It appears that cacao is mostly the product of slave labor.
Many will find the taste of raw cocoa beans unpleasant, though I like them. Cocoa on it's own may not be so bad in moderation (aside from it's heavy metals content, toxicity, and possibly causing migraines or energy zapping), but most often it's consumed with other ingredients like soy lecithin (by-product of soy), milk or milk fat, and sugar. In some cases; Chocolate has positive aspects.
So you should restrict your consumption of oxalate-rich foods. These include beans, beets, blueberries, celery, chocolate, grapes, green peppers, parsley, spinach, strawberries, summer squash, and tea.
Low levels of minerals leave the bones and heart deprived of calcium, the immune system low in zinc, and the muscles prone to pain and spasms. Nourishing herbal infusions, plain yogurt, seaweed, and organic chocolate are magnificent sources.
Insufficient phytoestrogens in the diet increase breast cancer risk and menopausal distress. Nourishing herbal infusions, lentils, roots and seeds are the best sources.
Lack of high-quality fats can lead to thyroid problems, immune system stress, lack of energy, and blood vessel disease. Nourishing herbal infusions, full-fat yogurt, organic chocolate, olive oil, organic butter, nuts and seeds are superb sources.
The caffeine in chocolate is not the main reason chocolate causes migraines. There's a group of substances called amines, common in food, which are the main food trigger of migraines. There are different amines in different foods. The one in chocolate is the worst.
The main flavanols found in the high flavanol beverage were epicatechin (61 milligrams per day) and catechins (20 mg/d), while the low flavanol drink contained about one tenth these concentrations.
“These amounts [in the high flavanol beverage] are similar to those found in 100 grams of dark chocolate,” explained the researchers.
Chocolate contains a small amount of caffeine, but also contains a good amount of another substance called theobromine. This is an substance analogous to caffeine, producing similar physiological effects. When you combine the caffeine and the theobromine contained in a one-ounce piece of chocolate, you end up with the stimulating power of 40 milligrams of caffeine!
Joined: 22 Feb 2006 Posts: 8249 Location: Fingerlakes - NY usa
Quote:
Department of Health Services dating back to 1993 found lead contaminants in 112 candies that exceeded state and federal guidelines. Although 85 are made in Mexico , American brands, including Hershey's chocolate, also tested positive for lead contamination.
The lead present in chocolate products is likely to be the result of sloppy manufacturing practices and poor raw materials purchasing practices by cocoa-producing companies. A great deal of scientific research points to the use of leaded gasoline, as well as lead and cadmium in pesticides and fertilizers, as likely sources for lead and cadmium in chocolate. The chocolate companies fail to take available steps to remove from their products both the natural and man-made sources of lead, such as those created by the use of alkalizing agents in making chocolate, or from the use of leaded gasoline, lead in pesticides and fertilizers in growing cocoa beans, or from lead in common dust that occurs in manufacturing plants and from transit vehicles
I've heard from a waste oil disposal facility that Hershey's buys their waste oil for use in manufacturing chocolate. I tried to find something more on this, but gave up.
Tue Dec 19, 2006 11:25 am
madthumbs
Joined: 22 Feb 2006 Posts: 8249 Location: Fingerlakes - NY usa
A number of scientific studies suggest that some types of cocoa contain substances that could enhance blood flow in the brain and improve brain function.
An international panel of scientists presented their findings yesterday at the annual meeting of the American Association for the Advancement of Science (AAAS).
The session was titled "The Neurobiology of Chocolate: A Mind- Altering Experience?" It was sponsored by Mars Incorporated. The company has been sponsoring research on the nutritional and medical potential of cocoa's naturally occurring flavanols for the last 15 years.
The scientists suggested that a special cocoa could be made to retain the naturally occurring compounds known as flavanols to help keep the brain healthy and to prevent cognitive decline and dementia.
The Chief Science Officer at Mars Inc, Dr Harold H. Schmitz, said that many laboratories are coming to the same conclusion about flavanol-rich cocoa and its beneficial effects on health. He said the discoveries suggest that products containing "this cocoa could be developed to help maintain healthy brain function throughout several life stages. More research examining the potential of this cocoa in this important area of public health need is clearly warranted."
The scientists reported several studies where the flow of blood to the brain was observed in different groups of people after consuming a specially prepared cocoa rich in flavanol. The drink was supplied by Mars Inc.
Dr Ian Macdonald of the UK's Nottingham Medical School looked at changes in regional brain blood flow in participants who drank the flavanol-rich cocoa. He suggested that cocoa flavanols could be used to treate vascular impairments in the brain.
He said the study showed "that acute consumption of this particular flavanol-rich cocoa beverage was associated with increased blood flow to grey matter for 2 to 3 hours."
Dr Macdonald added that the food components like cocoa flavanols could be used to increase blood flow in the brain and enhance "brain function among older adults or for others in situations where they may be cognitively impaired, such as fatigue or sleep deprivation."
Another scientist from Harvard Medical School and Brigham and Women's Hospital in Boston, US, Dr Norman K. Hollenberg, presented the results of his work with the Kuna Indians of Panama. The Kuna drink a type of cocoa rich in flavanols on a daily basis and have unusually low blood pressure and rates of cardiovascular disease.
The study is published in the International Journal of Medical Sciences.
Dr Hollenberg and colleagues used death certificates from 2000 to 2004 to compare cause of death between the Kuna who live on the San Blas islands and those who live on mainland Panama. The Kuna who live on mainland Panama do not drink the flavanol-rich cocoa.
There were 77,375 deaths in mainland Panama and 558 on the islands. Only Kuna live on the San Blas islands.
They found that the island-dwelling Kuna had much lower rates of death due to diseases that cause death in much of the world. For instance on mainland Panama the rate of cardiovasculat disease (the leading cause of death) was 83.4 plus or minus 0.70 age-adjusted deaths per 100,000, compared to 9.2 plus or minus 3.1 for the San Blas dwellers.
The rates for cancer on the mainland was 68.4 plus or minus 1.6 compared with 4.4 plus or minus 4.4 on the islands. Similar contrasts were found for diabetes mellitus. Dr Hollenberg and colleagues concluded that the comparatively lower risk of death from these causes among the Kuna in the San Blas "possibly reflects a very high flavanol intake". But they also stressed that there "are many risk factors and an observational study cannot provide definitive evidence."
The panel of scientists suggested that these various independent observations of the effect on the blood vessels of drinking flavanol rich foods could be because of the increase in circulating nitric oxide, which helps the circulation by dilating blood vessels and keeping them pliable.
Dr Hollenberg also got healthy volunteers who were over 50 to drink flavanol-rich cocoa. He noticed a "striking blood flow response" emerging over several weeks.
"Since this cocoa preparation is so well tolerated, it raises hope that the brain blood flow response it stimulates can result in maintenance of healthy brain function and cognition, which is an issue that unfortunately plagues many older adults today," said Dr Hollenberg.
Most commercially available cocoa is low in flavanol because it imparts a bitter taste. That is why a special flavanol-rich version was used in the tests. Mars Inc are starting to market flavanol-rich versions of chocolate bars and cocoa. Other producers are also following suit.
Another scientist, Dr Henriette van Praag of the Salk Institute for Biological Studies reported on a study of the effect of a particular flavanol, Epichatechin, in mice. She said the compound influenced the hippocampus, a gland in the brain that affects memory.
When the flavanol was added to their food, she said the mice demonstrated improved skill in solving and remembering a maze compared to mice who did not consume the compound.
