May the asshole who put some in my drink when I was an undergrad read your comment.
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I would have to agree with others who are skeptical about āLSDā being in the beef. It was more likely something else. I would not trust the forensic skills of any police in the US either.
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āYou just ate the most steak Iāve ever seen anybody eat in my life! I hope youāre not busy for about a monthā¦ā
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This is an interesting story from an epistemological perspective. Iām hoping to follow it until there is a more plausible theory. It seems highly unlikely that LSD was the cause of the illness. Would āintubationā (as reported in other outlets) be required for treatment in the event of a dose, even a massive dose, of LSD?
There was also a report that the county investigative team removed the oven from the newly-purchased home. Perhaps they bought an old meth lab and were poisoned by residual chemicals from that process?
Mostly Iād like to know what test or tests were done to what sorts of samples (meat? cooked or raw? swabs?) and some details on the investigative methodology used to determine this LSD conclusion.
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I am Leary of this story also.
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Traffickers in the Black Meat, flesh of the giant aquatic black centipede - sometimes attaining a length of six feet - found in a lane of black rocks and iridescent, brown lagoons, exhibit paralyzed crustaceans in camouflage pockets of the Plaza visible only to the Meat Eaters.
Followers of obsolete unthinkable trades, doodling in Etruscan, addicts of drugs not yet synthesized, black marketeers of World War III, excisors of telepathic sensitivity, osteopaths of the spirit, investigators of infractions denounced by bland paranoid chess players,servers of fragmentary warrants taken down in hebephrenic shorthand charging unspeakable mutilations of the spirit, officials of unconstituted police states, brokers of exquisite dreams and nostalgias tested on the sensitized cells of junk sickness and bartered for raw materials of the will, drinkers of the Heavy Fluid sealed in translucent amber of dreams
ā¦The air is once again still and clear as glycerineā¦
The Sailor spotted his Reptile. He drifted over andordered a green syrup. The Reptile had a little, round disk mouth of brown gristle, expressionless green eyes almost covered by a thin membrane of eyelid. The Sailor waited an hour before the creature picked up his presence.
āAny eggs for Fats?ā he asked, his words stirring through the Reptileās fan hairs.
It took two hours for the Reptile to raise three pink transparent fingers covered with black fuzz.
Several Meat Eaters lay in vomit, too weak to move.(The Black Meat is like a tainted cheese, overpoweringly delicious and nauseating so that the eaters eat and vomit and eat again until they fall exhausted.)
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Too bad they didnāt have me over for dinner.
True story ā When I was younger, my friends used to use me as the Guinea Pig, because if the blotter was good, Iād experience a palpable shudder within 5 to 10 minutes, and the hair on my arms would stand on end.
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tune in, turn on and drop out. itās whatās for dinner.
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Oh, aye, itās findable. Itās not, like, two quid a tab and as available as cigarettes like when I was a teenager. I try not to take drugs any more really though.
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Fantastic imagery 
I know someone (not myself, thank god), who snorted a big line of what he believed to be MDMA, but what he immediately realized was actually 2CI. For the uninitiated, MDMA doses in the hundreds of mg range; 2CI doses in the tens of mg range. He had just enough time to call someone to come babysit him before he completely lost himself to the trip.
FWIW, LSD causes uterine contractions and can be an abortifacient.
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Your first assumption is that the ergot was in the meat. How do we know it was not in the bread? Did they eat a steak and nothing with it for their meal?
I believe the historical accounts of ergot poisoning largely included baked tainted bread. So, there seems to be some ergot surviving the baking process.
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I hear many say that cooking temperature will break down LSD but I havenāt seen one person provide some science backing up these statements.
When I went looking the best I could find suggests cooking temperature has little effect on the potency.
http://www.tandfonline.com/doi/abs/10.1080/00223980.1970.9916802#.UyBmp4WviYJ
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You raise an excellent question, which I canāt answer at this time.
I remain in the āBS until proven otherwiseā camp, but here is a little more data for consideration.
Bottom round is a very lean, often tough cut of meat. A typical cooking method for something like that would be to marinate it for at least a couple of hours before cooking. Maybe is wasnāt the beef that was contaminated at all.
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Good catch! That would explain the presence of LSD metabolites in a drug/medical check. Ergot toxin in beef, huh!
The most plausible chain of events I see possible here is that the finishing yard before the beef are slaughtered might have ergot infested grain. Cow eats the feedlot grain, acquires ergot poisoning, but is subsequently slaughtered before the metabolites are metabolized.
Meat, tainted by the ergot, is butchered, shipped, and served rare.
Family ingests ergot toxins, double rainbows ensue.
The kids might prefer more well-done meat (higher temperatures, more breakdown of the ergot metabolites) or perhaps they might simply not enjoy meat as much. Itās a good question you pose, but thereās a few plausible answers.
That must be hard on the knuckles.
I agree with the folks that find this a bit unbelievable. In addition to the unliklihood of the LSD surviving cooking - the fact that they had reactions that caused competent medical personnel to intubate them seems bizarre. Among other things LSD keeps your pulmonary and cardio systems pretty strongly activated.
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Your local ER generally retains a few welterweights from the nearest gym in exchange for medics at the bouts 
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