Pig mushrooms recipe. Pig mushroom recipes. Pigs fried with potatoes

Pig - common gray-yellow mushrooms. Around the question of the possibility of their use in food to this day there are fierce disputes.

Some experts are strongly against their use, others describe incredible beneficial features mushrooms, believing that it exceeds all harmful qualities.

Many housewives have successfully made preparations, claiming that they are tasty and healthy. And nobody seems to have died.

This was until the moment when scientists received frightening research results on these mushrooms.

Indeed, immediately after their use, people did not die. It acts like a time bomb.

The pig is divided into two types: thick and thin.

The fat pig grows all summer on stumps, more often it forms 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 hue.

Fat pig:

Important! They were eaten in times of war and famine, when there was not much to choose from. They were salted and marinated. Today it has been proven that the fat pig is poisonous.

A thin pig has always been considered a bad mushroom, among the people the mushroom was called "pig's ear".

It grows on stumps, near birches, coniferous trees. Occurs frequently. It was also pickled earlier, but only in lean years of famine.

A thin pig is a low specimen, a hat no more than 10 cm in diameter. Color - yellow-brown, spotted. The flesh is yellow.

Thin pig:

Important! All types of pigs today are classified as poisonous.

For a long time it was not possible to identify exactly how the poison works, because people did not die immediately, but after a long time.

The black pig was originally considered poisonous, and the thin and thick pigs were added to the “black” list relatively recently.

How much to cook pigs

Since today we know for sure that it is impossible to eat pigs, we will describe the cooking method that was used by our ancestors.

Preparatory activities before harvesting:

• My mushrooms.
• Leave for 3 hours in cool water.
• We cook for half an hour.
• Drain the broth.

How to salt and pickle mushrooms: salting recipes for the winter

A wooden barrel has always been used to pickle mushrooms. This jar is the perfect container.

If you manage to 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 it.

We replace the barrel with any ceramic vessel deep enough to contain all the products.

Important! Pig - inedible appearance. 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, at that time poisonous properties pigs were not identified.

pickled mushroom recipe

• Preparation time - 40 days.
• Time preparatory work and the salting process along with cooking - 4 hours.

Nutritional value per 100 grams:

Ingredients:

• Mushrooms.
• Salt.
• Garlic.
• Dill.
• Allspice.

Recipe:

1. Wash and soak the mushrooms in water for 3 hours.
2. Cook for 30 minutes, drain the boiled water.
3. Cool down.
4. Arrange in a ceramic bowl in rows.
5. Sprinkle each row with salt, crumble finely chopped pepper, add allspice arbitrarily. Sprinkle with dill.
6. We leave at a temperature of about 5 degrees for 40 days.
7. Periodically add boiled water. We do this as it evaporates and absorbs so that they do not turn out to be overdried.

Why was pork banned in the USSR

pig for a long time considered an edible product. Citizens of the USSR collected different types for myself.

There were points for receiving mushrooms for production. People brought there what they collected themselves. But since 1981, the pig has been removed from the list of food products allowed for production.

Citizens shrugged their shoulders and continued collecting pigs familiar to everyone, but for personal use.

Then the government decided to include it in the lists poisonous mushrooms prohibited for use.

This order had an impact on conscious citizens - the mass harvesting of red mushrooms was suspended.

Terrible facts about the pig - the reasons for being listed as poisonous:

• The scientist Julius Schaeffer during the Second World War tried to prove that the pig contains a deadly poison.

  He died two weeks after eating the mushrooms from kidney failure. The fact alerted experts, but the official ban came out only in 1981.

• Today it is well known that deadly poisons, which contains thin and thick pork destroy blood cells, this leads to the gradual destruction of the liver and kidneys.
• As a result of the use of pigs, a person develops anemia, jaundice.
• Since the diseases that this variety provokes develop slowly, no one associated their occurrence with eating mushrooms.

  Many Soviet citizens continued to eat them even after the ban was released and listed as poisonous.

Interesting pig facts:

• The poisonous substance is muscarine. It is also included in the poisonous mushroom in the world - fly agaric. Even half a fly agaric can kill an adult.
• Pig kills slowly: its poisons do not disintegrate even with very long cooking. Muscarine is contained in small amounts, but it is not excreted from the body, accumulating, poisoning the organs and blood.
• The organs responsible for cleansing are the first to suffer: the kidneys and liver.
• A frequent consequence of eating is anaphylactic shock.
• Pigs contain substances similar to radiation. According to unconfirmed reports, once in the body, they reduce tumors.
• In addition to poisons, mushrooms contain substances that have a beneficial effect on the body: improve heart function, increase immunity.
• An interesting fact about mushrooms: they are neither plants nor animals. But genetically they are closer to humans.

The benefits and harms of pigs are incomparable. Useful substances can be obtained from edible mushrooms. You can cook pigs, marinate them.

Just don't do it... human life priceless. Take care of yourself, eat only edible species mushrooms.

Useful video

Svinushka thin (lat. Paxillus involutus) or simply Svinushka is a mushroom of the pig family. Until 1981, this mushroom was considered conditionally edible and belonged to the 4th category according to nutritional qualities. Currently classified as poisonous, although many mushroom pickers do not agree with this statement.

Filly
Stress: on the second syllable.
Meaning: pig mushroom, Paxillus.
Region: Belarus.
Note: weakly Smolensk region and, possibly, adjacent regions of Lithuania.
Status: regionally colloquial.
Synonyms:
barn
Filly
Pig
Svinar
Svinoroy
Pig
pig ear

Piggy grows in deciduous and coniferous forests, most often in young birch forests, oak forests and shrubs, along the outskirts of ravines and sphagnum bogs, on the edges near glades, as well as near mossy bases of spruces and pines, on the roots of twisted trees. It occurs on moist soil often and abundantly in groups, less often singly.
The pig bears fruit from June to October.

The hat of pigs is smooth, with a velvety wrapped, lowered edge, with a diameter of 5 to 15 cm, fleshy, rounded in shape with a depressed center. The color of the cap is brown-olive in young mushrooms, rusty-brown or gray-brown in adults. To the touch the surface is pleasant, dry, smooth. Sticky in high humidity.
The plates descend slightly down the stem, yellowish, close together. Brown when pressed.
The pulp is dense, soft. Color - from light yellow to yellowish brown. Darkens when cut or pressed. Has no special smell.
The stem is the same color as the cap or slightly lighter, short from 3 to 9 cm, not thick from 0.6 to 2 cm in diameter, expanding towards the base of the cap. The surface is matte, without velvety pubescence.

How to cook filly mushrooms? Recipes that are prepared from pig mushrooms?

Some mushroom pickers consider the pig to be a universal mushroom that can be fried, pickled, and dried.

The most common use of pigs is salting:

Quick salting
Peel the pigs, wash them, put them in a glass dish with the hats down. Sprinkle with salt. After the appearance of a brown solution (after about two hours), you can eat.

How to salt pigs in the traditional way
You will need:

pigs - 1 kilogram,
coarse non-iodized salt - 50 ml,
dill - 10 branches,
blackcurrant leaves - 3 pieces,
black pepper - 5 peas,
garlic - 5 cloves.

Cooking method
Sort the mushrooms, rinse and boil in two waters for about 15 minutes. Throw in a colander and let drain. Mix hot with garlic, dill, blackcurrant leaves, black pepper (the more, the tastier) and let cool.
Arrange the cooled mushrooms in sterile jars (1l or 0.5l) on the shoulders, put the dill with an umbrella, peppercorns, Bay leaf, add 1 tsp. vinegar (as always I use 70% acetic acid) and pour brine to the top. Close with capron lids.
BRINE. For 2 liters of water - 3 tbsp. salt.
These mushrooms can be kept in the refrigerator or on the balcony. They endure low temperatures. After defrosting, they do not lose their taste.

Since childhood, we have been picking and to this day we are picking pig mushrooms, both thin and thick, and so far nothing has happened to anyone, our parents ate them and grandparents they only need to be cooked correctly, we know how to pickle them

Cooking filly mushrooms is quite simple, here is another simple recipe:
How does my wife cook pigs?
“It boils lightly (5-10 minutes, without pre-soaking), then begins to lay it with hats down in a bowl, at the bottom of which there is already salt, dill, garlic, parsley, currant leaves (the list can be continued, as you like ...) And went in layers spice mushrooms. After, all this is under oppression, for a couple of days in coolness, and then everything is in the refrigerator or cellar for 1.5 months. Then we take out the whole thing ... If it’s too salty (it happens), we wash it, put it in a bowl, cut the onion into rings, pour it with oil, open the refrigerator, take out a cold one, pour a glass, put the cold one into the refrigerator, start drinking 😀 The number of approaches to the refrigerator is limited only by desire user.
Somehow like this….
You can also make them hot. To do this, they are boiled in this brine and then poured into it. This is when you twist the jars. ”

Another simple recipe for how to cook pork mushrooms:

Soak the pigs, then rinse them and put them in a saucepan. Next, you need to pour the mushrooms with vinegar and add a little salt there. Place the saucepan on the stove and boil the mushrooms until they are soft (this will take about 10 minutes). After that, drain all the liquid from the pan. Take a few glass jars and put boiled mushrooms in them in layers, alternating pigs with bay leaves (it is better to break the leaves into halves, it will be more convenient) and pepper. After placing the mushrooms in jars, fill them with olive oil and twist the jars. Mushrooms that are pickled in this way will be stored for 6 months.

Soak the pigs 3 times for 5 hours, changing the salted water. Boil pigs for 5 minutes in the first water, 30 in the second water, in the third 40 minutes.

Attention! Officially, the pig mushroom is classified as poisonous, be extremely careful!

Another negative property of the pig is its ability to very strongly absorb any chemistry, radioisotopes, heavy metals (lead) from the surrounding fields and roads. Therefore, it is not recommended to collect mushrooms, especially pigs, near roads, chemical plants, and even more so nuclear power plants. Collect them deeper in the forest. Salts of lead and other heavy metals are poisonous, they accumulate well in fungi and the human body. table salt and acetic acid dissolves radioisotopes and salts of heavy metals in mushrooms and brings them into solution. This pig requires a soak for 24 hours, changing water (preferably salty) every few hours, then a mandatory boil in salt water, changing the water, until the water remains clear.
Material source: http://wikigrib.ru/svinushka-tonkaya/

Svinushki mushrooms how to cook fried in a slow cooker

Boiled pigs;
- butter;
- salt; - spices.

A kilogram of pigs;
- three tablespoons of sour cream;
- one onion;
- vegetable oil;
- garlic (two cloves);
- salt and herbs to taste.

Read more: How to cook pork mushrooms http://domashnie-zagotovki.ru/?p=9264

How to cook pigs
1. Before cooking the pig, clean it of forest debris, wash and soak in salted water for 5 hours, drain the water.
2. Repeat the soaking process two more times.
3. Strain the soaked pigs through a sieve, put in a saucepan and pour water.
4. For 1 kilogram of mushrooms for boiling, add 1 liter of water and 1 teaspoon of salt.
5. Bring the pigs to a boil, after boiling the pigs, the power of the burner must be reduced to an average value and cook for 5 minutes, covered with a lid.
6. Drain hot water.
7. Pour the pigs again with cold water, boil and boil for 30 minutes; drain the decoction.
8. Pour the pigs with fresh cold water into last time, bring to a boil and cook for 40 minutes until fully cooked.
9. Throw the boiled pigs on a sieve, cool, transfer to a bowl and use as directed. injure mushrooms in a decoction in the refrigerator for no more than 3 days.

Mushroom pig edible how to cook salad

Products
Pigs boiled - 150 grams
Onions - 3 small onions
Vegetable oil - 3 teaspoons
Vinegar 3% - 0.5 teaspoon
Parsley - a couple of sprigs for decoration

How to make pigs not darken. When exposed to air, pigs quickly darken, if you want to avoid this, you can throw peeled and chopped mushrooms into slightly acidified water ( lemon juice or table vinegar). Delicious lunch or dinner! With garlic, pigs in sour cream are spicy, provocative. After standing, they become even more slippery and gelatinous, which is the main component of the delicious taste of good mushrooms.

The pig mushroom got its name due to its peculiarity to grow in almost all areas unsuitable for habitation, such as ant and dung heaps, swamps, sewers, snags, cesspools, ravines, rotten stumps, deadwood and anywhere. That is why this mushroom is so popular with a large harvest.

What do pigs look like

Mushrooms have two varieties: "thick" and "thin" pigs, which differ slightly in color and shape. Pigs are generally considered to be poisonous and toxic mushrooms due to the fact that they provoke autoimmune effects in the human body, and also contain radioactive substances that do not break down when boiled. Nevertheless, many people admit a significant reduction in tumors, a positive effect on the body that pig mushrooms have. Their description is given below.

Pig "fat"

Such a mushroom is also popularly called a fat woman. Previous generations ate it salted. The "fat" pig likes to live on the stumps of coniferous trees, or on the roots. It appears at the beginning of the summer season and grows until the first snow falls. Pig mushroom has the following description:

To date, the pig mushroom "fat" is considered poisonous. Its flesh, even when salted, is harsh and bitter. Such pigs were harvested and eaten only in famine years.

Mushroom pig "thin"

In Russia and Ukraine, such a pig has always been considered a bad mushroom. People collected it only during the period of crop failure of others. Pig (mushroom) grows near poplars, firs and birches. The pig "thin" is also called the barn or pig's ear. The mushroom has the following description:

Scientists have found that during heat treatment, toxic substances do not evaporate at all. It is believed that the "thin" pig accumulates radioactive elements.

Pig mushrooms: benefits and harms

There are people who have been collecting pigs for years and eating them. With a strong desire, you can always find different recipes preparing these dangerous mushrooms. Usually the most popular processing method is marinating pre-cooked pigs. For pickling, it is ideal to prepare salting yourself, reporting there, in addition to sugar and salt, black peppercorns, cinnamon, mustard powder and cloves. Then boiled mushrooms are poured with ready-made marinade and vinegar solution is added at the end.

The pork mushroom is also salted with a hot processing method, where all this is complemented by spices: horseradish, bay leaf, dill and allspice.

How dangerous is this fungus?

This forest dweller was out of doubt for a long period and was considered a relatively edible mushroom of the 4th degree. But in Lately speculation about the threat of pigs spread massively, and they began to be attributed to toxic species.

And yet, how to cook pigs (mushrooms) without consequences for life? You can, if certain conditions are met. The pork is not able to be preserved for a long time, it needs a quick heat treatment, as it can deteriorate. With an imperceptible slowdown in processing, the fungus rots. Signs of intoxication are expressed gradually, because the poison accumulates in the human body after some time. This is the main insidiousness of such a mushroom.

What could be the consequences

Old grown pigs can accumulate toxic substances. Scientists have also found that the pig mushroom is capable of producing muscarine, a toxic substance similar in such signs to the red fly agaric. Muscarine itself does not decompose when heated and can be collected in pigs in quantities dangerous to humans.

As a result of laboratory research chemical composition mushrooms found in them substances that can provoke blood diseases in humans. In addition, the analyzes revealed that the pig is more adapted than other mushrooms to absorb and gain accumulation of heavy metals (lead, cadmium, mercury) contained in the waste. industrial productions as well as in car exhaust gases. This is what a seemingly harmless pig mushroom can look like. The photo is shown below.

Among other things, scientists have proven that eating pigs can cause a rare type of allergy, in which an excessive release of immune bodies in the human body occurs. Immunoglobulin type G is produced in the blood. As a result, anaphylactic shock can begin, sometimes leading to a fatal outcome. And now it makes sense to think about whether it is worth eating pork mushrooms? The benefits and harms of them can be completely versatile.

Symptoms of intoxication

Signs of pig poisoning are expressed in different ways. Some complain of dizziness and pain in the abdomen, while others stop working with the kidneys and liver, go numb limbs and disrupted the coherence of speech. Fatal intoxications with pigs (mushrooms) have already been recorded.

Pig mushroom: how to cook

Before using this forest dweller in the preparation of various dishes, you need to put it in cold water for 2-3 hours, then boil for 30 minutes and drain the finished broth. After that, the mushrooms are fried, salted and marinated. As a rule, they are not added to soups; they are also unsuitable for drying.

However, not every housewife knows how to cook pigs (mushrooms) for marinade and salting. It is believed that the best container for brining is a wooden barrel. But not every modern kitchen can find it, so it would be more correct to take any ceramic vessel. Pre-washed and cooked pigs must be laid out in layers, sprinkling them with ordinary salt. For flavor, you can put some garlic cloves, dill stalks and allspice in the mushrooms. Further, the pigs are covered with a clean rag or gauze, a heavy object is placed on top and hidden in a cool place for brining. In this way, it is good to harvest pork mushrooms for the winter.

You can use salted mushrooms only after 40 days. Experienced chefs advise storing pigs at a temperature of at least 5 degrees, as there is a chance that the mushrooms will freeze and their taste will noticeably deteriorate. If the temperature is higher then the brine may turn sour and the pigs will need to be thrown out. At the time of salting, it is also important to add boiled water from time to time, because the brine tends to evaporate, and again the pig (mushroom) can suffer from this. How to prepare it for salting? Now many already know.

When going to the forest for mushrooms, each person should know well which of them are edible and which are not. There are conflicting opinions about pigs. This article talks in detail about them: are they poisonous, how to properly process them, how much to cook and what can be cooked from them.

What is this mushroom

This fungus is very common in conifers and deciduous forests, can also grow on garden plots. Since ancient times, pigs have been conditionally edible mushrooms. But despite this, many collect them and cook from them. delicious dishes. Pigs reach an average height of 7 cm. The hat is turned inside out along the edge, and closer to the center there is a depression similar to a funnel. They may be gray in color or olive color. Freshly cut hogs darken quickly. The fungus is also called a pig or barn. There are two types of pigs: thin and thick. Thick - pig - looks like a large mushroom with dense brownish flesh. Thin pig - light brown, fleshy. The picking season for these mushrooms runs from July to October.

Pigs: to eat or not to eat

Despite the fact that since 1981 they were officially banned from sale, the volume of their consumption has not decreased. In Russia, pigs are eaten no less than other mushrooms. There are different pigs: they are marinated, salted, fried and even soup is cooked from them. They are sweet and very tasty. Many refuse to believe in the toxicity of these mushrooms. However, pigs contain toxins that are not destroyed by heat treatment. With their frequent use in the human body, antibodies are formed that suppress the immune system and destroy red blood cells. All of this can lead to kidney failure. The accumulation of antibodies occurs gradually and depends on the characteristics of the organism. And whether it is possible to eat pigs - it is up to each person to decide.

How to cook pig mushrooms

Before cooking, mushrooms must be cleaned of debris, rinsed well and soaked in lightly salted water for 6-7 hours. Then this water must be drained. Repeat this soaking 2 times. Then the soaked mushrooms are boiled in salt water for 7-8 minutes. The brine is made at the rate of: for one kilogram of mushrooms, one liter of water and one teaspoon of salt. After boiling, the water must be drained. Next, pour the mushrooms again with cool water. Boil for another 40 minutes. And the last time pour them with cold water and cook for 40 minutes. Drain the water again. Everything, the mushrooms are ready. You should clearly remember how much to cook pork mushrooms. Otherwise, you can get poisoned. Cool the boiled mushrooms - and you can use it for its intended purpose. They can be stored in the refrigerator for up to 3 days.

How to fry pigs

There are many various recipes their fries. One of the most simple ways- this is the preparation of pig mushrooms in sour cream. It turns out very tasty. Mushrooms and sour cream are always a good combination of products.

Ingredients:

• pigs - 1 kg;
• sour cream - 4 tbsp. spoons;
• one bulb;
• sunflower oil;
• two cloves of garlic;
• salt to taste.

1. First, the onion is sautéed in oil until golden brown.

3. After you need to add garlic and sour cream and simmer for 8 minutes.

The dish must be allowed to brew and soak. And after 20 minutes it can be eaten.

Traditional pig mushroom recipes

Very tasty potato with mushrooms is prepared easily and simply.

Ingredients for 4 servings:

• boiled pigs - 300 g;
• potatoes - 7 pcs.;
• one bulb;
• sour cream - 3 tbsp. spoons;
• meat broth or water - 1/2 cup;
• a piece of butter.

Finely chopped onion fried sunflower oil within 2-4 minutes. Then it is mixed with mushrooms and stewed in a separate pan for 30 minutes. At this time, prepared, finely chopped potatoes are fried over high heat. At the next stage, the fried potatoes are added to the pan with mushrooms and stewed for 10-15 minutes. Everything, the dish is ready. According to this recipe, it turns out juicy, richly greased with sour cream potatoes with pigs. Its taste has a slight sourness, with a pronounced taste of fried, and mushrooms give a special satiety. Before serving, the resulting dish is recommended to sprinkle with fresh chopped herbs.

Another interesting and simple recipe is a salad with pigs.

Ingredients:

• ready boiled mushrooms(you should follow the above recommendations on how much to cook pork mushrooms);
• onion;
• sunflower oil;
• vinegar 3% - 1/2 teaspoon;
• sprigs of greenery for decoration.

Large pigs are cut into small pieces, and small ones can be left for decoration. The onion is cut into rings, and part of the greens is finely chopped. All ingredients are mixed, seasoned with oil and vinegar. From above, the salad can be decorated with sprigs of greens and small mushrooms.

Marinated mushrooms

Pickled pigs are a delicious delicacy. Cooking such mushrooms takes longer than others. It is important to know the pigs correctly so that the dish turns out tender and fragrant. This requires the following products:

• pigs - 3 kg;
• vinegar - 30 grams;
• sugar - 30 g;
• salt - 30 g;
• carnation - 10 pcs.;
• black pepper - 5 peas;
• bay leaf - 5 sheets;
• garlic;
• dill.

Mushrooms are soaked for 3 hours, then washed well and cut into pieces. After that, they are boiled in highly salted water for half an hour. Next, the brine is drained, and the boiled mushrooms must be washed in 5 waters. After that, they are boiled again in steeply salted water for another 30 minutes. It is very important to take into account the time and monitor how much to cook pork mushrooms. Then they are washed again and filled with cold water for another 1 hour. At this time, you need to prepare the marinade. For him, water, salt, sugar, vinegar, spices are mixed and heated so that all the crystals dissolve. In this marinade, pigs are boiled for 10-15 minutes. At the end, garlic and herbs crumble. After that, the mushrooms can be rolled into jars.

pigs

There is one more good recipe preparations of this product for the winter - mushroom caviar. It will require:

Boiled pigs - 2 kg;

Onions - 4-5 pcs.;

Two carrots;

Three tomatoes;

Three cloves of garlic;

Bulgarian pepper - 1/2 kg;

Sunflower oil - 150 g;

Sugar - 20 g;

Salt - 30 g;

Ready boiled pigs, bell peppers and tomatoes are scrolled through a meat grinder. pigs, has been described in detail above. Onions and grated carrots are fried in sunflower oil. After that, all the ingredients are mixed with a blender into a homogeneous mass and laid out in a container for stewing. Salt and sugar are also added here, and all this is stewed for an hour. Caviar must be constantly stirred. 15 minutes before the end of cooking, chopped garlic is added, and 1-2 minutes before the end of cooking - vinegar. Hot caviar is laid out in jars and rolled up with lids.

Mushrooms: benefits and biochemical composition. Where is it better to collect them and how to process them so as not to harm health?

With the onset of autumn, a huge number of mushroom pickers rush into the forest. Despite the fact that every season some of the “forest meat” lovers end up in the hospital with signs of intoxication, interest in “ silent hunting' is not weakening.

There are types of mushrooms that cause a lot of controversy. For example, pig mushrooms, the benefits of which are that they contain a number of useful substances, but at the same time they can harm health.

The appearance of pigs and "mushroom" places

It can be found in deciduous and coniferous forests, in meadows or near water bodies. Often these mushrooms grow under birches and oaks, while in one instance they practically do not occur, they grow, as a rule, in “families”.

The mushroom season starts in mid-July and ends in late October or early November. Autumn is considered especially "fruitful" with frequent and heavy rains, since mushrooms need not only heat, but also a sufficient amount of moisture.

You can distinguish this variety of mushrooms by the following features:

Pale green or grayish-brown caps;

Fleshy and thick hat with a diameter of 10 to 20 cm with everted wavy edges;

Velvety or rough surface (in some cases smooth);

Light yellow or brown flesh, quickly darkening when cut;

Small legs up to 10 cm high and up to 5 cm in diameter, which can be either smooth or rough.

It is noteworthy that in early age mushroom caps are usually convex, and then they gradually level off, after which they acquire a funnel shape.

The composition and nutritional value of pigs

Swine mushrooms benefit the body due to their unique biochemical composition.

They are rich in the following substances:

Vitamins of groups A, B and C;
. iodine;
. fluorine;
. phosphorus;
. iron;
. potassium;
. sodium;
. magnesium;
. molybdenum;
. cobalt;
. calcium;
. phosphorus;
. zinc;
. chromium;
. various amino acids.

The nutritional value of this mushroom is low. Carbohydrates and fats are contained in pigs in a minimal amount, but at the same time they are able to enrich the human body with high-quality protein.

However, other types of “forest meat” that are less questionable in terms of safety also have similar properties.

Swine mushrooms: what are their benefits for the body

Due to the high content of useful trace elements, pig mushrooms have a positive effect on various organs and systems. Their use activates the following positive processes:

Normalization of lipid metabolism and cholesterol levels;

Stimulation of vital processes in the body;

Blocking fat cells;

Strengthening the body's ability to resist the effects of microbes, viruses and infections;

Increasing the strength of bones and muscles;

Soft cleansing of the body and activation of digestion;

Improving the work of the heart, blood vessels and central nervous system;

Restoration of hormonal levels;

Elimination of headaches and insomnia;

Increasing efficiency and strengthening the body's defenses.

In addition, pigs have a diuretic and laxative effect, which contributes to weight loss, and due to the content of atrotomentin, their regular use minimizes the risk of cancer.

Swine mushrooms: harm and contraindications

According to the results numerous studies, carried out by Soviet scientists, pigs in 1984 were excluded from the list of conditionally edible mushrooms. From that time to the present, they are classified as poisonous and unfit for consumption.
(reklama) This decision is due to the fact that toxic substances were found in the composition of pigs, which are not subject to destruction even with prolonged heat treatment, and accumulating in the human body, can cause various health disorders. And also this mushroom has the ability to produce muscarine, a poisonous substance that has a similar composition to the toxin contained in the fly agaric.

In addition, pigs, like many mushrooms, are able to absorb harmful substances from soil and environment. For example, even a harmless honey agaric can become poisonous if it is plucked near a highway or a chemical waste dump.

Even with the occasional use of pigs, harmful substances can cause the following negative manifestations in the body:

Increased formation of antibodies and changes in blood composition;
. destruction of red blood cells and autoimmune reactions of the body;
. acute renal failure with a possible fatal outcome.

However, despite the warnings and reliable information that pig mushrooms can harm the body and even lead to death, many lovers of "forest meat" do not want to give up their use and continue this unsafe game of "Russian roulette".

There are a number of cases where eating pigs is guaranteed to lead to negative consequences. These include:

Children's age up to 12 years;
. pancreatitis;
. diseases of the pancreas;
. pathology of the gastrointestinal tract.

Even healthy man may experience severe discomfort as a result overuse pigs. There is a classic picture of poisoning, and in such a state urgent health care otherwise, it threatens death.

How to recognize pig poisoning

The danger of pigs lies in the fact that the symptoms of intoxication may not appear immediately after the mushrooms have been eaten, but after a while. Delay threatens with serious danger up to a lethal outcome.

Signs by which poisoning can be recognized include:

Nausea and vomiting;
. diarrhea and abdominal pain;
. frequent heartbeat;
. profuse sweating and increased salivation;
. paleness or yellowing of the skin;
. signs of a malfunction respiratory system;
. manifestation of renal failure;
. delusions and hallucinations.

It is important to know that there is no antidote for the effects of toxic substances contained in pigs. The longer a person puts off calling an ambulance, the less chance of survival he has.

How to reduce the risk of pig poisoning

The best way to avoid poisoning with pigs is to stop eating them. However, not every mushroom picker is ready to give up this delicious dish.

To reduce the risk of health problems, you will need to follow these recommendations:

2. Sow and clean pigs immediately after they have been collected.

3. After cleaning, place the mushrooms in water for 24 hours, after dissolving salt and citric acid in it. During the day, change the liquid in which the pigs are soaked 2-3 times. This measure will help remove harmful substances and salts of heavy metals from the product.

4. After soaking, thoroughly rinse the mushroom mass and cook in salt water for 5 minutes.

5. Replace the water, pour a few tablespoons of salt into it and boil the mushrooms for half an hour.

6. Repeat the procedure for changing the liquid and boil the pork again for at least 30 minutes.

7. Throw the mass in a colander and cool naturally. After such processing, you can start cooking any dish of mushrooms.

Compliance with these measures does not guarantee that pigs will become absolutely safe, but only reduce the risk of poisoning. Therefore, it is important to be aware possible danger, and do not abuse this fragrant and tasty product.