Are pig mushrooms poisonous or not? Pig mushrooms: can these poisonous mushrooms be eaten?

Dear Elena, I graduated from school with honors and I’m no more stupid than you, 1st class aviation specialist, 49 years old, NO chronic diagnoses, I wrote a book, I think I’ll publish it, I collected and ate pork, including BREW, from the age of 7, my grandfather ate pigs and died at 96. I went through the war and was rarely sick, a retired artillery colonel, a lot of awards. Is he also dumber than you? I’m telling you, most of those who criticize the pig are for some reason very evil individuals. Probably from hatred of the overwhelming statistics, which do not confirm their correctness, this is from the lack of practical arguments, well, the absolute majority who consume this mushroom live a long time and in terms of diseases are no different from others. My mother is a nursery teacher, she is 64 years old, has NO chronic diagnoses, goes dancing, excellent health, normal memory, collects pigs and EATS! And this is 30 km from Moscow! So they got it right: “The Ministry of Health discovered it in the 80s” and banned STATE PROCUREMENT. And before that, was everything fine? And it was a suspicious period when the country was already being shaken. Or maybe they just wanted to throw something negative in the spirit of swine flu at the population, so that they wouldn’t relax. The Ministry of Health is a government agency, and you can trust it... There is nutrients and it was declared prohibited at the state level based on certain studies, the results of which the average person should take on faith (practice does not confirm them. Isolated cases of poisoning in percentage terms are comparable to similar cases when consuming other mushrooms and food products, so it smacks VERY STRONGLY of bias ). In cigarettes, which the SAME Ministry of Health has recognized as ABSOLUTELY TOXIC, there are no substances useful to humans at all, ONLY POISON, which is written RIGHT ON THE PACK - “KILLS!!!”, but the state of which the Ministry of Health is a part continues to sell KILLING cigarettes to the population, that is simply participates in this very murder at the state level. The overwhelming majority of doctors themselves SMOKE willingly and a lot!!! So it's doubtful potential dangerous mushroom we prohibit (for some reason belatedly) the use of preparations, and we sell guaranteed poisonous cigarettes (AND NOT ONLY!!!) en masse to the population? Where is the logic, gentlemen and comrades? And in this sense, I must trust a government agency that actively participates in all affairs of the state, which continues to drink and smoke the population because it is PROFIT?! Despite the risk of cancer and other crap from smoking and drinking? And this has been government policy since the time of Nicholas II in relation to the population! This is concern for his health. Is the doctor even interested in the absence of patients if he makes money thanks to their presence? The same one from the Ministry of Health? And someone on the forum wrote about reducing the risk of cancer when eating pork. But here the question arises: maybe people are being deliberately weaned off this product. to increase the risk of cancer in the country? And if we add here a sharp increase in smoking among ALL segments of the population? Here is someone who smokes, drinks, eats everything that the industry produces, but GOD FORbid PIGS. But I don’t smoke, I don’t drink alcohol, I’m very selective about food (it’s based on a lot raw vegetables and fruits, but I'm not a vegan or a fruit eater), I lead active image life and OH-OH, I eat pigs. Who will get sick first? Will I ever get sick? I don’t catch a cold and easily fight off flu attacks every season, so what? What is this effect? Why keep saying: “You’re all going to die!” Well, I’m writing again, I have to say that REAL LIFE, MY LIFE EXPERIENCE, shows that people who eat pigs live easily and live to a very old age and are not sickly people at all. And the pensioners sitting in the clinic equally CAN use pigs and DO NOT KNOW about their existence, and this mushroom has nothing to do with it. and pensioners do this all over the world, regardless of the presence of pigs in the nature of any state. AND IT’S YOU ELENA CONFUSING ASS WITH FINGER in this particular case. This is the same as saying that the latest research has shown that bricks fall from bottom to top, despite the fact that repeated experience suggests the opposite. Well, how can you prove to a person who lived to be almost 100 years old eating pigs that he would have lived to 101 if he had not eaten them? Okay, so there's a lot of talk about the accumulation of pigweed venom. But then this should affect the state of the body, internal organs, be reflected in blood tests, urine, feces and many other things... well, the poison accumulates. They write that only at a certain concentration, they say there is a cumulative effect. How much of it is needed before the effect is achieved. How many pigs should you eat in your life. to receive a poisonous or killing dose? And ask yourself how much MSON SODIUM GLUTAMATE you need to eat to die? There is such a dose!!! It also accumulates and is included in a huge amount of industrial food products. however, boiled, pink (dyed) sausage is not recognized as poisonous because it is TRADE and is sold to the MASSES! When I stopped eating most artificial foods, my life improved dramatically in every way. As for eating pigs, there was a time when I didn’t eat for 3-4 years (there was no time to collect), then I ate, now I eat and... no difference. Is the aging of the body ALSO GRADUAL and that life is also TOXIC? Death in general is a CUMULATIVE effect - bam and it has come, does that mean LIVING IS HARMFUL?

Svinushka thin is a mushroom of the Svinushka family, genus Svinushka. Until 1981, these mushrooms were considered conditionally edible, they were classified as category 4 in terms of taste, but today they are classified as poisonous. The thin pig is also called filly, cowshed, pig, sow, solokha, pig's ear, dunka, solopena and pig's ear.

Latin name mushroom - Paxillus involutus.

Description of the thin pig
The diameter of the thin cap is 12-15 centimeters, in rare cases it can reach up to 20 centimeters. The cap is fleshy, at first its shape is slightly convex with a felted, rolled edge, then it becomes flat, while in the middle it is funnel-shaped and depressed, in rare cases it becomes funnel-shaped. The edge is ribbed, often wavy.

The color of the cap in young specimens is olive-brown or olive-brown, while in adults it varies from rusty-brown to gray-brown. When cut and pressed, the mushroom darkens. IN at a young age the surface of the cap is dry, fluffy, fibrous to the touch, and becomes smoother in adulthood. In damp weather the cap becomes sticky and shiny.

The pulp is dense, becoming loose with age. The color of the pulp is pale yellow, yellow-brown or brownish, becoming darker when cut. In dry weather, the pulp often becomes wormy. It has no special smell or taste.

The hymenophore is folded, descending, called pseudoplate. The folded layer is easily separated from the lower surface of the cap, unlike real plates. The color of the pseudoplates ranges from rusty-brown to yellow-brown, they are lighter than the cap, and become dark when pressed. Spore powder is brown.

The leg is short, its length reaches 9 centimeters, and its diameter reaches 2 centimeters. The structure of the leg is solid. Its surface is matte, smooth, dirty yellow or ocher-olive in color. The color of the leg is lighter than the cap or can be almost the same tone as it.

Ecology and distribution of the tonka pig
These mushrooms grow in forests various types, they are mainly found in shady, damp places. Sometimes they can even settle on tree trunks. Slender pigs grow in groups, but are rarely found singly. They occur in large numbers from June to October. Thin pigs bear fruit every year and often.

Toxicity of the thin pig
First poisonous properties Tonka pigs were noted in 1944, when the German mycologist Julius Schaeffer ate them and felt unwell, vomiting, fever and diarrhea. After 17 days, the scientist died, the cause was acute renal failure.

Fatality after eating thin pork occurs due to the content of a toxin in it - lectin, which is not destroyed even when boiled.

Svinushka provokes a powerful allergic reaction. In the 1980s, physician Rene Flammer discovered the pig antigen, which causes the development of autoimmune reactions by breaking through one’s own red blood cells. After some time of consumption of the fungal antigen, an immune response is formed, in which antibodies are produced that damage the cells with the membranes of the pig's antibodies. The destruction of red blood cells by antibodies provokes hemolytic anemia and renal failure.

Because antibodies take time to develop, the autoimmune reaction is most severe in people who frequently consume pork, especially if they have a history of gastrointestinal problems. The human body's sensitivity to toxins varies, and children suffer the most.

In addition, it is believed that the thin pig accumulates radioactive isotopes of copper and cesium. The content of these elements in mushrooms can be tens and hundreds of times greater than in the soil.

In 1981, the USSR Ministry of Health excluded thin svinushka and thick svinushka from the list of mushrooms allowed for consumption. And in 1984, this mushroom, according to the order of the chief sanitary doctor began to be considered poisonous. In 1993, the pig was added to the list of inedible and poisonous mushrooms.

Symptoms of Pork Poisoning
The first to develop are gastrointestinal symptoms: diarrhea, vomiting, abdominal pain, while the volume of circulating blood decreases. Symptoms of intravascular hemolysis soon appear: jaundice, pallor, decreased diuresis, formation of hemoglobin in the urine, difficult cases Oligoanuria.

Poisoning with small pig can cause serious complications: shock, intravascular coagulation and acute renal failure.

Treatment for poisoning with pigweed
There is no antidote. To reduce the severity of the autoimmune reaction, antihistamines are used. During maintenance treatment, blood counts, kidney function, water-electrolyte balance and arterial pressure. Corticosteroids are used as an additional treatment method, which can reduce the severity of complications. Antibodies are removed from the blood using plasmapheresis. And kidney failure is treated with hemodialysis.

Other mushrooms of this genus
Alder pig, also known as aspen pig - that's enough rare mushroom, which has external resemblance with thin pork. These mushrooms got their name because they grow under aspen and alder trees. Like the thin mushroom, the alder pig is a poisonous mushroom.

You can distinguish the alder pig from the thin one thanks to its cracking cap and more yellow-red hue. In addition, these mushrooms differ in where they grow.

Fat pigs are rare to find. These mushrooms begin to bear fruit in July and continue until late autumn. They grow singly or in small groups. Fat pigs can grow on the ground, on roots and stumps. They prefer coniferous and, in rare cases, deciduous forests. You can distinguish the alder pig from the thin one thanks to the cracking cap and a more yellow-red hue. In addition, these mushrooms differ in where they grow.

The thick pig has a cap with a diameter of 8-20 centimeters. Its color is olive-brown or brown. At a young age, the surface of the cap is velvety, felt, but as it matures it becomes bare, dry and can crack. Young specimens have convex caps, but later they expand and become tongue-like. The edges are slightly curled, and the central part of the cap is depressed. The leg is short, thick and fleshy. Its surface is also velvety. Most often, the legs are shifted to the edges of the caps. The height of the leg is 4-9 centimeters. The appearance of this mushroom is massive.

Fat pigs are rare to find. These mushrooms begin to bear fruit in July and continue until late autumn. They grow singly or in small groups. Fat pigs can grow on the ground, on roots and stumps. They prefer coniferous and, in rare cases, deciduous forests.

Svinushki or pigs, from lat. Paxillus belong to the genus of mushrooms from the family Pinaaceae and the order Boletaceae. Previously, this mushroom belonged to the category of conditionally edible, but numerous studies have made it possible to classify this species as poisonous and inedible mushrooms. A special feature is the rather delayed effect of toxins, as well as the ability to cause enormous harm to the human body.

Edible or dangerous

As a rule, the description of a pig varies depending on the variety. Despite the fact that inexperienced mushroom pickers still collect this mushroom, It should be remembered that a mushroom such as the thin mushroom is poisonous and not edible, therefore, eating it can cause irreversible pathological changes in the body.

Thin pig

The thin pig mushroom (Paxillus involutus) belongs to the mushrooms of the pig family. Currently, this poisonous mushroom is not used for food purposes. Thin pigs look like this:

• fruiting bodies have a cap with a diameter of 15 cm or slightly more;
• the cap is fleshy, on young specimens it is slightly convex in shape with rolled felt edges;
• the cap of adult specimens is flat or has a funnel-shaped depression in the central part;
• The color of the cap is most often olive-brown;

• the pulp tends to darken as a result of pressure or when cut;
• the surface is dry, fibrous-pubescent, but can be shiny and sticky;
• the flesh is dense, soft, pale yellow or yellowish-brown, darkening when cut, prone to worminess;
• a short leg of a solid type with a matte surface of ocher-olive or dirty yellow coloring.

Today, poisonous pig mushroom belongs to the category of poisonous mushrooms., but pronounced symptoms of poisoning may not appear immediately after consumption, but after some time, and are represented by a strong allergic reaction, uncontrollable vomiting, diarrhea, painful conditions in the abdomen and a significant drop in the total volume of circulating blood. Inexperienced mushroom pickers often confuse the thin pig with a species called the fat pig.

Description of the pig mushroom (video)

Fat pig

This variety is popularly called felt pig. The scientific name of the fat pig is Tapinellaatrotomentosa. This species of mushroom belongs to the genus Tapinella or Tapinella and the family Tapinellaceae or Tapinellaceae. The difference between this cap-legged mushroom is the following characteristics and description appearance:

• the diameter of the convex or hemispherical cap is about 5-25 cm;
• the central part of the cap is depressed, and the edges are turned up and fleshy;
• the surface is characterized by velvety and rusty-brown or ocher-brown color;
• the leg is relatively tall and thick, immersed in the soil substrate, cylindrical or expanding at the bottom;

• the surface of the leg is woolly-velvety, dark brown or almost black in color;
• the color of the flesh can vary from whitish to ocher in color, with a characteristic darkening when exposed to air;
• The pulp is characterized by the absence of a pronounced mushroom smell, and sometimes the presence of a bitter taste.

To collected mushrooms did not change color during heat treatment, you need to add a small amount of salt or vinegar to the water. Among other things, in order to protect yourself, it is recommended to soak the fruiting bodies of the thick pig several times, periodically changing the water, and then boil the mushrooms and marinate.

According to some fans quiet hunt, you can simply boil pre-cleaned and washed fruiting bodies in salted water with the addition of dill and garlic, and then roll them into sterilized jars.

Reviews from mushroom pickers

Experienced mushroom pickers know that thin mushroom and thick mushroom grow in both coniferous and deciduous forests. Reviews from mushroom pickers about pigs are ambiguous, and after works were published on the toxicity of the fruiting bodies of the sow mushroom, the majority managed to abandon the collection of such mushrooms and use them for preparing a variety of mushroom dishes.

Many lovers of quiet hunting consider pig mushrooms to be an ignoble, weedy mushroom that is capable of accumulating all sorts of harmful components. It is for this reason that consumers of mushroom products are increasingly giving preference to mushroom fruiting bodies artificially grown in greenhouses.

Features of collecting Tolstoy pig (video)

Eating

Fat pigs are usually classified as conditionally edible mushrooms. The fruiting bodies of Tapinellaatrotomentosa can be used for food purposes after preliminary boiling and subsequent frying. Of course, the fat pig is a mushroom of low nutritional quality and is currently classified as a mushroom with unstudied toxic effects on the human body.

A scientifically proven fact is the presence in the fruiting bodies of this type of fungus atromentin, which is a brown pigment and has pronounced antibiotic characteristics. Also, the benefits of thick pig are characterized by the fact that the fruiting bodies contain a blue pigment or telephoric acid, which allows this mushroom to be used to give wool fabric a bluish color.

Before frying or sealing the fat pig in jars, it is necessary to thoroughly clean the collected fruiting bodies from forest debris and soil contaminants. Then the mushrooms are washed multiple times in running water and boiled twice to remove the mushroom broth, which should not be used for cooking.

Most often, pre-boiled mushrooms are used for home canning, as well as preparing hot dishes, including pork fried in sour cream sauce. It should be noted that 100 g of this dish contains:

• proteins - just under 3 g or 3.6% of daily value;
• fat – 5.5 g or 8.6% of the daily value;
• carbohydrates – 3.5 g or 1.5% of the daily value;
• dietary fiber – 3 g or about 15% of the daily value;
• sodium – just over 5.0 mg or about 0.4% of the daily value;
• water – 84.0 g or 3.5% of the daily value.

The total calorie content of a properly prepared dish is about 75 kcal, or just over 4% of the total daily value. These indicators must be taken into account by people who are prone to obesity.

Other types of pig

Currently, descriptions of about eight species are known, but in addition to the thin svinushka and the thick svinushka, the most widespread in our country are:

• alder pig or aspen, from the Latin Paxillus filamentosus, belongs to the category sufficient rare varieties and grows in deciduous forests, under aspen or alder. A characteristic difference between this species and the thin pig is the presence of a scaly, cracking cap and a pronounced yellowish-red coloring of the fruiting body. Today, alder sow mushroom, along with thin sow mushroom, is classified as a poisonous mushroom;
• ear-shaped pig or Tapinella panuoides, known to many mushroom pickers as Tapinella panuoides. This type of pig belongs to the category of widespread in our country lamellar mushrooms with a fruiting body consisting of a fairly wide cap and a low stalk. The pulp of the fruiting body is fleshy, light brown or yellowish-cream in color. When dried, the pulp acquires a kind of sponginess. Darkening is observed on the cut. The variety belongs to poisonous mushrooms.

How to marinate pigs (video)

The presence of different amounts of toxins in the fruiting bodies of the pigweed provokes the clumping of red blood cells, which can cause serious diseases, and that is why it is not recommended to eat any varieties of pigweed.

In our forests there are a number of mushrooms that scientists classify as conditionally edible. A striking example is the same morels and strings, suitable for eating only after boiling twice. Are they poisonous or not? The older generation of mushroom pickers believes that after cooking they are quite edible.

Indeed, for a long time, biologists and specialists believed that there was nothing deadly in pigs. But people have long noticed that eating this mushroom has a bad effect on some gourmets.

Scientists first began studying the issue of their toxicity in the 50s of the last century. Previously, it was believed that (whether they were poisonous or not, they began to find out later) had an adverse effect on health only for the reason that they spoiled too quickly.

A little later they found out that they have an increased ability to cumulate toxic substances. But in the 70s it was established that during normal cooking, toxins are destroyed, and the mushroom becomes quite suitable for food. After this, pigs continued to appear in all reference books as edible gifts of nature.

Unfortunately, everything was smooth only on paper. From all parts of the country, from time to time there were reports of poisoning of people who tasted pig mushrooms. Poisonous or not, they often led to death or severe toxic damage to the liver.

Then a whole commission of mycologists from all over the Union took up this problem. It turned out that these mushrooms are capable of producing and accumulating muscarine. The same toxin is found in fly agarics.

Among other things, scientists found that pigs (photos of which are in the article) accumulate poison unevenly: in some areas their muscarine content was minimal, while in other places they contained so much toxin that they could easily be equal to grebes.

IN Lately Researchers have learned that these unpleasant mushrooms contain not only muscarine, since severe damage to the kidneys and liver cannot be explained by its action. What this is is still unclear. But the information received is enough to confidently declare that the pig is a poisonous mushroom!

In addition, further experiments once again proved its unique ability to accumulate toxins from environment. So, if there is at least one within reach highway, then the pulp of this mushroom will contain so much lead, cadmium and arsenic that eating it is definitely dangerous to life.

Unfortunately, in our country we came to such conclusions quite late. Thus, in the Czech Republic, the pigweed was classified as a poisonous mushroom only in 1984, while in West Germany it was listed as such since 1978.

In addition, for a long time there was no proper control over their sale in the markets. Thus, until the end of the 80s, not all traders knew that pigs were generally prohibited from being eaten. What can I say, if to this day they can be found in markets.

We hope you will be careful. From now on you know what pigs are. Whether they are poisonous or not, we have already told you.

In the vast expanses of Russia and neighboring countries, the mushroom grows in abundance, which most of the population considers edible and suitable for consumption. Most housewives salt, fry, stew, and boil these fruits without any fear. But in fact, as evidenced Scientific research in the field of mycology, so beloved by many people, pigs (svinushki, dunki) are not as harmless as they might seem at first glance.

When going to the forest to pick mushrooms, you should have at least a general idea of ​​which mushrooms are suitable for eating, and which ones you should be more careful with or even refrain from collecting and preparing. In addition, it would be useful to know where this or that mushroom grows, and how not to confuse one with another, because some mushrooms have their own poisonous counterparts.

An inexperienced person simply cannot distinguish one from the other and will definitely pick exactly the mushroom that he should not have taken. In particular, this applies to pigs, the family of which includes eight varieties, and only some of them are conditionally edible, and even then only after careful heat treatment. Pronounced taste qualities they, unfortunately, do not.

So, thin svinushka (filly, fetyukha, pig, pig, solokha, dunka, cowshed) is a mushroom of the svinushka family. The cap is fleshy, slightly convex at first, later acquires a flat appearance, with a strongly rolled velvet edge, has a diameter of 8 to 12 cm, sometimes up to 20 cm. There is a depression or funnel in the middle.

In damp, rainy weather, pigtails may feel damp and sticky to the touch. A young mushroom looks olive-brown, a mature one looks ocher or rust-colored. The pulp is yellowish and loose, turning brown when cut. The plates are ocher-yellow, descend along the stalk, which reaches 9 cm in length and 1-1.5 cm in circumference, and tapers cylindrically downwards.

Where pigs grow and where they are more likely to be found:

• in shady coniferous or deciduous forests;
• in a birch forest, oak forest;
• in bushes, in ravines, on the edges of swamps;
• on the roots of fallen trees;
• spruce or pine trees near mossy bases.

They are found in groups (the so-called “witch’s rings”), less often singly. When going into the forest, it is advisable to take a photo with you so that you know what the pigs look like and do not accidentally put them in your basket, mistaking them for edible ones.

What are you risking?

Based on numerous studies, dunka mushrooms, as many call them, in 1984, by decree of the Deputy Chief Sanitary Doctor of the USSR, were transferred from the group of conditionally edible to the group of poisonous and unsuitable for consumption in any form. In 1993, in Russia and Ukraine, the thin mushroom was recognized as a poisonous and unsuitable for consumption and preparation. This is due to the fact that they contain toxins that are not removed even after repeated boiling and are not destroyed during heat treatment, and also tend to accumulate in the body of a person who eats them systematically or occasionally.

These toxins have an extremely negative effect on the blood picture, causing the formation of antibodies that destroy red blood cells by adhering to them. When sufficiently concentrated in a person’s blood, they completely unexpectedly cause the patient’s autoimmune response, which is expressed in the development of acute renal failure and subsequent death within a short time. Even if a person does not know how dangerous pigs are and eats them for a short time, poisoning may not occur immediately after eating, but after a certain period of time.

Among other things, the fungus has the ability to accumulate radioactive isotopes of copper and cesium, and also contains heavy metal compounds. Moreover, the content of these harmful substances in the soil is tens of times less than in the mushroom itself, which absorbs them.

The main symptoms of pig poisoning are as follows:

• nausea, vomiting, diarrhea, abdominal pain;
• hallucinations;
• cardiopalmus;
• profuse salivation and increased work of the sweat glands;
• labored breathing;
• pallor or yellowing of the skin;
• development of respiratory or renal failure.

There is no antidote, and if you do not go to the hospital in time for medical care, then the chances of survival become less and less. Possible treatment consists of taking antihistamines, hemodialysis and plasmapheresis procedures under the supervision of doctors. These procedures only alleviate the course of the disease and cannot guarantee complete healing.

After examining the pig mushrooms (poddubnik), collected by scientists in different areas, in different time years and at different stages of ripening, it was revealed that the mushroom produces muscarine, a poison similar in properties to that produced by the well-known fly agaric, as well as a number of other especially poisonous mushrooms. Therefore, when deciding whether these pigs that mushroom pickers praise are edible, be guided by scientific information.

But there are edible pigs!

This assertion is worth questioning, even if we're talking about not about pigs from the pig family, but about mushrooms of the same name from the tapinella family, which until recently were considered a conditionally edible crop with unstudied toxic properties.

The fat pig tastes bitter. Despite this, most people believe that this mushroom is suitable for consumption fried after preliminary boiling in a solution of salt or soda to remove bitterness.

This mushroom is most useful in the manufacture of medicines, since its fruiting body contains atromenthin, a pigment that has antibiotic properties and has an antitumor effect. This explains its unpleasant taste. Knowing about this property, some older people use it as a medicine or simply “for health.” But this initiative can also be called dubious, since together with the antibiotic (atromentin), they themselves poison the body with associated harmful substances, which any pig absorbs very well.

What does medicinal pigweed look like and where does it grow?

The difference between a thin pig and a fat one is that the latter is huge in size, so it is difficult to confuse it with its thin sister. The cap has a diameter of 8-20 cm, its surface is colored brown or brown-olive. As it matures, the cap cracks and takes on an asymmetrical shape.

The cap of a young mushroom is convex, then expands unequally in different directions. The edges are slightly folded inward, towards the leg. There is a depression in the middle. The plates are yellow, descend along the stalk, and when you press them, dark spots appear. The leg is fleshy, thick, velvety, and has a height of 5 to 10 cm, so the mushroom looks very massive. It is rare, grows singly, less often in groups. Prefers deciduous or coniferous trees, grows on stumps, roots of fallen trees or on the ground.

Other types of the same mushroom

When a person wants to understand why pigs are harmful, then it is worth familiarizing themselves with other varieties of this insidious mushroom so that there is no incorrect assumption that some of the pigs are edible. There is no need to deceive yourself and try to understand the benefits and harms of pigs. We answer unequivocally - none of the pigs should be eaten, there is no need to risk your health and the health of your loved ones and children. There are a lot of other mushrooms in the forest that are at least harmless. They are much more useful than the ones discussed in this article.

Among known species- a conditionally edible white pig (giant white pig, govorushka) from the row family. The cap has a diameter from 10-20 to 40 cm, fleshy, with edges turned inward and a concavity in the middle. A young mushroom has a snow-white cap, while a mature mushroom becomes creamy in color. The leg is from 3 to 12 cm high (up to 40 cm in individuals growing in Europe). The thickness of the leg can reach 4 cm. The pulp is dense, white, with a floury smell.

May cause stomach upset if eaten. The stem of the mushroom contains a high concentration of milky juice, which makes the taste bitter. The pulp of the mushroom is rich in an antibiotic that destroys the tuberculosis bacillus.

Next comes the alder svinushka (aspen) - a mushroom from the svinushka family, which is quite rare in the CIS. It got its name because of its tendency to grow next to aspen or alder. Outwardly, it resembles a thin pig and is just as dangerous as it is.

The alder pig's cap is 5-15 cm in diameter, light brown in color, convex at first, and has a depression or funnel in the middle. The surface is fleecy and soft. Medium frequency records, soft and narrow. The spore powder has a brown tint. The leg reaches a length of 5 cm, has a diameter of 1-1.5 cm, and tapers towards the base. Distinguish from thin pig maybe by a cracked cap and a more saturated red color. In addition, both mushrooms differ greatly in the places where they usually grow.

To eat or not to eat?

Even after the official exclusion of pig mushrooms from the list of edible mushrooms (due to the increasing frequency of fatal poisonings), heated discussions among mushroom pickers flare up everywhere with enviable consistency. Disputes arise because among amateurs there is no exact formulation of which mushroom is a pig mushroom, which cannot be used for culinary purposes, and which mushroom is not a pig mushroom, but it is stubbornly called that way. And the hapless mushroom picker justifies his position by the fact that there are certain false pigs, which are poisonous, and there are other pigs like this, but they are suitable for consumption, and he eats them all his life. He even knows what can be cooked with the addition of pig and how.

Other people who believed such mushroom pickers collect full baskets of pigs, cook, have dinner... And then they call an ambulance and try to inform all people so that they do not collect this terrible mushroom. But still there are more negative reviews about dunki than positive ones, and this cannot but be alarming. Therefore, based on the available data, decide poisonous pigs or not, only you need it. But it is still strongly recommended not to push your luck and choose other mushrooms for your culinary creativity.