Microwaving may be the most effective way to reduce the Agaritine levels of new mushrooms.
There is a toxin on white white mushrooms called Agaritine, which may be carinogenic. White white cohees grow to be coin, and the cremino mushrooms grow into Portobello mushrooms. They are all the same Mushroom, like that the peppers of a red green iron is randomly ripe red Bell Pepper. Agaritine number of mushrooms can be reduced by cooking: flattering, clutches, boiling, even shortening and decreasing and decreasing. “So it is recommended to process / cook the cooking button before you use,” something I commented is now for more than twelve years.
However, as shown below and 0: 51 in my video Is it safe to eat green mushrooms?Looking on a variety of recipes, the Agaritine from these mushrooms are completely destroyed. Take a dry baking, for example: 10 minutes in 400 ° Fahrenheit (“process like pizza baking”) to cut the arits levels almost quarterly, so 77 percent left.
The boiling looks like better, it is seen to clear more than half of the totin after just five minutes, but Agaritine is not removed. Instead, it has been transferred to the cooking water. Therefore, levels within the subsequent mushrooms are about 4 minutes and 90 percent after an hour, but that especially because Agartine has entered the broth. Therefore, when making a soup, for example, the five minutes of calling is not more effective for ten minutes, and about half, about half, about half, about half, about half, about half, about half, about half.
Humility 5 to ten minutes finishes a lot of Agartine, but microwaving is not a very healthy cooking method, but works best, as you can see here and 1:39 by 1:39 Video. Investigators find that only one minute in the microwave “reduces the contents of the Agaritine’s Agaritine MUNICIPATIONS,” and only 30 seconds of microwaving was completed over 50 percent. Therefore, microwaving may be a simple way to reduce the rate of new mushrooms. 
My way of putting up the drowned water mushroom when I made a spaghetti. Between 20 percent or more of the 60 percent or more percentages from the cost of ten minutes, more than 90 percent of Agaritine completed.
Should we be concerned about the remaining Agaritine? According to the revised Mushroom, not at all. “The existing evidence of the fact that Agaritine from using … mushrooms risk the toxic hazards to healthy people.” Investigators accept Agartine is viewed as potential carcinogen, but then that data requires disclosure of human health effects.
The Swiss Institute of Technology, for example, measures that the use of the general mushrooms in the country were expected to cause two cancer charges among a hundred thousand people. That is like use in the United States, as seen below and 3:00 VideoSo “someone can expect the cancer 20 with 1 x 106 [one million] You live with mushroom use. “Compared, generally, with a new chemical, or diet chemical, we would need to lose their mushroom risks at the 50-g a cup-cup working once in the months. only eight. Setting that seeing that, whether you eat one day daily, if it is another way, if cancer charges have been found, due to some cases from the mushrooms. ” 
But, again, this is all based on the “thinking caused by mouse models that work equally to the people.” Indeed, all of this is just out of rice data. What we need is a great lesson for communication between using mushrooms and cancerous risks in people, but there was no such studies – so far.
The investigators place their paper: “The use of mushrooms and the risk of total cancer and helping in the most greatest US [Harvard] Comorts are not working “and receive” no apparently seemingly used mushrooms and special cancer and special for US women and men. “
Food of mushrooms in green or cooked shiitake can cause something else, though: Shiitake Mushroom FL Thermatitis. Flagellate as Sefalagellation, Shololging. Below and 4:48 mine VideoYou can see the explosion that makes you look like hit.
Here and 4:58 my Video is another image of explosion. It is thought to be caused by the Shiitaki mails called Lentinan, but because the heat of the item, it seems a problem with green or cooked mushrooms.
Now, it is rare. Almost 1 people only in 50 people are even presented, and varies from a week or two. Interestingly, it can be not hit in many thousands days after eating shiitakes, which is why people do not make contact. One man unfortunately was opened for 16 years before the diagnosis. I hope that many doctors will look at this video, and if they ever see the outbreak of this, they will tell their patients to cook their shitsakes.
