Hello everyone, I'm new to the forum and want to thank you for all the great content here; after a recent Dr Peat newsletter I've been curious about mushrooms, particularly around their hydrazine content; does anyone have any information on hydrazine levels by mushroom species? Not sure if this was shared here before, but see attached a study on impact of storage and cooking on agaritine levels in common mushroom species (one of the toxic hydrazine derivatives). Various methods of storage and cooking were evaluated, and seems that a significant reduction in the toxin can be achieved- with regards to boiling, it seems that 88% agaritine reduction is achieved after 60 minutes on the cooked mushroom; if I interpret right though, 40% of the agaritine was lost due to degradation/evaporation, while remaining 48% was still active in the liquid broth. Is this a significant amount to be concerned with? Seems that concentration equilibrium is quickly reached in the liquid broth ( ~15 minutes) remaining relatively constant over 2 hours of cooking. Eating mushrooms that have been frozen and thawed, or canned mushrooms are ways of further reducing agaritine content, though not sure whether the active goodies are negatively impacted as well.