This Week In Weed – 7 August 2018


The Guardian reports that the pet market for CBD doubled between 2008 and 2014, with further projections of 3-5% annual growth in the market. CBD treats that pet owners feed their dogs are said to help with a range of things “from allergies to anxiety”, and come particularly in handy in this hot weather and calming dogs down when they get too excitable.

Guardian writer Jason Wilson went to Portland to visit an English bulldog named Max Daddy, the face of a newly launched range of CBD remedies and who suffers with severe joint pain. Owner Carol Gardner had used more general pain killers but they didn’t work, so she turned to CBD. “It was natural, it didn’t have the side effects of drugs… We have been amazed by the results.”

Scientists say cannabidiol (CBD) found in cannabis may boost treatments for patients with pancreatic cancer, based on research in mice.

Only about 5% of those with the condition survive for five years, and around 80% die within a year of diagnosis. But the team behind the research say that if the results are replicated in humans, the treatment could result in many patients having their lives extended by a matter of years. The results were best when it was combined a chemotherapy drug.

A 47-year-old man who grew cannabis to ease the pain from fibromyalgia – a long-term condition that causes muscle pain, headaches, and fatigue – has been given a criminal record and ordered to do 100 hours community work. The disgraceful verdict was handed down by District Judge Leo Pyle in Bedford Court, Stapleford.

Scientists in Ontario, Canada are making the world’s first beer brewed from cannabis.

Most cannabis beers on the market are brewed from barley and infused with marijuana oil, according to Dooma Wendschuh of Province Brands, the Toronto startup behind the product. “That’s not what we do. Our beer is brewed from the stalks, stem and roots of the cannabis plant.”

There were initial doubts that cannabis could be brewed into beer. “The things that we would come up with just tasted horrible,” Wendschuh said. “They tasted like rotten broccoli.”

With the help of a chemist, he eventually hit on the right combination of hops, water, yeast – and cannabis. Any alcohol produced during the processing is removed, resulting in a non-alcoholic, gluten-free beer that offers a high.

“The flavour is dry, savoury, less sweet than a typical beer flavour,” he said. “The beer hits you very quickly, which is not common for a marijuana edible.”

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