I have realized that brews with higher viscosity take longer to be digested and enter the bloodstream, as in the case with san pedro brews. This is much less tolerable with ayahuasca analogues as there is a limited window of time for actives to be absorbed and mao to be inhibited before dmt is destroyed. I was wondering if there are any known techniques to further reduce viscosity or filter out the sticky gooey texture, after letting settle and decanting.
The consciousness of plants is a constant source of information for medicine, alimentation, and art, and an example of the intelligence and creative imagination of nature. Much of my education I owe to the intelligence of these great teachers. Thus I consider myself to be the “representative” of plants, and for this reason I assert that if they cut down the trees and burn what’s left of the rainforests, it is the same as burning a whole library of books without ever having read them.
~ Pablo Amaringo