Re: An new take on amanita growth. -
Posted: Sat Jul 08, 2006 9:04 pm
very interesting thread.
keep us informed!
keep us informed!
The Evolution of Entheogen.com
Has anyone tried to grow this or done any tests on reactions on in a lab?Stephen L. Peele wrote:It cost no money to deposit a live culture......or to get back their findings.
I offer no proof!! I stand behind 55 years of documented proof at both the
culture banks I listed. Together, over 100 years in just those two banks!
Yes, I have grown Amanita mycelium from over a dozen different species on
sterilized barley. Never tried grape juice nor have I ever heard of anyone
else using it for liquid culture until now. I wonder why? Maybe its because
there are so many other standard liquid culture media.
Yes, this must be all new....I guess I must be hard headed, but if one tells me the sun is not
coming up tomorrow, I must disagree. It is like that. If grape juice works
well liquid culturing mushroom mycelium, I guess it will turn out to be the new
TEK on all the mushroom sites.
And, I also think "It isn’t logical that Jesus would have carried jars full of grape juice and barley for 5000 into the wilderness." Expanded in the next TEO July Issue.
I will not spend time to prove what you say.......that will be your job.
You just can't have a white growth on grape juice and claim it has Ibotenic
Acid in it.....you should have analytical data to back such a statement.
I have given you the tools of how to do this.....I will do my own evaluations on just how well mushroom mycelium will grow on grape juice. slp/fmrc
If you look at the culture pictures in our Yahoo group pictures section,
then you will see that in some of the close up pictures, the mycelium
is billowing white fibrous growth. It can rise 2 inches off the top
of bread or juice. If left too long the top layer of this then turns
black. Upon microscopic analysis it is obvious that only the tips of
the mycelium have the black and upon even further inspection it is
obvious that the black is not spores, but huge sacks of spores and
when any sack is broken a multitude of clear spores pop out. So we
have clear spores inside a dark spore sack.
If you notice Mr. Teeters wording above, he says that it will turn
black with a massive amount of spores. He does not say that the
spores are black, cause they are not, but when bunched together
hundreds in a sack they tend to block light from passing through the
conglomerate of spores and also the outer layer of the sack darkens
upon overexposure to UV rays to possibly protect the clear spores inside.
Aside from the spores not being black, the culture produced according
to Mr. Teeters work produces massive amounts of white fibrous mycelia
possibly exceeding 99% or more of its mass.
Correct me if I am wrong, but black mucor (bread mold) produces no
fibrous mycelia, let alone massive quantities of white fibrous mycelia.
Add to this the simple fact that upon thousands of cultures and
hundreds of variations on these cultures and untold controlled
experiments with control group cultures on many mediums, the only time
this particular looking, tasting, smelling, body and mind altering
culture will grow is after the inoculation with Amanita muscaria or a
subsequent culture of the same. Usually in 24 to 48 hours with the
newest methods, 3 days with earlier variations of Mr. Teeters
processes. In no test or control group has this occurred, no matter
what the variables without the presence of Amanita muscaria or a
culture from it. If this was the common black mucor, a bread mold,
then we would not be able to keep it out of many of these control
groups of media. Instead, we can't get it to grow no matter how we
try, until we inoculate with the Amanita muscaria or a culture from it.
I hope this will once and for all dispel anybody's concerns that this
could possibly be black mucor as has been recklessly thrown out there
time and time again, with no proof or scientific data or even a well
written argument as to why the poster is so certain of what they say
in light of the above information.
Grain cultures harvested
Grain culture started March 24th and harvested March 26th going into dehydrator.
Posted: Mar 28, 2006