PhytoScience - Article
Cocao - Raw
From the natives of equatorial Central and South America to the Royal Courts of Europe, chocolate has a rich and intriguing history.
Over time it has been transformed from its raw and bitter tasting original form to today’s elegant and luxurious delicacies. Yet through all the changes of geography and culture, it maintains it popularity as a unique treat associated with special occasions and romance.
As we all know "cocao” is the plant from which chocolate is derived. Its scientific name of Theobroma meaning “food of the gods” is consistent with its historical significance in both ancient and modern cultures. It has been used as a ritual drink used in sacred ceremonies, a form of currency, and recently was discovered to help reduce symptoms associated with many chronic diseases which are affecting an aging baby boom population.
History
The cocao tree has a history over 3,000 years and grows only in the equatorial regions of the world. Its introduction to the new world didn’t occur until European explorers discovered it during their visits to the Americas beginning with Christopher Columbus.
It was Cortes however who uncovered cocao’s importance to the Aztecs when offered it as a drink. After adding sugar and spices such as cinnamon and vanilla to make it more agreeable to the Spanish palate, Cortes and those that followed him spread the use of cocao throughout the new Spanish colonies. 
At home in Spain they were discovering the joys of drinking this new beverage heated creating the first “hot chocolate.” The Spaniards however, couldn’t keep such a unique and delicious treat secret forever, and by the mid 1600s all of European royalty was enjoying this decadent treat. Due to the cost of cocao beans it remained a luxury of those who could afford such an expensive treat.
It wasn’t until the industrial revolution and productive methods which mechanized chocolate production made chocolate affordable to the masses.
Commercializing cocao
In 1828 the “dutching” process was invented which involved heating and alkalizing the raw cocao paste and removing almost all of the fat to create the powder we are all familiar with today. After adding milk and fat back to the powder we ended up with the cocoa butter which is the basis for almost all of today’s commercial chocolate production. Most of the world’s largest chocolate candy companies got their starts in the 1800’s after it was discovered how to turn cocoa butter into bar chocolates and candy bars after adding large amounts of sugar, nuts, coconut, etc. The most recognizable names include Hershey, Cadbury and Nestle.
Chocolate’s popularity is greater than ever. Over one billion people purchase chocolate products daily and it is considered an integral part of any special occasion, event, family gathering or seasonal celebration. Valentine’s Day, Christmas or Easter just wouldn’t be the same without boxed chocolates, Easter Bunnies, or Yule Logs. Whatever the occasion, the world continues to look for unique ways to package gifts which include some form of chocolate.
Over consumption of commercialized chocolate has resulted in many adverse effects for those who cannot satisfy their cravings for this delicious treat. Confectionary chocolate contains saturated fats, the ones closely associated with heart disease. Weight gain, restlessness and the risk for diabetes can be attributed to over consumption of the commercialized product. The added fat and caffeine found in commercialized chocolates counters any of the benefits cocoa has to offer.
Back to Basics
Recently however, there has been a resurgence of the use of chocolate in its most basic form. People are rediscovering the multiple benefits of healthy chocolate which may help symptoms of chronic modern diseases in a more naturopathic way.
From reduction in blood pressure to improving gingivitis and from lowering cholesterol to improved sleep patterns, we are discovering today what the ancient Mayan and Aztec civilizations already knew. Although it's not possible to clear a cough with chocolate, there may be a role one day for a medicine based on a chocolate extract. A healthy serving of chocolate in its most basic form several times a day is good for your health.
Proported Uses
- Cancer preventative
- Heart disease (Cardio protective)
- Lowers blood pressure
- Lowers LDL cholesterol
- Improves insulin resistance
- Appetite suppression / Weight loss
- Pain-reliever / Calming effect
- Anti-depressant
- Central nervous system stimulation
- Improves sleep patterns
- Reduces gingivitis(bad breath)
- Anti-aging
- Cough treatment
- Sunburn prevention
- Improves Sexual performance
Mechanism of Action
The mechanism of action of Polyphenol-rich dark chocolate is unclear. Further reassearch is needed. Raw cacao is rich in Flavonoids, Catechin, and Epicatechins.
Adverse Reactions
Reported: Constipation, upset stomach, ulcers and allergic reactions have been reported following the consumption of chocolate. IBS {Irritable bowel syndrome} has been associated with frequent over consumption of chocolate. Studies show that fat, caffeine, dairy products and sugar-free sweeteners in commercialized chocolates have been identified as the key components in chocolate that may lead to IBS.
Interactions
Chocolate contains oxalate {a naturally occurring compound in cocoa beans} which can inhibit the absorption of calcium. Calcium binds to oxalate in your intestines, limiting its absorption into your bloodstream.
As chocolate contains relatively small amounts of oxalate, it is unclear to what extent chocolate consumption affects healthy people who eat calcium-rich diets. A 2008 study in the American Journal of Clinical Nutrition found that elderly women who consume one or more servings of chocolate on a daily basis have lower bone density and strength than those women who eat a serving of chocolate six times a week or less. Researchers believe this may be due to oxalate inhibiting calcium absorption; but it is more likely to be due to the chocolate's sugar content, which may increase calcium excretion. Dark chocolate also contains flavonoids, a substance that is thought to be beneficial to bone health. Further tests are needed to fully determine the role chocolate plays in calcium balance and bone strength.
MAO inhibitors (monoamine oxidase inhibitors) were the first antidepressant drugs invented. While they are quite effective, they can be dangerous if combined with the wrong foods, drugs, or supplements.
The caffeine in chocolate could cause dangerous drug interactions. Stimulant drugs such as Ritalin: The stimulant effects of chocolate might be amplified.Antidepressants in this family include furazolidone (Furoxone), isocarboxazid (Marplan), phenelzine sulfate (Nardil), and tranylcypromine sulfate (Parnate) among others.
Caffeine may interfere with the action of drugs to prevent heart arrhythmias or treat insomnia , heartburn , ulcers , or anxiety.
Clinical Summary
According to the February issue of the Mayo Clinic Health Letter, Chocolate contains flavonoids. The darker the chocolate, the higher it's likely to be in flavonoids. These natural antioxidants {also found in tea, red wine and some fruits and vegetables} help limit the negative effects of lipoproteins, which are components of the "bad" cholesterol, low density lipoprotein {LDL} cholesterol. Flavonoids may protect arteries and prevent heart disease, stroke and arteriosclerosis, a disease characterized by clogged arteries.
Persistent coughing is debilitating and impairs quality of life. Antitussive treatment using opioids is limited by unacceptable side effects, and there is a great need for more effective remedies. A present study conducted by Department of Thoracic Medicine, National Heart and Lung Institute, Imperial College London; demonstrates that theobromine {A methylxanthine derivative present in cocoa} in a randomized, double-blind, placebo-controlled study in man, effectively suppresses capsaicin-induced cough with no adverse effects.
A recent German study study that found eating a small amount of dark chocolate every day reduces the top (systolic) blood pressure number by almost 3 millimeters of mercury (mm Hg) and the bottom (diastolic) blood pressure number by about 2 mm Hg.
Dark chocolate is a good source of flavonoids; an antioxidant that's thought to improve the function of blood vessels.
"We think a lot of bad things that happen to the cardiovascular system are because the lining of the vessels cracks and becomes inflamed, setting the stage for plaques to form and rupture," says Robert Sheeler, M.D., a family physician at Mayo Clinic.
To gain the health benefits, there's no need to eat a whole chocolate bar. Dr. Sheeler says just one or two squares a day of raw unprocessed cocao with the highest cocao content possible, will provide the health benefits. Unfortunately most commercialized chocolate products are "Dutched" and still contain calories, fats, fillers and caffeine which can counter the benefits.
Many of the natural chemical compounds in raw cocoa or cacao beans and in organic dark chocolate have been discussed in scientific literature as being pharmacologically significant to health. {A partial list of these active substances in natural organic chocolate is outlined below}
- Anandamide (a neurotransmitter known as "the bliss chemical")
- Arginine (nature's aphrodisiac)
- Dopamine (a neurotransmitter)
- Epicatechins (antioxidants)
- Magnesium (for healthy heart function)
- Serotonin (anti-stress neurotransmitter)
- Tryptophan (anti-depressant amino acid)
- Phenylethylamine (PEA) (controls the ability to focus attention and stay alert)
- Polyphenols (antioxidants)
- Histamine
- Tyramine
- Salsolinol
The discovery is brought to market
In mid 2006, Jeanette Brooks founded and became President of MXI Corp. MXI has developed a unique patented formulation of unprocessed cacao optimized with açaí berries and blueberries to create a product unlike any other. They call this product Xoçai {show-sigh} this process preserves the full compliment of anti-oxidants in the final product.
Xoçai's products are considered to be a "food" by governing bodies, this is not the case with the vast majority of chocolate products which are considered to be and classified as confection. {Candy}
Dutching {The common process used in the commercial manufacturing of chocolate} damages the integrity of the anti-oxidants in cacao by as much as 90%. Common manufacturing processes for chocolate include adding by-products, {fillers} fat, sugar, dairy milk and artificial flavors. The entire cocoa nib is typically used which reduces costs and means caffeine is common in the final product. This process offsets any of the healthy benefits identified in cacao and in some cases it may make the product harmful.
MXI's dynamic blend of cacao, açaí berries, and blueberries is all natural or a "Clean" product. Xoçai contains no artificial colors, artificial flavors, preservatives, or fillers.
The husk of the cocoa nib is removed prior to processing Xoçai's products. This along with the patented cold pressed process attributes to the higher cost of manufacturing the products. The benefit of removing the caffeine {Which is unique to Xoçai} makes this the only truly healthy cocoa product on the market today.
One of their most popular products, the Xoçai™ X Power Squares uses cacao that is blanched, unfermented, sun-dried, non-roasted and cold-pressed, which means it boasts eight times the levels of epicatechins and catechins, and four times the levels of procyandins than cacao produced commercially with standard processing. X Power Squares are loaded with antioxidants and have an unparalleled ORAC Value of 3,582 per 6g Square. The Xoçai™ X Power Squares are the most powerful, health-promoting, decadent chocolate ever produced.
Xoçai is naturally sweetened with raw cane juice crystals {A low-glycemic sweetener} making this product diabetic friendly.
Jeanette also founded and was Executive Vice President of Phoenix International Corporation. Jeanette’s ideas and creativity were key to the development of the Phoenix for Life weight-control products and the marketing materials. Jeanette also developed weight-loss products and set up clinical trials for Universal Health & Diet Products.
Prior to founding MXI Corp, Jeanette was the founder of Pure De-lite Products and served as its Vice President of Sales and Marketing for 6 years. Jeanette was the driving force behind the $300 million in retail sales achieved by Pure De-lite. And, she also played a critical role in the development of the Pure De-lite products, packaging designs, and marketing materials.
Jeanette’s background and experience has played an invaluable role in the development of the Xoçai™ products, the creation of the packaging and image of the Xoçai products, and the training and motivation of the MXI Corp Distributor Network and the Network Leadership.
Xoçai is marketed through a network of independent distributors and is not available in stores or retail outlets. To try this product for yourself, locate an independant distributor in your area. A membership fee is required in order to purchase Xoçai at wholesale prices.
Related Article - The History of Chocolate
References
1. Grassi D, Necozione S, Lippi C et al. Cocoa Reduces Blood Pressure and Insulin Resistance and Improves Endothelium-Dependent Vasodilation in Hypertensives. Hypertension. 2005 Jul 18. [Epub ahead of print]
2. Ding EL, Hutfless SM, Ding X et al. Chocolate and Prevention of Cardiovascular Disease: A Systematic Review. Nutr Metab (Lond) . 2006 Jan 3. [Epub ahead of print]
3. Farouque HM, Leung M, Hope SA et al. Acute and chronic effects of flavanol-rich cocoa on vascular function in subjects with coronary artery disease: a randomized, double-blind, placebo-controlled study. Clin Sci (Lond) . 2006 Mar 22. [Epub ahead of print]
4. Heinrich U, Neukam K, Tronnier H et al. Long-term ingestion of high flavanol cocoa provides photoprotection against UV-induced erythema and improves skin condition in women. J Nutr. 2006;136:1565-1569.
5. Usmani OS, Belvisi MG, Patel HJ et al. Theobromine inhibits sensory nerve activation and cough. FASEB J . 2005;19:231-233.
6. Cannon ME, Cooke CT, McCarthy JS. Caffeine-induced cardiac arrhythmia: an unrecognised danger of healthfood products. Med J Aust . 2001;174:520-521.
7. Polagruto JA, Wang-Polagruto JF, Braun MM, et al. Cocoa Flavanol-Enriched Snack Bars Containing Phytosterols Effectively Lower Total and Low-Density Lipoprotein Cholesterol Levels. J Am Diet Assoc . 2006;106:1804-1813.
8. Health Benefits of Chocolate Revealed. Hull and East Yorkshire Hospitals NHS Trust website. Available at: http://www.hey.nhs.uk/pdf/media/chocolate.pdf . Accessed December 21, 2006.
9. Baba S, Osakabe N, KatoY, et al. Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans. Am J Clin Nutr . 2007;85:709-717.
10. Baba S, Natsume M, Yasuda A, et al. Plasma LDL and HDL cholesterol and oxidized LDL concentrations are altered in normo- and hypercholesterolemic humans after intake of different levels of cocoa powder. J Nutr. 2007;137:1436-1441.
11. Taubert D, MD, Roesen R, Lehmann C, et al. Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide. JAMA. 2007;298:49-60.
Disclaimer:
These statements have not been evaluated by the FDA. Any product mentioned is not intended to diagnose, treat, cure or prevent any disease.