edibles are big in my state, but I find using MG a poor indicator of strength.

For instance, a dish may have 20MG, but 20MG of what? Ok, Sour Deisel you say? But what is the percentage? 13%, 20, closer to 30?

I have devised a new way to tell the strength of dishes with the Russell Dankness Index. The picture explains how it works.

Feel free to give thoughts!

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