The amanitin toxin is heat stable, remaining toxic whether eaten raw or cooked. The mechanism of action of amatoxin is by inhibiting RNA polymerase, causing disruption of transcription of mRNA. As a result, hepatocytes cannot synthesize key protein coding genes, leading to the disintegration of nucleoli and pathologically centrilobular hepatic necrosis. This leads to the insidious onset of liver failure over 48 hours. Late onset (more than six hours after ingestion) of vomiting and watery diarrhea occur due to the second component in some of these mushrooms which are phallotoxin. Lepiota species lack phallotoxins so may not have the onset of vomiting and diarrhea until after 12 hours post-ingestion, or may just present with symptoms of liver failure at 24 hours post ingestion.
Mushrooms, as long as its done slowly, can be cooked for extremely long times at extremely high temperatures as the spongy matrix that makes up the majority of their tissue is far more stable to heat than other protiens. They tend to go deep into maillard style caramelization type reactions instead of carbonizing as ling as you’re not incinerating them rapidly.
I love reading about Death Cap mushrooms and their cousin, Destroying Angel. By the time symptoms appear, you’ve already got irreversible damage. Specifically for Destroying Angel, as of 2016 there was about a 50 percent survival rate, but by 2023 that number had jumped to 85-90%. There’s no antidote. Mostly treatment is to hydrate the absolute fuck out of you so that you’re peeing out the toxin and pumping you full of electrolytes. The key to survival is detecting it as soon as possible.
This is how amatoxins from mushrooms kills you. They shut down mRNA synthesis in the liver.
https://www.ncbi.nlm.nih.gov/books/NBK431052/
Wow ok 😬
Well, heat stable to a point, though not sure how tasty mushroom ashes would be
Mushrooms, as long as its done slowly, can be cooked for extremely long times at extremely high temperatures as the spongy matrix that makes up the majority of their tissue is far more stable to heat than other protiens. They tend to go deep into maillard style caramelization type reactions instead of carbonizing as ling as you’re not incinerating them rapidly.
Edit: autocorrupt “Fixed” a word for me
Let’s find out
I mean, fried mushrooms are delicious. Just pick the right ones, so you can re-try the recipe later.
I love reading about Death Cap mushrooms and their cousin, Destroying Angel. By the time symptoms appear, you’ve already got irreversible damage. Specifically for Destroying Angel, as of 2016 there was about a 50 percent survival rate, but by 2023 that number had jumped to 85-90%. There’s no antidote. Mostly treatment is to hydrate the absolute fuck out of you so that you’re peeing out the toxin and pumping you full of electrolytes. The key to survival is detecting it as soon as possible.
Were they the mushrooms that woman in Australia used to murder her ex-in-laws?
Allegedly.
Not allegedly. She was just convicted on 3 murder counts
Good. I read some article that made it sound like the evidence wasn’t good or something.
That was the Death Caps. They’re a bit more survivable than Destroying Angel, but I wouldn’t want to eat either of them.
2 out of 4 died. That also sounds like 50% to me. You can have that science for free. A little treat.
Also denying food and drink. The toxin mixes with bile salts and is put back into the stomach by the gallbladder.
Secondary poisoning.
Someone get the last half of this comment to RFK immediately.