In a world that has started to recognize the potential of marijuana and consider its positive effects, people are eager to uncover all the possibilities that this ancestral plant has to offer. Among these curious minds, scientists are leading the charge with one study after another, delving deeper into every single aspect of cannabis. While most researchers focus on the psychoactive properties of the plant, there is a side that is often overlooked: the nutritional value of marijuana, which is far from insignificant.
This extraordinary plant boasts the properties of a superfood, containing over four hundred unique chemical compounds and an abundance of essential oils, vitamins, and acids. These acids are primarily cannabinoid acids, which are essential for the basic functioning of our cells. The concentration of these vital elements has led some experts to label marijuana a dietary essential, or in other words, an extremely nutritious herb.
The two most potent cannabinoid acids in marijuana, THC and CBD, undergo a transformation when heated through smoking or cooking. While the body can only handle small portions of these compounds in their heated state, when ingested raw, our metabolism can convert them into valuable nutrients. Aside from their nutritional advantages, these acids have also been reported to provide protection from several chronic diseases, such as migraines, irritable bowel syndrome, glaucoma, and fibromyalgia.
Marijuana also contains noteworthy proteins, such as terpenes. This essential oil serves as a solid anti-inflammatory and can enhance the functioning of the nervous system. Among the other proteins present in the plant are omega-3 (found in eggs) and omega-6, both of which are crucial for a healthy brain.
Research into the nutritional aspect of marijuana is still ongoing, but with each new discovery, we find more reasons to investigate further. These findings could eventually help dispel the false myths surrounding the plant and pave the way for its general consumption.
