Episode 3 - Micro dosing Experiments and Shitake Insight
Transcript (transcribed programmatically - for all spelling/grammatical errors, blame the robots)
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00:00:11
And, welcome.
00:00:12
To the MUstaSH ROOM.
00:00:14
This is episode three.
00:00:15
We haven't thrown in the towel yet.
00:00:18
Today, Patrick my buddy from episode one comes back and he joins us to talk about micro dosing.
00:00:24
Also, we talked about Auger.
00:00:25
Anne had alluded to Auger in previous episodes, but it's.
00:00:29
Really been one of the best ways to start the growth process for mushroom cultivation.
00:00:34
I initially started with spore syringes and it's a great place to start with PF Tek and some of those earlier approaches.
00:00:42
But once you graduate to try to identify contamination and just make sure that you're not wasting your time from the onset, ockers fantastic so.
00:00:49
We get into that.
00:00:50
We talk a little bit about little liquid culture, but that's yet to come and we also get another visit from wifey.
00:00:57
Jill Ann.
00:00:58
She talks about shataiki mushrooms.
00:01:00
I'm a huge fan.
00:01:01
You'll hear about that.
00:01:02
She has some great information to share.
00:01:05
We are expecting a baby girl in June, so that will be a theme you'll continually hear about that.
00:01:12
As my life continues to change, we have upcoming episodes that will include my integration from my most recent.
00:01:20
Psychedelic experience with ***** envy psilocybin.
00:01:25
I did not eat a ***** I did not eat * **** I did not do any of that.
00:01:29
This was purely the ***** envy strain, but I had an amazing transformative experience that I really want to talk about.
00:01:36
So expect that integration with wifey.
00:01:38
Jill, who was there during my experience.
00:01:41
Here in the next coming episodes.
00:01:43
Also, I will continue to work on that website.
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I know I'll everything I've provided you thus far has been audio, so I'll try to accompany that with some visual aids and some useful links and blah blah blah.
00:01:55
But right now just getting started.
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So if you're listening, thank you so much.
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I really think you're gonna enjoy this episode again.
00:02:01
Patrick an wifey.
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Jill thank you Ann.
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In
00:02:04
Joy, I do want to apologize for last time.
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I feel as if it's my responsibility as the podcast host slash coordinator to make sure that all the audio issues are ironed out and I didn't do that.
00:02:15
So some of our conversation which was beautiful was just not usable, so we'll have to recreate the magic as best we can in the next 30 minutes.
00:02:23
No problem.
00:02:24
I have been been playing around with Auger and liquid culture an I I wanted to kind of discuss those.
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I know we have referred to them just and said hey I'll talk about those down the road but I think they're relevant because we talked about.
00:02:37
The inoculation kind of like the early spawn process.
00:02:41
The last time we spoke this kind of plays into that, just a different method of inoculating and getting your process going.
00:02:48
So if that sounds good, we can delve into that, and you know, kind of get educated on the process.
00:02:48
Yeah.
00:02:51
Sure.
00:02:53
Now, I didn't pay attention in science class, but if I did pay attention, I think I would have remembered using Auger.
00:03:01
Do you remember using Auger in high?
00:03:03
Cool.
00:03:04
I do.
00:03:05
I remember using it I went to a fancy middle school where I think they used the equivalent of Auger.
00:03:12
OK.
00:03:12
It was, you know, to help grow, grow stuff.
00:03:14
You know, in a Petri dish, classic stuff you know.
00:03:16
Yeah.
00:03:18
Uh.
00:03:19
So yeah, so I had some some experience with it.
00:03:22
It's a GA are and so when I first saw it I was like Agar and I had it. But my dad said hey my dad, being a Doctor Who's actually used that stuff in a medical capacity. He's like it's called Auger so AJ are an there's a mixture for it. I found my mixture on freshcapmushrooms.com, one of our unofficial sponsors, yeah?
00:03:24
Yeah.
00:03:43
Love them, learn a lot from them.
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The guys in Canada.
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He has a little Canadian twang to his voice.
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It's very enchanting and he'll he'll guide you through the recipe for auger.
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That is.
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Loud as you pull it up.
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Come and then we show you my process for making Agar plates or Petri dishes for growing mushroom cultures.
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Tradition.
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Is this guy Grey?
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Big process for me.
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In this place.
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Is 2 weeks out bar called extract each?
00:04:07
Oh yeah, there it is.
00:04:09
OK, that's it.
00:04:10
So it's barley malt extract.
00:04:12
Hi barley.
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But yeah, I was thinking beer.
00:04:14
That's true.
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I was again the the wording was there, just not on the tip of my tongue.
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Yep.
00:04:19
So nutritional yeast oguer an barley malt extract and again the actual ratio.
00:04:23
The percentages of these components that you put in fresh cap does a good job of laying it out.
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I'll put it on my website when I have the time to to create.
00:04:32
So you take these components, you mix them together with just like any kind of water.
00:04:37
It doesn't have to be distilled or anything like that, and it creates this sugary liquid.
00:04:44
Now the sugary liquid has to be sterilized, right?
00:04:47
So we talked about how everything with mushrooms has to be fully contaminant free, sterilized over the top rubber gloves.
00:04:54
Alcohol everywhere so you have to take this.
00:04:56
You have to put it in a pressure cooker to.
00:04:58
On that note, David and apologize for it.
00:04:58
Get it ready, yeah?
00:05:00
Drink.
00:05:01
Just because that's so important, have you, in your own experience, interacted where that?
00:05:05
That wasn't completely case where you didn't keep things sterile, and then there were problems for the listener.
00:05:10
Definitely, and that is a great question.
00:05:14
So the problem with if you don't sterilize things properly, like let's say you don't leave something in the pressure cooker long enough to.
00:05:21
Only sterilized or you don't sterilize at all, or you don't pasteurise or a lot of the things that make things more resilient to contamination. The problem is you'll get far down the road, maybe it could be 3-4 weeks, could be six weeks and at some point of the process you'll start to see contamination. So maybe for example.
00:05:42
If you did spawn bags, you might see mold start growing after three or four weeks, or if you did jars made.
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You know the jars are just completely full of mold or they don't grow at all.
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You know things like that happen when some contaminants get to the nutrients instead of the mushrooms instead of the mycelium.
00:06:00
So the bad thing about?
00:06:01
Yeah you can.
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It's fast too, right like you know, within a very short period of time.
00:06:06
Well, the problem is maybe and that's why oggers really good and that that leads to a.
00:06:08
Oh
00:06:10
It's a good segue with Auger when you put the spores or whatever you introduced to the ogor when you put it with the ogor, you'll know pretty quickly if.
00:06:20
Bat so OK, let's get back to the contents here. So you mix this up and it creates a liquid. Then you sterilize it. I forget the exact period. I think it's like 30 to 45 minutes in the pressure cooker. Every time you pressure cook to sterilize, it always has to reach 15 PS I.
00:06:36
So if you buy like a ****** pressure cooker from, you know from a euro pressure cooker that has like a different measurement.
00:06:43
Whatever it is, it has to equate to 15 PS I if you do anything less than.
00:06:48
That you're supposedly able to just do it longer to account for the the pressure being not as high, so let's say you had you know 12 PS.
00:06:57
I you're supposedly able to do that for like a period longer to account for that, but I haven't had a good experience at anything less than 15 PS I.
00:07:06
OK so I have that little 8 cook 8 quart pressure cooker that's good for like little liquid.
00:07:06
OK.
00:07:12
Culture, but a 23 quart pressure cooker. The one that I use now that's going to be much more helpful for larger batches. For things of you know, larger quantities that you need to sterilize, otherwise you'll be in the kitchen all day long. Just sterilizing in a small container which my wife hates me, it's happened before.
00:07:29
Yeah.
00:07:32
It is a day long marathon of just nonstop pressure cooking.
00:07:37
Anyway, so yeah you you you make this stuff up now.
00:07:40
The thing is, after you sterilize it and you let it cool, if you let it cool too long, it becomes this gelatin right?
00:07:47
So it's like a it's a mad dash to use the Ogor prepare the ogor before it creates a gelatin that you can no longer kind of work with.
00:07:56
So what consistency is it remaining like more, but just a loosely orlich.
00:08:00
B.
00:08:01
Yeah, so when you when you mix up these contents when you mix them up with water and you put it in the pressure cooker, they're going to be, you know, full liquid.
00:08:09
Like if you know it looks kind of like Apple juice, so it's going to be full liquid and it needs to cool down to an extent before you take it out of the pressure cooker.
00:08:18
So usually I let the pressure cooker fully go back to where it started, you know?
00:08:22
Zero PS I let it sit much longer and just make sure that it's not scalding hot when I take it out.
00:08:28
Here.
00:08:29
'cause I don't know if you use a pressure cooker, it could be scalding hot for like you know 2-3 hours after it's done. You just need to wait.
00:08:36
Oh well, no, I don't have any experience.
00:08:37
Yeah, and so the the bad thing is, if you take it out too early and it's still super hot, you're going to have issues with like Steam and like handling it and it's just going to be a pain in the *** right?
00:08:47
Right?
00:08:47
So I let it boil died, let it cool down to where it's usable but not fully jailed up.
00:08:53
So with using the pressure cooker like if you have an 8 quart pressure cooker, you may not be able to find like a jar that fits in it well, so I've had to kind of Jerry rig it where I have things laying on their side, supported by aluminum foil or dishes or things like that.
00:09:10
Right?
00:09:11
If you watch these videos, if you do the homework like fresh cap, they do a good job.
00:09:15
They'll show you what they use, but they always use a 23 quart pressure cooker and nothing less.
00:09:20
OK, I mean it's like having a *** **** It's like, yes, this is ** **** This I use **** **** for great things you want. If I had an 8 core decor 23 kordick, the latter is far more appealing an you know you can brag about your.
00:09:33
I I I I just want to argue for the it's how you use the a CT and and so and and you're saying you put it into a jar?
00:09:33
Big pressure cooker.
00:09:40
But why does it maintain its status?
00:09:42
Just going into a jar?
00:09:44
Well, it hasn't had a chance to fully.
00:09:45
I don't know what makes it gel up like custard, but it hasn't fully had a chance to.
00:09:47
OK, fair enough.
00:09:49
I guess interact with the atmosphere.
00:09:52
Tadgell up.
00:09:54
So the big thing is, make sure it's usable.
00:09:56
Make sure it's pourable, then you take it and you have to put it into your sterile environment.
00:10:01
So like I told you last time I don't have the the lamb and our flow hood.
00:10:04
I don't have the ** **** isn't that big yet.
00:10:07
You know my balls are big but haven't fully not fully erect, so I have to use the still air box and the still air box is just an upside down.
00:10:16
Tupperware container see through with a couple armholes.
00:10:19
So like I said, the whole goal is no contamination.
00:10:22
No floating moving particles and as sterile as you can possibly get, so I don't know if I showed you my still.
00:10:29
For box right?
00:10:30
Yeah, yes, I use like a couple coffee cans.
00:10:34
I burn them on the stove and press them against the plastic to create the armholes.
00:10:38
You can be creative with, you know all kinds of stuff, but ultimately you have to be able to get your arms into this still air box.
00:10:46
Right, yeah?
00:10:47
But once you get your stuff in there, so if you get your auger into the still air box, and again, it's horrible at this point, make sure that the auger doesn't get exposed to the environment.
00:10:57
Make sure it's still in its sterile sterile.
00:11:01
Make sure it's still sterilized and get it into your still air box and then you're going to pull your Petri dishes so the bigger your container, the more room you have to work inside your still air box.
00:11:12
But if you get a tiny still air box, you really can't move.
00:11:15
You're kind of you're really constrained like old school early NASA videos where they have like those.
00:11:21
Industrial still airboxes they can barely do ****
00:11:25
Right?
00:11:25
Right, so you don't want to be stuck with that, so get a decent sized still air box.
00:11:30
Once you pour your dishes, once you pour your Petri dishes, you have to seal.
00:11:33
And they sell these things.
00:11:34
I know you made yours, but they sell these things these.
00:11:37
Good question. Yeah you can just go on Amazon and buy like 25 Petri dishes for 12 bucks.
00:11:43
But I mean it's still air box.
00:11:44
Oh, so yeah, you can really use any clear Rubbermaid container, so.
00:11:50
OK, what I'd like to do is I'd like to get one that's a little bit taller just so I have more vertical room to work.
00:11:56
A lot of them are going to be smaller and wider, so just think you have to be able to put your arms in there and interact with whatever is in there with.
00:12:04
Now, taking the top off and you know exposing it to the the outside air, so it's just how many times do you want to say fuc during the process?
00:12:13
You wanna say once twice?
00:12:15
Or do you want to just be nonstop fuc ranting?
00:12:17
Thing so it's up to you.
00:12:20
So yeah, they once you get the dishes filled with this oghren in the liquid sense, once it cools off it will be jealous.
00:12:26
So your your dishes will look like.
00:12:31
Yeah, I'm trying to think of what it.
00:12:33
I guess like jello, you know like a little bit like a hazy jello, they look like a hazy jello so you don't want to fill them too little.
00:12:39
You don't feel them too much, they're overflowing.
00:12:42
I would say about like halfway vertically and then.
00:12:46
So 1/4 of an inch.
00:12:47
Yeah, I would say so.
00:12:49
If you want to be specific.
00:12:50
So he had por por about halfway quarter of an inch and then you're going to use this parafilm which again if you follow these instructions.
00:12:59
Fresh cap does a great job.
00:13:00
They talk about Parafilm.
00:13:01
It's a permeable.
00:13:04
Yet contamination free tape that you put around your Petri dishes just to make sure they can breathe a little bit, but they're not going to be susceptible to contamination.
00:13:14
OK.
00:13:14
OK, and I put a little bit of activated charcoal in my my oguer.
00:13:19
It makes them like.
00:13:22
Almost black, like a black ish like a hazy black and the cool thing about it is you know when you create your your Petri dishes.
00:13:30
When you inoculate your auger, which we'll talk about in a second, it creates these really cool patterns that are suspended in this black outer.
00:13:38
So think of it like a squid in the sea.
00:13:38
Oh
00:13:40
Like if the seed.
00:13:40
It was like a hazy gold.
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The squid wouldn't look as cool as if the the sea was completely black, and that's essentially what you see with these Agra dishes.
00:13:52
So like if you look if we look up Black lager, other people were doing this to just use activated charcoal and just a little bit it doesn't have to be a whole lot.
00:14:00
But yeah, you can see like this is exactly what the black Auger looks like.
00:14:04
Oh yeah.
00:14:05
The black Agar plates people are selling just Agar plates online, which is kind of cool.
00:14:10
So you create those and then when they fully get.
00:14:14
Wow 20 for sorry, but at the time of this recording you can get 20 for $37 on Etsy.
00:14:20
Yeah, which is really not that much considering you pay 12 bucks to get the plate itself.
00:14:25
I mean maybe they buy them in larger quantities.
00:14:27
But yeah, do it at home and this is a pretty easy process and these don't look like they have parafilm.
00:14:33
Well I guess some of them do.
00:14:35
Anyway, so Black Lager you can see when it's fully when the stuff starts to grow in, the mycelium starts to grow, you can see.
00:14:43
Here's an exam.
00:14:43
Here's an example so you can see how the mycelium looks.
00:14:46
Innography had suspended there in the blackness.
00:14:48
Uh huh.
00:14:49
That's way cooler than just suspended in regular auger.
00:14:53
Yeah, it's just a different color, not as cool, so for the aesthetics, yes, I don't think it provides any additional nutrition, nutritional value, or anything like that, but just to be cool, you can add the activated charcoal.
00:15:05
So you have your dishes now.
00:15:07
They say you're supposed to put the dishes in like a really cool climate, like a refrigerator.
00:15:11
Since I have everything in my basement.
00:15:13
I'm basically rocking like a mild refrigerator, so I keep them in like the 60s. You know, 6065 degrees, but I think the recommendation is maybe a little bit cooler than that, so I'm not really sure what my basement does versus something else. I don't have a basis for comparison, so you may want to do a little more research.
00:15:34
If you don't have a basement.
00:15:37
So up until this point, we're good making our plates.
00:15:39
I mean, we haven't done it yet, but theoretically, yes, we could make some Agra plates.
00:15:44
I feel like we're ready.
00:15:45
OK, so once your auger plate is done again, cooled off, everything's jelled out. You may see some steam, some condensation on the underside of your Petri dish of the lid, no problem. Don't worry that means it was just a little too hot when you put it in there. All right. So you need to take these Petri dishes and you need to inoculate them with some sort of.
00:16:05
Mushroom spore or existing mycelia.
00:16:09
So you would use like a spore syringe.
00:16:12
We talked about that use a spore syringe.
00:16:14
You could use liquid culture, which is mycelium suspended in a sugary liquid.
00:16:20
Or you could use other auger.
00:16:23
You could cut a piece of other auger and put it in there, but one way or another something that needs that sugary.
00:16:29
Nutrient associated with the mushroom in its infancy has to go on the auger.
00:16:35
And where is the auger at this point?
00:16:37
Wherever you've moved it to your little or.
00:16:39
To what?
00:16:40
So yeah, if you're going to knock you late now, you're susceptible to contamination, so you have to move it to a still air box or a flow hood.
00:16:47
So with me what I did is I took all my Petri dishes.
00:16:50
With another substance right aren't we?
00:16:52
Aren't you using like a?
00:16:55
I know we we haven't covered it tonight, but what's it called?
00:16:58
What's the substrate?
00:16:59
Yeah the spore syringe.
00:17:01
Oh OK, I thought I thought there was some other maybe material that you was involved.
00:17:09
Not at this phase.
00:17:10
So.
00:17:10
'cause at this phase what you're trying to do is just propagate more mycelium.
00:17:14
So remember with the substrate, that's where you put your your mycelium to now expand and grow.
00:17:14
OK.
00:17:20
Right, OK, so we haven't got there yet.
00:17:21
Landscape.
00:17:23
Haven't got there.
00:17:23
I guess we're working kind of a little bit in reverse, but.
00:17:28
Ultimately, the Agar is a good way for you to just get started, and then once you get started now you can take this, move it to your substrate and continue the process.
00:17:39
But for me I like this, 'cause if I put my spore syringe and I inoculate the auger within like a matter of a week or so.
00:17:48
I'll know if it's bad, I'll know because it'll mold up.
00:17:52
It just will not grow any mycelium, so I can kind of head off the pass of, you know, having a major contamination issue by just testing it with.
00:18:01
Lager.
00:18:02
Oh, that's great.
00:18:03
Yeah, so I can use this poor. This poor will take the longest 'cause it has no mycelium to work with, but I can tell the user's poor. I can use other auger like I can use an exacto knife and just cut a little bit of auger off of an existing plate and copy that into my Agar plate. It's a replication process, pretty common with people that work with Auger.
00:18:24
Or I can take liquid culture, which is I don't think we're going to talk about that today, but down the road, all that is is it is a essentially a liquid form of the Agra.
00:18:35
It's like my psyllium, the white stuff.
00:18:38
The early phase of my mushroom all minced together inside this liquid.
00:18:43
Like
00:18:44
Not jelled up but liquid.
00:18:46
It's pretty cool, so like you take a magnetic stir, you break up all the mycelium and then that goes into a syringe which then can introduce the liquid culture the syringe can go into.
00:18:58
The ogor syringe can go into a spawn bag.
00:19:00
Syringe can go anywhere soon she can go.
00:19:01
Yeah, the syringe is loaded with active spores, right bunches of active spores.
00:19:04
Exactly, yeah.
00:19:08
Well, actually posts puerp.
00:19:08
And.
00:19:09
It'll have spores, but it will also have the next phase of Spore, the little itty bitty bits of mycelium.
00:19:17
Jump starting the process actually.
00:19:17
All right?
00:19:19
Yeah, and so an again.
00:19:20
And that and the beauty of that is then you can just add it to a bag of ready to go substrate and you're in business.
00:19:26
Exactly, yeah, the cool thing about the liquid culture.
00:19:29
And again, I haven't used the liquid culture as much as I have with the auger and the spore syringes, but the cool thing about it is I mean, a lot of the work is already done.
00:19:40
So you bypass a lot of those early steps that just take longer and with mushrooms I mean.
00:19:47
If you have to wait a few extra weeks or a month.
00:19:49
I mean, it's just it's a long process to begin with.
00:19:52
So why perpetuate the process anymore than you need to?
00:19:57
Yeah, and it it seems to again just put you in a ready state all the time.
00:20:02
Yeah, yeah, so people will take their liquid culture syringes and they'll storm in the refrigerator.
00:20:08
People have different methods of like the.
00:20:11
Orientation of the needle.
00:20:13
Some of them use slant syringes or, you know, ways to to make the mycelium more plentiful.
00:20:18
Ultimately, I just store it, you know, in its in its normal form, just in a normal syringe or a jar, and whatever will hold that liquid.
00:20:28
But yeah, the auger is ****** and it's it's a cool.
00:20:32
It's a cool little thing to play with the patterns of the mycelium.
00:20:36
They're all different.
00:20:37
They kind of.
00:20:38
I don't know that they replicate their spore print, but they have their own individual personalities.
00:20:42
So not only are you growing much
00:20:44
Terms kind of like you know, step by step and just nurturing these things.
00:20:48
But you're also creating these weird like snowflakey patterns, as these Petri dishes start to grow.
00:20:55
Wow, that's fantastic, yeah?
00:20:56
So I will I need to share some pictures 'cause I have some Miss Atepec is and I may be mispronouncing that, but one of the better strains of mushrooms that have been growing Miss Atepec has these amazing patterns in the ogor so I have to show those to you.
00:21:12
I found those those really fascinates.
00:21:13
Oh yeah, sounds like a good time to interrupt and provide you with the health segment from wifey, Jill.
00:21:20
Here we go.
00:21:21
Thank you so much for returning to the.
00:21:23
Podcast you always inspire me in so many ways and hopefully that can transcend into the listening audience.
00:21:24
You
00:21:29
No thank you.
00:21:31
Thanks for having me.
00:21:31
And and Brody's here as well, he's going to be silent unless somebody rings the doorbell and then.
00:21:37
In that case, will be very vocal, but thank you for your contributions.
00:21:41
Broaden so this is going to be a regular segment like I mentioned before, an my wife Jill being an expert in the field of health nutrition, dietetics really is taking an interest in mushrooms.
00:21:54
With me in both medicinal and culinary sense, and so I want her to just kind of educate me in the listening audience and some of the areas that she feels are worthwhile and also hear her lovely voice.
00:22:06
So, Jill, thanks for being back.
00:22:08
What do you have for us this week?
00:22:10
Yeah, so this week we're going to highlight the shataiki mushrooms if you can remember, we had some last week.
00:22:17
Who is that?
00:22:17
What is the name of the dish?
00:22:19
Oh, I don't know the name of the dish.
00:22:20
Or what was it?
00:22:21
Again, I guess remind me.
00:22:22
Shikaki mushroom.
00:22:24
Steak, yeah, so we had top some steak with some shataiki mushrooms that were.
00:22:25
But with the state?
00:22:26
OK, that's right.
00:22:33
Cooked in Sherry wine, which is an excellent pairing for the mushrooms, which I've since learned is really a popular Spanish dish.
00:22:42
Sherry wine and mushrooms.
00:22:44
You can also add some cream and make it more of a creamy sauce, but the Sherry really does bring out the the woodsy flavor of the mushroom and it really does highlight it.
00:22:54
That was really good and I have to say of all the mushrooms other than just, you know, normal mushrooms on my pizza.
00:23:00
Anything that touches pizzas gold so those mushrooms are in a separate category, but other than that I'd have to say shataiki are my favorite.
00:23:08
My the tastiest in my opinion.
00:23:11
So that was really was a good dish.
00:23:13
Yeah no I I love the texture of the mushroom.
00:23:15
It's a nice meaty flavor.
00:23:18
A nice rich earthy flavor as well.
00:23:20
It can really hold up to to me taken hold up as a side product you know.
00:23:26
Or if you're a vegetarian, you know that's a great way to.
00:23:29
Kind of, you know, feel like you're still getting, you know, a meat product on your plate.
00:23:34
Which but you know it also has a lot more other benefits.
00:23:37
You know you know nutritional wise than you know calories and.
00:23:42
Minerals and so on.
00:23:43
Yeah, what this article that you sent me here from WebMD Shataiki mushrooms, health benefits Nutrition and uses.
00:23:51
Was there anything in particular you wanted to highlight in this in this article?
00:23:54
Yes, I will say shataiki you know is first cultivated in China, but now it's it's pretty popular nationwide.
00:24:00
It is extremely rich and copper which is very good for you when it comes to.
00:24:10
Let's see here.
00:24:11
Opera.
00:24:12
Yeah, Copper is an essential nutrient that many people.
00:24:16
We aren't aware of, but it's a mineral. Yeah, it's a mineral that supports healthy blood vessels, bones, an immune support, so just half a Cup of she talking mushrooms a day will give you 70% of your daily recommended intake of that mineral. It's also good for heart health.
00:24:20
I'm definitely one of those many people.
00:24:21
I had no clue.
00:24:32
Fantastic.
00:24:37
Helps reduce cholesterol levels, can reduce inflammation in the.
00:24:41
Body it helps prevent the intestines from absorbing the cholesterol, so that's where the beta glucans can come in. It supports immune health, other minerals, and vitamins that it does provide are going to be vitamin D, all pretty much all the B vitamins. We're talking B6 niacin, riboflavin.
00:25:02
Folate as well, and it's also a good source of iron and potassium.
00:25:07
I love it.
00:25:07
Couple things I wanted to point out when you mentioned the dosage of shataiki mushrooms, that doesn't mean you have to eat a fistful of mushrooms that weighs that much.
00:25:15
They sell ground powdered versions.
00:25:18
They sell encapsulated versions.
00:25:20
Or you can cook him in a dish so I know when people think of just eating a certain quantity of mushroom.
00:25:25
It's like, oh man, let me just get this little basket and stomach it.
00:25:28
Well, half Cup is not a lot.
00:25:30
That's true.
00:25:30
I mean, we're talking less than the size of your fist, you know, yeah?
00:25:33
OK.
00:25:34
I'm not good with math.
00:25:36
And then when you talk about, you know capsules.
00:25:38
Again, that's where that's even more specific.
00:25:42
That's true.
00:25:43
So you have to kind of see what those are.
00:25:45
Drija talkies are very popular, and a lot of times they're rehydrated, so you can get to that half Cup serving size.
00:25:54
So yeah, Half Cup is by no means a stretch by, you know, as far as consumption.
00:26:00
Wise 'cause if you think of the steak we had, it was just topped with I would say a good half Cup.
00:26:00
Sure.
00:26:05
I just got word that that should I just got some wood there when you mentioned this state.
00:26:08
Would you just get?
00:26:10
Oh my God.
00:26:11
The sometimes memories you know they can do.
00:26:14
They shouldn't be food related anyways, so the shataiki mushroom again if you wanted in a daily like you want to do it purely for medicinal benefit then you may want to look at something that's.
00:26:24
Easier to consume, like a you know capsule or something.
00:26:26
But if you want the taste benefit.
00:26:28
Which we benefited from with our steak.
00:26:31
Cook it up and rock on.
00:26:33
That stuff is awesome.
00:26:34
I also wanted to point out vitamin D.
00:26:35
You mentioned, vitamin D people are inside these days with the covid and all the lack of social interaction and whatnot, so you may not be outside as much as you once were.
00:26:36
Hello.
00:26:46
vitamin D comes from the sun traditionally.
00:26:49
These quantities are not very high, but mushrooms.
00:26:51
The only real thing aside from the sun that can provide you with vitamin D so.
00:26:57
That was a great highlight.
00:26:58
As far as I'm concerned.
00:26:59
Yeah, and I'll always say you know any sort of nutrition is best absorbed naturally, so if you can eat the product versus taking a supplement, I would highly encourage that she talkies are very easily defined on the third most popular mushroom.
00:27:14
They're usually found easily in your supermarkets.
00:27:17
The 1st two are going to be your oyster, and in your white mushroom.
00:27:21
Are the white button I should say so?
00:27:24
Those are the ones on your pizza is that they are so basic.
00:27:25
The basic, the very basic measure, yeah.
00:27:27
I mean they still can be great.
00:27:28
They can still be infused with a lot of flavor with marinade.
00:27:32
Yeah shataiki, it sounds fancy, but you know it should be available in your local grocery store.
00:27:37
Cool and I know and if you're concerned about or if you're curious about cultivation, shataiki, I believe it best grows with.
00:27:46
Hey sawdust.
00:27:50
I think I think it's that genre of growth, so it's not like your traditional psychedelic mushroom where you're going to use Rye and some other things.
00:27:58
It has special consideration that has to be taken when when you're picking your substrate, so I don't know if let's actually take a look.
00:28:07
Did you look it up?
00:28:08
Yeah, so it it does say that it can grow either on natural fallen logs or artificial substrates, so it doesn't say what type of substrates, so you would be the expert on that.
00:28:19
That side of things.
00:28:19
Yeah, so I think you're looking at more of like a sawdust or hey or something like that to use as your substrate.
00:28:26
So definitely not something where you just throw your traditional hydrated Ryan there and away you go.
00:28:31
But yeah, those things rock.
00:28:32
They're fairly expensive so you know if you can find a way to Harvey.
00:28:36
Those with some YouTube videos or whatnot, you can save yourself some money.
00:28:40
Yeah, so I would just, you know, recommend you can cook them up with your omelets.
00:28:45
They're great as a side dish.
00:28:46
Like I said before, make a risotto an add some caramelizes chatah keys in there.
00:28:52
Stir fries are a great way.
00:28:55
They also partner well with the cream sauce like I had said earlier.
00:28:59
So if you wanted to make.
00:29:00
Fettuccine or creamy mushroom soup.
00:29:03
Those are some nice ways that you can squeeze it into your diet.
00:29:05
Heck yeah.
00:29:06
Plus it just sounds like you know what you're talking about.
00:29:09
Cullen Earily that's worth when you mentioned should be like oh.
00:29:10
Yeah, it sounds fancy.
00:29:13
Do they take you a little bit more seriously?
00:29:15
Yeah, it's like when I say I'll have a bottle of Chardonnay.
00:29:17
It's like Oh well, you actually knew that there's a wine called chart 3 syllables came out of your mouth.
00:29:23
In the wine anyways scotica.
00:29:24
Yeah, and then so 1/2 Cup of shataiki it's it's only 34 calories and then it has 2 1/2 grams of protein in just 1/2 Cup. So when you talk about protein dense vegetables and substitutes for me, you know that is pretty substantial when it comes to a vegetable. So yeah.
00:29:43
Heck yeah, plus anything that's a meat alternative that provides protein these days.
00:29:47
This is a win, right?
00:29:48
I mean, you're not contributing to the carbon emissions and all the you know the factory farming and all that stuff.
00:29:55
So it's it's a win for everybody, including your heart.
00:29:57
Yeah, and in protein sources you know whether it's from animals or plants they were derived from different amino acids.
00:30:04
Find him stroking a cat and you're stroking and Brody just reminded me of that ritual.
00:30:08
Well, now birdies disappointed.
00:30:10
I'm no longer stroking him.
00:30:11
Hey, there's nothing better than a good Inspector Gadget episode, so just consider it a compliment.
00:30:16
I do want to mention to the listening audience, even though we're not in the last.
00:30:20
Same basis my wife and I, Jill.
00:30:22
We are going to be having a baby girl in June so some of my talk may incorporate some.
00:30:25
Yeah.
00:30:29
Gonna be a daddy context.
00:30:33
Internally, yeah, I'm very excited.
00:30:33
Daddy mushroom
00:30:36
Also, I had a really amazing mushroom experience that Jill and I are going to talk about here in the next.
00:30:42
In the near future, I want to do an integration with Jill because she was with me and it was really special to me.
00:30:49
I don't use the word special very often, 'cause that can be kind of nerdy, but yeah, it it was special and awesome and powerful and I want you guys to hear all about it.
00:30:57
So to be continued.
00:30:59
Jill, thank you so much for being here.
00:31:01
I love you very much.
00:31:01
Yeah, I love you.
00:31:03
So I've been dosing in micro dosing with PS Amazonian mushrooms.
00:31:09
Yeah.
00:31:10
Another great
00:31:11
It's amazing.
00:31:11
Right?
00:31:14
I I can't like vouch for them enough, and they're powerful.
00:31:19
They're incredibly powerful.
00:31:21
Like
00:31:23
So I've been just about every other day I've been I I started testing out.
00:31:29
I wanted to do some micro dosing and thought that that would be somewhere around.
00:31:32
Yeah.
00:31:35
Maybe the the 1 gram dose but I was wrong and in fact I found out.
00:31:43
Uh.
00:31:46
Even just under a half is a bunch to try to like manage as a microdose. What I have found is 2/10.
00:31:53
OK.
00:31:58
1/10 A 10th in fact to 2/10.
00:32:01
Is A is a nice microdose a lot more than that an it can make your day a little wonky.
00:32:04
Really.
00:32:09
OK, and I I was reading somebody said 300 micrograms every third day was a proposed schedule. So you're saying 100 micrograms to 200 micrograms?
00:32:21
Yeah, OK, and that how often?
00:32:24
How often did you take that?
00:32:25
Every I was following the schedule of like Tuesdays and Thursdays and then sometimes I was throwing in a Sunday but consistently for the month of November.
00:32:38
It was Tuesdays and Thursdays and early on.
00:32:46
Uh.
00:32:47
Well, early on I accidentally.
00:32:53
Probably did about 2 1/4 grams of these and and also was in an isolation tank which was pretty awesome.
00:32:54
I like where this is going.
00:33:02
Accidentally.
00:33:03
Well, I just I think I just grabbed too many and I hadn't been using a scale at that point I I promptly got a scale and.
00:33:07
Ah.
00:33:10
Yep.
00:33:11
Been there, yeah, the freehand sounds good, but no, not not efficient.
00:33:12
Yeah, and.
00:33:16
No no, no, not with these.
00:33:18
I was again.
00:33:18
It was my first kind of like delve into these things.
00:33:22
Yeah, and I made a big mistake and but it was super fun and I managed.
00:33:24
I'm glad you survive.
00:33:27
You know it was all great.
00:33:28
But but just the same, it was a little bit more than I was expecting, and so I've been paying attention. And I came to realize, you know, 2/10 of a gram is.
00:33:37
You know, very like a very decent thing and and also just for the.
00:33:40
OK.
00:33:42
For anyone listening is is.
00:33:45
I I'm usually starting this at about 6:30 in the morning.
00:33:50
OK.
00:33:51
So the majority of this of the action is done.
00:33:56
By 8 you know it's very it's anything that's discernible is done by 8.
00:34:01
You know then you're just you know, but I'd say you know it's an uplifted mood I've been writing.
00:34:07
I've been using the time to write.
00:34:09
Uhm and meditating?
00:34:13
So, and when I've gone too far in thinking, maybe my old comparison I used to enjoy the Golden teachers a lot and I could microdose with those at a greater amount.
00:34:21
Yeah.
00:34:25
I didn't find them to be as strong.
00:34:29
But when with.
00:34:31
So, so again, like in comparison, like I could eat a few more of those. But these you have to really manage under under half a gram's you know on an empty stomach, because that thing I'm going in with on an empty stomach.
00:34:46
You know, using lemon tech you know chopping it up or chewing it up with a fair amount of lemon juice.
00:34:51
Before I go into it now.
00:34:52
Lemon juice is that just to disguise the taste, or is there some other?
00:34:55
No, not at all.
00:34:56
What it does is it?
00:34:59
You do it because it begins the digestion process early, so it creates a.
00:35:03
Oh, OK.
00:35:05
It's a more intense but shorter experience.
00:35:08
Interesting.
00:35:09
OK, that's I had never heard that.
00:35:10
Yeah, does it.
00:35:12
Also, check that out.
00:35:14
Yeah, yeah, it's it's it's.
00:35:16
It's pretty worthwhile and you know again I'm I'm trying to take out any variables by having you know as little as possible in my stomach.
00:35:24
In trying not to drink too much water in advance or after you know, giving myself a break so.
00:35:31
Good now, would you say you could function as normal?
00:35:34
I realize you're trying to get creative with writing and stuff, but.
00:35:36
Yeah, yeah no, no 100%. As long as again as long as what I've learned is, I'm not crossing a barrier of you know, more than 2/10 of a gram and you know within within 3/4 of a gram.
00:35:45
Gotcha.
00:35:51
It's it's reasonable function, but I wouldn't recommend it. I wouldn't, you know, but definitely 2/10 or.
00:35:59
You'd get some benefits and you wouldn't have any issues functioning at all.
00:36:03
Chulan you the empty stomach just gives less less obstacles for the mushrooms to do their thing.
00:36:09
Yeah.
00:36:11
Yeah, it's it's fully absorbed that way.
00:36:15
And you know.
00:36:16
And that's why if on nights where I've taken them, I've made sure I haven't eaten for, you know, at least six hours.
00:36:23
1st.
00:36:24
But you know, the nice thing is, is starting it after you know, waking after having like a fast of eight hours or 10 hours or whatever it is.
00:36:31
Yeah.
00:36:32
You know there's nothing to get in the way.
00:36:34
It's and also what I haven't done, but I've read about is grinding it up because then the greater surface area which you know you want to chew it up as best you can, but.
00:36:44
You know, I don't think you're gonna beat electronic grinders.
00:36:47
You grind it up and then mix it up with some lemon juice.
00:36:49
I just.
00:36:50
Lemon juice.
00:36:51
You should get there pretty quick.
00:36:52
Yeah, I have a coffee grinder and I've used a grounded up, but I usually eat it with like some cookie butter or something.
00:36:58
Super tasty.
00:36:59
I'm gonna I'm gonna check into this lemon juice thing 'cause.
00:37:01
Yeah, an an an an empty set with nothing else like to compete with it.
00:37:02
Sounds good.
00:37:05
OK.
00:37:05
I think you know does something.
00:37:09
You know so.
00:37:11
Uh, I I recommend the experience.
00:37:14
I think it's been very beneficial and.
00:37:16
So.
00:37:16
So the people people that are listening that wanted 200 micrograms or one or 2/10 of a gram of psilocybin ground up and you said Tuesdays and Thursdays, potentially Saturday. So like every other day.
00:37:30
Yeah, potentially Sundays like Tuesdays and Thursdays and then Sunday nights if I'm mixing it in but.
00:37:31
OK.
00:37:37
And I've read a study about a person that did 1/10 of a gram for a year every day.
00:37:42
OK, every day.
00:37:45
And I'm considering some.
00:37:45
Did he didn't get I guess sorry to interrupt, but people say that you gain some sort of tolerance.
00:37:50
Did that come into play?
00:37:52
I I don't think I, I think with such a small amount because per what the what this, what the authors said they would occasionally do bigger doses and were no less affected by them because the small dose.
00:38:02
Wow.
00:38:05
I think if you tried to do big doses day after day after day, the great part about mushrooms is your body ends up building this tolerance.
00:38:13
Where you can't get anything anymore, so you and you can't really hurt yourself either so.
00:38:18
So.
00:38:19
I love him.
00:38:19
I love it.
00:38:21
Yeah, that's awesome. So he did 100 micrograms a day.
00:38:24
1/10 of a gram or yeah, 100 micrograms every day for 365 days in a row.
00:38:31
With ****** so yeah, it sounds sounds interesting, and but again, I I like the idea of I found a nice like workable thing because again, as long as I'm starting by 6:30 the majority of it.
00:38:42
Yeah.
00:38:45
Is kind of passed by 8:00 o'clock in the morning an and there's not that much going on anyway, but it's definitely it feels good, and there's I've had at least increased creativity personally.
00:38:57
You could do a.
00:38:57
You could probably do a booster like midday if you wanted if you wanted to keep it going.
00:39:02
I guess I haven't.
00:39:03
I haven't thought about that.
00:39:05
On the next episode.
00:39:05
Well the only.
00:39:06
Yeah, will check back in a month.
00:39:08
Yeah.
00:39:08
I think I'm gonna do that but I I think the only thing is that I would fear.
00:39:12
Here again, like I would fear the body starting to build a tolerance to it by chasing it like that. And that's and I think that's where, especially as long as you give it the 24 hours I think you're OK. I think it's where you if you just kept eating them, and I think that's the study that was done that I'd read about years ago. Is someone just kept eating in their kept and then ultimately it's like?
00:39:18
Gotcha, OK?
00:39:35
No, it doesn't matter.
00:39:35
It became talky mushrooms.
00:39:37
OK.
00:39:37
It had no effect anymore, so.
00:39:39
OK, and nobody wants to get to that point.
00:39:41
No God no.
00:39:43
Alright, cool.
00:39:43
I don't want to just have a, you know, a disgusting tasting mushroom to add to food.
00:39:46
Yeah.
00:39:47
Exactly, no, that I wouldn't pick that taste for anything.
00:39:49
So.
00:39:52
But there's beauty behind the disgust.
00:39:52
No.
00:39:55
Yep, Oh yeah, for.
00:39:56
Sure.
00:39:56
So yeah, report back.
00:39:57
So I definitely wanna hear your journey with microdosing and like if you have any setbacks or if you decide to take a pivot or whatever you know as you come back and chat with those.
00:40:01
Yes.
00:40:06
I definitely want to know how your journey is going 'cause I think it's getting a lot of momentum, especially for people that are listening.
00:40:12
5 panel drug tests at work they don't test for psilocybin.
00:40:16
Dogs really don't sniff for psilocybin psilocybin, it's very.
00:40:21
You're kind of good to go, right?
00:40:23
I mean, don't you know, don't don't don't flaunt it, but if you want to use it privately and responsibly, you're you're safe to an extent.
00:40:32
Yeah, I think so.
00:40:33
Yeah, so it's gaining a lot more momentum.
00:40:35
'cause I mean you could take some some psilocybin in the morning and really not have to worry about the things you would normally have to worry about if you were getting high or something like that.
00:40:43
No ANAN, and also I'd say again it's not that bad, especially if you're pretty reasonable.
00:40:49
And I'd have to say, my God, like my brain, is clearer so much clearer on days after I've done mushrooms like I can, it's it's noticeable, but personally like I'm just I'm waking up so much clearer so it's really great.
00:40:57
I love it.
00:40:58
I love it.
00:41:03
Awesome and I have, you know I have a similar not with a micro dosing sort of sampling, but when I do mushrooms my wife is always like.
00:41:11
You know you are a lot more loving, you're a lot more understanding, you know you just it.
00:41:16
It's it's.
00:41:18
Everybody should be doing mushrooms, really.
00:41:20
I mean, just imagine I know Joe Rogan preaches about it.
00:41:23
But dude, I am never in a bad mood.
00:41:25
When I come off of a little experience, I feel ya man.
00:41:28
No, no yeah it's great.
00:41:30
Well, it definitely report back to us on your progress.
00:41:31
I agree.
00:41:33
It's we're at the amount of time I promised you.
00:41:33
I will.
00:41:36
So thank you so much for for being part of this man I I love you.
00:41:39
Thank you.
00:41:40
I love this collabro and we have to keep this going.
00:41:43
Yeah, absolutely.
00:41:43
I'm all about it, so thanks very much for having me.
00:41:45
Awesome Brother will take it easy Patrick an listening audience.
00:41:47
Right?
00:41:49
We love you and out.