http://antoine.frostburg.edu/chem/senes ... mide.shtml (http://antoine.frostburg.edu/chem/senese/101/features/anandamide.shtml)
http://www.nsi.edu/research/e008.html (http://www.nsi.edu/research/e008.html)
http://www.sciencenews.org/pages/sn_arc ... 6/food.htm (http://www.sciencenews.org/pages/sn_arch/10_12_96/food.htm)
http://www.erowid.org/plants/cannabis/c ... ogy2.shtml (http://www.erowid.org/plants/cannabis/cannabis_pharmacology2.shtml)
http://www.druglibrary.org/crl/prolifer ... cadSci.pdf (http://www.druglibrary.org/crl/proliferation/DePetrocellis%20et.al%2098%20Breast%20Cancer%20ProcNat'lAcadSci.pdf)
Apparenty some of these fatty acid amides can be made from common household oils....... like oleamide .......
Theirs a ton of more articles out there on this, so I won't bother to re-invent the wheel.
Anybody care to speculate?
It's interesting but I'm not so sure those things can be easily made from household oils. Come back when you have made a batch. It would be nice to be able to whip up some stuff like that just like moonshine.
Stoney
Lets see here......
Fatty Acid Amides Prep from Common Household Oils by Takashi Seki, Osaka Japan March 22, 1967
Preperation of Oleamide (Cerebrodiene)
Oleic acid 56 grams (0.2 mole) and 36 grams (0.6 moles) urea are mixed and rapidly heated to 230 degrees. The mixture is heated for two hours then extracted with naphtha. The naphtha extract is washed with water. 2 grams of activated carbon are added and then filtered off. More naphtha is added (eg. 75 mL. per 10 grams). The mixture is chilled (0 degrees C.) yields 40-50% oleamide. Pure oleamide can be obtained by repeated crystallizations from ethanol (30-40% yield).
Refference: Roe 1949
Oleic acid occurs in ollive oil , Urea in urine.
Isolation of Oleic Acid from Olive Oil
An acetone solution of saponified olive oil is chilled to -20degrees crystallized saturated acids. At -60degrees oleic acid crystallizes.
Preparation of N-Methyl Linseed Oil Fatty Acid Amide
10 grams of linseed oil and 10 g. of methylamine are stirred in an autoclave at room temp for 240 hours.
After the reaction is over, the reaction mixture is pourd into a mixture of 1 N hydrochloric acid and ice, and subjected to extraction with ethyl ether.
The ether layer is washed successively with 5% hydrochloride acid, 5% sodium carbonate aqueous solution and water, and then dried over sodium sulfate. Upon evaporation of ether, the residue is subjected to fractional distillation in vacuo, thereby to yield 8.9 G. of N-methyl linseed oil fatty acid amide, B.P. 178-190degrees c./0.03 mm. Hg, I.R. 1,650 cm.-1 (I.R. means wave number of the infrared absorption spectrum.)
........ beats me. Weird book I'm reading.
So you piss in some olive oil, boil it and cook it down? OK, maybe I oversimplified the process but what do you do with the end product after you get it? Do you eat it, smoke it or what? Has anyone done this and what were the results? It would be nice to be able to create something that would get the same results as thc but without the plant. However, lots of compounds are said to be similar but don't have anywhere near the same effects of pot. Chocolate is supposed to have similar compounds but no one would confuse the effects of the two.
Stoney
Got me. Just got most of this from a weird book I picked up by Otto Snow called thc & Tropacocaine. (he also wrote and LSD synth book a while back apparenty that has gained some notoriety. As the cheapest copy I could find on the net was like $280). I just mailed this book on to somebody else to take a look at as I couldn't make heads or tails out of most of it as it had alot of wierd chemistry stuff in it..... in between the gems of info. Like a whole new language.
In reguards to chocolate, am addicted to dark chocolate myself. And wouldn't be so suprised if a good amount of some pure concentrate cocoa in some fatty oils wouldn't provide very suprising (and pleasant) results. Some of those links I posted above talked about chocolate and the CB1 cannabinoid receptor I believe.........
Damn, I wish I knew about this stuff.
I don't eat refined sugar but I use to love chocolate and really miss the taste. Just out of the spirit of scientific inquiry, I bought some unsweetened baker's chocolate and just ate 1/2 oz. The taste wasn't that bad after you got over the fact that the smell gave a false promise of what it would be like. It certainly isn't something I'll eat for the flavor. I would say I got a mild but pleasant little buzz off it. Nothing like a few tokes of reefer (not that I'd have any idea what that's like) it was more like a pleasant feeling you get after eating something good. I do feel a caffeine buzz along with it or something similar. It also seems to have quenched my chocolate craving which is good all by itself. I ate it about 1/2 hour ago.
Those chem synth books are almost useless unless you have both a well stocked laboratory and the knowledge to use it. LSD synth for example is a nightmare to do. You not only will have major problems obtaining the precursors and lab reagents you will need, you will also find it expensive to get the equipment. Even with all that at hand, the average person or even above average persoh who knows a little about chemistry and lab techniques is not going to be able to do it. It's just really hard and rigorous. You can lose your product at almost any step of the process. I don't know if this thc substitute is as hard to make but I also don't know if it's any good once you get it. I can get chocolate otc.
Stoney
QuoteI don't eat refined sugar but I use to love chocolate and really miss the taste.
If you like taste of chocolate, you should check out some of the choco-products offered by BPC. I think they only use honey as a sweetener. I'm sure there are also other quality chocolate products sans refined sugar out there from other vendors.
Thanks for the tip but really, any form of sugar makes me hungry for more. I have to be careful eating dates or figs even.
The unsweetened chocolate wasn't bad. I could feel it in my gut as it slowly moved down over 8 hours or so. I only ate 1/2 oz. I should probably have eaten it with food. I'm trying to think what food it would taste good with. Chocolate was first used as a bitter drink. They took it for medicinal effects
Stoney
QuoteThanks for the tip but really, any form of sugar makes me hungry for more.
Actually, I was also thinking specfically about their raw cacao seeds/nibs and their Moctezuma's Secret cacao-based beverage. Neither has any added sweeteners, as far as I can tell. Just pure cacao goodness. (Their cacao bars are the only sweetened item they sell, I think, other than their honeys.)
QuoteChocolate was first used as a bitter drink. They took it for medicinal effects
The Moctezuma's Secret beverage kind of fits that description and is recommened. In fact, I literally just ordered some five minutes ago. :D
X. Torris
p.s. - I'm not afilliated with BPC, but I think they're a great company.
Yeah, I have to stay away from the sugars as well...... diabetes. As for chocolate, I recomend russel stovers sugar free dark chocolate, it's pretty good........ it's actually pretty amazing what candy companies are doing with sugar alchohols now adays.
If your going for the straight cocoa products though, if I recall, it's best if you eat them with fats or fatty oils.
Quote: Chocoholics already know this, however. When people strongly crave chocolate, Drewnowski's data show, inexpensive, low-quality candy won't do. "They want very [[[ high fat ]]], dark chocolate." And this would seem to bridge his findings to Piomelli's, he notes, since the dark chocolate delivers plenty of cannabinoid cousins in a package enriched with natural-opiates-inducing cocoa butter.
(hunch)
As to the mention of Oleamide above, There seem to be a few articles online having mentions of Oleamide being shown to induce sleap in mice, and I believe I read or saw on a commercial site that it has been being used in plastics or as a lubricant, I forget.
Also, I don't imagine any of these substances are illegal at the moment...
so is kinda exciting research.
That anandamide though....... that sounds like the ticket I bet.
I tried the unsweetened again, 1/2 oz, but with some food. It still made a lump in my gut but wasn't bad. Not much effect though. I hear you need 50gm for effects and I'm not willing to consume that much right now. I did notice that I have no chocolate cravings anymore. I can think about it and not even want it.
Hey, Avery, what is that sweetened with? I stay away from aspartame like the plague. It makes me sick. I also avoid the old substitute that tastes bitter, can't think of the name at the moment. It's probably sorbitol, which may be fine for diabetics but which may give sugar cravings. I could always try it and see.
Stoney
Way to give'r the old college try Stoney.
So sugar alcohols........ a blend of sugar substitutes that are slowly metabolized carbs that generally cause only a small rise in blood glucose levels.
Complete ingredients for Russell Stover, Dark Chocolate Candy Miniatures:
Maltitol, Chocolate processed with alkali, cocoa butter, milk fat, soy lecithin/an emulsifier, salt, vanillin and sucralose.
Was just browsing through my copy of pharmakodynamis by Dale Pendall... the Theobromo Cacao chapter....... fascinating. That guy can write. Anywhoo,
Quote:
Chocolate made with water is quite good, especially if you start with whole chocolate that hasn't been defatted instead of cocoa. Boil the water, remove it from the heat, and add an ounce or an ounce and a half of chopped up chocolate per cup, depending on whether the chocolate is swetened. Try using unsweetened, and then adding minimal quantities of sugar to your taste. Try adding some spices. A little cayenne pepper is quite good, as is pasilla chili powder. Stir to dissolve the chocolate. Or use a blender. If you don't have a blender, you can get a head of foam by putting the chocolate in a canning jar and shaking it. The bitterness has a certain poisonous appeal.
I grow chocolate. When I get enuff beans, I dry in the oven, then crush crudely, then brew with water and sweeten to taste, and drink chunks and all. Now that's some chocolate, South Pacific style!!!
Dendro, you're in the perfect climate for it. I'm trying to grow the cocoa plant but it's so sensitive. I have to bring it in if the temps are going to drop below 60f at night. Mine have already dropped a lot of leaves and I think I lost one or two. I'm pretty sure a couple will make it. Do you hand pollenate yours or do you leave it to nature?
I tried that non sugar chocolate and it tastes very good. That's the trouble, it always tastes like more though it doesn't give the sugar buzz. I noticed after eating a bunch that I felt like I had eaten chemicals. You know that feeling you get after eating food with msg or something like that in it? That's kind of the feeling I got.
Stoney, I just lave it to the birds and bees, and the fruits just appear. Actually, I was very surprised by the success and speed of cacao in our climate. I had read that cacao takes many years to establish, and that they had to grow a canopy amongst the small trees before they would bear well. But mine starting fruiting in two years, even when the small trees were separate and the young trunks still in the full sun. Cacao should be a reasonably good container plant, I imagine, as mine don't seem to mind shallow soil, or excess moisture. Don't know how they handle being rootbound tho.