Which Fat Absorbs THC Best?
- Thread starter momofthegoons
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Vapor_Eyes
taste buds
Actually, butter is very healthy, especially if it's from grassfed/pastured cows. I use Kerrygold brand myself.
https://authoritynutrition.com/grass-fed-butter-superfood-for-the-heart/
Maitri
Deadhead, Low-Temp Dabber, Mahayana Buddhist
Kerrygold is a wonderfully healthy way to go for those of us who are not fortunate enough to get it directly from an organic farm. And yeah, butter is super healthy - when present in low carb diets. I live a pretty ketogenic lifestyle, so the incredibly harmful carbs are not an issue for me...
Superb source to quote! I know of no one who consistently AND accurately transforms complicated nutrition into reasonably easy to understand nuggets.
kellya86
Herb gardener...
Thanks for the info, I've just realised this in the past few days, why do we eat margarine when butter is healthier...
Vapor_Eyes
taste buds
Margarine is one of the worst fats you can eat. I like butter, coconut and olive oil, and I do use grapeseed as well because it has a neutral flavor and is stable at high temps.
I wonder how grapeseed oil would work with cannabis? I rarely use edibles and I have no experience making them.
I do microdose with plain ABV to help with anxiety.
Maitri
Deadhead, Low-Temp Dabber, Mahayana Buddhist
Great choices - 'n you might want to consider adding avocado oil to your rotation as well. It is incredibly healthy 'n delicious - and Costco often has it at a pretty reasonable price.
C No Ego
Well-Known Member
would add here.. hemp seed oil is a good oil too. I've been using it twice a day for a while and it leaves a satisfying sustained feeling upon digestion. it needs to be kept cold in the fridge to last...
iamness
Well-Known Member
Hi all. New forum user here. Great thread--was excited to see it.
I've been searching for a while and have been unable to find info regarding the ideal Temperature for infusing decarbed cannabis in (e.g.) coconut oil. The chart at the top of the thread simply says "simmer." I've heard 160-180 degrees Farenheit. Any clues, otherwise? Thanks!
I've been searching for a while and have been unable to find info regarding the ideal Temperature for infusing decarbed cannabis in (e.g.) coconut oil. The chart at the top of the thread simply says "simmer." I've heard 160-180 degrees Farenheit. Any clues, otherwise? Thanks!
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160 should be fine, but I dont know if that high is necessary. I put my coconut oil on the burner and set it to low, then put in the decarbed oil and stir with a wire wisk until it's fully dissolved.
sickmanfraud
Well-Known Member
Palm oil. Very similar profile and very little to no taste. If I don't want coconut taking over the taste of something I bake I cut the coconut oil with palm oil.
Concupiscient
Well-Known Member
Can anyone help me out with a couple questions about the amount of fat used and how that plays into THC absorption?
My assumptions are that infusing the THC with fat generally provides better effects and that maybe equal parts fat and pure oil form THC would allow full absorption with the minimum amount of dilution?
- How much fat is necessary to absorb the most THC, and at what point does adding more fat start to dilute the strength of the THC infused fat.
- How does the fat absorbtion affect the medicinal effects of the THC being ingested when compared to ingesting decarboxylated THC without infusing it in any fats?
My assumptions are that infusing the THC with fat generally provides better effects and that maybe equal parts fat and pure oil form THC would allow full absorption with the minimum amount of dilution?
C No Ego
Well-Known Member
Can anyone help me out with a couple questions about the amount of fat used and how that plays into THC absorption?
- How much fat is necessary to absorb the most THC, and at what point does adding more fat start to dilute the strength of the THC infused fat.
- How does the fat absorbtion affect the medicinal effects of the THC being ingested when compared to ingesting decarboxylated THC without infusing it in any fats?
My assumptions are that infusing the THC with fat generally provides better effects and that maybe equal parts fat and pure oil form THC would allow full absorption with the minimum amount of dilution?
I'm not sure of the exact amounts but fat is very important for conversion of the compounds. I've sen reports where someone had an edible with no fat and later ate a fatty meal and the effects kicked in after the meal. THC as just the compound alone needs fat ( lipids) to burn in our system. usually with vaped herb the thc has some of the lipids in the plant as a carrier of the compounds. if examining the cell walls we find the phospholipid bilayer that is the fat coating of the cell and the thc compounds act upon that layer to go in and out of the cellular membrane... it's a protein conversion also...
HellsWindStaff
Dharma Initiate
Good idea, I always tend to use Unrefined Coconut Oil as I heard it was great for cannabinoids. But it does impart a bit of a coconut taste. I remedied by using refined coconut oil, it doesn't have that taste really. But I think less fat then the unrefined.
AVENTUS
Well-Known Member
Very useful reference my friend ! Will now try Ghee for savory desi dishes !When cooking with cannabis, I've noticed I get different results 'every' time I try to infuse it into a fat. I always thought this was due to the strain of herb used or mistakes during decarb. But an article I read this morning showed me it could be the fats used. I always thought coconut oil was the best carrier, but according to these test results, olive oil is.
But still use coconut oil for desserts and thai soups. And olive oil for italian.
MinnBobber
Well-Known Member
RE the chart:
anyone know how Batch A is "cooked"?
Batch B and C list that they simmered for 4 and 8 hours respectively.
In Batch A, olive oil is best but for Batch B and C, olive oil moves to last place.
anyone know how Batch A is "cooked"?
Batch B and C list that they simmered for 4 and 8 hours respectively.
In Batch A, olive oil is best but for Batch B and C, olive oil moves to last place.
C No Ego
Well-Known Member
my abv edibles and ground herb consist of different fats including natural peanut butter with its fat content, a little olive oil to soak the abv or ground herb in, sunflower lecithin to add lipids and a dash of raw honey. heat it all slightly and mix it and eat. always works at maximum effect
fft
Well-Known Member
Missed this thread the first time... very interesting data.
I'll just add that I used to use coconut oil and butter like most everyone else, but recently have switched to cocoa butter. Not because of THC absorption or bio-availability (another touted advantage of coconut oil), but simply because its solid at room temperature and is one of the most shelf stable oils/fats (i.e. - takes years to go rancid at room temp where olive oil goes bad in a few months). I prefer to make capsules and occasionally chocolates, and I don't want my edibles melting when on the road. Keeping edibles in the freezer helps, but isn't always possible.
I'll just add that I used to use coconut oil and butter like most everyone else, but recently have switched to cocoa butter. Not because of THC absorption or bio-availability (another touted advantage of coconut oil), but simply because its solid at room temperature and is one of the most shelf stable oils/fats (i.e. - takes years to go rancid at room temp where olive oil goes bad in a few months). I prefer to make capsules and occasionally chocolates, and I don't want my edibles melting when on the road. Keeping edibles in the freezer helps, but isn't always possible.
OldOyler
Fire it again. I can still find the ground.
Peace all!
Me too, and absolutely not to knock infusing various butters and fats, but if the desire is truly to get the effects of the goodies (let's say, someone who is trying to avoid the calories, like my mildly fat behind) all fats have a limit. The chart shows that clearly.
But what size capsule I choose to fill with what amount of decarbed cannabis oil isn't, so I also suggest at least making simple RSO (Rick Simpson Oil) instead (not trying to be an arse, this is all just imo). This is especially simple if using ABV v flowers, since it is already decarbed and just needs to be "carried" over in alcohol, then the alcohol purged.
This of course won't work for anyone with dietary or other restrictions on alcohol, even though the purge is completely accomplished during decarb (if done correctly of course).
Didn't mean to derail anything here, I went through a frustratingly long time trying to get dosing right through infused fats for ingestion. I eventually felt that the limit of saturation has so little wiggle room of improvement, and so eventually I just started cooklng qwet concentrates and putting in either capsules (like RSO) or right into a recipe. When melted and decarbed, shatter for instance can simply be "mixed" with the butter (rather than trying to infuse the butter) for a cookie/brownie/etc recipe, just making sure to mix that well and evenly.
For instance, I made a guy some cookies since he said ten lollipops barely fazed him. I decarbed 1.8g of shatter in a ss dish at 250F and then stirred in the half stick of butter the recipe called for right at the end while the ss was still hot. Poured that right into waiting dry cookie mix in the mixing bowl. Made that into 12 cookies.
Which blew his freaking mind...
What I am getting at, is that way (choosing xx g/mg of a concentrate ahead of time to decarb and add to a recipe), you can infuse your recipe with whatever strength you'd like, instead of your recipe's strength being bound by the saturation point of your carrier fat.
Peace all, great thread!
Enchantre
Oil Painter
I'd like to clarify (tee hee), sorry if I missed it, but the Butter used is Clarified butter, or Ghee, as it's also known.
Ghee, from grass-fed cows, cultured milk, has amazing keeping abilities, is considered the purest food imaginable amongst Hindus, and is often tolerable for those with dairy allergies.
I've been using a lot of (home made) Ghee in the past year, and it seems more nourishing... and I'm now starting to cook my homegrown into my own ghee...
Ghee, from grass-fed cows, cultured milk, has amazing keeping abilities, is considered the purest food imaginable amongst Hindus, and is often tolerable for those with dairy allergies.
I've been using a lot of (home made) Ghee in the past year, and it seems more nourishing... and I'm now starting to cook my homegrown into my own ghee...