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 refuse to collect them. This fungus is dangerous and toxic, able to accumulate harmful chemical compounds and heavy metals that threaten health, so it should be avoided.
General characteristics of the fungus
These are lamellar mushrooms belonging to the family of sow. There are several types of these mushrooms, each of which has its own characteristics. The pigs got their name because of dark, dirt-like spots that appear on their surface when touched.
Externally, the pig is a small mushroom with a thick hat, the size of which can vary from 10 to 20 cm. During the early development period, the pigs are convex, but become even, and then funnel-shaped, as they grow.
In grown mushrooms, the edges of the cap are wavy, inverted. The leg of the pig is small: its size reaches 10 cm. The pulp is dense, creamy, odorless.
The color of the young pigs is olive, the old is gray-brown. To the touch mushrooms are dry and smooth. When the weather is wet, the surface of the sows is covered with a sticky film.
Typically, such fungi grow in whole groups, single instances are rare. In the summer, these fungi are often affected by worms, especially for poisonous sows.
Currently, 10 species of pigs are known. Not all of them are poisonous, but all sows 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 hat 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 hard flesh. At the cut, it darkens. The smell of a fat pig is absent, the taste of this mushroom is bitter. This variety 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 effect as a natural antibiotic. The fat pig is tasteless, so it does not make sense to purposefully collect it for eating.
- Thin pig. The cap of this variety of mushroom varies from 5 to 15 cm in diameter. It is fleshy and convex, can have a light olive or greenish-beige color. The hat is pressed in the center. The leg of a thin pig is cylindrical, its thickness is 1-2 cm. The pulp is thick, smells pleasant, sour in taste. A thin pig is classified as a poisonous species of mushroom. This species is often affected by worms.
- Alder. The mushroom grows on the bark of aspen and alder. There is a shallow funnel in the hat; its edges are down, slightly wavy. The color is brown, with a yellow or reddish tint. The specific smell of the fungus from the alder pig does not emit. 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 sink or a fan. The edges of the cap are uneven - wavy or jagged. A characteristic feature of the ear-shaped pig is the pleasant coniferous aroma emanating from it. This type of fungus belongs to the group of conditionally edible.
Fat pig
Thin pig
Alder pig
Ear pig
Although some types of pigs belong to the group of conditionally edible, it is still not recommended to collect them for consumption because of the toxic substances contained in them. In addition, any species of this fungus has the ability to accumulate radiation.
In Russia, the most common pigs of two types: thin and thick.
Places of growth of sows
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 an abandoned anthill.
This fungus prefers moisture, spreads well in moist soils. The pig grows in whole groups in summer and autumn, from July to October. In autumn, there are especially many of them. Pig brings frequent and plentiful harvests.
Why is a pig considered a poisonous mushroom?
Not so long ago, the pig was not considered a dangerous fungus and was happy to collect and cook. Today, they approach this issue with caution and classify some species as inedible and unhealthy, and some as poisonous.
The fact is that in the sows there is a toxic dangerous substance - muscarine, which does not break down in any way of heat treatment, and also which is not excreted from the body.
Scientists have also proved that these fungi contain antigens that stimulate the production of antigens to the blood. The latter attack blood cells, including red blood cells. When antigens accumulate, severe diseases develop. One of these serious pathologies is hemolytic anemia.
Pig can damage the renal glomeruli and cause the development of renal failure.
With severe poisoning with these mushrooms, there is a chance 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 many times exceed 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 holds dangerous elements inside.
Taking into account all the dangers that a pig carries, this mushroom was excluded from the list of edible mushrooms in 1981. He was also attributed to the list of toxic products of the fourth hazard category.
Signs of poisoning can be detected both a few hours after eating mushrooms, if a large portion of sows was eaten immediately, and a few years with their systematic use in food. That is why you should not listen to those who argue that the sows are completely edible and most importantly - to cook them correctly. The consequences in this case can be unpredictable.
It should be noted that especially vulnerable to sows are:
- children under the age of 12;
- persons suffering from pancreatic diseases;
- persons suffering from diseases of the gastrointestinal tract.
Before the next trip to the forest, you should reconsider 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 fungi depends on the characteristics of the human immune system. If a person has an increased sensitivity to the elements that are part of the sows, then characteristic symptoms occur 1-3 hours after their use.
If the poisoning has mild degreethen you can count on a successful outcome.
For mild poisoning, the following symptoms are characteristic:
- abdominal pain that does not have a permanent character and localization;
- diarrhea;
- nausea, vomiting;
- lower back pain;
- cold in the arms and legs.
Poisoning is accompanied by severe dehydration.
With this degree of poisoning, in case of timely measures taken, the symptoms of poisoning subside after 2-3 days.
Medium Poisoning in addition to the symptoms indicated above, the development of hepatic and renal failure is expressed by pigs.
At severe intoxication cardiovascular failure also develops, the likelihood of organic damage to the brain by poisons is not ruled out.
More serious degrees of poisoning are expressed in the appearance of symptoms such as heart palpitations, respiratory failure, severe sweating, excessive salivation, pale skin, hallucinations and delirium.
At the first manifestations of intoxication by pigs, an ambulance team 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 given the opportunity to drink as much warm water as possible with dissolved salt or potassium permanganate. After this, 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 to drink (Suprastin, Tavegil).
It is not recommended to give the victim drugs to stop vomiting or diarrhea.
The poisoned must be hospitalized, regardless of the severity of the poisoning.
In a medical institution, the patient is washed in the stomach and intestines. If the symptoms of intoxication progresses, the intestinal tract is washed with saline.
If necessary, the following procedures are prescribed:
- blood purification;
- hemodialysis if renal failure has been determined;
- restoration of water-salt balance in the body;
- taking drugs to restore the cardiovascular system.
Pigs are currently defined as mushrooms harmful to the body. Some types of such mushrooms are poisonous. You should refuse to collect and eat them, as severe intoxication can cause death.