There are many ways to consume Mitragyna Speciosa. But no matter which method is your preference, it is essential to prioritize the bioavailability of the elements present in the plant matter. For this purpose, the Kratom Red Bubble technique is necessary to know.

Sadly, there is a massive absence of scientific research regarding the bioavailability of Mitragyna alkaloids. Depending on how to ingest the herb, it can change the pharmacokinetics inside the consumer’s body.

Therefore, many users within the Speciosa Republic need each other for guidance while consuming the plant. The numerous ways have their circle of supporters and detractors.

Users introduced a few methods to prepare the plant to serve to influence the taste buds’ sensory receptors. This is because many people can not tolerate the naturally bitter taste of the Kratom alkaloids. 
But many people look forward to science to develop efficient methods to boost the bioavailability of the herb’s compounds after ingestion.

One of such ways is known as the Kratom Red Bubble technique. The name points to the red bubble in the frozen Mitragyna tea. But the cause of this bubble formation is not a mystery.

There is a scientific explanation behind this. Plus, there is a scientific hypothesis about why alkaloid bioavailability can increase.

The Science Behind The Kratom Red Bubble Technique

Many users prefer the bubble technique because it releases many alkaloids before drinking the tea. The gastric acid in the stomach allows the digestion of food, and the hydrochloric acid and digestive enzymes release a percentage of molecular content in the herb to be absorbed.

However, the entire plant can not be absorbed or digested. A few alkaloids are excreted from the body that is not used. The reason is that the whole herb can not be outlined inside the body.

The plant cells are shielded by cellular walls that are made of cellulose. But humans can not digest cellulose.

However, these cellular walls can be broken down by the digestive enzymes or chewing, releasing a few phytonutrients that are later absorbed. Cooking food also aids in breaking the cellulose. Moreover, adding heat to the plant or freezing the plant does the same function. The cellular walls are broken by a procedure known as cell lysis. 

Cell lysis procedure can be managed by putting the plant in freezing mode. Ice develops on the cellular membranes, and this deteriorates the structure. When it starts to thaw, the cellular membranes will break down.

This allows the plant molecules to absorb faster in the body. But this does not deteriorate all the cellular walls. To achieve that, you will have to perform the same process repeatedly.

How The Kratom Red Bubble Technique Works?

Now that you know why so many people freeze Kratom tea, you might be thinking about how the Kratom Red Bubble technique works. There is science involved in the method as well.

After you fill a container with water and freeze it, the water will start to freeze from the outside first. The ice formation occurs outside as that area is in direct contact with the cold temperature.

After the crystallization develops on the outer side of the container, the ice will start to shift to the inner water till it, at last, goes to the middle.

But water has many impurities inside it. For instance, tap water usually includes pollutants such as fluoride, magnesium, chlorine, calcium, and more. So, after the water begins to freeze, it rejects the contaminants and pushes them inwards.

This goes on until the impurities accumulate in the center of the ice cube. And this is why ice cubes show an opaque appearance in the centre. It is the place where all contaminants have gathered.

This is the same thing that occurs when you put Kratom tea in the freezer, except that there are way more pollutants in the liquid than another foreign substance with many molecular compounds.

The crystallization procedure repels all those impurities from the liquid as it begins to freeze. Therefore, the chemical elements of Kratom are amassed in the middle of the ice cube. This also includes all the pigments available in the herb, which are the reason behind the Kratom red bubble technique.

Is The Kratom Red Bubble Technique Effective?

The debate of whether or not the Kratom red bubble technique is effective is still unknown. With a lack of scientific experiments to validate or invalidate the theory, we have to solely depend on the anecdotal accounts from the consumers on internet forums and social media.

But this is an unreliable source. A look at these sources will extract personal experiences throughout the spectrum. A few users swear by this procedure, whereas others think it is useless.

The doctors and scientists experimenting with Mitragyna Speciosa are concerned with the more vital topics. So, no one knows whether there will be any research performed on Kratom red bubble technique to offer empirical proof. However, it would help if you did not refrain from this method as there is nothing to lose.

The below section mentions the step-by-step guide for making the Kratom red bubble technique with Mitragyna tea. Give it a shot!

How To Execute The Kratom Red Bubble Technique

Please take out a standard dosage of Mitragyna powder and mix it with an organic solvent. The organic solvent can be lemon juice, vinegar, or ethanol. You can take out more Kratom Powder if you want the finished product divided into different doses.

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This mixture will allow you to extract a few compounds as alkaloids have low solubility in water. Add sufficient solvent so that the finished product achieves a liquid consistency.

If you want lower acidity in the final product, stop adding the solvent after a paste is created.

  1. Let this mixture alone for a minimum of ten minutes.
  2. Add hot boiling water to the cross. You can allow the mixture to remain in the simmering water for ten minutes or let the mixture steep in boiling water to ensure that all bacterial impurities are destroyed. The quantity of water added should be compared to the number of doses you are making.
  3. After it cools down slowly, the finished product is in the freezer throughout the night. Afterwards, a red bubble will be formed at the top of the ice cube.
  4. Take out the Mitragyna tea the next day, thaw, and voila!

Why Is An Acid Needed For This Procedure?

Alkaloids are dissolved by numerous acids such as apple juice, vinegar, or fresh lemon juice. The addition of an acid boosts the potency and strength of the alkaloids. You can think of the acid as a potentiator.

The potentiator is an ingredient that enhances the impact of something. Cinnamon, citrus juice, and essential oils are popular potentiators.

Frequently Asked Questions (FAQs)

1) What Are The Components Of Mitragyna Speciosa?

Above forty different alkaloids are present in the all-natural Mitragyna Speciosa plant matter. However, the most active alkaloids among the forty ingredients are Mitragynine and 7-hydroxy mitragynine.

The kratom strains that have these two alkaloids are considered the most potent. However, if a strain has low amounts of these alkaloids, it won’t be concentrated.

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2) How did The Kratom Red Bubble Technique emerge?

It is challenging for some crucial ingredients to be released. Everyone knows that during the extraction procedure, not all alkaloids are removed.

The Kratom red bubble technique was introduced due to this lack because many extraction methods do not release essential alkaloids.

3) Which Strain Can Be Used For The Kratom Red Bubble Technique?

This technique extracts alkaloids when Mitragyna gets transformed into a solid form after freezing. When the tea gets frozen, the walls get crushed, which offers the user all the required alkaloids. Any vein powder can be mixed into water, frozen, and the same bubble will appear. This is why this method is versatile, as it allows different preferences. This type of Mitragyna is more potent than kratom capsule or powder forms.

4) What Is The Required Equipment For This Procedure?

The bubble technique can be made with the help of a freezer, a container for making the mixture, a stirrer, and a stove for boiling.