Ci-APRÈS, QUELQUES ELEMENTS DE RÉFÉRENCES SUR LES BIENS-FAITS DU CACAO
Cardiac risk factors and prevention. Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women (Heart: 10.1136)
Objective To examine the association between chocolate intake and the risk of future cardiovascular events.
Methods We conducted a prospective study using data from the European Prospective Investigation into Cancer (EPIC)-Norfolk cohort. Habitual chocolate intake was quantified using the baseline food frequency questionnaire (1993–1997) and cardiovascular end points were ascertained up to March 2008. A systematic review was performed to evaluate chocolate consumption and cardiovascular outcomes.
Results A total of 20 951 men and women were included in EPIC-Norfolk analysis (mean follow-up 11.3±2.8 years, median 11.9 years). The percentage of participants with coronary heart disease (CHD) in the highest and lowest quintile of chocolate consumption was 9.7% and 13.8%, and the respective rates for stroke were 3.1% and 5.4%. The multivariate-adjusted HR for CHD was 0.88 (95% CI 0.77 to 1.01) for those in the top quintile of chocolate consumption (16–99 g/day) versus non-consumers of chocolate intake. The corresponding HR for stroke and cardiovascular disease (cardiovascular disease defined by the sum of CHD and stroke) were 0.77 (95% CI 0.62 to 0.97) and 0.86 (95% CI 0.76 to 0.97). The propensity score matched estimates showed a similar trend. A total of nine studies with 157 809 participants were included in the meta-analysis. Higher compared to lower chocolate consumption was associated with significantly lower CHD risk (five studies; pooled RR 0.71, 95% CI 0.56 to 0.92), stroke (five studies; pooled RR 0.79, 95% CI 0.70 to 0.87), composite cardiovascular adverse outcome (two studies; pooled RR 0.75, 95% CI 0.54 to 1.05), and cardiovascular mortality (three studies; pooled RR 0.55, 95% CI 0.36 to 0.83).
Conclusions Cumulative evidence suggests that higher chocolate intake is associated with a lower risk of future cardiovascular events, although residual confounding cannot be excluded. There does not appear to be any evidence to say that chocolate should be avoided in those who are concerned about cardiovascular risk.
ON RAW CACAO, SCIENCE, HEALTH ANANDAMIDE AND THE DOPAMINE NEURO-TRANSMITTER
Chocolate starts with a tree called the cacao tree (Theobroma cacao). This tree grows in equatorial regions such as South America, Africa and Indonesia.Raw Cacao contains approximately 380 known chemicals, most of which contribute to health. Dr. Drewnowski from the University of Michigan found that chocolate triggers the production of opioids. Opioids are chemicals, such as those found in opium, that produce a feeling of well-being (euphoria). He found that eating chocolate causes the brain to produce natural opiates, which dull pain and increase a feeling of well-being.An interesting fact from clinical research: If the receptors in the brain that signal the presence of opioids were blocked, chocolate cravings decreased. There are chemicals in chocolate that result in the production of dopamine, a neurotransmitter. One of the compounds in chocolate is anandamide, which is already produced in your brain. Once produced Anandamide is broken down quickly, by our body so we do not feel relaxed all the time.
But now science has proven that chocolate may extend the feelings of well-being by extending the time that the Anandamide actually stays in our blood stream without the side effects of chemical drugs!
Substances in chocolate that have been discussed in the scientific literature as pharmacologically significant, include: anandamide (bliss chemical), arginine (nature’s Viagra), dopamine (neurotransmitter), epicatechins (antioxidants), histamine, magnesium, serotonin (anti-stress neurotransmitter), tryptophan (anti-depressant amino acid), phenylethylamine (PEA), polyphenols (antioxidants), tyramine, and salsolinol.
Dr. Bernard Jensen’s research on the heart indicates that this organ requires two minerals more than any other, magnesium and potassium. Magnesium is concentrated eighteen times greater in the heart muscle than in the bloodstream. Magnesium is the primarily mineral missing when heart problems occur. Magnesium increases the overall vigor of the heart muscle. This mineral also decreases blood coagulation thus lowering blood pressure and helping the heart pump more effectively. Cacao, of course, is a fantastic food source of heart-supporting magnesium.
According to research cited in The New York Times, fresh cacao beans are super-rich in antioxidant flavonols. Cacao beans contain 10,000 milligrams (10 grams) per 100 grams of flavonol antioxidants. This makes cacao one of the richest sources of antioxidants of any food.
Research has demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism. Cornell University food scientists found that cocoa powder has nearly twice the antioxidants of red wine and up to three times what is found in green tea. Their findings were published in an article entitled “Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine,” found in the American Chemical Society’s Journal of Agriculture and Food Chemistry, a peer-reviewed publication.
Phenylethylamine (PEA): PEA is a chemical in cacao that increases the activity of neurotransmitters (brain chemicals) in parts of the brain that control our ability to pay attention and stay alert. Elevated PEA levels occur when we are captivated by a good book, movie, or project; this happens specifically during those moments when we are so focused that we lose all track of time, food, and the outside world. PEA is noticeably abundant in the brains of happy people.
Anandamide (The Bliss Chemical): A neurotransmitter called anandamide (n-arachidonoylethanolamine), has been isolated in cacao in quantities significant enough to affect the brain. Anandamide is a cannabinoid naturally found in the human brain. Anandamide is a lipid (fat) known as “the bliss chemical” because it is released while we are feeling blissful.
These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters such as anandamide, dopamine, etc. to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.
MAO inhibitors may make one younger as they allow more neurotransmitters to remain in the bloodstream. A primary phenomenon that separates children from adults is the level of neurotransmitters in the blood and bodies of children. Generally, as one remains on the Earth longer and longer, the level of neurotransmitters decreases. This creates physical rigidity, less creativity, less joy, and more aging! Cacao, being an MAO inhibitor, keeps plenty of neurotransmitters in circulation and thus significantly reduces this phenomenon from ever occurring.
Nature’s anti-depressants: Cacao is indicated for this symptom. Thanks to its serotonin, dopamine, and phenylethylamine producing elements, (three well-studied neurotransmitters), depression is alleviated . Cacao contains monoamine oxidase inhibitors (MAO Inhibitors) that improve our mood because they allow serotonin and dopamine to remain in the bloodstream longer without being broken down. Cacao contains anandamide which delivers blissful feelings. Cacao also contains B vitamins, which are associated with brain health. All this makes cacao a natural prozac.
SUMMARY OF HEALTH BENEFITS OF CACAO
Fight Oxidation and Inflammation – Cocoa flavanols have antioxidant-like, and anti-inflammatory properties. These phytonutrient compounds may fight oxidative stress and chronic inflammation associated with aging skin, Alzheimer, Cancer, Arthritis, Eczema, Psoriasis, Fibromyalgia, Allergies, Asthma, Gout, Bowel Disease, and Gingivitis.
Lower Blood Pressure – Unprocessed cocoa flavanols appear to allow blood vessels to relax (become pliable), and decrease inflammation, which can lower blood pressure and lessen the stress on the heart.
Lower Cholesterol – Continuous intake of polyphenolic compounds containing cocoa powder may reduce LDL oxidative susceptibility and improve HDL cholesterol. Strengthen the Heart – Scientific studies confirm that anthocyanin flavanols may inhibit platelet formation (Atherosclerosis), which may help prevent Edema, Strokes, and Heart Failure.
Balance Insulin Levels – Unprocessed cocoa has a high content of chromium and anthocyanin flavanols, which may increase insulin sensitivity, (like cinamum), thus improving the way the body regulates blood sugar levels.
Contribute to Weight Loss – Researchers from Japan recently found that phytonutrients found in unprocessed cocoa may help prevent the body from taking the fat in our diets and putting it in fatty cells. Scientists concluded that cocoa flavanols may prevent weight gain related to a high-fat diet; for many possible reasons, from cocoa’s mood and energy boosting attributes, to its blood sugar stabilization, to the chocolate being a natural appetite suppressant.
Improve Mental Well-being (raise serotonin) – Unprocessed cocoa is rich in neurotransmitters (serotonin, dopamine, and phenylethylamine). Unprocessed cocoa contains MAO inhibitors, which improve our mood because they allow serotonin and dopamine to remain in the blood stream longer without being broken down. Unprocessed cocoa also contains anandamide, which stimulates a feeling of bliss (called the bliss factor).
Mental Clarity – Phenylethylamine (PEA) increases the activity of neurotransmitters in certain areas of the brain which control the ability to focus and stay alert.
Promote Healthy Gums and Teeth – (It is the sugared cacao that is erosive to the teeth). Unprocessed cocoa is believed to have antibacterial effects on many of the mouth’s bacteria, which may help prevent cavities, tooth decay, and other issues, including, but not limited to bad breath.
ORGANIC RAW CACAO VERSUS THE COOKED AND PROCESSED CHOCOLATE
Chocolate is healthier if it is dark with no added dairy products/milk or refined sugar. Even better are raw cacao beans, the “food of the gods” as wrote raw cacao expert David Wolfe quoting the Mayas. Raw cacao possesses all of the magical properties of chocolate without any adulteration or processing. Moreover, most processed cacao powder is defatted, roasted cacao (that which destroys enzymes and vitamines) and treated with potassium carbonate. However, there is still more benefit from cooked cacao versus no cacao. So no offense intended to the cacao cooked industries. They too are contributing in restoring the country’s deplorable public health level, especially when they use organic and vegan cacao.
CONTRARILY TO THE MAINSTREAM FRENCH CHOCOLATE MOUSSE, THERE IS NOTHING IN THIS VEGAN MOUSSE TO CLOG ARTERIES. NOTHING THEREIN TO TRIGGER THE ADRENALINE-CORTISOL STRESS MECHANISM. NOTHING THEREIN TO UNLEASH THE THE SUGAR RUSH, THE MAGNESIUM FLUSH AND RESULTING BLEUS.
ON THE OTHER HAND, THIS VEGAN CACAO MOUSSE BALANCES OUT THE ESSSENTIAL FATTY ACIDS, INCLUDING, BUT NOT LIMITED TO THE OMEGAS 3′S, SATISFIES THE BODY’S NEEDS IN TERMS OF PROTEINS, ANTI-OXYDANTS, FLAVONOLS, VITAMINES, MINERALS AND DIFFERENT KEY CHEMICALS, INCLUDING, BUT NOT LIMITED TO THE BLISS PRODUCING DOPAMINES & ANANDAMIDES WHILE BEING ONE OF THE BEST ” INTESTINAL FIBER “BROOM”, TO CLEAN OUT THE GASTRO-INTESTINAL TRAC WITH.
THIS IS ALSO A DELICIOUS DESERT. HOWEVER, FOR THOSE WHO ARE ADDICTED TO CHOLESTEROL, CASEIN, PROCESSED SUGAR, ANIMAL FOODS, DAIRY FAT, HORMONE AND ANTI-BIOTICS RESIDUES AND PESTICIDES, YOU NEED TO KNOW THAT ADDICTION ATTRACTS MORE ADDICTION (LIKE SHAKESPEARE’S “VIOLENCE BEGETS VIOLENCE” OBSERVATION). THEREFORE, YOU WILL HAVE DIFFICULTY APPRECIATING AND PROPERLY ASSIMILATING NATURAL HUMAN FOODS UNTIL YOU ARE SUFFICIENTLY DETOXED. THEN, THE TASTEBUDS WILL RECOGNIZE WHAT THEY INSTINCTLY DO, THAT RAW ORGANIC VEGAN CHOCOLATE MOUSSE IS AN EXTRAORDINARY CULINARY AND HEALTH-MAINTAINING EXPERIENCE.
Page en contrusciton