CANNABIS In COCONUT OIL Cures Every Type Of CANCER !

cannabis

 

Medical marijuana capsules infused in coconut oil are an alternative way to therapeutically use cannabis without having to inhale it through smoking. Infusing cannabis into coconut oil also allows for easy entry into the liver where it can be rapidly processed.

The combination of coconut oil and marijuana gives a cannabinoid which is powerful remedy that can be consumed with food, taken as a capsule or used externally.

Just a half a teaspoon of coconut oil and a few drops of marijuana for medical purposes boosts the availability of the remedy.
Coconut oil is used because of its high amount of essential fatty acids which makes it a good binding agent for the cannabinoids. Couple this with its amazing health properties and you superpower the combination. Half of the fat in coconut oil is comprised of a fat that is not frequently found in nature, lauric acid.

Lauric acid has been called a “miracle” ingredient due to its health promoting capabilities, which is evidenced by its presence in a mother’s milk. In fact, it can be found in only three dietary sources—small amounts in butterfat and larger amounts in palm kernel and coconut oil.

In the body, lauric acid is converted to monolaurin, which is a potent antiviral, antibacterial and antiprotozoal substance. Because monolaurin is a monoglyceride, it can destroy lipid-coated viruses including measles, influenza, HIV, herpes and a number of pathogenic bacteria.

The consumption of cannabis as infusion in virgin coconut oil is the healthiest and simplest method for medical purposes.

How to Make Cannabis-Infused Coconut Oil

Ingredients:

  • 1 oz cannabis flower (or less for milder potency)
  • 2 C cooking oil of your choice

Hardware:

  • Strainer or cheesecloth
  • Grinder (blender, coffee grinder, food processor, etc.)
  • Double-boiler, slow cooker, saucepan, etc.

Directions:

  1. Grind the cannabis. You can include the entire plant, just the flower, a little bit of both — this is all a matter of preference. Many experienced cannabis edible chefs like to use the entire plant, in part for conservation but also for the health benefits the more fibrous parts of the plants have been linked to. The more inactive parts of the plant that are included, the stronger the cannabis flavor for the same level of potency. Just keep in mind that anything small enough to fit through the strainer will end up in your finished product, so you’ll probably want to remove any hard stems at the bare minimum.
  2. Combine oil and cannabis in your double-boiler or slow cooker, and heat the two together on low for hours. This allows for decarboxylation (activation of THC) without scorching (which destroys the active ingredients). Cooking can be done a variety of ways: in a slow cooker on low for up to three days (minimum of 6 hours), stirring occasionally; in a double-boiler on low for at least 6 hours (8 is better), stirring occasionally; or in a simple saucepan on low for at least three hours, stirring frequently (a saucepan is most susceptible to scorching). In all cases, a small amount of water can be added to the mixture to help avoid burning.
  3. Strain and store the oil. All remaining plant material can be discarded or used in other dishes if you have the wherewithal. The oil’s shelf life is at least two months, and can be extended with refrigeration.

Source:www.leafly.com

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