According to reports, Jiangsu will also occur poisoning incidents of poisonous mushrooms every year, and common poisonous mushrooms include flesh brown scale ring bing mushroom, European-style amanita, big green fold umbrella and so on. Gastrointestinal symptoms such as nausea, vomiting, abdominal pain, and diarrhea can occur after accidental ingestion, and liver and kidney damage may occur in severe cases. Among them, liver-damaged poisoning is the most dangerous, with urgent onset and high mortality rate.
Sun Hao, deputy chief physician of the emergency department of Jiangsu Provincial People's Hospital, said: "Liver damage type poisonous mushrooms, such as the mushroom poisoning incident containing Amanita toxin, also accounted for the largest proportion of injuries and even deaths. Use half a catty to fry a dish, and eat this dish for a family of three, there will be a risk of serious liver damage. 3 to 6 grams is enough to damage or even fatal. ”
Doctors said that some of the methods of identifying poisonous mushrooms circulated in folklore, such as "brightly colored, good-looking mushrooms are poisonous", "fried with silverware, garlic, rice or boiled black", "injured discoloration, poisonous juice", etc., have no scientific basis. The identification of wild poisonous mushrooms requires the help of professionals with the help of professional instruments in the laboratory!
Sun Hao said: "The bright colors and good-looking ones may be poisonous, which is a misunderstanding. Some brightly colored mushrooms are classic edible mushrooms. ”
In addition, the claim that high temperatures or frying can be detoxified is also wrong. Doctors caution that there is no way to degrade or remove mushroom toxins by any cooking method. Not picking and not eating wild mushrooms is the key to preventing poisoning of poisonous mushrooms. If you have symptoms such as nausea, vomiting, abdominal pain, diarrhea with dizziness, headache, and limb weakness after eating mushrooms, you must seek medical attention in time.
(Reporting by Wang Leping and Wang Jiaoqun)
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