What You Need to Know
Wild foraged foods contain a range of bioactive compounds and natural toxins that can be selectively degraded or preserved by controlled heating, leaching, blanching, drying, and fermentation. Thermal denaturation of oxalic acid, histamine, tannins, and bacterial contaminants occurs at 70–100 °C, while bioactive polysaccharides such as lentinan and essential micronutrients like vitamin C and iodine are retained when temperatures and times are carefully managed.
The Science
Primary Reaction
Thermal denaturation of toxins and preservation of bioactive compounds