San Pedro - to cook, or not to cook?
I've been reading so much on preparation of San Pedro cactus now - and everyone seems to say different things.
One tek says "cook for at least 8 hours, better 12 hours or even more"
The next one says "don't cook, it will lessen the effect and make it less visual"
What are your experiences with different preparation methods?
I have tried two methods so far, cooking for a little while in acidified water (like two hours) and then eating the whole stuff. Was really hard to do but the effect was more than I expected from only 15cm of relatively slim cactus.
The other I tried was cooking/simmering extensively with acidified water. The San Pedro was put in a mixer before, I cooked/simmered it for about 8 hours alltogether, now and then adding fresh (distilled) water. In the end I strained the pulp through cloth, cooked the remaining fluid to a drinkable amount. Was really easy to drink, no sickness at all.
With only two experiences I can't really say anything about the effectiveness of the methods. The cacti were totally different - the first was homegrown, the second one bought (a relatively fat 60cm piece, I used half of it).
What I can say is that the first trip, even it felt not as strong, was more spiritual, uplifting. The second seemed a little less spiritual and more sedating, but stronger (well, it was more cactus). But I also had different amounts of wine with each trip, so I really can't make a qualitative comment.
*edit* I have to add that I really like preparations where I don't have to eat any cactus material and drink as less as possible, because in my taste, San Pedro pulp with lemon juice not only smells, but also tastes like fresh puke. Literally! It's really hard to eat something that smells and tastes like fresh puke!