My love affair with cacao marigot beach club spa and wellness retreat electricity projects for grade 7

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In love with CACAO, that is! It’s not hard to fall in love with chocolate… When I was asked to create a blog about cacao/chocolate, I jumped in glee! Can’t you tell how much I love Cacao?! Give me all the necessary ingredients to create raw-vegan chocolate candies, I’ll whip ‘em up in a frenzy, licking my fingers and spoons, grinning a huge smile from ear to ear, dancing away! Be sure to snatch ‘em before I make ‘em disappear!

A study of 8000 male Harvard graduates showed that chocoholics lived longer than abstainers. Their longevity may be explained by the super high “antioxidant” and “polyphenol” levels in chocolate. Polyphenols reduce the oxidation of low-density lipoproteins (LDL) and thereby protect against heart disease. Chocolate gives energy to the heart so it can function better through a unique chemical called theobromine. Truly a heart healthy food! Now… Let’s get down to the JUICY Detailed Facts on Chocolate!

But what most of us don’t realize is that common chocolate found on grocery shelves around the world contains little if any of the true nutrition that was once contained in the raw cacao beans. v gashi The cooking process destroys much of the enzymes and nutrients. Additional ingredients and “shelf life” prolonging chemical additives can even make something as enjoyable as eating chocolate potentially unhealthy.

Chocolate is made from the ground seeds taken from the pod of the tropical cacao tree, Theobroma Cacao. The tree is native to lowland tropical South America but is now cultivated throughout the tropics. The seeds have an intense bitter taste, and must be fermented to develop the chocolate flavor. The resulting products are known as “chocolate” or, in some parts of the world, cocoa.

Today, chocolate commonly refers to bars made from the combination of cocoa solids, fat (usually cocoa butter), sugar and other ingredients. Chocolate bars have a melting point just below body temperature. Chocolate contains alkaloids such as theobromine and phenethylamine, and has numerous physiological effects on the body: it has been linked with serotonin levels in the brain. types of electricity generation Chemical Composition of Cacao

Substances in chocolate that have been discussed in the scientific literature as pharmacologically significant, include: anandamide, arginine. epicatechins, histamine, magnesium, phenylethylamine (PEA) polyphenols, salsolinol, serotonin, theobromine, tryptophan, tyramine, and Vitamin C. Of course, some of these exist in higher concentration in other foods, but other foods have much less appeal than chocolate! “Cacao as a Catalyst…the deliverer of medicines”

More on this amazing food later, but cacao is one of nature’s highest sources of antioxidants (more than red wine or green tea) and magnesium ( the heart’s most needed mineral). Cacao contains Anandamide – the brain bliss chemical; PEA – the love chemical; MAO inhibitors – which naturally curbs appetite and is the reason why we find it in so many weight loss formulas; Theobromine, not caffeine, is the main stimulant in cacao, and theobromine brings energy, mental clarity and focus while being gentle on the nervous system. Cacao is of course also one of the oldest know aphrodisiacs…hence, the reason we give it on Valentine’s Day!

Magnesium is the most deficient major mineral in the diet of civilization and yet is one of the most important of all minerals. Over 80% of the United States’ population is deficient in magnesium. In nature, the primary source of magnesium is cacao (raw chocolate beans)! Other sources of magnesium includes seaweeds, sunflower seeds, almonds, cashews, chlorophyll-rich green vegetables, cleansing fruits such as cassia (senna), sea salt.

Allergies – A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. The idea that chocolate is a common allergen has been around for a long time, but recent evidence suggests an allergy to chocolate is quite rare. It is more often the case that the person is in fact allergic to pasteurized milk and dairy products. Pasteurized milk is the number one food that causes allergies.

Anyone who eats chocolate knows that it diminishes appetite. There is actually no scientific evidence to implicate chocolate consumption with obesity. v gashi kenga e zagrebit In fact, the reverse seems to be the case. Eating cacao helps one to lose weight. This is why nearly every weight-loss product on the market contains cocoa powder – which decreases appetite. Diet companies hint they are doing you a favor by providing chocolate weight-loss products, when in fact they use chocolate because it works!

Cacao is one of nature’s richest sources of magnesium, the brain mineral. Cacao is also a great source of serotonin, dopamine, and phenlethylamine, three well-studied neurotransmitters, which help alleviate depression and are associated with feelings of well-being. physical science electricity review worksheet Cacao contains nutrients and types of neurotransmitter modulating agents which allow serotonin and dopamine to remain in the bloodstream longer without being broken down. This increases feelings of well-being and helps on become stronger. Cacao contains anandamide which delivers blissful feelings and anandamide inhibitors which keep the bliss chemical from being prematurely broken down. Cacao also contains a host of B vitamins which are associated with brain health. All this makes cacao a natural Prozac! Chocolate as Medicine

In ancient Central American cultures, cacao beans held a reputation of being worshiped with such high honor and respect, that they used them as money instead of gold! This mysterious, ancient and sacred food is also very healing to the body, mind and soul. It contains more than two thousand different chemical compounds, making it one of the most highly complex, unique and magical substances on the planet. Historically, consumption of raw cacao has been known to treat a variety of physical ailments relating to the heart, lungs, muscles, teeth and bones to name a few, while also acting as an aphrodisiac and anti-depressant. gas 99 cents We have cacao’s extreme richness in vitamins, minerals, antioxidants and “happy” brain chemicals to thank for this!!

In 1879 the first milk chocolate bar was produced. Most viewed this as a milestone in the evolution of chocolate, but studies show that this addition of processed powdered milk blocks the body’s ability to absorb the healing nutrients and prized properties present in “pure” cacao. Then comes the addition of the highly addictive refined cane sugar, which leaches minerals out of the body, causes blood sugar disorders, dehydration and emotional issues. Most individuals who feel they are allergic to chocolate are in most cases actually allergic to the pasteurized dairy, refined sugar or caffeine found in “cooked” chocolate. When they removed these substances from their diet and or switched to eating “raw” cacao instead, many report back allergy free. The Cacao/Caffeine Controversy…

Contrary to popular opinion, in its original state, cacao is a poor source of caffeine. Depending on the study, raw cacao beans contain either very low levels of caffeine or none at all! One thing is for sure though – “cooked” chocolate definitely contains caffeine. When “raw” chocolate is exposed to heat a chemical transformation occurs between two molecules. e seva power bill payment The chemical structure of a substance called Theobromine converts to caffeine. Although Theobromine is a close chemical relative and metabolite of caffeine, it is NOT a nervous system stimulant, and has only about a quarter of caffeine’s stimulating power. gas mask bong review What is Theobromine?

Theobromine is a very interesting substance – and is actually quite helpful in preventative health and healing too. For instance, it is an effective antibacterial substance that kills the primary organism that causes cavities called streptococci mutans; it has proven to be an effective cough remedy; and it makes the heart’s job easier by dilating the cardiovascular system. The secret is in the spelling…

Just a slight change in the letters “a” and “o” defines how cacao beans have been processed or treated, making a tremendous difference in the end product. “Cocoa” powder is made from cacao beans after they have been fermented, roasted, shelled, ground, and freed of most of their fat. To put it simply, it has been “cooked” and then eventually treated with potassium and sodium carbonates to cause the powder to dissolve better in the presence of water. Raw “cacao” powder is also made from cacao beans that have undergone a separating out of most of their fat, but it is done without additives, chemicals and actual cooking. This very low temperature extraction method preserves the healing properties and gives us yet another delicious form of raw chocolate – raw “cacao” butter. On the other hand, “cocoa” butter is produced using very high heat and chemical solvents like hexane.