Health And Hope

CHOCOHOLIC?

When we think of healthy lifestyle, there are certain things we need to know about chocolate. First of all where does chocolate come from? It comes from a beautiful small tree, called the cacao tree which grows in the tropical areas of the world where millions of pounds of chocolate and cocoa powder are produced annually. It is the beans which the tree produces that give the cocoa (notice the different spelling).
The pods are cut from the tree and piled up in yards to ferment. During this process people walk over them, rodents and insects and other small creatures make their nests in the piles and in this first part of the manufacture of chocolate, many particles of contaminants and animal and insect excreta collect with the pods and beans. At the peak of the fermentation process, the temperature rises and moulds and bacteria flourish. This fermentation is essential for the chocolate flavour to develop.
After fermentation, the seeds are sun-dried or kiln dried and are then ready to be sent to the processors where they are roasted and ground to make a chocolate substance something like peanut butter in texture. In a booklet produced in the USA called 'The Food Defect Action Levels', lists are given of defects in foods which are natural or unavoidable. In chocolate these are listed as defects in the form of "insects, rodents and other natural contaminants." Up to 120 insect fragments per cup of chocolate liquor (which is used for the production of chocolate bars) are allowable and 2 rodent hairs per cup. Visible or solid animal excreta must not exceed 10 mg per pound. For chocolate powder, there must be no more than 75 insect fragments found in 3 tablespoons. An allergy to chocolate may in fact be an allergy to the animal parts in the chocolate.
What does chocolate do to us physically? There are chemicals in chocolate such as caffeine, theobromine and theophyllin. Also there is more tannin in cocoa than the estimated 2 grains in a cup of tea. These chemical toxins are only one reason for the problems with chocolate. Others are the additives that have to be used to make chocolate palatable.
Chocolate is naturally bitter and, without additives, would be unpalatable. A large amount of sugar is added to chocolate and also milk and cream. To get the smooth texture of chocolate that we appreciate, oil has to be added in generous quantities. Without this, it would be grainy and not have the same appeal.
Cancer is more likely and disease resistance not so strong in those who regularly have these toxins. They have a tendency to step up cell growth in certain glandular areas and so breast disease and prostate conditions are a likely result. Oxalic acid is found in chocolate and this combines with calcium which is then taken out of the body unabsorbed. This means that even if you have good quality calcium from whole grains and greens, consumption of chocolate will reduce the amount your body actually gets. We know that these substances are addictive and some people are more seriously affected by this - hence the word “chocoholic”.
Did you know that more dogs die at Christmas? - From chocolate poisoning!