A warm and humid summer is a real joy for mushroom picking enthusiasts venturing into the forests in search of prey. The pharmacist notes that mushrooms in Lithuania are valued not only for their rich taste but also for their nutritional value. They contain a lot of water, fiber, proteins, enzymes, B vitamins, antioxidants, and various minerals, according to a press release.
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However, V. Bečelytė points out that for some people, mushroom picking is a serious hobby, where different mushroom species are easily recognized, their processing methods are known, and there is an interest in mushroom-rich areas, different forests, and even dedicated equipment. For others, mushroom picking is more associated with entertainment, when they go to the forest to have a good time, get acquainted with the country’s nature, and enjoy a few delicious finds.
“Inexperienced mushroom pickers usually make three main mistakes: they underestimate that mushrooms are difficult-to-digest food; they do not clean and process mushrooms sufficiently, and they forget moderation when tasting. In such cases, patients visiting the pharmacy complain of bloating, a feeling of tightness or heaviness in the stomach, heartburn or nausea, and belching. In more severe cases, disgust and vomiting may also occur,” says the pharmacist.
Mushrooms are not light food
Pharmacist V. Bečelytė explains that although mushrooms are a valuable food product, some substances in them can be difficult to digest. One such substance is chitin, which helps mushrooms maintain their shape even after processing. Some mushrooms have more of this substance, others less. Mushrooms also contain harder-to-digest fibers.
“It should also not be forgotten that the proteins present in these forest delicacies can again complicate digestive processes, especially if fatty foods are eaten alongside, such as sour cream, cracklings, sauces with mayonnaise. If alcohol is consumed alongside mushroom dishes, the digestive system is further burdened. Therefore, I would advise not to overdo it when tasting mushroom dishes, to drink enough water alongside, eat fiber-rich products such as vegetables, and not forget to move lightly,” she notes.
V. Bečelytė adds that mushroom dishes should rather be limited for those suffering from kidney, liver, and digestive system diseases, pregnant women, and children.
Proper processing can help prevent poisoning
Before preparing mushroom dishes, it is very important to properly clean, wash, and process them by boiling, frying, or stewing. When cleaning mushrooms, first separate the cap from the stem, clean off any adhering dirt, and carefully inspect the mushroom for mold, worms, or beetles.
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“After cleaning the mushrooms, I would advise placing them in a bowl with water and salt and washing them by hand, allowing them some time to soak. Then, the mushrooms should be drained and allowed to soak again in salty water. This procedure can be repeated several times to ensure that the mushrooms are clean and suitable for cooking. However, even if we wash mushrooms several times, it does not mean that we can eat them raw – this can be dangerous due to small microorganisms on the mushrooms and some substances present in the mushrooms themselves,” lists the pharmacist.
According to her, processing mushrooms at high temperatures not only reduces chitin levels but also increases the bioavailability of beneficial substances in mushrooms for humans – beneficial substances are more easily absorbed, and digestion is not overloaded. Mushrooms can also be dried, pickled, or salted.
What to do if digestion is disturbed?
If you notice that after tasting mushroom dishes you feel heaviness and other mentioned symptoms of digestive disorders, the first step should be water consumption. You can also drink chamomile, peppermint, ginger, or caraway teas. It may be beneficial to move a little physically.
“If symptoms worsen or do not pass after an hour or two, digestive enzymes can be used to help break down fats, proteins, and carbohydrates. You can use natural digestive enzymes containing papain, bromelain, inulin, gentian, or over-the-counter medicinal preparations with animal-derived digestive enzymes, pancreatin,” advises V. Bečelytė.
Activated charcoal can also be useful, which is most suitable if gas accumulates, diarrhea occurs, or poisoning is suspected. If bloating or heaviness in the stomach is felt, 2–3 activated charcoal capsules can be taken several times a day, and if symptoms of poisoning occur, a larger dose should be taken at once, calculating 1 capsule per 10 kg of body weight. This means that if a person weighs 60 kilograms, 6 capsules of activated charcoal would be needed.
“It is important to note that digestive enzymes and activated charcoal preparations cannot be taken at the same time, as they work differently: activated charcoal helps absorb toxins and bacteria, while digestive enzymes affect the digestion process itself. In addition, activated charcoal can reduce the effect of digestive enzymes. It is best to take a 2–3 hour break between taking digestive enzymes and activated charcoal,” adds pharmacist V. Bečelytė.
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