boosts levels of the neurotransmitter do- pamine. Endorphins and dopamine gives one a sense of well-being and can act as an anti-depressant. PEA and dopamine flood the brain when we fall in love or have an orgasm. The other “feel-good” chemicals in cocoa are serotonin and ty- ramine. Most people are deficient in the neurotransmitter serotonin and this is why many Americans are prescribed anti-de- pressants which boost serotonin levels. Tyramine helps reduce anxiety and bal- ance mood, but can also trigger migraines in sensitive people. Another constituent found in cocoa that alters the mental state in a pleasurable way is anandamide, whose name is derived from the Sanskrit word ananda, which means “bliss”. This chemical binds to the same receptor sites in the brain as THC, the active constituent in marijuana. It is no wonder that cocoa has the reputation of being an antidepres- sant, aphrodisiac and a calming stimulant.
Health Effects of Cocoa As naturopathic physicians, we have
such a great appreciation for the medicinal properties of raw organic cocoa. One thing we learned in medical school is if we want to cure disease we can learn from popula- tions around the world where those dis- eases do not exist. The Kuna people of San Blas, off the coast of Panama, are turning out to be wonderful teachers for the rest of the world thanks to the ongoing work of Norman K. Hollenberg and colleagues of Harvard Medical School. He found that the risk of heart disease, cancer, diabetes and stroke – four of the most common killers today, are almost nonexistent in these people. As part of living by their traditional ways, they drink an average of 5 cups of cocoa per day, making them the world-record holders of a flavonoid rich
The Kuna people of San Blas, off the coast of Panama, are turning out to be
wonderful teachers for the rest of the world thanks to the ongoing work of Norman K. Hollenberg and colleagues of
Harvard Medical School. He found that the risk of heart disease, cancer, diabetes and stroke – four of the most common killers today, are almost nonexistent in these
people. As part of living by their traditional ways, they drink an average of 5 cups of cocoa per day, making them the world- record holders of a flavonoid rich diet.
diet. There has been much modern re-
search conducted on this ancient plant with astoundingly positive results. Most notably, the positive effects of drinking raw organic cocoa have been illustrated for various parameters of cardiovascular dys- function including high blood pressure and diabetes. There is also sound research stating that cocoa has immune stimulating effects, can be used adjunctively to treat cancer, help oxygenate the brain and pro- motes detoxification of industrial chemi- cals in the body. Through randomized controlled trials,
many researchers, including Fisher et al. in the Journal of Hypertension and Taubert et al. in JAMA have demonstrated that habitual cocoa intake lowers blood pres- sure via its high arginine content and the nitric oxide pathway. Lowering blood pressure reduces the risk of cardiovascular disease, heart attack and stroke. Other protective mechanisms cocoa can offer
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against cardiovascular disease come from its potent antioxidant profile. The flavo- noids in cocoa raise HDL, the “good” cholesterol and both lower and protect LDL or “bad” cholesterol from being oxi- dized (damaged by free radicals) in the blood, which helps fight against plaque formation according to Baba et al. in American Journal of Clinical Nutrition 2007. Flammer et al. in Circulation 2007 demonstrated that cocoa reduces platelet aggregation or in other words thins the blood. Platelets are sticky little cell frag- ments that help our body repair injury, but can also contribute to plaque formation in the arteries. Cocoa acts as a natural blood thinner when taken daily.
One of the most deadly complications from diabetes mellitus (type II diabetes) is heart disease. Cocoa protects us from these complications and also helps to promote insulin sensitivity according to Grassi et al. in American Journal of Clinical Nutrition 2005.
Cancer is fast becoming the number
one killer of Americans. Colon and repro- ductive cancers like breast and prostate cancer are among the most common types of cancers. Components of cocoa, notably the polyphenols have shown to stop pro- liferation of breast, prostate and colon cancer cells while sparing normal cells by researchers at Georgetown University’s Department of Oncology and others in- cluding Bisson et al. Journal of Medicinal Food 2007 and European Journal of Can- cer Prevention 2008 and Carnesecchi et al. in Cancer Letters 2002. Research is also showing cocoa pow- der to help immune function, cognition, and detoxification. Cocoa can both up- regulate specific immune cells and help modulate immune function. It appears to increase brain oxygenation which has beneficial implications for diseases like dementia. And finally, raw organic cocoa powder with its high fiber content has been shown to facilitate the excretion and de- toxification of environmental contami- nants from the body.
Cocoa Myths There is some confusion about the
source of cocaine and cocoa. Cocaine is derived from the plant Erythroxylon coca which is a different plant than the one cocoa and chocolate come from, Theo- broma cacoa. Good quality chocolate is also unlikely to cause weight gain because
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