syrian rue is a natural MAOI. these seeds contain harmala alkaloids which can increase the potency of a tryptamine substances such as DMT and Psilocybe Mushrooms.
some say LSD but i've tried it and it didn't really work.
i only used 1 gram though so cant really say it didnt work.
this was discovered because syrian rue is an 'analogue' to DMT, if taken oral the effects of DMT and the substance itself will not survive in your digestive system and effects WILL NOT reach the brain unless an MAOI is used.
the original analogue for DMT or ayahuasca is from a vine called 'yage' another type of harmala alkaloid containing plant. 'Cappi'
Cappi can be used as an MAOI just like syrian rue, but contains a lot more harmala alkaloids, hense a stronger teacher.
so basically the rue seeds are a tryptamine 'enhancer'. it WILL enhance but it will also add some effects since syrian rue seeds are hallucinogenic in themselves.
PLEAASE READ IF YOU FIND THIS INFO. USEFUL!!!!!!!!
i've heard people mixing mdma,xtc, or molly with syrian rue. it can bump the effects dramatically, so much it could kill you.
http://www.a1b2c3.com/drugs/x_04.htm
also MAOIs itself mixed with certain foods and/or drugs can become toxic and CAN LEAD TO DEATH!!!!!!!
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Among the materials which may be dangerous in combination with MAO inhibitors are:-
Sedatives, tranquilizers, antihistamines, narcotics and alcohol) any of which can cause hypotensive crisis (severe blood pressure drop); and amphetamines (even diet pills), mescaline, asarone, nutmeg (active doses), macromerine, ephedrine, oils of dill, parsley or wild fennel, beer, wine, cocoa, aged cheese and other tyrosine containing foods (tyrosine is converted into tyramine by bacteria in the bowel) ) any of which can cause hypertensive crises (severe blood pressure rise).
ALCOHOLIC BEVERAGES - avoid Chianti wine and vermouth. Consumption of red, white, and port WINE in quantities less than 120mL present little risk (Anon, 1989; Da Prada et al, 1988; McCabe, 1986).
BEER and ALE should also be avoided (McCabe, 1986), however other investigators feel major domestic (US) brands of beer is safe in small quantities (1/2 cup or less than 120 mL)
(Anon, 1989; Da Prada, 198
, but imported beer should not be consumed unless a specific brand is known to be safe.
WHISKEY and LIQUEURS such as Drambuie(R) and Chartreuse(R) have caused reactions.
NONALCOHOLIC BEVERAGES (alcohol- free beer and wines) may contain
tyramine and should be avoided (Anon, 1989; Stockley, 1993).
BANANA PEELS - a single case report implicates a BANANA as the-causative agent, which involved the consumption of whole stewed-green banana, including the peel. Ripe banana pulp contains 7-mcg/gram of tyramine compared to a peel which contains 65 mcg/gram-and 700 mcg of tyramine and dopamine, respectively (McCabe, 1986).
BEAN CURD - fermented bean curd, fermented soya bean, soya bean-pastes contain a significant amount of tyramine (Anon, 1989).
BROAD (FAVA) BEAN PODS - these beans contain dopa, not tyramine,-which is metabolized to dopamine and may cause a pressor reaction-and therefore should not be eaten particularly if overripe-(McCabe, 1986; Anon, 1989; Brown & Bryant, 198
.
CHEESE - tyramine content cannot be predicted based on appearance,-flavor, or variety and therefore should be avoided.
CREAM CHEESE and COTTAGE CHEESE have no detectable level of tyramine (McCabe,-1986; Anon, 1989, Brown & Bryant, 198
.
FISH - fresh fish (Anon, 1989; McCabe, 1986) and vacuum- packed-pickled fish or CAVIAR contain only small amounts of tyramine and-are safe if consumed promptly or refrigerated for short periods;-longer storage may be dangerous (Anon, 1989). Smoked, fermented,-pickled (Herring) and otherwise aged fish, meat, or any spoiled-food may contain high levels of tyramine and should be avoided-(Anon, 1989; Brown & Bryant, 198
.
GINSENG - some preparations have resulted in a headache,-tremulousness, and manic-like symptoms (Anon, 1989).
PROTEIN EXTRACTS - three brands of meat extract contained 95, 206,-and 304 mcg/gram of tyramine and therefore meat extracts should be-avoided (McCabe, 1986). Avoid liquid and powdered PROTEIN DIETARY-SUPPLEMENTS (Anon, 1989).
MEAT, nonfresh or liver - no detectable levels identified in fresh-chicken livers; high tyramine content found in spoiled or unfresh-livers (McCabe, 1986). Fresh meat is safe, caution suggested in-restaurants (Anon, 1989; Da Prada et al, 198
.
SAUSAGE, BOLOGNA, PEPPERONI and SALAMI contain large amounts of-tyramine (Anon, 1989; Da Prada et al, 1988; McCabe, 1986). No-detectable tyramine levels were identified in country CURED HAM-(McCabe, 1986).
SAUERKRAUT - tyramine content has varied from 20 to 95 mcg/gram-and should be avoided (McCabe, 1986).
SHRIMP PASTE - contain a large amount of tyramine (Anon, 1989).
SOUPS - should be avoided as protein extracts may be present; miso-soup is prepared from fermented bean curd and contain tyramine in-large amounts and should not be consumed (Anon, 1989).
YEAST, Brewer's or extracts - yeast extracts (Marmite) which are-spread on bread or mixed with water, Brewer's yeast, or yeast-vitamin supplements should not be consumed. Yeast used in baking-is safe (Anon, 1989; Da Prada et al, 1988; McCabe, 1986).--The foods to use with caution list categorizes foods that have been reported-to cause a hypertensive crisis if foods were consumed in large quantities,-stored for prolong periods, or if contamination occurred. Small servings-(1/2 cup, or less than 120 mL) of the following foods are not expected to-pose a risk for patients on MAOI therapy (McCabe, 1986).
Foods To Use With Caution:-
(1/2 cup or less than 120 mL)--Alcoholic beverages - see under foods to avoid.
AVOCADOS - contain tyramine, particularly overripe (Anon, 1989)-but may be used in small amounts if not overripened (McCabe,-1986).
CAFFEINE - contains a weak pressor agent, large amounts may cause-a reaction (Anon, 1989).
CHOCOLATE - is safe to ingest for most patients, unless consumed-in large amounts (Anon, 1989; McCabe, 1986).
DAIRY PRODUCTS - CREAM, SOUR CREAM, cottage cheese, cream cheese,-YOGURT, or MILK should pose little risk unless prolonged storage-or lack of sanitation standards exists (Anon, 1989; McCabe, 1986).
Products should not be used if close to the expiration date-(McCabe, 1986).
NUTS - large quantities of PEANUTS were implicated in a-hypertensive reaction and headache. COCONUTS and BRAZIL NUTS have-also been implicated, however no analysis of the tyramine content-was performed (McCabe, 1986).
RASPBERRIES - contain tyramine and small amounts are expected to-be safe (McCabe, 1986).
SOY SAUCE - has been reported to contain large amounts of tyramine-and reactions have been reported with teriyaki (Anon, 1989),-however analysis of soy sauce reveals a tyramine level of 1.76-mcg/mL and fermented meat may have contributed to the previously-reported reactions (McCabe, 1986).
SPINACH, New Zealand prickly or hot weather - large amounts have-resulted in a reaction (Anon, 1989; McCabe, 1986).
More than 200 foods contain tyramine in small quantities and have been-implicated in reactions with MAOI therapy, however the majority of the-previous reactions were due to the consumption of spoiled food. Evidence-does not support the restriction of the following foods listed if the food-is fresh (McCabe, 1986).
Foods With Insufficient Evidence For Restriction
(McCabe, 1986)--* anchovies - cream cheese - raisins-* beetroot - cucumbers - salad dressings-* chips with vinegar - egg, boiled - snails-* Coca Cola(R) - figs, canned - tomato juice-* cockles - fish, canned - wild game-* coffee - junket - worcestershire sauce-* corn, sweet - mushrooms - yeast-leavened bread-* cottage cheese - pineapple, fresh--Any protein FOOD, improperly stored or handled, can form pressor-amines through protein breakdown. Chicken and beef liver, liver-pate, and game generally contain high amine levels due to frequent-mishandling. Game is often allowed to partially decompose as part-of its preparation. Ayd (1986) reported that the freshness of the-food is a key issue with MAOIs and that as long as foods are-purchased from reputable shops and stored properly, the danger of-a hypertensive crisis is minimal. Some foods should be avoided,-the most dangerous being aged cheeses and yeast products used as-food supplements (Gilman et al, 1985).--With appropriate dietary restrictions, the incidence of-hypertensive crises has decreased to approximately 4% (Zisook,-1985). Treatment of a hypertensive reactions includes the=7F-administration of phentolamine (Anon, 1989) 2.5 to 5 milligrams-intravenously (slow) titrated against blood pressure (Zisook,=7F-1985; Lippman & Nash, 1990). One report has suggested that the use-of sublingual nifedipine 10 milligrams was effective in treating 2-hypertensive reactions following the ingestion of a-tyramine-containing food in a patient receiving MAOI therapy-(Clary & Schweizerr, 1987). Chlorpromazine also has alpha-blocking-properties and has been recommended as an agent for discretionary-use (patient-initiated treatment) in the setting of dietary-indiscretion (Lippman & Nash, 1990).
CONCLUSION:--Dietary restrictions are required for individuals receiving-monoamine oxidase inhibitor therapy to prevent a hypertensive-crisis and other side effects. The foods listed in the dietary-restrictions have been categorized into those foods that must be-avoided, foods that may be ingested in small quantities, and those-foods that were previous implicated in reactions but upon analyses-of fresh samples only a small tyramine content was identified and-should be safe to consume if freshness is considered.
