AHAYHUASCA
INTRODUCTION :
Ayahuasca is a hallucinogenic drink that is employed for prophecy and divination in South America by native shamans. This strongly psychoactive drink is usually prepared from banisteriopsis stems and Psychotria foliage. But other combinations of psycho active herbs and seeds (the so called Ayahuasca analogues) can be used too. EFFECTS :
The ayahuasca-experience usually begins with restlessness and nausea. After a period of emotional disturbances, the visual and auditory hallucinations appear. Time and space perception are seriously altered.
Synaesthesias may occure; phenomenon in which the senses become transmuted, so that colors can translate themselves into sound or sound may be experienced as visions. Various psychoactive additives influence the experience.
Autonomic effects: nausea, pupillary dilation, tremor, rise of blood pressure and body temperature.
DURATION :
4-6 hours
USAGE :
(In case of the Ayahuasca drink made from Psychotria viridis and Banistreriopsis caapi only) 4-8 half-foot pieces of stem and 15-20 grams of psychotria foliage are provided per person. The stems and foliage are boiled in water for three hours. The bitter beverage is drinkable.
A cold-water infusion will also do, but this method is rarely used.
The Ayahuasca Kit as provided by Amazing Nature uses other herbs/seeds. In this case you should use the manual that comes with the Kit.
CHEMISTRY :
The active ingredients of Banisteriopsis caapi are alkaloids of the b-carboline-type; harmine, harmaline and derivates. The Psychotria foliage contains N,N-dimethyltryptamine (N,N-DMT).
The structurally similarity between these alkaloids and serotonine (a neurotransmitter that regulates brainfunctions) might explain the hallucinogenic activity by mutual influence on the active sites of the central nervous system.
The physiologic active b-carbolines inhibits Mono Amine Oxidase (MAO), the primary inactivation pathway for several neurotransmitters (serotonine, noradrenaline, dopamine). Inhibition of this enzyme will result in accumulation of transmitter molecules in the brain and can therefore interfere with synaptic transmission
MODIFIERS :
- Ascorbic acid ( vitamin c ) doesn't change the intensity of the experience, but it alters it's quality. One can concentrate better, developes less paranoia and is also less tired at the end of the experience.
- hallucinogens that are derived from tryptophane intensify the experience.
- Alkaloids of the tropane-type (atropine, scopolamine) and sympathomimetic amines alter and intensify the experience (also more dangerous)
- Hashish or marihuana can also intensify the experience.
- Caffeine can cause hyperreactivity and suspiciousness.
Food that should NOT be combined with MAO-inhibitors
chocolate, aged cheese, beer, red wine, beef, pickled herring,
chicken livers, large amounts of coffee, citrus fruits, nutmeg (large doses).
REFERENCES :
- Etnopharmacological search for psychoactive drugs
(proceedings of a symposium held in 1967)
- Hoffer, Abraham and Humphry Osmond
1967, The hallucinogens
- Hoffmann, Albert and Richard Evans Schultes
1973, The botany and chemistry of hallucinogens
- Ratsch, Christian
1998, Enzyklopadie der psychoaktiven pflanzen
- Shulgin, Alexander and Ann Shulgin
1997, Tihkal, the continuation
- Snyder, Solomon h.
1996, Drugs and the brain
- Stafford, Peter
1974, The psychedelic encyclopedia
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