Login to Account Create an Account
making LSA, ergot, with rye bread?
Posted 07 November 2006 - 11:06 PM
Posted 07 November 2006 - 11:39 PM
The spores do contain lysergic acid, which is the base ingredient of LSD, but if you're really fixing for a trip just buy some shrooms or acid. Less chance that you'll poison yourself.
Posted 07 November 2006 - 11:39 PM
Posted 07 November 2006 - 11:58 PM
Hey guys, a friend and I heard you can make "homemade acid" by putting some water on a piece of rye bread, then letting it mold and collect a certain part of it and eat it? Supposedly it creates effects similar to LSD but neither of us are too familiar with the subject, so any information you guys would be great, thanks.
Ok, this needs to be done. If you eat mold off any type of bread, chances are you will get sick, or worse.
Ergot is one of the primary ingredients in making real LSD. Ergot is a fungus that infects various types of grain, mainly rye (species: purpurea). It is classified first as a poison, and secondary as a psychedelic.
Ergot has to be processed to extract the amides of lysergic and isolysergic acids which are what is actually used in the making of LSD. It is a very complex process which takes somewhat more than basic chemistry to manufacture(one of the reasons many college chemistry students LSD can give you psychedelic hang overs, upset stomachs, and headaches b/c they do not process it correctly and certain byproducts from the ergot are still present.).
Most fungus that grows on grain has some form of psychedelic effects, however we must all remember that they are poison and classified as such.
There are several sources, as well as ways to extract LSA from various sources: Heavenly Blue morning glory seeds, Baby Woodrose seeds, Nightshade seeds, etc... The LSA must be extracted or you will basically be poisoning your self. You must process the seeds by soaking them if you want to just eat the seeds, but extracting is more effective and much safer.
To all of you out there, people are always speaking of "try this or that", "I read this", etc.... Please, never take this advice as written in stone, or believe that it will give you the effects others tell you it will. Many of these may seem harmless, and may very well be, however many can be very dangerous and very harmful. Does anyone on this forum remember the MPTP poisoning from MPPP(a street chemists version of meperidine), MPTP was derived from the improper chemcial processing. It has no use, and is classified as an industrial toxin. People who used the MPPP that was tainted w/ MPTP ended up w/ serious life long conditions much like 4th stage Parkinsons. They were never the same, theire lives were shortened by several decades, and they had to undergo treatments and take medication for the rest of their shortened lives....and that was just the ones that survived. This was the #1 reason the DEA, along w/ Congress made amendments to classify analogs and take them as serious as they did the actual manufacturering of chemical drugs. Read up, educate yourself, and take caution. Not all highs are good highs.
As I once heard Ken Kesey say in a speaking engagement in SF, "30% of what you read is bullshit, 30% you can take it or leave it, and 30% is healthy good for the brain reading.....and the other 10% is artificial coloring and flavor to get you to buy the book" or in this case to get you to try something or do something w/out giving serious thought to the effects and consequences.
Posted 08 November 2006 - 12:11 AM
Yeah I dont think its really a pleasureable trip anyway...Theyve pretty much concluded this is what made all those bitches go crazy during the Salem Witch Trials.
Yes, it was directly related to this. People were poisoned by eating bread made w/ the molded rye, not by eating molded rye bread. None-the-less, it was one of the primary elements resulting in these trials. Also, there was some other cases in Europe which involved the famed Ergot b/c back then they did not process the Rye, wheat, etc... as we do today and the grain possessed this fungus which was made into breads and other foods.
1 user(s) are reading this topic
0 members, 1 guests, 0 anonymous users