From the responses, the team learned that the ALS patients were not the only mushroom foragers in town, but they shared an affinity for a particular species that local interviewees without ALS said they never touched: the false morel.
From the responses, the team learned that the ALS patients were not the only mushroom foragers in town, but they shared an affinity for a particular species that local interviewees without ALS said they never touched: the false morel.
That sounds similar to lupin beans.
In America, we have pokeweed, which everyone knows is toxic, but people eat it after boiling 3 times (I don’t think we have another word for that).
A lot of foraging books talk about boiling and/or soaking to make things edible, but usually it’s to remove bitterness/astringency like with acorns. For something neurotoxic, I don’t think I’d trust it, though.