Frankster
Never trust a doctor who's plants have died.
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I like this maybe make a step by step
Hell yeah salves are awesome made some outta the last run will definitely be making more. Just started exploring the power of other options beyond smoking have made so many brownies, cookies, salves,tinctures, only thing missing the last run was my own wax or shatter gonna try and get a little into that after this ones done.
It has been a god send definitely the best working thing I've found for my neuropathy. Wish I had known about it sooner but glad I learned either way lolBingo, nothing could be better than ingesting it, besides freaking rubbing it on your skin and body's tissues, allowing it to absorb locally. Holy shit.
Making your body into one huge psychedelic transdermal patch.
That simple, will give it a try1) grind, pulverize to rolling consistency, then spread in pan. heat@220f for 45 min. to ensure decarboxylation. Add in appox 1 cup coconut oil for each ounce, mixing occasionally and stirring mechanically for an additional 1 1/2- 2 hours. Pour oil though coffee filters. enjoy! It's that simple.
Just use the extract in your next cookie or brownie mix, I personally use Ghirardelli double chocolate, or fudge, but that's just my choice, usually put in walnuts also.
I've got enough for 10 sheets of cookies/brownies.
Classic Chocolate Brownies
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Bingo, nothing could be better than ingesting it, besides freaking rubbing it on your skin and body's tissues, allowing it to absorb locally. Holy shit.
Making your body into one huge psychedelic transdermal patch.
Problem: highly concentrated coconut infusion oils making edibles too strong... almost toxic.☠
Solution: Adding plenty of marshmello and walnuts.
careful the oil in those walnuts attracts even more cannabinoids to be digested quickly. We add nuts for effect.
Guessing they have an emulsifier type property or just the type of fat? Or both? Peaking my curiosity even though I'm allergic to walnutscareful the oil in those walnuts attracts even more cannabinoids to be digested quickly. We add nuts for effect.
So the nuts have a surfactant quality about them? Do you understand the mechanism behind it's potentiation?
Guessing they have an emulsifier type property or just the type of fat? Or both? Peaking my curiosity even though I'm allergic to walnuts
Gotcha thank for the info. I always thought coconut was one of the best but may look into others like peanut oil etc.As i understand this it is as simple as the cannabinoids attracting to the nut oil just like during extraction with coconut oil or whatever and nut oil is easily digested.
in other words the thc piggybacks on the nut oil.
Gotcha thank for the info. I always thought coconut was one of the best but may look into others like peanut oil etc.
Oh now I got it... thats great info... my brother I law is like thatno. I was saying that adding nuts to the edibles can make them affect us faster and stronger. Some peoples metabolism cooks the cannabinioids so fast they dont get high off edibles. This can help with that.
pecans and walnuts are suggested for this.
I'm thinking high amount of hydrogenation is key here. The medium length chains of the coconut oil absorbs much quicker into the bloodstream. That's why I"m also trying lecithin crystals also, and it's hygroscopic lipophilic properties.Gotcha thank for the info. I always thought coconut was one of the best but may look into others like peanut oil etc.
Fatty acid content of coconut oil | ||
---|---|---|
Type of fatty acid | pct | |
Caprylic saturated C8 | 7% | |
Decanoic saturated C10 | 8% | |
Lauric saturated C12 | 48% | |
Myristic saturated C14 | 16% | |
Palmitic saturated C16 | 9.5% | |
Oleic monounsaturated C18:1 | 6.5% |
6 °C (421 °F)[20] | |||||||||
11.6 | 70.6 | 52-66[22] | 13.5 | 1 | 12.5 | 12.5:1 | 250 °C (482 °F)[23] | ||
24.8 | 32.7 | 31.3 | 42.0 | 0.1 | 41.9 | 419:1 | 208 °C (406 °F)[25] | ||
7.4 | 63.3 | 61.8 | 28.1 | 9.1 | 18.6 | 2:1 | 238 °C (460 °F)[25] | ||
Cocoa butter oil | |||||||||
Coconut[27] | 82.5 | 6.3 | 6 | 1.7 | 175 °C (347 °F)[25] | ||||
12.9 | 27.6 | 27.3 | 54.7 | 1 | 58 | 58:1 | 232 °C (450 °F)[29] | ||
25.9 | 17.8 | 19 | 51.9 | 1 | 54 | 54:1 | 216 °C (420 °F)[29] | ||
Hydrogenated | 93.6 | 1.5 | 0.6 | 0.2 | 0.3 | 1.5:1 | |||
9.0 | 18.4 | 18 | 67.8 | 53 | 13 | 0.2:1 | 107 °C (225 °F) | ||
10.5 | 14.3 | 14.3 | 74.7 | - | 74.7 | very high | 216 °C (421 °F)[32] | ||
7.0 | 9.0 | 9.0 | 82.0 | 22.0 | 54.0 | 2.5:1 | 166 °C (330 °F)[34] | ||
13.8 | 73.0 | 71.3 | 10.5 | 0.7 | 9.8 | 14:1 | 193 °C (380 °F)[25] | ||
49.3 | 37.0 | 40 | 9.3 | 0.2 | 9.1 | 45.5:1 | 235 °C (455 °F) | ||
Hydrogenated | 88.2 | 5.7 | 0 | ||||||
20.3 | 48.1 | 46.5 | 31.5 | 0 | 31.4 | very high | 232 °C (450 °F)[29] | ||
232 °C (450 °F)[38] | |||||||||
7.5 | 75.2 | 75.2 | 12.8 | 0 | 12.8 | very high | 212 °C (414 °F)[25] | ||
? | 14.2 | 39.7 | 39.3 | 41.7 | 0.3 | 41.3 | 138:1 | ||
Partially hydrogenated | 14.9 | 43.0 | 42.5 | 37.6 | 2.6 | 34.9 | 13.4:1 | ||
15.6 | 22.8 | 22.6 | 57.7 | 7 | 51 | 7.3:1 | 238 °C (460 °F)[29] | ||
10.1 | 45.4 | 45.3 | 40.1 | 0.2 | 39.8 | 199:1 | |||
9.9 | 83.7 | 82.6 | 3.8 | 0.2 | 3.6 | 18:1 | 232 °C (450 °F)[47] | ||
10.3 | 19.5 | 19.5 | 65.7 | 0 | 65.7 | very high | 227 °C (440 °F)[29] | ||
unrefined | 9.1 | 22.8 | 22.2 | 63.3 | 10.4 | 52.9 | 5:1 | 160 °C (320 °F)[20] |
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