TYPES OF FOOD
Mushrooms and fungi
Mushrooms and fungi
Mushrooms are probably the most familiar examples of a unique
group of organisms—fungi—that also includes molds and yeasts.
Fungi are not only foods themselves but are also vital for making
other items in the diet, such as bread,
cheese, and alcohol.
THERE ARE ABOUT 100
SPECIES OF POISONOUS
MUSHROOMS IN NORTH
AMERICA ALONE
Versatile food
Fungi are neither plants nor animals but make
up their own separate group of living things. Some
fungi, notably mushrooms, feed on dead and decaying
matter, yet they can be healthy components of the diet and
a sustainable source of protein and micronutrients; some
species, however, can be highly toxic. Their relatives—
yeasts and mold—are used to transform foods and are
essential for processes such as fermentation (see pp.52–53).
FUNGI AND YEASTS
SOY SAUCE
YEASTS
MEAT SUBSTITUTES
FUNGI
MYCOPROTEIN
BLUE CHEESE
SOFT CHEESE
MISO
Uses of fungi
Fungal protein (mycoprotein)
may be used by itself as a food
or it may be processed into other
meat substitutes. Fungi are used
to produce the veins in blue cheese
and the rind of some soft cheeses
(see pp.88–89), and the Japanese
seasoning miso relies on
fermentation by fungi for its
unique taste. Mushrooms are
also one of the few plant sources
of vitamin D for vegetarians.
Use of fungi and yeasts
We use both fungi and yeasts
to make soy sauce. First, a fungus
ferments the soybeans and wheat,
breaking down the proteins. Then yeasts
carry out a second fermentation to break
down the protein components to amino
acids, which help to add more flavor.
US_124-125_Mushrooms.indd 124 18/01/2017 11:13
124 125
TYPES OF FOOD
Mushrooms and fungi
Aflatoxins
The mold Aspergillus flavus grows on peanuts and grains in
humid conditions. It produces aflatoxins, which threaten the
health of any animals eating contaminated nuts or grain.
They are also extremely dangerous to humans, causing liver
damage and, potentially, liver cancer.
Aflatoxins in the food chain
Aflatoxins in crops may increase
due to poor storage (damp
conditions, for example).
The toxins may then pass
to animals in feed and to
humans who eat infected
crops or animal products.
SUSCEPTIBLE
CROPS
IMPROPER
STORAGE
ANIMAL
CONSUMPTION
HEALTH
Poisonous mushrooms
Poisonous and nonpoisonous species of fungus can
look very similar and live side-by-side. The various
poisonous fungi produce a wide range of toxins
(collectively called mycotoxins), including aflatoxins
produced by molds and amatoxins produced by
mushrooms. Some mushrooms, known generically as
psilocybin mushrooms, also produce hallucinogens.
Fly agaric
This red-topped
mushroom contains
several toxins, plus the
hallucinogen muscimol
Autumn skullcap
The autumn skullcap
contains the same
amatoxins as the
death cap
Death cap
Containing amatoxins,
the death cap is a
common cause of fatal
mushroom poisoning
Deadly dapperling
Resembling an edible
variety, this mushroom
contains amatoxins that
can cause liver damage
Fatal fungi
The difficulty in identifying mushrooms that are
safe to eat means that field mushrooms should
be picked only under expert supervision.
HIGH TOXICITY
LOW TOXICITY
Destroying angel
Actually several related
species, destroying angels
have the same amatoxins
as the death cap
Mushrooms are a good
source of potassium. Raw
white mushrooms, for
example, contain almost
as much potassium, weight
for weight, as bananas and
have the added advantage
of containing much less
sugar—about one-quarter
of the amount in bananas.
POTASSIUM SOURCE
ALCOHOLIC
DRINKS
BREAD
Uses of yeasts
We use yeasts to produce the alcohol we
use in drinks and the carbon dioxide gas
that makes bread rise. The alcohol and
carbon dioxide happen to be by-products
of the yeast eating starch and sugar.
POTASSIUM MG/100G (3.5 OZ)
400
200
0
HUMAN
CONSUMPTION
US_124-125_Mushrooms.indd 125 03/02/2017 12:24
124 125
TYPES OF FOOD
Mushrooms and fungi
Aflatoxins
The mold Aspergillus flavus grows on peanuts and grains in
humid conditions. It produces aflatoxins, which threaten the
health of any animals eating contaminated nuts or grain.
They are also extremely dangerous to humans, causing liver
damage and, potentially, liver cancer.
Aflatoxins in the food chain
Aflatoxins in crops may increase
due to poor storage (damp
conditions, for example).
The toxins may then pass
to animals in feed and to
humans who eat infected
crops or animal products.
SUSCEPTIBLE
CROPS
IMPROPER
STORAGE
ANIMAL
CONSUMPTION
HEALTH
Poisonous mushrooms
Poisonous and nonpoisonous species of fungus can
look very similar and live side-by-side. The various
poisonous fungi produce a wide range of toxins
(collectively called mycotoxins), including aflatoxins
produced by molds and amatoxins produced by
mushrooms. Some mushrooms, known generically as
psilocybin mushrooms, also produce hallucinogens.
Fly agaric
This red-topped
mushroom contains
several toxins, plus the
hallucinogen muscimol
Autumn skullcap
The autumn skullcap
contains the same
amatoxins as the
death cap
Death cap
Containing amatoxins,
the death cap is a
common cause of fatal
mushroom poisoning
Deadly dapperling
Resembling an edible
variety, this mushroom
contains amatoxins that
can cause liver damage
Fatal fungi
The difficulty in identifying mushrooms that are
safe to eat means that field mushrooms should
be picked only under expert supervision.
HIGH TOXICITY
LOW TOXICITY
Destroying angel
Actually several related
species, destroying angels
have the same amatoxins
as the death cap
Mushrooms are a good
source of potassium. Raw
white mushrooms, for
example, contain almost
as much potassium, weight
for weight, as bananas and
have the added advantage
of containing much less
sugar—about one-quarter
of the amount in bananas.
POTASSIUM SOURCE
ALCOHOLIC
DRINKS
BREAD
Uses of yeasts
We use yeasts to produce the alcohol we
use in drinks and the carbon dioxide gas
that makes bread rise. The alcohol and
carbon dioxide happen to be by-products
of the yeast eating starch and sugar.
POTASSIUM MG/100G (3.5 OZ)
400
200
0
HUMAN
CONSUMPTION
US_124-125_Mushrooms.indd 125 03/02/2017 12:24
..................Content has been hidden....................
You can't read the all page of ebook, please click here login for view all page.