If food is our Medicine and Medicine is our Food – What about Chocolate

doi:10.15406/ijcam.2017.07.00222

International Journal of

eISSN: 2381-1803

Complementary & Alternative Medicine

Opinion Volume 7 Issue 3

If food is our Medicine and Medicine is our Food – What about Chocolate

Holly Fourchalk

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Choices unlimited for Health & Wellness Ltd, Canada

Correspondence: Holly Fourchalk, Choices unlimited for Health & Wellness Ltd, Canada, Tel 604 764-5203

Received: February 10, 2017 | Published: May 30, 2017

Citation: 10.15406/ijcam.2017.07.00222 DOI: 10.15406/ijcam.2017.07.00222

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Opinion

As nutritionists, we are taught that the highest source of nutrient in any food or herb is in the seed. Chocolate is no different. The cocoa pod is a fruit full of juice and anywhere between 12-6800 seeds, depending on the species. Initially, all species were referred to as Theobroma cacao meaning (theo) God and (brosi) food or “food of the gods”. These seeds are a hugely nutrient dense food. They contain over 1200 compounds and over 300 nutrients that we need. Not too bad. Unfortunately, Western society learned how to eliminate the nutrients through pasteurization. Then adds various toxic chemicals including sugars. When marketers claim that the chocolate is 60%, 72%, 84% chocolate, etc., what they fail to explain is that the really healthy omega 3s were extracted and usually sold to nutraceutical companies AND the process eliminated upwards of 80% of the anti-oxidants for which the dark chocolate is marketed for! Real 100% chocolate contains vitamins, minerals, all the amino acids (essential & non-essential) fiber, omega 3 fatty acids, anti-oxidants (2x more than acai berry), bioflavonoids and much more. What do these nutrients do for you? Besides taste great?

Fights weight

Regulates the two important hormones in weight metabolism: grehlin & leptin;
Opens fat cells so that they release stored toxins
Alters the genetic coding changing the fat cell into fatty acids – used for energy.

Fights cancer

Turns on apoptosis“automatic cell death”
Changes the membrane so it receives oxygen instead of sugar
Blocks off arterial nutrients – starves the cells
Alkalizes the interior and exterior of the cell.

Fights heart disorders

Re-stabilizes oxidized cholesterols;
Induces vasodilation
Lowers blood pressure
Improves coronary vascular function
Decreases platelet adhesion – reduces arteriosclerosis plaque.

Fights diabetes

High levels of soluble & non-soluble fibers slow down sugar absorption;
Diabetics are always low in anti-oxidants and consequently high in damaging free radicals, 100% chocolate is a good source of a variety of anti-oxidants.

Fights digestive issues, bowel issues, gastric issues

Provides huge amounts of micro probiotics, fibers/prebiotics;
Protects the gut from acidity and alkalizes our gastro tract so that the good bacteria can thrive;
Eliminates inflammation that disrupts the environment for healthy bacteria;
Inhibits the growth of bad bacterial growth in the gut.

Fights psychological issues

Provides all the amino acids required to make serotonin, neuroephinephrine, dopamine and other neurotransmitters;
Provides endorphins and natural anti-depressants, ie., MAOIs
The brain is between 60-70% fats and 100% provides the healthy omega 3/fatty acid fats.

The cocoa bean contains several useful minerals and vitamins

Magnesium, which is necessary for muscle relaxation, nerve conduction, energy production and bone and teeth development and overall health;
Copper-found in rich supply in dark cocoa-is involved in many of the chemical processes in the body;
High levels of potassium, which is vital for cardiovascular health.

Consequently, when we choose the right chocolate, it can be a huge benefit to our physical and psychological health.