What’s the Scoop on Cacao, Chocolate and Carob?

In this article, we’ll take a look at raw cacao beans, chocolate and carob.

Raw organic cacao is to some raw foodists a superfood par excellence. Others state that it has negative health effects and toxicity. Carob may or may not have the taste of chocolate but certainly has different nutritional components. As with all things in life, it’s good to look at the whole picture. Let’s take a closer view at the reasons why opinions are divided.

Those Who Are For It Might Say

Antioxidants: Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries).
Flavonoids: Cacao comes from plants, containing many of the health benefits of dark vegetables. These benefits are from flavonoids, which act as antioxidants. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease.

Flavonoids also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body. Flavonoids are good for the heart and keep the cardiovascular system running well. Two heart health benefits of dark chocolate are:

•Lower Blood Pressure: Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.

•Lower Cholesterol: Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.

It is a “feel good” or comfort food. The reasons for this are:

•stimulates endorphin production, which gives a feeling of pleasure
•contains serotonin, which acts as an anti-depressant
•contains theobromine, caffeine and other substances which are stimulants
•contains healthy fats: oleic, stearic and palmitic acids

Those Against It Are Saying

~ Chocolate’s energizing, cheering and comforting effect is due to the stimulants it contains. We don’t get energy from caffeine and other stimulants; we actually lose energy from the body trying to eliminate them.

~Cacao beans contain methylxanthines such as caffeine, theobromine and theophyllin known to produce degenerative alterations in cellular protoplasm. These and other mood altering substances in cacao are addictive. Cacao is one of the most addictive substances known.

~ Cacao beans contain cannabinoids and aflatoxins.

~ The stimulants agitate the adrenals and kidneys. Side effects can be shaking, insomnia, nightmares, waking up frequently once asleep, and extreme shifts in energy levels.

~Natives where it is grown only ate the fruit of the theobroma which contains all the antioxidants and none of the detriments. (Note: Isn’t it interesting that the coffee berry has far more antioxidants than the coffee bean?)

~The cacao seed was used in sacred ceremonies as a part of their psychedelic brew or as medicine in case of emergencies.

~ In the tropical countries where it is produced and stored, the beans are susceptible to fungal spoilage during and after fermentation. The fungal species belonging to the genera Aspergillus, Mucor, Penicillium and Rhyzopus have been observed on mishandled or improperly dried fermented beans. Many fungi (especially Aspergillus and Penicillium) produce mycotoxins that can cause acute or chronic intoxication and damage to humans and animals and are known carcinogens.

~Animals in nature will not eat it; if tricked to eat it, their lifespan is shortened although it doesn’t kill immediately. (As little as 4 oz. of raw cacao can kill your dog. It can also be deadly to cats, horses and parrots.)

~Cacao is toxic to the liver.

~Raw chocolate is high in oxalic acid which binds calcium

~ Long-term use shows a high-level of liver and blood toxicity resulting in outbursts of anger and violence, extreme mood swings, depression, paranoia, and dizziness.

~ Some psychological effects may also occur in long-term use including sexual dysfunction, lack of reasoning, addictive tendencies, and lowered will.

~Hallucinogenic effects were noted at mega doses of 40+ beans, similar to effects of LSD or Hashish

Note: Cooked cacao powder seems to have less toxic effects than roasted cacao beans and far less than raw cacao.

Need to Know

Chocolate being heated and no longer raw is definitely not a health food nor a superfood. When heated, the proteins are denatured creating carcinogens and the carbs are carmelized, also creating carcinogens. The double bonds of fat when heated become triple bonds which make them physiologically non-viable in humans and adversely impacting cholesterol levels.

A Comparison: Chocolate vs. Carob

Carob has been around for as long as chocolate - and in the health food industry, longer! Carob was used as a sweetener and digestive aid in Ancient Egypt at the same time as the Aztecs were eating cocoa.

Made from the seeds or beans of the carob tree (also known as locust beans), which grow in long, horn-shaped pods, carob is naturally sweet and contains no stimulants or other drugs. It is safe for children and even dogs - to whom chocolate is poisonous.

Carob has long been used as a substitute for chocolate in recipes for healthier baked goods and sweets. Carob is alkalizing to the body, while chocolate creates acidity. Baking with carob also means you use less sugar, since carob powder is naturally sweeter than cocoa.

Does Carob Taste As Good?

One of the biggest criticisms of carob as a substitute for chocolate is the claim that it doesn’t taste as good. Just like consumers, health food companies can buy into the theory that “health food isn’t supposed to taste as good” and produce awful carob. The ones that make the effort, however, make carob that is decadent, smooth and rich.

It doesn’t taste identical to chocolate, and lacks the caffeinated bite, but carob can be used to make carob brownies and other chocolate-like desserts that are just as good as the original.