Please note that the following is for information purposes only and that preparing San Pedro is illegal in many countries around the world.
Next you will need a sharp knife and a chopping board. Then a large pot, pressure cooker or slow cooker depending upon your preference. You may also need a pair of pliers depending on which type of Trichocereus you're actually using to remove the spines, especially with plants that have long spines, such as Trichocereus bridgesii which is widely regarded as being the most consistently potent Trichocereus species. Now this is not strictly necessary, but does make handling much easier.
If you want to improve the taste, you can add sugar and salt to counteract the bitterness and spices like cardamon and cinnamon whilst it is boiling. Another good way to improve the flavor is to further reduce to around a half a cup portion and then mix with pineapple juice and lemonade.
The fact of the matter is that the active ingredient in San Pedro, mescaline, itself causes nausea. Mescaline is a non selective serotonin receptor agonist, which means that it works on all of the serotonin receptors. Now the psychedelic experience is caused by the serotonin receptor 5ht-2 being agonized by psychedelic substances. The feelings of nausea that come with many psychedelic plants is caused by the serotonin receptor 5ht-3 also being agonized. For more information on how psychedelics work in the brain, see the following link ~ Inside the Psychedelic Mind: The New Frontier for Consciousness Studies, Innovative Therapies, Micro-dosing & Creativity.
|Chemical structure of Mescaline|
*For more information on San Pedro and to freely discuss all aspects of the amazing plants, please join The San Pedro / Trichocereus Group on facebook.