The first place I looked for answers was on Dr. Steve Warren’s web site. Since Dr. Warren is an authority on healthy chocolate, I decided to visit his FAQ page. Here I found an inquiry asking if healthy chocolate products contain caffeine, to which he replied, “Pure cocoa beans without the fiber and husk have zero to a very, very small amount of caffeine.” But my question is, “How much is a very small amount?”

Next I visited David Wolfe’s web site, Sunfood Nutrition. David Wolfe is one of the world’s top authorities on chocolate and other organic superfoods. He claims that, contrary to popular opinion, cacao is a poor source of caffeine. In fact, he says, “A typical sample of cacao nibs or cacao beans will yield anywhere from zero caffeine to 1,000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee).” Now I was starting to get somewhere!

Then I ran across a post entitled, “Caffeine in chocolate,” by Laura Evans. She states that a typical one ounce piece of dark chocolate contains about 20 mg of caffeine, whereas an ounce of milk chocolate has approximately 6 mg of caffeine. Remember our discussion a couple weeks ago comparing dark chocolate to white chocolate in “Indulge in the Dark Side“? Well it turns out that white chocolate contains only trace amounts of caffeine, if that, because white chocolate doesn’t contain cocoa solids, just cocoa butter. Also notice that the darker the chocolate (the greater the cacao content), the more caffeine it contains.

But how does this all stack up against coffee and other caffeine laden products? Here is a chart for comparison (actual amounts can vary):

For more info about caffeine content in foods and beverages, visit www.Erowid.org.

Comparatively speaking, the caffeine content in healthy chocolate is minimal, considering the large amounts of caffeine found in other products. I would still caution those who are very sensitive to caffeine, to eat chocolate in moderation.

Keeping this in mind, I personally recommend the Xoçai brand healthy chocolate I eat because of the combination of rich, dark chocolate (70% cacao) with açai berries and blueberries.

In future posts, I expect to be blogging about the effects of dark chocolate on those interested in weight loss, incereased energy and overall well being. Until then, enjoy a rich, dark piece of healthy chocolate!

In a post entitled “Cocoa More Imortant than Penicillin?“ the author makes reference to a study that was performed by Norman Hollenberg, a professor of medicine at Harvard Medical School. According to Professor Hollenberg, a compound found in cocoa known as epicatechin has health benefits so important that it should be considered a vitamin. He comes to this conclusion after investigating the effects of epicatechin on the Kuna people of Panama, who consume up to 40 cups of cocoa weekly.

Dr. Hollenberg further noted that stroke, heart failure, cancer and diabetes was less than 10% in the Kuna people. The following graphic from www.phytochemicals.info illustrates the chemical structure of epicatechin:

Epicatechin MW: 290.3 Formula: C₁₅H₁₄O₆

After reading this, it seems to me that those of us who drink tons of chocolate should be immune to most of these diseases too. Although I don’t recall the last time I drank 40 cups of cocoa in one week! So why are we all so sick? Well the problem is that Flavanols like epicatechin are removed from the cocoa in commercial processing because they tend to give chocolate its distinct bitter taste. The good news is that many companies are now keeping the Flavanols in the cocoa, and therefore preserving the epicatechin that is so vital to delivering the health benefits observed by Dr. Hollenberg in the Kuna people.

To read the whole story, go to ”Science Daily Article, March 12, 2007.”

Now maybe my One-A-Day healthy chocolate vitamins isn’t so far fetched afterall. Except for one thing, I can’t take them just once a day; it’s more like three time a day!

In this week’s previous post, Sylvia Baxter, contributing editor to the Cocoanut Weblog, wrote a compelling article on how consuming chocolate is much like the sensation of being in love. But I wonder . . . is it white chocolate or dark chocolate that stirs these feelings and emotions? Sylvia says it is rich, dark chocolate.

But what about white chocolate? How many of us can recall the commercials for Nestle’s Alpine White chocolate with almonds:

Nestle’s Alpine White Chocolate Commercial, 1986

Need I say more? White chocolate must be synonymous with a long lasting, loving relationship. Or is it?

In an article entitled, “A Guide to Chocolate Varieties,” author Elizabeth LaBau explains how chocolate is made by a refining process that takes cacao beans and ferments, dries, roasts, and grinds them. The main products that are the result of this process are a smooth, solid fat called cocoa butter, and the ground, roasted cocoa beans, otherwise known as chocolate liquor. Dark chocolate contains cocoa butter and as much as 70-80% chocolate liquor, while white chocolate contains cocoa butter, but no chocolate liquor or any other cocoa products. So technically, white chocolate is not true chocolate; it only retains the creamy texture of true chocolate because of the inclusion of cocoa butter.

With this in mind, I contend that relationships that are fleeting and don’t last, are like white chocolate, because they have no real substance based on love, just emotion. But lasting relationships, on the other hand, are like rich, dark chocolate that contains true solid substance, along with the cream. And don’t forget, it is the dark chocolate, with all its antioxidants from flavonoids, that is good for the heart. And where does true love come from? That’s right—from the heart!

So the next time you want to indulge, indulge in the dark side. You’ll be glad you did. Say, I think it’s time for one of my dark, healthy chocolate Power Squares!

PEA. Exactly what is happening? Scientists are still unraveling the kaleidoscope of effects brought on by the 400 flavor compounds in cocoa. Here’s a start. Phenylethylamine, or PEA, is one of the compounds suspected in causing an emotional high similar to being in love. It stimulates the nervous system and increases your heart rate and blood pressure. It’s like the feeling aroused when seeing the shy, hesitant Keanu Reeves, in the movie The Replacements, have a sudden surge of confidence and turn back towards Annabelle, the woman he desires. In the background you can hear the song, “Every Breath You Take” and the drone of the announcer excitedly narrating the score that Shane Falco is about to make. Your heart starts pounding, and when he confidently enfolds her in his arms and kisses her, euphoria spreads through you as you were the one on the receiving end. If eating chocolate produces feelings like that, no wonder we love it so much! PEA (Potent, Enriching, Authentic).

Serotonin. Another chemical known to release in your brain when you eat chocolate is serotonin. This is the brain chemical that gives you a sense of well-being. Think of George Clooney and Michelle Pfeiffer in One Fine Day. They’ve shared tough parts of their lives all day in dealing with kids and other responsibilities. Their initial attraction to one another gives way to a deeper knowledge that they share values and are compatible in the everydayness of life. He kisses her, but she leaves to freshen up in anticipation of more. When she returns, he is asleep. She smiles and snuggles up to him on the sofa and goes to sleep herself. This is serotonin, a sense of well-being that here is a relationship that will last, and there will be plenty of time for passion later. After a small serving of chocolate, cravings subside and the consumer can wait before indulging again. Serotonin. (Serenity Enveloping Receptors Of Trustworthy, Ongoing, Numerous Inviting Notions)

Endorphins. They are the chemicals released in the brain during extreme pleasure. For me, endorphins surged while viewing Colin Firth’s face through the window of his mansion in Pride and Prejudice. Having just bathed and looking relaxed in his robe with his hair hanging loose, he unexpectedly catches a glimpse of Lizzy in the garden. For the first time, the movie-watcher sees his face soften. He loses the stern, stuffy air we came to know previously. It’s euphoric, because we know at once that he is in love with Lizzie and tremendous happiness is in store for the two of them. Endorphins. (Energizing, Natural Delivery Of Responsive, Pleasurable, Health-Inducing Neuro-Sensations)

So, next time you try to resist the temptation to consume chocolate, instead, give way. Allow the chemical reaction of potent, enriching, authentic, energizing, natural delivery of responsive pleasurable, health-inducing neuro-sensations that have serenity enveloping receptors of trustworthy, ongoing, numerous inviting notions. Never resist true love or chocolate. (NRTLOC)

So how can we be sure that we are getting the most potent dark chocolate, chocolate that retains all the acclaimed health benefits we have all been hearing about? Find a manufacturer that minimizes the processing of the cocoa bean! Mairlyn states that Mars, Inc., maker of the famous Dove Chocolate bars, has patented a process that maximizes the retention of naturally occurring flavanols. I quote one of the historical facts on the Mars, Inc. web site:

“DOVE® dark chocolate is manufactured using a patented process called COCOAPRO® which makes certain that more of the naturally occurring healthy cocoa flavanols are retained in the product.”

Another company in the United States that also makes dark chocolate is MXI Corp. MXI’s method of making chocolate is with unprocessed, non-alkalized, non-lecithinized cacao powder, combined with the Acai berry and blueberries. This combination of ingredients provides a product that is packed full of the most powerful antioxidants.

For comparison’s sake, I am including in this post the ingredients of a Mars Dove Chocolate bar, side by side with the ingredients of MXI’s Xoçai Nuggets. The ORAC value (a method of measuring antioxidant capacities of different foods) was available for the Xoçai Nuggets only.

 
One final thought. On Average Joe’s blog post, “Gimme a Kiss!” a very important fact is brought out, and that is the absence of flavonoids in Hershey’s Chocolate Kisses. But even Hershey’s is realizing the growing popularity of dark chocolate, because now they have Hershey’s Kisses Chocolate Truffles Wrapped in Dark Chocolate. I’m sure other companies will follow, but it is good to know that MXI Corp. has taken the lead in rich, dark healthy chocolate. For more information about MXI Corp. and its line of Xoçai brand chocolates, visit their web site. You’ll find out why Not All Chocolates Are Created Equal!

Recently I got an email from someone who wanted me to look at a new business opportunity that was driven by a very unique product – - Healthy Chocolate! Healthy Chocolate, you say? Yes, and they also made some very unique claims:

• Healthy chocolate is good for the heart
• Healthy chocolate is nature’s perfect anti-aging food
• Healthy chocolate helps control the appetite and helps in weight loss
• Healthy chocolate contains more antioxidants than any other food in the typical American diet

It just so happens that a friend of mine from Chicago was passing through town and brought some samples of the chocolate for me to try. It was a rich, dark Belgian chocolate and tasted delicious! The content was 70% raw, unprocessed cacao powder, combined with blueberries and açaí berries, rich in antioxidants, from Brazil. But before getting involved, I needed more information. I wasn’t willing to just blindly accept this seemingly “healthy chocolate” line I was handed.

It was then I decided to go out on a quest. I began buying chocolate bars from the grocery that were of the dark chocolate variety, with as high a percentage of cocoa as I could find.

My first sample was from the famous Swiss chocolate manufacturer Lindt. It had 85% cocoa, more than what the sample of chocolate my friend had given me, but I was unimpressed by the taste.

Next I tried Dove Chocolate. It had about 70 or 75% cocoa in the ingredients and tasted a lot more like what I had initially experienced. But was it healthy chocolate? Isn’t this really what I was trying to determine?

So what makes one kind of chocolate healthy and another not? Here are some answers I found from some blogs and websites:

According to Tara Parker-Pope in an article she wrote entitled, “The Problem with Chocolate,” it is the antioxidant called flavanols that make chocolate good for you. The darker the chocolate, the higher the flavanols. The problem is that most manufacturers take out the flavanols because that is what makes chocolate taste bitter. The result: sweet tasting chocolate with no health-promoting properties.

In another article entitled, “Good News for Chocolate Fans,” by Amy Campbell, Amy states that cocoa, or cacao, beans are rich in flavonoids, which are thought to help lower cholesterol and lower the risk of blood clots. Flavonoids, which include the antioxidants called flavanols, are not only found in chocolate, but also in some fruits, vegetables, and tea.

Finally, Dr. Steve Warren, in his article, “Good Chocolate vs. Bad Chocolate,” cites five properties to look for in a dark, healthy chocolate product:

• Chocolate that has not been alkalized
• Chocolate that has been dried and cool-pressed, rather than roasted
• Chocolate that consists of at least 70 percent pure cocoa
• Chocolate that contains cocoa butter instead of milk fats or hydrogenated oils
• Chocolate that contains natural, low-glycemic sweeteners—such as raw cane—rather than refined sugar

So how does my chocolate stack up along side the research? Here are the facts:

• Cacao that is blanched, unfermented, sun-dried, non-roasted and cold-pressed
• As much as 70% unprocessed, non-alkalized cacao optimized with açaí berries and blueberries
• Naturally sweetened with raw cane juice crystals, a low-glycemic sweetener
• No artificial colors, artificial flavors, preservatives, or fillers

Not bad specs for the record! Oh, what is it called? It’s Xoçai, which is a combination of the first two letters of the Aztec word, “Xocolatl,” an ancient cacao drink, and the last three letters of “Açaí,” an exotic Amazonian berry, known for its rich antioxidants. Xoçai is distributed by MXI Corp. here in the United States and a number of other countries, including Canada, Australia, New Zealand and Japan. It’s true, not all chocolates are created equal! Healthy chocolate, anyone?

Thanks for visiting. Come back again soon!
David