Today I learned +

[nevin]

I saw an article about that a few months ago. Really mind blowing stuff!

Fascinating. I wonder if the active component has been found.

Maybe it’s just DMT then? Should be easy enough to verify, though it would be cooler if it’s something new and exciting.

On a somewhat similar note, I just learned that while Chinese Star Anise is commonly used in cooking, Japanese Star Anise is extremely toxic, largely due to the presence of high levels of anisatin. The two plants look nearly identical, which is kinda unfortunate.

It's similar in some ways to psybicillin but a different chemical that plays different with the brain. Harsher effect people get hospitalized because it can last weeks in extreme cases. They are just starting to figure it out. But people have been eating the mushrooms "cooked" in china for centuries because they taste very good. Apparently it's 15 minutes min of boiling to be safe. It's really odd though. The hallucinations are always little people.

 

[gnarlygninja]

Doesn't DMT always make you see elves?

Machine elves aren't literal tiny cookie makers and not everyone sees them.

 

[Richards]

So I guess the question is: does eating the mushroom make people hallucinate seeing little people...or does it just expand the senses to allow the imbiber to see the little people who have been right there all along all this time?

Johnathan

 

[Dannyalcatraz]

But people have been eating the mushrooms "cooked" in china for centuries because they taste very good.

There’s a surprising number of ingredients/dishes in world cuisines that can mess you up or outright kill you if not prepared properly. Fugu is probably the most infamous.

But there’s no shortage of foods we have to alter or trim into edibility, and some can even be found in grocery stores. Taro root, leaves of rhubarb, most acorns, parts of the edible nightshade family, olives.

To me, they always beg the questions of how did we figure out the solution to rendering them edible, and how long did it take?

 

[gnarlygninja]

There’s a surprising number of ingredients/dishes in world cuisines that can mess you up or outright kill you if not prepared properly. Fugu is probably the most infamous.

But there’s no shortage of foods we have to alter or trim into edibility, and some can even be found in grocery stores. Taro root, leaves of rhubarb, most acorns, parts of the edible nightshade family, olives.

To me, they always beg the questions of how did we figure out the solution to rendering them edible, and how long did it take?

My mind always jumps to Hákarl: the shark is poisonous if you eat it fresh, but if you let it rot for a few weeks it becomes edible.