We got the inside scoop on the booming edible market in this interview…
Edible sales are expected to skyrocket in North America from $1 billion in 2017 to $4.1 billion by 2022, and that’s just the beginning.
For those who have avoided cannabis because they don’t like to smoke, THC-infused products are attracting a whole new audience.
On top of that, edibles offer everyone from athletes to medical patients an easier and more discrete way to use cannabis-based medicine. Remember, we’ve said before that cannabis is being used for “health spans,” which is the idea of staying as healthy as possible during the time we are given on Earth.
CBD alone has shown signs of reducing inflammation, promoting sounder sleep, helping to fight stress and anxiety, and alleviating cancer-related symptoms.
To get an inside scoop on the booming edible market, we had the pleasure of talking to author, holistic healer, advocate, and edible maker, Chef Dee.
She’s been featured on the Netflix original series “Cooking on High,” and Chef Dee is the Head of Production at a vertically-integrated medical facility in Las Vegas.
Our Interview with Cannabis Expert Chef Dee
With so many new products flooding the cannabis market, we asked Dee about which ones she thinks people will be more inclined to buy.
NICI Staff: Once fully legal, do you think people will gravitate more towards cannabis-infused food or cannabis-infused beverages? Or overall, are we just going to see more people buying cannabis-infused products for the health benefits?
Chef Dee: My beliefs and practice matches that of the quote attributed to Hippocrates, “Let food be thy medicine, and let medicine be thy food.” In my profession and research, it has been made my mindset that what I see as the cause of so many illness or ailments is from what has happened over time to our food and our medicine.
I believe it to be “chemical warfare” to our bodies that creates toxicities that we cannot process correctly.
I grew up “farm-to-table” in the country, and one of my early memories is going into a grocery store and seeing chicken breasts. I proceeded to call my mother over in the store and said, “Mom, there are mutant chickens!”
I had seen many chickens on the farms, but never a chicken to match a breast that size. My thoughts on the chicken would later have me reading ingredient lists to say, “If it was in a box, it kicked rocks.”
Sadly, the public is consuming so many synthesized ingredients that they can’t pronounce the name of has become the norm.
That’s why I feel more people are having a harder time processing these “foods” and their “ingredients.” They are harder to process, leading to weight issues and overall health issues.
Cannabis is still being researched, and there have been many case studies showing its medicinal benefits. The compounds occurring naturally in the plant are also shared wildly with other known plants and/or foods.
The compound linalool, for example, is a terpenoid found in cannabis that can also be found in mints, rosemary, basil, and in high amounts in lavender.
If you consume (let’s say smoke) a strain of cannabis that has linalool as well as partake in a delicious caprese salad, the basil can/may amplify those effects as you are consuming higher levels of that compound.
The same thing happens with mangoes.
Mangoes are high in myrcene, another terpenoid also found in cannabis. Consuming mangos along with a strain containing myrcene can once again amplify the medicinal effects.
In knowing that, I see the truth in Hippocrates’ statement. I also believe that we will overall be healthier if we consume natural products.
To answer your question, YES, I absolutely believe that cannabis-infused foods and beverages will be the way of a future.
To me, it is no different than brewing some tea with cat’s claw and valerian root.
All are herbs.
All are food.
All are medicine.
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Cannabis Strains in Food
NICI Staff: Do you prefer using a particular brand or strain of cannabis in your food?
Chef Dee: I am a formulator and design different consumable and edible products for personalized medicine for my career in the cannabis industry – so in my work, I love them all.
All strains carry different levels that I need and all are needed by the masses per different existing conditions and ailments.
And the adult use consumers are getting the benefits whether they like it or not!
For my personal preference, I gravitate to the OG strains.
Insane OG is a classic favorite of mine.
Interactions in the Industry
NICI Staff: Being a pioneer in distributing the first legal edibles in Las Vegas, have you been approached to work for any large operators or publicly-traded companies?
Chef Dee: I have been approached by large operators and publicly traded companies, and I have consulted for some of them as well.
I was honored to have been called to even consult in Costa Rica, Puerto Rico, and Colombia, just to name a few places.
It has been beautiful for me to see the changes in our world and how green it is becoming.
We would like to thank Chef Dee for sharing her expert insight with us!
If you would like to learn more about Chef Dee and her great work in the industry, you can check out her book on Amazon.
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6 responses to “Our Exclusive Interview with Chef Dee”
September 19 2019