Mush Food

Emerging evidence suggests that certain organic fruits and vegetables can alter the intensity and quality of psilocybin mushrooms experiences. This book explores the scientific basis for these interactions, focusing on how citric acid enhances psilocybin bioavailability and how chitinase-containing produce aids in digesting the fungal chitin structure of mushrooms. By understanding these mechanisms, I highlight dietary strategies to optimize the psilocybin experience.