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cannabis hemp seed oil

The many health benefits of hemp seed oil come from its high content of three polyunsaturated fatty acids: linoleic acid, alpha-linolenic acid, and gamma-linolenic acid. Additionally, its ratio of omega-6 (linoleic acid) to omega-3 (alpha-linolenic acid) fatty acids is 3:1.

Low blood pressure also increases the risk of complications and death during surgery. Your doctor may recommend you stop using hemp seed oil for a period of time before and after surgery.

Health Benefits

If you’re experiencing any of the health conditions listed above, speak to your doctor before using hemp seed oil.

Centers for Disease Control and Prevention: “State Heart Disease and Stroke Prevention Programs Address High Blood Cholesterol.”

Nutrition and Metabolism: “The cardiac and haemostatic effects of dietary hempseed.”

Hemp seed oil is a deep green oil obtained by pressing the seeds from non-drug strains of hemp plants. These strains have naturally low levels of cannabinoids – substances that interact with your own endocannabinoid receptors. The hemp seeds used to make food supplements are raw, the oil is cold-pressed, and certified organic and non-GMO.

Neither hemp seed oil nor cannabidiol oil contain significant levels of the psychoactive substance, THC (tetrahydrocannabinol) which is found in marijuana. Both hemp seed oil and cannabidiol oil are therefore legal to take and are rapidly growing in popularity.

Non-drug varieties of Cannabis sativa plants, known as industrial hemp, have been used as a source of food, fibre and vegetable oil for thousands of years. The two main oil products from industrial hemp, known as hemp seed (or hemp) oil, and cannabidiol (or CBD) oil, are derived from different parts of the plant and used for different purposes.

CBD is not psychoactive and does not produce a ‘high’ but it does have beneficial effects. Cannabidiol oil is increasingly used as a food supplement to promote general feelings of well-being.

Dr Sarah Brewer is Healthspan’s Medical Director and holds degrees in Natural Sciences, Surgery and Medicine from the University of Cambridge. Having worked as a GP and hospital doctor, Dr Sarah now holds an MSc in Nutritional Medicine from the University of Surrey and specialises in nutrition. She is also an award-winning writer and author.

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