Thanks guys,

I have some mimosahuasca that I have prepared sitting in my fridge right now waiting for me to decant. I plan on having my first experience this coming weekend perhaps if it feels right. Interesting what you say about knowledge regarding science. I definitely have that!

I want to start slow as I'm a now cautious individual. I used to be much more reckless in my younger days (plenty of stories).

I was thinking:

2 grams rue ground up and put in capsules and 2-3 grams of my mimosa brew. Thoughts?

I used the gelatin/egg white method to reduce nausea. boiled mimosa powder 2x for 3 hours each with a splash of vinegar to acidify each time. I also added some ginger chunks late in the process that were removed during one of my many filtering attempts.