It seems to me that taking 2gr dried AM, had more effect then using AM after simmering for 20 min.
Could it be the cooking destroys part of the muscimol? I just brought it to the boil and let it simmer, just like in the video.
The good thing about cooking is there is no nausia.
I read in the pdf on the amanitadreamers' facebook page about the 2 methods of conversion. (heat and fermentation)
190F = 87C, so way below boiling point.... simmered for 2-3 hours at 190F with the lid on...
So I was wondering if there is maybe a max temperature to simmering?
Does it need to boil first, before simmering?
I'm thinking about using an oven which I can set way more precise temperature using a food-thermometer.