"Natural news is a propaganda paper with an agenda"
And what exactly is their agenda? To support natural health and health freedom, tell the truth about natural healing, plants, vitamins and minerals, and oppose the oppression of mainstream medicine, Big Pharma and their FDA lackeys. Which should fit right in with the stated theme of this website.
Just FYI, Natural News sells no health or nutritional products and earns no money from health product manufacturers or promoters. They refuse to accept money from the makers of any product they review and review such products entirely on merit.
Furthermore, Mike Adams is recognized by natural health figures such as Jon Barron, Dr. Mercola, Byron Richards and others across the US.
I am not saying that I advocate eating large quantities of raw cocoa, but if we were to judge natural items that may offer health benefits based on whether animals eat them or whether certain amount might be toxic to human there would be a great many health boosting and life saving natural items we would dispense with. Even water consumed in enought quantity will kill you.
Almost all of the anti-cocoa information comes from self appointed raw foods guru Paul Nison, who promotes himself as "The World's Leading Raw Food Author, Lecturer & Raw Food Gourmet" after he reportedly cured himself of ulcerative colitis at age 19 and went on to write three books and heavily promote himself. Among other things, Nison the guru says that 22 pounds of cocoa might be enough to kill you. Duhhh! I have been on - and seen - some chocolate binges before, but 22 pounds? Hell, 22 pounds of just about anything would kll you!
The world's oldest woman lived to be 122 years old and ate two pounds of chocolate a week. Actually she stopped at the age of 119 and lived only three more years. Granted she was the exception, but somehow I get the feeling that if Nison were promoting raw chocolate, he would have used that as proof of it's benefits.
If chocolate were so dangerous, one might ask where is the proof of all the deaths and illness that have occured? The fact is, other than animals, there is none among humans, who have had a history of safe use for at least 3000 years now.
2000 BC, Amazon: Cocoa, from which chocolate is created, is said to have originated in the Amazon at least 4,000 years ago.
Sixth Century AD: Chocolate, derived from the seed of the cocoa tree, was used by the Maya Culture, as early as the Sixth Century AD. Maya called the cocoa tree cacahuaquchtl… "tree," and the word chocolate comes from the Maya word xocoatl which means bitter water.
300 AD, Maya Culture: To the Mayas, cocoa pods symbolized life and fertility... nothing could be more important! Stones from their palaces and temples revealed many carved pictures of cocoa pods.
600 AD, Maya Culture: Moving from Central America to the northern portions of South America, the Mayan territory stretched from the Yucatán Peninsula to the Pacific Coast of Guatemala. In the Yucatán, the Mayas cultivated the earliest know cocoa plantations. The cocoa pod was often represented in religious rituals, and the texts their literature refer to cocoa as the god’s food
1200, Aztec Culture: The Aztecs attributed the creation of the cocoa plant to their god Quetzalcoatl who, descended from heaven on a beam of a morning star carrying a cocoa tree stolen from paradise. In both the Mayan and Aztec cultures cocoa was the basis for a thick, cold, unsweetened drink called xocoatl… believed to be a health elixir. Since sugar was unknown to the Aztecs, different spices were used to add flavor, even hot chili peppers and corn meal were used!
Aztecs believed that wisdom and power came from eating the fruit of the cocoa tree, and also that it had nourishing, fortifying, and even aphrodisiac qualities. The Aztec emperor, Montezuma drank thick chocolate dyed red. The drink was so prestigious that it was served in golden goblets that were thrown away after only one use. He liked it so much that he was purported to drink 50 goblets every day!
The cocoa beans were used for currency… records show that 400 cocoa beans equaled one Zontli, while 8000 beans equaled one Xiquipilli. When the Aztecs conquered tribes, they demanded their payment in cocoa! By subjugating the Chimimeken and the Mayas, the Aztecs strengthened their supremacy in Mexico. Records dating from 1200 show details of cocoa deliveries, imposed on all conquered tribes.
1492, Columbus Returns in Triumph From America: King Ferdinand and Queen Isabella were presented with many strange and wonderful things… the few dark brown beans that looked like almonds didn’t get a lot of attention.
1502, Columbus landed in Nicaragua: On his fourth voyage to America, Columbus landed in what is now called Nicaragua. He was the first European to discover cocoa beans being used as currency, and to make a drink, as in the Aztec culture. Columbus, who was still searching for the route to India, still did not see the potential cocoa market that had fallen into his lap.
1513, A Slave is Bought for Beans: Hernando de Oviedo y Valdez, who went to America in 1513 as a member of Pedrarias Avila's expedition, reports that he bought a slave for 100 cocoa beans. According to Hernando de Oviedo y Valdez 10 cocoa beans bought the services of a prostitute, and 4 cocoa beans got you a rabbit for dinner.
At this time, the name of the drink changed to Chocolatl from the Mayan word xocoatl [chocolate] and the Aztec word for water, or warm liquid.
1519, Hernando Cortez Begin a Plantation: Hernando Cortez, who conquered part of Mexico in 1519, had a vision of converting these beans to golden doubloons. While he was fascinated with Aztec's bitter, spicy beverage [he didn’t like the cocoa drink], he was much intrigued by the beans’ value as currency. Later, Cortez established a cocoa plantation in the name of Spain… henceforth, "money" will be cultivated! It was the birth of what was to be a very profitable business.
1528, Chocolate Arrives in Spain: Cortès presented the Spainish King, Charles V with cocoa beans from the New World and the necessary tools for its preparation. And no doubt Cortès taught him how to make Chocolatl.
Cortez Inspires a Major Breakthough: Cortez postulated that if this bitter beverage were blended with sugar, it could become quite a delicacy. The Spaniards mixed the beans with sugar, vanilla, nutmeg, cloves, allspice, and cinnamon. The results were tantalizing, coveted, fashionable, and reserved or the Spanish nobility which created a demand for the fruits of his Spanish plantations. Chocolate was a secret that Spain managed to keep from the rest of the world for almost 100 years!
It is no secret that Chocolate has enjoyed a reputation as an aphrodisiac ever since Conquistadores first became aware of the "pagan" ways of the Aztecs [who regarded chocolate as a medicine, but probably not as an aphrodisiac.]
1544, Dominican Friars Get into the Swing: Dominican friars bring a delegation of Mayans to meet Philip. Spanish monks, who had been consigned to process the cocoa beans, finally let the secret out. It did not take long before chocolate was acclaimed throughout Europe as a delicious, health-giving food.
The beans were still used as currency. Two hundred beans bought a turkey cock. One hundred beans was the daily wage of porter, and would buy a hen turkey or a rabbit (the price has really escalated in 30 years! Three beans could be traded for a turkey egg, a new avocado, or a fish wrapped in maize husks. One bean bought a ripe avocado, tomato, or a tamale.
1569, The Roman Church Takes a Serious Look at Chocolate: Pope Pius V, who did not like chocolate, declared that drinking chocolate on Friday did not break The Fast.
1579, English Buccaneers Burn Currency: After taking a Spanish ship loaded with cocoa beans, English Buccaneers set it on fire thinking the beans were sheep dung.
1585, Chocolate Goes to Market: The first shipment of beans intended for the market makes it to Spain.
1587, Another Ship Goes Down: When the British captured a Spanish vessel loaded with cocoa beans, the cargo was destroyed as useless.
1609, Chocolate is Lauded in Literature: The first book devoted entirely to chocolate, "Libro en el cual se trata del chocolate," came from Mexico.
1615, Chocolate Comes With the Dowery: Ann of Austria, daughter of Philip II from Spain, introduced the beverage to her new husband, Louis the XIII, and his French court, too.
1625, Cocoa Beans are Currency in Spain too: 200 small cocoa beans were valued at 1 Spanish real, or 4 cents.
1643, The French Court Embraces Chocolate: When the Spanish Princess Maria Theresa was betrothed to Louis XIV of France, she gave her fiancé an engagement gift of chocolate, packaged in an elegantly ornate chest.
Chocolate was extremely popular with Louis XIV and the members of his Court at Versailles. Louis XIV, The Sun King, reigned for over 74 years [1643 to 1715] and is considered to be one of the greatest absolute monarchs. His foresight lead him to appoint Sieur David illou to manufacture and sell chocolate, which not only created a new income stream, but also it is said to have inspired erotic pleasures. It was well known that in Louis’ 72nd year he was making love to his wife twice a day… Chocolate?
Chocolate Mania in Paris: The chocolate craze which now included candy took hold in Paris and then conquered the rest of France.
Chocolate’s reputation as an aphrodisiac flourished in the French courts. Art and literature was thick with erotic imagery inspired by chocolate. And the Marquis de Sade, became proficient in using chocolate to disguise poisons! Casanova was reputed for using chocolate with champagne to seduce the ladies.
Madame de Pompadour was advised to use chocolate with ambergris to stimulate her desire for Louis XV… but to no avail. Madame du Barry, reputed to be nymphomaniacal, encouraged her lovers to drink chocolate in order to keep up with her.
1657, Even London Succumbs: London's first chocolate shop is opened by a Frenchman. London Chocolate Houses became the trendy meeting places where the elite London society savored their new luxury. The first chocolate house opened in London advertising "this excellent West India drink."
1662, Rome Takes Another Look: As chocolate became exceptionally fashionable,The Church of Rome took a second look at this bewitching beverage. The judgment: "Liquidum non frangit jejunum," reiterated that a chocolate drink did not break the fast. But eating chocolate confections didn’t pass muster, until Easter. Is this where the Easter Bunny makes an entrance?
1670, One Man Takes a Stand: Helmsman Pedro Bravo do los Camerinos decides that he has had enough of Christian voyages of exploration and settles in the Philippines, where he spends the rest of his life planting cocoa, thus laying the foundations for one of the great plantations of that time.
1671, All Troubles Have a Silver Lining: Sometimes people just don’t see it…this time creativity prevailed! As the story goes, a bowlful of almonds is dropped, and the angry chef tries to "box the ears" of his kitchen boy… but instead he spills a pan full of hot, burnt sugar over the almonds. Meanwhile the renowned gourmet, Duke of Plesslis-Praslin, is waiting for his dessert!
His personal chef turns anger in to creative energy, and serves the Duke almonds coated of cooled burnt sugar. The Duke is not only delighted… he is also inspired to give his name to this nouveau sweet. Today we call this confection "praline," but there is no doubt of the origin!
1674, A Trendy Coffee House Takes Chocolate To New Horizons: An Avant Guard, London Coffee House called At the Coffee Mill and Tobacco Roll, goes down in the annals of history for serving chocolate in cakes, and also in rolls… in the Spanish style.
1677, Brazil Gets into The Market: By Royal Decree, November 1, 1677, Brazil [later to achieve an important position in the world market] establishes its first cocoa plantations in the State of Par .
1697, The mayor of Zurich, visits Brussels: Heinrich Escher, mayor of Zurich, drinks chocolate in Brussels and introduces the awe-inspiring concoction to his friends at home… nothing he has ever tasted is even slightly like this brew!
1704, The Germans Impose a Tax on Chocolate: Chocolate makes its appearance in Ger many, and Frederick I of Prussia reacts by imposing a tax. Anyone wishing to pay homage to its pleasures has to pay two thalers for a permit.
1711, Chocolate Migrates to Vienna: Emperor Charles VI transfers his court from Madrid to Vienna and along with his Court, comes chocolate.
1720, Coffee Houses Propagate Trendy Chocolate: Italian Chocolatiers from Florence and Venus, now well versed in the art of making chocolate, are welcomed to France, Germany and Switzerland.
1730, Hand Methods of Manufacture Gave Way to Mass Production: The transition was hastened by the advent of a perfected steam engine, which mechanized the cocoa grinding process. By 1730, chocolate had dropped in price from three dollars or more per pound to within financial reach of all.
1747, Frederick III of Prussia forbids hawking: Especially the hawking of chocolate! In fact, Frederick prohibited chocolate in his realm. In where Chocolate flourished, It’s high price ensured that only the wealthy could indulge.
1755, America Discovers Chocolate: Diligently forging the concept of Democracy, Americans take time out to discovers Chocolate.
1765, First Chocolate Factory In the USA: The production of chocolate proceeded at a faster pace than anywhere else in the world. It was in pre-Revolutionary New England.
1780, Spain Was First: The first machine-made chocolate is produced in Barcelona.
1792, A Factory Opens in Berlin: In Germany, the Josty brothers from Grisons open a confectioner's shop and make a hit selling Swiss Chocolate… and they open a chocolate factory in Berlin.
1797, Don’t Leave Home Without Chocolate: As Johann Wolfgang von Goethe tours Switzerland, he insists on having Chocolate available at all times… and a chocolate pot.
1800, Chocolate is an Industry: Antoine Brutus Menier built the first industrial manufacturing facility for chocolate.
1810, Venezuela's Dominates the Industry:. A survey shows that Venezuela produces half of the world's chocolate. And 1/3 is consumed by the Spaniards.
1819, The Swiss Invest in a Chocolate Factory: In a former mill near Vevey, Fran‡ois-Louis Cailler, who had learned the secrets of the chocolate trade in Italy founds his first factory. As cocoa plantations spread to the tropics in both hemispheres by the 19th century, the increased production lowered the price of the cocoa beans and chocolate became a popular and affordable beverage.
1822, The Cocoa Tree becomes an Ornamental Plant: off the west coast of Africa on the Principe Island in the Gulf of Guinea, Ferreira Gomes [from Portugal] introduces the cocoa tree as an ornamental plant.
1828, The Cocoa Press is Invented: The Press lead to reduced prices and helped to improve the quality of the beverage by squeezing out part of the cocoa butter. Drinking chocolate had a smooth consistency and a more pleasing taste.
1830, The Drink Became a Confection: Solid eating chocolate was developed by J. S. Fry and Sons, a British chocolate maker.
1847, An English Company Introduced Fondant Chocolate: This smooth and velvety chocolate almost completely replaced the old coarse grained chocolate.
1849, Cadbury Brothers Exhibited Chocolate: The exhibition was at Bingley Hall at Birmingham, England.
1851, Marks a First for Americans: Queen Victoria’s husband, Prince Albert orchestrated The Exposition in London. It was the first time citizens of the United States were introduced to bonbons, chocolate creams, hard candies (called "boiled sweets"), and caramels.
1853, Heavy Import Duties Are Reduced: Once English duties made Chocolate a luxury for the wealthy, now the doors were open, allowing a number of cocoa and drinking chocolate manufacturers to get into the business
1857, Ghana Develops into an Important Producer: A Portuguese Baron of Agua Iz, takes the cultivation of cocoa from Principe Island to a neighboring island, Sao Thome, and then to the African continent. Members of the Basle Mission in Ghana encourage the growth of this emerging crop, and small to medium farmers turn Ghana into one of the most important producers.
1875, Milk Chocolate Comes of Age: After eight years of experimentation, Daniel Peter from Switzerland puts the first milk chocolate on the market.
1879, Chocolate Literally Melts in Your Mouth: Rodolphe Lindt of Berne, Switzerland, invented "conching", a means of heating and rolling chocolate to refine it. After chocolate has been conched for 72 hours and has more cocoa butter added to it, chocolate becomes "fondant" and it melts in your mouth!
1900, Switzerland Takes the Leadership Role: Spain, where chocolate was first introduced to Europeans, falls far behind. Germany consumes the most per head, followed by the United States, France and Great Britain.
1910, The Swiss Reputation for Wonderful Chocolate is Undisputed: Bolstered by an unbroken series of medals at international exhibitions, Swiss Chocolate, like bratwurst, rosti and fondue, is elevated to a national dish.
1913, A new Star is Born: Jules Sechaud of Montreux of Switzerland introduced the process for filling chocolates.
1923, The CMA was Established: The Chocolate Manufacturers Association of the United States of America (CMA) was organized in.
1925, Cocoa is Big Business: The New York Cocoa Exchange, located at the World Trade Center, was begun so that buyers and sellers could get together for transactions.
1938, World War II: The U.S. government recognized chocolate's role in the Allied Armed Forces. It allocated valuable shipping space for the importation of cocoa beans which would give many weary soldiers the strength to carry. Today, the U.S. Army D-rations include three 4-ounce chocolate bars. Chocolate has even been taken into space as part of the diet of U.S. astronauts.
Once again, I do not advocate large quantities of chocolate in any form but at this point I am wondering what YOUR agenda is. You offer no real proof, just mainly opinion and conjecture, and you attempt to put down those who do offer proof that differs from your own opinion - including highly respected sources such as Natural News.
All too common of a practice among CZ naysayers these days.
If I was a porter I think I might have an attitude - work all day and only worth half a turkey cock.
Again that is YOUR opinion and it is not shared by the majority of respected natural health authorities (of whom Paul Nison is a self-created member). Now, we can debate the merits of calling it a superfood or not, but you go far past that and call it crap period and that is totally without merit. If it does have merit, go up to my other post about the studies proving the benefits of chocolate and debate THOSE.
As for Natural News, it is considered one of the top sources of alternate and natural health information anywhere. I post from a number of sources- including Mercola, Jon Barron, NewsMax, Healthy.net, Peter Barry Chowka, Byron Richards, etc., but it is true that I post many articles from Natural News, just as I post many of their articles on my website on both the front page and the health news page.
You might note that quite a few of the article I post from Natural News are ones which I wrote myself, since I am a featured writer for them.
WHAT TO EAT WHEN ALL YOUR FOOD IS POISONED!
Can't eat Beef,
Can't eat chicken,
Can't eat eggs,
Can't eat pork,
Fears of trichinosis...
Can't eat fish,
Heavy metals in the waters has poisoned their meat
Can't eat fruits and veggies,
Insecticides and herbicides
I believe that leaves Chocolate!!!!!!!!
Remember - - -
Spelled backwards! Is
' DESSERTS '
(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.
Lead Contamination in Cocoa and Cocoa Products: Isotopic Evidence of Global Contamination (http://www.ehponline.org/members/2005/8...)
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.