ill you be having a bit of marijuana with your bacon? Or a pinch of it in your coffee? Or a dab in the syrup you’ll pour on your pancakes?

The choice is yours.

To the joy and alarm of many, cannabis is being infused in virtually every type of food and drink, from ravioli and BBQ to juices and cider.

Medical marijuana users have long consumed edibles to alleviate pain, fight insomnia and boost their appetites.

But edibles are also increasingly popular among recreational users, many of whom misuse the products and end up getting sick, sometimes violently so.

“Edibles can be very dangerous if not used correctly,” said Jay Frentsos, a budtender at the San Diego outlet of Urbn Leaf, which sells medical marijuana in many forms.

The store is one of about 12 shops in San Diego that are preparing to sell even more edibles in January, when the state starts allowing licensed outlets to peddle recreational marijuana to people 21 and older. Such sales were sanctioned by Proposition 64, which was approved by voters in November 2016.

The sale of edibles is a source of concern to the state, which recently issued new, working rules that place sharper restrictions on such products. The changes include limits on the amount of THC that can be placed in edibles. THC is the principle mind-altering compound in marijuana plants.

The new rules — which may be adjusted — say that edibles can’t have more than 10 mg of THC per serving, or more than 100 mg per package. The regulations add that, “Other cannabis products, such as tinctures, capsules and topicals, are limited to a maximum of 1,000 mg per package for the adult-use market and 2,000 mg of THC per package for the medicinal-use market.”

Some stores, including Urbn Leaf, have been selling products that contain up to 1,000 mg of THC.

The California Department of Public Health also issued guidelines that say that, “Cannabis product packaging cannot resemble traditionally available food packages.”

“Edible products cannot be shaped like a human, animal, insect, or fruit. Some potentially-hazardous foods, such as meat and seafood, and other products requiring refrigeration, are prohibited for sale as cannabis products.”

The rules further stipulate that product “labels not be attractive to individuals under age 21.”

Regulators are concerned that some customers could mistake edible products with traditional foods. For example, some cannabis stores sell Weetos, a marijuana-infused product whose package greatly resembles Cheetos, a non-marijuana product.

Regulators are likely to give stores time to phase out their existing stock and replace it with products that meet the new restrictions.

Original post from TheCannifornian