• Members of the previous forum can retrieve their temporary password here, (login and check your PM).

Crazy Idea... Lacto-Fermented MHRB

Migrated topic.
John Smith

John Smith

Rising Star
So... I've been zealously preouccupied with fermentation lately. Started with just cabbage + salt as a base, and whatever random veggies are on sale. Its really delicious and taste nothing like canned store bought stuff. Then by transferring the brine, which contains the active bacteria(lactobacillus), I would ferment stuff that's normally hard ferment on its own, like buckwheat. There's an excerpt

Fermenting greens alters their nutritional value in several ways. In a sense,
fermentation moves green leaves up the trophic pyramid in much the same way that feeding leaves to meat or milk animals does. After the bacteria have had their fill, there is less energy, or calories, remaining in the leaves but many of the nutrients are pre-digested and easier to absorb in our intestinal tract. Fibrous cell walls are softened, making their contents more readily available to our digestive enzymes. While some vitamin C and beta-carotene is lost, the levels of B-vitamins, especially vitamin B-1 and B-2, are often increased. Protein quality is also enhanced as the bacterial enzymes alter the vegetable’s amino acid profile. Fermentation also can break down some of the compounds that inhibit nutrient absorption, including phytates, tannins, oxalic acid and nitrates. Carcinogenic aflatoxins from molds can be broken down into harmless molecules by bacterial fermentation. Hydrocyanic acid yielding compounds, such as linamarin in cassava, can also be neutralized through fermentation.
Click to expand...

That begs the question, how would this alter contents powdered MHRB ? Not sure if thats very useful for an extraction but what about aya or CWE ? Can it potentially make the it less nausesitng and increase bioaviability of the actives ? Not just dmt, but other compounds that contribute to the difference bewteen aya and pharma. Any ideas are appreciated.
 
Somewhere I remember reading (can't seem to fin the original reference or two) that Santo Daime's Ayahuasca is fermented intentionally for 15 days. I have also read that it has an almost sweet taste and is possibly one of the best tasting ayahuasca recipes.

Anyway maybe this has to do with a transformation of the tannins by the fermenting organisms? Not sure if there is enough natural sugar in caapi mhrb or chacruna to feed the kefir grain. However I'll bet some of the multitude of bacteria and yeasts would survive to do something.

The question is what. And to the extent that in general fermented foods are recommended against, what negative might come of the fusion?
 
Back
Top Bottom