What about chocolate?

Its on everybody's lips these days. Didn't you know that Coffee and chocolate and wine are now good for you? Given the right slant to the research, it is possible to focus on certain aspects of these substances that appear to benefit the consumer. However, an evaluation of chocolate with a judgment as to its suitability as food will result in condemning chocolate on three counts: (1) its inherent chemical toxicity, (2) the additives required to make chocolate palatable, and (3) the harvesting and primary manufacture of it.

(1) The inherent chemical characteristics of chocolate: Theobromine in chocolate is the principle methylxanthine, causing central nervous system stimulation, sleeplessness, general or localized itching, depression, and anxiety.
All brands of cocoa contain more tannin per cup than the estimated 2 grams per average cup of tea. Tannins have been implicated in certain cancers of the digestive tract. Children who have a bed-wetting problem will have more difficulty when given cocoa. Caffeine content may be as high as 112 milligrams per cup of cocoa beverage. Cocoa may interfere with calcium absorption. Chocolate contains 0.45% to 0.49% oxalic acid. The oxalic acid combines with calcium to form an insoluble compound, calcium oxalate, which passes out of the body unabsorbed.

(2) Additives are required to mask the bitterness: A bitter taste is usually associated with harmful alkaloids, pyrolysates and strongly alkaline substances. An unpleasant taste sensation is a warning signal that something potentially injurious is in the mouth. Masking the injurious agent with sugar does not eliminate the danger.
A large amount of sugar is necessary to make chocolate palatable. Furthermore, oil must be combined with chocolate in order to eliminate an unpleasant grainy consistency in chocolate. Generally milk, cream, or oil are added which produces an extremely rich and unhealthful food. Any reasonable quantity eaten is certain to obstruct digestion and cause fermentation.

(3) The natural contaminants in chocolate: Most cocoa beans are produced in countries where sanitation levels are far below those generally practiced in the United States.
The cacao is a small, beautiful tree indigenous to the tropical regions of the world, where millions of pounds of chocolate, milk chocolate, and cocoa powder are produced annually. Cocoa is defined as a food prepared by heating and cracking the beans from the cacao tree. Chocolate is the solid or semi-plastic food prepared by finely grinding cocoa. It must have a minimum of 50% fat.
The pods are cut from the tree, piled up in the yard of the farmer, and fermented, a process which takes from three to eight days. During this process people walk over the piles; insects, rodents, small animals and other living things make their nests in the piles; and many types of contamination may occur during this primary part of the manufacture of chocolate. At the peak of the fermentation the temperature builds up, which promotes the growth of bacteria and mold. It has been shown that large quantities of aflatoxin, the cancer producing agent from the molds, can be produced in cocoa beans.
The fermentation is essential for the development of the chocolate flavor. During the fermentation process the bean’s own enzymes and wild yeasts enhance the fermentation process. After fermentation the seeds are sun dried or kiln dried and then are ready to be shipped to the chocolate manufacturers where they are roasted and ground to make a chocolate “liquor” somewhat like soft peanut butter. In this stage bacterial contaminants multiply.
Since sugar and fat both tend to exude from candy, additives are placed in candy to prevent the surfacing of these materials. Rancidity of the fats can usually be detected after storage at 86 degrees F. for six to twelve weeks. The unpleasant flavor heralds the presence of the harmful change that occurs with aging of fats. Rancidity can be delayed by certain additives.

Black Hills Health and Education center is a medical wellness retreat offering wellness programs and lifestyle change in a beautiful setting of the Black Hills in South Dakota. Lifestyle centers offering lifestyle programs such as are offered at BHHEC are known by several different names among which are: Lifestyle Center, Wellness Spa, Medical Wellness Resort, Medical Wellness Spa.

The Black Hills Health and Education center is unique in that it offers a Christian based lifestyle program that includes everything from Lodging and meals, physicals and comprehensive blood work to daily treatments, exercise sessions with a personal trainer in the gym, classes presented by physicians, exercise director,(Dick Nunez) and other staff, cooking classes, sightseeing tours (Mt. Rushmore, Crazy Horse, Custer State Park Wild Animal Game preserve) and aquatics classes at the lovely swim center in Rapid City. Also included are counseling and stress-relief classes.

CLICK HERE to Visit Black Hills Health and Education Center Website

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