You think you like chocolate? Ya gotta meet this guy, David Wolfe (that link is to his YouTube video about raw chocolate; he’s shown here, left, with my friend and mentor, Philip McCluskey). I’d heard of Wolfe for quite a while — he’s big in the raw food movement and has written several books — but had never met him. Through the magical grapevine of the World Wide Web, I happened to get invited to his 39th birthday party last week, held at a yoga studio in Soho and hosted by Gabrielle Brick (that’s her in the gorgeous photo below). She’s a raw food celebrity herself (the link is to an “E” Network segment on which she was featured). Gabrielle is also a chocolatier, the brilliance behind The 1 bar — raw, vegan, and sweetened with agave nectar.
Now, I gotta tell ya: I grew up being told that chocolate would rot your teeth, make you fat,
and give you zits till you were at least 60. It seems that it depends on the kind of chocolate you’re eating. Consumed properly, cacao may actually be a wonder-bean. Here’s what
Wolfe’s website has to say about this substance that he celebrates, markets, and grows on his farms in Hawaii and Ottawa (hothouse chocolate — who’d have thought?)
“Contrary to popular belief, chocolate is not a “junk” food or bad for the human body. In actuality, cacao beans, from which chocolate is derived, are exceptionally good for you! Research has shown that there are over 300 chemically identifiable compounds in cacao beans, making it one of the most complex superfoods on planet Earth! Among some of these beneficial chemicals are, dopamine, which works as a neurotransmitter, tryptophan, an anti-depressant, and anandamide, a bliss chemical. In its raw state, this much loved treat is an incredible source of magnesium and is higher in antioxidants than most foods. So when you’re in need of a mid-afternoon pick me up or a late-night aphrodisiac, cacao is sure to satisfy you, both physically and mentally.”
I’m not suggesting that chocolate is the new broccoli, but as a treat, it’s way out of the guilt category. What does that song say? — “A little of what you fancy does you good.”
Order Victoria Moran’s book Living a Charmed Life by clicking here and receive over 100 free gifts from noted teachers and authors including Mariel Hemingway, John Gray, Marci Shimoff, Judith Orloff, and Barbara Stanny.
posted August 10, 2009 at 7:41 am
Great article,
Among the earliest people to discover the health benefits of chocolate were the Maya and their predecessors, the Olmec culture, in approximately 1,500 B.C. These ancient peoples in the Americas used the chocolate bean as the main ingredient in a bitter beverage revered for its nourishing qualities and ability to boost energy and stamina. It was also used to treat stomach and intestinal complaints, infections, fever and coughs. The drink was a mixture of fermented and roasted cocoa paste, water, chili peppers, cornmeal, and other ingredients blended into a spicy, frothy, and sugar-free health drink.
In fact, for the ancient Mesoamericans, chocolate was more than just a favored health food. It also played an important role in their religion, society and economy.
Archaeological evidence indicates that over time, cacao-based foods became such an important part of their living that they perfected the growing and harvesting of the bean. Other evidence shows that cacao was involved in Mayan celebrations, including marriages and religious ceremonies. This drink was particularly favored by the royalty and religious leaders. Numerous ancient glyphs and Mayan vessels depict this beverage being consumed by priests and royalty.
Because of its value and popularity, the cacao bean became a significant trade item for the Mayans. In fact, the Aztecs—who could not grow the cacao tree because of their dry climate—became so enamored with the bean that they often required that citizens and conquered peoples pay their tribute in cacao beans. The Aztec word for the delightsome drink—xocolatl, which means “bitter water”—is what was eventually transformed into the modern English word, “chocolate.”
Until the 1500s, no one outside of the New World knew anything at all about chocolate, although historical records indicate that other European explorers, including Columbus, at least encountered cacao in the Americas. It wasn’t until Hernán Cortés conquered Mexico in 1521 that the Spanish began to learn about the delicious flavor of chocolate. Cortés and his men had their first taste of the beverage from the confiscated treasure stores of the Aztecs. Cortés described it as a “divine drink” that “builds up resistance and fights fatigue.” He observed that “a cup of this precious drink permits a man to walk for a whole day without food.”
It was most likely the Spaniards who discovered that mixing the bitter chocolate base with sugar and a variety of spices including cinnamon, nutmeg, allspice and the like, proved to be more suited for the European palate. Eventually, chocolate beverages gained popularity among European aristocrats and remained a status symbol for the wealthy until the chocolate candies were first mass-produced for the public in the nineteenth century. As late as the 1600s, the drink was still advertised as a health elixir in England.
The new, sweeter chocolate concoctions were brought back to the Americans by European settlers. President Thomas Jefferson is said to have remarked, “The superiority of chocolate for health and nourishment will soon give it the same preference over tea and coffee in America that it has in Spain.”
posted August 10, 2009 at 3:57 pm
Hi Victoria,
I really enjoy reading your blog and your books, too. I discovered Shelter for the Spirit years ago, and am so happy to have found you again.
I ordered your book today on Amazon; did I miss getting the free gifts? I didn’t really look for them, and then realized it might be too late!
Thanks – L.
posted August 10, 2009 at 4:05 pm
It’s when cocoa is heated during processing to turn it into candy that all the antioxidants are destroyed!
I am not a New Yorker or a Yogi but just an average person living in Annapolis, Maryland and I would like to introduce you to Xocai HEALTHY CHOCOLATE. Eating just 3 (100 calorie) pieces is equivalent in antioxidants to eating 1 1/2 pounds of spinach. I’m not saying to give up your fruits and veggies, but I know I can’t seem to get the recommended 5-9 servings a day so I supplement with Xocai and you can too. When I find something so beneficial, I feel the need to share.
Have a happy, healthy day.
posted August 10, 2009 at 4:09 pm
Hi,
This is Paulette Nickel again. I was having trouble with my comment and my URL didn’t come thru so if you are interested in Xocai, please see my URL.
Thanks
posted August 12, 2009 at 2:06 am
We serve a raw cacao shake, with goji berries, at our vegan restaurant. People adore it! But they also tell us how great it makes them feel all day long.
posted August 12, 2009 at 2:09 am
We serve a raw cacao shake at our vegan, raw restaurant and people go nuts for it. Also, many tell us how great they feel all day long after drinking one.
posted August 12, 2009 at 1:11 pm
Xocai the Healthy Chocolate is incredile. I feel better eating this choclate than any other natural food. Check it our for yourself at mychocolatevitamins.com
posted August 14, 2009 at 4:53 pm
Raw chocolate, or unprocessed chocolate IS good for you, the trouble has always been how to get it to taste good. Because raw chocolate beans, to me, taste a bit like munching on aspirin. Not that there isn’t an alternative out there. Check out my link for other health benefits and scientific studies about chocolate.
BTW, David has some great info on this as well.