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A new take on amanita growth. -

Posted: Tue Jun 20, 2006 3:51 pm
by NeoNaut
"I created this tribe after having the unique opportunity of working with ethnobotaist/mycologist/author Donald E. Teeter. He's been studying the Amanita for many years. Through extensive research and experiments, Mr. Teeter has uncovered the lost knowledge and ancient alchemy of Amanita Muscaria, also known as "Soma" and 107 other Sanskrit names.

It has been a myth for about a hundred years or so (since the beginning of mycology), that one cannot grow or cultivate Amanita Muscaria. We now know that this is inaccurate. Mushrooms are the fruit of the fungus, whereas it's mycelium would be considered it's root system and actual "plant" one might say. Mr. Teeter has found it possible, in fact anyone can do it, to regrow the mycelium. With this mycelium, you can grow it in grape juice, or on barley grains, which will end up being chock-full of ibotenic acid. Ibotenic acid is found in fresh AM specimens. When dried, the Ibotenic Acid decarboxylizes into Muscimol, the psychoactive constituent of AM. Ibotenic Acid that you grow in grape juice, or whichever medium you choose, can be heated to convert it into Muscimol. You are now left with Muscimol Juice, that tastes great, and gives some of the most curious and fascinating experiences. The experience can be as mild as cannabis, or could become psychadelic, depending upon the potency and how much you drink. I forgot to mention, that when grown on barley grains, you can then make bread out of it. Since the mycelium grows larger in the grape juice and barley grains, you then can take that mycelium to innoculate more juice or grains, and can continue to do this over and over. This is why the ancients called it the The Immortal God.

Now, this has raised a great debate and question about Jesus and Christ. It is obvious to me, that this is how Jesus made The Living Bread, capable of making thousands of loaves of bread. It also makes sense how one could turn water into wine.

In Donald E. Teeter's book: "Amanita Muscaria; Herb of Immortality", the author explores these matters. Giving many examples, references, and almost un-deniable theories about every major religion.

If we are all sparks of The Divine, how can one be seperated as "The Annointed One"? Why did Jesus speak of The Christ in third person? In my opinion, if we are all emanations of God, the only true "prophets" (God on Earth) are sacraments.

These are subjects that I am ecstatic about exploring with all of you. This ancient knowledge goes much deeper than I can post on one thread. I hope to help everyone create their own Holy Grail, Amanita Wine, Soma, and gain input from everyone in an open discussion.

Like I said, this is a basic intro. I would love to hear what everyone else knows about amanitas.

Namaste.

T-doe"





Please Discuss....taken from a tribe posting.

Re: An new take on amanita growth. -

Posted: Tue Jun 20, 2006 7:51 pm
by GeorgeKush
why the hell didnt you write any of that on my thread Da Vinci's Secrets Last Supper! doh

Re: An new take on amanita growth. -

Posted: Tue Jun 20, 2006 8:10 pm
by antihero23
Let me get this strait, If JAck the Cat found some amanita in the wild, he could use his paws, dig up some mycelium(sp?) dump it in grape juice, remove the mycelium(sp) put it in more grape juice, heat the first juice, drink it, and o on a voyage?

Re: An new take on amanita growth. -

Posted: Wed Jun 21, 2006 10:55 am
by NeoNaut
antihero23 wrote:Let me get this strait, If JAck the Cat found some amanita in the wild, he could use his paws, dig up some mycelium(sp?) dump it in grape juice, remove the mycelium(sp) put it in more grape juice, heat the first juice, drink it, and o on a voyage?

I guess that is the claim, and that you can also grow it on bread???????

Re: An new take on amanita growth. -

Posted: Wed Jun 21, 2006 1:47 pm
by Stephen L. Peele
Hate to be the one to tell you.....this is all a bunch of crap.
Amanita muscaria has been maintained for many years on PDA.
It is the preferred method of the ATCC Culture bank for some 50 years.
Never grape juice. The fugus he grows on grape juice produces
black spores...........What color are Amanita spores? White
Also, I did articles many, many, years ago about how to clone Amanita.
Only the cap tissue that is connected to the gill of any Amanita, will
transfer to agar.....Now that you have heard the truth from someone
who really knows, please do go on with yourself.....for the Teeter
thingy is no more than gibberish and I am shocked at how you put it
here.....being a global mod that is. slp/fmrc

Re: An new take on amanita growth. -

Posted: Wed Jun 21, 2006 2:38 pm
by NeoNaut
No I did not write this!!! Read the end of the post it is a quote taken from a tribe posting. This is the reason I posted this to see if there was any factual evidence to support. You have proved HIM wrong, not me. Here is a link to the posting.

http://tribes.tribe.net/ambrosia-soc...5-b00b6d356a37

Image

Re: An new take on amanita growth. -

Posted: Wed Jun 21, 2006 3:30 pm
by Stephen L. Peele
End of post now noted.........whew! Glad to know it wasn't from the
global Mod..........still a bunch of gibberish. slp/fmrc

Re: An new take on amanita growth. -

Posted: Mon Jun 26, 2006 1:41 pm
by downlowfunk
Mr. Peele,

I wonder how right you are, about this being a bunch of crap. Just because you couldnt make it fruit, that does not prove that this person is not growing mycellium and producing Muscimol with grain, or grape juice.

Re: An new take on amanita growth. -

Posted: Tue Jun 27, 2006 11:06 am
by Stephen L. Peele
The Teeter culture has been examined. It's growth makes black spores.
It produces no mushroom but is a lower class fungi.
Go over to ADM and look it up. Species....all et. is there.
Amanita mycelium can be grown on grain, and can produce compounds.
I have done articles on doing this many years ago.
And you know nothing about my last 15 years of research on these
mushrooms and how many different types of Amanita I have fruited.
I plan to release some astonishing findings in the future in a special
Monograph on all this.
I'm telling you NO AMANITA GENUS MUSHROOM MYCELIUM WILL GROW ON
GRAPE JUICE.....and that's the end of that story.............slp/fmrc

Re: An new take on amanita growth. -

Posted: Tue Jun 27, 2006 11:38 am
by Stephen L. Peele
Here........read this:
I think that the fungus which is grown is not an Amanita but a Mucor
(black pin mold). A species which may be toxic. Here are some citations
which hopefully raise the neccessary alarm flags:

First two quotes from Teeters booklet entitled "Amanita Muscaria; Herb
of Immortality" :

page 38, in a section entitled Observations on the Resurrection of
Amanita Muscaria:
"In the dark, the mycelium is actually a pure snowy white; this quickly
changes on exposure to light, to a silvery, bluish gray color.
Occasionally there is a brownish tint."
"After the mycelium has been observed a few times it is easy to
recognize, it is very distinctive in appearance and the color change
from light is another identifying mark."

page 51, in a section entitled Making Living Bread:
"If everything goes right by the 36-48 hour, small areas of white hairy
growth should be plainly visible to the naked eye scattered through the
grain. Under ideal conditions the Fungus <sic> will completely colonize
the grain between 60 to 72 hours after being placed into the jars. When
the grain is completely colonized the Amanita Muscaria <sic> fungus will
have grown out of the grain 1-2 inches, and be pure white to a light
gray white in color. It is very important to harvest the living bread at
the right time, if the culture is allowed to grow past this point the
top will quickly turn black with a massive amount of spores."

Yeah. Read that again: TURN BLACK!!! A. muscaria spores are WHITE! And
36-48 hours is much, much to fast for a mycorrhizal mushroom mycelium in
sterile liquid culture.

Not convinced? Then here is another interesting quote. This time from
page 290 of Chilton&Stamets THE MUSHROOM CULTIVATOR (Agaricon Press Wa.
1983), from the chapter which describes the most common contaminants in
mushroom culture:

Mucor (Black pin mold; the black bread mold): a fast growing fungus
forming an interwoven dense mycelial mat, whitish at first (...) soon
becoming grayish and then blackish overall with spore production. When
mucor sporulates, it appears like a "forest of black headed pins". On
malt agar the sporangiophores -i.e. the spores - R- often do not form,
making theidentification difficult.

[snip]

Some species toxic. Mucor pusillus and other mucuraceous fungi are the
cause of a rare but deadly disease known as mucormycosis or
phycomycosis. Although Mucor attacks open wounds, the outer ear and the
lungs, it is not a primary parasite but one that takes advantage of poor
health caused from other diseases."

So far the THE MUSHROOM CULTIVATOR. Here is Yachaj again. Indeed the
problem of mucor is that it appears white for a long time. It is
difficult to see the difference with healthy mushroom mycelium. Under a
microscope the mold gives its identity away by not forming 'clamp
connections' (connections between the mycelial threads or hyphae which
are unique for mushroom forming fungi), as well as a enormous speed of
growth.

A simple but somewhat time-consuming technique to recognize a mucor mold
is to place a piece of the mycelium on a slice of bread, put the slice
in a thin plastic bag and wait a week. If it is mucor then it will form
its black spores.
"Duuuh.....it even grows on bread! I have never seen Amanita mycelium grow
on bread.........slp/fmrc"