To further consider what we refer to here and now as “poison,” think of the many products we encounter that contain refined sugars or synthetic sweeteners, such as high fructose corn syrup or aspartame.  These chronically damaging elements exist in products where we expect to find them as well as other, relatively benign sources.  If these sugars and sweeteners are to be found in nearly all of our foods, their dangers are compounded not just by what they do to our bodies but by the fact that their presence could mean the absence of other ingredients.  Using this logic is makes sense to then question if too much of anything will eventually be problematic, as it could replace the benefits or variation.  Could this even be true for superfoods?

Let us begin by noting that superfoods have been important elements to important societies throughout history. Never the less, these foods often attained their “super” status due to their extreme scarcity or the difficulty certain societies had in trying to obtaining them. The scarcity of the foods could be because they only came from far away regions or because they were only available during certain parts of the year. Perhaps these specific foods were brought in through trade with other clans and civilizations and were generally not readily available.  Historically, this was also common for most foods until fairly recently when globalization and agricultural advances began allowing for us to carry apples, bananas, and basically any other commodity in our local markets all year round. The fact that all-year availability of certain products is a new phenomenon suggests that we may be silencing the wisdom of nature for our own convenience. Maybe seasonally-constrained product availability is nature’s way of saying that too much of a good thing is not so good.

This article might seem paradoxical when considering that Darin’s Naturals is passionately dedicated to the discovery of superfoods and development of a conscious chain of production from plant to palate. This has been our objective since the inception of the company, yet emphasis on conscious production includes promoting consciousness on the part of the consumer as well. We aim to invite our readers to become more conscious of the magnificence of these great foods and what must go into your own choice to consume these foods in order to receive the most out of them. The evolution of the plant begins with the appreciation of its richness by the farmers and workers in its native regions. It is with consciousness and respect that the most powerful plant is cultivated and through which the body will reap the greatest benefit.

That said, we must refocus on the question at hand. Is too much of a good thing bad? I believe when superfoods or densely nutritious foods are consumed on a day-to-day basis for prolonged periods time, in very few and extreme cases it can overload the body much the same way any over-consumption can. Is this something we should be worried about? Most likely this is a minimal threat, yet there are many factors to consider. Human beings are omnivores so consuming certain foods while willingly omitting others because of their supposed superiority/inferiority is not something I would immediately accept into my personal practice. Meat-based eating vs vegetarianism is a continuing hot debate in the health world, especially because these two opposite practices have been accepted as the quintessential nourishing traditions by some groups. In my experience, however, these two groups of eaters are comprised of the most frail, health deprived individuals. It is my belief that this comes as a result of the dependency on a handful of products and the deliberate, voluntary rejection of others. To be candid, this is only truly made possible by the fact that globalization has granted unnatural access and means to consume the same limited choice of ingredients all year long.

Another point to consider is the ‘tolerance’ we build to certain compounds. The body has 3 basic routes of metabolic processing. Food is either used, stored, or eliminated. The body is essentially built with its own RDA (Recommended Dietary Allowance), since one person does not have the exact same requirements as another. This implicates that under various situations you can require more or less vitamin A, vitamin C, calcium, zinc, etc. How does this relate to over-consumption of certain foods? Basically we do not want to cause a metabolic disturbance that affects how the body is reading and regulating nutrient intake. When we consume something frequently, however, the active non-essential compounds in these products can cause the body to build a tolerance, thus flooding the body with too much of the good stuff and way too much of the not-so-good stuff in that product.

Let’s consider the most widely consumed stimulant in the world, caffeine. Although I am not a big coffee drinker, I have seen my family’s coffee budget grow from year the year. Dad’s coffee intake would creep up from 2 cups a day to more than 8 cups and this intake growth is not uncommon for coffee drinkers. The idea here is not to pass judgment on coffee drinkers, but to make a point of how the body builds a tolerance to certain non-essential elements. Research shows that the same is true of compounds like flavanoids and polyphenols, which we have come to know as vegetarian sources of antioxidants. Keeping this in mind, it is evident that over-consumption could create some kind of metabolic disturbance. Thus far superfood over-consumption has not been properly analyzed to see if such a disturbance could occur and what side effects this would have.

I am by no means suggesting that you stop consuming superfoods! What I do wish for is that you, the consumer, are able to recognize that you are a conscious being that can take ownership over what you choose to consume and how much you choose to consume it. Some companies will almost convince you that it is possible to live on one or two specific products. Perhaps this would be true in a world where only two products were readily available, however, we live in a world of abundance with endless ways of finding the nutrients the body requires. Health and nutrition are part our personal journeys and what we offer here is merely one opinion of the many that exist. We believe that dedication to self-education is the best way of forming your own opinions and finding the information that rings most true for you!

In order to return for a second visit and continue treatment with the famous Dr. Richard Schulze you must buy yourself a juicer. At first one might consider this to be a strange requirement. Generally the only necessity before returning to visit your doctor is that you pay your bill! It must be clarified that Dr. Schulze is not your common doctor. He is an herbalist and natural healer of the highest order. Dr. Schulze understands that most of his visitors are there because they are desperate and have come to an alternative healer as a last resort. His patients are generally suffering severely, if not dying, from disease so the first step is to provide their bodies with the elemental nutrients to kick-start the healing process. Hippocrates, the ancient healer, said ¨All diseases begin in the stomach.¨ Wise healers of today interpret Hippocrates’ theory to mean that all disease forms as a result of malnutrition and toxic accumulation in the intestines, leading to a compromised digestive system.

Regardless of the food you choose, if your digestive system cannot properly digest and integrate the food into the systemic biological matrix there is little healing that can take place. Juicing has been proven as an efficient method to introduce nutrients and eliminate toxins. Juicing is also easy and great fun since once you get accustomed to it you can start creating your own blends. When it comes to specific juicers, there is usually debate as to the best brand and the best process used to extract the juice. For example, some juicers completely eliminate all fiber while others include it. I think for someone new to juicing, search for something that makes financial sense for you and that is readily available. Remember that you may have a wider selection of product option if you choose to purchase your juicer via Internet or catalog.

Unfortunately for me, I live in Argentina and can only get my hands on the Oster juicer. Still, this is better than nothing. The idea here is to get juicing, later on you can discuss with others if there is a better product option out there. If available to you, I personally recommend the Solojuice Extractor II. I used to use this extractor over at the Vitamin barn in Malibu and it was a beauty! We used to abuse the poor thing since we had well over 200 customers per day requiring shooters of wheatgrass and ginger. Naturally, it would break down from time to time and require a part to be changed. This product can juice basically any fruit or veggie, extracting up to the last drop without stressing the veggie or fruit through extreme heat or pressure. You can also find this product over at the web page given for the sprout people (www.sproutpeople.org) whom I also mentioned in the last article for their sprouting materials. You can find the Soulojuice Extracter II listed on this website under “Sprouting Supplies” by then clicking on “Juicers.” As a note of caution, if you consume very little fresh fruits and veggies, have digestive complications, are diabetic or suffer from any other glycemic abnormality, or simply are new to juicing, it is highly recommended that you start with small quantities or dilute your juice. This is especially important because most people tend to juice the sweetest fruits and veggies at first since they provide a familiar taste. Apples, beets, carrots, and other sweet fruits and veggies, though potent and extremely healing, lose their fiber when juiced, which effectively eliminates the natural buffer to slow down the glucose uptake, thus not spiking your insulin. When juiced the sugars are then concentrated, particularly the fructose which can be problematic for some people.  As a recommendation, start small, use mostly greens with a small amount of sweet veggies or fruits or dilute with clean water. Also, you can add a teaspoon or more of essential fatty acids (EFAs) to help slow down the intake of the glucose.

Now you can enjoy the power and potency of juice!

Stay tuned for the next indispensable kitchen utensil listed in next month’s issue…

Most slogans have a time and space to impact us, depending on a variety of factors affecting us at any one moment. Usually, however, these catch-phrases pass unperceived through our conscious thought and quickly find their way into our subconscious trash bin. “Make food, not war,”struck a cord with me, partly because it is continuously becoming more apparent that there is little interest in the kitchen. We have become distracted with our daily chores, some of us feeling like we do not have the calling for the kitchen and others simply do not care for it. The result of this estrangement is the near elimination of the kitchen altogether. Though some of us might find it unimportant, I believe the kitchen holds a magical power beyond practical influence on our daily lives. While generally we have come to think of the kitchen just as a room where food is prepared, most of us also have warm memories of the kitchen. Those memories hold a special meaning and have helped to define who we are. If one acknowledges not just the practical uses of the kitchen, but the spiritual moments within the kitchen, it is easy to determine that such a s space is extremely important within the home. Cooking itself has a life of its own. When diaspora brings ethnic groups to new countries or continents, it has been proven that while the language is the first to be lost, food is among the last elements of culture to disappear, if it ever does.

Once I was invited to have dinner at an Italian-American friend’s house. Typically I do not tolerate Italian food well; the starches make me sleepy and overall my body rejects what is served. Though reluctant at first, I agreed to attend. My friend’s father and mother were both fourth generation Italian-Americans, neither of whom spoke Italian. The members of the family long forgot many customs and were not particularly devout followers of the Catholic faith. Yet, to my surprise, I was greeted with an Italian feast! The food was superb and erased all of my assumptions about Italian food as being primarily a redundant simple carbohydrate free-for-all. I did not feel as if Iwas in a fourth generation Italian-American house, as the food seemed to transport us all back in time, especially me. The whole ambiance changed, the food was the nucleus of this gathering and the elements around this nucleus where also just as fascinating. The father took to the head of the table, followed by my friend, the eldest son, to this right, the youngest following him and the mother to the left, when she was not cooking or serving. The way the food was served seemed to have the gallantry and hand coordination of a symphony conductor. Though one was created to feed your ears and the other your stomach, both certainly held the power to feed the soul. Nobody was in a rush to devour the food, as dinner was treated as an experience, not just the consuming of a meal. One moment everyone was carrying on about their own hectic lives and the next everyone was eating in unison, discussing their days with a joke here and there. The father had decided to give me a culture class regarding the magnificence of Italian food. He began by instructing me on the proper pronunciation of the dishes before explaining how they should be prepared and how using fresh ingredients is of the utmost, critical importance. This was how I came to understand Italian food as an exquisite art form. Italians are passionate people. The cultural hand gesturing and patterns of speech are passed from Italian-born parent or grandparent to their children, then to their children’s children, and so forth. American-born generations of Italians carry their ancestor’s passion for all aspects of life, especially food. Through eating a traditional Italian meal, I came to truly understand the power of food and the more than important influence it holds within our social, cultural, and familial structure.
When I was young my my parents provided mostly fresh and homemade ingredients for food. As I grew older, however, my parents worked long hours to raise their four children and we often resorted to fast food as a faster, easier, and more economical choice. Often my siblings and I were received dollars to buy 2 “Whoppers.” To our pre-teen eyes, the Whopper looked like a mountain of a hamburger and we were drawn to the taste and the seductive television commercials that aired during all of our favorite shows. We fell for the propagandist ads and, of course, the collectible toys you could get when you purchased a combo meal.

While eating fast food kept us fed, it did not keep us healthy. My family experienced illness more and more frequently, and although my parents assumed being sick was part of being young and interacting with other kids, our diet would soon come into question. It wasn’t until one Sunday when a small-framed individual walked to the front podium at our church that the answer was made clear. “Don’t you know God does not want you to be sick? You ask for miracles, but then stuff your face with crap, so naturally you are going to feel like crap!” I was very young but even as a kid those words made complete sense. My mother was quick to approach this man whom we learned was named Garavito. She asked for him to come to our home and give us a consultation. He agreed and the first thing Garavito did was head to our kitchen and began tossing things out. I remember the cereal boxes were the first thing to go because, at the time, Frosted Flakes had been my favorite breakfast. He went on until about 80% of our “food” stock was reduced, and though my entire family was somewhat shocked, we simply stood in silent disbelief.
Later in life, as I studied under David Christopher, the son of the famous herbalist Dr. John Christopher, he told us a story of his father. Once he was requested to visit a family which lived deep in the back country, hours away from the nearest town. The family suffered from poor health and given that they were unable to keep up with the farm work in their poor condition, the burden which began as physical was now economical as well. Dr. Christopher made his way to their house to evaluate the situation. He was shocked to discover that despite the fact that he was on a farm, the kitchen was stocked with non-fresh foods. Though Dr. Christopher explained the situation as best he could, the farmer was reluctant to accept diet as a major factor of his ill health. After all, what difference does it make if the corn is fresh or canned? Finally, in a moment of inspiration, Dr. Christopher took a can of food in his hand and looked out the window at a bunch of cows grazing. He asked the farmer how important the cows were to him and his family economy. Needless to say, they were vital and as he looked at these cows mow down the green grass of the prairies he proposed something to the farmer. Dr. Christopher asked for him to eat the grass for 1 week, to which the farmer simply laughed. Additionally, the proposition included that as he and his family ate the grass, they in contrast feed the cows the canned food he and his family typically ate three times per day, every day. The farmer’s facial expression changed and shouted “ ARE YOU CRAZY, IT WILL KILL THEM!” The Dr. looked at him smiling and the farmer understood his earlier point. As my family and I looked at how our kitchen stock was being tossed out. I felt kind of like this farmer, in total disbelief that my favorite ¨food¨ was being scrutinized.

What all these stories have in common is the disassociation all of these characters had with the kitchen. The case of my Italian-American friends was much different in comparison to the farmer’s family and my own. Their constant connection to the kitchen maintained part of their heritage and added a down-shift to their accelerated lifestyles. As Michael Polland explains in his lectures and quite often points out in his book, food and the relationship we have with food presently is being guided by the elites. The elites are the scientists, the FDA, and nutritional gurus who decide what is good for you and then, as an omnipotent dictator, bring down the laws by which all society must abide or else, they say, you are at risk of being malnourished. Culture, however, has guided humans throughout history, before we even knew a vitamin existed or what a makes something a carbohydrate. Culture has always existed and I make strong argument that it should be an important guide in the increasingly complex nutritional landscape. This is where the kitchen can help us reconnect with our roots. I find it intriguing how once you decide to surrender to the experience of cooking, be it for pure need, curiosity, or something else, you tend to gravitate inadvertently, yet almost certainly, to the foods that have been handed down your family lineage for generations. Even Dr. D´adamo tracked down and tested according to your blood type which foods your body recognize as suitable for your specific biochemistry and assimilate better than other foods. These foods would be whatever your ancestors ate in the all the regions of the world they inhabited. This could be a reason why we tend to lean towards what could be considered “comfort foods.”
From a more biochemical perspective, cooking or preparing your own foods assists you in taking full control of your life, after all ¨we are what we eat¨ says the old adage. If we really knew how most of the food we eat was grown, handled, and treated most of us would think twice before eating it. Preparing your own food is the best way to eliminate the middle men who pretend to know what is better for us. When you start doing so, you will find that you reconnect with your body and you begin to understand your body´s needs to custom tailor a proper diet to fit.
Food preparation provides us with the creative tool with which to generate a masterpiece, even if the masterpieces is just a salad. After all, salads are to be ingested by you, so it´s worthwhile to put some love and imagination forth during preparation. Besides the many factors as to why our ancestors and still many people around the world don´t suffer from the chronic obesity epidemic, have you thought of the physical energy that goes into cooking? Food preparation burns plenty of calories. Have you ever tried making a cake by hand? My arm was sore for about two days afterward! There is no doubt that if we implemented preparing our own foods you would burn as many, if not more, calories during the preparation than what we consume, depending on what we eat, of course.
So there are many reasons why food preparation plays a key role in your health. Heribert Watzke talks about the brain in your gut and details how our prehistoric ancestors had to forage for food, many times on the run and not necessarily because they were late picking the kids from soccer practice. Food was scarce so they had to do with whatever they could find. This included foods which, by today’s standards, most of us would not even touch. At the time their digestive system had to be adapted to that unique food landscape. Their stomachs where larger in order to properly digest the rustic foods they encountered. As humans evolved a farming and husbandry system, their digestive systems adapted to not just the foods they domesticated but the ways it was prepared. During their preparation phases, foods usually high in lectins, phytic acid, oxalic acids etc, were transformed to be rendered more easily digestible. Thus the digestive system of our ancient forefathers was reduced in size and became more efficient as a result. Mr. Watzke has transformed an old Latin proverb to say ¨cocos ergo sum¨ which translates to ¨I cook therefore I am.¨

I am certain that nobody will be running to their kitchens ecstatic to start preparing food on solely the basis of reading this article. Most of us have a distant relationship with our kitchens and like with most damaged relationships, healing takes time. Healing also requires a good reason to do it. As humans, we act on the basis of a set of values and what those values permit us to do depends on if we consider something to be important or not. This is the premise by which I would like for each person reading this article to take a moment to consider the following points:

1. Food security – When you delegate food growth, production, and preparation to industries, you will generally find that their greatest interest lay in profit margins. This often results in culture, the environment, and ultimately our health being compromised.
2. Food transparency - When you take the time to purchase, stock, and prepare the foods you and your family consume, you are far more in control of exactly what goes into your mouth (and ultimately your cells). This is something which does not hold true when you purchase pre-made or take out food.

1. Food safety – Once food preparation takes a prominent place on your value list, you will find that the ingredients in your kitchen must be scrutinized. You will begin to realize that not all products are created equally. Quality will promptly be of high regard to you, as such, you will begin to look for the best possible products available within your individual possibilities. The food safety aspects take effect when you consider the options and wisely select locally-grown, seasonal, environmentally-friendly products as a result.
2. Health – The above three points eventually lead to one of the main reasons why over time we have come to consume certain foods and the reason why whole careers such as “nutritionist” have been developed. This reason is that foods are our medicine and healthy foods translate to a healthy individual. The reason I mention this as being one of the possible main reasons, rather than the main reason is because food and food preparation have not always been solely for health reason. Food as health is a more or less new western view of food. In many parts of the world, leisure, fraternizing, negotiating, romance, communion, devotion, even settling disputes are among the various other worthwhile reasons why people prepared and ate the fruits of their labor. Traditionally the emotions that went in to the handling, preparing, and eating of food were also important, often relating to feelings of respect, grace, and love. This influenced the writing of whole food laws which are still practiced in the Islamic and Jewish laws of Halal and Kashrut. It should be noted that when we are driven by proper reasons and with the proper emotion, health is often an imminent result.I make a stand for making food an important part of our daily lives. It all boils down to what we consider important. Our forks are, in truth, the most important tools in helping to shape our mental and geographical landscape. It is in the interest of ourselves that we eat, not in the interest of food manufacturers. The energy we invest in choosing and preparing our food can change our internal and external landscapes. It is your choice to choose wisely!

Philippines quickly became a place where we saw much and learned a great deal, yet the significant discovery of the trip would be a three hour flight away. After leaving Philippines, we arrived in the beautiful mystical island of Bali, Indonesia. No member of our team was eager to jump on another plane after the initial long trip across the Pacific Ocean, yet we were all exited at the prospect of what Indonesia might hold. Our contact with our Indonesian friends was quite unusual and a last minute arrangement. Arriving on the island, we were surrounded by a thick air of devotion. As those who have visited this part of the world already know, Balinese people live for ceremonies and this significant part of the culture as well as other aspects of daily life were described to us by our local friend.  We were picked up at the airport at night, still a bit jet lagged, and uncomfortable from the constant movement and lack of rest.  Never-the-less, we were in Bali and we were there to make the most out of it! We were energized by the anticipation of what we might discover and learn in this truly unique location.  At this time all of us where suffering from AC syndrome, which is what happens when one is in a tropical country with 90 plus degree weather and 90% humidity outdoors, yet any car, store, or hotel you enter has the AC turned to the maximum, creating a difference in temperature of about 20 degrees.  This was true in Philippines, as is the norm in many tropical places, and Indonesia was no exception. The temperature extremes resulted in plenty of coughing and stuffed noses, but not enough to drive us off schedule.

The first place we visited was the Cacao fermentation, drying, and storing facilities of our contact.  It was , paradise in every sense of the word. As we were close to arriving at the facility, we could see the beach a couple hundred meters away from the road and Darin was quick to ask “Do they have stand up paddling here?”  We arrived to a group of people greeting us. This contact is sure to treat all employees very well and that positivity shined out from everyone we met, leaving quite an impression on me. A young woman, not older than 30, and a couple males of similar age came close to the vehicles to greet us with the already familiar, “Salamat.” Ben, our contact, and the employees at the cacao facility clearly had more of the relationship of family to one another than simply a boss-employee relationship and we were greeted with similar care as family or friend.

Ben gave an impeccable explanation of all the processes that go on at the facility. One might assume there is not much to it; receive product, sort, ferment, dry, package and store it. In reality there are literally dozens of micro-decisions which must be made and dozens of factors which can alter the processes towards a successful, high-quality end product or a spoiled one.  Ben explained with detail, while Darin and Seth took turns asking questions and we sure had lots of them! The more we asked, the more we learned. The more we realized the various layers of complexity surrounding cacao, the more we came to admire it.  We were each provided with a motorcycle, which was more like a scooter, and we headed up the road to visit a close by cacao plantation.

Once we arrived, Seth smirked and said “We should make a video solely on cacao, since it seems we encounter it wherever we go!¨ These simple words stuck in my mind.  He was right, cacao seems to have taken over any region where it can be cultivated, not to mention it has taken over the palates of billions of people around the world. One funny aspect of life I observe where I live in Argentina is that people often complain about the rise of cost of everything, yet nobody dares to utter a sound against the rise in the price of chocolate.  Such is the impact chocolate has on society, exponentially augmented by studies carried out around the world on its health benefits. In reality it is cacao, not chocolate, which lays claim to those positive effects on health. In fairness to chocolate it depends on the way it is made and the raw materials utilized in its creation which determines the health effects of the product.

Cacao is important not only due to the frequency it can be encountered around the world or its general health benefits, but because of the mystical and historical value of the crop. That is why this article is titled “On the Cacao Trail.” I would like to share some information on the history of cacao, which makes it an even more fascinating superfood, especially for all of you cocoa-holics.

There is still much debate as to whether, cacao, as we know it today, originated in southern Mexico-Central America and made its way down to the Amazon basin or if it traveled in the opposite direction.  In any event, it was the city-state ruled by the civilization we know as the Olmec, which dates back to around 900BC, who started using the product in food and trade and possibly were the first to cultivate it. Even more ancient, there are some documented uses of cacao stretching back a few hundred years before the Olmec empire developed.  Later on, cacao was adopted by the emerging civilizations of the Mayans, Zapotecs, Toltecs, Mixtecs, Totonacs and every other group extending from Meso-America down to the Orinico River and possibly even further down.

Cacao was used primarily as a food, but also as currency and medicine. The leaves were smoked and the white pulp surrounding the bean was used to make an alcoholic beverage.  Allegory tells the story of the plumed serpent God Quetzalcoatl, who decided one day to give wisdom to human beings, by providing them with the food of the Gods known as Cacahuatl (Bitter water).  As a result, he was banned from his land by the God Xpoc for introducing the sacred food of the Gods to men.  We can take this at face value and consider it a fun myth and nothing more, yet recent research has elucidated to the compounds found in cacao which benefit cognitive and emotional well being.  These particular benefits among the many others that Cacao offers to those who consume it and are responsible for why the name “food of the gods” goes beyond your typical botanist’s desire to name their research flora so extravagantly.

The Mayans even had their own deity who governed over kawkaw, as they called it.  His name is Ek Chuah and like the Aztecs,kawkaw was said to be a gift to humanity from the plumed serpent God Kukulkan when it was discovered by the Gods in a mountain along with other foods, worthy for the Mayans to consume. Nearly every household had a cacao tree growing in the back yard, as the fruit had a place in their daily lives as well as in their ceremonial lives.

When Spanish conquistador Hernan Cortez arrived in Mexico around 1519 he was somewhat familiar with the exotic fruit, as his sailor had come across large canoes in the Caribbean which transported cacao pods and other goods.  Upon arriving at the city of Tenochtitlan, he was received as what most believed was the reincarnation and return of their adored god, Quetzalcoatl, by which reason he was offered the same beverage which he brought to mankind, resulting in his expulsion.  This drink was Xcolatl, from where many believe the word “chocolate” is derived. While Cortez was more interested in other sources of wealth, he soon realized the benefits of Xcolatl.  He wrote back to the King of Spain, Charles V describing how drinking a cup of the beverage would give enough energy to his soldiers for them to work all day. So strong was the response and appreciation for the new drink that the Spanish consumed it constantly and it was renowned for it´s aphrodisiac, regenerative, and energetic benefits.  Hernan Cortez urged for European doctors not to come to Mexico since they believed the traditional medicine of the indigenous nations of the Americas to be at par or superior to European treatments.

Another aspect which is of extreme interest to the scientific community is the drink itself, as cacao was rarely consumed alone, it was always blended into foods and, of course, the drink Xcolatl.  There is more to it than simple culinary expression. It is understood that the PEA (Phenylethylamine), one of the many compounds found in cacao which is being revered and exalted by cacao enthusiasts is denatured in the gut by MAO enzymes, meaning the amount that gets into one’s system is minimal and no real effect occurs. The ancients were quite wise, however. They might not have been educated in biochemistry, but they knew of the alchemy that occurred when foods are blended. The blends they used to make Xcolatl as well as other foods and drinks is still found in mainstream dishes, though usually not prepared by the pre-hispanic methods. Of central importance is the compounds found in these other elements which were blended with cacao.  When analyzed they were found to have the MAO-inhibitors required to allow for the proper concentration and uptake of the PEA in to the body, thus allowing for its proper function once consumed.

The beverage gained popularity in Spain where nobles were exclusively consuming the newly discovered beverage, until smuggling and interception of Spanish ships by other European nations brought the knowledge of the cacao bean to these other nations. The cacao beverage began to be consumed in mass, creating a high demand, resulting in these countries growing the tree in their colonies to secure provisions.  This is the reason why the former Portuguese, British, and Dutch colonies we know to be Brazil, Ghana, Indonesia, and the Ivory Coast are among the primary bean producers in the world. At the time cacao was first being cultivated in these colonies, the cacao beverage was still not being consumed in mass by commoners in Spain.  From there it made a quick ascend to prominence and here we are today, enjoying all of the wonderful and some not so wonderful benefits of cacao and its byproducts. Our friend and colleague, Dr. Bernd Neugebauer, told us of a cacao tree he found in the Soconusco region in southern Mexico which probably dates back to pre-hispanic times and it is still giving fruit!

This trip defined our experience with cacao so far and without a doubt many more stories will follow. Whichever tropical region we explore where there is a wide range of biodiversity, we will most likely find cacao again.  Cacao has become and will continue to be our silent partner around the world as we continue on and find the most amazing, healing, and holistic gifts from nature to share with all of you, our friends.  Blessings.

References

• Beneficial effects of Cocoa in Perivascular Mato Cells of cerebral arterioles in SHR-SP (Izm) Rats. Journal of Clinical Biochemistry and Nutrition, vol. 44, p. 142-150, 2009 by T. Mato, M. Kamei, R. Ito, M. Sawano, K. Inokuchi, K. Nakata, A. Yamagushi, T. Kouki, U. Mitsuhashi and M. Mato. [PDF: 1288KB] posted May 4 2009

• Effects of long-term administration of a cocoa polyphenolilc extract (Acticoa powder) on cognitive performances in aged rats. British journal of Nutrition, vol. 100, p.94-101, 2008. by J-F. Bisson, A. Nejdi, P. Rozan, S. Hidalgo, R. Lalonde, and M. Messaoudi. [PDF: 142 KB] posted August 1 2008

• Preventive antioxidant effects of cocoa polyphenolic extract on free radical production and cognitive performances after heat exposure in wistar rats. Journal of food science, vol. 72, p. S203-S206, 2007. by P. Rozan, S. Hidalgo, A. Nejdi, J.F. Bisson, R. Lalonde, and M. Messaoudi. [PDF: 105 KB] posted July 3 2007

• Cacao extracts suppress tryptophan degradation of mitogen-stimulated peripheral blood mononuclear cells. Journal of Ethnopharmacology, vol. 122, p. 261-267, 2009 by M. Jenny, E. Santer, A. Klein, M. Ledochowski, H. Schennach, F. Ueberall and D. Fuchs. posted May 4 2009

• The medicinal use of chocolate in early North America. Mol. Nutr. Food Res., vol. 52, 13 pp., 2008 by D. Pucciarelli and L. Grivette [PDF: 398] posted September 29 2008

• Repression of cacitonin gene-related peptide expression in trigerminal neurons by a Theobroma cacao extract. Journal of Ethnopharamcology, vol. 115, p. 238-248, 2008 by M.J. Abbey, V.V. Patil, C.V. Vause, P.L. Durham [PDF: 116 KB] posted February 1 2008

• Effect of dark chocolate on plasma epicatechin levels DNA resistance to oxidative stress and total antioxidant activity in healthy subjects. British Journal of Nutrition doi: 10.1017/S0007114509992698, 2009 by A. Spadafranca, C. Martinez Conesa, S. Sirini, G. Testolin. [PDF: 112KB] posted March 1, 2010

• Neuroprotective effect of cocoa flavonoids on in vitro oxidative stress. European Journal of Nutrition, Vol. 48, p. 54-61, 2009 by E. Ramiro-Puig, G. Casadesus, H. Lee, A. McShea, G. Perry, F.J. Perez-Cano, M.A. Smith and M. Castell. [PDF: 340KB] posted February 25 2009

• Brain blood flow and velocity : correlations between magnetic resonance imaging and transcranial doppler. J. Ultrasound Med., vol. 29, p. 1017-1022, 2010 by F. Sorond, N.K. Hollenberg, L.P. Panych, and N.D.L. Fisher. [PDF: 310KB]  posted August 9, 2010

• Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims. Pharmacological Research, vol. 61 (1), pp. 5-13, 2010 by M. Rusconi, A. Conti [PDF: 200KB] posted February 16, 2009

• Flavonoids and brain health: Multiple effects underpinned by common mechanisms. Genes and Nutrition, vol. 4, p. 243-250, 2009 by J.P.E. Spencer [PDF: 574KB] posted February 16, 2010
• http://toxnet.nlm.nih.gov/cgi-bin/sis/search/r?dbs+hsdb:@term+@rn+64-04-0
• New Chemical Analyses Take Confirmation Back 500 Years and Reveal that the Impetus for Cacao Cultivation was an Alcoholic Beverage”. Penn Museum. Archived from the original on 2007-12-02. http://web.archive.org/web/20071202095415/http://www.museum.upenn.edu/new/news/fullrelease.php?which=306. Retrieved 13 November 2007.
• “Chocolate: A Mesoamerican Luxury 250-900 C.E. (A.D.) – Obtaining Cacao”. Field Museum. http://www.fieldmuseum.org/Chocolate/history_mesoamerican3.html. Retrieved 2 June 2008.

Indispensable Kitchen Utensil 1: Sprouter

I always recommend starting with the most basic tool and avoiding spending unnecessary money on fancy, more complex automatic sprouters.  This can be achieved by using a simple glass jar, preferably a new one.  If you want to start with a used jar, make sure you sanitize it properly to ensure that you do not contaminate your seeds.  Proceed to find a ring which fits perfectly around the mouth of your jar as well as a cheese cloth.  You need one jar per variety of sprout, so in other words, if you are intending to sprout lentils and broccoli sprouts you would need two jars, each with its individual ring and cheese cloth.  I highly recommend if you are a single person to start with a quart-sized jar.   If you are preparing food for two or more, use a glass jar with at least a ½ gallon wide mouth. Depending on the variety of sprout and temperature of the region you live in the shelf life after sprouting could vary from a few days to a few weeks.  The best indicators of condition are smell and taste.  If sprouts appear soggy, dark, moldy, or smelly you are better off composting them.  I suggest http://www.sproutpeople.org.  The good people contributing to that site are truly passionate about providing you with everything you need to get started!

On their web page you will find absolutely everything to get you going, from the jars I spoke about to the cheese cloths, and, naturally, they also provide you with any known seed which can be sprouted.  As the great Dr. John Christopher used to say “Anything that can be sprouted, SHOULD be sprouted.”

This is my first recommendation as an indispensable kitchen tool to help you get fresh, bioactive, potent foods into your system all year round.  It is easy, inexpensive, and it is not time consuming.  Kids love sprouting and it´s a fun way for them to be part of the miracle of life, from seed to plate.  Sprouting can be a great family activity as well as an important step to improving household health and nutrition.  The joy of sprouting awaits!

Cacao provides Anandamides an endogenous cannabinoid neurotransmitter, The name is taken from the Sanskrit word ananda, which means “bliss, delight¨  it is important in the regulation of feeding behavior, and the neural generation of motivation and pleasure… read more on the benefits of cacao…

Cacao positive effects on brain, mind, mood and relaxation.

The following points provide information which can serve in determining some of the key points to why cacao is a broad range mood enhancer.  All of the points covered below show independent benefits for each point, while we must consider the synergistic effect that all of them provide together.

• Cacao provides EPA (phenylethylamine) a natural monoamine alkaloid, it is suggested that it can serve as a neurotransmitter and neuromodulator.  Similar to amphetamine it releases in the body norephineprine (which underlies the fight-or-flight response, directly increasing heart rate, triggering the release of glucose from energy stores, and increasing blood flow to skeletal muscle. It increases the brain’s oxygen supply) and dopamine (associated with the reward system of the brain, providing feelings of enjoyment and reinforcement to motivate a person proactively to perform certain activities)
• Cacao provides Anandamides an endogenous cannabinoid neurotransmitter, The name is taken from the Sanskrit word ananda, which means “bliss, delight¨  it is important in the regulation of feeding behavior, and the neural generation of motivation and pleasure
• Cacao antioxidant (Resveratrol) helps protect endothelial lignin of the circulatory system while also having Neuroprotective effects: In November 2008, researchers at the Weill Medical College of Cornell University reported that dietary supplementation with resveratrol significantly reduced plaque formation in animal brains In humans it is theorized that oral doses of resveratrol may reduce beta amyloid plaque associated with aging changes in the brain (OPC´s and a broad range of other polyphenols such as catechin, apecatechins, are present and have a positive effect in fighting reactive oxygen species)
• Cacao fatty acid compounds it is a rich source of lipids which can be used by the body for building blocks of elements such as cell membranes, hormones, and neurotransmitters.
• Cacao anti-inflammatory resveratrol also is known to be a potent anti COX2 blocker and decreases arachidonic acid release which is a precursor for pro inflammatory eicosanoids
• Cacao benefits circulation through favoring NO creation, antioxidant benefits, methylxanthines effect on the caridiovascular system and other aspects.
• Cacao benefits gut bacteria biosis, it provides it´s own host of flora which colonized the bean during fermentation.  Flavanol rich foods like cacao have a positive effect on gut bacteria serving as prebiotics as well.
• Cacao provides L-tryptophan a precursor for important neurotransmitter serotonin.

An acidic pH, meaning low in oxygen, is caused by processes which deprive the cells of oxygen and other nutrients.  Improper diet, emotional stress, toxic overload, and/or immune reactions may be responsible for higher pH acidity.  The body will try to compensate for acidic pH by using alkaline minerals.  When not enough electrolyte minerals are found, cells become more acidic.  The effects of having an acidic pH can be extreme.  An acidic balance will decrease the body’s ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it’s ability to repair damaged cells, decrease it’s ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness, creating an environment favorable to fermentation outside the digestive system, causing many extreme and unwanted processes in the body. This favors the overall production of nitric oxide, which is associated to cancer, inflammation and other pathological disturbances.

In American society, diet is typically the culprit for an acidic pH balance.  To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods. To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.  As a general rule, one can assume that most fresh fruits and vegetables are alkaline-producing, whereas meat, eggs, dairy, artificial sweeteners, and coffee are acid-producing.  It is important to note that the pH of the food and its effect on the body are not necessarily the same.  Some acidic foods, such as lemons, may be acidic before digestion, however they have an alkalinizing affect on the body. This is called pleomorphism. Similarly, meat is alkaline before digestion, but leaves acidic by-products in the body.  Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid in the whole food has an alkalizing effect on the system. For example; lemons are acidic in nature, but when ingested as a whole food, has a very alkalizing effect. This is not the case for isolated vitamin c or ascorbic acid as they are acidic outside as well as inside the body when isolated from the whole food as a supplement.

Adding more alkaline-producing components to a diet and eliminating acid-producing foods is a great idea for those individuals seeking to feel more energized or experience improvement in the strength of their immune system.  Having an understanding of alkalinity and acidity, as well as knowing which foods fall in either category, is one way to start feeling healthier today.  Below is a guideline to help inform your decision to consume or not consume various foods and substances:

Extremely Alkaline

Lemons, watermelon, baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, tangerine, and pineapple.

Alkaline Forming

Cantaloupe, cayenne, celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.

Asparagus, fruit juices, grapes (sweet), kiwifruit, passion fruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices.

Moderately Alkaline

Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).

Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider).

Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango.

Slightly Alkaline

Almonds, artichokes (Jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).

Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat’s milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes).

Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.

Very Low Alkaline Forming Foods

Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.

Neutral

Butter (fresh, unsalted), cream (fresh, raw), cow’s milk and whey (raw), margarine, oils (except olive), and yogurt (plain).

Very Low Acid Forming Foods

Curry, Kona coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates.

Slightly Acidic

Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, adzuki beans, lima beans, chard, plum, prune and tomatoes.

Moderately Acidic

Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat’s milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).

Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic).

Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.

Extremely Acidic

Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.

Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened).

Tabletop sweeteners like (NutraSweet, Spoonful, Sweet ‘N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type. To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10.

*Remember that factors other than foods contribute to alkalinity and acidosis.  Drugs and chemicals you may be knowingly or unknowingly exposed to can also influence your pH balance:

Acidifying drugs and chemicals
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Herbicides
Pesticides
Tobacco
**Our minds and emotions also affect our pH balance.  Practices like meditation and prayer are considered alkaline, as are practices of peace, kindness and love.  Alternately, anger, fear, jealousy, stress, and being overworked have an acidifying effect on the body.

Keep this list in mind when making choices in the future.  A healthy pH is vital to healthy life!

So what is a whole food anyway?  What is it that compels Darin and his team to venture to the lab and test familiar and exotic fruits and plants?  Eating for life requires more of us than simply eating.  We must be committed to educating ourselves on the latest research, but we must also be willing to listen to  our inner voice.  That voice itself will direct you to certain foods over others.  For example, it doesn’t take an herbalist or student of nutrition to know that an apple is better for you than a soft drink.  Even if each of us possesses an internal barometer, pointing us in the direction of nutrient-rich foods, it is easy enough to convince oneself to silence that knowledge or convince oneself that it is either inaccurate or irrelevant.

All of this considered, self doubt can be a dangerous obstacle on your path to a richer, fuller life.  For our purposes, this issue can be combated by frequently going back to basics.  When we think logically and rationally about what food is supposed to do for our bodies, it becomes obvious that eating whole foods is essential.  But what exactly is a whole food?  Can I buy them at my local market?  Can I afford them on a budget?  And if whole foods are just that, whole and complete, does that mean other foods are incomplete?

A whole food is a food in its complete form, without being processed or isolated into fractions.  In nature, each fruit or plant is made perfectly.  There is a perfect balance of minerals and nutrients to support absorption rates and create beneficial chemical reactions inside the human body.  While maintaining a strict vitamin supplement regimen may sound helpful, the isolated forms of minerals that are found in supplements will function differently in the body than when those minerals are introduced in a natural form in the company of a variety of other minerals.

Whole foods are all around us, including on the shelves at your local market.  Fruits, veggies, nuts, seeds, and anything that fits into the definition listed above can be considered to be a whole food.  There are still rules to choosing optimally amongst these items.  Always buy organic when possible in order to avoid unsafe pesticide exposure and try to buy foods in season.  Don’t assume!  Always check ingredient labels.  Nuts, seeds, and dried fruits often have unwanted additives so make sure to check for anything undesirable before making a purchase.

The question of affordability is unfortunately a common concern in the whole food industry.  Some people think twice about paying high prices for organic produce.  There is an easy answer for who are unsure the higher prices are worth it.  It is absolutely worth it!  The nutrients received from whole foods will improve your body’s overall functioning.  Processed foods with added sugars and other chemicals may be cheaper, but they offer nothing for your body, except harm.   The non-whole foods that may be part of your diet are considered bulk foods.  They are literally designed to trick the body into thinking it’s full, when in reality it is starving for nutrients and possibly storing unnecessary bulk as extra body fat.

Similar to the essential minerals themselves, the debate over price cannot be completely isolated or put into a box.  There is a relationship between quantity, quality, and pricing that can even out the discrepancy between whole and non-whole food prices.  Since the feeling of fullness after eating bulk foods is mostly a facade, you will most likely end up consuming more quantity, thus paying more overall than you might if you were eating more whole foods.  If you also consider the positive effects of whole foods on your body, the inherent value of the whole food versus the bulk food can help neutralize the belief that whole foods are unaffordable.  There is enough evidence against that argument that concerns over affordability alone should not be reason enough to eat poor quality foods.

After reviewing the definition of a whole food, perhaps you will eat more consciously today.  Eating consciously today could lead to eating consciously tomorrow.  Good choices lead to good choices because your body is grateful for the nutrients you provide it with.  The next time you are food shopping and asking yourself what you should buy, take a moment to access your inner voice.  Get rid of everything you’ve been told, and simply look at, touch, and smell the foods around you.  Your true self will never steer you wrong!

-As told to Emily Stein by Darin Olien