Although different symptoms of CO intoxications were seen (ranging from headache and fatigue to nausea and vomiting, confusion, and convulsion and finally death), it took more than 50 years to prove Paracelsus maxim to be true: only the dose makes the poison. Carbon monoxide was recognized and first described in 1925 to be more than just a toxic, odorless and thus very dangerous gaseous molecule [4,5,6,7]
hearty braises, bean soups, roasted potatoes, and roasted radicchio
So I have hit another bump in the road
Coming from wine, this is something I understand and I think as people explore cannabis without the stigma of prohibition, they will begin to seek out terpene-rich strains, just as they now seek out complex wine profiles perhaps unknowingly given how wine is such a normalized product in todays society
Redirecting and regenerating land to produce food instead of tobacco is key to providing sustainable solutions for farmers and the environment in many parts of the developing world, said the WHOs Krech