Mushroom-inspired designs can be seen everywhere these days: on tea towels, toddler sweaters and even table lamps. However, we must proceed with caution.

Numerous mushroom species can cause toxicities when consumed, with symptoms depending on the specific strain. Phallotoxins found in Amanita genera produce immediate digestive reactions while poisonous Cortinarius orellanus species cause renal toxicity.

Amanitas or Death Caps

The Death Cap (Amanita phalloides) is one of the world’s deadliest mushrooms, responsible for numerous poisoning incidents–some fatal–around the globe. Native to Europe but brought over via imported trees as a major invasive species on all continents except Antarctica; today it ranks first for total worldwide mushroom poisoning cases.

This deadly mushroom can be difficult to identify correctly, even for experienced foragers often making mistakes when foraging for it. The caps vary in color from greenish yellow to brown, tan, or white with an aged appearance and metallic sheen as it ages or dries out; their stalks often have an off-center depression covered with an off-white volva sac ring at their base; their gills are white without connecting to the stem and usually dry; it smells strongly of rotting meat when wet or aged; their stalks usually have distinct rings at their bases, making for accurate identification when foraging for them in nature.

As with other Amanita species, death caps contain chemicals known as phallotoxins and amatoxin that, when combined, cause serious gastrointestinal distress as well as potentially liver damage. Poisoning from death caps is highly hazardous; just a few days of ingestion may result in stomach pain, vomiting and diarrhea as well as potentially life-threatening organ failure requiring prompt medical treatment to avoid lasting damage to organs.

Death caps typically grow under non-native oak trees in irrigated pastures and parklands, as well as occasionally being found growing beneath hornbeams and other broadleaved trees in urban settings. They form an ectomycorrhizal relationship with these trees by sharing nutrients from their roots while receiving water through mycorrhizae networks on both sides.

Mushrooms differ from plants in that they don’t produce chlorophyll to obtain nutrition; thus they fall outside of the plant kingdom and instead form their own kingdom known as Fungi, comprising yeasts, molds and mushrooms such as death caps and fly agaric.

Reishi

Reishi has long been venerated in Eastern traditions for its healing properties. Reishi is a medicinal mushroom found in tea, capsules, powder, or other forms. Reishi can reduce stress, aid sleep and strengthen heart muscles as well as boost immunity and support liver health.

Modern scientific studies are beginning to verify the traditional uses for this mushroom. One New Zealand-based research project found that Reishi mushrooms stimulate white blood cell activity which can aid in fighting cancer.

Reishi tea’s benefits can be attributed to its rich blend of polysaccharides, triterpenes and peptidoglycans which have been proven to stimulate immune responses. Furthermore, research suggests it could also prevent tumors and improve liver health.

Reishi is generally safe for most people, though starting slowly is recommended to ensure optimal results. Consult a wellness expert or specialist when creating your supplement schedule; overexposure could cause stomach upset or allergic reactions in some people.

Before using Reishi with any medications that alter blood pressure or hormone levels, such as those which reduce inflammation or hormone balance, be sure to consult your physician first. Reishi may interact with certain blood thinners and antacids and reduce their effectiveness as well as cause more bleeding when combined with certain antibiotics.

To prepare a tea from dried reishi mushrooms, boil water with mushroom pieces added, let simmer for two hours and strain out the liquid. Honey can also be added for flavor if desired. Or you could create a tincture by decocting and mixing reishi with alcohol and glycerine in proportions of 3:1 (water extraction :tincture ratio). This solution can then be taken orally in small doses or added directly into foods or drinks for consumption.

Chaga

Chaga (commonly referred to as black mass or clinker polypore) is another medicinal mushroom widely used to boost immunity and fight cancer, having been consumed for millennia by various Northern cultures. Recent research has demonstrated its anti-inflammatory, antioxidant, antifungal, and immune enhancing properties; furthermore it contains many bioactive compounds including polyphenols, triterpenes, and melanins which further boost its effectiveness in fighting this condition.

Chaga grows on birch trees and contains betulinic acid, which triggers apoptosis (cell death). It may help the body fight cancer cells by inducing cell death; furthermore, chaga may prevent and treat various forms of cancer by inhibiting tumor growth or stopping it from spreading further.

Owing to its natural antibiotic properties, honey is an effective treatment against infection and viral illnesses such as colds and flu. Furthermore, studies indicate it helps lower LDL cholesterol – commonly referred to as “bad” cholesterol.

Since chaga contains beta-D-glucans, it stimulates production of cytokines – chemical messengers produced by your body that help strengthen your immune system and may protect against oxidative damage and inflammation in cells.

Chaga boasts the highest ORAC score for any food or supplement, indicating it contains many powerful anti-oxidants that help combat oxidative stress – where free radicals cause damage and accelerate aging in cells and blood vessels – by providing protection from their free radical attack.

To make Chaga tea, either grind up its pieces into a fine powder or purchase it preground in an easy to stir form such as coffee or tea. Hobbs suggests mixing one heaping tablespoon of Chaga powder with 2 cups of boiled water and steeping for one hour to create an infusion that should be consumed daily for preventive health and twice daily for therapeutic reasons. You could also create a tincture of Chaga by simmering pieces in alcohol until their active compounds have dissipated, saving this alcohol decoction later for reuse as some active compounds exist both ways!

Kombucha

Kombucha is a fermented beverage created by mixing tea, sugar and airborne bacteria and yeasts together. When left to its own devices, this mixture will naturally ferment into an acidic culture that can then be used to produce additional kombucha tea – when done properly it produces an effervescent drink with many health benefits – but if left to go uncontrolled mold can grow and produce mycotoxins harmful to both humans and animals.

Mycotoxins found in kombucha mixtures are typically produced by Aspergillus or Penicillium fungus (27), which may produce acute and chronic toxicity for humans and animals alike, potentially impacting immune functions as well. Therefore, it is vital that when making this drink the preparer uses high quality starter culture with sufficient air circulation in a well-ventilated room to minimize mold contamination risks; additionally they must clean their preparation area regularly in order to minimize mold growth.

Kombucha beverages have been linked with several reported cases of adverse reactions in individuals (28, 33). Individuals reported symptoms including stomach upset, diarrhea and allergic reaction similar to food poisoning which typically subside upon ceasing consumption of kombucha beverages.

Homemakers preparing kombucha tea should follow the instructions given by their starter culture with care, visually inspecting fermenting liquid and making sure it has reached a pH level of 4.2 or lower before taking further steps to prevent potential contamination by pests or substances that could hinder fermentation process.

At-risk groups for harmful effects from drinking kombucha include those who are sensitive to acidosis (32). Therefore, those at greater risk should opt for bottled kombucha or avoid it entirely altogether. Pregnant women and those who avoid alcohol for health reasons should also exercise caution when it comes to their consumption of this beverage.