Milk has long been suggested as a remedy or buffer for people consuming psychedelic mushrooms, often referred to as shrooms. This common belief suggests that drinking milk can either lessen the intensity of the experience or soothe accompanying physical discomforts. To assess whether this is scientifically accurate, it is necessary to examine the biological mechanism of the mushroom’s active compound. Understanding the specific chemical process that creates the psychedelic effect helps determine if milk can act as an intervention.
The Mechanism of Psilocybin
The psychoactive effects of shrooms are caused by psilocin, the converted form of the initially consumed compound, psilocybin. Psilocybin is a prodrug, meaning it is biologically inactive until the body metabolizes it into a potent compound. This conversion, called dephosphorylation, involves removing a phosphate group from the psilocybin molecule.
This chemical change occurs primarily in the acidic environment of the stomach and is completed by phosphatase enzymes in the liver and intestine. The resulting psilocin crosses the blood-brain barrier and produces its effects by interacting with the brain’s serotonin system.
Psilocin is structurally similar to the neurotransmitter serotonin, acting as an agonist that binds to and activates the 5-HT2A receptor. Activation of this receptor is directly linked to the alterations in perception, mood, and cognition that define the psychedelic experience.
Assessing the Claim Milk and Psilocybin Interaction
The idea that milk can “help” with shrooms is not supported by the chemical properties of the active compounds. Milk contains fats, proteins, and sugars, but none of these components are known to chemically bind to or neutralize psilocybin or psilocin. Psilocybin is highly water-soluble, making it easily absorbed from the gastrointestinal tract.
Although psilocin is more lipid-soluble than its precursor, there is no evidence that it will be absorbed or sequestered by the fats in milk. Milk cannot inhibit the dephosphorylation process that converts psilocybin to psilocin, meaning it cannot prevent the psychoactive compound from being created or absorbed.
Consuming any food, including milk, may only slightly delay the onset of effects by slowing the gastric emptying rate. This delay means psilocybin takes longer to reach the conversion enzymes, extending the time until the full effects are felt. However, this action does not reduce the ultimate intensity of the experience. The belief in milk’s mitigating effects may stem from historical confusion, as milk was sometimes used with the Amanita muscaria mushroom as an insecticide.
Addressing Common Consumption Discomforts
The most common physical side effect of consuming psychedelic mushrooms is gastrointestinal distress, including nausea and stomach upset. This discomfort is typically not caused by the psychoactive psilocin itself but by the indigestible fungal material. The cell walls of the mushrooms are made of chitin, a complex polysaccharide that the human digestive system struggles to break down.
Since the discomfort is caused by chitin, several preparation methods can mitigate gastrointestinal issues:
Preparation Methods to Reduce Nausea
One strategy is preparing the mushrooms as a tea, which extracts the water-soluble psilocybin while leaving the tough chitin behind. Another popular method is the “Lemon Tek,” where ground mushrooms are soaked in citric acid, such as lemon juice, before consumption. The acidic environment of the lemon juice mimics stomach acid, which can pre-convert some psilocybin into psilocin.
This pre-conversion leads to a quicker onset of effects and a potentially shorter, more intense experience, while reducing the time the indigestible fungal matter sits in the stomach. Additionally, incorporating a recognized antiemetic, such as ginger (raw or as a tea), can help soothe the digestive tract and reduce feelings of nausea. Managing the overall experience intensity is best controlled by careful dose measurement and ensuring a comfortable, supportive environment.