Fly agaric (Amanita Muscaria) is a mushroom that sparks many debates and myths. Its main active compounds are muscimol and ibotenic acid. The latter, unfortunately, has led to the belief that fly agaric is poisonous and dangerous to health. But let’s figure out how to avoid potential harm and get the maximum benefit from this unique mushroom.
The Danger of Ibotenic Acid:
Ibotenic acid is a neurotoxin and can negatively affect the nervous system, causing:
- Hallucinations
- Body intoxication
- Stomach problems
- Neuronal death and brain tissue destruction
Excessive amounts of ibotenic acid can lead to motor impairments and prolonged seizures resembling epileptic episodes. All of this sounds, of course, frightening, but only in the case of consuming fresh or improperly dried fly agaric.
How to Avoid Harm?
With proper drying and storage, the risks are reduced to zero. This is because when exposed to heat and prolonged contact with oxygen, ibotenic acid decarboxylates (transforms) into muscimol. Muscimol itself is a neuroprotective compound, meaning it will not harm the brain but instead provide a protective effect.
Proper Drying and Storage
To ensure fly agaric is safe and beneficial, the following rules must be observed:
- Drying:
– Should be carried out in a dehydrator at a temperature of 40-45°C
– Duration: 10-15 hours
- Storage:
– After drying, the mushroom should be aged for at least 1-2 months
If fly agaric is dried incorrectly, for example, under the sun’s ultraviolet rays or at high and uneven temperatures, muscimol can break down, leading to the loss of its psychotherapeutic and beneficial properties.
If it is not dried sufficiently and not aged for 1-2 months after drying, ibotenic acid will not fully complete its decarboxylation process. This will NOT lead to irreversible consequences for the body but may cause nausea and a pronounced euphoric effect.
Harvesting Time and Consumption
The fly agaric harvesting season is from September to October. This means that after drying, its consumption should begin no earlier than November to December for maximum safety.
It is also worth noting that fresh fly agaric can be used in cooking if it is first boiled multiple times. This way, all the ibotenic acid, as well as other substances from the mushroom, will remain in the water, making it simply an edible mushroom.
Conclusion
Fly agaric is an incredibly rich mushroom with beneficial and medicinal properties, helping me and many others find peace and inner harmony with ourselves and the world around us. But only if you know how to handle it and follow the correct preparation instructions. Otherwise, there is a risk of causing more harm than good.
Final Thoughts:
Buy only fly agaric that has been dried under proper conditions and aged for at least 1-2 months after drying.
If you want to start microdosing fly agaric in September, October, or early November, my advice is to choose fly agaric from the previous season.
A reasonable question arises:
“But won’t last season’s fly agaric lose half of its therapeutic properties over the year? How can I get the maximum possible effect from last year’s fly agaric?”
The answer to this question is that proper storage conditions allow the mushroom to retain all its properties, making it just as effective as a fresh one.
You can purchase properly dried fly agaric, stored under the most effective conditions, at https://fungi-harmony.com or by messaging me on Telegram – @Daniel_Lianka.
