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Od najranijih vremena čovjek je gljive upotrebljavao kao hranu, lijek, otrov te glavni sastojak raznih ritualnih obreda. Danas se gljive prvenstveno koriste radi svojih gastronomskih atributa, a tek zatim zbog nutritivnih vrijednosti. Bogate proteinima, aminokiselinama te nezasićenim masnim kiselinama, svrstavaju se među najzdravije namirnice. Iako mogu biti izvori hranjivih tvari i vitamina za ljudski organizam uz nepažnju i neznanje predstavljaju potencijalni izvor trovanja. Kako bi iz njih izvukli najbolje i najvažnije treba poznavati tajne njihove toksičnosti, načine pripreme i skladištenja. Istovremeno treba biti svjestan toga da su gljive živi organizmi koji su pod utjecajem raznih štetnih čimbenika okoline koji pak mogu utjecati na zdravlje ljudi koji ih konzumiraju. From earliest times man has used mushrooms for food, medicine, poison, and as the main ingredient of various ritual ceremonies. Today, the mushrooms are primarily used for their culinary attributes, and only then for nutritional value. Rich in proteins, amino acids and unsaturated fatty acids, they are classified among the healthiest foods. Although they can be sources of nutrients and vitamins for the human body, by negligence and ignorance are a potential source of poisoning. So, in order to get the best out of them it is important to know the secrets of their toxicity, methods of preparation and storage. At the same time to be aware that mushrooms are living organisms, which are influenced by a variety of harmful environmental factors, which in turn can affect the health of people who consume them. |
