Chocolate and Health Benefits

All these statements are backed up by research and surveys, but please have in mind that the best source is raw unprocessed unheated cacao beans or chocolate made with raw unheated cacao beans and other healthy unprocessed ingredients. Do not believe that cheap chocolate from the supermarket with a high amount of sugar can do it for you.

1. PREVENTION OF CARDIOVASCULAR DISEASE

Chocolate scores well in all researches done for protective effects against heart disease.

• lowering blood pressure
• anti-inflammation
• anti-platelet function
• higher HDL, decreased LDL oxidation
• flavonoid content may reduce risk of cardiovascular mortality
• flavonoid content may reduce risk of CHD mortality.

http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pubmed&pubmedid=16390538

http://archinte.ama-assn.org/cgi/content/short/166/4/411

2. ARTERIOSCLEROSIS

Research has shown that the antioxidant effects of cacao are helpful in arteriosclerosis. They were supperior to vitamin C, vitamin E and probucol.

http://www.ncbi.nlm.nih.gov/pubmed/15777537?dopt=Abstract

3. OXIDATIVE STRESS

Lowering oxidative stress is an issue for anybody with a busy lifestyle, but specially for athletes and people in recovery. The high amount of Magnesium and antioxidants in raw cacao can help lowering the risk in sport injuries as well as shorten up the recovery time of illnesses any kind.

4. CHOCOLATE’S POLYPHENOLS ON BOWEL HEALTH

http://www.ncbi.nlm.nih.gov/pubmed/15087264?dopt=Abstract

5. BLOOD SUGAR AND DIABETES

Studies have shown that the dietary intake of raw cacao products has a positive impact on a stable low blood sugar and can help diabetes.

http://www.naturalnews.com/021961.html

Please find a lot of great article about health and of course, chocolate in Mike Adam’s, the health ranger, site:

http://www.naturalnews.com

Also check out the website of the World Cocoa Foundation:

http://www.ncbi.nlm.nih.gov/pubmed/15087264?dopt=Abstract

Raw Cacao, Chocolate and ORAC

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

Cacao and its healthy minerals, etc.

Dried Cacao beans

Cacao Beans are extraordinarily nutritious!

Magnesium: Cacao seems to be the #1 source of magnesium of any food. Magnesium is one of the great alkaline minerals. It helps to support the heart, brain, and digestive system (it fights constipation). Magnesium is also important for building strong bones. Magnesium balances brain chemistry and has a strong influence on feelings of ease and happiness. This is likely the primary reason women crave chocolate during the monthly cycle. Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium! Cacao has enough magnesium to help reverse deficiencies of this mineral.

Iron: Cacao contains 314% of the U.S. RDA of iron per 1 ounce (28 gram) serving. Iron is a critical mineral in nutrition. Iron is part of the oxygen carrying protein called hemoglobin that keeps our blood healthy.

Chromium: Chromium is an important trace mineral that helps balance blood sugar. Nearly 80% of Americans are deficient in this trace mineral. Chromium plays a significant role in detoxifying the liver from alcohols which build up during the fermentation process of sugars and starchs when we overeat or make bad food choices. It has a major influence on blood cleanse.

Anandamide: Anandamide (The Bliss Chemical) is an endorphin that the human body naturally produces after exercise. Anandamide has so far only been found in one plant — Cacao. Anandamide is known as “The Bliss Chemical” because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies’ ability to breakdown anandamide. This means that, when we eat cacao, natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer.

Theobromine: Cacao usually contains about 1% theobromine. Theobromine is an effective anti-bacterial substance and kills streptococci mutans (the primary organism that causes cavities). Theobromine is a chemical relative of caffeine but is not a nervous system stimulant. Theobromine dilates the cardiovascular system making the heart’s job easier. This is one of the major reasons why cacao is an important part of a heart healthy diet.

Antioxidants: Cacao contains the highest concentration of antioxidants of any food in the world. These antioxidants include polyphenols, catechins, and epicatechins. By weight, Cacao has more antioxidants than red wine, blueberries, acai, pomegranates, and goji berries COMBINED.

Cacao Also Contains the Following Important Unique Nutrients:

Manganese: Manganese helps assist iron in the oxygenation of the blood and formation of hemoglobin. Interestingly, manganese is also concentrated in tears.

Zinc: Zinc plays a critical role in the immune system, liver, pancreas, and skin. Additionally, zinc is involved in thousands of enzymatic reactions throughout the human body.

Vitamin C: Cacao must be raw to contain vitamin C. All cooked and processed chocolate has no vitamin C. A one ounce (28 gram) serving of Cacao Beans supplies 21% of the U.S. RDA of Vitamin C. However, Cacao goes really good with fruits and greens that are high in Vitamin C and should be consumed together, there are yummy smoothies in our recipe section.

Omega 6 Fatty Acids: Cacao contains essential omega 6 fatty acids when it is RAW.

Phenethylamine (PEA): Phenylethylamine (PEA) is found in abundance in cacao. Because PEA is heat sensitive, much of the PEA in conventional cooked and processed chocolate is missing. PEA is the chemical that we produce in our bodies when we fall in love. This is likely one of the main reasons why love and chocolate have such a deep connection. PEA also plays a role in increasing focus and alertness.

Tryptophan: Tryptophan is an essential amino acid that is transformed into important stress-protective neurotransmitters including serotonin and melatonin. Tryptophan is heat sensitive and therefore it is “cooked out” in many high protein foods and in conventional processed chocolate.

Serotonin: Serotonin is the primary neurotransmitter in the human body. Serotonin is similar in its chemistry to tryptophan and melatonin. Serotonin helps us build up our “stress defense shield.”

Does Cacao Contain Caffeine?
Specialists have different opinions about the subject. David Woolfe quote: ‘… Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of Cacao Beans or cacao beans will yield anywhere from zero caffeine to 1,000 parts per million of caffeine (less than 1/20^th of the caffeine present in coffee)….’

My research and understanding: People seem to assume that caffeine is the only stimulant. Theobromine clearly has stimulant properties, so we reflexively attribute those effects to caffeine — even though many of the effects are fundamentally different from caffeine. I guess it is easier to just say it is caffeine. I believe that we casually refer to caffeine, when we really mean a whole class of chemicals called xanthines, of which caffeine is but one example. Theobromine is not addictive, Caffeine is. (The same confusion applies to Guarana and Mate: their chemical structure looks pretty similar to Caffeine as well).

Irish Moss

Purple moss in nature

What it is:

Irish moss, or carrageen moss (Irish: carraigín, “little rock”), is a species of seaweed which grows abundantly along the rocky parts of the Atlantic coast of Europe and the Americas as well as parts in the Pacific. In its fresh condition the plant is soft and cartilaginous, varying in color from a greenish-yellow, through red, to a dark purple or purplish-brown. The principal constituent of Irish moss is a mucilaginous body, made of the polysaccharide Carragenan of which it contains about 55%; the plant also has nearly 10% of protein and about 15% minerals, specifically rich in iodine and sulfur. Because of the abundant cell wall polysaccharides it will form a jelly when boiled or processed with water expanding from 20 to 100 times of its weight.

Use in the food industry:

Irish moss is used in bulk by the food industry to make jellies or aspic and as a smooth binder. This can go from ice creams, deserts, drinks, savory foods and flans.

Cosmetically used:

Emulsifier in skin creams, gels, shampoos, and as a skin softener. And it nourishes and protects your skin from environmental elements. It is an anti-tissuive, and effective against halitosis, the formation varicose veins.

Irish Moss , when mixed to body lotions, turns your dry, rough, patchy skin into smooth, silky, hydrated, glowing skin . It moisturizes and treats even the most unmanageable skin problems , including eczema, psoriasis, rashes and sunburns . It supports skin’s natural moisture barrier-keeps harmful, drying external elements out and beneficial moisture in. Helps support healthy skin appearance.

Health Benefits:

Irish Moss contains A,B,C,D vitamins that nourishes the skin In addition to its functional benefits. Raw Irish Moss is an excellent source of minerals. This almost-tasteless seaweed is loaded with life-enhancing nutrients such as sulphur compounds, protein, iodine, bromine, beta-carotene, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, pectin, B-vitamins and vitamin C. Notably absent from a vegetarian diet, sulphur-containing amino acids, such as taurine, are abundant in Irish moss, more so than in any other type of seaweed!

it has been used to treat peptic and duodenal ulcers when used as a gelatinous substance and to inhibit arteriosclerosis. Irish moss is reported to be effective against, cancer and radiation poisoning (possibly because of the iodine content of Irish moss), it protects from obesity and cholesterol build up. Irish moss has a well documented anticoagulant effect on the blood, and clears up many bladder complaints. Irish Moss gives excellent sources of calcium, magnesium, sodium and iodine (essential to normal thyroid function).

It is used to increase the metabolic rate and give strengthen connective tissues, including the hair, skin and nails.

Our Irish Moss bags

RAW FOOD PREPARATION:
HOW TO SOAK IRISH MOSS:
Place a handful or all of your Irish Moss into a tall container. Rinse well 3 or 4 times and let soak up to 6 hours in the fridge. Change the water at least twice a day. Check on hidden sand, small stones or other impurities. Don’t worry about the “fragrance” when the sea moss is ready to use, it is practically odorless and tasteless.
If you do not have enough time you may soak the Irish Moss in lukewarm water for a few hours only. However, it will lessen a little of its gelatinous effect and you should use a little more in your recipe. The moss is ready when it has a creamy white color and nearly double size and weight than its dry original state.

HOW TO USE IRISH MOSS:
According to your recipe blend the Irish Moss and water together until it is well broken down and very creamy. Before adding other ingredients make sure that you blend all chunks of the moss which might kept sticking on the lid and the walls of the blender. Irish Moss will make any liquid fluffy and is a substitute for gelatin and other thickeners such as agar agar, pectin, soy lecithin, tapioca or corn starch.

HOW TO STORE IRISH MOSS:
Dry Irish Moss can stay up to a year in a cool dry place as the salt will preserve it. If you have soaked more Irish Moss than you need you may keep it in the fridge and change the water every day and it will keep fresh up to 3 weeks. You may also blend the Moss with little water until you get a thick creamy consistency and store it in a closed glass jar in the fridge for up to 3 weeks, this is a nice idea when you frequently use Irish Moss, and you have the paste ready.

Please go to the recipe section, there are 2 yummy raw food preparation posted.

Processing the Cacao Beans

Besides the nutritional characteristics of cacao, the processing of the beans is of the utmost importance in order to guarantee quality chocolate. This process can be subdivided into the following phases:

Cacao pod

HARVEST
The cacao pods, which grow on the trunk and the larger branches of the plant, are broken off in order to remove the beans enclosed in their mucilaginous pulp. The beans are piled up on banana leaves to facilitate the fermentation process (note: this is the traditional way)
FERMENTATION
During the fermentation process – which lasts from3 to 6 days according to climate, altitude, variety – the bitterness and astringency of the beans is curbed and the basis for the aromas is developed. The cacao bean is subjected to an increase in temperature of up to 50° C, which melts the mucilaginous pulp and facilitates the development of chemical reactions inside the bean itself.

DRYING
At the end of the fermentation process, the cacao beans, now free of the mucilaginous pulp, are dried on the ground if the season is favourable. In case of rain, they are placed in well-aerated places. The drying process reduced the humidity to 7%.

CLEANING

To make the beans suitable for raw consumption the beans get cleaned of the microbes, bacteria and any other pollutants which otherwise would be killed during the Roasting. Our beans are also lab tested and hands-down — the cleanest beans on the market!

You can buy shelled and unshelled beans and the small pieces, nibs. Further the cacao nibs are cold pressed to receive the white flavorful cacao butter and cacao powder.

Although we are not using Roasted beans I feel it is quite interesting to understand the process, therefore please continue reading:

ROASTING
The roasting of the cacao is a very delicate operation and the identification of the ideal roasting point requires great experience. Bad roasting may have negative effects on the quality of the cacao, which may have a burnt taste.
When the cacao beans exit the cleaning machines they enter the roaster whole and are then heated to a temperature between 120 -140° C. They are then cooled and thrown into the winnowing machine that separates the shell from the meat, or nib, inside.

GRINDING
During this phase the cacao bean is ground and turned into a liquid paste called cacao liquor or paste, Made of cacao butter and the dry part of the bean. This paste is mixed with sugar (or with milk in the case of milk chocolate) and refined. The chocolate is born.

CONCHING
The chocolate is put into vats and mixed at a constant temperature for up to 72 hours (but sometimes as long as 120 hours). This eliminates any humidity, unpleasant aromas, excess bitterness or acidity, and perfectly emulsifies all the ingredients.
TEMPERING
With the procedure the process of crystallization and solidification of the chocolate begins. This operation determines the chocolate’s ductility, gloss, and consistency.

Cacao Varieties

CRIOLLO
Criollo (or in English “Creole” or “indigenous”) is the oldest variety of cocoa. It is cultivated in Central America and South America, but there are also plantation in the Archipelago of Samoa (Polynesia), Sri Lanka, Madagascar, and Java. It is of an excellent quality and known for being very aromatic and having a delicate and not very bitter flavour. The seeds have a light-coloured shell. It is used for high quality chocolate, but rarely in a pure form in that world production is extremely limited. Venezuelan Cacao is the highest rated quality cacao on the market.

FORASTERO
Originally from the Amazon, forastero chocolate also comes from Ghana, Nigeria, the Ivory Coast, Sri Lanka, Malaysia, and Indonesia. The beans are dark in colour and the resulting cocoa has a strong flavour, very persistent and a bit acid. This variety accounts for about 85% of the world’s production.

TRINITARIO
This is a hybrid of the crillo and forastero varieties. The first plantations developed in the Trinidad islands, from which this variety took its name. The performance and the resistance to infection is very similar to that of the forastero, yet the quality is considerably higher. Today it is cultivated in Africa and in Central America, representing 10-15% of the world’s production.

CRU
This name indicated the finest cocoa, the best that any connoisseur can desire. As for the best known wines, many cru chocolates are vintage and the bars are numbered. Among the varieties of cru, we would like to mention: Madagascar, which has a distinctive almond aroma; the bitter and robust Ghana, and Trinidad, which is full-bodied and smells of chestnuts. There are also: Equador, Jamaica, Esmeraldas, Rio Caribe Superior, and Sumatra varieties.