Sacred cacao ceremonies

Sacred Cacao is one of this planet’s major medicine-plant partners and facilitators, overlooked because it is not a psychedelic. An Indigenous myth tells us whenever the balance between humans and nature becomes threatened, cacao comes from the rain-forest to open people's hearts and return the planet to harmony. In one of Keith's early communications with the Cacao Spirit, She referred to cacao as "The Food for the Shift". (Keith the Chocolate Shaman)

http://ceremonialcacao.blogspot.ca/

Keith (from ceremonial cacao linked above) says his sacred cacao contains more MAOI's than normal cacao, partly because of how it's processed.

While under a ceremonial dose you can have elevated levels of O2 in your bloodstream.
In Bashar's latest talk (one of our favorite channeled beings), he speaks of a breath technique and says that "This gives your body the maximum amount of oxygen at once, which allows more (source) energy into your body."

"Years ago, while reading medical journal papers on cacao, because the Cacao Spirit let me know that I needed to prepare myself as knowledgeable about cacao, I read a paper that said test subjects had a 1.8 times (almost double) increase in oxygenation to the skin from a dose of cacao much smaller and weaker in strength than what we commonly use in ceremony."
- Keith

Got that? This is the best explanation that I've seen for why cacao is such an effective and effortless facilitator for consciousness activities. ...Keith says double your source mojo...

Id like to hear other peoples view on adding dmt acids infused with herb essences into the sacred cacao elixir .Imagine an Ayahuasca that tastes like a chocolate drop of heaven. Dmt infused herbs melted into a sacred cacao elixir.

Would you have to keep the cacao in a cacao mix that was acidic to keep the dmt acids in that form?

Sacred cacao has a natural maoi which makes the combination the same as how aya works.

ANCIENT CACAO SHAMANS traveled between villages combining local plant medicines and herbs into their traditional ceremonial brews. Mucuna, with the highest plant levels of L-DOPA, precursor to Dopamine, was used as an anti-stimulant, along with superfoods like Lucuma and Maca to compliment the Cacao. The result is a mood-enhancing experience like no other.
Sacred cacao elixir to your dream-time.

Hoping that some others may find this interesting and try this pharmahuasca cacao shamanism. I think that once you are able to produce dmt more naturally in your brain you won't have to add any dmt to make this work as you're going to be doing that, this really is what we're working toward. Bashar says that once we have experience something that we can enter those states just by remembering them and that we don't need dmt as often as we believe https://www.youtube.com/watch?v=-Gjc9hhhtro

Sacred Cacao is a viable option, I believe, to open the heart and world with a master teacher of heart the cacao spirit. I,m going to be starting at a few drops of dmt acids in my sacred cacao elixirs and keep it simple, doubling up the dose until the desired effect.

Some amendments that are traditionally used


Ashwagandha (Root)[/b]

Known as “Indian Ginseng”
Ayurvedic Sleep Tonic
Aphrodisiac
Longevity Tonic
Berries and Leaves are used topically on tumors, carbuncles and ulcers
Known to help with Parkinson’s Disease, Bone Cancer, Bipolar Disorder, Diabetes and Breast Cancer patients undergoing Chemotherapy

Chlorella (Blue-Green Algae)

Colon Purifier
Complete Protein
High in Polyunsaturated Fats
Vitamins and Minerals
Weight Control, Cancer Prevention and Immune Support
Reduced Dioxin Levels and increased IGA Levels in Breast Milk.


Maca (Radish Family)

Energy and Mood enhancer
Prostate- Can shrink when enlarged.
Optimum Nutrition for Endocrine System
Improved Semen Quality
Heightened Libido- Aphrodisiac
Too powerful for some body types.

Mesquite- (Kiawe)

Low Glycemic Sweetener
High in Calcium, Magnesium, Potassium and Zinc and Aminos


Mucuna Puriens (Velvet Bean)

Used in traditional Ayurvedic medicine to treat Parkinson Disease.
Contains LDOPA, an amino acid that the body converts to Dopamine
HGH Secretagogue
Aphrodisiac, increases Sperm Count
Prophylactic Treatment of Snakebites
Antidepressant
Regulates Serotonin (5-HT), 5-HTP
Contains DMT, Nicotine, Bufotenine and has potential Psychedelic effects.

L-Dopa Helps:

Regenerate Organs,
Boost immune system
Reduce Fat and Build Lean Muscle Mass
Improve Skin
Promote increased bone density and reversal of Osteoporosis
Increase Lean Muscle Mass
Enhance Mood, Libido and Sexual Performance
Improve Cholesterol Profile
Increase Energy


Spirulina

Complete Protein
Contains all essential Amino Acids
Known for Anti-Inflammatory effects


Acai , chili peppers and others would be of benifit as well.

I don't think you would want to use the aya vine or leaf unless you do not add any honey, aya does not like sweets but dmt does not seen to mind.

Think I will start with a base mix of enhanced leaf 50/50 dmt to herb, an effective dose would have 30-70 grams of low heated ground cacao with honey to taste, adding the lemon treated enhanced leaf to the mix . . Herb mix is 80% pau d'arco bark 20% Blue lotus with agarwood and palo santo resins infused, lemon drops on the enhanced leaf mixture. I should be able to dose then very accurately and start with a 20mg dmt dose and then 40mg then 80mg ext basically doubling up the dose until I get to the desired effects.

Will be interesting to see how the cacao opens up the dmt and vise versa, and to see how it differs from the ayahuasca teachings.

I might just have to find some people I can send some chocolate brews to that will post of their experiences

Cheers budding chocolate shamans

"Sacred cacao has a natural maoi which makes the combination the same as how aya works."

It does not work at all like vine does, and will not make DMT orally active. Don't waste your DMT on this. Use mushrooms with the cacao. Mushrooms are one entheogen used with cacao traditionally. I know of that Keith guy and people who have worked with him..and I am skeptical about his claims. Jonothan Ott is THE guy to refer to on traditional use of cacao and it's admixtures.

I have gone through kilos of the best stuff around. It is interesting at high doses but not on the level of peyote, mushrooms or ayahuasca. It's an empathic stimulation. Less empathic than mescaline or MDMA.

There are no "dmt acids", I think you may have meant to write dmt salts. Using proper names helps to prevent confusion and potential misunderstanding. About the only dmt salt that is used practically is dmt fumarate. Most other dmt salts are hard to handle due to their deliquescence.

There will be no problems if bits of dmt salt would get freebased by the cocoa mix. I don't think that it is very likely to happen anyway. And you could use freebase dmt to add to your cocoa already, no real need for salts, I think.


Do you have any reference or experience to back that up? As jamie wrote, chocolate has some effect in potentiating mushrooms, but not to the extent that harmalas from rue or caapi do. Did you ever test any of this yourself before making these claims?


When doing experiments, at least be careful when mixing cacao and harmalas. Cacao, especially unprocessed beans, can be a powerful stimulant. Use only very small amounts of cacao when combining with harmalas.


Can you back this up with references? A casual web search turned up nothing relevant and surely this forum would be all over chlorella growing if it actually did contain dmt.


I don't think the plant cares that much. But some peoples bodies (or their convictions) might. A bit of sugar isn't so bad, but binging on sweets causes all kinds of swings and unbalances in the body. These effects would be experienced much stronger due to the enhanced sensitivity caused by ayahuasca.


What is the purpose of infusing dmt salts to some herb before adding this to your cocoa mix?

Freebase dmt is infused onto herbs to make it easier to smoke, but if you are going the oral route, there is really no good reason to go through the trouble of infusing dmt salts onto herbs first. If you want the herbs to be another part of your cocoa mix, then just add all the ingredients together with the cocoa.

I don't quite understand why you would want to specifically infuse the herbs with dmt before adding it all to the cocoa mix anyway?


Like jamie already wrote, it'll probably be very different, in the sense that the cocoa is unlikely to activate dmt orally. Even if it were true that large amounts of cocoa could do that, you'd be purging the cocoa before it'd get to the levels required for activation of dmt.


Before guineapigging others, you should really try this on yourself first. Please post the results here, so we might learn from it.

In any case be careful! good luck.

We can't have a cacao thread without a dank chocolate recipe!

Throw a bunch of cacao powder, a few dates, some almonds, a bit of coconut or coconut oil, a bit of sea salt, dash of cayenne, and lots of honey into a food processor. Tinker with the ratios until it tastes absolutely dank. You can even throw bananas or avocados in if you want to add a lot of mass to it.

This is what ayahuasca-site says on their maoi precaution thread:

Fwiw.

I love me some cocoa, and have it daily in my morning smoothie, a great way to start off the day.

universecannon - I love the sound of your recipe, thanks for sharing, am totes getting on that!

Again, although theorized for some time, it has now been proven that cacao contains MAO inhibitors known as tetrahydro-beta-carbolines that potentiate and positively flavor entheogenic compounds. (Naked Chocolate, David Wolfe & Shazzie) | http://books.google.com/...wHYcIds-2kC&pg=PT135


Tomas Herraiz. "Tetrahydro-β-carbolines, Potential Neuroactive Alkaloids, in Chocolate and Cocoa", J. Agric. Food Chem., 2000, 48 (10), pp 4900–4904 | http://www.shroomery.org...load.php?Number=17581385


Cacao has a long history of being used in combination with other psychoactive plants. snip

Cacao works to potentiate three primary psychoactive pathways: tryptophan/tryptamine, phenylalanine/phenylethylamine and cannabinoid/anandamide. Cacao works along other pathways as well. Evidence suggests that lactone compounds are also activated by cacao. Additionally, psychoactive plants that work on yet-to-be-understood principles seem to be enhanced by cacao. Again, although theorized for some time, it has now been proven that cacao contains MAO inhibitors known as tetrahydro-beta-carbolines that potentiate and positively flavor entheogenic compounds. [See research paper below for more details on all of this.*]

Cacao somehow enhances the absorption of and/or inhibits the breakdown of tryptamine alkaloids such as those found in magic mushrooms, morning glory seeds, baby Hawaiian woodrose seeds, iboga root, certain mimosa barks and flowers, as well as certain acacia barks. Therefore cacao can perpetuate and/or amplify the effects of tryptamine-based entheogens.

It is well documented that visually-stimulating, consciousness-expanding mushrooms were consumed along with cacao drinks in various Aztec and Mayan rituals. The Aztecs called the magic mushroom: teonanacatl.

The best documented use of cacao and magic mushrooms together dates back to Aztec society. Cacao traders known as the pochteca (who were not actually Aztecs, but were the descendants of the Maya) would eat mushrooms in the evening and then continue boosting the effect with chocolate drinks all night.

The Spanish chronicler Sahagun wrote: "The first thing eaten at the gathering were certain black little mushrooms, which they called nanacatl, which inebriate and cause hallucinations, and even provoke lust. These they ate before dawn, and they also drank cacao before dawn." According to Jonathan Ott’s research, another chronicler, Diego Duran, referring to a now-lost history text describing the coronation of Aztec emperor Ahuitzotl circa 1486 A.D., wrote: "In this whole story I have noted one thing: mention is never made that anyone drank wine of any kind to get drunk, but only woodland mushrooms which they ate raw, on which says the History, they were happy and rejoiced and went somewhat out of their heads, and of wine no mention is made ... mention is only made of the abundance of chocolate that was being drunk in these solemnities."

Researchers Valentina P. Wasson and her husband R. Gordon Wasson found the traditional mushroom-cacao ritual still intact in Mexico. On June 29th, 1955, Gordon Wasson and a friend visited shamaness Maria Sabina in her home village of Huautla de Jimenez outside of Oaxaca, Mexico. On that fateful night Maria Sabina fed Gordon Wasson a cacao beverage with teonanacatl. In 1957, Wasson’s experiences were published in an issue of Life magazine arousing the mass imagination of a new generation of Americans and helping to usher in the psychedelic era. Swiss scientist Albert Hofmann’s subsequent pioneering research demonstrated that the teonanacatl obtained for him by the Wassons contained the psychoactive tryptamine, psilocybin. Subsequent research revealed another active tryptamine in the mushroom called psilocin.

Why would one get the idea of adding cacao to mushrooms? As it seems to do with all entheogens, cacao tonifies or qualifies the effects of mushrooms. It adds a lightness and silliness to the effect, and decreases the probability of having a "bad trip." The spirit of cacao and the magic mushroom seem to be working together to expand consciousness and transform the planet from misery into hilariousness. Traditionally in Mexico, mushrooms were crushed on a heated metate and then made into an aqueous infusion. This corresponds to today’s general shamanic strategy of making magic mushroom tea (held for 15 minutes between 140 and 160 degrees Fahrenheit and not boiled) to deactivate the liver toxins generally found in all raw mushrooms. Multiple 15 minute extractions of the material may be needed to draw all the psilocybin into the tea water (squeezing the material at the end of each extraction helps draw the active principle into the tea). This tea can be mixed with herbs and then blended with cacao and other alchemical ingredients to create magic hot chocolate. Up to this day, the shamans of Huautla de Jimenez still use cacao beans with magic mushrooms in ceremonies.

tysonic15 wrote:
Chlorella (Blue-Green Algae)

Contains DMT, Nicotine, Bufotenine and has potential Psychedelic effects.

Can you back this up with references? A casual web search turned up nothing relevant and surely this forum would be all over chlorella growing if it actually did contain dmt.


Sorry changed that was a mistake

Any idea what these 'lactone compounds' are? Bufenolide? GBL? Macrolide antibiotics? Alpha-pyrone? A vague statement such as this doesn't bolster the credibility of the article.

Also, not all tetrahydrobetacarbolines serve to orally activate DMT.


I still love cacao though and may yet investigate this purported aspect experientially.

Interesting article. Did you read the results, in particular the bit where they state the amount of betacarbolines found in cocoa? It's only single digit milligrams to the kilogram. Which means that in order to achieve MAO inhibition from cocoa-borne betacarbolines, you would need to consume more than 10 kilograms of cocoa.

In fact, the article also states:


We should not take that as an indication that wine, beer and liquor will activate oral dmt either, should we?

I do agree that the combination of mushrooms and chocolate is pleasurable and that some amount of potentiation, or at least modulation, of mushroom effects is present. But this does not compare to the intensity of potentiation and modulation afforded by the combination of mushrooms and a serious dose (more than 150 mg) of harmala alkaloids.


In my own experience, raw cocoa beans can be much more potent stimulants than processed cocoa. Maybe I just got lucky with a batch of beans, who knows. It's obviously not going to be a lethal problem if beans are consumed in reasonable amount. I suspect that, if consumed alongside, strong cocoa will put a mark on an ayahuasca experience.