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Books by Darren Lyman: Mush Love! | Mush Food | Psilocybin Mushrooms; Microdosing; Health and Science | Neurological Disorders | Neurological Disorders and Food;: Organic Recipes Scientifically Formulated for Health

Chocolate:

Click here for psilocybin chocolate testing results.

Psilocybin mushrooms and chocolate have been used for centuries in cultural and therapeutic contexts. This webpage explores the scientific basis for the synergy between psilocybin and compounds naturally present in chocolate, focusing on their effects on digestion, absorption, and the enhancement of mood and cognition. Chocolate, rich in bioactive compounds such as anandamide, flavonoids, theobromine, and phenylethylamine (PEA), interacts with psilocybin to enhance its bioavailability and neurochemical effects. These findings highlight the potential of combining psilocybin and chocolate for therapeutic and experiential benefits.

Chocolate containing dried psilocybin mushrooms can be obtained through support with the Lyman Support Network in Colorado.

Chocolate has long been considered a “feel-good” food due to its mood-enhancing properties, while psilocybin mushrooms are well-known for their profound psychoactive effects. The two substances share biochemical pathways that influence neurotransmitters, neuroplasticity, and absorption in the digestive system. This article investigates how chocolate’s bioactive compounds synergize with psilocybin, improving its effects and overall experience.

Biochemical Compounds in Chocolate

Chocolate contains several compounds that contribute to its mood-enhancing and bioavailability-boosting properties:

1. Anandamide: A natural endocannabinoid found in chocolate that binds to CB1 receptors in the brain, promoting feelings of pleasure and relaxation.

2. N-Acylethanolamines (NAEs): Compounds that inhibit the breakdown of anandamide, prolonging its effects.

3. Theobromine: A mild stimulant that enhances alertness and energy, complementing the mental clarity needed during a psilocybin experience.

4. Tryptophan: An amino acid precursor to serotonin, aiding in mood stabilization.

5. Phenylethylamine (PEA): A compound that boosts dopamine and norepinephrine, enhancing pleasure and focus.

6. Flavonoids: Antioxidants that improve blood flow to the brain and support neuroprotection.

7. Magnesium: A mineral that reduces stress and promotes relaxation.

Psilocybin and Its Pharmacokinetics

Psilocybin is a prodrug converted into its active form, psilocin, in the liver and gastrointestinal tract. Psilocin interacts with serotonin receptors, particularly 5-HT2A, leading to altered perception, mood elevation, and cognitive flexibility. Chocolate’s bioactive compounds can facilitate the absorption and metabolism of psilocybin, enhancing its overall effectiveness.

Synergy Between Chocolate and Psilocybin

1. Enhanced Absorption

•Psilocybin’s water solubility benefits from the emulsifying properties of chocolate fats, which improve the transport and absorption of bioactive compounds in the digestive tract.

•Lipids in chocolate stimulate bile acid secretion, aiding in the absorption of psilocybin’s active metabolites.

2. Neuromodulation

•Anandamide and psilocin complement each other’s effects on neurotransmitter systems, with anandamide promoting relaxation and psilocin enhancing introspection and emotional processing.

•PEA boosts dopamine activity, amplifying the pleasure and focus during the psilocybin journey.

3. Mood Regulation

•Tryptophan and magnesium in chocolate stabilize mood and reduce stress, counteracting the potential anxiety that can arise from psilocybin use.

•Theobromine provides mental clarity, preventing lethargy or disorientation that may accompany psilocybin’s effects.

4. Neuroplasticity and Cognitive Benefits

•Psilocybin enhances neuroplasticity, while flavonoids in chocolate protect against oxidative stress and improve cerebral blood flow. Together, they support cognitive flexibility and emotional healing.

Therapeutic Implications

The combination of psilocybin mushrooms and chocolate offers potential therapeutic benefits in psychedelic-assisted therapy. Chocolate enhances the bioavailability of psilocybin, allowing for lower doses and reducing the likelihood of adverse effects. Its calming, mood-regulating properties create a smoother, more balanced psychedelic experience.

Conclusion

The synergistic relationship between psilocybin mushrooms and chocolate lies in their complementary biochemical and neurochemical properties. Chocolate’s compounds, such as anandamide, flavonoids, and theobromine, enhance psilocybin’s absorption, mood-enhancing effects, and neuroplasticity benefits. This combination is not only rooted in cultural traditions but also supported by scientific mechanisms, offering promise for both recreational and therapeutic applications. Further research is warranted to optimize dosages and explore clinical uses for this synergistic pairing.

Citations:

1.Nichols, D. E. (2016). Psychedelics. Pharmacological Reviews, 68(2), 264-355. https://doi.org/10.1124/pr.115.011478

2.Hurst, W. J., et al. (2008). Cocoa flavanol bioavailability: A review. Journal of Food Science, 73(6), R48-R57. https://doi.org/10.1111/j.1750-3841.2008.00716.x

3.Passie, T., Seifert, J., Schneider, U., & Emrich, H. M. (2002). The pharmacology of psilocybin. Addiction Biology, 7(4), 357-364. https://doi.org/10.1080/1355621021000005937

4.Berk, M., Williams, L. J., Jacka, F. N., O’Neil, A., & Pasco, J. A. (2013). Magnesium and mood: Systematic review and meta-analysis. Nutrition Reviews, 70(6), 347-357. https://doi.org/10.1111/j.1753-4887.2012.00464.x

5.Carhart-Harris, R. L., & Nutt, D. J. (2017). Serotonin and brain function: A tale of two receptors. Journal of Psychopharmacology, 31(9), 1091-1120. https://doi.org/10.1177/0269881117725915

6.Watkinson, A., Suckling, J., & Dickson, D. P. (2019). Flavonoids and brain health: Oxidative stress and neuroprotection. Antioxidants, 8(4), 120. https://doi.org/10.3390/antiox8040120

7.Meyer, J. S., & Quenzer, L. F. (2018). Psychopharmacology: Drugs, the brain, and behavior (3rd ed.). Oxford University Press.

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