CANNABIS: A NUTRIENT DENSE FOOD
Consuming cannabis straight from the earth has a multitude of therapeutic advantages. First and foremost, the cannabinoid acids THCA (tetrahydrocannabinolic acid) and CBDA (cannabidiolic acid), which turn into THC and CBD when heated, remain as they are.
CBDA has anti-inflammatory properties, functions as an antibacterial, and has links to reducing nausea and vomiting. Preclinical research states that THCA may have the potential to protect against neurodegenerative diseases, treat epilepsy and muscle spasms, and provide relief for insomnia and pain.
Cannabis will also hold on to a lot more of its beneficial terpenes when it’s not getting torched. Aside from producing the aroma and flavour profile, terpenes also have their own set of medicinal properties. They’re known to have antibacterial, antifungal, and anti-cancer properties.
Like many other leafy greens, cannabis is chock-full of fibre, protein, fatty acids, and iron. It can also give you a nice daily dose of vitamin C for immune function, vitamin K for calcium absorption, calcium for strong bones, and folate for DNA repair. Do you happen to have any purple-leaved cannabis? If so, make sure to add that to your diet as well! It contains anthocyanin flavonoids, which function as antioxidants.
It is worth noting, eating raw cannabis will not get you high, as the aforementioned THCA has not been turned into THC through decarboxylation. For some, this will be a turn-off, but for others, this may be of benefit. Know that THCA and CBDA do not have the same effects as THC and CBD. Both sets are being investigated individually, with active THC and CBD currently believed to have more therapeutic potential. However, this does not mean raw cannabis doesn’t have its benefits, especially when it comes to a healthy, wholesome food source.