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Mimohuasca - nothing happened

I have no problem with the taste of rue. The tolerance actually got better with time with me, most likely because of the psychological association of what it gives. İt's difficult, not easy. But it's not a problem.

Also, I always powder for brewing. There is quite a difference in potency between teas made from powdered vs whole seeds. Multiple boils is unnecessary and makes the brew extra harsh. İf you want to experience the full power of rue, eat the seeds or swallow powdered seeds. No holding back from the dosage. 2g does not do rue justice. 4-5 g is better.
 
I don't remember if I got it from you @dithyramb, but I always try to taste my rue tea before swallowing.
Rue starts to work already in my mouth. The grimace it puts on my face is part of the process.
Taste is one of the major senses, and we don't need to bypass it. Otherwise, some of the message gets lost, imo.

I usually make fresh rue tea from whole dry seeds using slightly acidified water (ph 6).
Boiling it for 30min gives a good result each time. 4-5g is my working dose too, and I like to add a bit of rue to my dmt teas.
 
Scientifically speaking, some of the actives get absorbed through the mouth in the drinking process. I see it as a first "hello" from the rue spirit when I feel it's energy as soon as I drink it. Of course, this effect is much stronger with eating. I like that, I wouldn't trade it for swallowing a tasteless pill. Taste and smell are fundamental and primal senses indeed. And, the vast majority of medicinal substances are bitter. In traditional herbalism, bitter herbs are said to have certain medicinal qualities like clearing the liver and strengthening eyesight. It seems bitterness alone has medicinal virtues. Last but not least, in traditional Amazonian vegetalismo, sweet things are prohibited when dieting, sometimes to the point of pure water also being seen as too sweet, and people infusing their waters with bitter herbs... Well, we know that sweet reduces insulin sensitivity and bitter increases it. And insulin sensitivity and sensitivity to plants spirits/energies/effects may go hand in hand with each other. For anybody who doesn't know, low insulin sensitivity, i.e. high insulin resistance is the culprit of a plethora of health problems, including epidemic conditions of modern life and aging.
 
I suppose it may be different if one gets used to the taste in the context of using rue on its own. I had rue with mimosa in some occasions that the mimosa caused me a lot of stomach pain, and somehow it's the rue taste that became associated with it instead of the mimosa. Maybe because mimosa tastes relatively good (at least without vinegar).
 
blig-blug said:
I suppose it may be different if one gets used to the taste in the context of using rue on its own. I had rue with mimosa in some occasions that the mimosa caused me a lot of stomach pain, and somehow it's the rue taste that became associated with it instead of the mimosa. Maybe because mimosa tastes relatively good (at least without vinegar).
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My first time with rue, I knew nothing and cooked 4g. I purged maybe 10 times that night. The thing is, I had burned some palo santo to set the mood. That incense somehow got mixed with rue in my head, and for years just smelling palo santo would trigger a gag reflex.
 
northape said:
My first time with rue, I knew nothing and cooked 4g. I purged maybe 10 times that night. The thing is, I had burned some palo santo to set the mood. That incense somehow got mixed with rue in my head, and for years just smelling palo santo would trigger a gag reflex.
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It reminds me of an experience I had many years ago with HBWR seeds. I chewed the seeds a lot to try to absorb as much as possible sublingually, I probably overdid it and chewed for half an hour. The taste wasn't bad at all, but the experience was very very difficult and I had strong nausea throughout it (however it probably is one of the most beneficial experiences I've ever had). Since then, there are many seeds that cause me a gag reflex, for example chia seeds. Now it seems to be less strong, so maybe orange juice, harmala salts, and rue are taking its place.
 
Just a Possibility, the Word "Simmering" was used so this may not be Relevant.

But what Temperatures were used when Reducing the Liquid. It is Possible that You Vaporized the DMT in the Pot and that there was nothing left when You drank it.
 
Angelicalist said:
Just a Possibility, the Word "Simmering" was used so this may not be Relevant.

But what Temperatures were used when Reducing the Liquid. It is Possible that You Vaporized the DMT in the Pot and that there was nothing left when You drank it.
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DMT will not evaporate from acidic water. Even from alkaline water, the co-distillation is barely detectable. Feel free to confirm or disprove this experimentally, by the way!
 
Transform said:
DMT will not evaporate from acidic water. Even from alkaline water, the co-distillation is barely detectable. Feel free to confirm or disprove this experimentally, by the way!
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That is interesting, I had never heard about that before. I don't Really want to Test it though, just in case.
 
Transform said:
I drink a daily herb tea blend with wormwood in it, so it's not like the bitterness bothers me at all. It's the notes of wet dog and acrid edge in rue brews that really challenge my culinary sensibilities. I may start including lemon peel as a complementary component, just from an intuitive viewpoint.
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For me, rue's taste is unique and I don't associate it with anything else. it is humorous to hear your wet dog association, but at the same time I would prefer that we don't influence others' perceptions of rue in such dishonorable ways 😆
 
dithyramb said:
For me, rue's taste is unique and I don't associate it with anything else. it is humorous to hear your wet dog association, but at the same time I would prefer that we don't influence others' perceptions of rue in such dishonorable ways 😆
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I really loved my pet dog who smelled like that, though…
 
dithyramb said:
For me, rue's taste is unique and I don't associate it with anything else. it is humorous to hear your wet dog association, but at the same time I would prefer that we don't influence others' perceptions of rue in such dishonorable ways 😆
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Rue does taste Horrible, I am just going to take it whole instead of adding it to the Tea when I make my Ayahuasca Brew. I took it with Mushrooms in Highschool. It is kind of Horrible, but I think it is easier to Swallow a few Grams of Syrian Rue Seed than it would be to Drink it.
 
ime concentrated acidified rue tea tastes pretty bad. A full warm mug of only water rue brew is more acceptable, can be even nice for light doses.

The taste that bothers me is the green/veggie/acidic taste combined with bitterness, roasting (as many on the nexus attest to) can probably improve that like for coffee but I never tried it.
 
Transform said:
Yeah, I only powder my seeds so I can brew them like filter coffee in a single-use teabag. This filters quite effectively right from the outset, and I'm only boiling one kettle of water. An additional smaller amount of alkaloids comes out on a second brew, but rue is so cheap I don't often bother.
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I'm going to try powdering them and putting them through my Hario V60 coffee filter.
Transform said:
When I did a serious, forty-day rue dieta practice, I was simmering the whole seeds and it was definitely more tolerable flavourwise. It was just a tad time-consuming, and less energy-efficient.
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I'd love to read about that if you've posted a report on the forum. How did it compare to other master plant diets (if you've tried any)?
dithyramb said:
Also, I always powder for brewing. There is quite a difference in potency between teas made from powdered vs whole seeds. Multiple boils is unnecessary and makes the brew extra harsh. İf you want to experience the full power of rue, eat the seeds or swallow powdered seeds. No holding back from the dosage. 2g does not do rue justice. 4-5 g is better.
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I'm just going to try both methods.
northape said:
Taste is one of the major senses, and we don't need to bypass it. Otherwise, some of the message gets lost, imo.
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Good point.
northape said:
My first time with rue, I knew nothing and cooked 4g. I purged maybe 10 times that night. The thing is, I had burned some palo santo to set the mood. That incense somehow got mixed with rue in my head, and for years just smelling palo santo would trigger a gag reflex.
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Taste and smell really speak to our limbic brain. I've had 13 professional Muay Thai fights, and before each one, I would get a vigorous massage from the trainers with namman muay (linament) that has a very distinctive smell. Now, whenever I get a whiff of it, I get an adrenaline rush, especially if I'm at a stadium and there's also the traditional music playing.
 
bk2492 said:
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I think there are quite some differences between taking dmt with Syrian Rue and taking dmt with Banisteriopsis Caapi (=Ayahuasca)

The only time I had an effective dose of oral dmt was when I combined it with 5g of Syrian Rue and it produced an effect really much apart from what I read about ayahuasca. My visuals were almost all black and white (in some kind of like straight from a vampire movie). I had once before taken mushrooms with Syrian Rue which had brought me into a similar dark realm. I am pretty sure the vine (=ayahuasca, which is the name of the original maoi!) will produce a quite different effect.
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tryptonaut, http://www.psychonaut.com/ayahuasca-dmt/28295-would-prescription-maois-substitute.html#post412754, emphasis added
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IME the visuals and their colorfulness can vary a lot from one experience to the next, even using the exact same doses of the exact same substances. I wouldn't read too much on a single experience from a single person. And I'm sure that when the slavic name appeared there were no vampire movies yet ;)
 
bk2492 said:
I think there are quite some differences between taking dmt with Syrian Rue and taking dmt with Banisteriopsis Caapi (=Ayahuasca)
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blig-blug said:
And I'm sure that when the slavic name appeared there were no vampire movies yet ;)
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I think the name "graveyard plant" comes from its tendency to grow in deserted places, like near a cemetery.
The plant's smell could also have something to do with death and graveyards. These names come from oral traditions, long before books or the internet.
What we experience during our journey is highly personal and depends on our constitution. Trip reports are nice to read, but don't expect anything specific for yourself.
 
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