Talk:Fly agaric: Ibotenic acid decarboxylation to muscimol

One of the most common practices to address this issue in Russia is to initially use dehydrator till Amanita muscaria caps are crispy (at 40 Celsius), and then storing them for 6-8 weeks for natural decarboxylation (in glass jars preferably). However acording to anecdotal evidence, some group observations by Baba Masha (a youtube based expert on microdosing of A.muscarisa) and my personal experience, ibotenic acid is not as evil as used to be portraied. Yes, new harvest caps, just dried and havin'g been to 2 months storage might cause some nausea, but it's not that big of a deal. Lemon tech (using lemon juice on freshly ground dried caps and letting the mixture sit for 5-10 min, before topping it with somewhat hot water and drinking it) is of help as well.

(https://herbsandwonders.wordpress.com/wp-admin/post.php?post=1954&action=edit)