Do you think she can have an endocannabinoid blocker? Did you manage to get as high as usual from other cultivars after smoking her?
Pz 
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Yeah as far as I can tell. No issues getting baked on the MaMilk right afterwards. I’m just not getting anything out of her so far. May need a couple bowls to get there or something.
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Such a bummer, she’s very beautiful though. Sounds like she’s on the cbd side of things. Effective cbn conversation is easy to detect since all trichs goes full amber fast. You also feel the cbn. Would be cool to make a full spectrum test on her.
Pz
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Interesting conversation on oils people. What about coconut?
I’d also so corn syrup correlates to an extreme uptick in obesity. It’s in everything!
Good morning
Sucks you’re not getting anything from the c5/sensi star. Wonder if a cure would help much
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I think you’re onto something with the oils this was one of the most intelligent health-related ideas on OG. In our family we’re big on olive oil and many is straight from the olive and homemade, just passed along like we pass along seeds. I was raised to eat less butter since all my older family in the 80s was dying of diet related stuff mid-sixties, they blamed on butter and creams and cigarettes.
I think butter and lard, has some benefits, since I start eating it again not excessively, I feel stronger and healthier. I think some is good also for metabolism and building muscle maybe. Or maybe in middle age it’s helpful. Not sure, but which oils and fats you eat are definitely important. I started using coconut oil some mostly for edibles and sugar leaves, but it’s good with chicken and fried rice and sometimes fish and veggies.
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Hemp seed oil FTW! 
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Hemp seed oil and corn oil also supposed to be bad and are seed oils. We’re apparently supposed to use straight fats. Agriculturally, the majority of seed oils we consume never existed until the last 100 years or so.
I don’t know about coconut oil but I would think it would also fall under the same? Since it’s just a big seed…
Another interesting and slightly related topic is, cholesterol. For the last 30 or so years, low or no cholesterol food has taken over the grocery store. But myelin, the stuff that sheaths all the neurons in the brain, is made up almost entirely of pure cholesterol. So removing the majority of it from our diet is probably really detrimental.
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Right, I’d definitely be interested in a full test but don’t think that’s gonna happen unless you know somewhere cheap 
I can get a THC test at my local growshop for $25 but that’s about it. Pretty sure I can’t just order chloroform online to do a cannabinoid test myself either 
Honestly, the day 70 or so sample I had was stronger than this day 98 stuff. I don’t really see a cure making much of a difference but will definitely see.
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Well, from what I read it seems canna has primary been domesticated for seed production for food. As said, I’m thinking seed oil is not so detrimental if grown, processed and stored correctly. Not over consumed too. Nowadays we have plants engineered for custom composition of the seeds, grown with chemicals, oil produced in shitty factories from badly harvested seeds, and post-processed the hell out of it before being mixed in great quantities in our “food”. A recipe for disaster 
I never got my head around this cholesterol thing.
Bummer for the C5SS anyway 
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Bummer, man, especially after such a long flower time. Maybe it’s “Delta-9”? 
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You can just order it from alibaba. Search for Trichloromethane 
Pz
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Usually ime sativas take a long cure to bring out their best. Now kushes and newer hybrids i start smoking right after they dry. But it does seem strange there was no effect hardly. Was it a lower fluffy bud? The plant looked so dank, it happens though.
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The problem with seed oils is that they are very high in omega 6 fatty acids, which we all need just not exclusively as they promote inflammation. If you are going to use seed oils look for high oleic acid varieties. These have been selectively bred towards high levels of omega 9’s and 11’s and low 6’s.
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It was actually, a lower fluffy bud. I tend to only take samples from the lowers unless it was a random broken limb or something. You could be onto something though.
I’m definitely going to be waiting until it’s fully dry and then make another assessment from the tops this time before doing anything with the clone. As-is though, not looking too good
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You just answered your own question. “Vegan Beans” is a marketing thing. All beans are vegan, you’d have to be an idiot not to know that. But there are a LOT of idiots out there.
But a high flash point is necessary for certain things you wanna cook. I remember this one restaurant I worked at in Portland that had Cornish hen served on a bed of creamy polenta. It was soooooo fuckiiiiiing gooooood. I asked the chefs how they made it and the one thing they emphasized was using an oil other than olive because they needed to get the pan super-hot in order to get the correct sorta “crispiness” on the skin of the bird.
I dunno. I just use olive oil for everything.
And I never did make that Cornish hen myself… haha!
Yeah, I had this discussion with a friend of mine like ten years ago. She was all about,”Use butter to cook with! Don’t use oils at all!”
What the fuck is a “real world cooking scenario”? Haha.
That sucks. That’s a long time to grow something just to find out it isn’t very good.
But we soldier on… haha.
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You just answered your own question. “Vegan Beans” is a marketing thing. All beans are vegan, you’d have to be an idiot not to know that. But there are a LOT of idiots out there.
I think you’re missing the point. Of course beans are vegan but the reason they write it on the cans of refried beans is to indicate for the vegans that there is no lard in the can of beans as there has often been in the past. Vegan in that instance is for quick visual reference that there is no lard in the ingredients, it’s not to denote beans themselves being vegan.
I asked the chefs how they made it and the one thing they emphasized was using an oil other than olive because they needed to get the pan super-hot in order to get the correct sorta “crispiness” on the skin of the bird.
That’s more of a texture thing than a health thing. Maillard reaction is tasty but is it healthy for us? Fried to perfection as it relates to mouth feel is tasty but does it represent the epitome of health and nutrition? I don’t think so.
What the fuck is a “real world cooking scenario”? Haha.
The studies on smoke point from what I’ve seen don’t study smoke point in real world cooking scenarios. They take the oil by itself and heat it to it’s smoke point. The Australian study I read mentioned that in actual cooking of recipes as is typical in home cooking and such, extra virgin olive oil resisted thermal degradation better than other oils with higher smoke points. It seems that when other ingredients and variables are involved, I think polyphenols and such, they help protect the food from thermal degradation. Cooking on banana leaves do this as well. There is a waxy substance in the undersides of banana leaves that when heated melts and gets incorporated into the food. Polyphenols in action.
@MrHamilton touched on something that’s key, the ratios of omegas. Like everything in life ratios are key. Like the ratios of nutrients in a feed, like the ratio of cannabinoids in a flower, they matter so much, the ratios. To elaborate even more, not all olive oil is the same. Some will boast higher polyphenol counts than others. Pretty much some olive oil can be regs while other olive oil can be cannabis cup winning stuff. It’s all relative. Many blessings and much love
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Who cares? If it tastes awesome, it tastes awesome. If the mouth feel is good, the mouth feel is good haha.
Sometimes I just wanna eat a really delicious, awesome meal and don’t wanna worry about the “consequences.” I don’t care what it was cooked in, how much cholesterol and fat is in it, none of that shit. A ribeye steak tastes goooooood. Fried chicken tastes gooood haha. Biscuits and gravy tastes gooood haha…
Ah, okay, so “real world cooking scenarios” just means how regular people typically cook their food at home? Got it. Seems like a fancy way to say that, though haha…
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Who cares? If it tastes awesome, it tastes awesome. If the mouth feel is good, the mouth feel is good haha.
I greatly enjoy fried foods, bbq with bunches of Maillard reaction bits but that’s not what’s being discussed. The health and nutritional aspects of seed oils and fats are the topic of discussion.
Ah, okay, so “real world cooking scenarios” just means how regular people typically cook their food at home? Got it. Seems like a fancy way to say that, though haha…
What was that about being an idiot before? If the shoe fits. Those scientific type papers usually don’t dumb it down for the sake of others reading comprehension. Also, I took offense to your insinuating I was an idiot before. Many blessings and much love
I didn’t think he was insinuating that you were, I think he was just saying people in general.
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Yeah, that’s what I was saying.