China's "Dietary Guidelines for China Residents (20 16)" also mentioned that so far, no cases and reports of food poisoning caused by "cannibalism" have been found. Tricholoma matsutake sometimes makes people uncomfortable after eating, often because of personal reasons such as unclean food, improper eating methods and allergic constitution.
The School of Public Health of Lanzhou University once conducted an experiment, in which1000 healthy subjects, half male and half female, with a body mass index (BMI) of 18~25, were in good health and had not taken any medicine recently, and were asked to eat five pairs of so-called phase grams of food.
After continuous eating 1 week, their urine, stool, blood pressure, spirit, body temperature and other indicators were observed. The experimental results were all normal, and no gastrointestinal dysfunction, vomiting, poisoning and other phenomena were found in any group of food.
Extended data
Nutritional value of Tricholoma matsutake
Studies have proved that Tricholoma matsutake is rich in protein, including 18 amino acids, 14 essential trace elements, 49 active nutrients, 5 unsaturated fatty acids, nucleic acid derivatives, polypeptides and other rare elements.
In addition, it also contains three precious active substances: double-stranded Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide and Tricholoma matsutake alcohol, which is the most precious natural medicinal fungus in the world. 10 Collect edible Tricholoma matsutake from early August to mid-June in autumn. It has a special aroma, tastes like abalone, and is extremely smooth and refreshing.
Tricholoma matsutake is regarded as a "divine fungus" in Japan. Japanese people are used to eating Tricholoma matsutake in autumn, and believe in "supplementing shape with shape", which has the functions of strengthening essence and tonifying kidney, strengthening brain and improving intelligence, and fighting cancer.
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