Cacao Pod and Beans
"Chocolate and Raw Cacao Balance"
http://heartandsoulhealth.com/articles/chocolate-and-raw-cacao-balance.html
Article by Brian Self, CNH, MH, CCI
Heart & Soul Health Services www.heartandsoulhealth.com
When I first embraced healthier eating, I gave up chocolate because I was taught that it was not healthy and was bad for the skin, nervous system, liver and a host of other health challenges. In recent years I started hearing that chocolate and raw chocolate are now all of a sudden OK. In fact... I often hear and read that it is loaded with antioxidants, nutritionally potent and is one of the best foods we can eat. I also hear that chocolate and raw cacao are superfoods and nutritional foods. And hey... after denying myself chocolate for so long because I believed it was unhealthy, I jumped on the bandwagon and dove right into chocolate and raw chocolate decadence.
I wrote this to help bring balance to those struggling with their relationship to chocolate. I have no vested interest in chocolate so this has come to me through non-biased, direct experience and those whose story has not been spoken of in the one-sided information about chocolate and raw cacao that is floating around.
Emotional & Chemical Alchemy of Chocolate & Raw Cacao
After many years of experience and research, heart-to-heart conversation with Native Americans and friends in the field of herbology and nutrition, I began to understand that chocolate and raw cacao is a medicine, or strong herb. I avoid calling it a superfood or nutritional food.
A superfood (see http://heartandsoulhealth.com/articles/superfoods.html) is a deeply nourishing plant/food that contains high levels of essential minerals and vitamins that does no harm and does not contain high levels of strong alkaloids... drug like compounds. Chocolate and raw cacao contain significant levels of theobromine, theophylline, caffeine and phenylethlamine. Any plants that contain chemicals ending with the suffix "ine" in high amounts can do harm and hurt the body if used habitually.
When used in this way these chemicals have a tendency to burn out the adrenal glands, dry up the fluids in the colon, leach calcium out of the bones, create headaches, irritability, moods swings, anger, anxiety, panic and throw the body out of balance. Because of this, chocolate can lead to addiction for some because you often get a rush from the stimulants {theobromine & caffeine} and the "feel good" chemicals that mimic the chemistry of being in love {phenylethylamine}.
I personally have gotten addicted to chocolate and raw cacao. It did not make a difference for me whether it was raw chocolate or not. I rarely ever meet someone who gets frenetically addicted to salads, green vegetables, blueberries, milk thistle or ginkgo which are all high in antioxidants and do not contain high levels of strong alkaloids. When we use chocolate and raw cacao to get our antioxidants and magnesium we are robbing Paul to pay Peter. This is a trade off. Whereas using a superfood like Pure Synergy, or herbs like Milk Thistle and Ginkgo to get antioxidants and greens for our magnesium, we are not playing a trade off with the systems of our body. Some people can eat chocolate and raw cacao with no problem, just like eating broccoli or kale and receive the antioxidants, but others will be affected by the alkaloids in chocolate and raw cacao.
I can tell by the bitter taste of chocolate in its raw, unprocessed form {without sweetener added} that it is not a staple food. Anything that is bitter or strong tasting would be nature's way of telling us that this is a powerful plant. Have you ever wondered why chocolate can cause death in dogs and also how it often makes small children sick? Chocolate needs to be processed and sweetened to make it tasty and enjoyable.
Plants containing high levels of strong alkaloids have been used traditionally as medicine in times of great need. Our native medicine men/women have used chocolate to help dilate the bronchioles when someone was in the throws of an asthma attack, or had severe lung congestion because caffeine, theopheline and theobromine are excellent bronchiole dilators. Chocolate and raw cacao has also been used traditionally as an aphrodisiac and tool for sexual enhancement for both men and women. And WOW... it sure can be a great experience and work wonders when used in this way!
Our elders and natives wisely know and continue to teach us that we need to respect these type of plants. It is called "Food of the God's" for a reason, my Native American friend Adam told me. He said this is because "raw cacao is a very powerful plant and has been honored traditionally and used with respect in ceremony. That stuff ain't no joke and I am now seeing people all jacked up on raw chocolate and addicted to it. When we eat chocolate it is always after a meal or ceremony, it is not the meal and is used with great honor and respect."
I encourage you to look at the bigger picture and make your choices about chocolate and raw cacao based on experience, education and wisdom. The very real experience and negative reactions people are having, and the importance of balance that tends not to be revealed regarding the more complete and whole history of chocolate, has been taught all along and can be found with some deeper digging past the hype on the surface.
Chocolate can be a tasty and delightful experience for most if not overdone and eaten consciously. I have found the - Wild Bar by Ancient Sun - to be more balanced in it's composition and effect on the body for those of you that would like to try some very high quality organic raw chocolate.
Please be aware and understand that the - emotional issues - around chocolate and sweets can be just as addictive as the chemistry of this herb and go hand-in-hand. These chemicals mimic what we experience when we feel love, are mentally stimulated and feeling passionate. They induce feelings and states of being that we tend to look upon as higher, more positive and loving. We are usually in such a hurry to get to feeling good and happy while we may be deeply hurting inside. Otherwise why would you be employing the over use of chocolate in the first place?
I know from experience that it is possible to have these things in life for real by following your heart and passion purpose. You can create great body chemistry through nutrition that is balanced without strong foods being used to medicate uncomfortable emotions. When we take care of ourselves and find love inside there is seldom a need for chocolate or other drugs. Sometimes we forget that what we are looking for outside is within us."
Brian Self is a certified Nutritional Herbologist {CNH}, Herbalist and Master Herbalist {MH} through Dr. Christopher's School of Natural Healing. He has over 7 years of dedicated focus and application with the programs and formulations of Dr. Richard Schulze. He is a certified Comprehensive Iridologist {CCI} through the International Iridology Practitioners Association with extensive training with Dr. Ellen-Tart Jensen.
* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *
"Raw Cacao: Another Stimulant Disguised as a Healthy Food"
Article by Frederic Patenaude - Raw Food Researcher, Author
http://www.fredericpatenaude.com/articles/rawcacao.html
"Many of my readers have been asking me what I think of the whole raw cacao craze. For those who don't know, raw cacao beans are now sold by different raw-food companies as the latest "superfood." Cacao beans are traditionally roasted and used to make chocolate. Now, raw-foodists have found a raw version of the beloved bean and are apparently using it for its magical properties.
First, let me start by explaining what my own personal use of cacao is. I've known for a long time that cacao is a stimulant. Not as strong as coffee, but its stimulating "qualities" are easy to spot when your body is not used to eating such foods. Because of this, I often used - carob powder - in my recipes. Carob powder is made from a fruit and has a taste that reminds of chocolate. It is naturally sweet. Instead of being a stimulant, carob is a mineral rich food and has a calming effect. So, like most raw-foodists, I used carob powder in my recipes.
But, then one day, I decided to use cacao powder. I figured: if I'm going to make something that tastes like chocolate, why not use the real thing? I've noticed that cacao has a stimulating effect, but since - I was using it occasionally - (i.e. less than once a month) and just for fun in some recipes, I was not too bothered by that little indiscretion. However, I never considered it to be a health food.
Now, cacao beans are sold to us at an exorbitant price under the assumption that it's one of the best things we could ever eat. I couldn't disagree more.
First of all, cacao beans are not really food. If you found them in nature, you wouldn't eat the seeds. You would eat the fruit, which is apparently delicious, and throw away the seeds. Even if you wanted to eat the seeds, they would not taste like chocolate. In order for the cacao seeds to taste like chocolate and become the cacao beans that we know, they have to be fermented first. They are fairly bitter, indicating the presence of a poison. And when I say a "poison," I'm not making this up. Just do a little research and you'll discover that cacao contains many chemicals with a stimulating effects, such as theobromine and caffeine.
Frederic Patenaude - "Want to Use This Article In Your Website or E-Zine? You can, as long as you include this blurb with it: “Frederic Patenaude, is the author of the best-selling e-book "The Raw Secrets". He is currently giving away free access to his private library of over 100 exclusive articles along with a subscription to his newsletter Pure Health & Nutrition. Visit http://www.fredericpatenaude.com while charter subscriptions last.”
* ~ * ~ * ~ * ~ * ~ * ~ * ~ *
Cacao/Cocoa or Carob Powder?
CACAO - Seed - Stimulant - Caffeine
Powder made from a SEED - In order for the cacao seeds to taste like chocolate and become the cacao beans that we know, they have to be fermented first. They are fairly bitter.
CACAO - COCOA Bean
http://en.wikipedia.org/wiki/Cocoa_bean
CAROB - Fruit - Calming Effect
Powder made from a FRUIT - and has a taste that reminds of chocolate. It is naturally sweet. Instead of being a stimulant, carob is a mineral rich food and has a calming effect.
* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *
Delicious Raw Chocolate Brownie Recipe
Recipe - Can use Carob Powder - No Coconut Oil
Raw Food Chef, Nancy Broderick www.RawFoodChick.com
Carmel, California USA - LOCAL Orders Only
Nancy: "The ones I have for sale are about 3 1/2 in x 3 - and more like a piece of cake. I sell them individually packaged for $5.00/piece."
Ingredients
1 c walnuts
1 c dates
1/4 c cacao (cocoa, or carob) powder
Directions for brownie mixture: Put the above ingredients in a food processor and pulse theingredients until blended and chunky. Do not over process.
Press into a small pan, put aside.
Icing:
2 avocados
1/3-1/2 c agave nectar
1/4 c cacao (cocoa, or carob) powder
2 T coconut oil (optional)
1/3 vanilla bean (or 1 Tablespoon Vanilla Extract)
dash salt
dash cinnamon (optional)
Directions for icing:
Put all icing ingredients into a vitamix/blender, and blend on high until smooth
Spread icing over brownies and pop in freezer to set for 1 hr. then cut into 12 pieces.
* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *
LOVE - Soulmate Relationships
The Ultimate Soulmate Summit - February 14 - 24, 2011
21 World Experts on Love - Soulmate Relationships - Soulmate Couples
http://www.soulmatesummit.net
