Making Chocolate A Health Food In Your Life

 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.

First the question of Caffeine. Many folks are sensitive to caffeine's effect on their nervous system. It raises blood pressure, shortens tempers and keeps people awake. And we all know chocolate has caffeine in it, right? But what form is it in? Research done by homeopaths indicates a significant difference on the stimulating effects of chocolate depending on whether it's been heated or not. A drink made with roasted chocolate evoked excitement of the nervous system that did not occur with unroasted chocolate. Alteration of chemical structures through heat is common, and occurs in the case of chocolate. The roasting process involves heating the beans between 250 and 350 degrees F for 30 minutes to 2 hours. Anecdotal reports of individuals moving from coffee or yerba mate as their morning drink to a cup of hot chocolate report gentle stimulating effects without anxiety, as their other drinks had produced. Even very sensitive people who do not do well with any form of caffeine report positive results with raw chocolate; nothing at all like the effects produced by coffee or caffeinated teas.

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.

Convinced? Ready for a little raw chocolate power? First its critical to find a good source; make sure the chocolate you're buying is raw - it's most often labeled as 'Cacao', the name for the raw chocolate beans and the tree on which they grow. Cacao nibs are small pieces of pure raw chocolate that can be eaten straight, or mixed with other healthy snacks like dried fruits. But the best-loved raw chocolate preparation is the original chocolate drink: hot chocolate. Now it won't be hot enough for long enough to convert any chemicals or to cook the chocolate, just to make it a warm comforting drink - and of course, heating the water isn't necessary at all (though in recipes calling for Coconut oil, it helps to blend the oil into the drink). So to make a cup, use powdered raw chocolate (grinding the nibs or beans in a coffee grinder can work, though you'll find this challenging as the natural oils in the chocolate will heat up and liquefy before the grinding is complete, leaving little crunchy bits). Put one or two tablespoons powdered chocolate, one to two teaspoons raw dark agave nectar (a low-glycemic index natural sweetener) and one to two teaspoons of Coconut oil in a blender. Add eight to twelve ounces almost-boiling water and blend for ten seconds. That's it! You'll find your personal favorite formula after a few preparations - more or less chocolate, oil, sweetener or water.

There are many, many recipes available online and in books about raw chocolate. Some favorite additions to the drink are Maca (Peruvian Ginseng), essential oils like Vanilla, Peppermint or Orange (just one drop is often enough) or a little powdered cinnamon. Raw chocolate bars for your family are very easy to make, really just by omitting the water and adjusting the oil and sweetener ratios to make a thick chocolate paste. Add some chopped nuts if you like, press into a casserole dish and put it in the refrigerator long enough to make it firm. Experiment; it's chocolate! You're supposed to have fun. And with raw chocolate, it might be the most fun you can have eating while positively and naturally benefiting your health.

By: Harriet Nobel

The author is the co-owner of www.anandaapothecary.com - More aromatherapy resources are available on this site.

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Amazing Benefits of Raw Cacao, Raw Chocolate and Immune Stimulating Mushrooms

When it comes to eating various superfoods for a health benefit, you may be confused as to which superfoods to consume. Some super foods may have a potent taste that will need to be acquired by the person who is consuming that particular food.

However, one superfood that everyone will agree on is the consumption of sacred raw chocolate and raw cacao. In fact, for thousands of years, ancient Mayans, ancient Aztecs and Incans have known about the amazing healing properties of the chocolate and they have used them in their daily cultural rituals as well as in their healing habits.

In fact, the seeds of raw cacao were held to be so sacred, the legends has it that the Incans used Cocoa beans as money and the ancient Incans used it like gold bullion as they filled their treasury holds with tons of cocoa beans. Unfortunately, nowadays the positive benefit of this wonderful superfood is not known widely. Although, everyone enjoys chocolate, people do not consume it in its raw form for the maximum benefit that they can derive from it.

Some benefits of raw cacao and raw chocolate include:

*It acts as a stimulant, so that the energy level in your body will receive a boost and you will feel better about yourself. It can also help to reduce chronic fatigue and general weakness caused by stress. *Raw chocolate and raw cacao can help strengthen your cardiovascular system.

This special superfood helps to regulate your sleep.
*Most importantly, pure chocolate directly stimulates various neurotransmitters in your brain (such as serotonin) to help reduce depression and to give a sense of euphoria or a sense of well being. Hence, your mood will be uplifted and you will feel better about yourself.

*Raw chocolate has a very high ORAC quotient. ORAC stands for Oxygen Radical Absorbance Capacity. This is an important property, as it denotes the ability to absorb free radicals from your body. This can be a very useful concept for helping you to protect your body from carcinogens and free radicals that cause cancer.

*Raw chocolate is also considered as a mild aphrodisiac as it has shown to increase sexual appetite after regular consumption. *Raw chocolate can also help stimulate your immune system.

Of course, it is important to eat in a raw and organic state, so that these benefits can be derived from it. If you are looking for an extra way to stimulate your immune system, then you can also eat Reiki mushrooms as a super food. This amazing mushroom also has the ability to strengthen your immune system so that you can fight infections and protect yourself from flu and other similar diseases.

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About the author: Paul Fitzgerald

Come learn about the greatest selection of Superfoods on The Planet. Please visit our site at www.superfoodliving.com and learn about Raw Chocolate Cocao, Noni, Goji Berries, Maca, Phytoplankton, Sacred Chocolate, Golden Incan Berrries and more....

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Can Chocolate Make You More Healthy?

photo credit: kspoddar

How's that for an opening statement? Are you like me? Would you eat even more chocolate if you could justify it by saying it was good for you? Well, hold onto your hat because it turns out that according to some recently released information some kinds of chocolate my very well be good for you! The renowned health expert, Andrew Weil even endorses the consumption of dark chocolate.

The link to the health benefits of chocolate was claimed in a study in the American Journal of Clinical Nutrition. The study was sponsored by the American Cocoa Research Institute and only consisted of twenty three participants. The summary or abstract from the study said that chocolate when combined with a healthy diet, increased HDL cholesterol levels, which is the good kind of cholesterol and also had an antioxidant benefit.

This study wasn't as earth shaking as the media hyped it to be. When you look deeper into the study you find that the results were exaggerated and that the beneficial effects from chocolate were minimal. Even the touted benefits of increasing HDL were not as great as originally claimed with the researchers admitting, "the cocoa-chocolate diet had neutral effects on lipids and lipoproteins."

It is well known that soy, grapes, tea, onions, apples, citrus and many others are rich sources of antioxidants, so it's not surprising that cocoa contains an antioxidant, too. How important is the antioxidant in chocolate? In "How good is chocolate?" nutrition expert Paul Nestel questioned the importance of chocolate's modest effects on LDL oxidation. He further asked, "Given that there are thousands of flavonoids in the foods that we eat ... should each new finding be greeted as an encouragement to eat that particular source because it contains a special flavonoid?"

As much as we love chocolate we have to put the benefits of eating it in perspective. You can get similar antioxidants from almost any other plant-based foods. Vegetables, fruits, and whole grains are much better sources of antioxidants, and also contain many other healthful nutrients. And unlike chocolate, they won't increase your waistline with extra calories from sugar and fat.

As much as we would like to believe it, the fact is that chocolate is a great tasting dessert food but it is a long way from being health food. Like anything else that we may consider a vice, it should be consumed in moderation.

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About the Author: teahupoo

Gregg Hall is a business consultant for online and offline businesses and lives in Navarre Florida. Get more tips on french chocolate at http://www.chocolates-plus.com

recipe for raw chocolate bars  health benefits of chocolate  cranberry juice and dark chocolate