The Complex Relationship Between Mushrooms and Alcohol
Mushrooms have a long and complex history intertwined with alcohol. On one hand, certain mushrooms contain psilocybin, a compound being studied for its potential to treat alcohol use disorder. On the other hand, eating mushrooms can interact with alcohol in unpredictable or even dangerous ways.
Psilocybin Mushrooms for Alcohol Use Disorder
Psilocybin is a naturally occurring psychedelic compound found in certain mushroom species like Psilocybe cubensis, Psilocybe semilanceata, and Psilocybe cyanescens. These so-called “magic mushrooms” have been used for centuries in spiritual practices.
In recent years, scientific research has explored the potential of psilocybin as an adjunct therapy for alcohol use disorder. Small clinical studies have found that psilocybin combined with psychological support can help reduce alcohol cravings and promote abstinence.
How does it work? Psilocybin is thought to reduce activity in brain circuits associated with addictive behaviors. At the same time, it stimulates areas involved in emotions and memory. With professional guidance, psilocybin offers alcohol dependent individuals a chance to examine their behaviors from a fresh perspective.
However, psilocybin research is still in early phases. While promising, larger scale clinical trials are needed to verify its efficacy as an alcohol use disorder treatment option.
Eating Mushrooms with Alcohol: Interactions
Setting aside psilocybin mushrooms for medicinal use, what happens when you consumer regular mushrooms alongside alcoholic beverages? There are several aspects to consider.
Potentiating Effects
Studies suggest some types of mushrooms contain compounds that inhibit alcohol breakdown. Consuming alcohol with mushrooms can lead to magnified effects beyond normal intoxication.
An inability to properly metabolize alcohol while under the influence of mushrooms can lead to more severe impairment, vomiting, hangovers, and other adverse effects.
Increased Toxicity
Ethanol, the intoxicating ingredient in alcoholic drinks, is itself a mushroom toxin. Some mushrooms contain copper, which reacts with ethanol to form a highly toxic compound causing nausea and nervous system damage.
Mixing varieties like morels, boletes and chanterelles with wine or liquor is ill-advised due to increased toxicity risks.
Masking Effects
The depressed central nervous system effects of alcohol can mask symptoms of mushroom poisoning. Vomiting, sweating, blurred vision may be mistaken as simply signs of drunkenness.
Failure to recognize mushroom poisoning symptoms in time can delay seeking prompt medical attention when needed most.
Types of Mushrooms and Their Interactions with Alcohol
Interactions with alcohol can vary significantly depending on the mushroom species. Here is an overview of how some popular mushroom types interact with alcoholic beverages:
Button Mushrooms
Common white button mushrooms are generally considered safe to consume cooked alongside alcoholic drinks. Raw button mushrooms contain a small amount of coprine that blocks alcohol breakdown.
Portobello Mushrooms
Like button mushrooms, safe when cooked. But can cause reactions like flushing, headache, nausea when raw portobellos are mixed with alcohol.
Shiitake Mushrooms
Contains lentinan, which studies show inhibits alcohol absorption and acts as a detoxifier. Considered safe and potentially beneficial paired with alcoholic drinks.
Oyster Mushrooms
Oyster mushrooms are not known to cause adverse effects when consumed with alcohol. Their anti-inflammatory compounds may even help protect the liver.
Morel Mushrooms
Contains hydrazines that are toxic when combined with alcohol. Consuming morels while drinking alcohol can cause a host of symptoms from headache to seizures.
Chanterelle Mushrooms
Another mushroom high in hydrazines, chanterelles can elicit severe vomiting, flushing, liver damage when mixed with alcoholic beverages.
Health Dangers of Mixing Certain Mushrooms and Alcohol
While most edible mushrooms are safe to enjoy alongside cocktails or wine, a few varieties warrant caution or should be avoided entirely when pairing with alcohol:
Coprine Poisoning
Coprine is a toxic compound in inky caps and other mushrooms that inhibits alcohol metabolism. Coprine poisoning occurs when ingesting these mushrooms before or during alcohol consumption.
Symptoms like facial flushing, nausea, vomiting, headache, and dizziness set in within minutes to hours of exposure. Though not usually life-threatening, coprine poisoning can result in severe illness.
Disulfiram-Like Reaction
Some mushrooms contain chemicals that mimic the medication disulfiram used to treat alcoholism. Interacting with alcohol, these compounds trigger an unpleasant reaction.
Flushing, headache, vertigo, heart palpitations, and anxiety usually begin within 15 minutes after ingesting alcohol following mushroom consumption.
Hydrazine Toxicity
The deadly combination of mushrooms high in hydrazines like morels or chanterelles with alcohol can damage the liver and nervous system. Symptoms like seizures, coma, and death may occur.
Toxicity onset is usually delayed 6 or more hours after exposure, making treatment difficult. Hydrazine poisoning from mushroom and alcohol mix is frequently fatal.
Tips for Consuming Mushrooms Safely with Alcohol
Following some common sense precautions allows enjoying mushrooms and alcoholic beverages together safely:
Know Your Mushrooms
Identify mushroom species with certainty before eating. Harvesting the wrong mushrooms can have dire consequences when mixed with alcohol. Use a field guide or ask an expert for help identifying wild mushrooms.
Consume Cooked Mushrooms
Properly cooking mushrooms destroys the toxic coprine compound. Consuming mushrooms raw, pickled, or undercooked poses higher risk for reactions with alcohol.
Avoid Problem Varieties
Steer clear of mushrooms known to interact dangerously with alcohol like inky caps, morels, and chanterelles. Stick to safer choices like white buttons, creminis, shiitakes, and oysters.
Separate Consumption
If eating mushrooms that contain coprine, allow 48 hours before drinking any alcohol. Their effects will clear your system before introducing ethanol.
Drink in Moderation
Consuming alcohol in excess is always ill-advised, but especially so when also consuming mushrooms of any kind. Keep intake moderate to avoid exacerbating any negative effects.
The Bottom Line
Mushrooms and alcohol make strange bedfellows. While certain mushrooms show promise for treating alcoholism, others contain toxic compounds that cause severe reactions when mixed with liquor. Know your fungi, take precautions, and drink responsibly for optimal wellbeing.
FAQs
Can you drink alcohol with mushrooms?
Most common mushrooms like buttons, shiitakes, and oysters are safe to consume with alcohol when fully cooked. Certain varieties like morels and chanterelles can have toxic interactions with alcohol.
Do mushrooms make alcohol effects stronger?
Some raw mushrooms contain compounds that inhibit alcohol breakdown, making effects more pronounced. Always cook mushrooms thoroughly before pairing with alcoholic drinks.
Can mushrooms help treat alcoholism?
Early research shows promise for psilocybin mushrooms combined with therapy to reduce alcohol cravings and support sobriety. But more studies are needed.
What happens if you drink alcohol after eating mushrooms?
Consuming the wrong mushrooms like raw shiitakes or morels before drinking can cause severe reactions including facial flushing, nausea, headaches, and liver toxicity.
How long after eating mushrooms can you drink alcohol?
Wait at least 48 hours after consuming problematic mushrooms high in coprine like inky caps before drinking alcohol to avoid adverse interactions.
Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.
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