Evo ja sam si dala truda da potražim i pretražim, ne bi li uspjeli konačno staviti tačku na pitanje gljiva.

U knjizi Manual of Pediatric Nutrition (3rt ed.) se ni jednom riječju ne spominju gljive, nigdje, čak ni u poglavlju o vegetarijanskim načinima ishrane.

Nadalje u knjizi sličnog naziva - Pediatric Nutrition - Pediatric and Adolescent medicine vol.8
U poglavlju o apsorpciji disaharida, spominju se gljive, kao jedan od izvora trehaloze
Trehalase is a disaccharidase with a hydrophobic nature, located more
deeply in the mucosa [28]. It is strictly limited to a specific substrate, trehalose, which is a disaccharide made of two glucose moieties with a glycosidic bond in the 1–1 configuration. Trehalose is found in mushrooms, yeast, wine and honey. The food industry is showing considerable interest in trehalose because it has been found to have a protective effect on food during air drying, a costeffective alternative to freeze drying.
te nadalje spominje mogućnost intolerancije na trehalozu, za koju se isprva posumnjalo da je u pitanju otrovanje gljivama.
Clinical symptoms of trehalose intolerance are very rare and include severe watery diarrhea which is initially suspected to be due to mushroom intoxication. The defect is a deficiency in trehalase
nigdje ne piše da li je enzim trehalaza (odgovoran za probavljanje trehaloze) aktivan od rođenja ili se pojavljuje naknadno tokom života.

U debeloj knjizi zvučnog naziva - Encyclopedia of Human Nutrition - gljive se spominju u sljedećim kontekstima:
kao izvor karcinogena
Examples of naturally occurring carcinogens...

Organic chemicals in lower order plants and
microorganisms
Agaratine (mushrooms); aflatoxin, ochratoxin, sterigmatocystin
(Aspergillus spp. and others); mitomycin, streptozotocin,
daunomycin, actinomycin (Streptomyces spp.)
kao izvor disaharida trehaloze i metala hroma, vanadijuma

nadalje u poglavlju o intoleranciji na hranu

There are numerous other examples of toxic substances present in foodstuffs. These include solanidine in potatoes, cyanide in tapioca, mycotoxins in mushrooms and cereal grains, and phototoxic furocoumarins in angelica, parsley, dill and celeriac, which in sufficient quantities can give rise to a wide variety of toxic reactions
nadalje, u poglavlju o sigurnosti hrane, spominju se konzervisane gljive (uz drugu proteinima bogatu hranu) kao hrana koja može sasržavati stafilokok, te izazvati stafilokokno trovanje hranom

u poglavlju functional foods, spominje se velika uloga različitih gljiva u kineskoj tradicionalnoj medicini, gdje se na kraju pasusa zaključuje
Mushroom extracts may fulfill their potential more as medicines than as
functional foods.
nadalje, kao izvor proteina u ishrani, spominju se i kao hrana koju treba izbjegavati kod dijete siromašne purinima, kao i u mnogobrojnim tabelama koje navode sadržaj soli i drugih tvari u 100g namirnice
trehaloza i njen enzim trehalaza se spominju u jednakom kontekstu kao u prethodnoj knjizi

U Food Safety and Toxicity spominje se da gljive sadrže piridoksinske antagoniste (piridoksin je vitamin B6) i agaritin
3.4.3 Antipyridoxine factors
A variety of plants and mushrooms contain pyridoxine (a form of vitamin B6) antagonists. The antipyridoxine factors have been identified as hydrazine derivatives. Linseed contains the watersoluble and heat-labile antipyridoxine factor linatine. Linatine is γ-glutamyl-1-amino-D-proline. It readily undergoes hydrolysis to the hydrazine derivative, 1-aminoproline, the actual antipyridoxine factor.
Antipyridoxine factors have also been found in wild mushrooms, the common commercial edible mushroom, and the Japanese mushroom shiitake. Commercial and shiitake mushrooms contain agaritine. Agaritine is hydrolyzed in the mushroom by γ-glutamyltransferase to the active agent 4-hydroxymethylphenylhydrazine. The hydrolysis of agaritine is accelerated if the cells of the mushrooms are disrupted. Careful handling of the mushrooms and immediate blanching after cleaning and cutting can prevent hydrolysis.
The mechanism underlying the antipyridoxine activity is believed to be condensation of the hydrazines with the carbonyl compounds pyridoxal and pyridoxal phosphate — the active form of the vitamin — resulting in the formation of inactive hydrazones.
i još malo o agaritinu
Agaritine is a member of a series of hydrazine derivatives, occurring in mushrooms, including the common edible mushroom Agaricus bisporus. It is the most important derivative.
Agaritine undergoes degradation on cooking. It is partly left intact when heated in oil.
In the body, it is hydrolyzed by glutamyltransferase into glutamic acid and
4-(hydroxymethyl)phenylhydrazine (Figure 11.1). Agaritine has proved to be mutagenic in the Salmonella/mammalian microsome assay. If glutamyltransferase is added, the mutagenicity increases, suggesting that 4-(hydroxymethyl)phenylhydrazine is a more potent mutagen. Since the 4-(hydroxymethyl) phenyldiazonium ion is highly mutagenic, it is assumed to be the ultimate mutagen. 4-(Hydroxymethyl)phenylhydrazine induces tumors in soft mouse tissues at the injection site. Recently, also in mice, tumors have been found after mushroom feeding. Further studies are needed to confirm this.
U knjizi Gut Flora, Nutrition, Immunity and Health gljive se navode kao jedna od alergogenih namirnica, bez obrazloženja zašto

U Reviews of Food and Nutrition Toxicity, spominju se gljive u kontekstu sadržaja rezidualnih pesticida i arsenika

Eto, my five cents on the subject.

Nigdje eksplicitno ne piše da djeca ne smiju da jedu gljive. Ali njihov nedostatak sa popisa hrane za malu djecu u ovim knjigama, uz sve ostalo navedeno je meni dovoljan razlog da zaobiđem gljive u prehrani (svoje) male djece.
Popularne internet stranice i popularne knjige zaista pišu jelovnike za klince i bebe koji sadrže gljive, ali popularni mediji pišu svašta, i njima baš i ne vjerujem mnogo.