Hi everyone,

my buddy excited to be on the verge of my first San Pedro adventure, but has a question about preparing the tea.

He's seen a good number of recipes calling for the entire cactus to be chopped, blended, boiled down and strained and this is the basic method he will be employing. However, he's read that many claim the only mescaline-containing part of the plant is the green layer between the skin and the white core. One shaman's account claims the white area is what often causes people to get ill and hurl.

His question: Would he have a less stomach-churning product if he were to only boil down and extract this middle green layer? And would doing this cost him any of the potency?

His inclination is to work with the cactus entire, but he's curious about where others have had the most success.

Thanks!

You're probably going to get a bit sick either way.

Even pure mescaline makes one a bit sick.

My birdgessi white cores are about 1 percent mescaline by dry weight. If you don't brew them, extract them.

check my guide, an entheogenic preparation of achuma