THC may have many uses, but ending the suffering of lobsters being boiled alive appears not to be one of them.

A team of US biologists decided to test the theory of Maine restaurant owner Charlotte Gill, who suggested giving the lobsters THC would reduce their anxiety and pain during the cooking process.

The researchers immersed lobsters in a sealed chamber filled with THC vapour via an e-cigarette device. While their bodies absorbed the THC, it only slowed down their movements in the boiling water, it did not shield them from pain.

Gill’s plan to expose lobsters to cannabis smoke prior to cooking created a minor media storm in the US in 2018. Read more.

Prior to launching Cannabiz, Martin was co-founder and CEO of Asia-Pac’s leading B2B media and marketing information brand Mumbrella, overseeing its sale to Diversified Communications in 2017. A journalist...

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