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Cactus Juice!


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#1 riseabovethought

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Posted 20 June 2012 - 02:48 PM

So, Ive been working on the palatable problem with cactus and Ive tried to make lemonade out of lemons, or better put -bloody marys and margaritas out of cacti. In my search for answers, Ive found it abundantly necessary to drink lots of REAL juice. Live enzymes are killed by processing involved with store- bought juices so a juicer is necessary, but only after 2 initial stages.

First, I soak the foot of bridgesii in real squeezed lemon and grapefruit juice overnight 12-24 hrs. The sliced cactus can be frozen beforehand and defrosted in the juice as well, which works great. Or it can be soaked fresh, which I always do when it first arrives. This pull is mixed with tomato juice from the can but freshly juiced tomato juice woulda been better. It really finishes cutting down that foul taste. A lot of salt and cayanne pepper are also added. Then I drink the first pull. Tastes kinda like a bloody mary. :thumbup:

Next I soak it in lime and orange juice over the next 12-24 hrs, then poured into a glass again adding generous helpings of sea salt and cayanne pepper. Drink the 2nd pull without the tomato juice if you can tolerate it. Tastes kinda like a margarita.
3rd, I use the juicer - Juice the remaining cactus material and add half (wheat grass or) green juice (romaine lettuce, swiss chard, any green leafy vegetable of your choice (discard the plant material which is now spent), & then sweeten it up with plenty more lime and orange juice, along with excessive sea salt and cayanne. Add tomato juice again, if needed.

All 3 stages will send you flying. Its far more efficient than the classic tea, reducing one foot cactus down to one cup for just one ride. Reduction and heating are not necessary with cactus and in fact degrade some of the things that work in synthesis with the goodies. I feel like this method far surpasses the tea, which requires cooking and smells and offers just one experience.

I can get a LOT out of just a foot of cactus with this method and I also get all my vitamins, minerals, and micronutrients simultaneously. You could technically live off this stuff!:cacti:

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Edited by riseabovethought, 20 June 2012 - 03:01 PM.

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#2 paph

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Posted 20 June 2012 - 02:58 PM

Cool thread rise, I'm gonna have to give this a go. :)

#3 SilvrHairDevil

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Posted 20 June 2012 - 03:23 PM

I really like that idea.

#4 iatebadshrooms

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Posted 20 June 2012 - 03:43 PM

So got a question for ya, How is mescaline compared to Mushrooms, Is it more visual? less of a sudden onset? Can it be much more enjoyable and comfortable than mushrooms?

#5 dub504

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Posted 20 June 2012 - 05:31 PM

Still sounds gross, rise. lol Maybe I'll give it a whirl sometime.

@ iatebadshrooms, I think mescaline is quite a bit different from psilocybin. Mesc is like launching in a rocket for four hours then psychedelic for the next ten.

#6 morfin-56

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Posted 20 June 2012 - 06:39 PM

Sounds delicious!
I like the bloody mary idea, I'm going to have to try that sometime.

#7 datsun

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Posted 21 June 2012 - 12:20 AM

I have some questions Rise. Are you using the 12 inches of cactus to get three rides? My cat recently just straight up juiced 1790ish grams of cactus(bridgessi) and drank half after reducing. He had a great time but it was nowhere near what he felt the first time he had made tea and reduced.

#8 riseabovethought

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Posted 21 June 2012 - 10:10 AM

I have some questions Rise. Are you using the 12 inches of cactus to get three rides? My cat recently just straight up juiced 1790ish grams of cactus(bridgessi) and drank half after reducing. He had a great time but it was nowhere near what he felt the first time he had made tea and reduced.


Well, the sky's the limit. You can drink as much as you want, for as far down the rabitt hole as you want to go, but it doesnt take long to realize its power. It puts you in your place and demands respect quick.

If you juiced a foot I bet it was real slimey, eh? - thats prolly why you reduced it further... But if you hadnt reduced it and drank a FULL foot of juiced cactus, I bet you'da been swimming in outer space. But the problem is the taste, I tried but even my stomach cant take that much punishment. So I tried adding the juice and I think it may boost its effectiveness a little.

Anywho, it appears to me that its best to juice it after soaking it a while in citrus juices. If you drink the juice, after each pull, you get a coupla free rides. Then, soak it some more, keep it soaking in the fridge and put a shot or so in another fresh glass of juice whenever you're in the mood. After its been soaked thoroughly, is the best time to juice it, and it stretches out the usefulness of the cactus material from one cup reduced, to a week of space traveling, at your whim. The juice-soak appears to reduce that slime -effect, so by the time its been soaked so much, the juiced cactus isnt so slimey or so bad tasting at the end stage, but still packs a punch! Of course when its juiced its strong and foul tasting so its still necessary to add a generous glass of green juice mixed with citrus juices freshly squeezed this time, when the cactus is actually juiced through the juicer. The best trip is saved for last.

This is still in the research phase of course, and still not refined yet at all, but I believe the lime, orange, grapefruit, and lemon juices (and the green juice as well) add helpful catalyst phytonutrients and its pH devours the mescaline and dilutes it into the liquid, which is then assimilated in the body instantly upon ingestion. But if its cooked, reduced and ingested, it may be fun, but it also sets off an immune response in the body, proven by Dr. Kouchokoff, and who's research we could take a lesson from, IMHO. The fresh juices are the catalyst and the micronutrients act like rocket fuel for the buzz, in my humble opinion. Fresh is best.
http://articles.merc...d-part-one.aspx
Raw Food--One of Your Keys to Outstanding Health

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A kitchen is nothing else than a chemical laboratory producing millions of completely new chemical substances that basically never existed in the wild and if, then very occasionally by accident. Cooking will randomly produce millions of different sugar and protein combinations commonly called Maillard molecules.
Throughout the biggest part of our evolutionary history, the one before processing, human beings have never ingested the amount of Maillard molecules we ingest today. The recent introduction of dairy products and grains has equally brought new chemical substances such as new proteins into the dietary spectrum of humans within a very short period of time.

Key Points Regarding the Effects of Cooking on Food and Health


Posted ImageThe food's life force is greatly depleted or destroyed when it is cooked. The bioelectrical energy field is altered and greatly depleted, as is graphically demonstrated with kirlian photography. Live and bioactive raw food is severely diminished.

Posted ImageThe biochemical structure and nutrient makeup of the food is altered from its original state. Molecules in the food are deranged, degraded, and broken down. The food is degenerated in many ways. Fiber in plant foods is broken down into a soft, passive substance that loses its broom-like and magnetic cleansing quality in the intestines.
Posted ImageNutrients, like vitamins, minerals, and amino acids are depleted, destroyed, and altered. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.
Posted ImageUp to 50% of the protein is coagulated. Much of this is rendered unusable. High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the acceleration of the aging process.
Posted ImageThe interrelationship of nutrients is altered from its natural synergistic makeup. For example, with meat, relatively more vitamin B-6 than methionine is destroyed, which fosters atherogenic free radical-initiating homocysteine accumulation that is a factor in heart problems.
Posted ImageThe water content of the food is decreased. The natural structure of the water is also changed to something far less than optimal.
Posted ImageToxic substances and cooked "byproducts" are created. The higher the cooking temperature, the more toxins that are created. Frying and grilling are especially toxin-generating. Various carcinogenic and mutagenic substances and many free radicals are generated in cooked fats and proteins in particular.
Posted ImageHeat causes the molecules involved to collide, and repeated collision causes divalent bonding in order for new molecules, and hence a new substance, to form. They have even been named "new chemical composites".
Posted ImageUnusable waste material is created, which has a cumulative congesting and clogging effect on your body and is a burden to the natural eliminative processes of your body.
Posted ImageAll of the enzymes present in raw foods are destroyed at temperatures as low as 118 degrees Fahrenheit. These enzymes, named "food enzymes" are important for optimum digestion. They naturally aid in digestion and become active as soon as eating commences. Cooking destroys 100% of these enzymes.
Posted ImageEating enzyme-dead food places a burden on your pancreas and other organs and overworks them, which eventually exhausts these organs. The digestion of cooked food uses valuable metabolic enzymes in order to help digest your food. Digestion of cooked food is much more energetically demanding than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in a half to a third of the time it takes for cooked food.
Posted ImageAfter eating a cooked meal, there is a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. From the point of view of the immune system the body is being invaded by a foreign (toxic) substance when cooked food is eaten.
Posted ImagePutrefactive bacteria, particularly from cooked meat, dominate the natural population of beneficial intestinal flora resulting in dysfunction in your intestine, allowing the absorption of toxins from the bowel. This phenomenon is variously called dysbiosis, or intestinal toxemia.
Posted ImageA buildup of mucoid plaque is created in the intestines. Mucoid plaque is a thick tar-like substance that is the long-term result of undigested, uneliminated cooked food putrefying in the intestines. Cooked starches and fats in particular are a major culprit in constipation and clogging of the intestines.
Posted ImageCooked foods cause a build-up of toxins and waste material in many parts of the body, including within individual cells. Some of these toxins and wastes are called lipofuscin, which accumulates in the skin and nervous system, including the brain. It can be observed as "liver spots" or "age spots."
Posted ImageCooked foods cause malnutrition at the cellular level. Because cooked foods are lower in nutrients, in addition to containing wastes and toxins, individual cells don't receive enough of the nutrients they need.
Posted ImageCooked foods cause a tendency towards obesity through overeating. Because the cells don't get enough nutrients they are so to speak "always hungry" and hence "demand" more food. Cooked food is also less likely to be properly metabolized, which is another factor in excess weight gain.
Posted ImageFrom time to time the body experiences detoxification crises also called purification or healing crises. This happens when toxins are released through the skin or dumped in your bloodstream for elimination by the liver, kidneys, and other organs. The symptoms may include headaches, fever, nausea, vomiting, colds, bronchitis, sinusitis, pneumonia, and diarrhea.
Posted ImageThe immune system, having to handle the massive daily invasions of toxins and toxic by-products, eventually becomes overwhelmed and weakened. A key factor in the aging process.
Posted ImageThe wastes, toxins, mutagens, and carcinogens that build up within cells, as well as the daily onslaught of excess free radicals eventually cause some cells to become cancerous - killing an estimated 30% of Americans.
Posted ImageIn general, the natural aging process is accelerated by cooked food. People who switch to raw food often become biologically and visibly younger.
Posted ImageAfter eating a cooked meal there is a general increase in the white blood cells in the blood and a change in the relative proportions of different blood cells occurs. This phenomenon is called "digestive leukocytosis".

Leukocytosis and Cooked Food


In 1930, research was conducted at the Institute of Clinical Chemistry in Lausanne, Switzerland, under the direction of Dr. Paul Kouchakoff. The effect of food (cooked/processed vs. raw/natural) on the immune system was tested and documented.

Dr. Kouchakoff's discovery concerned the leukocytes, the white blood cells.

It was found that after a person eats cooked food, his/her blood responds immediately by increasing the number of white blood cells. This is a well-known phenomena called "digestive leukocytosis", which means that there is a rise in the number of leukocytes, or white blood cells, after eating.

Since digestive leukocytosis was always observed after eating, it was considered to be a normal physiological response to eating. No one knew why the number of white cells would rise after eating, since this appeared to be a stress response, as if the body was reacting to something harmful, such as infection, trauma, or exposure to toxic chemicals.

Back in 1930, Swiss researchers of the institute of Chemical Chemistry studied the influence of food on human blood and made a remarkable discovery. They found that eating unaltered, raw food or food heated at low temperatures did not cause a reaction in the blood. In addition, if a food had been heated beyond a certain temperature (unique to each food), or if the food was processed (refined, added chemicals, etc.), this always caused a rise in the number of white cells in the blood.

The researchers renamed this reaction "pathological leukocytosis", since the body was reacting to highly altered food. They tested many different kinds of foods and found that if the foods were not overheated or refined, they caused no reaction. The body saw them as "friendly foods". However, these same foods, if heated at too high a temperature, caused a negative reaction in the blood, a reaction that is found only when the body is invaded by a dangerous pathogen or trauma.

The worst offenders of all, whether heated or not, were processed foods that had been refined (such as white flour or white rice), or homogenized (a process in which the fat in milk is subjected to artificial suspension), or pasteurized (also seen in milk, flash-heated to high temperatures to kill bacteria), or preserved (chemicals added to food to retard spoilage or to enhance taste or texture).

In other words, foods that were changed from their original God-given state. Good examples of these harmful foods are: pasteurized milk, chocolate, margarine, sugar, candy, white flour, and regular salt. The researchers found that if these altered, chemical foods were chewed very thoroughly, the harm to the blood could be lessened. In addition, another amazing finding was that if some of the same food in its raw state was eaten with the cooked counterpart, the pathological reaction in the blood was minimized. However, avoid these unnatural, processed foods; replace them with delicious whole foods for optimal health.
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More and more I am coming to realize that the bulk of the food that we eat should not be cooked. That is one of the main reasons why drinking one quart of vegetable juice is so important to obtaining and maintaining your health.
I would encourage you to obtain at least 50% of your food as uncooked. The vegetable juicing and a salad at lunch will easily put you over that volume.
The raw egg yolks in the juice are an important part of the raw food approach. If you are healthy and have large amounts of vegetables, the salmonella is not going to be an issue for you, especially if the eggs are free range and organic.
In some cases daily juicing might cause some loose stools, which are easily resolved with some good bacteria.
I am still in the process of increasing my percentage of raw food eaten to over 90% of my total daily food intake. My nutritionist, Jim Marlow, recently encouraged me to start eating raw ostrich meat and I have found that to be quite enjoyable and not really much different than the way I would normally prepare my meat at medium rare. -Dr. Mercola

Reference:

Kouchakoff, Paul, M.D.; "The Influence of Cooking Food on the Blood Formula of Man"; First International Congress of Microbiology; Paris, 1930.

Edited by riseabovethought, 22 June 2012 - 12:42 PM.


#9 riseabovethought

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Posted 22 June 2012 - 10:26 AM

So got a question for ya, How is mescaline compared to Mushrooms, Is it more visual? less of a sudden onset? Can it be much more enjoyable and comfortable than mushrooms?


IMHO, there is no contest; Mushrooms win hands down for level of awesomeness yielded from a magical substance consumed. Cactus for me, is something I like to visit from time to time just like Ayahuasca. I like to dabble of course, in whatever appears to be helpful in my journey. And it is the journey, not the destination, right? So, I want to both enjoy its richness to the fullest while upholding my responsibilities in the present, so I dont feel behind, but rather right dead square on target - Its like when your aim is perfect, youre in the zone... thats the feeling I want! And then couple that confidence with exploring into a realm where limitations are few and imagination rules...:headbang:

Cactus feels like a tranquilizer while mushrooms feel like fun:space: Ahhhhhhh, but the mushroom is my favorite helper of all. With Cactus and DMT and Ayahuasca, you are taking more of a risk in it might lead you down a difficult path for awhile until you straighten it out, which is excellent experience (life's best teacher) but some lessons are hard to (L)earn so it might be a bit of rough waters... so you gotta just be prepared for that.

:dance:But mushrooms dont feel that way to me. wherever it leads, its always fun, always welcoming and comfortable. Its a gift from God, as they all are, but I guess I truly claim mushies as my fav of all. Maybe thats why this is Mycotopia instead of cactotopia or spice-atopia - because its the one that resonates best after all is said and done, our ace up the sleeve, at least for me. But my opinions change with the wind so dont hold me to that, now.:eusa_naug

#10 datsun

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Posted 22 June 2012 - 09:35 PM

Thanks for the info Rise!

#11 riseabovethought

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Posted 25 June 2012 - 03:15 PM

I just juiced a thick foot plus of bridgesii that rocked my socks off all day yesterday. I kept thinking about how wonderful cactus is; a magical entheogen. God damn!! It was nothing short of just as awesome as any trip Id ever had, nothing but goodness all the way through. Who hoo!!!

After 2 stages of citrus juice soaks, which each were downed and delivered its own ride: TRIPple the pleasure; best trip for last.:headbang:

Edited by riseabovethought, 25 June 2012 - 03:35 PM.

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