Yeast: The Future Of Cannabinoid Cultivation?
The news comes from scientists out of Germany, who have successfully genetically engineered a strain of yeast that produces THC as a by-product. Yeast is a type of bacteria that is often used in baking and alcohol production. However, in recent years, all kinds of new and interesting applications have been found, including using yeast to produce cleaner opiates.
So far, getting the yeast to produce THC is pretty hard, as it must be in very precise condition. Even then, the amount of THC produced is very small. Despite this, it is still a breakthrough, and it is hoped that this new strain of yeast will be instrumental in future efforts to produce THC for both research and medicine.
Although obviously, cannabis is the best and most abundant source of THC, prescription based medicines tend to focus on isolated compounds, instead of a mix, like found in cannabis. Lab produced THC is already a reality, but this new method could improve the efficiency of its creation tenfold – making cannabis-based medicines more likely. The scientists behind this now hope to perfect the method so that it outshines even cannabis plants themselves.
PHARMACEUTICAL OR BUST
It is a sad truth of our current society. Despite cannabis being cheap to grow, readily available, and highly beneficial, governments would rather go through pharmaceuticals. In a way, you could view this news about yeast as bad, as it increases the hold pharmaceuticals have over the legalisation debate.
However, this more accepted form of THC production will make it much more accessible to those who want to research it, developing our understanding of the cannabinoid, and what it does and does not do – which in turn could be a bonus for the legalisation movement.
Either way, one thing is for sure, cannabinoids have a future within modern medicine. Hopefully, the wave of legalisation will continue to spread throughout the world, but even if prohibitionists manage to hold it back in some places, cannabis-based medicines are here to stay – especially now that they are becoming easier to produce.