Re:Psilocybin Produced in Yeast
by chepaslaaa on Monday April 20, 2020 @01:58AM
(#22921526)
With regards to the taste, grinding them up and mixing them into melted chocolate will negate all taste issues (or consistency, I find the getting bits stuck in your teeth is what really sucks).
Doesn't work with me, unfortunately.
Last time I did this, I could barely hold it down long enough to have some effects. I felt 100x better when it exited my body, but I only had some mild "breathing walls" effects.
It doesn't help that I tell restaurants I'm allergic to mushrooms because I really, REALLY hate them, and they won't take me seriously otherwise. (And they're in almost everything, especially "vegan" stuff (which I like, without being vegan))
I have been blessed with a good source on.. ahem.. another source of psilocybin, without any taste. That works!
It might not help enough if you have some specific reactions to all mushrooms, but letting ground up mushrooms sit in citric acid (from lemons or similar) for 10-15 minutes can help break down the fibers that can cause upset stomachs.
Nutella is a real blessing here.
Also not everyone enjoys the taste of mushrooms or truffles. And psychedelic entities don't care whether they are coming from naturally occurring or synthesized psylocibin ;)
Also, humility and appreciation come in different shapes: for example I recall that Shulgin never consumed his pure psychedelics with juice because he could distinguish 'chemical' tastes and had appreciation for that