Coconut oil infused with cannabis is now gaining so much attention. How is coconut oil the best carrier fat to use with cannabis? Why is it necessary to use oil?
Well, here is exactly why cannabis-infused coconut oil is one heck of a powerful medicine.
Cannabis compounds work to dissolve fat. So, what does this mean? They break down into fat than water. It means that you have to consume a little fat in order to receive the benefits of dietary cannabinoids.
Coconut oil is greater than most oils for proper absorption of nutrients. This also is the case with cannabis and fat-soluble nutrients such as beta-carotene and vitamin E.
When you go to buy any nutritional supplements, going for liposomal (fat-based) delivery systems can increase the amount of nutrients to take in. When cannabinoids are mixed with fat, the fat works to help cannabinoids travel into the digestive tract to be broken down and used by the body.
Coconut oil’s high saturated fat content provides sufficient opportunities for cannabinoids. It has about 90% saturated fat, which is much better than olive oil (15%). Do not worry, this fat isn’t artery-clogging and will not make you gain weight. Below we will discuss this in detail to prove its benefits.
Different types of fat
3 Benefits of coconut oil
Cannabis-Infused coconut oil recipe
- 1 cup of ground cannabis flower (or less for milder potency)
- 1 cup of organic coconut oil
- Strainer or cheesecloth
- Grinder (a simple hand grinder works best; appliances like blenders and coffee grinder pulverize the cannabis, resulting in edibles with bad tasting plant material)
- Double-boiler, slow cooker, saucepan, etc.
Grind the cannabis. You can include the entire plant, just the flower, a little bit of both — this is all a matter of preference. Just keep in mind that anything small enough to fit through the strainer will end up in your finished product, so again, do not grind your cannabis to a fine powder.
Combine oil and cannabis in your double-boiler or slow cooker, and heat the two together on low or warm for a few 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 4-6 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.
Note: whatever method you choose, temperature of the oil should not exceed 245°F.
Strain and store the oil. Do not squeeze the cheesecloth; this will simply add more chlorophyll to your 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.