In an interview with nutritionist Darya Rusakova, there was a warning about the dangers of pickled champignons for the gastrointestinal tract – they may cause problems in its work.
Mushrooms have a variety of beneficial properties that are associated with the presence in them of substances important for the body: B vitamins, vitamins D, E, as well as macronutrients – potassium, magnesium, phosphorus, calcium, iodine, iron, zinc. At the same time, some methods of processing and cooking champignons can make them dangerous.
In particular, in an interview with Evening Moscow, Rusakova advised caution in using snacks from pickled and canned champignons:
“Be careful to include pickled and canned champignons in the diet, because they can contain a high concentration of salt and preservatives that exacerbate gastrointestinal diseases.”
In addition, if champignons are fried in oil, they will immediately become more high-calorie and more »for the pancreas, liver. In addition, frying as a cooking method often contributes to the formation of carcinogens in the dish.
Also, Rusakova reported on the ability of some mushrooms to cause allergies.
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“When Improper transportation of mushrooms can form mold that releases toxins, ”the doctor explained her reasons.
The consequences of such an allergy can be skin rashes, respiratory failure, the expert added.
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Darya Rusakova healthy lifestyle doctor -nutritionist