Slender pig (Paxillus involutus) photo and description

Keeping and caring for goslings

Diseases of goslings and their treatment at home require some knowledge and skill. If the bird encounters the same disease more than once, it is recommended to change the treatment tactics and try to give the goslings other drugs of a similar effect. Little goslings are especially susceptible to diseases.

During their short life, they did not have time to acquire strong immunity, so chicks get sick much more often than adults. Many diseases develop into chronic forms, which is fraught with the fact that new chicks will be constantly infected. Geese, which are carriers of diseases, are moved to a separate incubator.

Gosling

In addition, young animals need fresh grass to strengthen their immunity. Goslings should be fed before bedtime, as if fed in the morning, the goslings will lose activity and will not graze on fresh grass. Also, in the place where the goslings live, it is necessary to install lighting so that the bird can freely find food and water.

It is recommended to accustom the bird to a regular diet, because it can confuse the period of sleep and wakefulness. The most important conditions for caring for goslings and adults is poultry walking. The bird can be denied evening feed, but walking on the fresh grass cannot be limited.

Pig (Paxillus involutus)

Other names for the mushroom:
The pig is thin
Cowshed
Pig
Matryoshka

Synonyms:

Cowshed
Matryoshka
Filly
Pigs
Pig
Pig
Pig
Pig ear

Pig (Latin Paxillus involutus) or simply Pig is a mushroom of the Pig family. Until 1981, this mushroom was considered conditionally edible and belonged to the 4th category for food qualities. Currently, Pig is classified as poisonous, although many mushroom pickers disagree with this statement.

External description

The cap of the pig is 12-15 cm in ∅, fleshy, at first slightly convex, then flat, in the middle funnel-shaped-depressed, with a strongly wrapped furry-tomentose velvety edge, in a young mushroom it is olive-brown, fibrous-fluffy, in mature mushrooms it is buffy-brown or reddish, rusty, gradually fading, with shiny bare skin.

The pulp is yellowish, soft, friable, without a special smell and taste; on the cut it changes color - turns brown.

The plates are ocher-yellow, wide, sparse, descending along the pedicle. Often they are interconnected by jumpers and form a mesh grid. The spore powder is brown. Spores are ellipsoidal, smooth.

The leg is up to 9 cm long, 1-1.5 cm ∅, central, less often eccentric, often narrowed to the bottom, dense, cylindrical.

Spreading

The pig grows in deciduous and coniferous forests, most often in young birch forests, oak forests and shrubs, along the edges of ravines and sphagnum bogs, on the edges of meadows, as well as near the mossy bases of spruce and pine trees, on the roots of upturned trees. Occurs on moist soil often and abundantly in groups, less often singly.

Pig bears fruit from June to October.

Edibility

Many sources, especially recent publications, claim that the mushroom is poisonous. Not fatal, but most of the harmful impurities contained in the pig accumulate in the human body and are not excreted in the course of normal life.

But, if you really decide to use pigs, then we recommend boiling them several times before using, and each time in clean water. Also, some people have an individual intolerance to this mushroom, so if you haven't eaten pigs before, and after all you've read, you still decided to do it, then you need to start eating pigs with small portions no more than 1 time a day.

The most common use of pigs is salting. But some mushroom pickers consider the pig to be a universal mushroom that can be fried, pickled, dried.

Another negative property of the pig is its ability to very strongly absorb any chemistry, radioisotopes, heavy metals (lead) from the surrounding fields and roads. Therefore, it is not recommended to pick mushrooms, especially pigs, near roads, chemical plants, and even more so at nuclear power plants. Collect them deeper in the forest. Salts of lead and other heavy metals are poisonous, they accumulate well in fungi and the human body. Salt and acetic acid dissolves radioisotopes and heavy metal salts in mushrooms and removes them into solution. According to this, pigs need soaking for 24 hours, changing the water (preferably salted) every few hours, then the obligatory boiling in salt water, changing the water, until the water remains light.

Video about the Pig mushroom:

The pig is thin: photo and description

Mushroom Pig in the photo

Pig is a lamellar mushroom that grows in various types of forests in large groups, from July to October, it can form mycorrhiza. In recent years, the pig has been classified as a poisonous mushroom (it can cause poisoning, even fatal). It contains substances that lead to a decrease in red blood cells in the blood. Moreover, the manifestation of poisoning depends on the individual characteristics of the human body and can occur both a few hours later and several years after the use of these mushrooms.

Previously, the pig was considered an edible mushroom, it was even taken into government procurements. In all the old books, it is designated as an edible mushroom. Currently, views on her have changed. It turned out that the pig contains an antigen that causes the production of antibodies by the human immune system. Moreover, the effect of this antigen on the body depends on the susceptibility of each person. For some, excessive antibody production may occur, resulting in allergic shock. Signs of poisoning may appear after a few hours or several years, since the toxin can accumulate in the body. Kidney function is impaired, which can lead to death. Treatment is to maintain kidney function.

Further you can familiarize yourself with the photo and description of the mushrooms of different types of pigs.

The pig is thin in the photo

The slender pig (Paxillus involutus) is a lamellar mushroom, in some sources referred to as a pig's ear or dunka. Grows singly, in small groups or in numerous colonies from mid-June to early November, easily tolerating the fall in temperature. Grows in deciduous, mixed and coniferous forests, parks and gardens. In autumn, in the willow groves, you can find a lot of pigs.

Favorite habitats are wet areas of soil in lowlands and near swamps, woodlands, parks, vegetable gardens, as well as fallen tree trunks.

The mushroom is considered poisonous.

The cap is 5-15 cm in diameter, in young specimens it is convex, fleshy, light olive or greenish-beige, with a strongly tucked edge, with dense, thick light pulp, then open, with a depressed center, yellow-brown or gray-brown ...

The plates are descending, soft, branched, yellow-buffy.

As you can see in the photo, a thin pig has a cylindrical leg, thinned downwards, 3-8 cm long and 1-2 cm thick, velvety, of the same color with a cap:

The pulp is thick, soft, elastic in young mushrooms, loose, pale brown in mature ones, brown in old mushrooms, darkens on the cut. The smell of the pulp is pleasant, the taste is sour.

Fruiting from July to November.

Until the early 80s of the last century, the slender pig was considered an edible mushroom, but after cases of mass poisoning were noted in several countries at once, doctors unanimously attributed it to the category of poisonous. It turned out that as a result of the frequent consumption of this variety of pigs in the human body, there is an accumulation of antibodies that destroy red blood cells. This, in turn, leads to serious kidney problems.In addition, it turned out that the slender pig easily accumulates heavy metals in its tissues, which also have a destructive effect on the human body.

According to the description, this pig cannot be confused with other mushrooms.

Poisoning signs and typical symptoms

Eating thin pigs inevitably leads to the development of acute and chronic poisoning. Signs of the acute phase appear literally 30-40 minutes after eating. This is a typical muscarinic syndrome and can include:

increased saliva separation;
sweating;
weakness and dizziness;
weakening and decreasing the rhythm of the pulse wave;
lowering blood pressure.

In the future, vomiting and repeated loose stools join. Immediate medical attention required. Death can occur when a large amount of poison enters the body. In this case, swelling of the brain and lung tissue rapidly develops.

Chronic poisoning develops with the periodic consumption of small amounts of thin pig. This usually happens when it is used for pickling.

Gradually, over the course of many years, specific antigens accumulate in the human body, which accelerate the processes of blood clotting. Anemia of unknown etiology and thrombosis begin to appear. Death can occur due to acute myocardial infarction, cerebral stroke, or pulmonary vein thrombosis.

Where grows

The mycorrhizal fungus lives among a wide variety of deciduous and coniferous trees. Also exists as a saprob on a tree. It is found not only in forests, but also in urban environments. Grows alone, in bulk or in a wide community in summer and autumn.

Pig is widespread in the Northern Hemisphere, Europe and Asia, India, China, Japan, Iran, eastern Turkey, in the north of North America up to Alaska. The fungus is more common in coniferous, deciduous and birch forests, in which it prefers humid places or wetlands and avoids calcareous (chalky) soils.

Where does the pig grow?

The pig survives in a polluted environment in which other fungi cannot survive. Fruit bodies are found on lawns and old meadows, on woody material around stumps in autumn and late summer. Several species of flies and beetles use fruiting bodies for laying larvae. The fungus can be infected with Hypomyces chrysospermus, a type of mold. The infection results in a whitish plaque that first appears in the pores and then spreads over the surface of the fungus, turning from golden yellow to reddish brown in adulthood.

Mushroom harm

All pigs are definitely not valuable mushrooms. Health damage can be caused by the use of even conditionally edible fat pig, if it is often eaten in large portions.

Poisonous properties

A pig contains substances that affect the functioning of a living organism - lectins. They do not die during heat treatment. When passing through the digestive system, they enter the blood cells and disperse throughout the body, causing an allergic reaction at first. But the antibodies that have come to the defense do not attack the lectins themselves, but the cells in which they are located. That is, the action of the organism is directed against the organism itself.

And the next insidious step of poisons is kidney damage, the appearance of renal failure. In addition to the composition of the mushroom itself, the danger is posed by the property of the pig to accumulate heavy metals from the soil, radioactive compounds, sometimes during research there they found such an amount that exceeded the norm by hundreds of times.

Pig poisoning

Poisoning can occur in the first hours or stretch over time. It depends on the dose of the poison, the frequency of its use, the state of the whole organism, and immunity. The cumulative effect works here. At first, dizziness, change in consciousness, nausea, vomiting, abdominal pain, diarrhea may occur.Next, pallor of the skin is added or, on the contrary, jaundice develops, shock or breathing problems may occur.

First aid

Sometimes the symptoms of pig poisoning do not appear immediately, but even after a few days. In this case, it is not always possible to guess that the reason for their poor health is in them. But in case of mushroom poisoning, self-medication or delay is unacceptable. The first thing to do is go to the hospital urgently.

First aid for mushroom poisoning

There they will do all the necessary laboratory tests and other manipulations (washing the stomach, intestines, administering an antihistamine and more complex resuscitation procedures), the patient will be under the constant supervision of doctors monitoring vital signs. Laboratory tests can show erythropenia, abnormalities in bilirubin and hemoglobin levels.

Unfortunately, today there is no antidote for this type of substance, and treatment is aimed only at reducing symptoms. That is why early medical attention is key.

The pig is thin: photo and description

Pig mushroom in the photo

The pig is thin in the photo

Favorite habitats are wet areas of soil in lowlands and near swamps, woodlands, parks, vegetable gardens, as well as fallen tree trunks.

The mushroom is considered poisonous.

The plates are descending, soft, branched, yellow-buffy.

As you can see in the photo, a thin pig has a cylindrical leg, thinned downwards, 3-8 cm long and 1-2 cm thick, velvety, of the same color with a cap:

The pulp is thick, soft, elastic in young mushrooms, loose, pale brown in mature ones, brown in old mushrooms, darkens on the cut. The smell of the pulp is pleasant, the taste is sour.

Fruiting from July to November.

Until the early 80s of the last century, the slender pig was considered an edible mushroom, but after cases of mass poisoning were noted in several countries at once, doctors unanimously attributed it to the category of poisonous.It turned out that as a result of the frequent consumption of this variety of pigs in the human body, there is an accumulation of antibodies that destroy red blood cells. This, in turn, leads to serious kidney problems. In addition, it turned out that the slender pig easily accumulates heavy metals in its tissues, which also have a destructive effect on the human body.

According to the description, this pig cannot be confused with other mushrooms.

Types and their description with photo

The pigs are composed of eight types of mushrooms. Some of them are not very common:

Ear-shaped. Outwardly, it looks like an oyster mushroom and grows on the trunks of coniferous trees, attaching to them with a leg or an appendage from the cap. The color is olive, yellow or brown, the plates are light. The diameter of the cap is in the range of 2-8 cm. Growing time is late summer and autumn.

Most often there are two types of barn: thick, which is still eaten, and thin - dangerous to human health and life. It is imperative to distinguish between them. For this, photos can additionally help, they are even recommended to be taken with you to the forest and compared there on the spot.

Conditionally edible

The fat pig belongs to a group that is characterized by very low palatability, has no value as a source of useful ingredients. In foreign literature, it appears as inedible or with unexplored properties.

Distinctive features of a fat pig are a slow darkening of the cut, a short and thick velvet leg of a dark brown or black color, which has been compared to a cigar. The hat can reach 25 cm in diameter, velvety to the touch, brown or pistachio, with spots.

The hat can reach 25 cm in diameter, velvety to the touch, brown or pistachio, with spots.

Dangerous

The slender pig has a fleshy cap with curled edges and a funnel in the center. The color is olive, darkens with age.

The size of the cap is usually in the range of 12-15 cm, it is very rare to find a 20-cm one. She herself is fleshy, thick. At a young age, it is light and dome-shaped, over time it changes shape to flat and even slightly curved towards the center, and the color darkens.

The range of colors is from light gray to rich olive. The edges of the cap are wavy, the surface is rough and fluffy, although if there is a lot of moisture around it, it becomes glossy, slippery and sticky.

Cowshed

The leg is also medium-sized and even, it can reach a maximum of 9 cm in length and only 2 cm in width. The color is the same as the hat. A characteristic feature of the barn is that the flesh is light yellow inside, but on a break or cut it quickly darkens to brown.

The period and rules for collecting edible pigs

If mushroom pickers, despite not very flattering characteristics, still collect a barn, then you need to adhere to some rules:

go on a "quiet hunt" deep into the forest, moving as far as possible from highways and industrial buildings of factories - this will reduce the chances of collecting harmful chemicals for dinner;

Pig collection

take only young fruiting bodies, the old ones accumulate more of these compounds over time;
do not eat large portions, mushrooms, in principle, are quite heavy food, they should play the role of a spicy addition on the plate, and not a main dish or side dish;
cook dunki, scrupulously observing all the rules: start cooking as early as possible, wash thoroughly, cook for a long time in several stages, draining the broth each time, do not store the finished dish for more than several hours.

The time for collecting the pig is the second half of summer and autumn.

Differences between a fat pig and a thin one and other poisonous mushrooms

The two most common pigs differ quite noticeably from each other in the rate of darkening of the pulp when broken and in the leg, namely in its color and thickness. It is convenient to compare it from the photo posted above. The cowsheds have no clear similarity with other poisonous mushrooms.

Useful properties and restrictions to use

Despite all of the above disadvantages, the pig has useful properties. Here is some of them:

it contains the substance atromentin, which has an antibiotic effect and is used in anticancer drugs;
in oriental medicine it is used as a muscle relaxant (to relax muscles) and an anti-seizure agent;
Contains the poison muscarine, which is important in research medicine, is hoped for in the field of oncology, but is still under development at this stage;

The pig is thin

serves as a blue dye for natural fibers;
with a caloric content of 30 kcal per 100 g, there are almost 4 g of protein and 16 g of carbohydrates, that is, it is suitable for people adhering to a low-calorie diet;
contains vitamins A, C, PP, group B, macro- and microelements that help with cardiovascular diseases, high cholesterol.

There are also contraindications limiting the use of pigs. Forbidden:

pregnant and lactating women;
children;
people with chronic diseases with seasonal exacerbations;
with digestive diseases;
with problems in the work of the kidneys;
with blood diseases.

It is always important to weigh the benefits and harms before deciding whether to include a barn in your diet.

Description of species

There are several types of pigs. Some of them are uniquely poisonous, others can be edible with some heat treatment.

Fat pig

Until recently, this particular variety was considered fit for human consumption. The only way to cook a felted pig is to pickle or pickle it. In any other form, the flesh is too tough.

Outwardly, the mushroom looks like this:

the cap is large, up to 20 cm in diameter. The edges fold inward;
in young specimens, the cap has a regular rounded shape, but becomes disproportionate with age;
the skin is velvety, brown or olive brown;
the pulp is watery, yellowish, does not have a pronounced odor;
the leg is short, brown or olive;
light yellow plates are located under the cap. They turn brown when pressed.

In the past, some felt pigs were eaten. Some mushroom pickers still believe that young specimens can be cooked: salted and canned. But even if you peel the mushrooms, wash off all the debris from their surface and boil them, the pulp will remain bitter and potentially harmful to health.

The pig is thin

Another questionable variety. The ripening season for fruit bodies occurs at the end of summer and autumn. Found in coniferous and deciduous forests.

The external differences of the mushroom are as follows:

the cap is olive-brown (in young mushrooms) and rusty-brown with a gray bloom in old ones. Diameter from 12 to 20 cm;
the pulp is dense, pale yellow, becomes loose with age;
the leg is cylindrical, no more than 6 cm in height;
there are wide and sparse plates under the cap.

Pig ear-shaped (panus-shaped)

This mushroom is dangerous because it is poisonous and looks like edible oyster mushrooms.

The ear-shaped pig has the following features:

grows on dead coniferous trees, sometimes it can grow on wood chips;
the shape of the cap resembles a fan, it is painted brown or orange;
there is no leg, and its role is played by a short lateral process.

The pig of this variety has a well-pronounced mushroom smell, but it cannot be eaten due to the threat of poisoning.

Other types

There are several more poisonous varieties in the pig family:

Alder: got its name due to the fact that it grows on the trunks of alder and aspen. The hat has the shape of a concave funnel and is colored yellow or brownish. The pulp is dense, yellowish, without a pronounced smell and taste.
Pig Paxillus obscurisporus: occurs in clearings, forest edges and pastures from early spring to the first autumn frost. The hat is golden brown with a raised edge. The leg is no more than 8 cm in height, gray or yellowish.Has a pleasant mushroom smell, but is not suitable for human consumption.

Edibility

Most scientific publications claim the presence of dangerous poisons in the composition of the slender pig. In particular, a poison like muscarine. Most poisons are not fatal, but they can accumulate in the human body, leading to negative consequences. If you decide to cook this mushroom, then it should be very carefully processed. Many mushroom pickers make pickling, and also dry and pickle thin pigs. However, it is still not worth eating it.

An important negative property of this fungus is its ability to strongly absorb a large amount of chemicals, radioisotopes, heavy metals. Moreover, if the mushroom grows next to the road, it will be filled with a large number of various dangerous and poisonous substances.

Slender pig (Paxillus involutus)

Other names for the mushroom:
Piggy
Cowshed
Pig
Matryoshka

Synonyms:

Cowshed
Matryoshka
Filly
Pigs
Pig
Pig
Pig
Pig ear

The slender pig (lat.Paxillus involutus) or simply the pig is a mushroom of the pig family. Until 1981, this mushroom was considered conditionally edible and belonged to the 4th category for food qualities. Currently, the slender pig is classified as poisonous, although many mushroom pickers disagree with this statement.

External description

The pulp is yellowish, soft, friable, without a special smell and taste; on the cut it changes color - turns brown.

The plates are ocher-yellow, wide, sparse, descending along the pedicle. Often they are interconnected by jumpers and form a mesh grid. The spore powder is brown. Spores are ellipsoidal, smooth.

The leg is up to 9 cm long, 1-1.5 cm ∅, central, less often eccentric, often narrowed to the bottom, dense, cylindrical.

Spreading

Pig bears fruit from June to October.

Edibility

The most common use of pigs is salting. But some mushroom pickers consider the pig to be a universal mushroom that can be fried, pickled, dried.

Video about the mushroom Pig thin:

Dried rosehip compote: benefits and harms to human health

Our ancestors kept the secrets of cooking some dishes and drinks for centuries, since the power of nature in the prevention and treatment of a number of diseases has proven its effectiveness even in the society of the ancient Slavs. Rosehip compote is considered one of the most popular and at the same time healthy drinks. This drink is recommended for sick and healthy people, children and adults. In addition, it has practically no contraindications.

The invaluable benefits of the rosehip drink made it not just a dessert compote, but a medicinal infusion or decoction. In ancient times, they preferred to cook a kind of "uzvar" from the berries of the bush to strengthen the strength of a person during illness or hard work. In this way, the main immunomodulatory properties of the drink were discovered, which subsequently became widespread in medicine.

Regular use of a decoction of rosehip berries has the following effects on the body:

strengthens the immune system and increases the protective capacity of the body;
strengthens the vascular walls, preventing capillary fragility;
regulates systolic and diastolic parameters;
normalizes the work of the gastrointestinal tract;
cleans the body of decay products, reduces the level of toxins in the blood;
increases overall tone;
regulates water exchange, removing excess fluid.

Modern medicine has opened a number of restrictions on the use and uncontrolled treatment with a decoction of medicinal bush berries.

Most doctors agree that rosehip compote is good for everyone.

However, it is recommended to take it with restrictions to a certain category of patients, and it is also not recommended to drink this healing drink uncontrollably and in large quantities every day:

People with a history of gastritis and peptic ulcer of the gastrointestinal tract should not drink compote during periods of exacerbation.
With caution and low-concentrated rosehip broth should be drunk by people with diseased kidneys and hypotension, with severe venous thrombophlebitis.
Adults and children suffering from allergic reactions of the body should not brew a drink using more than 10 berries per serving, since in this way the concentration of a strong allergen - vitamin C - in its composition increases.

After drinking the vitamin drink, dentists recommend rinsing your teeth thoroughly with water or brushing them, since the acid in the composition can destroy tooth enamel.