results
More research will be done tonight:
1) 15 organic ghana hbwr will be powderized using scissors.
2) Powder will be soaked in non-tap water for about 5 hours along with 500mg of organic vit c powder.
3) At the 4.5 hr mark, a nug of garlic will chopped and diced and added to the extracting hbwr water.
4)This will be let to extract another 30min
5)At the 5 hour mark, resulting extract will be filtered out mixed with fresh juice from squeezed home grown oranges.
RECAP and slight modification
1)Lsa from hbwr was CWE'd along with 500mg vitamin c (was extracted for 5 hours instead of 4.5 and 20 seeds were used instead of 15)
2)After 5 hours a nug of garlic was sliced, diced, and chopsueyed to smitherines and added to the CWE.
3)This was shaken periodically thru/ the next 30 min.
4)Bc the only thing at disposal was tangerines, four or five of those sweet little bastards were pulperized in a cup.
5)CWE was strained into a cup using a tea strainer.(some ask, why not use a paper filter? Others say, whadya think, lsa grows on trees??)
6)The pulperized tangerine juice was strained through the tea strainer into the cup of CWE.
7)Contents were properly disposed of.
Results
Wow. All i have to say about the taste was that it was really, really, and i mean really... quite surprising.
Now im gangsta when it comes to these things and if tastes horribly pukifying then so be it.
But it must have been the combination of flavors from the tangerine juice, hbwr and garlic bc it had a totally new flavor.
Imagine fresh cucumber juice with a hint of watered down tomato juice.
The tangerine flavor was absolutely undetectable.
And the garlic gave a nice soft hint of gardeny touch.
Now hbwr and MG CWE have always gave me nausea the second i take in a mouthful.
Even with using lemonade or other mixes, it seemed the seed-yucky flavor always poked through.
So it's quite possible the garlic took away or masked the flavor.
The drink was finished in 3 extremely pleasant gulps.
And now it has been almost 3.5 hours.
There has been no vomiting.
There has not been any nausea whatsoever.
In conclusion, my findings are that:
1) Cyanogenic glycosides are responsible for the nausea caused by lsa extraction
a)on a related note, perhaps those who are immune to the nausea of lsa
yet still trip, are ones whose dietary intake consists of high sulfur foods.
2) Garlic eaten before consuming CWE prevents vomiting, YET may still cause an extremely mild and fading nausea, almost unnoticable.
3) Garlic diced and ADDED into the CWE for at least 30 min disables all cyanogenic glycosides and eliminates and prevents nausea completely.
Thank you all who have took the time to read this.
Please post your results if you decide to try this method.
Soak your seeds longer though, i was strapped for time so i managed 5 hours.
Personally when time is not an issue i CWE for 8hr+