• Psychedelic Drugs Welcome Guest
    View threads about
    Posting RulesBluelight Rules
    PD's Best Threads Index
    Social ThreadSupport Bluelight
    Psychedelic Beginner's FAQ
  • PD Moderators: Esperighanto | JackARoe |

San pedro, dud

Flickering

Flickering

Bluelighter
Joined
Apr 11, 2011
Messages
1,114
Location
Antarctica
I just started eating a san pedro cactus cutting four hours ago. Took an hour to eat, and I'm still getting no effects whatsoever.

It was 10 by 3 inches, which is perhaps not a lot, but surely that's enough to cause something to happen?

I fasted for fourteen hours beforehand, I cut the cactus into small pieces eight hours before I ate it, put the slices into a bowl (which they filled to the brim) wrapped it with gladwrap and put it in a drawer. It tasted plain, and slimy, which according to D.M. Turner says nothing about the level of mescaline in it. I'm certain the specimen is san pedro. It's winter over here, so maybe the mescaline content was extremely low to start with. Does anyone have any idea why this isn't working? I'm majorly disappointed.
 
I experienced no nausea at any point. I'm considering cutting a different branch off the cactus today and eating it early tomorrow morning. Does anyone know if the presumably tiny amount of mescaline I just ingested is likely to counteract that? If one branch on a cactus is not potent, does that mean the others probably aren't either? I was so looking forward to this. I can't believe nothing happened.
 
One or two pieces tasted the slightest bit bitter. Overall, it was like chewing a rockmelon that had all the sugar sucked out of it.

Does this mean the whole cactus is simply fucked?
 
In my experience of San Pedro to just say it tasted the slightest bit bitter ain't right. Like chewing a rockmelon that had all the sugar sucked out of it? No fucking way.

This stuff tastes AWFUL. I mean it was 6 months or so ago that I last had it but even the memory of how god DAMN terrible that stuff tasted is virtually enough to make me gag even now.

Once I got past the taste (and how much of it I had to endure) I've had a superb, insightful trips though. I've done it that way a few times but I can't do it anymore, the taste gets worse every time. I'll be doing mescaline extractions from now on.

Dunno if what I've said will help, you can't do too much reading on how to get the best out of San Pedro, Peyote, Peruvian Torch etc tho.
 
Just realised you're eating it raw, that might be the problem. Search and find the ways you can cook, boil, prepare. A citric acid to help tease those alkoloids out will help. I'm just giving you a few pointers, part of the mescaline experience is working out how to do it yourself to a certain extent. It's how you get the best out of it, sorry!
 
I just went out and cut the top off another branch. Tastes exactly the same.

Eating it raw is actually said to produce a more potent experience, that's why I decided not to cook it. However, if I find some cuttings that are actually potent, I will be sure to try drinking it with some orange and lemon juice. I know where I can get some, but they're $50 to a foot, whereas the ones right outside my window are free. And useless. But that anticlimax, well, I'm having trouble just getting over it.

What confuses me is that D M Turner says:

The taste of different trichocereus species ranges from very bitter to tasteless, the varieties with less taste tending to have a slimy consistency.
Click to expand...

I thought I just got lucky and I have a slimy, tasteless, but nonetheless potent species.
 
Well, what I've had was dried. Not powdered because that could be anything, I'm talking clearly sliced up pieces of cactus, just totally dessicated and devoid of moisture.

Being in the UK, them things just don't grow too easily here, just wish I could have one in my garden and watch it grow :-(

I re-constituted it, I was nothing short of amazed at how much it could expand and how much ooze and slime it could produce, it was never ending! Seems some people will say eating it raw is the way to go. I can tell you for sure though that when used in ancient shamanic rituals the stuff has been boiled, simmered, prepared, sometimes for days at a time before the final preparation is ready to drink. Good enough for them, good enough for me. Hell of a lot of effort though, but as I say, nothing worth doing is easy ;-) True for mescaline and true for almost everything else in life......
 
I noticed that your quote states that there is a range of taste of Trichocereus cacti, but does it actually say that it doesn't mean anything about potency. Its quite logical that there are tasteless specimens, like yours obviously, but perhaps that IS an indication of potency? I'm intrigued either way. To the google!
 
undisclosed said:
In my experience of San Pedro to just say it tasted the slightest bit bitter ain't right. Like chewing a rockmelon that had all the sugar sucked out of it? No fucking way.

This stuff tastes AWFUL. I mean it was 6 months or so ago that I last had it but even the memory of how god DAMN terrible that stuff tasted is virtually enough to make me gag even now.

Once I got past the taste (and how much of it I had to endure) I've had a superb, insightful trips though. I've done it that way a few times but I can't do it anymore, the taste gets worse every time. I'll be doing mescaline extractions from now on.

Dunno if what I've said will help, you can't do too much reading on how to get the best out of San Pedro, Peyote, Peruvian Torch etc tho.
Click to expand...

^^^^^ This.

I've been growing and consuming various trichocereus cacti for about a decade now. There is something about the flavor that keeps you honest and prevents you from abusing it regularly. Just imaging the flavor can cause me to gag sometimes. If you were able to eat yours raw and only a couple of pieces were 'slightly bitter' I'd be skeptical it was a trichocereus species. If it definately is a trich, then this is either a case of bitterness being an indication of alkaloid content or else it did contain alkaloids but you're one of the unfortunates who have a high genetic tolerance to cacti. It happens. On another board I'm a member of we trade cuttings and it suprises me how much more of a certain cactus someone might need for a decent trip.
 
Psychotrope said:
I noticed that your quote states that there is a range of taste of Trichocereus cacti, but does it actually say that it doesn't mean anything about potency. Its quite logical that there are tasteless specimens, like yours obviously, but perhaps that IS an indication of potency? I'm intrigued either way. To the google!
Click to expand...

If you go to the site and keep reading, he says that he downs the slimy, tasteless specimens with water anyway, which implies that they do contain mescaline, otherwise why would he bother?

If this isn't a trich species, it's a very convincing lookalike. My guess is that it just happens to be a dud san pedro.

What I will try, given yours and boxednirvana's comments, is boiling down another branch and giving it to someone else, letting them know, of course, that there will probably be no effect. But if there is, we can assume that I do have a high genetic tolerance to the stuff, which will be extremely disappointing, but there are other drugs in the ocean, I suppose... Thanks for your feedback.
 
Any idea how old the cactus is? The younger it is the less mescaline it contains.

Did you eat the entire cactus? Or just the skin?
 
It's hard to say. It's a pretty huge cactus, the highest branch is about 6m (18 feet) tall, so I have to guess it's been there for a while. I despined it, took off the waxy layer, took out the woody core, and ate everything else.
 
^ sounds like you followed the procedure relatively well.

I personally have only tried San pedro once and ate around 5 fresh oz. of cactus "meat." I had a mild but noticeable experience with it.
 
You must log in or register to reply here.
Top