Man describes horrific ‘Scromiting’ reaction as cannabis side effect sends thousands to ER
If you’re old enough to remember the public conversations around cannabis in the 1980s and 1990s, you probably recall just how heavy the stigma once was. For many years, marijuana was framed almost exclusively as a gateway drug — dangerous, destabilizing, and socially corrosive.
While cannabis remains illegal in many parts of the world — and punishments in some countries are still severe — attitudes in the United States have shifted dramatically. Today, recreational cannabis is legal in 24 states, and medical marijuana is permitted in even more. Public opinion polls show that support for legalization has steadily climbed over the past two decades.
It’s not hard to imagine a future where cannabis is treated much like alcohol: regulated, normalized, and largely stripped of its taboo status.
But normalization doesn’t mean harmless.
The effects of THC — the psychoactive compound in cannabis — are well documented. Users often report relaxation, euphoria, altered perception, and increased appetite. Others experience anxiety, paranoia, or heightened heart rate. In rare cases, heavy use has been associated with psychosis, especially in individuals predisposed to certain mental health conditions.
Less widely understood, however, is a condition known as Cannabis Hyperemesis Syndrome (CHS) — a disorder that has been increasingly reported in emergency rooms across the U.S.
Over the past decade, hospitals have documented a surge in patients presenting with severe nausea, uncontrollable vomiting, and intense abdominal pain. The symptoms can be so extreme that medical staff coined a term to describe the phenomenon: “scromiting” — a combination of screaming and vomiting — because sufferers sometimes cry out from the pain.
CHS episodes typically occur within 24 hours of cannabis use and can last for several days. What makes the condition especially troubling is that traditional anti-nausea medications often fail to provide relief.
“There are currently no therapies approved by the Food and Drug Administration, and standard anti-nausea medications often don’t work,” said Dr. Chris Buresh, an emergency medicine specialist, describing the challenges clinicians face when treating CHS.
Patients frequently report cyclical episodes. One man was admitted to the emergency room four or five times within six months. He described a “burning” and “agonizing” pain centered in his abdomen, accompanied by relentless vomiting. Many CHS patients attempt to self-soothe with extremely hot showers — a behavior so common it’s considered a hallmark of the condition. In his case, the pain was so severe that he required morphine for relief.
Another individual compared the sensation to childbirth, calling it “some of the worst physical pain I’ve ever experienced in my life.” During episodes, she said she found herself pleading for the pain to stop.
Medical professionals emphasize that the only definitive treatment for CHS is cessation of cannabis use. Symptoms may subside temporarily, but if cannabis consumption continues, episodes often return — sometimes more severely.
“Because the syndrome strikes intermittently, some cannabis users assume a recent episode was unrelated and continue using — only to become severely ill again,” explained Dr. Beatriz Carlini, research associate professor at the University of Washington School of Medicine.
Research suggests that early and prolonged cannabis use may increase the likelihood of developing CHS. A study from George Washington University surveying more than 1,000 CHS patients found strong associations between heavy cannabis use and repeated emergency room visits for severe vomiting episodes.
Notably, adolescent cases have risen sharply. From 2016 to 2023, CHS-related cases among young people reportedly increased more than tenfold. Interestingly, while overall CHS cases tend to be more common in states where cannabis is legal — likely reflecting higher usage rates — the fastest growth in adolescent cases has occurred in states where recreational cannabis remains illegal.
This pattern has prompted ongoing discussion among researchers about access, regulation, product potency, and youth education. Modern cannabis products often contain far higher concentrations of THC than those available decades ago, which may also play a role in emerging health patterns.
As cannabis becomes more widely accepted and commercialized, public health experts argue that education must keep pace with legalization. While many people use cannabis without severe complications, conditions like CHS serve as a reminder that no substance — even one increasingly normalized — is entirely without risk.
The broader cultural shift surrounding cannabis is undeniable. But as with alcohol, tobacco, or prescription medications, understanding both the benefits and potential harms remains essential for informed decision-making.
The Untapped Bounty: Unlocking the Nutritional Riches of Acorns
In the tapestry of autumn’s bounty, amidst the vibrant hues of falling leaves, lies a humble, often overlooked treasure: the acorn. This modest nut, the fruit of the majestic oak tree, has nourished a wide array of creatures and cultures throughout history. Yet, in modern times, its value has been largely forgotten, overshadowed by more conventional food sources. This article aims to rediscover the acorn’s potential, not only as a sustainable food source but as a powerhouse of nutrition and health benefits. As we delve into the world of acorns, we uncover the secrets to transforming these nuts into a palatable delight, along with exploring the myriad benefits they offer. Embracing acorns in our diet is not merely a nod to our foraging ancestors but a step forward in our journey towards sustainable living and nutritional wellness.
The Nutritional and Health Benefits of Acorns
Acorns are more than just a survival food; they are a testament to nature’s abundance, offering a wealth of health benefits that deserve recognition. Here is a comprehensive list of the many virtues these nuts hold:
Rich Nutrient Profile: Acorns are a powerhouse of essential nutrients, including vitamins A and C, which are vital for immune function and skin health, respectively. They also offer a good dose of B vitamins, crucial for energy metabolism and brain health.
Mineral-Rich: These nuts are a source of important minerals such as potassium, which regulates blood pressure; calcium, essential for bone health; and magnesium, necessary for over 300 biochemical reactions in the body.
High in Fiber: With a high fiber content, acorns can aid in digestion, helping to prevent constipation and promoting a healthy gut. Fiber is also key for maintaining a healthy weight and lowering the risk of heart disease.
Antioxidant Properties: Acorns contain antioxidants that help combat oxidative stress and may reduce inflammation, lowering the risk of chronic diseases like heart disease, diabetes, and cancer.
Heart Health: The unsaturated fats in acorns can contribute to a healthy heart by lowering bad cholesterol levels and potentially reducing the risk of heart disease.
Gluten-Free Alternative: Acorn flour offers a gluten-free alternative for baking and cooking, making it an excellent option for those with gluten sensitivities or celiac disease.
Energy Boosting: Being energy-dense, acorns can provide a sustained release of energy, making them an excellent addition to an active lifestyle.
Sustainable Food Source: Foraging for acorns encourages a connection with nature and promotes a sustainable approach to food, reducing reliance on processed and imported goods.
Cultural and Historical Significance: Incorporating acorns into modern diets honors the traditions of many indigenous and ancient cultures for whom acorns were a staple food, fostering a deeper appreciation for our natural world and its history.
Versatile Culinary Uses: From flours to oils, acorns offer a versatile base for a variety of culinary creations, enabling the exploration of new flavors and textures in cooking and baking.
Economic Advantage: Foraging acorns can offer economic benefits, reducing grocery bills and fostering self-sufficiency.
Weight Management: The combination of fiber, healthy fats, and protein in acorns can help in feeling fuller longer, aiding in weight management efforts.
The benefits of acorns extend far beyond their nutritional value, encompassing environmental sustainability, economic savings, and a reconnection with nature’s rhythms. As we turn to the practical aspects of harvesting and preparing acorns, we embark on a journey not just to rediscover an ancient food source but to embrace a lifestyle that values the bounty nature provides. Stay tuned for the next segment, where we will explore how to unlock the edible potential of acorns, ensuring they can be enjoyed safely and deliciously.
Harvesting and Selecting Acorns
The first step in utilizing acorns is gathering them, a task best undertaken in the early autumn when they are ripe and plentiful. Look for acorns that are firm, without any holes or cracks, as these imperfections may indicate the presence of insects or rot. Green acorns are immature and should be left to ripen, while those that are brown and detach easily from their caps are ready for use. It’s a sustainable practice to gather from the ground, leaving enough acorns for wildlife and the regeneration of the oak forest.
Processing Acorns to Remove Tannins
Shelling: Begin by removing the acorns from their shells. This can be done manually or with the aid of a nutcracker. It’s a labor-intensive step but crucial for accessing the nut meat within.
Leaching Out the Tannins: The most critical step in making acorns edible is leaching out the tannins, which are compounds that give raw acorns their bitter taste and can be harmful in large quantities. There are two primary methods for leaching: cold and hot leaching.
Cold Leaching: This method involves soaking the shelled acorns in cold water. The water should be changed when it becomes discolored, approximately every 12 to 24 hours, until the water remains clear, indicating that the tannins have been removed. This process can take several days to a week, depending on the acorn variety.
Hot Leaching: Hot leaching is faster than cold leaching but requires more active management. Boil the acorns in water, and change the water when it turns dark, repeating this process until the water remains mostly clear. This method can remove the tannins in a matter of hours.
Drying: After leaching, the acorns need to be dried to prevent mold and prepare them for grinding. Spread the acorns on a baking sheet and dry them in an oven at a low temperature, in a dehydrator, or air-dry them in a sunny, well-ventilated area.
Making Acorn Flour
Once dried, the acorns can be ground into flour using a food processor, blender, or hand grinder. The resulting flour should be stored in an airtight container in a cool, dry place or frozen for extended storage. Acorn flour can be used as a substitute for traditional flours in baking, offering a nutty flavor and nutritional boost to bread, pancakes, and other baked goods.
Incorporating acorns into our diets is a journey back to the roots of human sustenance, a nod to the wisdom of our ancestors who relied on the natural world for their dietary needs. This journey is not just about adding a new ingredient to our pantry but about embracing a deeper connection with nature, understanding the cycles of growth and renewal, and appreciating the abundance that surrounds us. As we integrate acorns into our meals, we partake in a tradition that spans centuries and cultures, celebrating the oak tree’s gift and its enduring significance to both the environment and our health. Let the humble acorn inspire you to explore, innovate, and appreciate the simple, yet profound, pleasures of foraging and feasting from the land.
