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This is true of psilocybin mushrooms, as psilocybin and especially psilocin degrade in warm temperatures. However the active ingredients in amanita muscaria are different beasts, and heat is required to convert from the more toxic ibotenic acid to the desired deliriant muscimol.

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Feelers said:

The chemical process is the same thing as happens to THC - THC itself is not the active consituant, it looses a carboxyl group upon burning or cooking.

This de-carboxylation also happens in your own metabolism with the enzyme de-carboxylase, and that is why when you eat weed it takes more THC to get high and why the high lasts so long, as you have to wait for this enzymatic process to occur.

The actives in Amanita muscaria degrade at a temperature of something around 375C if I remember correctly, while I think decarboxylation occurs above 90C (I'm not sure on this number). I believe that this decarboxylation may happen when the mushroom dries out even at normal temperatures, but I dont think there are many facts regarding this line of thinking.

I have never seen anyone report a difference in potency betwen non-cooked vrs. cooked Amanita muscaria, and the enzymatic action in your metabolism can account for some of this difference.

I was told that well cooked amanitas gave you less nausea, I didnt find that to be the case either. Maybe others who know some chemistry can add, but I personally think its all up in the air.

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