It is generally recommended not to drink alcohol within 24 hours after eating wild mushrooms. Wild mushrooms have complex ingredients, and some varieties may contain toxins. Taking them with alcohol may increase liver burden or cause toxic reactions. The specific interval time is influenced by factors such as mushroom type, consumption amount, and personal metabolic capacity. Some toxins in wild mushrooms, such as Amanita peptides, require liver metabolism, and alcohol can interfere with liver enzyme activity, delaying toxin decomposition. Some toxins may combine with ethanol to produce more dangerous compounds, leading to worsening symptoms such as nausea, vomiting, abdominal pain, and diarrhea. People with weaker gastrointestinal function may experience more severe liver and kidney damage, such as skin yellowing and reduced urine output. If you accidentally consume poisonous mushrooms and drink alcohol, you may experience neurological symptoms such as blurred vision and confused speech, or gastrointestinal bleeding such as vomiting blood and black stools. Some toxins have a longer incubation period, and drinking alcohol may mask early signs of poisoning, delaying the timing of treatment. Children, the elderly, and patients with chronic liver disease are at higher risk, and mild poisoning may also develop into liver failure. After consuming wild mushrooms, close observation should be conducted for 24 hours. If symptoms such as dizziness, fatigue, and abnormal sweating occur, seek medical attention immediately. It is recommended to choose edible mushrooms purchased through regular channels for daily diet and avoid picking unknown varieties on your own. Pay attention to replenishing water and vitamin B before and after drinking to reduce liver metabolic pressure. If you accidentally ingest poisonous mushrooms, regardless of whether you have consumed alcohol or not, please keep the sample and send it to the hospital for gastric lavage as soon as possible.



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