Chocolate

Cocoa is also one of the botanicals in Gin. I never understood the taste of gin until I read that. If you think of chocolate plus juniper berries, it gets you close. There are also dozens of other botanicals in gin, but next time you have some, you can taste the chocolate.
 
Two blocks of unsweetened chocolate (yeah, the brick kind) is the secret ingredient added to my family's chili recipe. My father was given the tip from a neighbor who was into Mexican cooking. Don't know if it really adds anything special...but folks tell me I make a mean bowl of chili.
 
Johnno said:
Chilli flavoured chocolate is also one that sounds strange but also works.

Good thing is it contains BOTH of the Vitamin Ch food groups! :)
I've been thinking of making a batch of Chicken Chilli.

Chocolate Chicken Chilli perhaps. Hmm... Maybe too much Vitamin Ch.:/
 
Why not combine the two best food groups in the world? Dark chocolate covered coffee beans! Snack of champions when you have a matinee and evening gig. :P

Herondancer
 
Found this one about chocolate while looking about oxytoxins and their probable relation to aphrodisiac foods or herbs like bananas or mint (or so it is said... helped me a lot with digestion issues though.)

_www(dot)chowhound(dot)com/topics/277675

Women have a physical reaction to chocoloate: the hormone oxytoxin. It's the same chemical released when we fall in love or have an orgasm or give birth or nurse. It is supposed that this hormone is what makes us want to stay with one man. This happens on a lesser level for men (and in some men not at all - I'm not being facetious, it's true!).
Then this one from Earthtimes.org, that can be related to chocolate as "group food" also:

Hormone oxytocin induces trust, says Swiss study

A spray of the hormone oxytocin might increase the levels of trust in humans, a Swiss study has found. However, the finding is likely to do more harm than good, due to the abuse of the hormone to pull off frauds.

“Of course, this finding could be misused. I don’t think we currently have such abuses. However, in the future it could happen,” said Ernst Fehr in Nature magazine.

Oxytocin is a hormone released in the brains of mammals during sexual intercourse and childbirth, said Markus Heinrichs, a psychologist at the University of Zurich and one of the authors of the study.

Under the study, researchers measured the levels of trust in 178 males by administering the hormone to half of them. Each participant was given 12 ‘points’, which was equal to about 50 cents. These participants were allowed to ‘invest’ the money with unknown human ‘bankers’. If they ‘invested’, the money would be multiplied by three times. However, the ‘banker’ was also given the choice of either giving the money back or keeping all of it. The exercise was repeated with four different ‘bankers’.

Before the exercise commenced, half the participants were given oxytocin, while the rest were given placebos. Researchers found that among those administered oxytocin, 45 per cent gave up all their points to the trustee. In comparison, only 21 percent of the placebo group exhibited this kind of trust

Expressing surprise at the findings, Heinrichs said that the study of oxytocin in prairie voles, famous for their monogamous behavior, had established the role of oxytocin in their behavior. Released during mating, the hormone led to the males staying around the same female and the family for life.

Other studies, involving genetic engineering of rats, had shown changes in their polygamous behavior. “We had a lot of data from animal research that showed oxytocin makes animals overcome avoidance behavior,” Heinrichs said. But he had not expected these results in humans. “I thought human beings were more complicated and it wouldn’t be so easy to influence such complex behavior as trust by one hormone,” Heinrichs said. He, however, added that the effect of the hormone in women might be different because women produce larger amounts of oxytocin.

The human brain releases oxytocin during orgasm, and in females, during childbirth and lactation. The hormone has been found to induce bonding between lovers as well as between parents and children. Synthesize oxytocin is generally used to induce labor.
So this hormone seems to have light & dark sides, depending on the situation. Actually there's more to it than just chocolate (God saves tobacco&chocolate :) !!
 
Hmm...I can't find any data supporting the claim that chocolate causes the release of oxytocin, but this study on oxytocin and trust is very interesting. It might help to explain the mechanism behind the psychopath's ability to elicit trust in normal people as well as the extreme difficulty normal people tend to experience in ending long term relationships even in the face of all sorts of abuse--particularly when sex is involved.

http://www.cassiopedia.org/wiki/index.php?title=Oxytocin
 
nf3 said:
Hmm...I can't find any data supporting the claim that chocolate causes the release of oxytocin, but this study on oxytocin and trust is very interesting. It might help to explain the mechanism behind the psychopath's ability to elicit trust in normal people as well as the extreme difficulty normal people tend to experience in ending long term relationships even in the face of all sorts of abuse--particularly when sex is involved.

http://www.cassiopedia.org/wiki/index.php?title=Oxytocin
Neither do I apart that phrase in that message board. A "local legend" of sort perhaps?

I thought about the psychopath's issue just after posting it, but I left it there for lack of knowledge about all the roundabouts of these hormones and that cassiopedia's page is really full of it!

I'm reading that oxytocin is given also to pregnant women to increase the uterine contractions in during difficult deliveries and if this is the case these injection are really normal schedule nowadays. In a friend of mine case the injection nearly killed the child, as that baby had the umbilical chord stuck around his neck. Perhaps it was even a consequence of that, don't know really, she either.

Anyway the child is alive and well, showing a full range of positive and negative emotions after 4 years on the BBM :-)
 
Now bad news.

Lead Contamination in Cocoa and Cocoa Products: Isotopic Evidence of Global Contamination

http://www.ehponline.org/members/2005/8009/8009.html

[...]chocolate products and manufactured cocoa contain relatively high levels of contaminant lead compared with the baseline value for Nigerian cocoa beans used to make those products. Isotopic composition analyses of the products indicate multiple sources of contamination of industrial origin, which is consistent with the observation that there are numerous sources of lead contamination during the production of cocoa that have yet to be identified (COPAL 2004a, 2004b). Similar lead isotopic composition in contaminated cocoa bean shells from Nigeria, together with the high ability of cocoa bean shells to adsorb lead, suggest that contamination during cocoa processing at each farm may be responsible for some of the contamination in cocoa products; we propose that the ongoing use of leaded gasoline in Nigeria contributes to that contamination.However, the low lead concentration in cocoa beans compared with those of manufactured cocoa and chocolate products indicates that most lead contamination in those products occurs after the beans are harvested and dried, during the shipping of those beans and/or the manufacturing of cocoa and chocolate products.
 
navigante said:
Now bad news.

Lead Contamination in Cocoa and Cocoa Products: Isotopic Evidence of Global Contamination

http://www.ehponline.org/members/2005/8009/8009.html

[...]chocolate products and manufactured cocoa contain relatively high levels of contaminant lead compared with the baseline value for Nigerian cocoa beans used to make those products. Isotopic composition analyses of the products indicate multiple sources of contamination of industrial origin, which is consistent with the observation that there are numerous sources of lead contamination during the production of cocoa that have yet to be identified (COPAL 2004a, 2004b). Similar lead isotopic composition in contaminated cocoa bean shells from Nigeria, together with the high ability of cocoa bean shells to adsorb lead, suggest that contamination during cocoa processing at each farm may be responsible for some of the contamination in cocoa products; we propose that the ongoing use of leaded gasoline in Nigeria contributes to that contamination.However, the low lead concentration in cocoa beans compared with those of manufactured cocoa and chocolate products indicates that most lead contamination in those products occurs after the beans are harvested and dried, during the shipping of those beans and/or the manufacturing of cocoa and chocolate products.
Indeed, quite a bad news

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Feather said:
Dark plain chocolate, 70-80 % cocoa minimum...
oh no, that's soft stuff -- try 99% cocoa, no sugar, slightly salted and spiced, mmmm!!
 
freetrinity said:
Feather said:
Dark plain chocolate, 70-80 % cocoa minimum...
oh no, that's soft stuff -- try 99% cocoa, no sugar, slightly salted and spiced, mmmm!!
:O

In a reverse-Pavlovian reaction, my mouth is drying up just at the thought eating that!
 
:lol: this thread makes me chuckle!

I think Chocolate should be THE major food in 4 D! (Laura)

Well, perhaps it is no coincidence that the name for chocolate is Theobroma! Food of the gods! Theobroma cacao is a versatile plant. Not only can you eat the fruit and the bean (what we call cacao), but the leaf can be used in an infusion as a cardiotonic and diuretic, the bark decoction can be used for scabies and I'm sure someone once told me that the bark can also be helpful in cases of snakebite, but don't quote me on that.

Cacao is said to be one of the most complex food sources known, containing approximately 1,200 chemicals constituents...many of which are mood-enhancers and medicinal in certain ways. Some research has also indicated that the magnesium in cacao has therapeutic properties. For more info, see:

Planells E, Rivero M, Mataix J, Llopis J (1999), "Ability of a Cocoa Product to Correct Chronic Magnesium Deficiency in Rats", Int. J. Vitam. Nutr. Res, Jan 69 (1): 52-60

Some believe that the need for magnesium is one of the reasons why women crave chocolate at particular times of the month.

Personally, I like dark chilli chocolate...the chilli dilates capillaries allowing greater absorption of the properties of chocolate. I think ginger and cinnamon also have a similar effect.
 
Dark chocolate and jalapeno or cheyenne peppers is also a good combo. I prefer jalapenos :) ....the peppers also have many health benefits
 
I tell everyone that chocolate is a vitamin.!.!.! :)

And makes good nutrition bars.!.!.! :evil:
 
I recently started to search for more info about cacao and chocolate.
It looks like it is very good source of magnesium and iron.
Here is what i found
Source : __http://www.naturalnews.com/022610.html

(NaturalNews) Are you one of the rare individuals on this planet who does not like nor ever craves chocolate at some point in your life? But, if you are like most of the Western world, have you ever wondered why chocolate can be so addictive, apart from its rich sweet lingering taste? Well, it has to do with your brain chemistry and brain chemicals known as neurotransmitters.

What are neurotransmitters? They act like messengers or little power-brokers that run around in our brain telling the body what to do. They orchestrate our moods, influence our thought patterns, and affect our energy levels, states of alertness, concentration and drowsiness.

So what does chocolate and neurotransmitters have in common? Chocolate affects the brain by causing the release of certain neurotransmitters which can trigger emotions, one of which is euphoria; maybe that's why it is so desirable?

The health-benefits of chocolate have been known to us for some time now, but there is more to chocolate that we need to know. For instance, did you know that chocolate and cacao are not the same? True, there is a clear distinction between commercial chocolate which has no health benefits and organic dark chocolate, ideally with no added sugar. Yet if you're a chocolate lover, consider small amounts of raw cacao as a better option.

The reason why raw cacao is the best choice for healthy benefits is because raw cacao contains the very popular antioxidants (anti-aging guys) that make raw cacao a superfood. But there is more to know than just this.

Let's have a look at raw cacao:

Cacao is derived from Theobroma Cacao beans, which literally means "Food of the Gods". Cacao contains over 300 compounds including: protein, fat, carbohydrates, fiber, iron, zinc, copper, calcium and magnesium. Magnesium helps to build strong bones and is a muscle relaxant associated with feelings of calmness. Cacao is also high in sulfur, which helps form strong nails and hair.

In addition, cacao also contains the chemicals phenylethylamine (PEA) and anandamide. PEA is an adrenal-related chemical that we create naturally when we're excited. It also plays a role in feeling focused and alert because it causes your pulse rate to quicken, resulting in a similar feeling to when we are excited or fall in love!

Another 'bliss' chemical found in chocolate is the lipid anandamide. It's there in our brain when we feel great. Anandamide is also called "chocolate amphetamine" as it causes changes in blood pressure and blood-sugar levels, leading to feelings of excitement and alertness.

Anandamide works like amphetamines to increase mood and decrease depression, but it is not addictive like caffeine or illegal with undesirable side-effects like amphetamines. Anandamide is quite unique in its resemblance to THC (tetrahydrocannabinol), a chemical found in marijuana.

The good news is that even though the anandamide in chocolate helps to create feelings of elation, the effect is not the same as the THC in marijuana. It would take approximately twenty five pounds of chocolate to achieve a 'high' similar to marijuana and the nausea would overpower any feelings of bliss at all.

Are there any controversial compounds in Cacao?

Yes, out of 300 plus compounds found in raw cacao there are at least two:

1) theobromine - affects our nervous system

2) oxalic acid - inhibits calcium absorption

Lets look at the most controversial – theobromine. Theobromine makes up between 1-2% of the cacao bean and it stimulates the central nervous system and dilates blood vessels. Theobromine has about 1/4 of the stimulating power of its sister molecule caffeine.

Theobromine is a mild diuretic (increases urination) and has been used as a medical drug to treat heart attacks that have resulted from an excessive accumulation of body fluid.

It's interesting to note that dogs should not eat cacao or chocolate because they lack the necessary enzymes to metabolize theobromine in excess of 100-150 mg per kilogram of the dog's body weight. If dogs eat this much cacao it can cause cardiac arrest.

Probably the most controversial of theobromine effects is that it can cause some people to feel hyper and then lethargic, in a very similar way to caffeine. Also, theobromine can cause headaches in some individuals. There has been some debate as to whether or not caffeine really exists in chocolate. Some scientists believe that it is the theobromine which is solely responsible for its caffeine-like effects.

Caffeine and Cacao:

* According to the Chocolate Information Center, sponsored by Mars Inc., a 50-gram piece of dark chocolate (about the size of your average chocolate bar) will yield between 10 and 60 milligrams of caffeine, while an average 150 ml cup of coffee can yield up to 175 milligrams.

* 40 grams of dark chocolate contains the same amount of caffeine as one cup of decaffeinated coffee, and yet it will stimulate sensitive individuals.

* A cup of hot chocolate usually contains about 4 or 5 milligrams of caffeine, which is about 1/20 that of a cup of regular coffee.

So what is the story with Oxalic Acid found in cacao?

Although both cacao and chocolate are rich in calcium, they contain oxalic acid as one of their 300 plus compounds. Oxalic acid interferes with the body's absorption of calcium. Not only does oxalic acid prevent cacao products from being good sources of calcium but oxalic acid also interferes with calcium absorption. If you are consuming traditional chocolate with sugar then calcium loss is even greater as sugar excretes calcium reserves from our body even more so than oxalic acid.

Other foods that contain moderate amounts of oxalic acid are rhubarb stalks, star fruit, black pepper, parsley, poppy seed, amaranth, spinach, chard, beets, most nuts and beans.

Is Cacao the best antioxidant on the market?

That all depends on what kind of cacao, where it is grown and how it has been treated. If it is certified as Organic Raw Cacao then it is an excellent source of antioxidants and if it is not then you are consuming a whole lot of chemicals from irradiation and spraying of chemicals which are standard practice in growing cacao beans.

In the ORAC chart raw cocoa powder is at the top of the antioxidant list with almost four times the amount of antioxidants as Goji Berries.

The ORAC (Oxygen Radical Absorbance Capacity) scale was developed by the United States Department of Agriculture to measure the effectiveness of antioxidants to absorb free radicals that cause cell and tissue damage. The higher the ORAC score, the higher the level of antioxidants present in the food.

Even though cacao is much higher in antioxidants than goji berries, it does not mean that it is better. Why? Because consuming 100 grams of goji berries is quite beneficial whereas consuming 100 grams of raw cacao is too much in one day in one go, and the benefits would turn into side-effects. Cacao is simply very powerful on your central nervous system and with this much cacao, the content of oxalic acid would interfere with calcium retention. Yet, consuming 40 grams of raw cacao at the most or a 50 gram organic, dark, sugar-free chocolate is beneficial and quite enjoyable.

ORAC scores for the Top 10 Antioxidants Foods (per 100 grams)

1) Raw cocoa powder* 95,500

2) Raw cacao nibs* 62,100

3) Roasted cocoa powder 26,000

4) Organic Goji Berries* 25,300

5) Acai Berries* 18,500

6) Dark Chocolate 13,120

7) Milk Chocolate 6,740

8) Prunes 5,770

9) Raisins 2,830

10) Blueberries 2,400

Source: US department of Agriculture/Journal of American Chemical Society

*Brunswick Laboratories MA, USA

Finally, choosing raw organic cacao powder and having approximately 40 grams at most, equivalent to 4–6 heaped teaspoons, throughout the day is ok. Replacing your morning coffee with a raw cacao drink would be a much healthier alternative as it is loaded with antioxidants and bliss chemicals. An ideal and healthy way of having hot cacao is with some organic coconut milk and stevia with some cinnamon added on top, a recipe for a "pick me up and feel good" without the hype and jitters.

Please bear in mind that having too much cacao in one go can overstimulate your central nervous system, as well as your heart and your brain. This can cause you to feel quite hyper and then drowsy at some point after. That is the side-effects of having too much. Be aware that cacao nibs are quite potent and having 4-5 is probably enough, having a handful is overdoing it.

If you love chocolate as most of us do, pick a dark organic variety with no added sugar. Raw cacao might just perk up your mornings and elevate your moods in times when you want to stay productive.

References:

Lead Contamination in Cocoa and Cocoa Products: Isotopic Evidence of Global Contamination (http://www.ehponline.org/members/20...)

Cousens, Gabriel, M.D. with Mark Mayell. Depression-Free for Life. New York: Harper Collins, 2001.

Jensen, Dr. Bernard. Dr. Jensen's Guide To Body Chemistry & Nutrition. Los Angeles, CA: Keats Publishing, 2000.

Holt RR, Lazarus SA, Sullards MC, et al. Procyanidin Dimer B2 [epicatechin-(4beta-8)-epicatechin] In Human Plasma After The Consumption of Flavanol-Rich Cocoa. Am J Clin Nutr. 2002; 76:1106-1110.

Richelle, M, Tavazzi I, Offord E, "Comparison of the Antioxidant Activity of Commonly Consumed Polyphenolic Beverages (Coffee, Cocoa, Tea) Prepared Per Cup Serving," J Agric Food Chem. 2001;49:3438-3442.

Rios LY, Bennett RN, Lazarus SA, et al. "Cocoa Procyanidins Are Stable During Gastric Transit In Humans. Am J Clin Nutr. 2002; 76:1106-1110.



About the author
Teya Skae M.A.
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Teya is the founder of Empowered Living
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