By John Q. Hosedrinker 
In the French Alps village of Montchavin, a cluster of amyotrophic lateral sclerosis (ALS) cases has been linked to the consumption of false morel mushrooms. These mushrooms, which locals believed provided health benefits, contain toxic hydrazines that break down into dangerous neurotoxins. Sixteen villagers developed ALS after years of eating the mushrooms, a rate far exceeding the global average. Scientists, including Dr. Peter Spencer, discovered a direct correlation between false morel consumption and the disease, highlighting the irreversible consequences of misidentifying and consuming this mushroom variety.
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French scientists have linked a popular mushroom dish to ALS, also known as Lou Gehrig’s disease. The study, while interesting and plausible, specifically points to the false morel, a mushroom known for its toxic compounds, as a potential risk factor. It’s crucial to understand, however, that this is not definitive proof that eating false morels *causes* ALS in everyone. The connection seems to be much more localized, possibly tied to specific species of the false morel, how they’re prepared, and even the genetic makeup of those who consume them.
What’s particularly concerning about the false morel is that it contains hydrazines, compounds that can wreak havoc on the nervous system. French neurologist Emmeline Lagrange noted that this may have triggered a unique ALS outbreak. The problem arises from the similarity between certain false morels and the edible, and much sought-after, true morel. This can lead to accidental consumption, especially if people aren’t well-versed in mushroom identification. The irony is that some locals in this area believed it made them feel better, giving them energy.
The article emphasizes the importance of knowing your mushrooms. The key to avoiding trouble is to know the difference between a real morel and a false one, and it’s a good rule to follow when foraging for morels to determine if it is hollow. The study’s findings underscore this point. The potential for confusion, especially given the sometimes-similar appearance of these mushrooms, highlights the need for careful identification.
The presence of hydrazines is also relevant. Hydrazine is found naturally in small amounts in tobacco, and produced by microorganisms. It is a manufactured industrial chemical primarily used as a rocket propellant, fuel, and chemical reactant. There have been suspicions about a connection between ALS and smoking, which may be tied to the presence of hydrazines. It is still very early, but something to watch out for.
The false morel casserole, indeed, may have been the culprit. Some individuals were knowingly consuming false morels, not accidentally mistaking them for their edible counterparts. The fact that they were intentionally eating these mushrooms, believing in their “rejuvenating properties,” makes the situation even more alarming.
The study also touches on the concept of poor preparation. The study suggests that it’s particularly risky with repeated consumption, improper cooking, and in individuals with specific genetic predispositions that slow down the body’s ability to detoxify these compounds.
Ultimately, the “morel” of the story is to be cautious when sourcing your fungi. While the study offers some evidence, it’s not a blanket statement, and further research is necessary.