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When I think about what number of milligrams of cannabis I've consumed on my quest for a good-tasting edible, I think about their little strings of THC DNA orbiting Earth a minimum of two or 3 times, flipping me the finger as they whiz by. I didn't notice this could be such a massive endeavor just a few years in the past when, as a food author focused on craft chocolate, I puzzled if anyone was combining high quality cocoa beans with marijuana. Since then, I've sampled dozens upon dozens of merchandise, each figuratively dashing my taste buds' hopes against a rock -- together with my few remaining brain cells. Because the truth is weed tastes dangerous. My Aunt Vickie enjoys the flavor as a result of it reminds her of the wild '70s. I think of it as a startled skunk who has projected his dank oil through a screen of rotting greenery straight into your mouth. In actual fact, as marijuana has been legalized in nearly a dozen states, a whole business -- projected to be worth $4.1 billion by 2020 -- has popped up round edibles, with ridding them of these pungent seasonings a excessive priority.

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