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The thin pig is an interesting mushroom, the edibility of which still causes heated debate. Some believe that after processing it can be consumed, others attribute the pig to poisonous mushrooms. To understand, you need to study the features of the species.
What does a thin pig look like
The mushroom, which is also called dunka, pig’s ear, pig and barn, can be recognized by its wide, fleshy hat, reaching 15 cm in width in adulthood. The photo and description of the thin pig show that in young thin pigs the hat is slightly convex, but gradually becomes flat and acquires a funnel-shaped depression in the center. The edges of the cap are velvety, strongly wrapped. The color of a thin pig depends on age – young specimens are usually olive-brown and slightly pubescent, while adults have a reddish, rusty, buffy color. In adult specimens, the hat is shiny and without a fringe; as it ages, the color begins to fade.
The underside of the cap is covered with wide thin plates descending down the stem. The plates are quite rare, they can close together, forming a grid, they are ocher-yellow in color. The leg of a thin pig can rise up to 9 cm above the ground, and reaches 1,5 cm in diameter. The shape of the leg is usually cylindrical with a slight narrowing in the lower part, with a dense structure.
The pulp on the cut is loose and soft, yellowish in color, quickly turns brown in the air. The fresh thin pig does not have a specific smell and taste, which is why many mushroom pickers mistakenly perceive it as a completely safe forest species.
Description of the thin pig
The thin pig belongs to the Svinushkov family and is widespread throughout Europe and central Our Country. It grows both in coniferous and deciduous forests, most often it can be found in birch groves, thickets of shrubs, on the outskirts of ravines and swamps. The pig is also found in oak forests, on forest edges, under pines and spruces, and in the roots of fallen trees.
The fungus prefers well-moistened soils, and usually grows in large groups – single thin pigs are less common. The peak of fruiting occurs at the end of summer and the beginning of autumn. At the same time, the first pigs can be found already in June, and they continue to grow until October.
Svinushka thin edible or not
The question of the edibility of thin pigs is of great interest. Until 1981, the mushroom was considered conditionally edible – it was assigned to the 4th category of edible species, defined as universal, and allowed to be salted, pickled and fried. It is for this reason that many mushroom pickers even now refuse to “transfer” the mushroom into the category of poisonous, out of habit continuing to put it in a basket.
However, modern science adheres to a very definite opinion. In 1981, the Ministry of Health officially crossed out the thin pig from the list of edible. In 1993, it was classified as a poisonous mushroom and remains there to this day.
The basis for such changes was the results of recent research by mycologists. In the pulp of a thin pig, toxic substances were found – muscarine, hemolutin and hemolysin. During heat treatment, these compounds are not destroyed or are partially destroyed, therefore, they accumulate in the body over time.
When eating a thin pig for food, at first glance, the body does not receive any harm – provided that the mushrooms are cooked fresh. Instant poisoning does not occur, but the toxic compounds present in the pulp remain in the blood and tissues. If you eat a thin pig often, then over time their concentration will increase. The negative effect of toxins will manifest itself in the fact that antibodies will begin to form in the blood, causing the destruction of red blood cells. This process will lead to a drop in hemoglobin levels, and after that – to severe damage to the liver and kidneys. Thus, a person will develop anemia or jaundice, which will be caused by seemingly harmless pigs.
Thus, thin pig mushrooms are classified as unambiguously inedible, it is not recommended to eat them. If a person’s liver and kidneys are healthy, then there will be no bad consequences from a single use of the fungus, but with repeated use, the state of health will inevitably worsen.
Similar species
There are no frankly dangerous poisonous twins in a thin pig. You can confuse it mainly with mushrooms of the same species – alder and fat pigs.
Pig fat
In color and structure, the species are very similar to each other. However, their differences are also very noticeable – a fat pig, as you can already understand from the name, is somewhat larger. The diameter of the cap of an adult mushroom can reach 20 cm, and the stem usually grows up to 5 cm in diameter.
Contrary to popular belief, the fat species is similarly categorized as inedible. It has a similar chemical composition and is harmful to health, so it cannot be used for food.
Alder pig
This rather rare mushroom also resembles a thin pig in its color, size and shape of the stem and cap. But the red color of the alder variety is usually brighter, and besides, pronounced scales are noticeable on the hat. Mushrooms also differ in places of growth – the alder mushroom grows under aspens and alders, and it is impossible to meet it in random places, like a thin pig.
The alder variety also belongs to the category of poisonous mushrooms, and after its use, intoxication develops very quickly. The concentration of muscarine in the composition here is higher than in fly agaric – negative symptoms can appear as early as half an hour after the use of the fungus in food. It is highly discouraged to confuse an alder pig with a thin one – the consequences can be critical.
Polish mushroom
Sometimes an edible Polish mushroom is mistaken for a thin pig. The similarity lies in size and color, but it is easy to distinguish them from each other – in the Polish mushroom, the hat is convex, without a recess in the center, and on the underside its surface is spongy, not lamellar.
motley flywheel
Another edible mushroom, due to inexperience, can be confused with a toxic pig. The motley flywheel has a fleshy hat up to 10 cm in diameter on average, with its light brown color it can look like a thin pig. But the hat of the mushroom, regardless of age, remains flattened-convex – there is no depression in its center. In addition, on the underside of the cap are not plates, but thin tubes.
Application
Official science and the Ministry of Health quite unequivocally attribute the thin pig to poisonous mushrooms and prohibit eating it. But, despite this, individual mushroom pickers adhere to their opinion and continue to believe that in small quantities the species is safe for health. However, even they follow certain strict rules in their application:
- In its raw form, a thin pig is never consumed – a fresh specimen contains the maximum amount of toxic compounds and causes the greatest harm to health.
- Before use, the mushroom is soaked in salt water for at least 3 days. At the same time, every few hours the water needs to be changed to fresh.
- After soaking, the thin pig is thoroughly boiled in salt water, it also needs to be replaced until it stops darkening and becomes light.
For food consumption, the mushroom is usually salted – salt further reduces the concentration of harmful substances in the pulp. It should not be fried, dried and marinated; you should not take the gifts of the forest immediately after boiling without additional processing.
What to do if you ate a thin pig
Toxins in the composition of the poisonous mushroom thin pig affect the human body individually. Immediately after the deliberate or accidental use of the mushroom, some people feel normal, while others quickly notice a deterioration in well-being. Poisoning can occur in a short time and for the reason that the pulp of this fungus very well accumulates heavy metals and radioisotopes. If mushrooms are collected in a contaminated area, then the concentration of toxic substances in them will be 2 times higher than in the soil.
Intoxication after eating the mushroom is manifested by traditional symptoms, which include:
- abdominal pain;
- diarrhea and severe nausea;
- fever and fever;
- lowering of blood pressure.
With signs of acute poisoning, it is urgent to call a doctor, and before his arrival, drink more water and try to induce vomiting – in this case, some of the toxic substances will leave the body.
The situation is more complicated with the elimination of long-term consequences from the use of an inedible mushroom. In fact, it is not possible to remove toxic substances from the body, otherwise this species would not be considered such a dangerous product. First of all, it is recommended to take laboratory tests from time to time and control the number of red blood cells and the level of hemoglobin in the blood.
With a decrease in important indicators, it is recommended to consult a doctor to prescribe therapeutic treatment. Usually, with a deterioration in the composition of the blood, antihistamines are used to reduce the severity of the autoimmune reaction of the body. In severe cases, steroid hormones are used, they slow down the process of destruction of red blood cells, and the severity of negative consequences decreases.
Therefore, when collecting and processing mushrooms, one must carefully determine their species and try not to confuse an inedible mushroom with similar species.
Conclusion
The thin pig is an inedible mushroom with rather insidious properties. The consequences of poisoning them do not appear immediately, but are very severe, so it is not recommended to neglect them.
