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mellowparty
legitimate researcher


Registered: 05/17/09
Posts: 18,467
Last seen: 10 years, 3 months
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At that temperature?
I thought the cells will only explode so to make the goods readily available for absorption by the consumer.
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tyrannicalrex
Strange R



Registered: 04/24/03
Posts: 38,331
Loc: subtropics
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Yeah, something about it ruining the active compound. I did not save it and tried looking for it earlier. No luck yet. I just know from my one time experience that it did not work, and I ate a few of them. Maybe four or five big ones. Texas strain, near Austin, 5-6 inch caps.
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Gumby
Fishnologist


Registered: 06/13/01
Posts: 26,656
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Quote:
tyrannicalrex said: I think I read somewhere that the cells explode when they freeze thereby rendering the things inactive by extreme oxidation, or something like that.
This is kinda correct. Freezing the mushrooms causes the water in cells to become sharp water crystals which lyse the cell walls thus exposing the psilocybin to oxygen. If the cells aren't lysed then the psilocybin is otherwise "safe" inside the cell. I would highly suggest against freezing wet mushrooms.
Aside from that, fungal cell walls are made of chitin-- a compound that the human digestive system is able to break down just fine. If you wanted to get the active chemical out of PLANT cells, then freezing would be a good idea because plant cell walls are composed of cellulose-- which humans are incapable of digesting.
FatChicksNcoke: you completely have the wrong idea about desiccants. As long as you use a desiccant properly you are at no risk at all. The way dessication works is though diffusion. Let's take the most commonly used desiccant Damp Rid for example. Damp rid is anhydrous calcium chloride. When you have a highly hygroscopic chemical like anhydrous calcium chloride in a humid environment, water molecules will be "pulled" out of the air to bond with calcium chloride molecules which forms calcium chloride mono-, di-, tetra-, or hexahydrates. As more water is pulled out of the air, water diffuses out the mushrooms diffuses and down the concentration gradient (high to low concentration) into the air, which is then taken up by excess anhydrous calcium chloride to form more hydrates.
Your mushrooms themselves NEVER actually interact with the calcium chloride. And any evaporation of the liquid hydrates that may form wouldn't hurt your mushrooms either... only water evaporates from an ionic solution and the ions go back to a salt. Besides, calcium chloride isn't really toxic unless you eat a shitload of it. In fact, it's used as a food additive. It might even be in the bottled water you drink (ZOMFG!).
Best way to store mushrooms long term: fan dry them or use a food dehydrator until they won't dry any more. Once that's done put them in a properly built desiccant chamber and let them sit there for a few days, or until they are cracker dry. Once they're completely dry then put them in an air tight container(mason jar) and store in a dry, dark cool place (like a freezer).
If you're going to put them in capsules, grind them up whichever way you prefer (I use a coffee grinder or a blender), throw them in some capsules then store them the same way you would whole dessicated mushrooms. I usually make a small desiccant chamber and leave it at room temp for a few days then put the desiccant chamber, with mushrooms, in the freezer. I've never tried the ascorbic acid thing, but it's not a bad idea.
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