several threads here on RIU mention it as a emulsifierwhere did you hear about the addition of lecithin?
I believe Lectichin works, seems to make the thc hit you faster. it appears to disperse the cannabioids through the edible more evenly. It has been added to food for a long time. you only need a small amount the stuff it is impossile to get off your hands & has a taste.ya ive heard it being an emusifier... but who thought that would be a good idea? and why?
ive been here for 3 years now, and in almost every edible thread, i have to debunk lecithin..
why would you think an emulsion between a lipophilic compound and a lipid would be necessary in the first place.. that stands out the most, looking deeper why would encapsulating thc be beneficial? it actually lowers bioavailability ..drastically if comparing to an mct like coconut oil.
also adding an emulsifier drags water into the oil if done during the crockpot style tek...without stabilizers it eventually falls out like it did here...or say some salad dressing
i dont understand how after all this time people keep doing it. google needs to fix the search paameters or something. its obviously heavily viewed but that foesnt make it accurate
sirry for the mini rant. im agitated a wee bit this morn