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Straight talk about Mushrooms. |
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Mushrooms are popular items in our modern diet. But how good are they for us? Do they have a positive effect on the health of our cells?
We are aware of the life-threatening effects of the many poisonous mushrooms, and of the psychotic effects of the gold-tops and blue-meanies. But what about the buttons and field mushrooms? Are they OK? Growing evidence is now available that these mushrooms may harm our health! Mushrooms are saprophytes, a fungal form of life that lives on decaying organic matter. They are neither plant nor animal life. And interestingly, they were not part of man's original diet. The growing use of mushrooms by vegetarians, in 'organic' diets, and as an alternate therapy for cancer has caused a renewed interest in the study of mushrooms. But scientists have been concerned about certain chemicals found in mushrooms for many years. Back in the December 1975 issue of the journal 'Cancer Research', a warning was given about the cancer forming effects of hydrazines, a family of chemicals found in wild and cultivated mushrooms, tobacco and tobacco smoke, in industry, agricultural chemicals, and in drugs.
It was the first warning of many! In November 1977 the journal 'Cancer' carried an article that described hydrazines from mushrooms, tobacco, and industry, that cause bowel and other types of cancer. In 1980 20 newly discovered cancer-forming hydrazines were found in more mushrooms, drugs, and agricultural herbicides. (J Cancer Res Clin Oncol 1980;97(2):97-108) The article finished with these words: "The human population should be warned against the use of this hazardous class of chemicals, the total number of which is now 40." The September 23, 1983, issue of 'Science' carried an article titled "Dietary Carcinogens" (chemicals in our diet that cause cancer), where the researcher discussed this powerful family of poisons, now known to be found in all mushrooms. "Most hydrazines that have been tested are carcinogens (cancer forming), and mutagens (mutant forming), and large amounts of carcinogenic hydrazines are present in edible mushrooms. The widely eaten false morel contains 11 hydrazines, three of which are known carcinogens. One of these. causes lung tumours in mice at the extremely low dietary level of 20mg per day (1/50th of a gram)." "The most common commercial mushrooms contains about 300mg (3/10th of a gram) of agaritine (another hydrazine). Some agaritine is metabolised by the mushroom to a diazonium derivative which is a very potent carcinogen, (a single tiny dose of 400 ng/g (0.0000004 of a gram) gave 30% of mice stomach tumours) and which is also present in the mushroom in smaller amounts..."
This is cause for some concern! In 1988 a review of 60 carcinogenic hydrazines was published. (In Vivo 1988 May-Aug;2(3-4):209-42) In part it stated: "The toxic properties of sixty carcinogenic hydrazines are reviewed and presented. Many of these chemicals are synthesised by man and used in industry, agriculture and medicine, while others occur in nature as ingredients of fungi and plants. The human population is, therefore, exposed to them to a considerable degree." "These compounds, in addition to being carcinogens, have toxic effects in the gastrointestinal tract, respiratory, nervous, lymphoreticular, hematopoietic, cardiovascular, genitourinary, integumentary, musculoskeletal systems, etc., of 15 animal species and man... they caused toxic damage in practically every organ and tissue... Their hazardous properties deserve careful attention." Then in 1991 new research (In Vivo 1991 Mar-Apr:5(2):95-100) described the carcinogenic, mutagenic, and teratogenic (causing foetal abnormalities) activity of 11 hydrazine analogues and diazonium ions. These chemicals are ingredients of 22 mushroom species. Of these, one or more are cultivated, while the remaining 21 are wild fungi, many of which are considered to be edible. This was followed up in 1993 (In Vivo 1993 Jan-Feb;7(1):101-10) when further teratogenic effects of these chemicals in humans and in six animal species were reported. Of the 30 hydrazines studied, 23 were found to powerfully induce physical defects in the developing embryos of animals. More recently (In Vivo 2000 Mar-Apr;14(2):299-319) twenty-three carcinogenic hydrazines were found in mushrooms, tobacco, bay leaves, antibiotics, soil and other sources.
Also, 61 other synthetically-produced hydrazines and related chemicals compounds which were or are in use as pharmaceutical drugs, agricultural substances, industrial chemicals and fuels for military and space vehicles and rockets where found. Of the 98 hydrazines and related chemicals studied for carcinogenic action thus far, 84 were found to be carcinogenic. This means that the human population is exposed in various degrees to a substantial number of these agents. The need to limit our exposure is immediately apparent. Here we have concentrated on the hydrazine family of chemicals to illustrate the potential dangers of mushrooms.
But there are many other health-damaging and potentially lethal substances that are in edible and poisonous mushrooms. Each of the various mushroom groups exerts its toxic effect by a different mechanism and certain toxins attack individual organ system. For example, the amatoxins from some species cause severe liver cell damage by inhibiting protein manufacture at the cellular level, causing cell death. The gastrointestinal tract and kidneys are also affected severely. Ibotenic acid and muscimol bind to glutamic acid and GABA receptors respectively, interfering with central nervous system receptors. Monomethylhydrazine from other species affects the gastro-intestinal tract, liver, and kidneys by inhibiting he production of GABA, a nervous system chemical. Muscarine affects the autonomic nervous system. Coprine inhibits aldehyde dehydrogenase, producing a disulfiram-like reaction in those individuals consuming ethyl alcohol. Psilocybin indole exerts its effect on the central nervous system by stimulation of serotonin receptors. Orellanine and orelline, kill kidney cells.
The toxicity of these chemicals is not reduced by cooking or drying the mushroom. From this evidence we see that mushroom toxicity is a real concern to us! While most times we eat mushroom there is no immediate clinically significant poisoning, there is a vast range of species that cause symptoms that often go unrecognised, such as gastrointestinal discomfort. But the question must be asked, "What is the effect of small doses of these potentially life destroying chemicals? Is it worth placing my cells at risk when my life depends on their health?" For me, I think not. Mushrooms as a regular part of my diet must increase my exposure to these chemicals, must increase my risk of disease. Do mushrooms have a part to play in our diet? . |
THE END