We will all cherish the day we learned chocolate was good
for us. Maybe a few naysayers still remain skeptical, but
study after study is proclaiming the health benefits, both
mental and physical, of chocolate. Even the Life Extension
Foundation includes chocolate extract in their flagship
vitamin formulas. Many folks are switching from their daily
dose of coffee to a cup of hot chocolate. It's an
antidepressant, an antioxidant, its full of vitamins and
minerals, it improves drive for procreation, AND it tastes
good. Really good. So what is the best way to get the
health benefits? Is it as simple as eating cases of your
childhood favorite chocolates? As you might have thought,
there are considerations when indulging in chocolate as a
regular part of your diet. But it can be done! Let's see
how...
Like so many things in our modern world, its the processing
of chocolate that makes all the difference. This isn't just
the New Age Hippy types saying this either (as one, the
author feels comfortable making this statement). The
scientists measuring all the chemicals in our food, telling
us which bits are good and which are bad are saying it too.
It's RAW, minimally-processed chocolate that's the miracle
food. Un-roasted, un-cooked plain old powdered chocolate,
better known as 'Cacao', is far superior in every way for
your health. It's called a 'superfood' by many, as it's
list of super-good for you super-nutrients is extensive.
Note that 'organic' does not mean 'raw'. Even the premium
organic hot-chocolate powders found in the high-end health
food stores is still roasted and usually processed with
alkali (called 'Dutch Processing', making it easier to
dissolve in water, and destroying most of the antioxidants
at the same time). This means that 99% of the chocolate
products on the shelves are NOT the superfood you wished
they were, but it also points the direction to how to
include chocolate in your life on an exceptionally health
daily basis. We'll get to some recipes in a moment, but
first a few points to help you remember why raw chocolate
is where it's at.
Energy and stimulation is at the heart of the chocolate
experience, but many people are sensitive to chocolate's
effects. There are however, significant differences in the
alkaloid structures of raw and roasted chocolate. Raw
chocolate's stimulation comes primarily from theobromine,
which has little anxiety producing effects. Studies by
natural wellness professionals and user reports both note
that while commercially prepared dark chocolate has a very
stimulating action that caffeine sensitive individuals may
find too strong, an equivalent amount of raw cacao does
not. The stimulating effects are reported mild, gentle, and
without a 'crash' that is often associated with caffeine. A
reason for mothers to think about creating their own raw
chocolate treats for their children, too. The jury is still
out on the actual amount if caffeine in raw chocolate; some
investigators have found none, some have found small
amounts in the 'skin' of the cacao beans, and others of
found only small amounts in beans that have fermented
somewhat (an indication of a lower-quality cacao). Either
way, if you've refrained from chocolate because of it's
caffeine content, raw cacao may just be your answer to
enjoying this treat again.
The really big news about chocolate has been it's
antioxidant profile. Chocolate contains significant amounts
of polyphenols -- the same important antioxidants found in
green tea, red wine and green apples -- but in greater
amounts. Dark chocolate contains an impressive 5% of these
compounds, yet raw chocolate is made up of an incredible
10% concentration of these possibly life-extending
molecules. Both roasting and processing with alkali (to
make Dutch cocoa) reduce antioxidant concentration.
Further, the increased absorbability of powdered raw cacao
(perhaps the most versatile form of raw chocolate) over
cacao nibs give them an edge in ORAC value, a measure of
Oxidative Radical Absorbance Capacity.
Maybe the most intriguing constituents of chocolate are
it's mood-altering chemicals besides its stimulation. Many
users of raw chocolate find and even greater boost than
from commercial chocolates. Like caffeine, some of the
molecules attributed to mood-enhancement are also heat
sensitive. Tryptophan, a precursor to serotonin, is present
in significant amounts and is known to be broken down by
heat (and apparently it's not the Tryptophan in the turkey
dinners that makes one tired, it's the three servings
followed by pie and ice cream!). Other natural constituents
are dopamine and precursors to dopamine, one molecule
called the 'love chemical' and another called the 'bliss
chemical'. Add to these monoamine oxidase inhibitors which
actually enhance the activity of all of the above mood
brighteners. Finally, there's lots of easily absorbed
magnesium in raw chocolate, a mineral associated with
serotonin production (many pharmaceutical antidepressants
increase serotonin activity), and the ability to relax. Raw
chocolate offers the healthiest and most effective means of
adding these happy-making nutrients to your daily diet.
Need more be said? Ready for some recipes? The simplest
means of eating raw chocolate is snacking on cacao nibs.
These are small pieces of cacao beans that mix well with
natural granolas or dried fruit. To really get the most
benefits, and for the most delicious raw chocolate
creations, find yourself a source of raw organic cacao
powder. The powder can be added to any drink, or easily
made into bars, drops or other shaped candies. The
hands-down most common preparation of cacao powder is the
hot chocolate drink: Put one heaping tablespoon raw cacao
powder, one teaspoon raw agave nectar, and one teaspoon
high quality coconut oil in a blender (note that coconut
oil quality varies greatly - a good coconut oil should
taste pleasant by itself and have no chemical or rancid
flavor which would otherwise be noticed in your chocolate
drink). Add eight to twelve ounces of hot (but not boiling
water) and blend at low speed for about ten seconds.
That's it; Chocolate magic that's easily adjusted to your
tastes -- experimenting in whatever way comes to mind is
highly encouraged.
There are lots and lots of recipes out there, and great
reading on raw chocolate's health benefits and preparation.
You'll cacao powder often combined with other super
nutritious foods in smoothies and good-for-you deserts.
Natural organic candies start with the same ingredients as
the drinks, but without the liquid. Just make a paste,
adding pecans, coconut shavings or whatever you like, and
chill to harden. As you're not baking anything, there's
little to go awry, and really, so many possibilities. By
using raw chocolate, you'll open up a whole new world of
cooking for yourself and your family -- and if you hadn't
before, you might just find yourself really motivated to
treat yourself to natural health and wellness.
----------------------------------------------------
The author is a chocolate fanatic, and includes essential
oils in many of his recipes. His diverse natural wellness
education includes the therapeutic use of essential oils ~
more is available at http://www.anandaapothecary.com
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