Such a post was shared last weekend on Facebook by Jovita, the author of the “Miškų Takais” account. In it, the woman claims that raw chanterelles are “one of the most interesting mushrooms in our forests,” and explains that they have even more beneficial properties when not thermally processed.
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“In folk medicine, it has long been believed that raw chanterelles can help maintain intestinal cleanliness and create an unfavorable environment for some parasites. It is thought that the compounds they contain are sensitive to heat, so their properties decrease when heated.
Moreover, chanterelles are valued for:
- fibers, which are beneficial for normal intestinal function;
- B vitamins;
- vitamin D precursors;
- minerals – potassium, copper, and iron;
- antioxidants that help protect cells from oxidative damage.
If you pick only well-known chanterelles and are sure of their species, usually it is enough to eat a small handful (about 30–50 g) of fresh mushrooms. It is important to clean them well and eat in moderation,” the woman claims in the post, which she agreed to share with the 15min portal.
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What does the mushroom expert say?
Although many people expressed agreement with Jovita’s story in the comments under the post, some also had doubts about whether such a practice is really safe for our health.
Regarding questions about whether it is recommended to consume raw chanterelles and what health risks could arise from doing so, Jonas Kasparavičius, a mycologist and a research worker at the Mycology Laboratory of the Botanical Institute of the Nature Research Centre, answered the 15min portal.
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