Bert07
Me like da kava
I forgot if someone looked into this a long time ago on here (maybe infraredz?) but... is there any knowledge on the optimal amount of fat needed for achieving maximum potential of kavalactone extraction? At what level does an increase in fat in your preparation reach a plateau where any more fat added fails to extract anything more? Or is there?
For example, my past two brews I noticed were very noticeable in their level of effect when the amounts of fat were different in each. Everything was constant in both preps (same root to water ratio; same amount/type of root) except the amount of fat added. The first time around I added in about 2 cups of almond milk which contained 3 grams of fat per cup which is what I almost always use (it does the trick); amounting to a total of 6 grams. The second time around I only had a cup left in the container so only 3 grams total of fat was added into it. Might I add both brews were always taken on an empty stomach and the intensity as well as the duration of the peak effects differed more than I had liked. Would say adding 8 or 10 grams of fat make things stronger? Or more? Has anyone ever personally experimented with this before?
For example, my past two brews I noticed were very noticeable in their level of effect when the amounts of fat were different in each. Everything was constant in both preps (same root to water ratio; same amount/type of root) except the amount of fat added. The first time around I added in about 2 cups of almond milk which contained 3 grams of fat per cup which is what I almost always use (it does the trick); amounting to a total of 6 grams. The second time around I only had a cup left in the container so only 3 grams total of fat was added into it. Might I add both brews were always taken on an empty stomach and the intensity as well as the duration of the peak effects differed more than I had liked. Would say adding 8 or 10 grams of fat make things stronger? Or more? Has anyone ever personally experimented with this before?
