Chocolate - Food Of The Godsby Alan Guy Luke

Grenada - Raw cocoa beans (left) compared to a single nutmeg shell (right) harvested from their pods

It is good for your cai-diovascularsystem and may even protect your body'scells from degenerative disorders. Butbest of all, it is definitely delightfullydelicious.

History of ChocolateTheobroma cacao ('food of the gods')

has been in existence as long as Aztectaste buds. The appreciation of chocolatedates from ancient central American civi-lizations. Legend prevails thatQuetzalcoatl (god of air, light and life)stole the cacao-tree for the Aztecs andchocolate emerged from these roots, so tospeak. The Mexican Indian word for'chocolate' was derived from the termxocoatl ('bitter water"). Another belief isthat the word came from the choco-chocosound heard when natives stirred thedrink into a bubbly froth using a molinet(a paddled device).

In 1519. Hernando Cortez tasted'Cacahuatt', a drink enjoyed byMontezuma II, the last Aztec emperor.Cortez observed that the Aztecs treatedcacao beans, used to make the drink, aspriceless and also used them as monetary

exchange. It was during this period thatCortez' men first learned to drink thebitter beverage. For 90% of its lengthyhistory, chocolate was drunk, not eaten.The Maya and Olmec added variousflavourings and seasonings such as honeyand chili peppers. It was not until thecultivation of sugar cane that the sweetchocolate drink was developed.

Columbus returned from his fourthvoyage to the 'New World' with cacaobeans but King Ferdinand initially over-looked them in favour of other assortedtreasures. By the end of the 16th century,regular cargoes were being shipped toSpain wbere it became so popular that itwas heavily taxed by the government.This established chocolate as an elitelibation and it eventually spread througbEurope as a beverage of the privilegedclasses.

Forgotten English terms such as"Chocolate House' has been found in 19thcentury books. In ZeU's PopularEncyclopaedia (1871) and Whitney'sCentury Dictionary (1889) it has beenidentified as a public house, or house ofentertainment where chocolate is drunk.

Tbe first 'chocolate house' was reputedlyopened in London in 1657 by aFrenchman. Chocolate first appeared inNorth America in 1765, while still aBritish colony, when introduced inDorchester, Massachusetts, where thefirst chocolate factory was established.

In 1828, Dutch chocolate maker C JVan Houten invented the cocoa press.This machine squeezed cocoa butter outof the beans and treated the cocoa withan alkalizing agent to improve the colourand flavour. The process became knownas 'dutcbing', and cocoa processed thisway is called Dutch chocolate, Swisschocolate refers to the confection's nation-ality. Tbe European pioneers andmasters of chocolate invented milk choco-late in 1876. Daniel Peter, a Swiss candymaker, developed milk chocolate byadding condensed milk to chocolate liquor(the non-alcoholic by-product of cocoa'sinner meat).

Market TodayThere are 3.5 trillion cocoa beans

barvested worldwide every year, withWest Africa's Ivory Coast being the

28POSITIVE HEALTH JUNE 2008

largest producer. Over the years, severalchocolate companies have been estab-lished worldwide, primarily in Europe.The Swiss company Lindt, the Belgiancompany Neuhaus and tbe Frenchcompany Ganong are all renowned fortheir gourmet chocolates. One can alsovisit chocolate museums in various coun-tries. While Hershey has ChocolateWorld in Pennsylvania. Cadbury, whomanufactured its fu-st chocolate in 1897,has a Cadbury World in Birmingham,England. Germany has three chocolatemuseums, and there are two in Canada,both located in Quebec.

St Valentine's Day is the lovers' holi-day where often heart-shaped boxes ofchocolate are exchanged. In Japan, St.Valentine's Day is extremely popular.Girls express love to boys by presentingchocolate as a symbol of their love.

The Addiction to ChocolateNo matter what your type of choco-

late (white, dark, milk), or favouritebrand, one can easily become addicted tothe popular confection. Neurologists havediscovered that the pleasant feelingsassociated witb chocolate consumptionare due to the increased blood flow to themidbrain and orbital frontal cortex,which are also activated by addictivedrugs (i.e. cocaine).

Many researchers and food scientistshave reported chocolate as being thesingle most craved food item. Chocolateconsumption triggers an endorphin-release which reduces pain sensitivityand contributes to the inner warmth ofthe chocoholic. This makes one feel likethey are in love, and some even maintainit is better than sex. Chocoholics evenhave their own website where they main-tain that "If you've got melted chocolateall over your hands, you're eating it tooslowly." There is also a women's whimsi-cal top ten list of why chocolate is betterthan .sex. Included are such reasons as'you are never too young or too old forchocolate' and 'you can make chocolatelast as long as you want it to'.

According to an Agence France Pressreport, London psychologist David Lewisled a 3tudy which recorded heart rate andbrain activity in people who consumeddark chocolate or kissed their partners.Evidently, the confection created a moreprolonged "brain-buzz' than osculating involunteers aged in their 20s.

A key ingredient is phenylethylamine(PEA) or the 'love chemical'. MexicanEmperor, Montezuma, consumed his

Fermented cocoa beans before being dried and processed

The average chocolate bar has a caffeine content of 30 mgwhile a cup of coffee has more than 100 mg.

Generally, dark chocolate becomes more bitter as the cocoacontent increases.

chocolate in goblets prior to entering hisharem, leading to the belief that theconfection is an aphrodisiac. As a sacredconcoction, it was used in religious cere-monies and was associated withXochiquetzal (goddess of fertility).

Italian libertine, Giacomo Casanova(1725-1798). indulged in the delightfuldark drink prior to bis dubiousdebauched deeds. Henceforth, he helpedperpetuate the reputed subtle aphrodisiacproperties of chocolate. Louis XIV ofFrance also helped to further popularizechocolate's reputation.

Benefits of ChocolateSeveral other chemical elements

contribute to this psychoactive food beinga healthy product. British scientistsdiscovered its primary ingredient, theo-bromine, provided more relief fromchronic coughs tban did codeine-basedcommercial syrups due to its action onthe vagus nerve. Chocolate is a goodsource of flavonoids and contains trypto-phan, an essential amino acid. Theantioxidant, polyphenals, found in darkchocolate, reduce oxidation of low-densityUpoproteins (LDL or 'bad cholesterol')and, therefore, may aid in protectingagainst heart disease. The heart-healthyflavonol factor reduces blood clotting andmay stabilize arterial plaque, thereby

reducing the chance of strokes and heartattacks. It also triggers the production ofnitric oxide which increases blood flowand maintains flexible arteries.

University of California researchersreported heart benefits from the pairingof chocolate and citrus fruit.Consequently, ascorbic acid (found incitrus) releases more of cocoa's heartprotective anti-oxidents. Chocolate alsocontains catechins that may aid inprotecting the body against degenerativeillnesses (i.e. cancer). Cocoa itselfcontains procyanidins that help protectthe body's cells from damage by free radi-cals which cause some age-relateddiseases.

The average chocolate bar has acaffeine content of 30 mg while a cup ofcoffee has more than 100 mg. Generally,dark chocolate becomes more bitter as thecocoa content increases. At the other endof the spectrum, white chocolate contains0% cocoa since it is created from a blendof cocoa butter, sugar and vanilla.

Directly following strenuous activities(i.e. cardio, sex) your need for carbohy-drates increases. Consuming chocolateafter such activities naturally uses calo-ries to replenish what you have just lostby exercising, and will not be stored asfat. Dove Dark, made by Mars, contains'cocoapro cocoa', a proprietary, specially

PosmvE HEALTH JUNE 2008 29

Bi'lore & After - Dougaldston Estate rep in Grenada holds a raw cocoa bean pod whiledisplaying dried cocoa beans in a bowl

Neurologists have discovered that the pleasant feelingsassociated with chocolate consumption are due to theincreased blood flow to the midbrain and orbital frontal cortex,which are also activated by addictive drugs (i.e.cocaine)....Chocolate consumption triggers an endorphin-release v/hich reduces pain sensitivity and contributes to theinner warmth of the chocoholic.

processed cocoa. This makes it ideal toutilize in medical research due to itsextremely high levels of flavoinols.Studies have found that pure cocoapowder (not the instant hot chocolatevariety) has the most antioxidants.

Several health-related common falla-cies that should be debunked includemigraines, acne and obesity. Chocolatedoes not induce migraines by itself- anumber of triggering mechanisms (i.e.stress, fatigue) need to be present for it toplay a role. Remember: 'stressed' is'desserts' spelled backwards. There is noevidence that chocolate consumptionresults in acne, nor are there any inher-ent compounds that would exacerbate theepidermal condition. In reference to itcontributing to obesity, an individual witha healthy diet can safely eat chocolate inmoderation without fear of weight gain.Katherine Hepburn, the late ultra-slender

actress, once stated; "my figure is theresult of a lifetime of chocolate eating".

A variety of elements affect oursystem internally. Utilizing chocolate foran external application is also quite effec-tive. The Spa at The Hotel Hersheyfeatures unique chocolate treatments.This spa sanctuary offers aromas,flavours and textures providing treat-ments, including Chocolate MudHydrotherapy. Whipped Cocoa Baths andChocolate Fondue Wraps.

Going BigUnveiled at Hershey headquarters in

2003 was the world's largest HersheyKiss. It weighs almost 3,000 kilos (6,343lbs) and stands two metres (61/2 feet)high. There are 20 to 25 million regularHershey Kisses manufactured daily. TheHershey Company was commissioned toproduce chocolate bars for soldiers during

The antioxidant, polyphenals, found

in dark chocolate, reduce oxidation

of low-density lipoproteins (LDL or

'bad cholesterol') and, therefore,

may aid in protecting against heart

disease.

various wars. For the Gulf War theywere actually able to create a bar to with-stand temperatures up to 140°F withoutmelting.

Also in the quaint Pennsylvania townof Hershey is an immense amusementpark, Chocolate World, with distinctiveattractions for families. It is regarded asone of the finest factory tours for childrenin the United States. It's no wonder thatTim Burton has created a version ofWillie Wonka and the Chocolate Factory(1971) entitled; Charlie and the ChocolateFactory (2005). starring Johnny Depp.Depp also appeared in the Oscar-nomi-nated Chocolat (1989). This was a capti-vating story of a woman (JulietteBinoche) and tbe influence of her choco-late shop on French villagers. She wasable to determine an individual'sfavourite type of chocolate by theirpersonality.

Other films released in the 1990sinclude Better Than Chocolate (1999).Like Water for Chocolate (1993) and HotChocolate (1992). The latter involves amillionaire Texas cow-girl (Bo Derek)who wants to buy a French chocolatefactory which is going broke. In theOscar-winning film Forrest Gump.Forrest (Tom Hanks) made the state-ment: "Life is like a box of chocolates, younever know what you're gonna get".Black and white films such as Psycho(1960). Night of the Living Dead (1968)and Raging Bull (1980) utilized chocolatesyrup (Bosco) as blood due to its inherentviscosity.

In the longest running animated tele-vision series, Tlie Simpsons, Homer JSimpson gluttonously engorged himselfduring the Land of Chocolate (1991)episode. The patriarch was euphoricaUyenveloped by a surreal surfeit of choco-late candy in a salivating sequence ofhomeresque indulgence. Television's /Love Lucy show had Lucille Ball in a clas-sic confection conveyer belt scene.Attempting to maintain the assembly linepace, she frantically consumes the choco-lates she cannot wrap as the speedincreases in the Job Switching episode.

30POSITIVE HEVMTH JUNE 2008

Chocolate also contains catechins that may aid inprotecting the body against degenerativeillnesses (i.e. cancer). Cocoa itself containsprocyanidins that help protect the body's cellsifrom damage by free radicals which cause someage-related diseases.

Lucy may have devoured a plenitude of chocolate in desper-ation, hut the Swiss claim to consume the most chocolate. Theirannual consumption is estimated at over 11 kilograms (24 lbs)of chocolate per person. Germany follows at ten kilograms (22lbs), while North Americans average only five kilograms (11lbs), according to industry statistics.

Chocolate itself holds various records in different forms. Thelargest chocolate waterfall (located in Alaska) cascades 20 feet.According to the Guinness Book of World Records, the largestcotjkie was a colossal chocolate chip creation with a diameter of24.9 meters (81 feet, 8 inches). The super-.sized snack was madein 1996 by Mayell Foods Ltd of Christchurch. New Zealand.Legond has it that the first chocolate chip cookies were bakedaround 1930 in the Toll House Inn (1708) located inMassachusetts. Chocolate hits were added to basic butter cook-ies creating the Toll House cookie which would become anational product.

The largest chunk of chocolate was displayed at theEurochocolate 2000 Exhibition in Turin. Italy. Made by theElah-Dufour United Food Companies Ltd, the big bar weighedin at 2,280 kilograms (5.026 lbs). Guinness records the largesthox of chocolates ever made is a Frango mint chocolate boxweighing 1,463 kilograms (3,226 lbs). It was created in 2002 inChicago, Illinois, hy Marshall Fields.

Now I believe it is time to open a big ballantine box ofchocolates, sip on a couple of chocolate martinis, and enjoy amusical interlude of Cat Stevens' Buddha and the ChocolateBox, while being thankful to theobroma cacao for palatablypermeating our cultures and lifestyles.

RecipeChocolat.e Martini2 oz Chocolate liqueurli/̂ oz Vodkai/j oz grated chocolate

About the AuthorAlan Luke and Jacquie Durand are a writer-photographer

team. They reside in Ajax. Ontario (Canada) and are membersof the Travel Media Association of Canada (TMAC). Both-Strongly believe chocolate consumption should be subsidized bythe World Health Organization (WHO). They may be contactedviaaluketravel@rogers.com: www.travelmedia.ca

Practical InformationInternetwww, chocolate.org/refs/www .chocoholic. comwww. fieldmuseum.org/chocolate

CreditsText and photos by: Alan G Luke and Jacquie D Durand.

Is it Chronic Fatigue Syndrome?Is it Myalgic Encephalomyeiltis?

Or just plain Temporo-i^andibularJoint disorder?

Some 60% of the sensory input to your braincomes from the Trigeminal nerve which

supplies the teeth, jaws and in fact the wholeof the head. Any asymmetries affect the inputfrom this nerve to the brain and a consequentwidespread response resulting in a myriad of

symptoms. Where there is a conglomeration ofa huge number of symptoms patients get

classified into ME/CFS.

The diagrams below show the nerve and itsdistribution.

Extensive experience in the treatment ofvery many patients shows that addressingthe asymmetry of your teeth and jawscorrects the problem underlying this illness.

[To get a better perspective on your illnessplease read the articles on the links below:http://www.positivehealth.com/article-view.php?articleid= 1696ittp://www.positivehealth.com/article-view.php?articleicl=1337

Dr M Amir BDS LDS RCS (Eng)MSc (Univ. of London)

Dental Surgeon50B Lower Richmond RoadPutney, London SW15 lJT

Tel: 020-8780 3433amir2647(s)msn.com

POSITIVE HEALTH Ju^E 2008 31