From: norsgerm@a...........   
      
   Thanks Fred, Irene & Dan.   
   I guess moderation, sanitation(cooking) and variety are the 'spice of life'.   
   Last fall (aug, sept) when I was foraging nonstop, I got frustrated at not   
   being able to try all the varieties (edible) because I was always waiting to   
   see how the last one might affect me. Only got a little upset once because a   
   ate a pan brim full of suillus without cleaning them well enough. Hell, I   
   still thought they were deliscius!!!!!!   
   Kurt   
   "Frederick Burroughs"  wrote in message   
   news:128vs9pfrvth33@corp.supernews.com...   
   > Irene Andersson wrote:   
   >> On 13 Jun 2006 20:25:20 -0700, dwheeler@ipns.com wrote:   
   >>   
   >>   
   >>>MMH (monomethylhydrazine) and DMH (dimethylhydrazine) are found in   
   >>>mushrooms and are both carcinogenic. But both compounds can be   
   >>>decreased by cooking at even moderate heat.   
   >>   
   >>   
   >> True again, cooking for 30 minutes decreases the levels. About 25%   
   >> remains then, but unfortunately much less of the nice almondy taste   
   >> that I like in the raw ones. In other words: Instead of eating 4 times   
   >> as much of cooked Agaricus, I can just as safely keep today's   
   >> consumption level of raw ones.   
   >>   
   >>   
   > Here is a report discussing the level of agaritine in A. bisporus, and the   
   > reduction by different methods of processing; See (in pdf format):   
   > http://www.norden.org/pub/velfaerd/livsmedel/sk/TN2004558.pdf   
      
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