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For purely informational purposes, harmaline and harmala are very hallucinogenic by themselves(syrian rue).
Most people who know how to get really into 1.5 grams of shrooms due to years of useing hallucinogens might not care to mix maois even if they only have one gram for themselves. 1 gram of shrooms with 3-5 grams of rue could be a VERY INTENSE and long lasting trip. Try 24 hours.
Even 2.5 rue adds more potency to the shrooms and another very interesting set of elements. Its a very serious mix, cognatively and physically.
caapi, like rue is the original ayahuasca

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Looks like they are giving me some time before I get narced out for other peoples texting issues.

In short:
3 grams of rue and 2 grams of shrooms is far more intense than 2 grams of shrooms by themselves.
For some people this is 2 times as potent for some its 4 times as potent. Most dont notice anything other than an elongated and intensified shroom trip.
SOme people really have a hard time with it because it is a bit like taking ayahuasca. The end all be all of hallucinogens.
In my experiences which I will report at a later date Im sure, It is deeper and guided by waves you cant really controll. Shrooms are hard enough on my mind and body but this is something special.
The first time I took aya I thought I might pass out or die. I was scared.
3 grams rue and 2 grams of shrooms can do this easily.
3 grams rue boiled/eaten over 30 min.-1 hours time, then eat the shrooms.
If I could do it again Id try 4 grams of rue without any other drug. That would have told me the most about what I was in for.
T. Mckenna ate about 6 grams rue and 2 grams shrooms after an already, week long psilo-excursion. His brother didnt come back totally untill one week and a half later. People were afraid for him.
This is for the people who want to go the furthest. The visuals become very 3-d and real and every manifestation of the trip that you thought deserved more analytical contact is accentuated.
Rue by its self at around 3 grams can take on some increadible visual forms.
Rue causes the fattest tracers known to science as well as the growing and shrinking of objects. It is one hell of a load if you take dmtayahuasca or shrooms mixed with maois.

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Among the materials which may be dangerous in combination with MAO inhibitors are:-

Sedatives, tranquilizers, antihistamines, narcotics and alcohol) any of which can cause hypotensive crisis (severe blood pressure drop); and amphetamines (even diet pills), mescaline, asarone, nutmeg (active doses), macromerine, ephedrine, oils of dill, parsley or wild fennel, beer, wine, cocoa, aged cheese and other tyrosine containing foods (tyrosine is converted into tyramine by bacteria in the bowel) ) any of which can cause hypertensive crises (severe blood pressure rise).


ALCOHOLIC BEVERAGES - avoid Chianti wine and vermouth. Consumption of red, white, and port WINE in quantities less than 120mL present little risk (Anon, 1989; Da Prada et al, 1988; McCabe, 1986).

BEER and ALE should also be avoided (McCabe, 1986), however other investigators feel major domestic (US) brands of beer is safe in small quantities (1/2 cup or less than 120 mL)
(Anon, 1989; Da Prada, 1988), but imported beer should not be consumed unless a specific brand is known to be safe.

WHISKEY and LIQUEURS such as Drambuie(R) and Chartreuse(R) have caused reactions.

NONALCOHOLIC BEVERAGES (alcohol- free beer and wines) may contain
tyramine and should be avoided (Anon, 1989; Stockley, 1993).

BANANA PEELS - a single case report implicates a BANANA as the-causative agent, which involved the consumption of whole stewed-green banana, including the peel. Ripe banana pulp contains 7-mcg/gram of tyramine compared to a peel which contains 65 mcg/gram-and 700 mcg of tyramine and dopamine, respectively (McCabe, 1986).

BEAN CURD - fermented bean curd, fermented soya bean, soya bean-pastes contain a significant amount of tyramine (Anon, 1989).

BROAD (FAVA) BEAN PODS - these beans contain dopa, not tyramine,-which is metabolized to dopamine and may cause a pressor reaction-and therefore should not be eaten particularly if overripe-(McCabe, 1986; Anon, 1989; Brown & Bryant, 1988).

CHEESE - tyramine content cannot be predicted based on appearance,-flavor, or variety and therefore should be avoided.

CREAM CHEESE and COTTAGE CHEESE have no detectable level of tyramine (McCabe,-1986; Anon, 1989, Brown & Bryant, 1988).

FISH - fresh fish (Anon, 1989; McCabe, 1986) and vacuum- packed-pickled fish or CAVIAR contain only small amounts of tyramine and-are safe if consumed promptly or refrigerated for short periods;-longer storage may be dangerous (Anon, 1989). Smoked, fermented,-pickled (Herring) and otherwise aged fish, meat, or any spoiled-food may contain high levels of tyramine and should be avoided-(Anon, 1989; Brown & Bryant, 1988).

GINSENG - some preparations have resulted in a headache,-tremulousness, and manic-like symptoms (Anon, 1989).

PROTEIN EXTRACTS - three brands of meat extract contained 95, 206,-and 304 mcg/gram of tyramine and therefore meat extracts should be-avoided (McCabe, 1986). Avoid liquid and powdered PROTEIN DIETARY-SUPPLEMENTS (Anon, 1989).

MEAT, nonfresh or liver - no detectable levels identified in fresh-chicken livers; high tyramine content found in spoiled or unfresh-livers (McCabe, 1986). Fresh meat is safe, caution suggested in-restaurants (Anon, 1989; Da Prada et al, 1988).

SAUSAGE, BOLOGNA, PEPPERONI and SALAMI contain large amounts of-tyramine (Anon, 1989; Da Prada et al, 1988; McCabe, 1986). No-detectable tyramine levels were identified in country CURED HAM-(McCabe, 1986).

SAUERKRAUT - tyramine content has varied from 20 to 95 mcg/gram-and should be avoided (McCabe, 1986).

SHRIMP PASTE - contain a large amount of tyramine (Anon, 1989).

SOUPS - should be avoided as protein extracts may be present; miso-soup is prepared from fermented bean curd and contain tyramine in-large amounts and should not be consumed (Anon, 1989).

YEAST, Brewer's or extracts - yeast extracts (Marmite) which are-spread on bread or mixed with water, Brewer's yeast, or yeast-vitamin supplements should not be consumed. Yeast used in baking-is safe (Anon, 1989; Da Prada et al, 1988; McCabe, 1986).--The foods to use with caution list categorizes foods that have been reported-to cause a hypertensive crisis if foods were consumed in large quantities,-stored for prolong periods, or if contamination occurred. Small servings-(1/2 cup, or less than 120 mL) of the following foods are not expected to-pose a risk for patients on MAOI therapy (McCabe, 1986).

Foods To Use With Caution:-

(1/2 cup or less than 120 mL)--Alcoholic beverages - see under foods to avoid.

AVOCADOS - contain tyramine, particularly overripe (Anon, 1989)-but may be used in small amounts if not overripened (McCabe,-1986).

CAFFEINE - contains a weak pressor agent, large amounts may cause-a reaction (Anon, 1989).

CHOCOLATE - is safe to ingest for most patients, unless consumed-in large amounts (Anon, 1989; McCabe, 1986).

DAIRY PRODUCTS - CREAM, SOUR CREAM, cottage cheese, cream cheese,-YOGURT, or MILK should pose little risk unless prolonged storage-or lack of sanitation standards exists (Anon, 1989; McCabe, 1986).

Products should not be used if close to the expiration date-(McCabe, 1986).

NUTS - large quantities of PEANUTS were implicated in a-hypertensive reaction and headache. COCONUTS and BRAZIL NUTS have-also been implicated, however no analysis of the tyramine content-was performed (McCabe, 1986).

RASPBERRIES - contain tyramine and small amounts are expected to-be safe (McCabe, 1986).

SOY SAUCE - has been reported to contain large amounts of tyramine-and reactions have been reported with teriyaki (Anon, 1989),-however analysis of soy sauce reveals a tyramine level of 1.76-mcg/mL and fermented meat may have contributed to the previously-reported reactions (McCabe, 1986).

SPINACH, New Zealand prickly or hot weather - large amounts have-resulted in a reaction (Anon, 1989; McCabe, 1986).

More than 200 foods contain tyramine in small quantities and have been-implicated in reactions with MAOI therapy, however the majority of the-previous reactions were due to the consumption of spoiled food. Evidence-does not support the restriction of the following foods listed if the food-is fresh (McCabe, 1986).

Foods With Insufficient Evidence For Restriction


(McCabe, 1986)--* anchovies - cream cheese - raisins-* beetroot - cucumbers - salad dressings-* chips with vinegar - egg, boiled - snails-* Coca Cola(R) - figs, canned - tomato juice-* cockles - fish, canned - wild game-* coffee - junket - worcestershire sauce-* corn, sweet - mushrooms - yeast-leavened bread-* cottage cheese - pineapple, fresh--Any protein FOOD, improperly stored or handled, can form pressor-amines through protein breakdown. Chicken and beef liver, liver-pate, and game generally contain high amine levels due to frequent-mishandling. Game is often allowed to partially decompose as part-of its preparation. Ayd (1986) reported that the freshness of the-food is a key issue with MAOIs and that as long as foods are-purchased from reputable shops and stored properly, the danger of-a hypertensive crisis is minimal. Some foods should be avoided,-the most dangerous being aged cheeses and yeast products used as-food supplements (Gilman et al, 1985).--With appropriate dietary restrictions, the incidence of-hypertensive crises has decreased to approximately 4% (Zisook,-1985). Treatment of a hypertensive reactions includes the=7F-administration of phentolamine (Anon, 1989) 2.5 to 5 milligrams-intravenously (slow) titrated against blood pressure (Zisook,=7F-1985; Lippman & Nash, 1990). One report has suggested that the use-of sublingual nifedipine 10 milligrams was effective in treating 2-hypertensive reactions following the ingestion of a-tyramine-containing food in a patient receiving MAOI therapy-(Clary & Schweizerr, 1987). Chlorpromazine also has alpha-blocking-properties and has been recommended as an agent for discretionary-use (patient-initiated treatment) in the setting of dietary-indiscretion (Lippman & Nash, 1990).

CONCLUSION:--Dietary restrictions are required for individuals receiving-monoamine oxidase inhibitor therapy to prevent a hypertensive-crisis and other side effects. The foods listed in the dietary-restrictions have been categorized into those foods that must be-avoided, foods that may be ingested in small quantities, and those-foods that were previous implicated in reactions but upon analyses-of fresh samples only a small tyramine content was identified and-should be safe to consume if freshness is considered.

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High Blood Pressure
May occur if you eat restricted foods or medications. Early symptoms of rising blood pressure may include stiff neck, headache, palpitations, chest pain, nausea or vomiting, flushing or chills, apprehension, pallor or sweating. This can lead to hypertensive crisis (extremely high blood pressure) and when severe and can be life-threatening.

Stop taking the MAO Inhibitor and get emergency help if you experience signs of very high blood pressure including:

* Severe chest pain
* fast or slow heartbeat;
* Severe headaches
* Severe Dizziness or lightheadedness
* increased sweating (possibly with fever or cold, clammy skin)
* nausea and vomiting
* stiff or sore neck
* swelling of feet or lower legs
* increased sensitivity of eyes to light
* enlarged pupils

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A hypertensive emergency is severe hypertension with acute impairment of an organ system (especially the central nervous system, cardiovascular system and/or the renal system) and the possibility of irreversible organ-damage.

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I'm interested to know the details of any experiences you've had with syrian rue and mushrooms where the trip was extended in duratation. I've had many many syrian rue + mushroom trips that only increased in intensity, but never in length.

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