Last weekend I witnessed a bioassay of a lemon-juice experiment. I was talking to a friend about how I'd put some powdered cubensis into a shot glass and covered it w/ some fresh squeezed lemon juice, let it soak for 20-30 minutes, and got off great on only a third of a gram.
So he went out and got a bottle of lemon juice, powdered a handful of mushrooms (unmeasured), and soaked them for 20 minutes. He then split it 4 ways with some friends (I was in another room, unaware of all this). About 10 minutes later he comes up to me with his eyes open real wide saying "you said it took an hour before you felt anything, but I'm already
fucked up!" And so were the others (for me, it did take an hour, but then I didn't eat a quarter of a handful). It came on very hard and dropped off suddenly after a few hours, bringing the total number of people I know who report a qualitatively different result from a lemon juice soak to 8. It also showed me that having fresh-squeezed juice isn't required, but I suspect doing it at room temperature is.
Very interesting thread, btw! We need as many people out there as possible slipping these experiments into their routine lab work!
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For those of us who prefer the flavor of simply sucking and chewing them whole or cooking with them, we also have acid in our stomachs.
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This is something different. Pre-soaking outside your stomach allows the relevant reaction to occur in vitro, which means that by the time it hits your stomach it's already finished the acid reaction. Eating them whole begins the reaction only when they reach your stomach, so it plays out more gradually and the actives enter your bloodstream in more of a time-release manner. One of the startling results of the soaking is how everyone went from baseline to tripping so quickly, with very little sense of the "climb," and no one so far has reported any nausea. I'm not sure if the body's active transport mechanism for vitamin C has a role in the qualitative changes, but it may (which means lowering the pH with no vitamin C present would not produce the same results when we drink it, though the chemistry may be identical).
Also, there's the baeocystin (4-OP-MMT) content to consider, which I have read
may be an intermediary molecular step between psilocin and psilocybin, but certainly is psychoactive and could be a factor in these conventional and bio assay results. By itself, baeocystin is present in relatively small amounts, but otherwise not much is known about it.
I highly recommend that everyone bio-assay this recipe... that is, mix it up and take a shot! Ultimately, it's about what happens in our minds and bodies, not what happens in the beaker, that's important (just ask Dr. "Here, try this" Shulgin).