus has a pattern on it in the form of a dense brown mesh. Some types of boletus also have it, but it is thinner and always white. Secondly, the flesh of the gall fungus darkens when cut and becomes pinkish-brown. This does not happen with porcini mushrooms. Thirdly, pay attention to the tubular layer: in a young bitterling it is white, in an adult mushroom it is pinkish or dirty pink, in a boletus it is white, yellowish or greenish.
The gall mushroom is inedible, although not poisonous. The reason for inedibility is strong bitterness, which cannot be removed even with prolonged use. culinary processing. That’s why one of its names is “gorchak”.
Fairy tales for adults
It is unlikely that any question has given rise to as many myths as the determination of the toxicity of mushrooms.There are many popular “tests” invented! For example, supposedly worms and snails do not touch toxic mushrooms. Or - milk will curdle if you throw a poisonous mushroom into it. Another fiction: onions or garlic will turn brown when cooked, and silver will turn black if poison has gotten into the pan.
Leading specialist of the mycology laboratory of the Institute of Experimental Botany named after V.F. Kuprevich of the National Academy of Sciences Olga Gapienko emphasizes: “There are no typical signs of mushroom toxicity! Take even the smell and taste. A classic example: the pale grebe smells good and has sweet taste. And the funnel smells bad, but it is non-poisonous. So there are no methods, there is only knowledge of mushrooms.”
Smartphone to the rescue
What apps will be useful to you?
Mushrooms of BelarusThis program is essentially a convenient automated reference book. All mushrooms are divided into 6 categories: edible - known, little-known and conditionally edible, inedible - little-known and poisonous plus with unknown properties. For each mushroom - photo and detailed description. How will such a program help? For example, you found a mushroom - by all appearances it appears to be white, but the color of the cap is unusual. Go to the application, and here there are 6 types. You choose the most suitable one from the photo and compare the information with what you see in front of you: do all the signs match? If nothing is in doubt, feel free to put the mushroom in the basket.
EcoGuide: mushrooms
The application consists of three parts: an atlas-encyclopedia, a textbook and, most interestingly, a mushroom identification guide. Let's take a closer look at the latter. The program allows you to find out what kind of mushroom you are holding in your hands. To do this, you need to enter a number of external morphological characteristics - the shape of the fruiting body, the parameters of the cap, stem, and so on, 22 points in total. One of the obvious advantages of the application is that you can work with it without an Internet connection. The downside, however, is justified - the program is paid. IN Google Market it costs $3.99.
I'm going home
The application has nothing directly to do with searching for mushrooms, but it will help you get out of the forest if you are carried away by a quiet hunt and you don’t know how to get back. To do this, you need to open the program at home, turn on GPS and wait until the application receives the coordinates of your location. Save this data, after which you can close the program and even turn off the phone. When you decide to return home from the forest, open the application and click the “Going home” button. With the help of voice prompts, the program will take you to the desired point. But keep in mind: it does not see the terrain and forms the shortest route without taking into account obstacles. So it’s better to use this option as a backup - in case you can’t get a connection and use online navigators.
Summer has come. These are bright June days. On such a bright day you will walk into the refreshing shade of the forest, and the pungent, slightly sweet smell of mushrooms with unique shades will literally envelop you. Where is he from? After all, there are still few mushrooms in the June forest. Blagodatny the smell is coming from mycelium penetrating forest floor, rotting stumps, fallen tree trunks, branches and the soil itself. The forest is warm and damp; thanks to the abundance of heat and moisture, the mycelium grows especially intensively and gains strength. But for mushroom pickers and June - good time. There’s something golden on an old birch stump: a lot of bright yellow mushrooms have covered it like a hat. These are summer mushrooms. I found two or three such stumps - and the basket was full. Honey mushrooms are one of the first summer mushrooms. Yes, this is not surprising. The wood of stumps and fallen trunks warms up faster than the soil, and retains spring moisture for quite a long time - and mushrooms appear and grow on it. But take a closer look. Among the yellow-golden caps of the summer honey fungus, as if saturated with water, flashed an even brighter cap, but not golden, but with a reddish tint, a cautiously poisonous sulfur-yellow honey fungus.
Summer honey fungus
An expert on Russian nature, S. T. Aksakov, wrote about such dangerous twin mushrooms: “It is noteworthy that many breeds of edible and good mushrooms, as they are sometimes called, have, as it were, accompanying toadstool mushrooms, somewhat similar to them in formation and color.” The poisons of false mushrooms cause very serious poisoning. Summer honey fungus, sulfur-yellow false honey fungus, often grow on the same stumps. The main difference is the records. In the summer mushroom they are yellow-brown, and when the mushroom is completely ripe they are brown.
Gray-yellow false honey fungus
The sulfur-yellow false honey fungus is first greenish, then yellow-green, the color of sulfur, and when the mushroom gets old, it turns lilac-brown. The autumn honey fungus, whose reign is in September, and the winter honey mushroom, which replaces it in October-November, also have twins. The yellowish-brown caps of these edible mushrooms often acquire a reddish tint, and then they are easily confused with the brick-red false mushroom that appears at the same time. Mushrooms can again be distinguished by their plates.
Autumn honey fungus
In edible autumn and winter honey mushrooms, even in overripe ones, they are always light white, creamy, yellowish. In the brick-red false mushroom, at first they are also light, whitish, but as the mushrooms ripen, they quickly become lilac-brown or even black-olive. Both edible honey mushrooms and false honey mushrooms usually grow in large groups; in each such group you can always find a mature mushroom with clearly colored plates.
Brown-red false honey fungus
Along the edges of vegetable gardens, on pastures, on the manured soil of gardens and parks, champignons appear in June - common and field. In our middle lane Their poisonous counterparts have not yet grown - the pale toadstool and some fly agarics. In June, champignons can be safely collected. But from July onwards, the field champignon, which grows at the edge of the forest, as well as the forest champignon can easily be confused with the toadstool - one of the most dangerous mushrooms. There is no antidote for the poison of the toadstool yet.
The ominous glory of the toadstool as a deadly poisonous mushroom has been known for a long time.
Common champignon
From the times of Ancient Rome, a legend has come down to us that the Roman Emperor Claudius was poisoned with toadstool. The emperor liked the delicate taste of toadstool so much that he managed to issue a decree that only this mushroom should be served at his table. Claudius was probably the only person to talk about the taste of toadstool. Its poisons - phalloidin, falloin and amanitin - are especially insidious. They act slowly. The first signs of poisoning appear only after six to twelve hours, and sometimes even after a day, when the poisons have already penetrated into the blood and managed to affect all the most important organs: hematopoietic, digestive, nervous system, and when it is no longer possible to help the victim. That is why it is so important to know well all the signs of this mushroom. The pallid grebe belongs to the family poisonous fly agarics. Panther, toadstool and stinking fly agarics appear at the same time. With its greyish-green and whitish-yellowish cap and ring on the stem, this poisonous family resembles edible champignons. But the color of the plates gives them away. Their plates are always white or slightly creamy, while those of champignons are first whitish or dirty pink, and then dark brown or even black-brown from maturing dark-colored spores. In addition, the base of the leg of the fly agaric and pale toadstool is swollen, and there is a collar of large scales or warts on it. Poisonous fly agarics - toadstool-like and stinking - can also be confused with russula, which has a greenish or grayish cap, since the plates of russula and fly agarics are always white. You can confuse the fly agaric with the edible greenfly. Here, in order not to make a mistake, you need to carefully examine the stem of the mushroom. A fly agaric must have a ring on it, or at least traces of it, and a thickening at the base. The legs of russula and greenfinch are without a ring, slender, smooth. We have another good edible growing mushroom float, with which fly agarics are similar. It appears in July - August in clearings in a variety of forests. Like many fly agarics, the base of the float's leg is thickened, but there is no ring on it. The color of the cap is very different: from white to yellow-brown or saffron.
There is one exception among this genus of fly agaric mushrooms hostile to humans. IN southern regions In our country and in the Carpathians, the Caesar mushroom is occasionally found. In the countries of Central and Western Europe there is a lot of it. On the streets of Sofia on Sunday. On an August evening you can see townspeople returning from the forests. Mesh bags and transparent bags are full of mushrooms that make you shiver just by looking at them! Bright red-orange “fly agarics” stick out from there, with a thickened stem, but without white scales on the cap. This is the famous royal, or Caesar, mushroom, which was served in Ancient Rome only to the table of the emperor and the most noble patricians.
Death cap
In August, when there are quite a lot of porcini mushrooms, it is often found gall mushroom, or false white. It is bitter, but is not considered poisonous in literature. However, gall fungus that gets into a roast of porcini mushrooms can cause serious poisoning. This white double grows in pine trees spruce forests, advantage on sandy soil, is common. It is very similar to white in its shape and brown or brownish cap. But it is given away by the dirty pink color of the tubes, as well as by the pinkish flesh at the break. The porcini mushroom is called that because both its pulp and tubes are white. Only with age do the tubes turn slightly yellow or green. There is another difference - a mesh pattern on the leg. In the porcini mushroom it is white, while in the gall mushroom it is black-brown, clearly visible on a light stalk. Gall fungus usually accompanies all white September. IN Lately Mushroom pickers fell in love with young raincoats. And for good reason! These mushrooms are surprisingly aromatic, although their flesh is less tender. Puffballs are edible as long as they are pure white inside and out. With age, as they mature, their insides darken, turning into powdered brown spores. Their counterparts - false puffballs - are easy to distinguish. Even when young, they are purple-black with white streaks inside and quite tough. Collect mushrooms with caution and only those you know well. It doesn't matter if your cart contains less mushrooms. It will be a disaster if even one poisonous one gets there.
Origin of mushrooms
Scientists suggest that fungi originated from primitive flagellated organisms living in water - flagellates. This happened even before the divergence of the main line of living organisms into plants and animals.
Mushrooms are the oldest inhabitants of the Earth. Geological evidence suggests that they are coeval with primordial fern plants and lungfishes. Fungi already existed approximately 413 million years ago during the Devonian period Paleozoic era. They "very quickly" adapted to environment and reached their full development approximately 220-240 million years later, during the Tertiary period of the Cenozoic era, when a variety of mammals, birds, insects, trees, shrubs, and herbs already lived on Earth.
Along with plants and animals, mushrooms are an independent kingdom of living organisms - this is the point of view of most scientists. The nature of metabolism and the presence of chitin in cell membranes bring fungi closer to animals, however, in terms of the method of nutrition and reproduction, in terms of unlimited growth, they are more akin to plants. Solving the question - what are mushrooms - is one of the most interesting tasks mycology - the science of mushrooms.
Cap mushrooms grow in 3-6 days and die in 10-14 days. But there are also long-livers among them. These are fungi that are part of lichens that live up to 600 years. The woody fruiting bodies of polypores live on trees for 10-20 years. As for the mycelium, in most mushrooms it is perennial, as they say, in particular, “witch’s rings”.
During the period of growth of fungal fruiting bodies, the pressure of the cell contents on their membrane (turgor pressure) increases sharply. It has been established that the pressure that such elastic cells and tissues exert on neighboring cells, tissues or surrounding objects can reach seven atmospheres, this corresponds to the pressure in the tires of a 10-ton dump truck and three s one more time exceeds the tire pressure of a Zhiguli car. That is why you often see how mushrooms break through asphalt, cement, and even concrete or the equally hard crust of desert takyrs.
Some mushrooms
Ram - this is the name given to two edible mushrooms from the genus of tinder fungi - branched umbrella mushroom. The mushrooms are very large, up to 4-6 kilograms. They consist of numerous caps (from several dozen to two or three hundred, and sometimes thousands), sitting on one thick stem. The ram grows at the foot of the trunks of broad-leaved trees in August-September.
Blagushka is a forest champignon. It got its name from the word “good”, that is, good, edible. Unlike its relatives - the champignon, lovers of open spaces - meadows, pastures, steppes, the sweetbush grows in the forest and often in unusual place- on anthills! It is assumed that our ants, like tropical ones, feed on its mycelium.
Veselka is a mushroom from the group of puffballs or nutrevikas, with a strong, unpleasant smell, attracting flies that carry its spores. They also call it “stinky morel” for its folded, morel-like cap. It holds the record for growth speed - five millimeters per minute. The young, ovoid, white mushroom is edible. The mucous membrane of the young mushroom is used in folk medicine for rheumatism (“earth oil”). Grows in deciduous forests in July - September.
Oyster mushroom is a lamellar edible mushroom that grows on dead wood or weakened deciduous trees. Appears in May, hence the “spring mushroom”, “oyster mushroom”. In the Caucasus, this mushroom is called “chinariki,” probably because it grows there on the trunks of broad-leaved trees, including the eastern plane tree, or plane tree. The mushroom is successfully grown in artificial conditions from specially prepared mycelium. Can be grown on wood waste throughout the country.
Gladysh, spurge, is an edible mushroom with abundant milky juice, hence its second name. The reddish-yellow cap is very dense, fleshy, smooth, which is why the mushroom is called smooth. In salting it will not yield to saffron milk cap. Grows in broadleaf and mixed forests in August - September.
Mushroom cabbage is an edible mushroom from the horned family with the taste of morels and the smell of hazelnuts. Reminds me of a loose head of cabbage. Grows in soil in pine forests in August - September, very rare.
Very often, poisonous mushrooms are similar to edible mushrooms collected in the forests of the Primorsky Territory, and an inexperienced mushroom picker can easily confuse them. In some cases, the similarity between double mushrooms is quite small, but sometimes the mushrooms are so similar that even a mushroom picker with extensive experience can make a mistake when identifying mushrooms. Such mushrooms are called twin mushrooms.
There are many known types of look-alike mushrooms, and it is especially dangerous that edible lookalikes Many deadly poisonous mushrooms have it. This is what often leads to fatal mistakes when picking mushrooms and is one of the most common reasons mushroom poisoning.
In this section we provide examples with illustrations of mushrooms that are similar to each other and dangerous due to their similarity.
For example, a mushroom like Chanterelle has its poisonous counterpart, the fake Chanterelle. Edible chanterelle the whole thing is painted a uniform egg-yellow color, and the lower part of the cap of the fake one is brighter than top part and leg. The edge of the cap false chanterelle very smooth, but the real one is wavy.
The porcini mushroom has two inedible counterparts - the gall mushroom and the devil's mushroom. By appearance they are difficult to distinguish, but if the mushroom is broken, then the boletus pulp remains at the break White color, and the flesh of the gall mushroom quickly turns pink, the damn mushroom first turns red and then turns blue. The leg of the boletus mushroom is dense, speckled with white veins, while that of the devil's mushroom is very swollen at the base, with a reddish mesh at the top.
The mushroom called Satanic in reference books is confused with or mistakenly called the devil's mushroom.
Honey mushrooms also have doubles. Well-known poisonous relatives of honey mushrooms are Sulfur Yellow and Brick Red. Both real and fake honey mushrooms grow in groups on old stumps and tree roots. False (Unreal) honey fungus is similar to the edible one, but is smaller, thinner and does not have a film. The hat of a real honey mushroom is copper-colored, with small brown scales, while the hat of a fake one is gray-yellow, with a reddish center. The plates of a real honey mushroom are first light and then brown, while those of a fake honey mushroom are greenish-gray in color. The pulp of the fake honey mushroom has a bitter taste.
What to do if you are poisoned by mushrooms.
Doctors' advice. If poisoning occurs, remember! Drinking plenty of fluids and gastric lavage immediately after symptoms of poisoning appear will help you cope with the problem before the doctor arrives.
No pills, much less alcohol! You can afford to drink activated carbon, which adsorbs harmful substances, and as much liquid as possible.
When poisoned by neurotoxins, the patient shows signs of damage nervous system- intermittent breathing, convulsions, tremors and loss of orientation in space. Drinking, rest and a doctor are all you can do in this case.
Depending on the type of mushroom, the appearance of signs of poisoning can occur either in a matter of minutes (20-30) or in hours (up to eight hours). Cases have been described in which poisoning manifested itself in a person almost two days after eating mushrooms.
What happens during poisoning - after a while you feel pain or discomfort in the abdomen, it may be bloating or gas, then weakness appears throughout the body, dizziness and nausea, sweat appears on the palms, chills begin to strike, the skin usually turns pale due to the outflow of blood, breathing becomes difficult, thoughts are confused.
You can't hesitate! At the first signs, you should immediately seek medical help.
Try to calm down and induce a vomiting reaction (you can stick your fingers deep into your throat). If you have water and soda or potassium permanganate on hand (you can also use table salt), make a weak solution and drink as much as possible (to the point of nausea). Try to regurgitate all the contents of your stomach.
Under no circumstances take antipyretic, sedative or painkillers, much less alcohol, this can only worsen the situation and, in case of dung beetle poisoning, even kill.
While waiting for the doctor, try to empty your stomach as much as possible; if you cannot induce vomiting, try using an enema.
Do not make sudden movements, do not massage the stomach, the most you can do is to provide the patient with peace and not a hot heating pad or wrap him in a blanket or blanket.
As a rule, upon admission of patients with mushroom poisoning, doctors prescribe a course of general strengthening, stimulating and neutralizing drugs that neutralize the effect of neuroleptics. The course of treatment, depending on the intoxication, can range from a week to a month and a half.
In particular severe cases intensive therapy is used complete cleaning drugs that neutralize toxins in the blood and restore liver and kidney function.
For home prevention after recovery, glycine and honey are used to improve brain activity and help restore heart function.
This search service created based on the author’s own impressions, who was trying to understand the mushrooms growing in the Southern Primorye region.
Using books and websites devoted to mushrooms, I have more than once come across inconsistencies in the description and determination of the edible suitability of many mushrooms that I came across on forest hikes. Many catalogs contain not only controversial facts about non-edible mushrooms, but also false information about edible ones. I sent a number of such comments to the authors of resources about mushrooms, but so far there has been no reaction.
I am not a professional mushroom picker, but I often need knowledge about the edibility of a particular mushroom. Of course, it is unrealistic to remember all the species, their names and, especially, the Latin abbreviation of mushrooms Far East, but I still managed to concentrate on what the mushroom looks like, whether it’s suitable for food or not.
If you desperately need more extensive knowledge about mushrooms, use the electronic encyclopedia or scientific works from the library. There is a very good book “Edible Mushrooms of the Far East” which, in my opinion, although there are a number of inaccuracies and errors, contains extensive information about the spores, mycelium and taxonomy of the mushroom world.
My goal was not to refute other people’s theories or to create something new in the systematization of mushrooms. Here there is only an “operational assistant to the mushroom picker”, which allows you to look “on the go” and determine by appearance whether these mushrooms are worth taking or not.
The service is designed in such a way that it will be easy for you, using the network and phone, to scroll through pictures of mushrooms and, by comparison, determine their suitability for food or preparation.
Look at the mushroom, think about which of the classifier’s pictures the mushroom reminds you of and go to the section for comparing images with your find.
Having selected a conditional category or using the full catalog with pictures and photographs of mushrooms, simply scroll through the images until you see a mushroom similar to the one you are looking for. One of the inscriptions - tasty, edible, conditionally edible, inedible, poisonous - will tell you whether you should take this mushroom or not.
In addition, the site contains more detailed information O taste qualities, methods of preparing and storing the mushrooms you collected. The most famous recipes for dishes with mushrooms, rare dishes and pickles. Useful although not edible mushrooms are described in the form of recipes traditional medicine, and not the standard methods of using poisonous and hallucinogenic mushrooms, are described in a closed section that not everyone is destined to get into - at the entrance to the section you will have to pass a small test for the adequacy of information perception.
I love collecting, cooking and eating mushrooms, treating friends and telling stories about mushroom pickers and forest wanderings.
I wish you a successful “quiet hunt” and bon appetit!