JULY 9, 2012 CHOCOLATE

"There's nothing better than a good friend, except a good friend with chocolate." - Linda Grayson

"All you need is love. But a little chocolate now and then doesn't hurt." - Charles M. Schulz

"The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain." - Thomas Jefferson

We all love chocolate. Cocoa ( Theobroma cacao) has been studied several times. It has been shown to have blood pressure lowering effects. I do not think conclusively I can comment on chocolate's effects on lowering the risk of coronary artery disease. Chocolate has been shown to reduce cardiovascular disease by 38% and diabetes by 31-26%. A German study concluded that those individuals that consuming little no no chocolate had the highest incidence of myocardial infarction ( heart attacks) and stroke. Similar studies were found in Dutch men and postmenopausal American women.


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 antioxidants , like flavinoids that make raw cacao a super food. I would start to investigate why you should be eating cacao. The flavanols have been shown to positively impact cardiovascular disease as atherosclerosis, platelet function and endothelial function.

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. The role of these neurotransmitters is an exciting field. In the same vain, I educate individuals that the neurotransmitter, serotonin is made in the small intestines (90%) and in the brain (10%) I discuss the role the small intestines ( I call it the gut) and emotions as melancholia, depression, anxiety, sleep disorders and memory/focus and concentration issues.

Another 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. I do not know anyone that could consume that much chocolate, but I am sure The Guinness Book of World Records has the answer.

A study published in Curr Hypertens Resp in December 2011 concluded that the consumption of chocolate ( Theobroma cacao) is inversely related to Cardiovascular Heart Disease in the United States. Thus, the more dark chocolate the less risk of heart disease. These studies are hard to interpret. For one subjects can taste which chocolate is the better one by the bitterness. This gives away which chocolate is better. It would be difficult thus to do double blind studies.

I also feel what is the right dose of theobroma one should be studying ? Is there too much chocolate that can be dangerous to oneself ?
I do know this --If you want chocolate it should be dark chocolate NOT milk chocolate.

Until tomorrow. ..