[Sca-cooks] mushrooms

[Phlip]

> Like, what kind of toxicity? and where from? And if it doesn't hurt you,
why
> would it still be called toxic? And if it only gave you a stomach ache, as
> opposed to killing you outright, why would people eat it and put up with a
> stomach ache?
> Thanks!
> Phillipa the confused!

Well, cuz, it's like this. There are many foods which are mildly toxic if
they aren't properly processed, but IF properly processes, are both very
tasty and good for you. This is true of some mushrooms, poke salad/pokeweed,
rhubarb, and even garlic.

As an example, the little green sprouts on the inside of a garlic clove is
mildly toxic, and it affects some people. Most people who think they are
allergic to garlic are allergic to that chemical in the sprout, not garlic
itself. If you remove that little sprout, they're just fine.

By the same token, most grains, such as wheat or barley, while being
perfectly edible before processing, aren't particularly digestible. Once you
remove the husks, grind them into flour, and make bread from them, they're
perfectly fine.

Understand now?

Phlip