February 2009 Chocolate is Love!

More than any other holiday, Valentine's Day makes me think of chocolate. I love chocolate! Here are some reasons why you might feel the same.

Wishing you health and happiness,
Kelly


Food News: Chocolate is Love!

Chocolate. We love it, we need it, we give it, we give into it... There are nutritional chemical reasons for our "love affair" with chocolate.


Chocolate contains:

B-phenethylamine, the same chemical your brain produces when you are in love!

Anandamide, a neurotransmitter (brain chemical) synthesized enzymatically in the brain. It is known as "the bliss chemical" because it is released when we are feeling good. The name is taken from the Sanskrit word ananda, which means "bliss" or "delight." Chocolate also contains two other ingredients that inhibit the natural breakdown of anandamide, which could lead to heightened levels of anandamide in the brain.

Serotonin, a neurotransmitter that makes us feel relaxed.

Dopamine, another "feel good" brain chemical. Cocoa contains monoamine oxidase inhibitors (MAO Inhibitors) which help improve our mood because they allow serotonin and dopamine to remain in the bloodstream longer without being broken down.

Tryptophan, an anti-depressant amino acid.

Magnesium, a mineral that helps balance brain chemistry (as well as essential to heart and bone health).

Are you craving chocolate yet? But wait, there's more! Chocolate is high in antioxidants which gobble up free radicals, destructive molecules that are implicated in heart disease, cancer and acceleration of the aging process.

Now before you go out and decide to eat chocolate breakfast, lunch and dinner, of course, there are some cons to chocolate: Milk may interfere with the absorption of antioxidants from chocolate, so milk chocolate is out as well as eating dark chocolate with milk.

Chocolate is high in fat, calories and usually sugar (which depletes the body of nutrients, taxes the immune system and adds empty calories).

Chocolate is a stimulant and if you are already stressed out, chocolate will intensify your jitters. Theobromine comprises between 1% and 2% of the cocoa bean. It stimulates the central nervous system similarly to caffeine, but on a smaller scale. Chocolate also contains caffeine. A 50 gram piece of dark chocolate (the size of an average chocolate bar) will yield between 10 and 60 milligrams of caffeine; an average 5-ounce cup of coffee can yield up to 175 milligrams of caffeine. (But what goes better with coffee than chocolate?)

If health is your excuse for eating chocolate, moderation is the best medicine in this case. Also, if you really want the benefits of the antioxidants, you have to eat the real thing. Highly processed chocolate has lost its nutritional value. The healthiest form of chocolate is raw, organic, unprocessed cacao beans (called "nibs") or cocoa mass. Here is a link to one source of excellent, high quality raw cocoa products.

Your next best choice would be organic dark chocolate with the highest percentage of cocoa liquor or cocoa powder and the lowest percentage of refined sugar (bitter or semi-sweet dark chocolate). There are lots of great bars like this on the market. Here is one example of a US brand dedicated to high quality chocolate, fair trade and environmental consciousness. Try different brands to see which flavor you like most and which aggravates your nervous system least.

One last comment, all the health benefits in chocolate can be found in other whole natural foods with much greater benefits, like an actual meal. If you constantly crave chocolate, your body is missing something more than just chocolate. Use your common sense, get a good health counselor, indulge in some quality chocolate once in a while... savor and enjoy!


Recipes of the Month: Chocolate Chicken and Cookies

Crock Pot Chicken Mole

1.5 lbs organic free-range boneless skinless chicken breasts
1 15oz can tomato puree
1 tsp ground cumin
1/2 tsp ground coriander seed
1/2 tsp aniseed
3 tbs chili powder
1/2 tbs maple syrup
1 cinnamon stick
1/8 tsp ground nutmeg
2 tbs unsweetened cocoa powder
3 large garlic cloves, minced
2 tbs creamy natural peanut butter
1 canned chipotle pepper, minced
Sea salt and pepper, to taste

Turn the crock pot on high, and add the tomato sauce and peanut butter. Add all other ingredients accept chicken. Season the chicken with salt and pepper on both sides. Add the chicken breasts and immediately turn down to low. Cook for 6 hours. To serve, remove the chicken from the crock pot, shred with a fork, and put back into the sauce. Serve in warm corn tortillas with dark leafy salad greens and brown rice.
(Adapted from: Spark Recipes)


Chocolate Chip Cookies
1/2 c. butter
1/4 c. agave nectar
2 tsp. vanilla
1 egg
1 c. whole wheat or oat flour
1/2 tsp. baking soda
1/2 c. chopped pecans
1/2 c. dark chocolate chips

Cream together first 4 ingredients. Sift in next 2 ingredients. Add nuts and chocolate chips; mix well. Drop a tablespoon of batter for each cookie onto greased baking sheet. Bake at 350 degrees for 10-12 minutes. Yields 1 dozen.