Bryce Torres of
Shaman Healers considered 15mg-20mg equaled one dose of THC, whereas Scott Van
Rixel of Bhang Chocolate uses 60mg as his standard multi-use bar, with a
maximum content of 180mg. Scott was
adamant that all producers of edible products should have their products
properly tested to reflect actual strength, because “the active cannabinoid
content is for patients .5 mg of THC is not the same as 5mg of cannabis.” There is much more to the process of making
and standardizing medical food products than simply adding THC and following
cook times. THC disintegrates at 380
degrees, however will have little or no effect on the human body until
decarboxlyzation occurs, transforming into THCA. CBDs, CBNs, and other cannabinoids can offset
the high of THC, 10-50% depending how much is in the product. This is not necessary a bad thing, however it
does alter the medical effect and is always a concern for any cannabis cook. For producers, finding the balance of CBDs
and THC at the right therapeutic level is a process of trial and error.
Elise next brought
up the issue of patient product selection of commercial medical edibles, specifically
their nutrition content, unhealthy food choices, and how we can meet the
needs of patients by offing better options.
All speakers agreed most medical edible foods sold in dispensaries are
loaded with sugar, like cookies, brownies, chocolates, candy, etc. For patients that have preexisting medical
condition, such as diabetes or are on strict diets, these products may relive
one symptom but potentially have an adverse effect on another. Producers agreed that the doctors need to act responsibly
and treat cannabis like any other medication. Take time to educate the
patients, suggest a proper dose for the symptom, and suggest options for
treatment. Scott demanded, “The only way
that we as producers can be responsible to patients, is our products need to
have accurate mg dosing and content.” Bryce
agreed, “Packaging is a big issue in this industry.”
Behind Closed Doors: Commercial Cannabis Kitchens
Bhang Chocolate prides
itself on having an ingredient list and nutrition facts on each edible,
becoming the first cannabis company to get full product liability on their chocolates. This is a step in the right direction, but Bhang is just one of
many edible producers and although the making of these products is not illegal,
it is illegal for a cannabis food maker to run out of a commercial, health
inspected, industrial kitchen. Shaman
Healers is one of many companies that rents a commercial kitchen for
after-hours usage, but by doing so the kitchen that holds the state registered
kitchen license is in jeopardy of losing their license for having cannabis on
site.
“We should not be
chastised for doing things the right way; we should be rewarded for it…. It’s
against the law to do the right thing, and that’s what we are trying to
change.” Scott pushed. In the state of
California, like many others, cannabis (even for medical use) is considered an
adulterated substance or ingredient. Actively
trying to implement regulations and standards for all cannabis food producers,
Scott has already filed the paperwork with the State of California to remove
cannabis from the adulterated ingredient list, hoping to get this issue
mandated by the end of the year. If
California makes the change, the state will be able to issue health permits,
therefore allowing cannabis businesses to legally operated in a commercial
kitchen under regulatory agencies.
Frederick too was
interested in opening a restaurant four years ago, but was also blocked for a different legal
reason, cannabis products do not follow HACCP requirements. HACCP, Hazard Analysis Critical Control
Point, is a “science-based food safety management systemthat has become the preferred method of ensuring safe food all over the world.” This agency requires data be kept for all
grown and manufactured food, from seed, to water and chemicals used, all the
way to your table; this is how food borne illnesses can be traced and recalls
are effective. “Cannabis, where does it
come from? There’s no control over that. No regulatory information.” Frederick
added.
Scott put it this
way, “Never in a million years would a grocery store buy something you made in
your kitchen and sell it on their shelves.
Not only would they not do it, but it’s against the law, to protect the
consumer. We are a step further because our consumers are patients, many whom
have a compromised immune system. A small amount of bacteria can cause
detrimental effects to a patient. The people that end up suffering in this lack
of regulations are the patients. It can
only serve to benefit patients!”
 |
| Delicious cannabis oil infused edamame - Unknown Vendor 24Jun2012 |
Home Baked: Cooking Cannabis at Home
For consumers that
are intimidated by dispensaries and mystery medical edibles, learning to cook
at home allows you to customize your diet to your needs and it’s really not
that intimidating. Bryce noted that
although patients have not been requesting healthier products, many customers are purchasing cookbooks, watching demonstrations, and learning to cook at
home. There are many wonderful cookbooks
and forums out there for every cook to educate themselves and also places like
Oaksterdam University and teachers like Frederick, who touts of a 6 point
infusion cooking demo that he provides his patients.
Cheri continuously advocated
to making your edibles at home, proclaiming “the challenges of commercial
edibles go away when you make it yourself.
Keep cooking at home and you’ll have the edibles that are right for you
all the time.” By making cannabis infused foods at home you can control the
ingredients and strength to fit your own dietary needs. Both Frederick and Sandy whom spend their
days teaching others how to cook and infuse food with cannabis in various
forms, suggest you can make anything into a healthy medical
edible. “For whatever you’re making, all
that matters in the end is that you are comfortable,” Sandy said. Scott added
“The beauty of cannabis is there is a right way for each person in this room.”
Sandy insists “there
really isn’t a recipe you can’t infuse!” and I think she’s right. To prove that point, here are just a few
simple yet ingenious recipe tips and ideas these panelists shared:
- Rule #1: Always check your temperature and time scales. If cannabis is overcooked, its medical properties are lost at an exponential rate.
- Butter is universal and often the simplest solution to infuse cannabis in your diet. *ProTip: When processing butter, most likely you will recook the butter in future recipes, do not decarboxlate THC during the initial cook.
- Chocolate is a great option because it share reciprocal properties that are easy and effective to process. *Fact: Cocoa butter is the one of only fats that enters the body as a poly-saturated fat, releasing cannabanoids like that of prescription medications, elevating to bring you to titration point with a much slower metabolism for longer duration and slower comedown.
- Alcohol, glycerin, and oils are an exceptional choice as all have either high metabolic rates.
- For foods with high cooking temp, like pizza, cook first then drizzle with infused olive oil when removed from heat.
- Try infusing with your favorite garnishes like salad dressing, hot sauce, or adding to can of nuts or trial mix.
- Cook down flowers with sugar and water to create a simple syrup that can be added to cocktails, fruit, pie, etc.
- If you are trying to avoid fats, oils, and sugar, its easy to add keif to any recipe after cooked.
- Blend green leaf trim into fine power like flour, use to make bread, dough, or breading for chicken.
- Try infusing small amounts into everyday foods like chicken stock or mashed potatoes.
- If you do not like cannabis flavors in your food, try using with rosemary or other evergreen spices.
- For a no-brainer approach, use infused oil in any crock pot meal.
I would like to
personally thank each member of this discussion panel. Elise (The Official HIGH TIMES Cannabis Cookbook), Sandy (Aunt Sandy's Medical Marijuana Cookbook), Scott (Bhang Chocolate), Cheri (The Cannabis Gourmet Cookbook), Frederick (Cannabis Catering) and Bryce (Shaman Healers). I feel I learned so much valuable
information I am deeply grateful, enlightened, and inspired.
