Sunday, August 16, 2009

Chocolate IS Healthy If You Eat The Right Kind

By Michelle Allen

Almost daily in the news we see reports of chocolate's health benefits. It's a potent antioxidant, and is chock-full of chemicals and nutrients that have been attributed to making us happy. Yet many of us remain skeptical; eating lots of chocolate doesn't seem to make us feel better, and in fact can lower energy levels for awhile. So what gives? If chocolate is such a miracle food, shouldn't we be able to eat it all the time, without guilt and feel great? Well, yes, we can, but the way chocolate is prepared is crucial to unlocking its true potential as a health food. If you'd like to learn how to have a healthy dose of chocolate daily, read on...

Raw, unroasted chocolate IS A MUST to really reap the health benefits. Little of this fact is given weight in the mass-media's portrayal of chocolate's health benefits, but its the crucial point for anyone interested in bettering their health naturally. There's a big difference in the chemical composition of un-roasted, naturally-dried chocolate when compared to 99% of the chocolate products available today. Nearly every single chocolate bar or drink, even at the large-chain heath food markets, is made from chocolate that's been roasted at high temperatures. 'Organic' does not mean raw; chocolate powder is not raw unless it says its raw. High-end organic hot chocolate drinks are still roasted, and likely processed with alkali to make them dissolve more easily. Why the roasting and processing? Because we've become accustom to chocolate looking and tasting like it has since our childhoods. Working with raw chocolate (called Cacao - note this is different than Cocoa!), like so many things that are really good for you, is best prepared at home using carefully selected ingredients. It's easy to do, and we'll include some recipes at the end. But first back to the question of why raw is better.

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.

Finally, the question of mood-enhancing neurochemicals and precursors. Chocolate contains significant quantities of the essential amino acid tryptophan. Tryptophan intake has recently been collated with neurogenesis, the development of new brain cells, and both long and short term memory. The presence of tryptophan is critical for the production of serotonin, a primary neurotransmitter associated with mood (Prozac works on the principal of enhancing the action of serotonin). Once in the body tryptophan reacts with vitamins B6 and B3 in the presence of magnesium (all present in raw chocolate) to produce serotonin. Enhanced serotonin function assists in diminishing anxiety and stress - ccording to Dr. Gabriel Cousens, serotonin is literally our "stress-defense shield." Tryptophan is heat sensitive and is often deficient in many cooked-food diets, even when animal protein intake is high. In addition to tryptophan (but not heat sensitive) chocolate also contains PEA, the 'love hormone' and Anandamide the 'bliss chemical'.

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.

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