Is it possible to eat pig mushrooms? The most insidious mushroom: how to identify pigs

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. Unfortunately, they do not have a pronounced taste.

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 most 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 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 year 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, 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.

Pig is inedible and poisonous mushroom, belongs to the department Basidiomycota, class Agaricomycetes, order Boletaceae, family Svinushka, genus Svinushka (lat. Paxillus).

The scientific name of the genus comes from Latin word"paxillus", meaning "small package, bag." Russian definition The mushroom, apparently, arose due to the fact that its fleshy young caps are shaped like a pig's snout. But the origin of the names “dunka”, “solokha”, “cowshed” or “fetyukha”, which exist in different regions of Russia, is not known for certain.

The olive-brown cap of a young mushroom becomes rusty-brown as it ages, with a noticeable gray tint. Its diameter ranges from 12 to 20 cm. The dense flesh of the pig is colored pale yellow, over time it becomes loose and yellowish-brown. The leg is cylindrical and rather short, rarely reaching a height of 6 cm. A decrease in its diameter from the cap to the ground is often noted. Its smooth surface is painted almost the same as the cap, but in lighter colors. Wide and sparse plates on the lower surface of the cap quite often have a cellular structure due to the numerous bridges connecting them. Pigweed spores are thin ellipsoidal in shape, with a smooth surface.

The thin pig bears fruit from the beginning of June to the first ten days of October.

• Alder pig (lat. Paxillus filamentosus)

A poisonous mushroom that grows in deciduous and mixed forests European territory of Russia, Germany, France, Poland, Romania, Italy, Spain, Belarus and others European countries. Forms a symbiosis with alder and.

The cap with a slight funnel-shaped shape and a slightly lowered wavy edge can reach a diameter of 8 cm. The color of the pig's cap is yellowish-brown or reddish-brown with an ocher tint. The surface of the cap is dry, covered with pronounced scaly cracks. The yellowish pulp has a dense consistency without a pronounced odor; as it ages, it becomes loose. Often located ocher-yellowish plates are scattered along the stem, often forming cellular weaves at the base. The leg of the alder pigwort is low, rarely exceeds 5 cm in length with a maximum diameter of about 1.5 cm. It has a pronounced narrowing in the direction from the cap to the surface of the ground.

Alder mushrooms bear fruit from late June to mid-September.

• Thick pig (felt) (lat. tapin ella atrotomento sa)

Enough rare view pigs, found in European countries with temperate climate. Grows mainly in coniferous forests on uprooted roots, old stumps or fallen pine needles.

Hat is enough large sizes, with edges turning inward, can reach 20 cm in diameter. As the fungus grows, its shape can take on a disproportionate shape, resembling an elongated tongue. The surface of the cap, painted brown or olive-brown, is slightly velvety, dries out and cracks with age. The pulp of a thick pig has a watery consistency, without a distinct odor, and is yellowish in color. The plates are light yellow in color; when pressed, they change color to dark brown. The short olive-brown or brown leg with a fleecy coating has a dense, fleshy consistency and is quite often shifted to the edge of the cap.

• Tapinella panus, or ear-shaped pig (lat. Tapinella panuoides)

The fruiting body of the mushroom consists of a hard cap, reaching a size of 12 cm, and a small stalk, which is sometimes practically absent, growing and merging with the cap. The cap of the mushroom is fan-shaped; less common is the ear-shaped mushroom with a shell-shaped cap. The edge of the cap is uneven, with frequent teeth or waves. The surface is slightly velvety in young specimens, but in old mushrooms it becomes absolutely smooth. The color of the cap ranges from yellowish-brown to ocher. The ear-shaped pig has a rather dense, slightly rubbery flesh of a yellowish-cream or light brown color; when pressed, the flesh does not change color, and has a pronounced resinous-pine aroma.

Earwort is widespread in the coniferous forests of Russia and Kazakhstan, grows in groups or singly, preferring to settle on fallen pine needles or dead wood coniferous species trees. The pig often chooses the walls of wooden buildings as its habitat, which causes them to rot.

The ear-shaped pig is a mildly poisonous mushroom that is not eaten due to the presence of toxins in its fruiting body that provoke hematopoietic disorders.

• Paxillus ammonia virescens

Poisonous mushrooms that grow in Italy, Portugal, Germany, France, Spain, England, Sweden and some countries North Africa. This mushroom is common in city parks and gardens at the foot of deciduous and coniferous trees, although it is found in forests on the edges and along the banks of small rivers.

The mushroom is short (up to 10 cm in height) with a fleshy, dense cap, painted in beige-brown tones with a barely noticeable olive tint and a diameter of no more than 12 cm. It appears en masse in the fall. Pigweed spores are quite large, reaching 6 microns in size, and brown in color.

• Paxillus obscurisporus

From early spring to late autumn found in coniferous forests, on the edges of oak and linden groves, as well as open pastures. The hat, colored light brown or golden brown, has a slightly wavy, raised edge. Its diameter ranges from 4 to 13 cm. The white flesh with a brown tint has a pleasant, mild odor. The height of the leg, slightly expanding from the surface of the ground to the cap, does not exceed 8 cm, and its color varies from gray to yellowish. The plates on the underside of the cap are golden brown or reddish in color.

Pig mushrooms Paxillus obscurisporus bear fruit from early summer to autumn.

• Paxillus rubicundulus

It has a characteristic funnel-shaped cap up to 15 cm in diameter, with a smooth or velvety surface. The color of the pig's cap can be brown, yellowish-brown, gray-brown, rusty-ocher with a reddish tint. The color of the pork flesh varies from white to yellow-brown, changing to red-brown when cut. The leg is up to 8 cm high, cylindrical in shape, yellowish in color, and becomes reddish-brown with age. The plates are frequent, thin, yellowish-red or yellow-brown in color, becoming dark brown at the point of contact.

This variety of pigs is widespread in all European countries. It prefers moist lands along river banks, as well as light forests, in which it forms a symbiosis with alder.

• Pig mushroomsPaxillus vernalis

Grows in mountain forests North America, in which they form symbiotic relationships with aspen and birch. They are also found in Estonia, Denmark and Great Britain. The mushroom bears fruit from late summer to mid-autumn.

The cap is fleshy, convex, with a smooth or slightly rough surface, painted in various shades of yellow-brown. The yellowish, dense flesh of the pork has no distinct odor; when cut, it acquires a reddish-brown color. The height of the leg can reach 9 cm, and the maximum diameter is 2-2.5 cm. The color of the leg matches the color of the cap. The plates are yellowish or pale olive, often fused together.

For years, people have been collecting pigs and love them for their unique taste and ease of preparation. Experienced mushroom pickers categorically insist that these mushrooms are completely safe; before cooking, it is enough to boil and strain them. In contrast to this statement, there is an opinion about the danger and toxicity of these forest gifts. I wonder what the experts think about this? Let's try to figure out whether pigs are edible mushrooms or not?

Svinushkov family - photo and description

Popular names for pork are different: solokha, dunka, pig's ear, solopena, black milk mushroom. And in scientific literature mushroom is designated as Paxillus involutus- the pig is thin - and belongs to the family of pigs, which was first described more than a hundred years ago. For a long time, the family was considered intermediate between boletaceous and agaric mushrooms. And over time, mycologists assigned it to the order Boletaceae, which was confirmed by molecular phylogenetic analysis. But during this period, changes occurred in the pigs. Of the few genera belonging to the family, 8 Paxillus species were separated into a separate genus Tapinella. There's also a pig there.

Did you know? Pigs get their name from the dark, dirt-like spots that appear on them when touched.

The description of the pig is similar to the milk mushroom. The fleshy cap with curled edges in the center is concave, grows to 14–17 cm. In young specimens it is brown with an olive tint, in older specimens it is gray-brown. Feels dry and fluffy or smooth. In rainy, foggy weather it is sticky and unpleasant. If you press hard or cut off the edge, it will darken.

The inside of the mushroom is dense and cream-colored. The color can be different, yellow-brown spectrum. Doesn't smell. In summer, the basket often contains many wormy forest trophies.

The leg is small, within 10 cm, smooth, its color is often identical to the cap, but may differ in brownish yellowness. Feature pigs - brownish false plates under the cap. They look like folds and are easily separated from the surface.

More than 35 years ago, the pig mushroom was recognized as conditionally edible, according to taste qualities he was classified in the fourth category. And in modern reference books there is often information about its unsuitability for food and “mortal danger”.

Where and when do pigs grow?

They can be found from the end of spring to the beginning of frost almost everywhere: they grow in colonies, rarely alone, in forests, swamps, under trees and bushes, on uprooted stumps and even in abandoned anthills and mosses. The mushroom loves moisture and shade. From one clearing you can collect a small basket full. Found even under coniferous trees, but more often under oak and birch. Sometimes they even grow on trunks.

Pig mushroom - poisonous or edible mushroom?

Mushroom pickers continue to debate this topic today. old school and representatives of the scientific field. The former refer to the experience and knowledge of their ancestors, who ate only dunks, the latter – to the results of their research. Currently in dispute the last word the doctors said. The mushroom is dangerous. It turns out that its toxins can kill immediately, or after some time, since when pigs are regularly eaten, they accumulate in the body.

Arguments about edibility

Despite the fact that since 1984, thin and thick pork has been prohibited for collection, sale and preparation, it is collected. They motivate this with a banal argument: they say, our grandfathers and great-grandfathers ate, and nothing happened. Stubborn gourmets believe that even a poisonous mushroom can be cooked; heat treatment will destroy all toxins. To be on the safe side, you can boil the collected trophies with the onion 3 – 4 times. Other lovers of forest delicacies explain deaths after eating solopena as a result of confusion in mushrooms. Like, something poisonous could have accidentally gotten into the basket.

Scientists have also analyzed pig mushrooms in terms of their benefits and harms. They discovered a brown pigment in the body of Dunka - atrotomentin, which has antibiotic properties, and polyporic acid, which can destroy malignant tumors. According to doctors, this is not enough to allow the use of the mushroom. It is used only for the preparation of medicines.

Many people love these mushrooms for their unique taste and ease of cooking. Experienced mushroom pickers say that pig mushrooms are quite edible, they just need to be prepared correctly. To do this, they need to be boiled and strained.

However, experts talk about their toxicity and inedibility. Mushrooms get their name from the dark spots that appear on them when touched.

They were first described in the last century. IN scientific works The name used is thin svinushka, which belongs to the svinushka family. People have several names - solokha, pig's ear, black milk mushroom.

In the photo, pigs can be confused with milk mushrooms. They have large caps - up to 17 cm in diameter, which are concave inward. The cap is rolled up at the edges. In young mushrooms it is brown, while in older mushrooms it is grayish.

The pig has a small leg - no more than 10 cm, the same color as the cap. The inside of the mushroom is dense, creamy and odorless. In summer it is often attacked by worms, so you need to be careful when collecting.

Despite the fact that in the last century it was recognized as conditionally edible, in current reference books it is indicated as poisonous and unsuitable for food.

Where can I 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 abandoned anthills. They are almost never found alone and grow in large groups.

The pig loves damp and shady places. Very often found under birch and oak trees, sometimes it can grow on trunks. Rarely appears under coniferous trees.

Mushrooms bear fruit every year. Most often, mushroom pickers prefer to collect young pigs; they are much denser inside than old ones.

Why is the mushroom not edible?

After research, the medical community recognized pigs as poisonous.

Many gourmets, despite medical prohibitions, continue to collect and prepare pigs for food.

Their main argument is: “the grandfathers ate and nothing happened to them.” They claim that the mushroom just needs to be cooked correctly.

According to experienced mushroom pickers, the pig needs to be thoroughly boiled with the onion, and not just once, but 3 or 4 times. In this case, they explain the poisoning by the fact that other poisonous specimens were collected.

In more detailed descriptions Pig mushrooms contain a pigment that has antibiotic properties and an acid that destroys tumors.

Of course, this is not at all enough for them to be eaten, but the mushroom is used in the production of medicinal products.

Toxic properties of the mushroom

In the course of research, the characteristics of 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 it contains, which retain toxins even under high temperature influences.
• 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 can be fatal.
• The structure of the mushroom resembles a sponge. Due to this, the pig is able to retain radioactive isotopes such as cesium and copper inside itself.
• Poisoning may appear after a certain time. Toxins can accumulate in the body for a long time. Children are most susceptible to poisons.

Despite disparate opinions, it is still better to trust doctors who say that the mushroom is toxic.

There is no point in risking the health and life of your loved ones and, of course, yourself.

In the photo, pig mushrooms can be distinguished from others quite easily, but in practice this can be quite difficult.

Therefore, it is better to be careful and just pass by.

When picking mushrooms you need to use 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.
• Fresh mushrooms collected with your own hands must be thoroughly boiled to protect yourself from possible toxins.
• Mushrooms cannot be stored for a long time, even in the refrigerator.

Photo of a pig

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, NO chronic diagnoses, runs around 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?