Mushroom Allergy is Unique and Happens to few Mortals

Mushroom as a food resource is dangerous for 2–3 % consumers

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Dietary mushroom are rich source of Protein, Vitamin and minerals. They are low calorie eatables with dietary fiber and antioxidants. They are good to combat certain diseases as Alzheimer’s disease, Heart disease, Cancer and Diabetes. But for some it is considered highly toxic and fatal to some extent if ingested even in slightest amount. Around 2–3% of consumers find it toxic to cause food poisoning and major discomfort. They are allergic to this “unconventional” food category. Mushroom Allergy is Unique and Happens to few Mortals.

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Mushrooms are “unconventional” food resource

Mushrooms are fleshy sporing body of fungus! They are not considered as conventional plants. They are neither fruits nor vegetables. Somehow, they have found special place in our kitchens and cuisines.

Some North Indian cuisine made out of mushrooms are Mushroom-Muttar and Methi-Malai-Mushroom, Cream of Mushroom Soup, Garlic Mushroom topping the charts of famous restaurants. Sounds interesting huh?

Dietary/edible mushrooms are grown on soil above ground in optimized conditions. Many wild mushrooms are nutritious and delicious to consume though, many of them pose a threat to many consumers if ingested as a food source.

It may cause mild or severe food poisoning and even death in many cases.

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Common Variety of Edible/Dietary Mushroom

Always check the variety of Mushroom before ingesting. Some of the common variety of mushroom consumed are as follows:

1. Shiitake Mushroom
2. White Button Mushroom (Agaricus bisporous)
3. Oyster Mushroom (Pleurotus)
4. Paddy Straw Mushroom(Volvariella)
5. Enoki Mushroom