I've read and heard so many different hypothesis on San Pedro Potency differences . It's either the lighter green flesh (greatest portion) or the really dark green part (just under the skin). I have some fresh cuts of San Pedro right now and am wondering what you guys think of this and what experiences you have had. Thank you for your input!!!

Use either / all.

Have you found out anything on the potency of either from personal experiences?

I could be wrong but I think there's the most mesc in the greenest part of the cactus, but there is mesc throughout the whole stalk, minus the woody parts. When I brew, I just slice the cacti down along the center piece and discard the center and brew the rest. You can slice it finely as close to the skin/green as possible if you are limited on space or something, otherwise just use it all would be my advice.

I'm going to just use all of it I think, thanks man.

brew everything but the outter 5mm deskinned dark green flesh, with that select filet you should try dehydrating powdering, rehydrating slightly to form paste balls and swallow with minimal fluid after fasting 12-18 hours


the outter 5mm of flesh is treasured to me, i discard everything else unless im truly pressed for resources, and i never am....

seems a bit like killing a moose just to eat his back-fat, but whatever floats your boat...

no, more like getting 800lbs of meat and still cracking the bones for marrow

i also freeze the diced innards of the cacti (white+core) with the despined areols, severed tip and calloused bottom. lysing them from waters expansion and brew twice for 2 hours each in a liter of water simmering with the slightest pinch of fumaric acid. combine brews squeeze cacti pulp. discard pulp. let brew settle, decant, reduce to 1-2 oz per foot... but still its less preferable than just using the outter 5 mm