The world has discovered the health benefits of juicing in recent years, and Sespe Creek Collective hopes to start regularly bringing those benefits to our patients.
Juicing helps pull the essential oils, minerals and vitamins out of plants into an easy to consume, nutrient-dense form. This holds true for the cannabis plant as well. Prior to drying or heating (from baking, vaporizing or smoking) the plant has little to no THC/CBD because the plant itself creates THCA/CBDA, or THC/CBD acids. THCA/CBDA becomes THC/CBD through a process called decarboxylation which occurs through heat. While still in its acidic form the THCA does not have psychoactive effects. It instead works on the endocannabinoid system to create neuroprotective and anti-inflammatory effects. It has been used in the treatment of epilepsy, cancer, autoimmune and GI disorders.
Kristen Peskuski is a researcher and patient who put her systemic lupus, rheumatoid arthritis, interstitial cystitis, and numerous other conditions into remission by juicing fresh cannabis. Patients have reported success with osteo- and rheumatoid arthritis, autoimmune disorders, cancer and many other conditions using this unique therapy. This 15-minute video is worth watching:
Medical cannabis expert Dr. David Bearman recommends regularly consuming the juice from 20 cannabis leaves. In the spirit of Dr. Bearman’s advice we are now offering packets of 20 leaves and assorted popcorn flowers fresh from a healthy, mature plant for $25. Fresh cannabis leaves are perishable like any other flowering plant, but they will keep in your refrigerator for a few days with no problem.
How to Juice
For the best results, use a juicer designed for leafy greens. These range from expensive and complicated to small and cheap; what you’re looking for is a “masticating” juicer, the kind you would use to juice wheat grass. The leaves will produce a small, not very palatable amount of juice, so you’ll probably want to mix it with other juices. If you don’t have a juicer, any blender will do, as demonstrated by Chef B, here: