{"id":6411,"date":"2015-08-31T19:12:07","date_gmt":"2015-08-31T18:12:07","guid":{"rendered":"http:\/\/www.grandesterresbio.com\/?p=6411"},"modified":"2015-08-31T19:12:07","modified_gmt":"2015-08-31T18:12:07","slug":"les-precautions-de-consommation-du-shiitake","status":"publish","type":"post","link":"https:\/\/claire-jannot.com\/?p=6411","title":{"rendered":"Les pr\u00e9cautions de consommation du shiitak\u00e9"},"content":{"rendered":"

<\/b>La consommation du champignon Shiitak\u00e9 \u00ab\u00a0\u00e0 l’\u00e9tat cru\u00a0\u00bb peut \u00eatre dangereuse, avec un risque de \u00ab\u00a0r\u00e9action toxique\u00a0\u00bb sur la peau, met en garde la direction g\u00e9n\u00e9rale de la concurrence, de la consommation et de la r\u00e9pression des fraudes (DGCCRF).<\/span>
\n<\/span><\/h2>\n

\"487px-Shiitake_mushrooms_1\"<\/a>\u00ab\u00a0La consommation de ce champignon \u00e0 l’\u00e9tat cru ou insuffisamment cuit (…) peut engendrer des dermatites toxiques<\/strong> dites flagellaires caract\u00e9ris\u00e9es par une \u00e9ruption de petites l\u00e9sions extr\u00eamement prurigineuses sur l’ensemble du corps\u00a0\u00bb, avertit vendredi la DGCCRF dans un communiqu\u00e9.<\/span>
\n<\/span>Cette r\u00e9action peut se produire \u00ab\u00a0quel que soit le mode de pr\u00e9sentation du champignon\u00a0\u00bb<\/strong>:\u00a0\u00ab\u00a0frais, s\u00e9ch\u00e9 puis r\u00e9hydrat\u00e9 dans l’eau, poudre ou infusion\u00a0\u00bb.\u00a0<\/span>\u00ab\u00a0Cette r\u00e9action toxique survient environ trois jours apr\u00e8s la consommation de ce champignon et r\u00e9gresse le plus souvent en une quinzaine de jours sans traitement particulier\u00a0\u00bb, explique la DGCCRF, qui recommande de \u00ab\u00a0faire cuire suffisamment\u00a0\u00bb le champignon avant de le manger, \u00ab\u00a0qu’il soit achet\u00e9 frais, s\u00e9ch\u00e9 ou en poudre\u00a0\u00bb.<\/strong><\/span>
\n<\/span><\/span><\/p>\n

\u00ab\u00a0Le Lentin du ch\u00eane (Lentinula edodes) commun\u00e9ment appel\u00e9 Lentin comestible, Shiitak\u00e9 ou encore champignon parfum\u00e9 est un champignon dont la culture est tr\u00e8s r\u00e9pandue et que l’on retrouve fr\u00e9quemment<\/strong> sous forme s\u00e9ch\u00e9e ou dans des compl\u00e9ments alimentaires\u00a0\u00bb, rappelle la DGCCRF, qui a lanc\u00e9 l’avertissement dans un souci de \u00ab\u00a0pr\u00e9vention\u00a0\u00bb et non en raison d’une multiplication de cas.<\/span>
\n<\/span>
\n<\/span>Selon la DGCCRF, le Japon cultivait dans les ann\u00e9es 1970 94% du Shiitak\u00e9 au niveau mondial, avant d’\u00eatre \u00e9vinc\u00e9 par la Chine<\/strong>, qui produisait plus de 85% de la production mondiale \u00e0 la fin des ann\u00e9es 2000. La culture de ce champignon se d\u00e9veloppe d\u00e9sormais en France.<\/strong><\/span><\/span><\/p>\n

Source :\u00a0PARIS,\u00a021 ao\u00fbt 2015 (AFP)<\/span><\/h6>\n
Cr\u00e9dit photo : Par Robin (Flickr: Shiitake Mushrooms) [CC BY-SA 2.0 (http:\/\/creativecommons.org\/licenses\/by-sa\/2.0)], via Wikimedia Commons<\/span><\/h6>\n

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La consommation du champignon Shiitak\u00e9 \u00ab\u00a0\u00e0 l’\u00e9tat cru\u00a0\u00bb peut \u00eatre dangereuse, avec un risque de \u00ab\u00a0r\u00e9action toxique\u00a0\u00bb sur la peau, met en garde la direction g\u00e9n\u00e9rale de la concurrence, de la consommation et de la r\u00e9pression des fraudes (DGCCRF). \u00ab\u00a0La … Continuer la lecture →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[58,3,10],"class_list":["post-6411","post","type-post","status-publish","format-standard","hentry","category-alimentation","tag-alimentation-2","tag-consommation","tag-sante"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5jjt5-1Fp","_links":{"self":[{"href":"https:\/\/claire-jannot.com\/index.php?rest_route=\/wp\/v2\/posts\/6411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/claire-jannot.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/claire-jannot.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/claire-jannot.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/claire-jannot.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6411"}],"version-history":[{"count":2,"href":"https:\/\/claire-jannot.com\/index.php?rest_route=\/wp\/v2\/posts\/6411\/revisions"}],"predecessor-version":[{"id":6415,"href":"https:\/\/claire-jannot.com\/index.php?rest_route=\/wp\/v2\/posts\/6411\/revisions\/6415"}],"wp:attachment":[{"href":"https:\/\/claire-jannot.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/claire-jannot.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/claire-jannot.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}