Emily Johnson
Cacao and mushrooms have been combined for thousands of years, with evidence of their use together in Mesoamerican cultures such as the Mayans and Aztecs dating back over 4,000 years. Cacao, or Theobroma cacao, means food of the gods in Greek, and was considered sacred by indigenous cultures, who used it as a mood-altering substance, an aphrodisiac, and a potentiator of magic mushrooms. Modern research suggests that cacao and psilocybin mushrooms have a biochemical synergy, with cacao containing MAO inhibitors that slow the breakdown of psychoactive compounds in mushrooms, enhancing and amplifying their effects. This combination can be ingested in various ways, including through teas, chocolates, and powders, with anecdotal evidence suggesting that cacao may reduce the potential for nausea and abdominal discomfort associated with mushroom consumption.
| Characteristics | Values |
|---|---|
| History of cacao and mushrooms | Cacao and mushrooms have been combined for thousands of years by indigenous Mesoamerican cultures such as the Aztecs and Mayans. |
| Scientific explanation | Cacao contains MAO inhibitors that slow the breakdown of psychoactive compounds in mushrooms, amplifying their effects. Cacao is also a vasodilator, aiding circulation, and its natural fat helps tissues absorb mushrooms. |
| Benefits | Cacao can make the consumption of mushrooms more pleasant by masking their bitterness and reducing nausea. It may also enhance the psychoactive effects of mushrooms. |
| Consumption methods | Cacao and mushrooms can be combined in a warm drink, such as tea, or in chocolate bars. |
| Precautions | Users should be cautious when combining cacao and mushrooms, especially if they are new to psychedelics. It is recommended to start with a smaller dose to avoid an intense experience. |
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What You'll Learn
Cacao and mushrooms: Ancient history
The relationship between cacao and mushrooms is rooted in ancient history. The official name of the cacao tree, Theobroma cacao, comes from the Greek roots theo ("god") and broma ("food"), translating to "food of the gods". Native to Mesoamerica, the name Theobroma can be traced back to the time of European exploration and conquest of the region now known as Southern Mexico.
The word "chocolate" comes from the word "chocolātl" from the Nahuatl language of the Aztecs, meaning "bitter drink". The Aztecs held cacao in high esteem, and a bitter beverage was commonly made from the plant. The indigenous cultures of ancient Mayas and Aztecs revered cacao as a sacred, mood-altering plant, an aphrodisiac, and a potentiator of magic mushroom ceremonies.
The archaeological evidence of cacao residues found in ritual drinking vessels dates back over 4000 years to the pre-Colombian cultures of Mesoamerica. In Mayan and Aztec cultures, the use of cacao is featured prominently in old texts and engravings. The cacao beans were so valuable that they were used as currency.
The clearest surviving indigenous use of psilocybin in ceremonial or spiritual settings is in various groups located in Mexico, with the Mazatec people being the most well-known. Ancient mushroom statues carved from volcanic basalt rock, on display at the Popol Vuh Museum in Guatemala City, date back to 300 BC-250 AD.
The combination of cacao and mushrooms has been used by the same indigenous cultures for thousands of years, with cacao helping the body absorb the mushrooms more effectively.
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Cacao's MAO inhibitors
Cacao, or cocoa, contains small amounts of enzyme inhibitors called monoamine oxidase inhibitors (MAOIs). These inhibitors are capable of slowing the breakdown of the psychoactive compounds found in certain mushrooms, thereby amplifying their effects.
MAOIs are also contained in many other psychedelically active plants and are often used as antidepressants. They are known to activate psychedelic substances such as DMT. However, taking MAO inhibitors in high concentrations may have side effects, and they should not be combined with antidepressants or other MAOI-containing medicinal plants.
The use of cacao and mushrooms together has a long history, particularly in Mesoamerica. The ancient Mayans and Aztecs revered cacao as a sacred, mood-altering plant and a potentiator of magic mushroom ceremonies. The cacao beans were so valuable that they were used as currency.
Today, the combination of cacao and mushrooms is still popular, with "mushroom chocolates" being a common way of ingesting psilocybin mushrooms. Cacao is also a vasodilator, which means it relaxes the blood vessels and allows for fuller circulation of the mushrooms in the body. The natural fat of the cacao butter helps tissues absorb the mushrooms more completely.
In conclusion, cacao does contain MAO inhibitors, which can amplify the effects of certain mushrooms. However, it is important to be cautious when combining cacao with mushrooms or other substances due to potential side effects.
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Therapeutic synergy
Cacao and psilocybin mushrooms have been used together for thousands of years, with evidence of their combined use in spiritual and medicinal rituals dating back over 4,000 years to Mesoamerican cultures such as the Mayans and Aztecs. The scientific name for the cacao tree, Theobroma cacao, is derived from the Greek words "theo" (god) and "broma" (food), translating to "food of the gods". This name reflects the divine status that indigenous cultures attributed to cacao, considering it a sacred, mood-altering plant, an aphrodisiac, and a potentiator of magic mushroom ceremonies.
The combination of cacao and psilocybin mushrooms is believed to create a therapeutic synergy, enhancing the effects of both substances. Cacao contains small amounts of monoamine oxidase (MAO) inhibitors, which slow the breakdown of psychoactive compounds in mushrooms, thereby amplifying their effects. Additionally, cacao acts as a vasodilator, relaxing blood vessels and improving circulation, and its natural fat content aids in the complete absorption of mushrooms in the body.
The synergy between cacao and psilocybin mushrooms may also be attributed to their effects on serotonin and other neurotransmitters. Psilocybin increases serotonin levels and stimulates serotonin receptors in the brain, while cacao also enhances serotonin levels and inhibits its breakdown. This combination may lead to heightened euphoria and an intensified psychedelic experience. Furthermore, cacao contains caffeine and theobromine, which provide additional stimulation to the nervous system.
The traditional method of consuming cacao and psilocybin mushrooms involves creating a warm drink or tea. Raw cacao beans are processed into a paste or slurry and combined with ground mushrooms, hot water, and optional sweeteners or spices. This preparation method allows for the infusion of the two substances and is similar to the ancient practice of consuming a bitter cacao beverage. Modern consumption also includes chocolate bars infused with mushrooms, providing a more palatable option for ingesting psilocybin.
While the combination of cacao and psilocybin mushrooms has a long history and potential therapeutic benefits, it is important to approach this pairing with caution. The effects of combining these substances can be intense, and individuals new to psychedelic experiences should start with lower doses to avoid an overwhelming reaction.
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Cacao as a carrier for mushrooms
Cacao and mushrooms have a profound connection rooted in ancient history. The official name of the cacao tree, Theobroma cacao, means "food of the gods" in Greek. The Mayans and Aztecs revered cacao as a sacred, mood-altering plant, an aphrodisiac, and a potentiator of magic mushroom ceremonies.
Cacao contains small amounts of enzyme inhibitors called MAO inhibitors, which slow the breakdown of the psychoactive compounds found in certain mushrooms, thereby amplifying their effects. Cacao is also a vasodilator, which means it relaxes the blood vessels, allowing for fuller circulation and better absorption of the mushrooms. Additionally, the natural fat in cacao butter helps tissues absorb the mushrooms more completely.
The combination of cacao and mushrooms has therapeutic potential. Modern research suggests a biochemical synergy between these two "plant medicines", which have been used together by indigenous cultures for thousands of years. The flavour, aroma, and texture of chocolate can make ingesting mushrooms more pleasant, and the chocolate may also act as a buffer in the digestive system, reducing the potential for nausea and abdominal discomfort.
Cacao and mushrooms can be combined in a few different ways, including mushroom chocolates and cacao drinks. To make a cacao drink with mushrooms, homogenized mushroom powder is placed in hot water before the cacao is blended in, along with any desired sweeteners or spices. This method is similar to making "mushroom tea" and provides certain potential benefits compared to simply eating mushrooms.
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Cacao and mushrooms today
Cacao and mushrooms have been combined for thousands of years, with archaeological evidence of cacao residues found in ritual drinking vessels dating back over 4000 years to Mesoamerican cultures such as the Mayans and Aztecs. The official name of the cacao tree, Theobroma cacao, is derived from the Greek words "theo" (god) and "broma" (food), translating to "food of the gods". The Aztecs and Mayans revered cacao as a sacred, mood-altering plant, an aphrodisiac, and a potentiator of magic mushroom ceremonies.
Today, the combination of cacao and mushrooms continues to be popular, with "mushroom chocolates" and "ceremonial cacao" and psilocybin mushroom pairings gaining traction. The synergy between these two substances is believed to enhance the psychedelic experience and open new doors to consciousness. This combination may be especially appealing to those interested in physical wellness or mental expansion, as well as those seeking a more pleasant ingestion method for magic mushrooms.
The potential benefits of combining cacao and mushrooms go beyond just masking the bitter taste of mushrooms. Cacao is a vasodilator, relaxing blood vessels and promoting better circulation. The natural fat in cacao butter also helps tissues absorb mushrooms more effectively. Additionally, cacao contains small amounts of MAO inhibitors, which can slow the breakdown of psychoactive compounds in mushrooms, thereby amplifying their effects.
While the combination of cacao and mushrooms has a long history, it is important to approach this pairing with caution, especially for those new to psychedelic substances. Even for those experienced with magic mushrooms, it is recommended to decrease the usual dose when combining it with cacao to avoid an intensely potent experience.
In conclusion, the ancient practice of combining cacao and mushrooms continues to evolve and find relevance in modern times. With the legalization of professional psilocybin services in certain states and the permanent legal status of cacao, there is growing interest in exploring the therapeutic potential of these two substances. However, it is crucial to respect the potential side effects and approach this timeless pairing with knowledge and caution.
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Frequently asked questions
Cacao and mushrooms have a long and profound connection, with archaeological evidence of cacao residues found in ritual drinking vessels dating back over 4,000 years to the pre-Columbian cultures of Mesoamerica. The ancient Mayans and Aztecs revered cacao as a sacred, mood-altering plant and a potentiator of magic mushroom ceremonies.
Cacao contains small amounts of enzyme inhibitors called MAO inhibitors, which slow down the breakdown of the psychoactive compounds found in certain mushrooms, thereby amplifying their effects. Cacao is also a vasodilator, which means it relaxes the blood vessels and improves circulation, helping the body absorb the mushrooms more effectively.
Combining cacao and mushrooms can enhance the effects of both. Cacao increases levels of serotonin and other "goodwill" chemicals while also inhibiting their breakdown. Psilocybin, the psychoactive component of mushrooms, also increases serotonin levels and stimulates serotonin receptors in the brain. Additionally, cacao's natural fat content and flavour can make ingesting mushrooms more pleasant and encourage their incorporation into one's routine.
There are various ways to combine cacao and mushrooms, including dried mushrooms with CBD gummies, dark chocolate mushroom bars, and mushroom teas. Cacao can be added to hot water before blending with homogenized mushrooms and any desired sweeteners or spices. Alternatively, raw cacao beans can be processed into a thick paste and added to mushroom tea.
Yes, it is important to understand the laws and potential side effects of combining these substances. While cacao is permanently legal in certain states, the legalization of psilocybin services is still evolving. Additionally, consuming large amounts of cacao may cause caffeine-related side effects, and the combination of cacao and mushrooms may lead to heightened euphoria and a more intense trip.
