quick question

you mean high fructose corn syrup? That's just another way of saying sugar, by the way.

The active ingredient in cannabis, as we all know, is THC. However, THC is the decarboxylated derivative of the non-psychoactive tetrahydrocannabinolic acid. The transformation of THC acid into psychoactive THC, takes place through drying. The acid, however comes in many forms and not all are converted during the drying process. Some of the remaining acids are converted through the application of heat during the smoking process but many remain unconverted or are too volatile to withstand the heat and merely burn up without converting and are lost.
..The heat applied to cannabis when cooking with it is quite different to that applied with a flame. If THC acids are heated to boiling point for nice long time in a oxygen free environment, all of the acids will convert. This means that the grass gets stronger, more potent. Traditionally cannabis cookery involves sautéing the cannabis in butter, oil or milk. The medium in which the cannabis is heated protects it from the air while the heat does its work.
..The simple rule here is too much heat can destroy THC potency while normal temperatures can increase it.
..Cooking cannabis in an oily medium is not only for the conversion of acids. It is also a big aid to the assimilation of the active ingredients. THC is always much more easily assimilated if it is dissolved in fats or alcohol first. When fats or alcohol are taken into the digestive tract, the digestive processes are naturally stimulated. Without that stimulation there may not be enough digestive fluids in the stomach to break down the substance containing the THC. Even on an empty stomach, the process of digestion can mean a wait of an hour or more before an appreciable high is experienced. When the stomach has other food it is digesting, the wait can be much, much longer.

http://www.coffeehouseculture.com/E-...P06Text02.html

I hope that helped.