How many of us have stringent rules about the foods we will purchase and consume, insisting on pesticide-free apples or hormone-free milk, yet have no qualms about smoking whatever weed our dealer shows up with?
In a recent article for the New Yorker “What Are We Smoking?” Michael Spector discusses how little is still known about the effects of pot on those who partake. He raises several important points: for one thing, the U.S. government does not provide funding for research on the measurable effects of marijuana, so our knowledge of how much is too much or what levels should disqualify someone from driving is grossly insufficient.
Furthermore, as the potency (i.e. THC levels) of cannabis has increased tremendously over the last few decades, so too has the risk of adverse reactions like psychosis. Finally, he implies that there is a lack of curiosity among marijuana users about “how high [we] are getting and what it is [we] are smoking.”
Organic apples are all well and good, but it might to time to call for more hard science on the pot that ends up in our brownies and pipes.