Chocolate—Opiate of the Masses

Chocolate—Opiate of the Masses

By: Chef Wendell Fowler

Do you yearn to travel to Hershey, Pennsylvania, Cocoa Beach, Florida, or Carmel, California? Welcome to the Chocophile Club.

For 2000 years, chocolate has mesmerized humankind as it is the symbol for love, friendship and celebration with its creamy smoothness which melts in our mouths, and not in our hands. Chocolate originates from the cacao (kah Kow) tree known as Theobroma cacao. The tree is pollinated by midges whose wings beat 1000 times per second and birds that make homes in its branches. The seedpod grows on the trunk, not the branches as one might expect. Each pod is the size of a fresh pineapple and holds up to fifty seeds: enough to prepare about seven milk chocolate or two dark chocolate bars.

Actually, the first people to have made chocolate were the ancient Aztec cultures of Central America and Mexico where primarily it was mixed, ground, fermented, and turned into a frothy, bitter, spicy, albeit coveted Mesoamerican luxury beverage. For ninety percent of its history, chocolate was drunk not eaten. The Aztecs spiced their drink with chili pepper, thicken it with cornmeal, or flavored it with honey, vanilla or flower petals. At that time, sugar was not available. Montezuma was rumored to have exacted his revenge upon his domain by harboring all the “liquid gold” in his treasure troves and one would be considered lucky to be offered a frothy cup from the Emperors private stash. The great Emperor was rumored to also have used chocolate to improve his lovemaking.

The University of California, Davis has discovered that chocolate contains flavonoids and anti-oxidants, substances that are good for the heart. Flavonoids, which come from plants, are naturally occurring compounds in the cacao plant, as well as in red wine, tea, fruits, and vegetables. Six hours after eating flavonoids, platelet activity and aggregation, responsible for clotting, is reduced. These flavonoids dilate blood vessels, can help improve blood flow to the heart, and they act as antioxidants which help prevent damage caused by free-radical stress.

Flavonoids assist in keeping low-density lipoproteins (LDL’s) or the bad cholesterol from oxidizing and creating plaque on walls of our arteries. Plaque is what builds up over time and clogs our arteries. According to a press release from The Field Museum, “Contrary to the popular misconception, eating lots of chocolate does not raise blood cholesterol levels. Chocolate contains stearic acid, which is a neutral fat that doesn’t raise bad cholesterol (LDL).
Also, the cocoa butter in chocolate contains oleic acid, a good mono-unsaturated fat similar to that fat found in olive oil that may actually raise good cholesterol.”

Various processing procedures of cheaper brands can deplete chocolate of the beneficial nutrients, and the level of them may vary from brand to brand. High quality, organic dark chocolate is the best, and chocolate made with cocoa butter instead of cheaper palm oils is much better for your heart.

Your mood is in the food. If your mojo needs a jump-start, chocolate improves your disposition since it contains 3 mg/100 g of serotonin. The celestially divine chocolate contains theobromine, a stimulant that is chemically similar to caffeine. Theobromine is used to treat high blood pressure since it dilates the arteries. Chocolate also contains a chemical PEA which is the same chemical our earth-suit produces when we are joyful or in love. Cocoa also contains phenyl ethylamine, a compound that increases your production of the brain chemical adrenaline and dopamine, which elevate moods.

Forest Gump said, “Life is like a box of chocolates…” all well and good, except you’ve got to select the right ones. Bummer; milk chocolate and truffles don’t count.

Since we know that consuming fruits, vegetables, green tea and red wine are far better choices for lowering cholesterol, eat in sensible moderation. How about chocolate dipped fruit at your next soiree? Americans spend around 13 billion per year on the seductive food of the gods. Are you doing your part?

“Eat Right, Now!” biweekly on Saturday Daybreak Morning News, 7:50 AM on WISH
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