Eating Your Way to Happiness: Chocolate, Brain Metabolism, and Mood
Chocolate has always been considered unique among foods. From its historical use as a sacred substance up to its prominence today as the food of romance, celebration, and indulgence, it has always held a special place in society. We do not classify chocolate as part of any of the four basic plant groups of food (whole grains, vegetables, fruit, and legumes).
Eurocrats Ban Mesquite Superfood
I am writing this as I URGENTLY need your help. UK Trading Standards Institute and UK Food Standards Agency have declared that mesquite is a novel food. (This is according to the Novel Foods Act 1997, whereby any food not proven to be traded or consumed in Europe before May 1997 is not allowed to be sold in the UK or Europe). The UK governing body Trading Standards Institute only allowed us a couple of months to attempt to find evidence that it’s not a novel food, and we haven’t managed so far. They have now given us a “cease trading mesquite” letter.
David Wolfe Chocolate Party & Talk - January 23rd, San Francisco
David Wolfe Chocolate Party & Talk, January 23, 2011, 5pm-11pm. David Wolfe in Fort Mason in San Francisco, CA for Chocolate Party and Speaking Engagement.
Sacred Chocolate Truth Truffles Contest
Does chocolate reduce blood pressure? A meta-analysis
Dark chocolate and flavanol-rich cocoa products have attracted interest as an alternative treatment option for hypertension, a known risk factor for cardiovascular disease. Previous meta-analyses concluded that cocoa-rich foods may reduce blood pressure. Recently, several additional trials have been conducted with conflicting results. Our study summarises current evidence on the effect of flavanol-rich cocoa products on blood pressure in hypertensive and normotensive individuals.
Sacred Steve at Wesak, Mount Shasta, May 13th-15th 2011
WESAK 2011 takes place in sacred Mount Shasta, California, on land that was once part of ancient Lemuria – survivor of the last great upheaval. Ascended Masters travel through this mountain on a regular basis. St. Germain himself trod its holy ground dispersing his master teachings.
Update on the Raw Chocolate Movement by David "Avocado" Wolfe
10 years after David "Avocado" Wolfe founded the Raw Chocolate Movement, he gives an update on its status and where it is headed.
Researchers find that it IS possible to get sick of chocolate?
So if your doctor prescribed a daily dose of dark chocolate to keep hypertension at bay, would your first instinct be to head straight to Costco and buy a case of candy bars? Those who answered "yes" might get stuck with leftovers, Australian researchers are warning this week in the British Medical Journall
Neurotransmitter Modulating Agents
Because of cacao's large size we should call it a nut (like cashew, which like cacao, is also the seed of a fruit). Normally nuts and seeds contain enzyme inhibitors that attempt to inhibit our digestion so that we do not eat the tree or plant to extinction.
Mexican Molinillo, Fun Chocolate Song and Ancient Cacao Drink
"The molinillo [moh-lee-NEE-yoh] is the Mexican chocolate "whisk" or "stirrer". It is made of "turned" wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado.
Sacred Chocolate goes DEEP GREEN
Sacred Chocolate is now manufactured using 100% renewable energy.
Methylxanthines: Caffeine and Theobromine
"Does cacao contain caffeine? Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of cacao nibs or beans will yield anywhere from zero to 1,000 parts per million of caffeine (less than 1/20th of the caffeine present in conventional coffee.)
1000 Year History: Theobroma Cacao "Food of the Gods"
"In 1753 Carl von Linneaeus, the Swedish scientist, thought that chocolate was so important that he named the genus and species of the chocolate tree himself. He named this tree Theobroma Cacao, which literally means: cacao, the food of the gods. Just what the indigenous Native Americans called it." Naked Chocolate, David Wolfe
Cacao an Anti-Inflammatory
Chronic inflammation has been associated with many diseases, so the fact that the world's favorite food offers anti-inflammatory properties is rather exciting. Like with any whole food the less processed the more phytonutrients, so when eating whole cacao products such as those stone ground by Sacred Chocolate we are getting an abundance of these heart healthy, anti inflammatory flavanols, combine that with the other medicinals found in chocolates like the Amazonian and Immuno Mushroom and we see the gift of Sacred Chocolate.
The cacao bean husk has been shown to possess two types of cariostatic substances, one showing anti-glucosyltransferase (GTF) activity and the other antibacterial activity, and to inhibit experimental dental caries.
Heart Healthy Flavanols
Improvement of Endothelial Function with Dietary Flavanols is Associated with Mobilization of Circulating Angiogenic Cells in Patients with Coronary Artery Disease.
Cocoa, chocolate and aphrodisiac properties
Cocoa and chocolate have been reported to exert several effects on human sexuality, acting mainly as an effective aphrodisiac, increasing sexual desire and improving sexual pleasure.
Chocolate: Food or Drug?
Although addictive behavior is generally associated with drug and alcohol abuse or compulsive sexual activity, chocolate may evoke similar psychopharmacologic and behavioral reactions in susceptible persons. A review of the literature on chocolate cravings indicates that the hedonic appeal of chocolate (fat, sugar, texture, and aroma) is likely to be a predominant factor in such cravings.
Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate
The medicinal use of cacao, or chocolate, both as a primary remedy and as a vehicle to deliver other medicines, originated in the New World and diffused to Europe in the mid 1500s. These practices originated among the Olmec, Maya and Mexica (Aztec).
The Medicinal Use of Chocolate in Early North America
Chocolate is a unique food in that many of its perceived properties are opposites within the humoral classification system. The tannins inherent in chocolate are astringent. At the same time, chocolate melts at body temperature and offers a smooth sensory property in the mouth.