by Dr. Girivar Singhal
The nutritional value of marijuana has long been accepted and recognized for its medicinal properties. Marijuana contains essential amino acids, namely Edestin, a highly digestible protein. Edestin is balanced with essential and conditionally essential amino acids and essential fatty acids. Marijuana is the only source of essential cannabinoid acids. Marijuana has terpenes which are immunologic, antimicrobial and produces anti-proliferative actions. The anti-microbial features address daily use of potent antioxidants such as CBD. There are also flavinoids with diversity binding 1a and 2a post-synaptic serotinergic receptors. Cannabis is great for the mind.
Most of cannabis’ beneficial aspects come from its chemical compounds called cannabinoids. The one cannabinoid that most people are aware of is tetrahydrocannabinol, better known as THC, which is marijuana’s primary psychoactive component. Our bodies produce compounds called endocannabinoids, which have important roles in brain functions related to memory, appetite, stress, sleep, and other essential functions. The cannabinoids in marijuana fit the same neural receptors that we have for endocannabinoids, and when THC floods the brain and latches onto the parts responsible for our senses of sight, sound, and smell, our appetites, and our pain perception, it produces the high that marijuana users are familiar with.
Tetrahydrocannabinol (THC) is generally considered to be the primary active substance in cannabis. Along with other psychoactive cannabinoids, THC is a hydrophobic oil, meaning it is insoluble in water but soluble in lipids (oil/fat) and alcohol. Using either one of these to extract THC from cannabis is required to have the cooked product be psychoactive. During preparation the cannabis or its extract must be heated sufficiently or dehydrated to cause decarboxylation of its most abundant cannabinoid, tetrahydrocannabinolic acid, into psychoactive THC.
Dr. Girivar Singhal for The Marijuana Company