If there is one food that no one can resist, adults and children alike, it’s chocolate! Bitter, sweet, milk, liquorices – whatever the flavor, color or shape, there’s always a reason to celebrate with chocolates. The allure of chocolates cannot really be described but there is something seductive about the way it melts in thick layers around the tongue and settles on the taste buds. As they say, no one can have just one!
combine the best of both worlds – money as well as taste. Their first recorded history is when Jewish children were given chocolate coins during religious holidays. These formed an important tradition in the celebration of the Hanukkah and were called ‘Gelt’, meaning money. Today, you find multicolored chocolate coins in shops round the year.
Chocolate coins are made to look like currency notes or real coins. Thus, they are a wonderful gift for occasions like weddings, baptism, bachelor parties, graduation parties, anniversaries, holiday parties, corporate events and more.
These coins could be current or they may look like antique coins. The wrappers and the chocolate inside it have the upside and downside of real coins, along with the currency, the shape and the words. Little bags of chocolate coins are found in bakery stores as well as in shops of high end chocolatiers. Therefore, it is quite obvious that the quality of chocolate coins depends on how it is made and what ingredients go into its making.
When choosing chocolate coins, it is important to keep quality in mind. The better the quality, the pricier it is going to be. Quality refers not just to the chocolate but also to the craftsmanship. After all, you don’t want a penny to look like a pound, nor would you want to offer a smudged or badly made chocolate business card to your client.
Chocolate coins have become widely popular in the twentieth century. They find a place of pride among common party favors. They are also quite commonly found in corporate events. Chocolate coins appeal to the child in each of us. Children can even use these chocolate coins to play games.
These days, chocolate coins are a great gift. You can buy readymade chocolate coins or buy custom made coins. Customized coins are a great favorite with many people and are therefore sought after by many companies for their clients.
To cater to the growing demand for customized chocolate coins, many confectioners and stores facilitate free personalization. You can add your own message to any one side of the coin. What a wonderful and delicious way of letting people know you care.
With chocolate coins made from the finest cocoa and delicious cocoa butter, it is easy to see why more and more people want to put their money where their mouth is!
11/23/2009
Chocolate!
From rainforest treasure to a decadent treat, a gift from the gods. Chocolate, long ago, was a symbol of wealth, and luxury. An economic livelihood, bonbons, hot fudge, candy bars. For thousands of years humans have been fascinated with the delicious phenomenon that we call "chocolate". The "Chocolate Tree" originated in South America's Amazon basin with its roots in the tropical rainforest. The cocoa tree has been part of human culture for 2000 years. The official name of the cocoa tree is Theobroma cacao. ("Theobroma" is Latin for "food of the gods.") The Aztec and Mayans of Central America cultivated cocoa trees long before the arrival of European explorers. These Mesoamerican Indians were the first to create a drink from crushed cocoa beans mixed with water and flavorings such as chili peppers, vanilla, and other spices. It was a special beverage reserved for Mayan rulers and special ceremonies. Montezuma, the Aztec emperor, was said to drink up to 50 goblets of chocolate per day. Chocolate is more than just a food. Its rarity and richness have secured it a special status in history.
For hundreds of years and in many different cultures, the act of eating chocolate has taken on symbolic significance. Chocolate has been linked to power, religion, and romance-especially when chocolate was considered an expensive and rare luxury.
For centuries, legends from many cultures have claimed that consuming chocolate instilled strength, health, faith, and passion in those who drank it. These legends attributed magical properties to chocolate and endowed it with powerful symbolic value.
Chocolate is still revered as an icon of love and devotion today, and eating chocolate remains a part of many enduring holiday traditions. Famous names in chocolate begin to spring up around the beginning of the 1800s--Van Houten, Cadbury, Cailler, Nestle. Milton Hershey, the most famous name in American chocolate, opened a candy store in 1876 in Philadelphia, which ended in failure after six years. A factory in New York also failed. Moving to Lancaster, Pennsylvania, Hershey created a recipe for milk caramels that became popular, allowing him to stay in business. Busy making caramels, he also started tinkering with chocolate, trying to create a recipe for a chocolate candy bar. He eventually sold the caramel business, and opened a chocolate factory in 1903 in the little town soon to be known as Hershey
For hundreds of years and in many different cultures, the act of eating chocolate has taken on symbolic significance. Chocolate has been linked to power, religion, and romance-especially when chocolate was considered an expensive and rare luxury.
For centuries, legends from many cultures have claimed that consuming chocolate instilled strength, health, faith, and passion in those who drank it. These legends attributed magical properties to chocolate and endowed it with powerful symbolic value.
Chocolate is still revered as an icon of love and devotion today, and eating chocolate remains a part of many enduring holiday traditions. Famous names in chocolate begin to spring up around the beginning of the 1800s--Van Houten, Cadbury, Cailler, Nestle. Milton Hershey, the most famous name in American chocolate, opened a candy store in 1876 in Philadelphia, which ended in failure after six years. A factory in New York also failed. Moving to Lancaster, Pennsylvania, Hershey created a recipe for milk caramels that became popular, allowing him to stay in business. Busy making caramels, he also started tinkering with chocolate, trying to create a recipe for a chocolate candy bar. He eventually sold the caramel business, and opened a chocolate factory in 1903 in the little town soon to be known as Hershey
Chocolate: A Health Food?
I'm a chocolaholic. I've been a lover of chocolate in its myriad forms from before I can remember. As a kid, it didn't get any better than a box of chocolate chip cookies and a glass of milk. So I was intrigued by recent articles about chocolate's newly discovered health benefits. I'd certainly like to believe that chocolate is good for me. And why not? Even Andrew Weil recommends dark chocolate.
grabbing stories in 2002 about chocolate's new-found health benefits stemmed from a study in the American Journal of Clinical Nutrition.1 The study was small, comprising only 23 subjects, and it was funded by the American Cocoa Research Institute. The abstract (summary) of the article, which is what most people read, stated that cocoa and chocolate, when added to a healthy diet, provided antioxidant benefits and increased the good HDL (high density lipoprotein) cholesterol. One antioxidant benefit was to impede the harmful, atherosclerosis-accelerating oxidation of LDL (low density lipoprotein cholesterol, the bad cholesterol). These were the findings that the media trumpeted.
But a closer look at the article wasn't quite as encouraging. The authors acknowledged that the beneficial effects from chocolate were small at best. "It is important to note that the clinical significance of these small differences in indexes of oxidation status remain to be clarified." Meaning that the small differences might have no significance at all. And regarding the so-called benefits of increasing HDL, these weren't significant, as the researchers noted: "the cocoa-chocolate diet had neutral effects on lipids and lipoproteins."
In fact, as if anticipating that this study might be over-hyped, the journal headed the issue with an editorial to put the findings in perspective. In "How good is chocolate?" nutrition expert Paul Nestel noted that plants supply many thousands of healthful substances to the human diet. It is well known that soy, grapes, tea, onions, apples, citrus and many others are rich sources of antioxidants, so it's not surprising that cocoa contains an antioxidant, too. How important is the antioxidant in chocolate? Nestel questioned the importance of chocolate's modest effects on LDL oxidation. He further asked, "Given that there are thousands of flavonoids in the foods that we eat ... should each new finding be greeted as an encouragement to eat that particular source because it contains a special flavonoid?"
from http://www.medicationsense.com/articles/july_sept_03/chocolate.html
Chocolate and heart disease…
How magnesium prevents heart disease
Magnesium may be the most under-rated minerals in human nutrition. It's not only pivotal in preventing heart disease, it also prevents diabetes by helping the body properly regulate sugar metabolism. There are perhaps a thousand benefits for magnesium in the human body, and yet most people are magnesium deficient!
Here, we present a fascinating collection of supporting quotes and states about magnesium that we've researched from some of the top health books ever published. Enjoy this collection -- and boost your magnesium intake!
Magnesium and heart disease
The benefits of magnesium in treating heart disease include the well known decrease in ischemic heart disease and sudden death found in communities drinking hard water (magnesium containing), powerful prevention of platelet clumping (clot prevention) known to be caused by magnesium, strong blood vessel dilating properties of magnesium, and effective action to block dangerous heart rhythms in persons taking magnesium. The decrease in number of heart attacks probably resulted from the magnesium in Buffering.- Transdermal Magnesium Therapy by Mark Sircus
Magnesium calms the nerves. As this mineral mediates digestive processes, a lack is associated with many eating-related problems, including vomiting, indigestion, cramps, flatulence, abdominal pain, and constipation. When under stress, we use up much magnesium. Chocolate cravings may be a sign of magnesium deficiency, because chocolate is high in magnesium. Magnesium deficiency has been implicated in depression, diabetes, heart disease, migraines, and menopausal symptoms. Natural sources of magnesium include dark, leafy vegetables, sea vegetables, and whole grains.
- Gary Null's Power Aging by Gary Null
Since food processing refines out a very large portion of magnesium, most Americans are not getting the RDA of magnesium. What is the result of this low dietary magnesium? Low levels of magnesium in the diet and our bodies increase susceptibility to a variety of diseases, including heart disease, high blood pressure, kidney stones, cancer, insomnia, PMS, and menstrual cramps. Magnesium's role in preventing heart disease and kidney stones is the most widely accepted. Individuals dying suddenly of heart attacks have been shown to have very low levels of magnesium in their heart.
- The Encyclopedia of Healing Foods by Michael Murray, N.D. and Joseph Pizzorno, N.D.
In addition, while inorganic magnesium salts often cause diarrhea at higher dosages, organic forms of magnesium generally do not. In general, magnesium is very well tolerated. Magnesium supplementation can sometimes cause a looser stool, particularly magnesium sulfate (Epsom salts), hydroxide, or chloride. Magnesium supplementation must be used with great care in patients with kidney disease or severe heart disease
From http://www.NaturalNews.com/027392_magnesium_disease_heart.html
Magnesium may be the most under-rated minerals in human nutrition. It's not only pivotal in preventing heart disease, it also prevents diabetes by helping the body properly regulate sugar metabolism. There are perhaps a thousand benefits for magnesium in the human body, and yet most people are magnesium deficient!
Here, we present a fascinating collection of supporting quotes and states about magnesium that we've researched from some of the top health books ever published. Enjoy this collection -- and boost your magnesium intake!
Magnesium and heart disease
The benefits of magnesium in treating heart disease include the well known decrease in ischemic heart disease and sudden death found in communities drinking hard water (magnesium containing), powerful prevention of platelet clumping (clot prevention) known to be caused by magnesium, strong blood vessel dilating properties of magnesium, and effective action to block dangerous heart rhythms in persons taking magnesium. The decrease in number of heart attacks probably resulted from the magnesium in Buffering.- Transdermal Magnesium Therapy by Mark Sircus
Magnesium calms the nerves. As this mineral mediates digestive processes, a lack is associated with many eating-related problems, including vomiting, indigestion, cramps, flatulence, abdominal pain, and constipation. When under stress, we use up much magnesium. Chocolate cravings may be a sign of magnesium deficiency, because chocolate is high in magnesium. Magnesium deficiency has been implicated in depression, diabetes, heart disease, migraines, and menopausal symptoms. Natural sources of magnesium include dark, leafy vegetables, sea vegetables, and whole grains.
- Gary Null's Power Aging by Gary Null
Since food processing refines out a very large portion of magnesium, most Americans are not getting the RDA of magnesium. What is the result of this low dietary magnesium? Low levels of magnesium in the diet and our bodies increase susceptibility to a variety of diseases, including heart disease, high blood pressure, kidney stones, cancer, insomnia, PMS, and menstrual cramps. Magnesium's role in preventing heart disease and kidney stones is the most widely accepted. Individuals dying suddenly of heart attacks have been shown to have very low levels of magnesium in their heart.
- The Encyclopedia of Healing Foods by Michael Murray, N.D. and Joseph Pizzorno, N.D.
In addition, while inorganic magnesium salts often cause diarrhea at higher dosages, organic forms of magnesium generally do not. In general, magnesium is very well tolerated. Magnesium supplementation can sometimes cause a looser stool, particularly magnesium sulfate (Epsom salts), hydroxide, or chloride. Magnesium supplementation must be used with great care in patients with kidney disease or severe heart disease
From http://www.NaturalNews.com/027392_magnesium_disease_heart.html
Discover the Cocoa Powder
A cup of hot cocoa may not do much to cool you down from the summer swelter, but it may cool down your blood pressure. According to a new report filed in the Journal of Agricultural and Food Chemistry, hypertensive rats fed a moderate dose of powdered chocolate dropped their systolic blood pressure rates by an average of 50 mmHg after a single dose. The cocoa content was 70 percent.
The study`s specimens were mice, some with normal blood pressure, others with high blood pressure. The rats were grouped in a fashion so that rats with normal blood pressure and high blood pressure received one of a range of cocoa doses (as low as 50 milligrams to as much as 600 milligrams of cocoa powder).
While the researchers did not observe any noticeable differences in blood pressure readings among the rats with normal blood pressure, the hypertensive rats that received 300 milligrams of cocoa powder had a systolic blood pressure reading that dropped 60 mmHg four hours after the dose.
Writing in the Journal of Agricultural and Food Chemistry, lead researcher Dr. Amaiya Aleixandre said, "The results obtained suggest that [hot cocoa] could be used as a functional food ingredient with potential therapeutic benefit in the treatment and prevention of hypertension." Dr. Aleixandre and her colleagues hail from Spain`s Universidad Complutense in Madrid.
While all chocolate contains flavonoids - the active ingredient in chocolate that helps lower blood pressure, among other healthful functions - the chocolate tested in this study is not like the kinds traditionally found on supermarket shelves. Unlike those, the cocoa tested in this study was dark chocolate, which has a much higher flavonoid yield than milk chocolate (the chocolate used had approximately 139 milligrams of flavonoids per gram of cocoa powder).
Contrary to popular belief, the average cup of hot cocoa contains more flavonoids than other highly concentrated antioxidant drinks, like red wine and green tea. Experts suggest the average person should get about 6.7 grams of chocolate in their diet per day, which amounts to about the size of a fun-size candy bar. Any more than that and the negatives begin to outweigh the positives.
But again, all cocoas and chocolates are not built the same. There`s a world of difference between raw cocoa and processed cocoa, the kind typically found in most candy bars and hot cocoa mixes.
For the most health benefit, look for all-natural sources of cocoa. Pay special attention to a product`s ingredients, specifically the percentage of pure cocoa powder used. The higher the percentage of cocoa, the better it is, and the higher it is in overall flavonoid content. Further, make sure that the cocoa is unprocessed. Any truly natural cocoa product should mention that in their ingredients.
From http://www.nutraingredients.com/Research/Chocolate-powder-may-slash-blood-pressure-Studyhttp://http://
Chocolate in Valentine's Day
It's that time of the year again. Hearts are displayed everywhere and there are Valentine actions and specials all around. Couples are giving presents and are celebrating their relationship, while singles are waiting to receive that valentine card or those red roses. But what if you are a raw vegan? Does this different lifestyle have an effect on your romantic life? What do raw vegans do during this romantic period?
Chocolate
A main theme on Valentine's Day is chocolate, and this stays prominent if you are a raw vegan. Actually, it even gets better when you eat raw foods. Experts and nutritionists claim that raw chocolate contains high levels of minerals, anti-oxidants, amino acids,... But more importantly, it will get you in the right mood on Valentine's Day, because raw cacao contains
1.Anandamide: a type of oil known as "the bliss chemical", which is released when we are feeling great.
2.Phenylethylamine: helps create feelings of attraction, excitement and euphoria. It is also referred to as "the love chemical".
3.Tryptophan: an essential amino acid. This is another powerful mood enhancer, critical for the production of serotonin.
4.High levels of magnesium: essential for a good working heart muscle.
5.Theobromine: stimulates the heart.
Certain people can have some less than positive experiences with raw cacao. These usually occur when your body lacks minerals. If you are demineralized, and even raw vegans can be demineralized, your digestion does not function optimally. Because of this, you will not be able to properly digest cacao. So start filling up your mineral levels today. Think: greens, seaweeds, supplements, superfoods,...
GiftsValentine's Day is all about giving love to yourself and others. It's a great day to surprise the people you love by buying them a present. Here are some tips for buying gifts.
1. Buy from businesses who:
o support the environment.
o help improve the world.
o are local.
2. Buy things that are actually useful.
3. Buy ecological products.
4. Send an ecard, save a tree.
5. Make your own present and put some love vibrations in it. Buy or do something for yourself as well. Love begins by loving yourself
Finding a dateIt is always nice to have some company on Valentine's Day. There are a number of possibilities to meet people, even for raw vegans. Raw foodists form a growing community all over the world. Check the Internet for a local raw vegan pot luck around you. Or just organize one. There are people just like you organizing Valentine's Day events such as pot lucks, retreats, classes, feasts, and so on.If you would like your Valentine's Day to be more private, the Internet again offers you the possibility to meet like-minded souls to spend the evening, or the rest of your life, with. (See the author's recommendation for interesting links)
Love everywhereAll the opportunities to have an unforgettable Valentine's Day are present. Embrace them and manifest the most wonderful Valentine's Day ever. Let these love vibrations flow into the rest of the year, acting as fuel for the raw vegan revolution. This is in essence a movement with respect and love for all life, everywhere.
From David Wolfe and Shazzie, 2005, "Naked Chocolate".
Chocolate Health Benefits!!!
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Studies have now proven that chocolate is good for you. It is rich in antioxidants and has many health benefits, including lowering blood sugar and cholesterol. Cocoa comes from the Theobromo
cacao plant. Half of the cocoa bean is made of fat in the form of cocoa butter. Cocoa powder is the edible non-fat part of the cacao bean. Most of the fats in chocolate are saturated, but it also contains lots of the "good" fats: oleic and linoleic acids.Cocoa has one of the highest concentration antioxidants of any foods, in the form of the flavonoids: catechin and epicatechin. ORAC scores are used to measure the level of antioxidant properties in foods. This oxygen radical absorbance capacity test rates cocoa higher than most foods, including green tea or red wine.
Studies have shown that dark chocolate decreases blood pressure. This function may be attributed to cocoa's action as a renin-angiotension enzyme inhibitor, the same mechanism addressed by blood pressure medication. A study in the Journal of the American Medical Association (JAMA) in 2003 reported on a German study of 13 people between the ages of 5 and 64 who had blood pressure numbers of 153 over 84. The group was divided into two groups. One group ate a 100-gram bar of white chocolate daily and the other group ate a dark chocolate bar. Those who ate the dark chocolate showed lower blood pressure, but alas for white chocolate lovers, this candy bar did not show any health benefits. The benefits were attributed to the cocoa phenols that are present in the dark cocoa powder from the cocoa bean. The darker the chocolate, the more health benefits.
The cocoa bean also contains insoluble fiber, which helps lower cholesterol levels. The fiber in chocolate has also been shown to reduce the rate of colorectal cancer, and to reduce constipation.Dark chocolate contains magnesium, which helps soothe the nervous system, relax muscles, reduce PMS and build teeth and bones. Dark chocolate also contains the mineral copper, which is needed in many metabolic functions in the body.
Chocolate may even slow dementia. Cocoa's content of antioxidants aids in memory, along with the nutrients vitamin E and vitamin B.By increasing nitric oxide intake, cocoa has been shown to help stimulate insulin to uptake blood sugar, thereby stopping the insulin resistance that can lead to diabetes. And cocoa has even been shown to repair liver cells after alcohol consumption.
As an antidepressant, chocolate really shines. The "love chemical" phenylethylamine helps to raise the serotonin and dopamine levels. This curbs appetite, stimulates the nervous system, and even raises libido.Chocolate has now proven itself to be a nutritious food, as well as a tempting desert. There are many suppliers now importing fair trade, organic or raw chocolate products. Look for chocolate that has a high cocoa content. Check your local candy store for this health-giving food, disguised as a delicious treat.
Food Desserts
Cacao and Raw Food Dessert
This interview is an excerpt from Kevin Gianni's Renegade Health Inner Circle, which can be found at http://www.renegadehealth.com/. In this excerpt, Anis Phyo shares on cacao and raw food desserts that "wow."
Renegade Health Inner Circle with Anis Phyo. Anis Phyo is a raw food chef extraordinaire and the author of Ani's Raw Food Kitchen and Ani's Raw Food Desserts.
Kevin: Julia asks, "What's your best dessert to wow cooked food people? I love how she said "cooked-food people." I think it's kind of funny. Like us against them, right? I'm just kidding.
Anis: [Laughs] The one that's been getting a lot of reaction from everyone in the press and the media is the chocolate raspberry ganache fudge cake... The cake, rather than a traditional ganache cake which is made from white flour, refined sugar, the cake is actually made of walnuts. So that's the dry powder. It's walnuts and cacao. Then it's bound together with medjool dates. Walnuts are touted as a superfood by the FDA, as is cacao, because walnuts are packed with omega-3s. Walnuts, as all nuts, have been found to lower cholesterol. It's really good for heart health. Omega-3s are really healthy for our skin. It also has vitamins A, C, D, E, all the vitamins that are really great. Nuts and seeds all have vitamin E. It's great for our skin. It helps rebuild the matrix that holds our skin taut and our collagen. It keeps us resilient and bouncy so that when you press on it bounces back and keeps it from aging quickly. It's also high in antioxidants so it slows the damage, or undoes the damage, that free radicals are going to be doing, causing illness and disease and also speeding up aging.
Then as far as the cacao, raw cacao, luckily, as raw fooders we know this, it hasn't been heated so the antioxidant properties are really high. They're starting to use the word cacao now, Hershey's and all these other companies. But it's really just chocolate or whatever, cocoa. Their cocoa has been dutched. Dutching means that they're cutting the cacao that has actually been toasted with an alkaline chemical. The alkaline chemical helps that chocolate dissolve in water easier. It also helps it go further. So that dutching process is really what enables the whole chocolate bar industry to happen. So if you can imagine dutch chocolate has much less chocolate in it in the first place and then because it's heated the antioxidant properties are much less. But yet the FDA still touts chocolate as being a superfood.
So our raw food chocolate is raw. It has way more antioxidants. So that's my cake. It's bound together by whole fruit, medjool dates. It's a whole fruit so it has fiber with the sugar, which time releases the sugar into our blood. So it has fiber and potassium and iron and all these other great nutrients that are going to feed our body healthy things.
Then the frosting is made from cacao and a little bit of agave and avocado. I think in Asian cultures, even in Mexico, they blend avocado and they use it for desserts and shakes. It has such a healthy fat for our hearts. It's really great for our skin. It has a really creamy, fluffy texture. And it has a great flavor profile. I'm blending that, processing it with the cacao and some dates to sweeten it and a little bit of agave. That is creating a really fluffy, sort of like a packaged really bad for you frosting. But it's really good for you. Then you frost your cake. The cake is a really rich cake, sort of like a flourless chocolate cake texture. You can either take fresh raspberries or strawberries work really good too, and put it on your cake. Then you have your chocolate raspberry fudge ganache. And it's so good.
If you compare it to the cooked version, the cooked version has like cream and eggs and butter and all these things that are actually going to create high cholesterol in your body. It's going to make you gain weight, put on weight. It's going to also create an inflammatory response. A lot of our bodies are allergic to dairy; it's a foreign substance. So when we take it in, it creates inflammation so we swell. It actually makes us look as though we weigh more or are bigger than we actually are, because we're swollen from the inside. Also, the wheat. Some of us have gluten allergies.
My raw food ganache cake has none of those. It will actually help you lose weight, look better, build your skin. It helps you grow healthy hair and strong nails and all that. The healthier our insides are, reflects on the outside of our skin, which is our largest organ. It means that we'll be radiant and healthy and glowing and look really good on the outside.
Kevin: What's your take on frequent or periodic use of raw cacao?
Anis: I think frequent use of anything...Again, I think everyone is different. So if somebody is coming from a place where a lot of people are drinking like three cups of coffee a day, or more, a whole pot of coffee a day. If somebody is drinking cups of coffee every day and then now they're starting to substitute their coffee with cacao every day, that's still one step along the continuum to a healthier lifestyle. If it's someone like myself who has been doing raw food for a very, very long time, I'd have to say pretty much my whole life, by this point I actually personally cannot do any cacao at all. [Laughs] I don't need any more stimulation than I already have in my life. The littlest bit of cacao, I can't handle it very well. But I think it's just a personal thing. I know people who do it every day and they're fine. I know other people who can't do it anymore, who may be used to do it.. Some people do it occasionally. I think it is a personal thing. I think that in general, not to be an alarmist or an extremist or anything, but in general I think that anything in extreme is not good for us. So it is always good to just be aware.
Caffeine does drain our adrenal glands. Our adrenal glands is our body's center for handling stress. We get stressors from all over, from our environment, from our work, from our family, from our responsibilities, from exercising too much, from the food we eat. There are a lot of stressors that come in. There are things that help to combat that, like maca, which is an adaptagen that helps you build the adrenal glands. So I like to use maca in conjunction with cacao, if I am going to use that, to sort of help with the caffeine that is sort of draining our adrenals a little bit. It is just good to be aware of that. Again, I think everyone is different and is at a different point along the continuum. So we all have to just experiment and see how we feel, find out what works for us.
From http://www.renegaderoundtable.com/.
This interview is an excerpt from Kevin Gianni's Renegade Health Inner Circle, which can be found at http://www.renegadehealth.com/. In this excerpt, Anis Phyo shares on cacao and raw food desserts that "wow."
Renegade Health Inner Circle with Anis Phyo. Anis Phyo is a raw food chef extraordinaire and the author of Ani's Raw Food Kitchen and Ani's Raw Food Desserts.
Kevin: Julia asks, "What's your best dessert to wow cooked food people? I love how she said "cooked-food people." I think it's kind of funny. Like us against them, right? I'm just kidding.
Anis: [Laughs] The one that's been getting a lot of reaction from everyone in the press and the media is the chocolate raspberry ganache fudge cake... The cake, rather than a traditional ganache cake which is made from white flour, refined sugar, the cake is actually made of walnuts. So that's the dry powder. It's walnuts and cacao. Then it's bound together with medjool dates. Walnuts are touted as a superfood by the FDA, as is cacao, because walnuts are packed with omega-3s. Walnuts, as all nuts, have been found to lower cholesterol. It's really good for heart health. Omega-3s are really healthy for our skin. It also has vitamins A, C, D, E, all the vitamins that are really great. Nuts and seeds all have vitamin E. It's great for our skin. It helps rebuild the matrix that holds our skin taut and our collagen. It keeps us resilient and bouncy so that when you press on it bounces back and keeps it from aging quickly. It's also high in antioxidants so it slows the damage, or undoes the damage, that free radicals are going to be doing, causing illness and disease and also speeding up aging.
Then as far as the cacao, raw cacao, luckily, as raw fooders we know this, it hasn't been heated so the antioxidant properties are really high. They're starting to use the word cacao now, Hershey's and all these other companies. But it's really just chocolate or whatever, cocoa. Their cocoa has been dutched. Dutching means that they're cutting the cacao that has actually been toasted with an alkaline chemical. The alkaline chemical helps that chocolate dissolve in water easier. It also helps it go further. So that dutching process is really what enables the whole chocolate bar industry to happen. So if you can imagine dutch chocolate has much less chocolate in it in the first place and then because it's heated the antioxidant properties are much less. But yet the FDA still touts chocolate as being a superfood.
So our raw food chocolate is raw. It has way more antioxidants. So that's my cake. It's bound together by whole fruit, medjool dates. It's a whole fruit so it has fiber with the sugar, which time releases the sugar into our blood. So it has fiber and potassium and iron and all these other great nutrients that are going to feed our body healthy things.
Then the frosting is made from cacao and a little bit of agave and avocado. I think in Asian cultures, even in Mexico, they blend avocado and they use it for desserts and shakes. It has such a healthy fat for our hearts. It's really great for our skin. It has a really creamy, fluffy texture. And it has a great flavor profile. I'm blending that, processing it with the cacao and some dates to sweeten it and a little bit of agave. That is creating a really fluffy, sort of like a packaged really bad for you frosting. But it's really good for you. Then you frost your cake. The cake is a really rich cake, sort of like a flourless chocolate cake texture. You can either take fresh raspberries or strawberries work really good too, and put it on your cake. Then you have your chocolate raspberry fudge ganache. And it's so good.
If you compare it to the cooked version, the cooked version has like cream and eggs and butter and all these things that are actually going to create high cholesterol in your body. It's going to make you gain weight, put on weight. It's going to also create an inflammatory response. A lot of our bodies are allergic to dairy; it's a foreign substance. So when we take it in, it creates inflammation so we swell. It actually makes us look as though we weigh more or are bigger than we actually are, because we're swollen from the inside. Also, the wheat. Some of us have gluten allergies.
My raw food ganache cake has none of those. It will actually help you lose weight, look better, build your skin. It helps you grow healthy hair and strong nails and all that. The healthier our insides are, reflects on the outside of our skin, which is our largest organ. It means that we'll be radiant and healthy and glowing and look really good on the outside.
Kevin: What's your take on frequent or periodic use of raw cacao?
Anis: I think frequent use of anything...Again, I think everyone is different. So if somebody is coming from a place where a lot of people are drinking like three cups of coffee a day, or more, a whole pot of coffee a day. If somebody is drinking cups of coffee every day and then now they're starting to substitute their coffee with cacao every day, that's still one step along the continuum to a healthier lifestyle. If it's someone like myself who has been doing raw food for a very, very long time, I'd have to say pretty much my whole life, by this point I actually personally cannot do any cacao at all. [Laughs] I don't need any more stimulation than I already have in my life. The littlest bit of cacao, I can't handle it very well. But I think it's just a personal thing. I know people who do it every day and they're fine. I know other people who can't do it anymore, who may be used to do it.. Some people do it occasionally. I think it is a personal thing. I think that in general, not to be an alarmist or an extremist or anything, but in general I think that anything in extreme is not good for us. So it is always good to just be aware.
Caffeine does drain our adrenal glands. Our adrenal glands is our body's center for handling stress. We get stressors from all over, from our environment, from our work, from our family, from our responsibilities, from exercising too much, from the food we eat. There are a lot of stressors that come in. There are things that help to combat that, like maca, which is an adaptagen that helps you build the adrenal glands. So I like to use maca in conjunction with cacao, if I am going to use that, to sort of help with the caffeine that is sort of draining our adrenals a little bit. It is just good to be aware of that. Again, I think everyone is different and is at a different point along the continuum. So we all have to just experiment and see how we feel, find out what works for us.
From http://www.renegaderoundtable.com/.
Chocolate milk benefit
Chocolate milk benefit in schools
Milk lobby initiates marketing campaign at kids to keep chocolate milk in schools.
The commercial milk industry is planning to initiate a nationwide marketing campaign on Monday designed to keep chocolate milk in schools. Soda, candy, and other junk foods have been undergoing criticism recently for contributing to childhood obesity, leading the milk lobby to campaign for support of its sugary milk product, despite limited nutritional benefits.Touting fears over kids choosing juice or water instead of plain milk when faced with no sweetened milk options, the developers of the "Got Milk?" campaign plan to appeal to the public to sign a petition in favor of keeping chocolate milk in schools. This is based on the idea that kids need more milk in order to assure their dietary supply of calcium.
Supporters of chocolate milk's removal from schools claim that the sugar added to chocolate milk promotes diabetes and obesity, while those that oppose its removal allege that more harm than good will be done by depriving children of a sweetened milk option.Despite claims that children would begin to boycott beverages in general if they were unable to drink chocolate milk, the Boulder Valley School District in Boulder, Colorado has experienced widespread acceptance of plain milk among children. The district's director of nutrition services has been working tirelessly for years to promote better nutrition in schools and lauds the removal of chocolate milk from her district.
Various nutritionists and obesity experts, on the other hand, say that many children are choosing other available sweet beverages anyway and that, at least with chocolate milk,
the children are able to receive nutrients found only in milk.The nutrition profile of commercially processed milk is another issue coming under fire. Pasteurized, homogenized processed milk is being increasingly recognized as a harmful, toxic substance that serves no practical purpose in benefitting the body.
Raw, whole milk from clean, pasture-raised cows is far different from the dead, milky substance available on most store shelves. When pasteurized, the beneficial enzymes that aid in digestion are destroyed, as are a great majority of the nutrients, vitamins, and minerals that industry representatives claim are present in their product.Processed milk is also a contributor to lactose intolerance, allergies, and other diseases, supporting the case for the removal of all
processed milk from schools, especially the sweetened kind.
Clever marketing that entices children will not change the fact that processed chocolate milk is unhealthy for children, nor will it change the fact that processed milk in general is bad for children's health. Children should be encouraged to choose healthy, whole foods and drinks and to limit their refined sugar intake as much as possible.
From http://www.realmilk.com/whichchoose.html
Milk lobby initiates marketing campaign at kids to keep chocolate milk in schools.
The commercial milk industry is planning to initiate a nationwide marketing campaign on Monday designed to keep chocolate milk in schools. Soda, candy, and other junk foods have been undergoing criticism recently for contributing to childhood obesity, leading the milk lobby to campaign for support of its sugary milk product, despite limited nutritional benefits.Touting fears over kids choosing juice or water instead of plain milk when faced with no sweetened milk options, the developers of the "Got Milk?" campaign plan to appeal to the public to sign a petition in favor of keeping chocolate milk in schools. This is based on the idea that kids need more milk in order to assure their dietary supply of calcium.
Supporters of chocolate milk's removal from schools claim that the sugar added to chocolate milk promotes diabetes and obesity, while those that oppose its removal allege that more harm than good will be done by depriving children of a sweetened milk option.Despite claims that children would begin to boycott beverages in general if they were unable to drink chocolate milk, the Boulder Valley School District in Boulder, Colorado has experienced widespread acceptance of plain milk among children. The district's director of nutrition services has been working tirelessly for years to promote better nutrition in schools and lauds the removal of chocolate milk from her district.
Various nutritionists and obesity experts, on the other hand, say that many children are choosing other available sweet beverages anyway and that, at least with chocolate milk,
the children are able to receive nutrients found only in milk.The nutrition profile of commercially processed milk is another issue coming under fire. Pasteurized, homogenized processed milk is being increasingly recognized as a harmful, toxic substance that serves no practical purpose in benefitting the body.
Raw, whole milk from clean, pasture-raised cows is far different from the dead, milky substance available on most store shelves. When pasteurized, the beneficial enzymes that aid in digestion are destroyed, as are a great majority of the nutrients, vitamins, and minerals that industry representatives claim are present in their product.Processed milk is also a contributor to lactose intolerance, allergies, and other diseases, supporting the case for the removal of all
processed milk from schools, especially the sweetened kind.
Clever marketing that entices children will not change the fact that processed chocolate milk is unhealthy for children, nor will it change the fact that processed milk in general is bad for children's health. Children should be encouraged to choose healthy, whole foods and drinks and to limit their refined sugar intake as much as possible.
From http://www.realmilk.com/whichchoose.html
Eat More Chocolate for Health
Eat More Chocolate for Health
Chocolate has been a favorite food of people since it was first discovered. A joke among chocolate lovers is that it is an essential nutrient. But aside from a velvety texture and indescribable taste, is chocolate good for you? Research has shown that raw, dark cocoa is. Chocolate in assorted candies or bars has been processed. It has been fermented and sweetened with unhealthy sugars. It has preservatives and other added chemicals. It isn`t good for you at all, unlike raw, dark, healthy chocolate
Unlike money, chocolate really does grow on trees. Raw cocoa powder produced directly from the fruit of the cacao tree is a pure substance. It contains no additives and is high in antioxidants. A Cornell University study cites findings that it has two times the antioxidants of red wine. Raw chocolate is high in tryptophan. The human body uses tryptophan to help manufacture serotonin, a biogenic amine or neurotransmitter that prevents depression, so if you`ve heard that chocolate is an anti-depressant, there is some truth to that.
There seems to be a positive link between raw chocolate and cardiovascular health. Early findings demonstrate that risk of blood clots, strokes and heart attacks is lessened in those people who regularly eat raw chocolate. One of the minerals needed for good heart function is magnesium (Mg). It is needed only in trace amounts, but in the majority of heart attack sufferers, the body`s Mg content is subnormal. Raw chocolate is an excellent source of Mg.
Raw chocolate contains oleic acid. This is a monounsaturated fat that early research findings show helps raise the good cholesterol or HDL.
Healthy, raw, dark chocolate is extremely bitter. In order to make it palatable, equal parts of raw cocoa powder, raw honey and raw cocoa butter should be mixed together. Kept in the refrigerator, this makes a healthy sweet chocolate treat. Hot cocoa can be made with a healthy milk such as hemp or raw sheep, raw cocoa powder and raw honey. Some people seem to enjoy raw chocolate without anything added whatsoever. Apparently, this is an acquired taste
Just how healthy is raw chocolate? A study done in 2005 reported the following results:
(1) Those study patients who ate 3.5 ounces of dark chocolate daily for two weeks and a day experienced a drop in LDL or bad cholesterol.
(2) The investigators identified a lowering of blood pressure, both top and bottom numbers.
(3) Chocolate has been found to make cells more sensitive to insulin. When cells become insensitive to insulin, hypoglycemia and diabetes can develop. Therefore, chocolate seems to
offer some protection against these diseases.Other studies have shown that dairy products interfere with the antioxidant absorption of healthy chocolate. Bittersweet chocolate, if it is sweetened with a healthy sugar such as raw honey is the healthy alternative to the milk chocolate bars. White chocolate has none of the healthy chocolate in it; it`s made from cocoa butter
From news.bbc.co.uk/2/hi/health/6266256.stm
Chocolate has been a favorite food of people since it was first discovered. A joke among chocolate lovers is that it is an essential nutrient. But aside from a velvety texture and indescribable taste, is chocolate good for you? Research has shown that raw, dark cocoa is. Chocolate in assorted candies or bars has been processed. It has been fermented and sweetened with unhealthy sugars. It has preservatives and other added chemicals. It isn`t good for you at all, unlike raw, dark, healthy chocolate
Unlike money, chocolate really does grow on trees. Raw cocoa powder produced directly from the fruit of the cacao tree is a pure substance. It contains no additives and is high in antioxidants. A Cornell University study cites findings that it has two times the antioxidants of red wine. Raw chocolate is high in tryptophan. The human body uses tryptophan to help manufacture serotonin, a biogenic amine or neurotransmitter that prevents depression, so if you`ve heard that chocolate is an anti-depressant, there is some truth to that.
There seems to be a positive link between raw chocolate and cardiovascular health. Early findings demonstrate that risk of blood clots, strokes and heart attacks is lessened in those people who regularly eat raw chocolate. One of the minerals needed for good heart function is magnesium (Mg). It is needed only in trace amounts, but in the majority of heart attack sufferers, the body`s Mg content is subnormal. Raw chocolate is an excellent source of Mg.
Raw chocolate contains oleic acid. This is a monounsaturated fat that early research findings show helps raise the good cholesterol or HDL.
Healthy, raw, dark chocolate is extremely bitter. In order to make it palatable, equal parts of raw cocoa powder, raw honey and raw cocoa butter should be mixed together. Kept in the refrigerator, this makes a healthy sweet chocolate treat. Hot cocoa can be made with a healthy milk such as hemp or raw sheep, raw cocoa powder and raw honey. Some people seem to enjoy raw chocolate without anything added whatsoever. Apparently, this is an acquired taste
Just how healthy is raw chocolate? A study done in 2005 reported the following results:
(1) Those study patients who ate 3.5 ounces of dark chocolate daily for two weeks and a day experienced a drop in LDL or bad cholesterol.
(2) The investigators identified a lowering of blood pressure, both top and bottom numbers.
(3) Chocolate has been found to make cells more sensitive to insulin. When cells become insensitive to insulin, hypoglycemia and diabetes can develop. Therefore, chocolate seems to
offer some protection against these diseases.Other studies have shown that dairy products interfere with the antioxidant absorption of healthy chocolate. Bittersweet chocolate, if it is sweetened with a healthy sugar such as raw honey is the healthy alternative to the milk chocolate bars. White chocolate has none of the healthy chocolate in it; it`s made from cocoa butter
From news.bbc.co.uk/2/hi/health/6266256.stm
Chocolate may be Beneficial for health
Chocolate could be beneficial to those with chronic fatigue syndrome, according to a study at Hull York Medical School. People who suffered with the illness found that they had more energy when they consumed high cocoa content.Chronic fatigue syndrome (CFS) is an illness that has a vast array of diverse symptoms; the primary one being exhaustion. Most chronic fatigue specialists advise their clients to avoid chocolate because of the caffeine and sugar it contains.
Professor Steve Atkin, who led the study, said he had clients who reported feeling much better after swapping normal milk chocolate for dark chocolate with a high cocoa solid content. This sparked him to investigate further.The trial consisted of 10 patients who received 45g of dark chocolate or white chocolate dyed to look like dark chocolate everyday for two months. After the month was over, they avoided chocolate for one month and then began taking the other type of chocolate for two months.When the patients were taking a daily dose of dark chocolate, they reported significantly less fatigue, but felt the fatigue return when they stopped eating it.Atkin was surprised at what good results were achieved.
"Although it was a small study, two patients went back to work after being off for six months."He explained: "Dark chocolate is high in polyphenols, which have been associated with health benefits such as a reduction in blood pressure. Also high polyphenols appear to improve levels of serotonin in the brain, which has been linked with chronic fatigue syndrome and that may be a mechanism."Although more research was needed to confirm the findings, Atkin said that patients would not do themselves any harm by eating small amounts of dark chocolate. He added that no one in the study put on any weight.
Chronic fatigue is a very complex illness with many different causes including food intolerances, Candida, heavy metals and parasites. There is no single cure that works for everyone, and most people require quite a few lifestyle changes along with herbs, nutrients and detoxing.Because of this, chronic fatigue specialists warn against believing that eating chocolate daily is going to completely solve the problem.Most importantly, consuming chocolate with sugar in it should be generally avoided by everyone, especially those with a disabling illness.Raw ChocolateWhile dark chocolate is high in antioxidants and other nutrients, raw chocolate is even more potent since none of the nutrients have been destroyed through heating and processing.
Further, raw chocolate is sugar free. Most people make raw chocolate with agave nectar, stevia or xylitol. All of these are fine in moderation for those with chronic fatigue syndrome because they don`t create blood sugar imbalances and they don`t feed the imbalances like sugar does.
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