Despite all the misinformation out there, it's a well known fact that THC and unconverted THC acid is activated (and in the case of THC acid - converted) by heat. This from "the Art and Science of Cooking With Cannabis" "THC acid (tetrahydrocannabolic) is heated to about 212 F (boiling temperature of water) for 75 minutes in a nitrogen or carbon dioxide atmosphere (one free of oxygen), all of these acids will convert to THC. Traditional cannabis recipes often call for the sauteing of the ganja in oil or butter, before using it. The oil protects the product (from oxidation) while the heat activates the THC; this activation also occurs in the extraction of hash oil from weed and in any hash manufacturing process where heating or boiling is involved." "...normal cooking temperatures for normal cooking times can can increase potency by activating the (unconverted) THC (acids)." Knowing how THC is extracted, and activated (by heat), is of the utmost importance when cooking with cannabis. Once the THC is successfully extracted into butter or oil, this may be substituted for the butter or oil called for in practically any recipe, and you're not left wasting your time try to eat raw plant material... (which won't get you stoned), while making the most of your product. I've read that dry plant material can be ground into flower, and mixed with regular flower in baking, but I still see no reason to ingest marijuana plant material. Bake On!