Quote:

don_shadow said:Simmering the grain in order to make tea would go a long way to eliminating any undetected contamination I would think.

---

Quote:

Uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause food poisoning. The spores can survive when rice is cooked. If rice is left standing at room temperature, the spores can grow into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea.

---

Quote:

Bacterial growth results in production of enterotoxins, one of which is highly resistant to heat and acids (pH levels between 2 and 11);[18] ingestion leads to two types of illness: diarrheal and emetic (vomiting) syndrome.[19]

The diarrheal type is associated with a wide range of foods, has an 8.0- to 16-hour incubation time, and is associated with diarrhea and gastrointestinal pain. Also known as the 'long-incubation' form of B. cereus food poisoning, it might be difficult to differentiate from poisoning caused by Clostridium perfringens.[18] Enterotoxin can be inactivated after heating at 56 °C (133 °F) for 5 minutes, but whether its presence in food causes the symptom is unclear, since it degrades in stomach enzymes; its subsequent production by surviving B. cereus spores within the small intestine may be the cause of illness.[20]

The 'emetic' form is commonly caused by rice cooked for a time and temperature insufficient to kill any spores present, then improperly refrigerated. It can produce a toxin, cereulide, which is not inactivated by later reheating. This form leads to nausea and vomiting 1–5 hours after consumption. Distinguishing from other short-term bacterial foodborne intoxications such as by Staphylococcus aureus can be difficult.[18] Emetic toxin can withstand 121 °C (250 °F) for 90 minutes.

---

Quote:

I do NOT follow the flawed methods shown in most textbooks, this 30min stuff is nonsense, the same textbooks will say stuff is sterilized in 3-5mins at 15psi but this should not be taken as a guide for cooking huge jars of grain with airspace.

---

Quote:

don_shadow said:It’s worth noting that Paul Stamets’ Host Defense Lion’s Mane products are also 100% mycelium on brown rice:

---

Quote:

Mycelial extracts can be made in many ways. One preferred method for making the mycelial extract is to grow mycelium on a mixture containing equal volumes of sterilized or fermented grain (barley, flaxseed, rice, oats, millet, wheat, rye, corn, seeds, including nuts, sawdust or wood chips (Douglas fir, pines, oaks, birches, alders, aspens, cottonwoods, olives, Prunus trees)), that has been incubated for more than 4 weeks but less than 20 weeks, and then immerse this myceliated mass into a an equal volume of a 50:50 water-ethanol solution, adding the ethanol first. Allow to sit at room temperature for two weeks, and then drain the liquid and press to expel the liquid extract contained within the mycomass. Over several days, a precipitate will fall out of the hydroethanolic solution. The hydroethanolic supernatant is drawn off above the pasty precipitate. After several more weeks, or by using a centrifuge, the precipitate further concentrates into a semisolid state.

---

Grimsweeper said:

When did you start the semperviva? It's been moving really fast for me.

---

cronicr said:

Our sponsor has them usually ( sw)

---