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Hemp Seed Is The MOST Nutritional Seed For Humans




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. 


He explains that he had recently sent a sample of hemp seed oil to a laboratory for EFA analysis; “When the results came back, there was my perfect oil; nature had beaten me to it by thousands of years. Hemp seed oil appears to be one of nature’s most perfectly balanced EFA oils. It contains both EFAs in the right proportions for long-term use, and also contains GLA. It is the only vegetable oil with this combination.” The omega-6 to –3 ratio in the brain is about 1:1. The ratio in our fat tissue is about 5:1. Other tissues are about 4:1. Our enzymes convert omega-6’s only one-fourth as quickly as they convert omega-3’s. To get equal conversion then, the ratio in foods should be 4:1, but because omega-6s mediate degenerative diseases, the ratio should favour omega-3, say 2:1 or 3:1. Such a ratio is found in hemp oil, which contains three omega-6 for each omega-3. It also contains 1.7% GLA, giving w6 conversion a head start in making beneficial PG1 prostaglandins”. Erasmus states that “Hemp seed oil can be used over the long term to maintain a healthy EFA balance without leading to either deficiency or imbalance. EFAs are extremely important for health and vitality.

EFA deficiencies are correlated with degenerative diseases such as cardiovascular disease, cancer, diabetes, multiple sclerosis, skin afflictions, dry skin, pre-menstrual syndrome, behavioural problems, poor wound healing, arthritis, glandular atrophy, weakened immune functions, and sterility.” He also explains another side of the equation; that modern processed and refined foods and oils block the enzyme from converting EFA’s in the body. These include sugar (particularly white), white flour, hydrogenated fats, refined oils, unfermented soya, alcohol, chemicals, drugs and pesticides. An article in the Daily Telegraph on April 21st 2002 ‘Chinese reveal their recipe for long life: wine and cannabis’ states that ‘…another staple of the local diet is houmayou – soup that is made with oils from hemp seeds and is traditionally eaten twice a day.