Latest news with #morels
Daily Mail
4 days ago
- Health
- Daily Mail
The 'health' food loved by the wealthiest Americans now linked to Lou Gehrig's disease
The toxic cousin of a gourmet delicacy could put foodies at risk of a devastating and irreversible neurological disorder. A true morel is one of the most luxurious and sought-after wild mushrooms, often featured in high-end cuisine from risotto to a cream sauce over steak due to its earthy, nutty flavor and exclusive seasonal availability. Morels are coveted in the culinary world, but they have deceptive, poisonous lookalikes. False morels have tricked amateur foragers and garnered true fans in a town called Montchavin, a village in the French Alps, for their 'rejuvenating' properties. Despite their name, though, they belong to an entirely different family of fungi, the Gyromitra. False morels contain compounds called hydrazines that are toxic to the nervous system. While eating one may cause abdominal pain and diarrhea, in severe cases, a false morel can cause seizures and multi-organ failure. Gyromitrin, the main toxin in the mushroom, is also a carcinogen. Recently, scientists believe they've found a link between false morels and Amyotrophic Lateral Sclerosis (ALS) in Montchavin, as a mysterious cluster of cases has developed over the last decade. Also known as Lou Gehrig's disease, ALS is a fatal neurological disorder that progressively paralyzes patients. Montchavin has a permanent population of about 200 people, and the average global diagnosis rate of ALS is two to three diagnoses per 100,000 people annually. Yet in the last decade, there have been 16 cases reported in Montchavin, far more than what would be expected. If made comparable to a rate in 100,000 people per year, Montchavin's rate would be 800 cases per 100,000 residents per year. The search for answers was led by Dr Emmeline Lagrange, a neurologist practicing at Grenoble University Hospital, 84 miles southwest of the village. A resident of Montchavin who had been experiencing neurological issues had been referred to Lagrange, who diagnosed them with ALS. She would later learn on a call with the patient's referring physician in Montchavin that this was one of several ALS cases in the small mountain village. None of the patients had a gene mutation making them more susceptible to ALS or a family history of the disease, which causes continuously worsening paralysis over time, leading to death after two to five years. Scientists are still investigating the cause of ALS, which affects roughly 33,000 Americans. Genetics are behind between 10 and 15 percent of cases, while the rest could be tied to environmental exposures, including toxic pollution, smoking, exposure to heavy metals like lead and mercury, and a history of head injuries. Lagrange published an abstract summarizing her investigation into the unusual ALS cluster, which caught the eye of environmental neuroscientist Dr Peter Spencer of the Oregon Health & Science University in Portland. Spencer is the leading proponent of a separate theory linking food to the degenerative disease. His theory was that toxins in cycad seeds, once a staple of Guam's Chamorro people, triggered an epidemic of Western Pacific ALS-Parkinsonism dementia (ALS-PDC). At its peak, ALS-PDC was 50 to 100 times more common in Guam than ALS rates worldwide. In the 1950s, incidence rates reached about 200 per 100,000 among Chamorro adults. He has investigated the link for over four decades, arguing that a compound in cycad seeds called cycasin metabolizes into a neurotoxic DNA-damaging byproduct called methylazoxymethanol (MAM). MAM is also formed when the body metabolizes hydrazine, a volatile chemical used in rocket fuels and also found in false morels. When Spencer saw a presentation of Lagrange's abstract, his mind lingered on one line. He told Knowable Magazine: 'I noted that among the foodstuffs they reported were mushrooms. 'And I asked them what type of mushrooms, because one particular type contains poisons associated with the Guam problem.' They began collaborating on a study. Lagrange had learned that the ALS patients in Montchavin had been purposely seeking out false morels, believing they had rejuvenating properties, despite their illegal status. A villager told Lagrange: 'They are always in a group, a secret group, a social network, and they eat the mushrooms. And they all knew that it's forbidden.' The researchers included those patients in their study, as well as 48 villagers without the disease who ate wild mushrooms, but not false morels. Some ALS patients had a history of collecting up to six pounds of the poisonous fungi during the spring and summer and eating them throughout the year. People who had been diagnosed with ALS had been eating the mushrooms for as long as 20 years before ALS symptoms arose. 'All ALS cases but none of the controls had a history of consuming acutely poisonous False Morels, notably the Snow Morel Gyromitra gigas,' Lagrange concluded. 'Since no other significant chemical or physical exposure was found, the primary risk factor for ALS in this community appears to be repeated ingestion of these neurotoxic fungi.' Despite the false morel's toxicity, it is a delicacy in parts of Scandinavia, where Michelin-starred restaurants incorporate it on seasonal menus for its tang and nuttiness. The Finns are such big fans that the species was featured on a 1974 postage stamp. False morels are also endorsed by the Finnish Food Authority, which advises people to repeatedly boil and rinse fresh or dried specimens before eating. Despite their differences in appearance, amateur foragers often confuse true morels with false ones, which resemble a reddish brain. A June 2024 Toxicon study identified 118 false morel poisonings in Michigan between 2002 and 2020. Most of the patients suffered from vomiting, diarrhea, and abdominal pain, while over a dozen developed liver damage. One sustained a kidney injury, and others reported neurological effects such as headaches and dizziness.
CBS News
15-05-2025
- General
- CBS News
Morel mushroom foraging underway in Michigan. Here's how to find them like a pro.
Morel mushroom hunting is an art that can take years to perfect. That was the case for Carrie Hensel of Ann Arbor, who has been hunting for the elusive mushrooms for 12 years. Known as "shroomers," they guard their spots closely and rarely share them with others. Hensel said the best tip she has is to look up, not down. "Look for dead or dying trees, usually elm," she said. "You spend a lot of time looking up. And once you think, they might be there. You dig in." It's late in the season, and Hensel was sure she wouldn't find any morels on a hike. That's when she spotted one. "Holy moly. There are morels under there," she said, plucking one from the ground. "Yes, this one is a little past its prime, but that's exactly what you look for. But once you find one, there's likely to be others." Morels are popular for their strong flavor and are considered a delicacy. They are cooked in a frying pan with butter or oil. Hensel's energy spikes as she finds more. "It really can be hard to see them. You're looking for a certain pattern. You're looking for a lighter color with a darker pattern on top," she said. She said this spot is well-trafficked. "See this trail around the base of this tree? That is a shroomer trail," she said, pointing to flattened brush surrounding a tree. "That is people looking for morels around the base of that tree." They grow around trees like elm, ash and apple. "It is like a treasure hunt," said Hensel. "It really is. And it's so difficult to learn, but once you learn it, it's like you're totally tied in with the forest. It's totally addictive." Hensel sometimes sells some of her haul, but keeps some for family and friends, too. "So, I do sell the morels and other edible fungi that I find, but I don't do it for that reason," she said. "I think you can tell that I do it for the thrill and the joy and the mystery." Hensel decided to sell some to Argus Farm Stop in Ann Arbor. There, a mushroom expert inspects the mushrooms, which are sold for $25 a pint. If sold, Hensel gets a 70% cut of the sale. "There's a certification course that one can take to be able to sell foraged mushrooms specifically because there are such limited edible ones and you want to make sure you're not eating or selling poisonous mushrooms," said Argus employee and mushroom expert Jules Cooney. As for Hensel, she will continue searching for morels in the days ahead as the season ends—but where? No one will ever know.
