Little more than two years ago, it was easy to be blissfully unaware of CBD. But not anymore. Cannabidiol (CBD)-based products have seen exponential growth in the U.S. as consumers grow more and more interested in its potential to alleviate any number of ailments from inflammation and pain to acne, anxiety, insomnia, depression, post-traumatic stress and even cancer. And the food and beverage industry has taken note. Restaurants, grocers and small food manufacturers have begun adding CBD oil to everything from lattes to ice cream.
In this week’s podcast, we talk with Colin Plant, owner of Canni Hemp Co., a boutique retail shop in Walker’s Point and Chef Mitch Ciohon of Snack Boys, Taco Moto and Burger Moto about the CBD phenomenon. We discuss the science behind cannabidiol products, its potential benefits and the myths surrounding it. We also discuss the varying quality of products on the market, potential drug interactions and tips for smart consumers. We also discuss the way cannabidiol products are being used in restaurants… and why.
If you’re curious about CBD or wondering if it’s good, bad or otherwise, Ciohon and Plant provide plenty of food for thought.