WhRaw Chocolate isy
Wholistically Delicious
by dr. harlan sparer
P
eople’s fascination with chocolate began in Central
America with the Olmecs. It spread through Mayan
and Aztec cultures to Europe and then the world.
This amazing substance is rich in nutrients, includ-
ing antioxidants; magnesium; calcium; iron; zinc; cop-
per; potassium; manganese; vitamins A, B1, B2, B3, C, E;
and pantothenic acid. Sadly, most of these nutrients are
reduced in effectiveness and absorbability when altered
by the heat and chemical treatment subjected to them by
modern commercial chocolate manufacturers.
Whenever chemical bonds are heated and subjected
to reactive chemicals, they can be altered and rendered
unusable and possibly toxic. A perfect example is how
cooking oils are degraded by heat. Cocoa butter, the es-
sential oily part of the whole cacao bean, is altered and
partially removed by the use of heat and pressure in the
industrial process. Hence, the essential beneficial aspects Heating these substances causes a breakdown of them.
of the whole raw cacao bean are degraded and harmfully The beauty and wonder of raw chocolate now be-
altered by the many processes it is subjected to when com- comes evident. It is typically organic. Its essential nutrients
mercially and industrially produced. are often never heated above about 100 degrees. It is low
Bovine milk is often added as well, with the accompa- in caffeine and often sweetened with a low glycemic im-
nying intermediate substances produced. Because bovine pact. It is brimming with nutrients and antioxidants that are
milk is best-suited for baby cows, its combination with beneficial, not to mention its rich flavor, often augmented
chocolate at a heated temperature is a recipe which will by natural spices. The phenylethylamine and anandimides
not be in its essence beneficial for the human body. contained in it serve to relax us and make us feel good. Ex-
Raw chocolate is high in phenylethylamine. This tensive testing over the years has repeatedly demonstrated
marvelous substance is bioavailable in good quantity when the benefits of these substances to the emotional well being
chocolate is not heated and mistreated. When there is a of people. It typically lifts the spirit and puts us at ease from
deficiency of this substance in a person, depression is often the mélange of benefits it offers.
found. An excess causes no apparent side effects. It does February is often a month of chocolate loving for
not produce tolerance either. Thus there is a biochemical many. Why not seek out some nutritious raw chocolate or
reason why chocolate consumption has a substantial effect learn to make it for someone you love. It is a great way to
on depression and naturally makes us feel good. nurture yourself rather than engaging in the self-destructive
Raw chocolate also contains the naturally occur- act of eating sugary processed chocolate candy.
ring nerve hormones anandamide as well as anandamide
breakdown inhibitors. Daniele Piomelli at the Neurosci- Dr. Harlan Sparer, a Wholistic Chiroprac-
ences Institute in San Diego discovered this in 1996. tor, has limited his practice in Tempe to the
Anandamides stimulate the receptor that is also sensitive to Directional Non Force Technique (DNFT)
THC. While the anandamides do not have the same effect, for 30 years. More information is available
there is a feeling of improved mood created by the anan- at his website, TempeNonForce.com or by
damides and the breakdown inhibitors. This combination phoning him at 480-245-7894. He offers
causes the anandamides to last longer, extending its effects. free consultations. See ad on page 25.
Pr i n t e d o n re c y c l e d Pa P e r t o Pr o t e c t t h e en v i r o n m e n t
February 2010 19
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