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False pig. Svinushka mushrooms, photo and description

Pigs are agaric mushrooms that belong to the svinushki family. In the people they are called cowsheds, Dunka, pigs, pigs. This family includes several species, not all of which can be used for food. Therefore, in order not to harm your health, you need to know their distinguishing features.

Pigs are agaric mushrooms that belong to the family of pigs

Pigs are mushrooms with small fleshy and thick hats from 10 to 20 cm in diameter. IN early age they are convex, and as they grow, as a rule, they become even, and then funnel-shaped. The edges of adult mushrooms are often wavy and everted. Depending on the species, the color of the caps can vary from light green to grayish-brown, and the surface is velvety, rough or smooth. Dense flesh, from light yellow to brown in color, can be both soft and quite hard. On a cut or with simple pressure, it usually begins to darken. Pigs are characterized by rather small legs up to 5 cm in diameter and up to 10 cm high, they can be both smooth and pubescent, usually the same color as the hat. Some species do not have them at all.

Pigs most often grow in damp places of deciduous or coniferous forests, sometimes they can be found in meadows or marshy shores of water bodies. Most of all they like to settle near birches or oaks. Pigs, as a rule, grow in a group, single specimens are rare. Fruiting begins in the middle of summer and ends by the end of autumn. In especially wet periods, these mushrooms give very plentiful harvests. Some species of pigs settle on dead trees and even on walls. wooden houses, destroying them.

Features of pig mushrooms (video)

Description of the types of pigs

Currently, 10 types of pigs are known, all of them contain substances harmful to the body, in one quantity or another. Some of them are poisonous mushrooms.

Pig fat (felt)

Tapinella atrotomentosa has a fleshy, velvety pistachio, tan or brown cap. Over time, its convex shape changes to a concave one. The diameter of the cap ranges from 15 to 20 cm. This mushroom is characterized by thick, hard yellowish flesh and thin, often located cream-colored plates. The fleshy, dense stem is characterized by a pubescent surface of black-brown or brown color. Its diameter reaches 5 cm, and its length is 10 cm. The fat pig has practically no smell, and the taste is bitter. When pressed, all parts of the fungus become brown. To date, this species is considered conditionally edible.




Pig fat (felt)

Pig thin

Paxillus involutus is characterized by a slightly convex or flat cap that is greyish-olive to reddish-brown in color. Its surface is velvety, and the shaggy edges are strongly wrapped. The yellowish, soft and friable pulp has no smell and taste. The lamellar layer consists of reddish-yellow wide and rare plates. They can be connected by peculiar membranes, forming a mesh surface. Full legs have a diameter of 1 to 2 cm, and a height of up to 9 cm. This type is poisonous.


Pig thin

Pig ear-shaped (panus-shaped)

Tapinella panuoides has a thick, rather stiff cap that grows up to 12 cm in diameter. Its surface can be velvety or smooth, and the shape resembles a fan or shell. The edges are usually uneven, jagged or wavy. The color of the fungus ranges from yellowish brown to dark red. The ear-shaped pig is characterized by a pulp of a rubbery consistency of a yellowish-cream or light brown hue, which becomes brown on the cut. The leg of this species is very short, and most often completely absent. This mushroom can be recognized by its pleasant coniferous aroma. It is classified as a conditionally edible species.

The benefits and harms of pigs

Although many mushroom pickers consider pigs to be very tasty and nutritious mushrooms, it is difficult to talk about their benefits. And they can cause significant harm to the body. They contain a large amount of muscarine, a toxic substance that does not break down with any method of processing and is not excreted from the body, gradually poisoning it. In addition, they contain antigens that cause the human body to produce antibodies in the blood. Accumulating, they lead to the development of serious diseases.

Also, pigs are characterized by active absorption of various chemical compounds, radioisotopes and heavy metals, including lead. Therefore, it is impossible to collect mushroom data near roads, industrial enterprises and other polluted places.

In connection with the foregoing, we can conclude that if you want to eat pigs, you should do it very rarely, while carefully processing them and, of course, choosing only conditionally edible, not poisonous species and environmentally clean places collection.


Although many mushroom pickers consider pigs to be very tasty and nutritious mushrooms, it is difficult to talk about their benefits.

On the edibility of pig mushrooms

In order for the use of pigs to cause as little harm to the body as possible, you need to know how to properly prepare them for use. The following processing method is recommended:

  • mushrooms should be cleaned immediately after harvest;
  • peeled mushrooms should be soaked for a day in water with the addition of a small amount of salt and citric acid. This will help the removal of radioisotopes and salts of heavy metals. Water needs to be changed several times;
  • rinse the soaked mushrooms well and boil in salt water for 5 minutes, pour out the water. Then boil them in clean water two more times for half an hour and wash again;
  • cooled mushrooms can be fried, stewed, salted, marinated, added to salads, fillings for pies and dumplings and other dishes.

Pigs are characterized by active absorption of various chemical compounds, radioisotopes and heavy metals, including lead.

Pigs marinated

According to mushroom lovers, salted and pickled pigs are a very tasty preparation.

Ingredients:

  • pigs (boiled) - 2 kg;
  • water - 1 l;
  • vinegar - 2 tbsp. l;
  • salt - 1 tbsp. l;
  • sugar - 1 tbsp. l;
  • bay leaf - 5 pcs;
  • pepper (allspice) - 15 pcs;
  • garlic - 3 teeth.

How to cook:

Boil water, add salt, sugar, spices and mushrooms cut into small pieces into it, pour in vinegar. Boil for about 20 minutes;

  1. Wash and sterilize 1 liter containers;
  2. Arrange the mushrooms in containers, pour over the marinade and add 2 tbsp to each. l olive oil;
  3. Sterilize jars with mushrooms for 20 minutes and can be closed with tin lids;
  4. The cooled blanks must be sent for storage in the cellar.

In order for the use of pigs to cause as little harm to the body as possible, you need to know how to properly prepare them for use.

Pigs salted in oil

Ingredients:

  • pigs (boiled) - 1 kg;
  • olive oil - 200 ml;
  • salt - 100 g;
  • garlic - 3 teeth;
  • bay leaf - 5 pcs;
  • pepper (allspice) - 15 pcs.

Cooking method:

  • Mushrooms cut into thick strips;
  • Heat vegetable oil in a deep frying pan;
  • Mushrooms fry over low heat for an hour;
  • Sterilize jars, put ready-made mushrooms in them, pour hot vegetable oil and close with plastic lids;
  • Cooled blanks are recommended to be stored in the refrigerator.

How to cook pork mushrooms (video)

Edible mushrooms that pigs are confused with

A young fat pig can be confused with Polish mushroom or green flywheel, but they have a tubular layer. The ear-shaped pig sometimes resembles mushrooms or chanterelles.

As you can see, some types of pigs are quite tasty, but low-quality mushrooms. Therefore, one should be very careful in their collection and preparation. Also, you should not get involved in their use, as this can lead not only to poisoning, but also to the development of a stroke, varicose veins and other serious ailments. And, of course, before you start collecting them, you should study which species is poisonous and which is conditionally edible.

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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 pig mushrooms, the presence of a pigment that has the properties of an antibiotic 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

Dunka mushrooms, or as they are also known - pigs, are quite common in our forests. This mushroom was previously considered conditionally edible, but today it is classified as poisonous. What is the danger and whether it can actually be eaten, read about this and other important details below.

Other name

The most common name is pig, but you can also hear variations like pig or pig. In some areas they are known as solopenes or solokhs. Another name that exists among the population is duni, dunks or cowsheds. Anyway, Latin name mushroom Paxillus involutus is translated exactly as a thin pig.

Did you know? Mushrooms have their own kingdom. Scientists for a long time could not determine whether mushrooms belong to plants or animals. The fact is that in terms of protein composition they are closer to animals, but in terms of the amount of carbohydrates and other minerals-they are like plants, so they have been separated into their own separate kingdom.

What do they look like

Mushrooms of this variety have a rather peculiar appearance, which does not allow them to be confused with other inedible mushrooms.
The difficulty is that Dunka does not have any signs of a poisonous variety, so this fungus is very similar to all other species that are found in forests. But a pig can be identified by several characteristic features.

Hat

The mushroom cap can have a different size, it all depends on the age and place of growth. The largest specimens reach 15 centimeters. In young mushrooms, the cap is convex, slightly curved along the edges. The older the mushroom, the lower the central part becomes.

Over time, the cap takes the form of a funnel, drawn to the base. Fruit margins may also be funnel-shaped, but sometimes they are simply drooping, serrated, or wavy.
The color of young mushrooms is usually olive or olive brown. Over time, they become more and more gray, acquiring a rusty or grayish-brown color. The surface can be wet, damp, dry, sticky, glossy - it all depends on the weather and conditions of the place where the mushroom grows.

Important! You can identify a dangerous thin pig by one simple sign: the fungus accumulates moisture in the pulp, therefore, if you press on it or on the cut,it darkens immediately. This is a distinctive feature that helps to separate dunka from other standard edible mushrooms.

Leg

The leg is quite short, only 8-9 centimeters. At the same time, it has a grayish color throughout its growth. Its texture is more matte and dense. Compared to the size of the cap, the stem is quite small and thin, only 2 centimeters thick.

pulp

The pulp is dense and soft. Its color is usually yellow or slightly yellowish, but it becomes very dark in places where it is cut. The aroma of the mushroom in the pulp is practically absent, as well as the usual mushroom taste. The plates are located densely, they are thin and narrow, easily separated from the soft body. Their color is usually the same yellow, but they can also have a brown color.

When and where do they grow

Dunki grow in large groups. And appearance may differ slightly from the standard description depending on where the group is located. They settle on the edges of the forest or near swamps, as they love moisture very much. They nest on fallen trees or stumps. Widely distributed in our territories.

They grow actively from the beginning of summer to autumn, while it is still not very cold. Fruiting mainly from June to October. Therefore, almost the entire summer and autumn period they can be found in the territories of deciduous and coniferous forests.

Is it possible to eat

A couple of years ago, straws were considered edible, although they belonged to the category of especially dangerous (4th category - you can eat mushrooms only after a very long soaking and a long cooking process), now they are considered poisonous, so collecting them is not recommended and even prohibited.

Important! Often, when eating pigs, a fatal outcome is observed. This is due to the fact that even with repeated and prolonged heat treatment, the toxin contained in the pulp does not disappear anywhere.

Why are mushrooms dangerous?

The lectin toxin contained in pigs, when it enters the bloodstream, provokes the decomposition of red blood cells, thereby causing hemolytic anemia, if the dose is small, then nephropathy, jaundice, and even renal failure in acute forms.
Particularly high sensitivity to poison in children, people after illness. Mushrooms are dangerous if a person has urolithiasis disease and susceptibility to allergies. It is also reported that muscarine, a specific alkaloid found in red fly agarics, was also found in solokhs.

IN large quantities causes vomiting, diarrhea, poisoning, bradycardia, visual impairment. In especially severe cases, it leads to respiratory failure and pulmonary edema. Contributes to drug addiction.

Important! It is completely undesirable to eat rolled up or boiled pigs. alcoholic drinks, although this is practiced, as it causes colorful hallucinations, but they very often become frightening. The hallucinatory effect is due to the content of the cholinomimetic muscarine in dunks.

At the same time, the effect of the toxin is not as obvious as, for example, in the pale grebe. Poisoning can occur after a fairly long period of time, it all depends on the number of mushrooms, their age and the state of the body. In addition, the fungus is an accumulator of radioactive isotopes, especially cesium and copper, which are very dangerous to health.

Signs of poisoning and first aid

The problem is that identifying poisoning is very difficult. But still, there are some signs that not everything is in order with the body and, perhaps, the mushroom was still poisonous:

  • in small amounts and with prolonged use, the toxin causes a reaction resembling an intestinal infection. At the same time, the body can very rarely cope with it and suppress the action of the poison, therefore the state lasts for a rather long time;
  • malaise for a long period;
  • if a lot of mushrooms were eaten, the reaction occurs within 2-4 hours and has a high intensity;
  • vomiting, diarrhea, increased peristalsis are the most obvious signs of poisoning;
  • the appearance of hematomas and bleeding, pallor;
  • blood tests reveal a change in the number of red blood cells, an increase in bilirubin is observed;
  • jaundice begins to develop;
  • pupils constrict, vision is impaired;
  • a person may have shortness of breath, he does not have enough air;
  • heart rhythm is disturbed.

Sometimes, if the poisoning was minimal, reduced immunity, drowsiness, malaise, vomiting and diarrhea continue for a long time, but pass by themselves. Sometimes a person may not even guess what caused him such a state.

In particularly difficult cases, diagnosis in the hospital is indispensable. Be sure to take blood tests. In cases of jaundice or kidney failure, hospitalization is mandatory.

Did you know? Mushrooms existed on our planet even more than 400 million years ago, which is scientifically proven. Because mushrooms are even older than dinosaurs and the oldest inhabitants of the Earth, along with ferns.

Video: first aid for mushroom poisoning

First aid, which must be provided to a person if there are signs of mushroom poisoning, is as follows:

  1. Induce vomiting. This will help clear the stomach of large pieces of mushrooms. This can be done with salt diluted in water or mustard powder. You need to drink plenty of water, it also causes vomiting.
  2. Important - in an unconscious state, it is forbidden to induce vomiting, since vomit can enter the lungs.
  3. Gastric lavage.
  4. Drink activated charcoal.
  5. In severe cases, be sure to call an ambulance.
  6. In case of pig poisoning, a trip to the hospital is mandatory.

Pigs are rather dangerous mushrooms that can have a very detrimental effect on the body. And although they can be cooked, they are not recommended to be eaten, as recent studies have shown that the toxin contained in it is not destroyed. You need to be very careful when picking mushrooms in summer and autumn.

Many people are interested in: is the pig an edible mushroom or not?

The pig is often found on the outskirts of swamps, in deciduous and coniferous forests, near glades, near bushes, birches and oaks.

Before heading into the forest, it is very important to know how to distinguish edible mushrooms from inedible ones. It is often extremely difficult to tell them apart.

In Russian forests, such poisonous mushrooms are common: toadstools, false mushrooms, fly agaric and pigs. The latter are found almost everywhere.

The pig's hat is quite fleshy and reaches 20 cm.

It is important to know that mushrooms can be not only edible and poisonous, some species are classified as conditionally edible. Mushrooms of this type do not have a pleasant rich taste; when they are used, poisoning does not occur. Some conditionally edible mushrooms can be eaten when cooked properly. Poisonous are extremely life-threatening, after their use a person develops symptoms of poisoning, some varieties affect the body very strongly, as a result, death can occur.

Pig is a mushroom that receives a lot of attention from scientists. “Pig” is rather a collective name for about 8 varieties of mushrooms. Each of them belongs to the poisonous and conditionally edible category. An alternative name for the pig is a cowshed mushroom.

The pig was officially declared inedible in 1981. And today, to the question of whether pig mushrooms are edible, there is a well-defined negative answer. A few years later, this forest “inhabitant” was included in the list of toxic products of the 4th hazard category.

Svinushka has many names, each of which is used in a particular region of Russia. The most common names are pig, dunka, cowshed. The pig is often found on the outskirts of swamps, the mushroom grows in deciduous and coniferous forests, near glades, near bushes, birches and oaks.

The pig bears fruit well, main feature The fact is that the fungus does not grow alone, but in small groups. It tolerates wet conditions well, they only contribute to its growth. Basically, the cowshed mushroom is found in the period from mid-summer to mid-autumn.

External features of the pig and its properties

The width of the pig's leg is 1.5 cm, in length - 9 cm.

The mushroom itself is relatively small, the size of its cap can reach 20 cm, on average - 15 cm. The cap is fleshy, it is quite thick, convex at first, and then gradually thins, its edge is slightly inverted. The most common are those with wavy edges. As for the color, the hat can be olive or grayish. It all depends on the age of the fungus: the younger it is, the lighter its color. Every mushroom picker needs to know how to identify a pig. If you press on the surface of the cap, it will darken. This means that this mushroom is in front of us.

If you touch the surface of the hat, you can feel that it is hard and slightly fluffy. In wet weather, cowshed mushroom can become shiny and rather sticky. Its pulp is quite dense, but there are also species with soft. If the barn is cut, the color will be pale yellow or brown on the cut. The leg of this mushroom is not large, its width is 1.5 cm, and its length is 9 cm. Almost always, the leg matches the color of the hat or is very close to it.

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Swine poisoning

Some conditionally edible mushrooms may lose their toxic properties with proper preparation, for example, after a long boil, this feature does not apply to pigs. It has toxic properties that remain even after thorough heat treatment. In case of poisoning, death can occur.

Kidney failure caused by pigs can be fatal.

The mushroom contains such dangerous components as lectins, which are not destroyed during cooking. If a person eats a pig, toxic substances enter the body, spreading through the blood and cells, as a result, immediately after eating mushrooms, allergies can occur. After this, anemia occurs, which is confirmed by a blood test. Pig can instantly destroy the kidneys, a person will have kidney failure.

Signs of poisoning of the body are not visible immediately after use. For the manifestation of the first symptoms, at least several hours must pass, but if the mushroom was eaten in large quantities, signs of intoxication appear within an hour. The cause of death is acute renal failure.

After the body has been poisoned, a person begins to feel dizzy, weak, pain in the abdomen, diarrhea and severe nausea.

It is important to remember that pig affects every organism in the same way. When used, the above symptoms occur, leading to death. If a person has eaten a lot of pigs, the autoimmune reaction is more pronounced. Children are the most susceptible to them: in no case should a child be allowed to find this mushroom.

In addition to such an impact, the pig has another dangerous property: it accumulates copper and radioactive cesium and contains ten times more of these substances, in contrast to the amount that is found in the soil.

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. Feature ear-shaped pig - 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 after a few years 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 immune system person. If a person has an increased sensitivity to the elements that make up the pigs, then the 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 rapid heartbeat, respiratory failure, severe sweating, excessive salivation, pallor skin, hallucinations and delusions.

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, you should give the victim 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 medical institution the patient is washed with the stomach and intestines. If the symptoms of intoxication progress, the intestinal tract is washed with saline.