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Amanita muscaria: Difference between revisions
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Amanita muscaria (also known as fly agaric or fly amanita) is a psychoactive mushroom that grows widely in the northern hemisphere. The fly agaric is a large white-gilled, white-spotted, usually red mushroom that is one of the most recognizable and widely encountered in popular culture 🍄. The mushroom is suspected to be the ''[[Soma]]-plant'' in Vedic religion<ref>Soma and "Amanita muscaria" Author(s): John Brough Source: Bulletin of the School of Oriental and African Studies, University of London, Vol. 34, No. 2 (1971), pp. 331-362 Published by: Cambridge University Press on behalf of School of Oriental and African Studies Stable URL: <nowiki>http://www.jstor.org/stable/612695</nowiki> | Amanita muscaria (also known as fly agaric or fly amanita) is a psychoactive mushroom that grows widely in the northern hemisphere. The fly agaric is a large white-gilled, white-spotted, usually red mushroom that is one of the most recognizable and widely encountered in popular culture 🍄. The mushroom is suspected to be the ''[[Soma]]-plant'' in Vedic religion<ref>Soma and "Amanita muscaria" Author(s): John Brough Source: Bulletin of the School of Oriental and African Studies, University of London, Vol. 34, No. 2 (1971), pp. 331-362 Published by: Cambridge University Press on behalf of School of Oriental and African Studies Stable URL: <nowiki>http://www.jstor.org/stable/612695</nowiki></ref> as it is noted for its hallucinogenic properties, which derive from its primary psychoactive constituents ibotenic acid and muscimol. Muscimol is a potent, selective agonist for the GABAA receptor that produces sedative, depressant and deliriant effects. | ||
Although classified as poisonous, reports of human deaths resulting from its ingestion are extremely rare. After parboiling—which weakens its toxicity and breaks down the mushroom's psychoactive substances—it is eaten in parts of Europe, Asia, and North America. | Although classified as poisonous, reports of human deaths resulting from its ingestion are extremely rare. After parboiling—which weakens its toxicity and breaks down the mushroom's psychoactive substances—it is eaten in parts of Europe, Asia, and North America. | ||