Holiday Chocolate Gift Ideas

Raw Cacao is a Super Health Food

Almost daily in the news we see reports of chocolate’s health benefits. It’s a potent antioxidant, and is chock-full of chemicals and nutrients that have been attributed to making us happy. Yet many of us remain skeptical; eating lots of chocolate doesn’t seem to make us feel better, and in fact can lower energy levels for awhile. So what gives? If chocolate is such a miracle food, shouldn’t we be able to eat it all the time, without guilt and feel great? Well, yes, we can, but the way chocolate is prepared is crucial to unlocking its true potential as a health food. If you’d like to learn how to have a healthy dose of chocolate daily, read on…

Raw, unroasted chocolate IS A MUST to really reap the health benefits. Little of this fact is given weight in the mass-media’s portrayal of chocolate’s health benefits, but its the crucial point for anyone interested in bettering their health naturally. There’s a big difference in the chemical composition of un-roasted, naturally-dried chocolate when compared to 99% of the chocolate products available today. Nearly every single chocolate bar or drink, even at the large-chain heath food markets, is made from chocolate that’s been roasted at high temperatures. ‘Organic’ does not mean raw; chocolate powder is not raw unless it says its raw. High-end organic hot chocolate drinks are still roasted, and likely processed with alkali to make them dissolve more easily. Why the roasting and processing? Because we’ve become accustom to chocolate looking and tasting like it has since our childhoods. Working with raw chocolate (called Cacao – note this is different than Cocoa!), like so many things that are really good for you, is best prepared at home using carefully selected ingredients. It’s easy to do, and we’ll include some recipes at the end. But first back to the question of why raw is better.

First the question of Caffeine. Many folks are sensitive to caffeine’s effect on their nervous system. It raises blood pressure, shortens tempers and keeps people awake. And we all know chocolate has caffeine in it, right? But what form is it in? Research done by homeopaths indicates a significant difference on the stimulating effects of chocolate depending on whether it’s been heated or not. A drink made with roasted chocolate evoked excitement of the nervous system that did not occur with unroasted chocolate. Alteration of chemical structures through heat is common, and occurs in the case of chocolate. The roasting process involves heating the beans between 250 and 350 degrees F for 30 minutes to 2 hours. Anecdotal reports of individuals moving from coffee or yerba mate as their morning drink to a cup of hot chocolate report gentle stimulating effects without anxiety, as their other drinks had produced. Even very sensitive people who do not do well with any form of caffeine report positive results with raw chocolate; nothing at all like the effects produced by coffee or caffeinated teas.

Next the question of anti-oxidants. Chocolate has been discovered to have exceptionally high quantities of important polyphenols. A study published in the Journal of Agriculture and Food Chemistry was titled: “Cocoa Has More Phenolic Phytochemicals and Higher Antioxidant Capacity than Teas and Red Wine.” It’s hard to argue with that. Here again the question of raw arises: One report notes that while roasted chocolate is made up of 5% antioxidants, raw chocolate contains twice as much at 10%. Another important note is the addition of milk to make milk chocolate. Research has shown that the addition of milk actually cancels-out the positive effects of chocolate’s antioxidants. And milk may be one of the reasons many people seem to be allergic to chocolate, as lactose intolerance is fairly common. Another chocolate myth is some individuals break out when ingesting high amounts; reports indicate that raw chocolate does not cause this response, and that it may be the refined fats and sugars present in most chocolate products producing this effect.

Maybe the most intriguing constituents of chocolate are it’s mood-altering chemicals besides its stimulation. Many users of raw chocolate find and even greater boost than from commercial chocolates. Like caffeine, some of the molecules attributed to mood-enhancement are also heat sensitive. Tryptophan, a precursor to serotonin, is present in significant amounts and is known to be broken down by heat (and apparently it’s not the Tryptophan in the turkey dinners that makes one tired, it’s the three servings followed by pie and ice cream!). Other natural constituents are dopamine and precursors to dopamine, one molecule called the ‘love chemical’ and another called the ‘bliss chemical’. Add to these monoamine oxidase inhibitors which actually enhance the activity of all of the above mood brighteners. Finally, there’s lots of easily absorbed magnesium in raw chocolate, a mineral associated with serotonin production (many pharmaceutical antidepressants increase serotonin activity), and the ability to relax. Raw chocolate offers the healthiest and most effective means of adding these happy-making nutrients to your daily diet.

Convinced? Ready for a little raw chocolate power? First its critical to find a good source; make sure the chocolate you’re buying is raw – it will be most likely labeled ‘Cacao’, the name for the raw chocolate beans and the tree on which they grow. Cacao nibs are small pieces of pure raw chocolate that can be eaten straight, or mixed with other healthy snacks like Gogi berries. But the best-loved raw chocolate preparation is the original chocolate drink: hot chocolate. Now it won’t be hot enough for long enough to convert any chemicals or to cook the chocolate, just to make it a warm comforting drink – and of course, heating the water isn’t necessary at all (though in recipes calling for Coconut oil, it helps to blend the oil into the drink). So to make a cup, use powdered raw chocolate (grinding the nibs or beans in a coffee grinder can work, though you’ll find this challenging as the natural oils in the chocolate will heat up and liquefy before the grinding is complete, leaving little crunchy bits). Put one or two tablespoons powdered chocolate, 1 to 2 teaspoons raw dark agave nectar (a low-glycemic index natural sweetner) and 1 to 2 teaspoons of Coconut oil in a blender. Add 8 to 12 ounces almost-boiling water and blend for 10 seconds. That’s it! You’ll find your personal favorite formula after a few preparations – more or less chocolate, oil, sweetener or water.

There are lots and lots of recipes out there, and great reading on raw chocolate’s health benefits and preparation. You’ll cacao powder often combined with other super nutritious foods in smoothies and good-for-you deserts. Natural organic candies start with the same ingredients as the drinks, but without the liquid. Just make a paste, adding pecans, coconut shavings or whatever you like, and chill to harden. As you’re not baking anything, there’s little to go awry, and really, so many possibilities. By using raw chocolate, you’ll open up a whole new world of cooking for yourself and your family — and if you hadn’t before, you might just find yourself really motivated to treat yourself to natural health and wellness.

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