When is it safe to use the fly agaric of the new season?

Amanita Muscaria (Amanita Muscaria) contains active substances, such as ibotenic acid and muscimol. Two compounds play a different role in the influence of the fungus on the body.Ibotenic acid is a powerful toxin and neurotoxic compound that causes a number of unwanted effects such as nausea, hallucinations, and disorientation. This is why eating fresh or dried amanita mushrooms that are high in ibotenic acid is potentially dangerous to your health.

Instead, muscimol, which is formed as a result of the transformation of ibotenic acid during drying (decarboxylation), has a more stable and mild effect on the body and is the subject of scientific research due to its potential in the treatment of stress, anxiety and psycho-emotional disorders.However, through the rush of consuming freshly picked mushrooms, people run the risk of getting more harm than good, because fresh fly agaric can lead to intoxication due to the high concentration of toxic compounds.

Chemical transformation process

Ibotenic acid is unstable in drying and storage conditions, especially under the influence of heat and oxygen, which contributes to its decarboxylation to muscimol.During drying at a temperature of 40-45°C, intensive oxidation of ibotenic acid occurs, and its transformation into muscimol becomes more pronounced.This process is important because Muscimol, although it remains psychoactive, is safer to use, especially in the context of low doses used in therapeutic studies to reduce anxiety, ease stress and improve sleep quality.

Scientific studies and recommendations for drying amanita

According to various studies, the process of decarboxylation of ibotenic acid to muscimol can take from several hours to several weeks, depending on the storage conditions. For example, drying amanitas in the sun or at low temperatures slows down this process and can leave a significant part of the toxic ibotenic acid in the mushrooms.Instead, drying the mushroom over wood at excessively high and constantly uneven temperatures causes the breakdown of muscimol and the mushroom loses its therapeutic effect. Studies show that long-term storage of dried mushrooms also contributes to a gradual decrease in the content of ibotenic acid, but these changes occur more slowly.

For safe conversion of ibotenic acid, it is recommended to dry mushrooms at 40-45 ° C for 15-20 hours in a dehydrator and additionally store them for at least 1-2 months to maximize the conversion

Risks of eating fresh or incorrectly dried mushrooms

Fresh or insufficiently dried fly agaric with high content of ibotenic acid pose a danger due to the possibility of toxic reactions and a psychoactive effect that is difficult to control. The consumption of such mushrooms can cause aggressive hallucinations, intoxication and serious gastrointestinal disorders.

So the main conclusions:

The active ingredients of the fly agaric: the red fly agaric contains ibotenic acid and muscimol, which have different effects on the body. Ibotenic acid is toxic, while muscimol has a more stable and softer effect after conversion.

Risks in improper preparation: insufficiently dried mushrooms or drying at excessively high temperatures can lead to toxic effects or loss of medicinal properties of muscimol, so it is important to follow the recommendations for treatment and storage.

In Ukraine, the amanita harvest season begins at the end of September - the beginning of October, so with proper storage and compliance with all the correct technological processes, the amanita of the new season can be safely consumed in mid-November, and preferably in early December.

You can also buy them in our store.
1.Amanita fruits
2.A fly agaric capsules
3.Fly agaric extract
4.The fly agaric

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