THE SUPERIOR FOOD

Hemp is a very ancient and useful plant which is thought to have originated in Asia, where it’s seed has been used as a nutritious human food source for at least 6 thousands years. Records show that the original Chinese ‘ma-zi-pan’, which means ‘hemp seed ground’; ‘ma’ meaning ‘mother’, ‘great provider’ and ‘cannabis hemp’, was made from hemp seed, almonds and dates; a delicious and highly nutritious staple food. Varieties of Cannabis sativa, of which ‘canna’ means ‘cane-like, ‘bis’ 2-sexed, and ‘sativa’ useful, cultivated crop; hemp strains have been bred for decades to minimise the psychoactive properties to a negligible amount; such that it won’t have any effect when smoked. Female cannabis plants produce an abundance of small brown fruits, botanically classified as a type of nut called an achene or akene. Cannabis seed contains absolutely none of the psychoactive compounds associated with the smoking of the plant, but they do contain a rare and easily digestible source of complete vegetable protein, as well as a tasty green oil which is largely composed of the essential fatty acids known as omega -3, -6 & -9. Hemp seed can be eaten whole and raw, but many people find the hard shells of dietary fibre too hard for their teeth, so prefer to eat de-shelled hemp seed, which is the soft nutty kernel or seed embryo; a delicious and highly versatile food source with great culinary potential. The oil has been analysed to contain both the vital essential fatty acids (EFAs) known as omega-3 and omega-6, or linolenic (LNA) and linoleic (LA) acids, in a very rich and well-balanced ratio. These fats cannot be made by the human body, and so must be found in the diet.Omega-6 is generally available in most nuts and seeds, but omega-3 is much rarer, being found in varying amounts in flax, hemp, pumpkin and walnut food sources, but not in the more commonly used sunflower and olive oils. A World Health Organisation survey found the average European to be getting only half of the necessary intake of omega-3 in the diet, and recommends a 4:1 omega-6 to –3 ratios in the diet. Hemp seed oil exceeds this directive by providing about a 3:1 ratio. Omega-9, or Oleic acid, has not been confirmed as an essential fatty acid, but has been found to have health benefits, and is higher in seed varieties from Asia and Africa. It is commonly available, however, as it is found in hemp, flax, sunflower, rape, almond, coconut, evening primrose, olive and most vegetable oils. In his highly-acclaimed, groundbreaking 1986 book, ‘Fats that Heal; Fats that Kill’, Udo Erasmus raves about hemp seed oil throughout. In a subchapter entitled ‘Hemp: Nature’s Perfectly Balanced Oil?” Erasmus describes how he worked out the complicated equation of the body’s use of EFAs.