Cannabis May Stop The Spread Of HIV, Study Finds

Cannabis has long been used to effectively treat symptoms associated with HIV, such as chronic pain and weight loss. But a growing body of research suggests the plant may be able to stop the spread of the disease itself.

Adding to these findings is a Louisiana State University study published last week in the journal AIDS Research and Human Retroviruses. For 17 months, scientists administered a daily dose of THC, an active ingredient in cannabis, to monkeys infected with an animal form of the virus. Over the course of that period, scientists found that damage to immune tissue in the primates’ stomachs, one of the most common areas in the body for HIV infection to spread, decreased.

“These findings reveal novel mechanisms that may potentially contribute to cannabinoid-mediated disease modulation,” Dr. Patricia Molina, the study’s lead author, wrote. The report goes on to explain that while HIV spreads by infecting and killing off immune cells, the monkeys that received the daily THC treatments maintained higher levels of healthy cells.

Similar research spearheaded by Molina in 2011 found that infected monkeys treated with THC had a better chance of surviving. And a report published in 2012 pointed to evidence that marijuana-like compounds can fight HIV in late-stage AIDS patients.

Last year, an oncologist from the United Kingdom found that marijuana compounds can kill cancer cells in leukemia patients, and scientists at California Pacific Medical Center in San Francisco have conducted research that suggests those compounds can also effectively combat other forms of aggressive cancer.

Source : Leaf Science

Banana Hemp Crepes


Ingredients :

1 cup plain flour
1.5 cups hemp milk
2 tbsp shelled hemp seeds
1 tbsp hemp oil
1/2 banana (mashed)
1/2 banana (sliced, to garnish)
pure maple syrup (optional)
coconut whipped cream (optional)
Method :

Mix the flour, hemp milk, hemp seeds, hemp oil and mashed banana in a large bowl until the batter is smooth and lump-free.
These crepes are quite delicate so extra care and attention is needed to get them right. Make sure your frying/skillet pan is always lightly oiled to stop the crepes from sticking, or use a non-stick pan if possible. You will also need to keep an eye on the heat and make sure the pan never gets too hot. When this happens, take it off the heat for a couple of minutes between each crepe to cool down slightly. Don’t worry if the first crepe turns out looking like its been run over by a truck and thrown against a concrete wall…this is normal…the first attempt is usually the worst one, and then it gets better!
Ladle some of the batter into the pan, swirling it round to coat the bottom and form a nice round shape (use the back of a spoon to spread it out more thinly, if necessary). Wait a few minutes for the top to start bubbling and until the crepe lifts easily around the edges. Flip it over and cook the other side until lightly browned.
Cook the rest of the crepes in this way until your batter runs out, remembering to keep an eye on the heat.


Recipe Hemp Milk Yogurt

3½-4 cups Fresh hemp milk
2 teaspoons Pectin powder
2 teaspoons Pomona’s calcium water*, prepared according to package directions
1 packet Vegan Yogurt Starter

Method :
Combine pectin powder with 1 cup milk in a blender. Blend until smooth.
Heat remaining 3 cups milk in a saucepan with calcium water to 60ºC.
Add reserved milk and pectin.
Return milk to 60ºC and remove from heat.
When milk cools to 40ºC, sprinkle vegan yogurt starter over the surface.
Stir well to combine.
Pour into a clean, 1-quart glass jar and culture at 40-45ºC for 8-10 hours.
Shake or stir and refrigerate. Yogurt will not thicken until after refrigeration time. Thickening may take up to 24 hours.


Recipe Hemp Tea Latte

Ingredients :

6 grams fresh ground flowers or 12 grams of fresh sugar/fan leaves, finely chopped (decarboxlyated, if desired)
2 cups hemp milk or other full fat milk (choose a milk with at least 8 grams of fat per serving)
1/8 stick of butter, softened, or ¼ cup coconut oil, melted (fat helps to extract THC)
1 tsp vanilla extract
Dry tea leaves + tea infuser (amount will vary)
1 cup water
4 tablespoons honey
Dash of cinnamon or other spice for each serving

Method :

Add the cannabis, hemp milk, fat of choice, and vanilla extract to a blender and mix thoroughly
Once blended, allow the mixture to sit for about 1 hour at room temperature
Add this mixture to a sauce pot, fill your metal tea infuser with your favorite tea leaf blend, add water, and stir
Cover and simmer over med-low heat for 15-20 minutes, reducing heat if the mixture starts to boil
Remove from heat (strain the “pulp,” if desired)
Pour into your favorite mug, add 1 tablespoon of honey, and top with a dash of cinnamon
Your Hemp tea latte is ready to serve!


Chocolate Orange Hemp Cookies

Ingredients :

¾ cup/150 grams Hemp flour
1 cup/150 grams buckwheat flour
¾ cup/130 grams coconut sugar (or other cane sugar)
1 tablespoon cocoa powder
1 teaspoon cardamom, freshly ground
½ teaspoon baking soda
½ teaspoon sea salt
½ cup/100 grams coconut oil
2/3 cup/150 ml plant milk (I used hemp milk)
1 tablespoon orange zest, plus more for garnish
1 teaspoon vanilla
2/3 cup/80 grams pecans, chopped well
¼ cup mini chocolate chips
whole pecans (optional)
turbinado sugar (optional)
flaky sea salt (optional)
cayenne pepper ( optional )

Method :

Preheat oven to 325F.

In a large bowl, combine flours, sugar, cocoa powder, cardamom, baking powder and salt. Add coconut oil to the dry ingredients and mix with your hands until the mixture becomes like sand, about a minute or so. Add milk, orange zest, and vanilla. Mix with your hands forming a large clump of batter. Mix in pecans and chocolate chips.

On a baking sheet lined with parchment paper, drop the batter, spacing the cookies at least 2-inches apart. With the back of a spoon, a spatula, or your hand, flatten the balls to form a flat disk. Place a whole pecan in the center of each cookie and sprinkle with turbinado sugar, flaky sea salt, and orange zest, if you like. For a bit of zing, you can also sprinkle with cayenne pepper, if you like.

Bake in the oven for about 15 minutes. Allow cookies to cool on a wire rack to harden. Serve with tea or coffee.


Plant Milks

There is a wide range of plant based milks available at health food stores and grocery stores including almond, coconut, soy, rice, oat, hemp, flax, and hazelnut milk.

Every milk has a different personality depending on the source of the milk, how it is produced, and the additives and flavourings added. Even within the same source you will find a vast difference in taste, texture and quality. We find that a quick glance at the ingredient list on the packaging speaks volumes about the integrity of the product. As a general rule, always look for products that use organic ingredients and have as few additives, preservatives, stabilizers, thickeners and sweeteners as possible.

We make raw milks wherever possible by blending any nut, seed, or grain with water in blend. They are absolutely delicious, fresh, and free from any additives. We have complete control over the integrity of the milk – the flavour, texture, and sweetness, and I can make them more digestible by neutralizing the enzyme inhibitors and activating the full nutrient potential by soaking the ingredients before we blend them.

For nutrient diversity and culinary pleasure,blend up a different milk every day – almond milk, cashew milk, hemp seed milk, pumpkin seed milk, sunflower seed milk, hazelnut milk, Brazil nut milk, coconut milk, raw macadamia milk, and sacha inchi milk, for use in smoothies and other recipes.

On a daily basis blend raw almond milk with green juice to make alkalizing green milk.

We will use commercial soy, rice, hemp, almond, and coconut milk for baking.
We use different plant based milks in different circumstances depending on my flavour and texture preferences. For use in recipes, it is best to strain milks.

Tips For Making Milks

A high speed blender yields the best results when making plant based milks. They really pulverize the nuts, seeds, and grains.
Macadamias, pecans and cashews yield milks that are incredibly smooth in a high speed blender and do not require straining. In a conventional blender you will need to strain them to achieve a smooth consistency. Brazil Nuts, almonds, and other foods yield milks with some texture. You can drink the milk like this retaining all of the healthy fibre. However, if you want a more commercial-style milk, you will need to strain the blend with a nut milk bag. You can even use a sheer knee high panty hose.
We recommend soaking nuts, seeds, and grains to remove the enzyme inhibitors, activate the full nutrient potential of the food making it more digestible. Soaking also softens the food so that liquefy more easily. Refer to my soaking page for a guide on how long to soak each ingredient.

Note: sometimes you have to run the blender for a while in order to achieve the smoothest results, which warms up your blender, and thus the milk. Don’t be alarmed. The milk will not spoil. Just chill in the fridge, or add some ice-cubes into the blender to cool if you are using the milk straight away.

Home made nut milks will safely keep in a cold fridge in a glass jar or jug for about 2-3 days. The milk might separate a little, and get a bit of a skim on the top. Just give it a stir or a quick pulse in the blender before using and you will be good to go.

Freeze any extra nut milk into ice cube trays and then collect in freezer bags, for quick use later.

Here are the gluten free vegan milks use most often:

Almond  milk

Almond milk has been popular in Europe and the Middle East since the Middle Ages.

Almond milk is a mild, light nutty flavour that makes it ideal for use in sweet desserts and pancake batters. It is favourite milk to make smoothies, as it combines so well with fruit and is not overpowering, lending itself to all kinds of flavours. It is also wonderful on cereals. Tend to choose milks with a higher fat content and creamier consistency like soy and hemp milks in baked goods in order to more closely replicate the quality of cow’s milk and buttermilk. Almond milk can be a little too watery for a lot of recipes. Having said that,we have used almond milk in muffin and bread recipes where only a small amount of milk is required with excellent results.

Commercially produced almond milk is widely available in health food stores now. You can purchase it in plain, unsweetened, chocolate and vanilla flavours. However, all brands contain additives, preservatives and often sweeteners; and are made from either boiled or roasted almonds. Whilst this produces an almond milk with a slightly richer flavour, it is preferable to use raw almonds to capitalize on their rich nutritional profile. Also be wary of any commercial almond milks that use carrageenan as a thickening agent, which has been linked to colon cancer and digestive disorders.
We prefer to make almond milk using raw almonds that have been soaked. That way can remove all of the enzyme inhibitors and be assured of a pure, natural product. Raw almond milk is so easy to make. Just soak raw almonds in filtered water and a pinch of Celtic sea salt and soak the almonds overnight at room temperature. Then rinse thoroughly and puree in a blender with some filtered water with a ratio of 2:1 or 3:1, depending on how rich you want your milk. Most people strain their almond milk with a nut milk bag in order to achieve a smooth milk, but like it rustic and don’t bother straining it unless I am using it in recipes where a grainy texture would not be desirable. You can also use a sheer knee high stocking to strain your almond milk. If you do strain your almond milk, the remaining almond pulp can be used to make raw cookies, sweet pie crusts and power bars; or makes a fantastic stuffing base for roasted tomatoes and peppers. You can also make body scrub.

You can flavour your home made almond milk using some almond essence or vanilla extract; and sweeten it dates, coconut nectar, maple syrupm or stevia. But I don’t think it needs it and always use it plain. But if you are drinking it you might want to jazz it up a bit. Chocolate almond milk is delicious using raw cacao nibs and sweetener. You can also get even more creative with fruit, cinnamon, and ginger.

Home made almond milk will keep in the fridge for a few days. You will just need to stir it before using it as it will separate quite easily. Just stir or blend again.

Homemade almond milk is low in saturated fats and carbohydrates, and is lactose and cholesterol free. It contains all of the nutrients of the whole almond, and is packed with protein and heart-healthy monounsaturated fats and Omega fatty acids, as well as Vitamins B, D and E, magnesium, potassium and copper. Almonds are also one of the only alkaline nuts, and contain over 20 different antioxidant flavanoids that offset free radical damage, making them a perfect breakfast food.

For strict food combiners and those following acid/alkaline principles, raw almond milk is perfect for use in smoothies as a breakfast meal. It is also wonderful for anyone with a dairy, casein or lactose intolerance; or those allergic to soy. Anyone with nut allergies should consult an allergist before consuming raw almond milk.

Brazil nut milk

Brazil nut milk is absolutely delicious, nutritious and makes an unbelievable milk that is phenomenal in smoothies. Once you taste a raw smoothie made with Brazil nut milk, you will never look back. Home made Brazil nut milk is easily made by grinding raw soaked Brazil nuts with some filtered water in your blend.

Brazil nuts are one of the richest sources of selenium (about 2,500 times more than any other nut), making them a fantastic “complete vegetarian protein” with a full amino acid profile. Just two raw Brazil nuts accounts for the daily requirement! Selenium intake has been linked to heart and prostate health, as is known to prevent cancer, combat viruses and boost immunity.
Try to drink a few glasses (one batch) of home made Brazil nut milk a week to get brain food” fix! Or I just slip a few Brazil nuts into my mouth every day. To make Home made Brazil nut milk just soak one cup of raw Brazil nuts for about three hours and blend them in your blend with 3 – 4 cups of filtered water, depending on how rich you want your milk. You can then strain the milk with a nut milk bag. You can then flavour this milk with a teaspoon of vanilla extract, a few pitted dates or maple syrup, and a pinch of Celtic sea salt. If you want a richer, creamier milk you can always add a couple of tablespoons of organic coconut butter and a tablespoon of NON GM soy or sunflower seed lecithin.

Try making chocolate Brazil nut milk by adding raw cacao powder or carob powder. It is scrumptious! Berries, cinnamon, or ginger are also spectacular additions. Commercial Brazil nut milk is not yet available, so you will have to make your own. Give it a go – you will not believe how fantastic it is.

Cashew milk

Cashew milk is rich and creamy and doesn’t need straining if you use a high speed blender. Just throw 1 cup of raw soaked cashews into your blend with 3-4 cups of filtered water (depending on how rich you want the milk) and you will get a smooth creamy milk that doesn’t need anything else. You can flavour it with vanilla extract, a touch of sweetener and a pinch of Celtic sea salt for a wonderful base. You can also get more creative and blend up all kinds of scrumptious flavoured cashew milk using berries, cacao powder, cinnamon, and ginger.

Raw cashew milk is fantastic for use in smoothies for those of you following traditional food combining practices. Unlike a lot of plant based milks such as rice, quinoa and soy, nut milks such as almond, macadamia, Brazil nut and cashew milk combine very well for easy digestibility and assimilation. Cashews replicate the buttery flavor of pastry in smoothies so I use cashews or cashew milk in my pie in a glass smoothie. Cashew milk is not commercially available like some of the other nut milks.

Coconut milk

Coconut milk is rich, creamy and decadent. Fresh coconut milk is widely used as a cooking base in cuisines all over South East Asia, Polynesia, the Carribbean, Hawaii and Brazil with spectacular results ranging from curries and stews to gorgeous fragrant desserts.

Coconut milk is made by squeezing grated coconut milk through cheesecloths. Two grades of fresh coconut milk are available in Asia — thick coconut milk and thin coconut milk. Thick coconut milk is the product of the first press. This press has a thick, paste like consistency closer to coconut cream. This thick milk is traditionally used for desserts, ice creams and sauces. Thin coconut milk is made by soaking the fresh pressed coconut in warm water and squeezing it a second and third time. Thin coconut milk has a much higher water content and is more suitable for use in smoothies, drinks, curries and stews.

In the West, we can purchase concentrated coconut cream and coconut milk in cans. Coconut cream just contains less added water. Typically, the coconut cream and milk we purchase is a combination of thick and thin coconut milk with thickening agents, stabilizers and water added. I like to make my own coconut milk using fresh raw coconut meat and coconut water. When I purchase coconut milk in cans, I always purchase 100% pure coconut cream, which is just fresh coconut kernel extract. Ayam is a wonderful commercial brand that is widely available. I then add in the desired amount of filtered water in order to achieve the desired consistency. Just give the can a good shake before using.

You can also purchase coconut milk in cartons, which is much more watery and resembles the consistency of dairy milk. This coconut milk is great for smoothies, drinks, and some baked goods. However, if I am using commercial coconut milk, I prefer the canned variety for curries, stews, soups, ice creams and desserts.

Try making oatmeal (porridge), rice pudding, or creamy millet or quinoa cereals with coconut milk. It is just sublime. Sprinkle some raw cacao nibs, nuts and maple syrup.

Hemp milk

Hemp milk is a creamy milk made by blending hemp seeds and filtered water. I drink mine unstrained for maximum nutritional benefit. But you strain it for a smoother milk.

Hemp seeds have a rich nutty flavour similar to sunflower seeds. Commercial hemp milk has a similar consistency to soy milk, in fact some brands are thicker and creamier than soy milk.We have had huge success using hemp milk with a straight 1:1 substitution ratio in baked goods, pies, and desserts. It is also absolutely delicious as a base in smoothies, and makes a phenomenal base for ice creams.

Hemp milk is a fantastic alternative to dairy, soy and nut milks for those people suffering from food allergies. Hemp milk is highly nutritious. It is a great source of protein, containing ten essential amino acids, and is a good source of calcium, magnesium, iron, potassium, fibre and B Vitamins; as well as omega 3 and omega 6 fatty acids. Hemp milk has been linked heart and skin health and is known immune booster.
macadamia milk

It is so easy to make raw macadamia milk. Just blend raw macadamis with water in your blend.The great thing about macadamias is that they need very little soaking. They are a short soak nut that only requires 2-4 hours soaking. Any more will compromise their precious oils. Macadamias are so soft, that the milk blends up like a homogenized butter milk in seconds, requiring no straining!

Macadamia milk is not commercially available so you will have to make it yourself. It is just downright scrumptious! Use it in a raw smoothie and you will never look back. Try my chocolate macadamia smoothie. Macadamia milk is so rich and creamy it makes a fantastic base for raw puddings and desserts. I don’t use macadamia milk for baking.

Rice milk

Rice milk is made by grinding boiled brown rice and filtered water. It is a grain milk that can be a lifesaving substitute for those on plant based diets and those allergic to soy, dairy or nuts. It is lactose free and cholesterol free. Rice milk is widely available at supermarkets and health food stores. But they are almost always fortified with calcium and Vitamin D (a red flag for me) and are thickened with carrageenan or other agents. They also contain polyunsaturated vegetable oils and sweeteners such as rice syrup, barley malt or evaporated cane juice. Add that to the already high carbohydrate content and low protein content and you are basically drinking a large glass of sugar juice! lit is wonderful for those people with serious food allergies. It is also inexpensive.
Rice milk is great for use in smoothies and pancake batters; and for topping cereals.Tend to choose plant based milks with a higher fat content and creamier consistency like soy and hemp milks in baked goods, in order to more closely replicate the quality of cow’s milk and buttermilk. Rice milk can be a little too watery for a lot of recipes.
Commercial rice milk is available in chocolate, vanilla and almond varieties.

Soy  milk

Soy milk is the most common substitute for dairy milk in most cafes and restaurants for use in coffee, tea, smoothies and desserts, and I find it one of the easiest ways to replicate the creaminess of dairy milk in recipes with a 1:1 substitution ratio. I use a little bit of soy milk in baked goods. However we find hemp milk even creamier and prefer to use it if a large amount of milk is required in a recipe.

Soy milk is made by soaking soy beans and grinding them with filtered water. Commercial soy milks are widely available and are basically an emulsion of soy, oil, water and sweeteners in differing proportions. Soy milks were definitely not created equal and it is really important to read the labelling. A lot of soy milks are not gluten free. They contain barley malt. The sugar content varies considerably with proprietary blends, ranging from acceptable to downright scary. Many brands of commercial soy milks also contain polyunsaturated oils that I find undesirable.

I don’t consume a lot of soy due to the high levels of soy estrogens and isoflavones can have a negative impact on hormone levels and thyroid function in the body. Soy milk contains a substance that mimics estrogen in the body and has been shown in many studies to increase the risk of breast cancers in men and women, and effect menstrual cycles. I used to cook a lot with soy, but in the last five years I have moved away from it due to this estrogenic affect on the body.

There are also more nutritionally dense plant based milk alternatives. Soy milk does not contain any significant natural calcium, as the kind contained in the soy bean pulp is not able to be absorbed in the body, Furthermore, non fermented soy products such as soy milk and tofu contain enzyme inhibitors and anti nutrients that can wreak havoc in our digestive systems. These little nasties are not destroyed by regular cooking, and soy beans contain higher levels of phytic acid than any other legume, which impairs the absorption of essential nutrients such as calcium, magnesium, iron and zinc.

For this reason, I prefer to consume fermented soy products such as miso, tempeh and natto. The fermentation process increases the bio-availability and digestibility of beneficial soy nutrients and neutralizes the enzyme-inhibitors and anti-nutrients. The other problem with soy is the prolific nature of genetically modified soy beans thanks to beasts like Monsanto. Make sure you are purchasing organic soy milk that does not use genetically modified ingredients and is free of sweeteners, stabilizers and additives.
prefer to use raw almond milk for everyday use. But for those of you with nut allergies try hemp milk if you can tolerate it and you will be amazed.

Source : The Blender Girl

Chocolate Hemp Cake


27g almond butter
70g unflavored hemp protein
32g hulled hemp seeds
1 banana
15g mulberries
170ml coconut milk
15g quinoa flakes
17g coconut flour
15g cocoa
1 apple
26g cacao nibs

Method :

1. Blend all the ingredients but the cocoa, cacao, and apple.

2. When it was mixed, I added 15g of cocoa and 1 grated apple (which I had pressed down so it wouldn’t be overly liquidy).

3. To this I then added 26g of cacao nibs (for the crunch).

4. I pressed it into a baking mould and sprinkled with cocoa + cayenne pepper + cinnamon.


Pumpkin Hemp Bread

Ingredients :
1/2 cup packed brown sugar
1/3 cup cannabis olive oil
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 cup pumpkin puree
3/4 cup wheat flour
2/3 cup all-purpose flour
2 eggs
1/3 cup honey
1/2 tsp. baking powder
1 tsp. baking soda

Method :

Start off by preheating your oven to 350 degrees. Put in a center rack and grab a 9×5 loaf pan. Spray the pan with cooking spray. Now, take a mixing bowl and whisk together the baking soda, cinnamon, both types of flour, baking powder, salt, and nutmeg. Then, in a different bowl, mix together the eggs, cannabis infused olive oil, the pumpkin puree, honey, and the brown sugar. Add the dry ingredients from the first bowl in to the second bowl a little bit at a time, stirring consistently. Take your previously-greased loaf pan and pour everything in. Hit the flat part of the pan on the counter, making sure to eliminate all of the air bubbles. Put the loaf in the oven to bake for around 40 minutes, until the top turns a toasted brown color. Place the oaf out to cool for about 20 minutes and it’s ready to eat!

Cannabis vs Antidepressant

Depression is a silent and severe disease that can change person’s life forever. And as antidepressants today are unreliable means that causes addiction and different side effects that can lead to other illnesses, medical weed is getting more popular in depression treatment.

Medical Weed as Depression Treatment

Every year thousands of Americans are diagnosed with depression, and even more are suffering from this ailment alone refusing to see a doctor and get professional help. Those who decided to fight with their depression are usually prescribed antidepressants that are proven to low down the stress level and increase people’s mood. But recently more and more concerns about danger of this medicament are troubling public mind. Drug therapy here remains the main and the most effective treatment for depression, but its cost often stops patients from choosing this path.

Luckily for everyone who is suffering from this illness medical weed has been proven to improve the mental state of people despite the severeness of depression, and this medication is much more affordable, as well as more natural in comparison with synthetic antidepressants.

What is depression?

Depression can be a really severe illness that starts without being noticed both by the one who is ill and surrounding people. Those who suffer from depression usually feel sadness, apathy and helplessness without any objective reason. It is hard for them to concentrate on work and interact with loved ones. Inanity of everything in the world often ends up with suicidal thoughts.

Women over 30 are twice as ‘lucky’ to suffer from depression as men, yet the signs of the illness are different for them – thus, men usually blame others while women feel own guilt for their state. Men are more often depressed because of failing their mission while women – loosing their sense of life.

Since 1988 cases of depression among those who sought medical advice has increased by more than 300%, but the studies show that antidepressants were prescribed almost to everyone who was diagnosed with severe stages of the illness, as they are almost useless for less serious cases of depression.

Cannabis, Depression and Mental Health

Specialists state that medical cannabis works the same way as many popular antidepressants – it influences the endocannabinoid system which increases neurogenesis. This helps to relieve stress and boost mood while demanding no strict daily regimen to follow. Unlike most drugs prescribed to people, medical weed has less side effects accompanying antidepressant drugs such as anxiety, fatigue, trouble sleeping, sexual dysfunction or physical pain.

The key to proper treatment of stress, depression and anxiety is having the accurate dosage and strain. Taking marijuana one will get either an opportunity to forget about the situation that makes them upset, or a chance to look at it objectively and clearly without obtrusive emotions.

The medical weed can be taken just as regularly as antidepressants – today there is a great number of pharmacies and shops offering patches with THC, edibles and drinks infused with medical marijuana. Extended network and new laws make the task to find weed in your area much easier, and with all the variety of products people can choose the most individually suitable and get their treatment without any problem.

Recent studies also indicate that cannabis can be an effective treatment for people suffering from Post Traumatic Stress Disorder, as it helps get rid of learned fear responses. Yet there are those who still find this way less decent and reliable. And while the disputes around medical weed continue, more and more people today relieve their depressive states with the anxiety, depression

Source : Dropping Keys