The cause of poisoning may be the accumulation of toxins from absorbed oils due to contamination of the soil, improper storage, etc.
“Due to contamination of the soil during cultivation, champignons can accumulate toxins. The risk of poisoning may be associated with deterioration of the product during storage – mushrooms turn black, become slimy, and an unpleasant odor appears. In general, eating raw champignons is not prohibited, but every gourmet should understand that there is a risk of poisoning,” Umnov said.
News materials are not equivalent to a doctor’s prescription. Consult a specialist before making a decision.
Source: Ferra
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