Microwaves are probably the most efficient way to lower agaritin levels in fresh mushrooms.
A plain white button mushroom called agaritin has a toxin, which can be carcinogenic. Normal white button mushrooms grow into cremini (brown) mushrooms, and cremini mushrooms grow into portobello mushrooms. They are all the same mushrooms. It’s the same as the green peppers are just red peppers. The amount of agaritin in these mushrooms can be reduced while cooking simply by deep frying, microwave, boiling, or even freezing to lower levels. “Therefore, it is recommended to process/cook mushrooms before consumption,” I noted in a video over a decade ago.
However, in my video, is it safe to eat raw mushrooms below and at 0:51? Looking at the different cooking methods, the agaritin in these mushrooms has not been completely destroyed. For example, take a picture of a dry baking. For example, baking at about 400° F. (a “a process similar to pizza baking”) reduces agaritin levels by about a quarter, so 77% is still remaining.
The boiling looks good and appears to wipe out more than half of the toxin after just five minutes, but agaritin is not actually eliminated. Instead, it has just been transferred to cooking water. Therefore, levels within the mushrooms drop by about half, 90%, in about 5 minutes after an hour, in about 5 minutes, mainly because ajaltin is leaching into the soup. For example, if you’re making soup, a 5-minute boiling is less effective than a baking that’s dried for 10 minutes, and even after an hour, it’s still about half of it.
Frying for 5-10 minutes eliminates a lot of agartin, but the microwave is not only a healthier way to cook, but it also works even better, as you can see at 1:39 in my video. Researchers found that in just one minute in the microwave “agaritin content in mushrooms reduced by 65%,” and in just 30 seconds in a microwave where more than 50% was eliminated. Therefore, a microwave is probably the easiest way to lower agaritin levels in fresh mushrooms. My technique is to add dried mushrooms to the water in the pasta while making spaghetti. Between a reduction of about 20% from drying and a reduction of about 60% from boiling for 10 minutes, more than 90% of agaritin is eliminated.
Should I worry about residual agaritin? That’s not the case at all, according to reviews funded by the mushroom industry. “Evidence available to date suggests that agaritin from mushroom consumption does not pose a known toxicological risk to healthy humans.” Researchers acknowledge that agartin is considered a potential carcinogen in mice, but that data should be extrapolated to human health outcomes.
For example, the Swiss Institute of Technology estimates that the average domestic mushroom consumption is expected to cause approximately two cases of cancer per 100,000 people. This is similar to US consumption at 3:00 in my video, as shown below, so “around 20 cancer deaths are expected per 1 x 106 (1 million) lives due to mushroom consumption.” “In comparison, we want to make sure that new chemicals, pesticides, or food additives are usually lower in risk of cancer than a million people. “This approach means that average mushroom consumption in Switzerland is too 20 times higher to be accepted,” and to reduce the risk to 1 million people.” – “Mushroom lovers should limit mushroom consumption to 50 g of service every 250 days! “This will be one half cup in just eight months. With that in mind, even if you eat one person’s service every day, the result is that there is only about 10,000 additional cancer risk. “To put it another way, if 10,000 people consume a mushroom diet every day for 70 years, the other could be due to mushroom consumption, along with the 3,000 cancer cases resulting from other factors.” But again, this is all based on “estimating that what leads to such a mouse model is equally effective in humans.” In fact, this is all just extrapolated from mouse data. What we need is a huge prospective study to investigate the association between human mushroom consumption and cancer risk, but there has been no such study up until now.
The researchers entitled “Mushroom consumption and site-specific cancer risk in two large US (Harvard) future cohorts,” and found “there is no association between mushroom consumption and total and site-specific cancers in women and men in the US.” ”
But eating raw or undercooked shiitake mushrooms can cause something else. Flagellates such as flagellum, whipping, and whipping. In my video, you can see the rash that makes you look like you were whipped at 4:48 below.
Here and at 4:58 in my video, there is another photo of the rash. It is thought to be caused by a compound in shiitake mushrooms called lentinan, but it appears to be a raw or undercooked mushroom problem as the heat is changing it.
Now it’s rare. Only about one in 50 people are sensitive and disappears on its own in one or two weeks. Interestingly, you can eat the shiitake mushrooms for as many as 10 days. So people may not make connections. One unfortunate man suffered on and off for 16 years before diagnosis. Hopefully, if many doctors have seen this video and have seen a rash like this, they will instruct the patient to cook their seetakes.