Health


manufacturing. Tere is a new crop to add to the extensive list of what we grow here in Canada’s heartland, though. While still somewhat controversial, medical marijuana and recently, recreational cannabis, are now a part of our agri- cultural mix. In Manitoba, Delta 9 Cannabis is the leader in this new industry. Manitoba has produced its fair share of entrepreneurial-


Green is the new gold M


Gordon Gage


anitoba maintains an excellent global reputation as a province with a robust agricultural industry, cover- ing farming, food processing and farm equipment


minded individuals and John Arbuthnot, CEO of Delta 9 Can- nabis, is a prime example of that cutting-edge spirit. When asked where his idea came from to get into the cannabis busi- ness, John replied: “When I did a feasibility study on a medical cannabis company in first year university in 2008, I brought it to my father and the idea that would eventually become Delta 9 came from there.” Tat was ten years ago and John has just turned 27. His feasibility study precipitated what today is a multimillion-dollar cannabis production company crafted by the foresight of a 17-year-old, first-year university student. In 2013, Delta 9 Cannabis was issued the much sought-after


Health Canada authorization to become the fourth licensed producer of medicinal cannabis in Canada at that time. To date, more than 1700 applications have been made with only 120 being granted so far. With the legalization of recreational cannabis this year Delta 9 is well positioned to take advantage of an entirely new opportunity apart from its medical-license retail channel. Bill Arbuthnot, John’s father, co-founder, Chairman and


President of Delta 9, continues to work closely with his son in what is really a unique business in this new industry. Tere are two main differences that set Delta 9 apart from its com-


petitors, the first being the production method they utilize. Manitoba’s climate may have had an unseen hand in this as winter in the prairies is not exactly economically conducive to greenhouse crop production. While the choice to grow indoors is nothing new, John and


Bill went a step further. All of Delta 9’s cannabis is grown inside 320-square-foot steel cargo containers, referred to as pods, each one a fully self-contained, computer-operated grow room complete with climate control, lighting, nutrient supply and security. Tese grow pods, built by Delta 9, are designed based on the results of years of crop production and fine tuning their business model. Tis is where Delta 9’s production method differs from others in the industry and inadvertently provides them substantial comfort in reduc- ing risk. Cannabis is very susceptible to powdery mildew and once that shows up in a grow room the entire crop must be destroyed. While all producers take great care to pre- vent a powdery mildew outbreak, in Delta 9’s case, losing a 320-square-foot grow is a lot different from losing an entire greenhouse- or warehouse-sized crop. Te cargo containers utilized today are a far cry from the


early days for Delta 9, whose first grow rooms were similar sized spaces constructed with polystyrene and two-by-four wood with sheet metal cladding on the outside for security purposes. Five-gallon, soil-filled buckets, each containing one plant, filled those rooms. Today’s cargo containers will each produce between 30 to 35 kilos of cannabis per year. Well on their way to housing 600 of these high-tech containers in their warehouse, Delta 9 will see a targeted annual production of approximately 17,500 kilos of cannabis. Te second thing that sets Delta 9 apart from others in the


industry is that Delta 9 is one of only four companies selected to sell retail cannabis in Manitoba. Tis allows them total vertical integration, from crop production to retail sales, whereas the majority of other growers are in the wholesale


developing cancer but also help support fighting the disease and pre- vent recurrences. What we eat, weigh, and expose our body to can all influence our health, as can sleep, exercise, and stress. If you missed last month's article, you can find it at avivahealth.com; I covered the first five actionable steps shown to improve health and reduce the risk of cancer: 1. stop smoking; 2. breath clean air; 3. avoid junk food; 4. main- tain a healthy weight; and 5. eat more vegetables and fruits. 6. Reduce Inflammation.


Lowering your risk of cancer S


Part 2 from September 2018 column.


eptember's article presented some of the most important lifestyle factors that can not only decrease the risk of


etable oils result in an imbalance. Omega-6 fats have inflammatory properties, while omega-3 fats are anti-inflammatory. Spe- cific foods including sugar, refined grains, fried foods, and most vegetable oils (canola, soybean, corn, grape seed, and peanut, among others) contribute to this imbalance, fueling in- flammation. To help separate "fat from fiction," I recommend the fabulous book Te Big Fat Surprise. Nina Teicholz details how saturated fats including butter, lard, beef tallow, and coconut oil have many health benefits. Te ideal ratio ranges from


Chronic inflammation is now considered to be a key cause of just about every health con- cern including arthritis pain, cardiovas- cular disease, dementia, and degenerative diseases like cancer. Our diet and lifestyle choices are critical to preventing chronic inflammation. Inflammation isn't always a bad thing.


Natural Health Nathan Zassman


3-1 (three parts omega-6 to one part omega-3) to a 1-1 ratio, but packaged and processed foods with their high levels of sugar, refined grains, and the omega-6 fats used to fry foods can all trigger inflammation. Sugar (and anything that is


When you’re injured or have an infection, the inflammatory process helps the body heal and protect itself. Tis is "acute" inflamma- tion, which can last mere moments or up to a few days, and it dissipates once healing is underway. But continuous "chronic" inflam- mation is the primary cause of pain (includ- ing arthritis, back pain, and fibromyalgia) and can potentially lead to cardiovascular disease, cognitive impairment, and cancer. Foods and Inflammation: While both


omega-3 and omega-6 fatty acids are im- portant to our health, the standard North American diet and our use of traditional veg-


quickly converted to sugar including white flour and other refined grains) is called a "high glycemic index food." These foods spike blood sugar levels and drive inflam- mation to higher levels. When you consume sugar or simple carbohydrates the pancreas produces the hormone insulin to push the sugar into our cells where it can be used as a quick source of energy or stored for future needs. But if our cells are already saturated with sugar, it stays in the blood, inciting the pancreas to make more insulin, raising blood sugar levels even higher. More insulin is then produced as blood sugar spikes, with the excess glucose being stored as fat. Tis condition is called insulin resistance, syn- drome X, or metabolic syndrome, and can lead to type 2 diabetes. Blood sugar spikes and the metabolism of sugar also induces sugar molecules to attach


Bill (left) and John Arbuthnot of Delta 9.


space. Annually, Delta 9’s 600 grow pods should yield roughly 170 million dollars of cannabis at the retail level. With Mani- toba’s estimated retail market place expected to eventually reach anywhere from 350 million to 500 million dollars in annual sales, there is still plenty of room for further expan- sion. With that opportunity looming on the horizon, John and Bill purchased the 47 acres of land surrounding their current warehouse to further build out the business that was once just an idea of a 17-year-old first year university student. Delta 9 is well-positioned to take advantage of expanding


markets in the prairie provinces with the recent purchase of Westleaf Cannabis in Alberta; they also have their sights set on opportunities in Europe. As one of Canada’s longest run- ning licensed producers, maintaining very lean operation and production models and continuing to focus on lowering costs and maximizing return on investment, Delta 9’s future looks to stay in the green, possibly with a slight glint of gold.


to various proteins. Tis creates “advanced glycation end products” (AGEs), which can result in injury to blood vessel walls, and chronic inflammation. Research has shown AGEs contribute to the development of dia- betes, cardiovascular disease, renal failure, arthritis, neurodegenerative disorders, early cancer development, and a progression to more aggressive forms of cancer. Dietary Recommendations: Eliminate


highly-processed, refined, sugary, and fried foods which promote inflammation. Don’t eat any proteins that have been breaded and fried. Avoid potato chips, fast foods, donuts, cookies, cakes, candy, crackers, commercially-prepared salad dressings, breads, packaged meals, granola bars, and deli meats. Just about everything found in a supermarket’s inner aisles contains sugar and artificial preservatives that can adversely affect your health. Eliminate soda and any drinks with added sugar (including fruit juices which can contain as much sugar as sweetened soft drinks). Focus on fresh vegetables, whole foods,


and healthy fats which can lower inflam- mation and the risk of cancer. During the summer months, visit farmers markets and buy locally grown produce. Herbs, berries, and spices with strong anti-cancer and anti- inf lammatory effects include curcumin, ginger, aronia berries, blueberries, and green tea. 7. Use Healthier Cooking Methods.


Carcinogenic AGE compounds form when foods (particularly meat and fish) are heated to high temperatures. Temperatures above 212 degrees F (100 degrees C) increase pro- duction of these chemicals, including poly- cyclic aromatic hydrocarbons (PAHs), and heterocyclic amines like PhIP (HCAs) and acrylamide. Tese potent carcinogens may promote the growth of tumors and trigger co- lon, breast, and other cancers. I recommend either avoiding, or at least greatly reducing


foods that have been grilled, barbecued, broiled, or prepared using high-temperature methods. Safer means of cooking include steaming, pressure cooking, slow cooking, and sous vide. Preferred by world-class chefs, sous vide cooks vacuum-sealed ingredients in a super-precise temperature-controlled water bath to enhance texture and flavour. Producing safe, healthy, consistent, and top quality results, sous vide can turn the least experienced cook into a gourmet chef. 8. Know What to Cook and Why. It's


important to research which plant foods should be cooked and which are best con- sumed raw to maximize their nutritional value and anti-cancer properties. Te most beneficial antioxidants in plants are found in blue, yellow, orange, purple, and red fruits and vegetables. Tese foods contain polyphenols including carotenoids like lyco- pene and beta-carotene. Anthocyanins are found in blueberries, blackberries, cherries, cranberries, and eggplant. I recommend the book Eating on the Wild Side by Jo Robinson which outlines how to shop for the most nutritious varieties of produce, as well as the best methods of preparation to ensure that nutrients are retained and available in their most absorbable form. I knew that lycopene (the red pigment in tomatoes) was best consumed cooked (as in a tomato sauce), but like most antioxidants (which are fat soluble), you can increase absorption by eating them with a healthy fat. Tis is why tomato sauce prepared with olive oil in- creases lycopene absorption. Tis important antioxidant is associated with lower rates of prostate, breast, lung, pancreas, colon, oral, and cervical cancer. Making better choices about what we eat


and how we prepare it can affect our qual- ity of life, helping to ease inflammation and reduce our risk of cancer. Nathan Zassman is the owner and presi- dent of Aviva Natural Health Solutions.


Lianne Tregobov INTUITIVE


MATCHMAKER MANITOBA’S MODERN DAY MATCHMAKER 6 Manitoba Post


204.257.LOVE (5683) • CAMELOTINTRODUCTIONS.COM www.manitobapost.com


November 2018


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