What We Don’t Know About CBD—and Why

It’s happy hour at the MeloMelo kava bar in downtown Santa Cruz. The afternoon weather is warm, and I’m looking to “wet my whistle,” as Dean Martin might have said. But there isn’t a drop of scotch or gin or even beer to be found here—it’s not that kind of place—so I saddle up to a suitable bar stool, motion to the barkeep and order a tall frosty glass of CBD brew on tap.

“Blood orange or lemon ginger?” she says.

“Lemon ginger,” I say, as if it’s the most obvious thing in the world (thank God Dino’s not alive to see this). The drink is white, fizzy, opaque, kind of like a Tom Collins

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