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The Dark Side of Chocolate

 
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angw8
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PostPosted: Fri Jun 12, 2009 7:44 pm    Post subject: The Dark Side of Chocolate Reply with quote

During the summer of 2007, the United Nations International Labor
Organization (ILO) reported that 284,000 child laborers now work and live in slavery on Ivory Coast cocoa farms.

Today, most of the world's cocoa beans are grown on the more than 600,000 cocoa farms located in the nation of Ivory Coast. Tens of thousands of children have been kidnapped from their homes and sold into slavery. These children plant, pick, bag, and carry the beans for plantation owners.

Chocolate consumers must be made aware that the purchase of each candy bar continues to support the world's most horrifying secret.
Are you part of the problem or part of the solution?

Slavery exists, and its victims are children. Please search your heart and turn your passion and compassion into action.
Please remember that with each bite of chocolate you will receive enormous pleasure while causing pain for the innocent. Together, we can end this injustice by sending a message to chocolate companies that they have created the problem and continue to support this morally corrupt system.

Shakespeare's Lady Macbeth went insane with the guilt of imagining bloodstains on her hands, and continuously was heard saying, "Out, damned spot!" For those of your with chocolate-stained hands, the guilt is yours and can only be relieved by washing your hands of this injustice. Please become part of the solution to this horror story. Out damned spot!

Boycott all chocolate products and let as many people know why you are doing so. Let manufacturers know why you will no longer eat chocolate chip cookies or Brownies or drink hot cocoa. Do this for the kidnapped and abused boys and girls.

CHOCOLATE COATED... EYUUCK!!
Or "GIVE ME CAROB, PLEASE
!
"

Carob
"In those days came John the Baptist, preaching in the wilderness, saying, Repent ye: for the kingdom of heaven is at hand, . . . and his meat was locusts and wild honey." Matthew 3:1-4
The locust (Ceratonia siliqua) is the fruit of the carob tree, and accepted in the East as the food on which John the Baptist fed; thus it is known as St. John's bread. The carob tree is a sturdy evergreen, growing to fifty feet in height. In the early spring it produces many large clusters of tiny pea-shaped blossoms. Rich brown fruits follow in the form of large thick pods 8" long containing 5-15 seeds which are discarded.
Chocolate has been satisfying the sweet tooth of America for many years. However, as it grows naturally, it is highly unpalatable, bitter and unpleasant, and requires additives including large amounts of sugar, milk or cream to transform it into the tantalizing product on your grocer's shelf, having at least 50% of its calories in saturated fat which causes heart trouble.
Chocolate contains theobromine (a harmful alkaloid causing abnormal gland growth, headaches, sleeplessness, depression, upset stomach, itching, and flushing of the skin), and tannin (thought to cause cancer of the digestive tract), and may contain high amounts of caffeine and theophylline. These poisons must be flushed out of the system by the kidneys and liver. Children who drink cocoa are more likely to have bedwetting problems. Chocolate has recently been incriminated in prostrate enlargement in men.
Harvesting of the cacao beans occurs in tropical countries where sanitation levels fall far below those in the US. Workers cut pods from the cacao tree and beans are piled in the farmer's yard and allowed to ferment for 3 to 8 days. This process is essential to developing the flavor.
During this process, children and adults walk over the piles; insects, rodents, small animals and other living things make their nests in the piles, and any type of contamination may occur during this primary processing stage of chocolate.
The U. S. Department of Health publishes a booklet entitled "The Food Defect Action Levels" and lists specifications of "current levels for natural or unavoidable defects in food" for chocolate in the form of "insect, rodent, and other natural contaminants" allowed by the FDA. Tolerance levels for chocolate and chocolate liquor used in the manufacture of such products as Hershey's chocolate, are up to 120 insect fragments per cup (8 oz) or 2 rodent hairs per cup. That means the Hershey's chocolate bar you eat may contain one rodent hair and 16 insect parts, and yet carry the FDA's blessing.
For chocolate powder or pressed cakes used for baking, there must be no more than 75 insect parts in 3 tablespoons of powder. Up to 4% of the cacao beans may be infested by insects. Rat droppings or other animal excreta must not exceed 10 milligrams per pound!
At a meeting of the Society for Clinical Ecology, a member related this experience. In an endeavor to track down the source of allergenic substances, he visited a South American country to study the cacao bean. He began at the sight where it was grown and traced it all the way through the manufacturing process. At one point he went down to the docks where the beans stood on open wharves awaiting shipment. On opening one of the crates he found it alive with cockroaches. He estimates that one-fourth of chocolate consists of dead, ground-up, melted-down cockroaches, and that is one of the factors that makes it such a common allergen.

Carob powder from the locust pod is a healthful chocolate substitute. Gram for gram, carob contains three times the calcium that milk does. It is high in phosphorus and potassium, and contains Vitamin A, B1 (thiamine), B3 (niacin), and iron. Carob is rich in protein and high in natural carbohydrates. It is 60% lower in calories than chocolate, and is high in minerals, low in fat, and produces no known allergic reactions.

Carob contains no caffeine or other stimulants, and requires no fermentation. Best of all, no insect fragments!

If you're like the rest of us, from time to time your sweet tooth declares "feed me!" and you will be happy to learn there are some delicious alternatives.

Goody Bar

In small bowl in microwave, melt
½ cup carob chips until smooth.
Stir in a spoonful chunky peanut butter.
Pour onto a sheet of plastic wrap and spread into candy bar shape.
You can add a few almonds.
(It's delicious, but don't eat it all yet!) Freeze and enjoy!

Carob Fudge

Warm in saucepan until well blended
¼ C. water
½ C. peanut butter
½ C. dates
2 Tbs. honey
1 tsp. vanilla
Mix dry ingredients in separate bowl
½ C. carob powder
½ C. sesame seeds
½ C. sunflower seeds
1 C. coconut
Add warm ingredients. After well mixed, press onto a flat tray. Top with coconut.
Freeze, slice & enjoy.

Simply Divine Brownies

Whiz in blender:
1 C. water
¼ C. oil
3/4 C. honey
1 tsp. salt
½ C. carob powder
1 C. flour
Optional: stir in (do not blend)
½ C. chopped nuts.
Pour into 8" pan coated with PAM. Bake at 300 for 40 minutes (or until knife inserted in center comes out clean).

Tropical Chewies

Cream together:
¼ C. margarine (or oil)
¼ C. orange juice concentrate
½ C. honey
½ tsp. vanilla
Slowly add:
½ C. crushed pineapple (drained)
1 C. flour
½ tsp. salt
¾ C. oats
½ C. wheat germ
½ C. chopped nuts
½ C. unsweetened coconut
¾ C. carob chips (or raisins)
Bake at 350 until brown.

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Theodore
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PostPosted: Thu Jul 09, 2009 10:18 pm    Post subject: Reply with quote

Interesting post, but I doubt the majority of the world's supply of chocolate is produced by child slave labor, and I see no reason to indiscriminately boycott legitimate chocolate producers. Carob also tastes really horrible, I'd rather do without than eat that stuff.
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angw8
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PostPosted: Thu Sep 17, 2009 9:44 pm    Post subject: Reply with quote

Its all about educating your tastebuds Theodore ....

Is Raw Cacao a Superfood or Harmful Stimulant
By Diana Stoevelaar of www.AwesomeRawsome.com

Is raw cacao a superfood or harmful stimulant? Although some raw food leaders highly promote cacao as something that should be revered as a food of the Gods, others have spoken out against raw cacao and raw chocolate. Who should you believe? Don’t be fooled by all the hype!




“Many people are being mislead to believe cacao and other foods are healthy. Many of the people who promote it, have a good heart and really feel it is a good food, but I know there are many who sell this product knowing it is toxic and addictive, just to make money.”



Many raw food leaders including Victoria Boutenko, Dr. Doug Graham, Frederic Patenaude, Paul Nissan, Jeremy Safron, Dr. Fred Bisci, and Dr. Brian Clement, have already come to the conclusion that raw cacao is not a superfood but an addictive stimulant. What do they know that you perhaps don’t yet know?



They probably have discovered what Dr. Neal Barnard says in his lecture, Breaking the Food Seduction, namely that, “Chocolate, just like sugar, elicits an opiate reaction within the brain that trips the dopamine receptors and gives us a pleasure response…I don’t mean to say that chocolate is a drug. What I mean to say is that chocolate is the whole darn drugstore! “



When Narcan or Noloxone, the drugs used to block opiate receptors for those suffering a heroine overdose are used in research studies for those with a chocolate addiction, test subjects lose their desire for chocolate.



Jeremy Safron’s findings were as follows:

Cacao is one of the most addictive substances known.
In some cases of long term use there are also psychological effects that range from addictive tendencies, sexual dysfunction, violent outbursts, lack of reasoning, and decreased will.
At mega does of 40 plus beans it acts as a hallucinogen and can cause many effects attributed to LSD or Hashish.
Cacao is super toxic to the liver.
The result of long term use is a high level of liver and blood toxicity which can cause extreme: mood swings, angry outbursts, violence, depression, paranoia, and dizziness.
It is extremely clogging due to the toxins carried in the oils contained within. Plus the fat chains are highly complex and require tons of work to break down.
It acts as a stimulant and agitates the kidneys and adrenal glands this can cause: insomnia, nightmares, waking up in the middle of the night, shakes, and extreme energy shifts.
No animal in nature will eat it unless tricked into it with milk or sugar.
If you can convince an animal to eat it then it greatly shortens their life span if it doesn’t kill them immediately. (as with dogs)
The native people who ate it only ate the fruit of the theobroma (which contains all the benefits and none of the detriments) and only used the cacao seed as an addition to their psychedelic brew ahyuwasca and as a medicine in emergences.
Native people did not eat it as a food nor as a supplement, but only for sacred use.
When Native people did eat it, they only ate the fruit which contained the benefits without the detriments.


Jeremy Safron’s final stand on cacao is that it is for medicinal, sacred and for entertainment usage only; it is not a health food!



Paul Nison says “The processing of cacao beans into powder and chocolate is an unsanitary, risky procedure to say the least. To be blunt - chocolate and cacao are laced with animal feces and hair, insects, and molds. The carcinogenic mold called aflatoxin has been found in large quantities on cacao beans.” and continues…”



Watch Paul Nison in this very informative 9:33 minute video of with references to the scientific research regarding the harmfulness of raw cacao/chocolate:

http://www.youtube.com/watch?v=Jz_XezJ8cMY&feature=related

Doctor Fred Bisci, a raw foodist for about 40 years also confirmed what Jeremy Safron and Paul Nison suspected; cacao is toxic!!!



You can hear him speak about his findings and personal experience with raw chocolate here in this 3 minute clip:

http://www.youtube.com/watch?v=-AQA5IJ10Lg



Listen to Dr. Brian Clement explain in this short clip why he does not recommend raw chocolate: http://www.youtube.com/watch?v=GuSWFZO2qs0&feature=related





Cacao is a Dangerous Heart Stimulant

Just last week I was visiting a health food store to purchase my greens (nature’s best source of minerals, trace minerals and magnesium) all without stimulants, addictive substances and high amounts of saturated fat, when I got into a conversation with a very health conscious gentleman who asked me what I thought about cacao. I told him that I agreed with Dr. Neil Barnard and others, that chocolate is harmful to our health. Chocolate contains caffeine, theobromine, as well as phenylethylamine which slows down the breakdown on anandamide just as with the use of marijuana. Now you can understand why it’s so addictive!



He relayed an interesting story to me that clearly illustrates raw chocolate’s stimulating effects. He told me how he had recently started adding chocolate to his energy sports drink to help his energy and recovery. He rode his bike to the Blood Donor Clinic as he does every two months and tried to donate blood.



Unfortunately he couldn’t pass the screening test because his heart rate was too high! They asked him to sit for 15 minutes to allow his heart rate to normalize but it was still too high. He was shocked since this had never happened to him before!



Adding raw cacao was the only thing he had changed in his diet. Now, you might wonder why chocolate would make his heart race? Its due to the caffeine and theobromine, a sister molecule to caffeine, the same chemical that kills many dogs when they eat chocolate! The adrenal glands rev up metabolism so as to quickly eliminate the offensive substance. This is called stimulated energy which is always followed by fatigue, and therefore a desire for more of the stimulant.



My Personal Experience with Cacao

I never bought into the raw cacao craze; I was forewarned by knowledgeable people who knew the truth, but when a friend of mine wanted me to import some for her a few years ago, I obliged after trying to persuade her not to buy it. When it arrived I asked her if I might sample some so I could have a personal experience with it. She offered me a few nibs which I popped into my mouth. I chewed them a few seconds and felt compelled to spit them out into the kitchen sink. They were so bitter I couldn’t stand them and I used to be a dark chocolate fan! Apparently no animal in nature will eat them either unless you fool them into by combining the raw cacao with milk or sugar. So ended my desire to ever try it until…



I had the opportunity to try a raw chocolate dessert (a brownie made with raw cacao powder) for the first time at a raw food potluck. After just a few bites I felt a strange trembling sensation throughout my entire nervous system and then faintness came over me. I became very weak and had to be supported to walk. I linked the experience with the raw chocolate and decided not to touch it again until…



I worked for Avena Originals and they begged me to try their chocolate saying it was more “pure” than the cacao I had imported from a supplier in California. So after much coaxing I agreed to their request – to test their cacao by consuming just 2 tablespoons daily in my banana smoothie at lunch instead of the usual carob. After adding twice the amount of dates to the smoothie that I usually used, it was actually quite delicious.



The first thing I noticed was that I always wanted more after I had consumed the last drop, unlike the satisfied feeling I had with my banana –carob smoothie.



Secondly, I found it difficult to sleep through the night and suffered from insomnia. My gums started bleeding after about a week of consuming cacao daily, but the most unbearable side effects I experienced were the excruciatingly painful leg cramps in my calves that occurred nightly after about 2 weeks of consuming cacao. It was then that I abandoned my experiment and decided that cacao was definitely harmful for me. It appears that the cleaner one’s body the greater the sensitivity, which explains why long term raw foodists tend to experience the worst side effects. Fortunately all of these symptoms disappeared when I stopped consuming cacao.



I know you probably don’t like to hear that your favourite raw food is not good for you. That’s why I’ll never be as popular as those you try to convince you that it’s a SUPERFOOD. But then I am only doing my best to educate you; I’m not trying to convince you that the chocolate addiction you brought with you from the cooked food world is now actually good for you and that you should now consume cacao or raw chocolate with reckless abandon because it’s a SUPERFOOD! No, I wouldn’t be able to sleep at night, not due to cacao’s stimulating effects (I don’t eat it!) but because I have a conscience.



Please note that I stand nothing to gain by telling you not to consume cacao except knowing that I did the right think to inform you so hopefully you would not be led astray and lose what health you’ve gained by consuming more raw food. Reserve your money to buy real superfoods – leafy greens!



“Greens are nature’s true superfoods.” ~ Sergei Boutenko
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Theodore
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PostPosted: Sat Sep 19, 2009 1:34 pm    Post subject: Reply with quote

Obviously, eating too much candy is going to be bad for you. Eating too much of almost anything is bad for you. That doesn't mean that a chocolate piece or two every now and then (plus maybe a splurge on Halloweeen) is going to kill you. Just drink plenty of water along with it.
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comusher
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PostPosted: Fri Feb 12, 2010 10:49 am    Post subject: Reply with quote

I love chocolate, it is my one treat each day. But I had no idea of what it was like to grow and produce. Thanks for sharing this info with us.
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