Should be good!

From #Grok -

According to the Ray Peat perspective, the primary toxic substance in white button mushrooms (Agaricus bisporus) that requires extended cooking is **agaritine**, a hydrazine derivative. Agaritine is considered potentially carcinogenic, as some studies have suggested it may have mutagenic or genotoxic effects in high doses, particularly when consumed raw or undercooked. Ray Peat and his followers emphasize that prolonged cooking—typically boiling for 1 to 3 hours or using a pressure cooker for a shorter duration—deactivates agaritine by breaking it down or allowing it to leach into the cooking water, which can then be discarded.

Additionally, some sources in the Ray Peat community mention **hydrazines** more broadly (including compounds like gyromitrin) as potentially toxic, with effects on the liver or digestion if not properly neutralized through cooking. Extended cooking is also believed to improve digestibility by breaking down chitin in the mushroom cell walls and reducing other compounds like lipopolysaccharides (LPS) or endotoxins, which may cause gut irritation or inflammation in sensitive individuals.

However, it’s worth noting that the toxicity of agaritine is debated in the broader scientific community. Some studies suggest that the levels in white button mushrooms pose negligible risk to humans when consumed in typical amounts, even if not cooked extensively.[](https://raypeatforum.com/community/threads/why-cook-mushrooms.31455/)[](https://raypeatforum.com/community/threads/kick-experience-with-white-button-mushrooms.17812/page-2)[](https://raypeatforum.com/community/threads/raw-mushrooms.40299/)