False Morel

Although potentially fatal if eaten raw, G. esculenta is sometimes parboiled for consumption, being a popular delicacy in Europe and the upper Great Lakes region of North America. However, evidence suggests that thorough cooking does not eliminate all toxins. When consumed, the principal active mycotoxin, gyromitrin, is hydrolyzed into the toxic compound monomethylhydrazine, which affects the liver, central nervous system, and sometimes the kidneys. Symptoms involve vomiting and diarrhea several hours after consumption, followed by dizziness, lethargy and headache. Severe cases may lead to delirium, coma, and death. Recent evidence suggests G. esculenta may be chronically toxic and linked to regional clusters of ALS.