Forum dyskusyjne serwisu www.DobraDieta.pl

Książki i artykuły - Kakao - super jedzenie

Hannibal - Nie Mar 11, 2012 22:15

Molka napisał/a:
Ja myslałam ze kakao to uspokaja ze wzgledu ma magnez..

No tak jest raczej.

Molka - Nie Mar 11, 2012 22:23

Hannibal napisał/a:
Molka napisał/a:
Ja myslałam ze kakao to uspokaja ze wzgledu ma magnez..

No tak jest raczej.

No własnie, nawet polecają mleczko z kakałkiem na noc, by dobrze się spało, jest sopro magnezu w kakao, a przecież magnez uspokaja...

figa - Pon Mar 12, 2012 00:48

Przereklamowane to kakao jest
Ja tam nic nie czuje conajwyżej zamulenie i wypchany brzuch
po przedawkowaniu kawy też .

Hannibal - Pon Mar 12, 2012 06:58

figa napisał/a:
Przereklamowane to kakao jest

Masz na myśli to z Surovitala?

side - Śro Mar 14, 2012 14:23

moje odczucia po kakao to:
- poprawa nastroju
- przyplyw energii
co ciekawe wystepuja one po spozyciu surowego Surovital jak i marketowago Decomorreno.
Z mlekiem bardzo dawno nie pilem ale nie pamietam zebym czul to co po gorzkim z woda lub z miodem.

figa - Czw Mar 15, 2012 02:24

Hannibal napisał/a:
Masz na myśli to z Surovitala?

Nieeeee...normalne z markietu .
Być może z surowity lepsze ,ale nie będe ryzykować bo chyba nie przepadam za kakaem

Hannibal - Śro Kwi 04, 2012 22:52

Surowa czekolada Surovitala oceniana przez brytyjskiego znawcę -

zyon - Czw Kwi 05, 2012 09:02

Chyba sobie zamowie.............

........... chociaz raw0 mi nie kaze :-x

Waldek B - Nie Gru 09, 2012 07:57

Ostatnio jadłem kruszone ziarna surovitala z bananem, wydaje się że trawienie ok i samopoczucie też. Czytałem jeszcze gdzieś, że warto namaczać przez minimum 4 godziny tak jak orzechy.
Waldek B - Nie Gru 09, 2012 08:10

Z drugiej strony można też przeczytać, że kakao było tylko dodatkiem do świętych grzybów spożywanych rytualnie raz na kilka miesięcy i nigdy nie było używane jako regularne pożywienie przez tradycyjne społeczności... gdyż w takiej opcji jest toksyczne i mocno uzależnia...

Maćku liczę, ze wnikniesz w temat i szczerze się wypowiesz jako teoretyk i praktyk.



Raw Toxic Chocolate

by Paul Nison

This month my article is about chocolate. I chose to write abut this topic because many raw food eaters today are being misled and told that it is healthy. It is dangerous and people need to know the truth.

More True Information on the Negative Effects of Cacao…

Since my last article on the negative effects of cacao, many people have agreed with me how toxic it really is. On the other hand, there were some people who would not change their mind about it no matter what the cost. In fact, those people became angry with me. The truth can hurt, but I’m just the messenger. As I said in my last article about cacao, I wish it were healthy, but the fact is it is not! Whether you are willing to admit it or not is your decision, but there are so many foods that are proven to be healthy, why continue to take some that are up for debate? Many people are being misled to believe cacao and other raw 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.

I recently spoke to a good friend of mine Jeremy Saffaron. Jeremy has been involved in the raw food community for a very long time. He has the author of a raw food recipe book and also an excellent resource guide. Jeremy told me he was the first person to do any raw research with cacao involving the raw food movement. He spent 4 years (1999 -2003) studying the effects of cacao and has dedicated countless hours surfing the net, talking with specialists, and even got involved with the University of Hawaii, who’s agriculture branch is looking into raw cacao toxicity.

When Jeremy first found out about cacao he was so excited about it. He sold it for a short while (2001-2002) and was the first person to let others in the raw food world know about it. Again I repeat, JEREMY WAS THE FIRST PERSON IN THE RAW WORLD to let others know about cacao.

He turned on many raw food promoters to it because he believed at the time that is was an amazing discovery as a great tasting, nutritionally loaded food and it was also a way to connect with his friends who were still addicted to cooked chocolate even though they were raw otherwise. Another big turn on was the fact that many of the daily coffee drinkers he knew in the yoga scene were glad to switch to raw cacao from their roasted coffee. Jeremy told me he never drank coffee in his life, but as a kid did eat chocolate from the store. But 13 years ago, he stopped eating chocolate because he found out about the bugs that were in all chocolate. (I mentioned that in my last article about cacao.)

With all the excitement about raw chocolate and all the benefits, Jeremy was thrilled to get the product to the public. However, when Jeremy was selling it, he did warn people that all the studies on it were not in yet so to be careful not to over due it until further research is conducted. It was also very cost prohibitive at the time at twenty five cents a bean, plus each bean had to be personally peeled to eat them. (By the way, this should be a hint about how much can and should be eaten in one sitting.)

After eating cacao for six months, Jeremy didn’t really experience negative side effects, but he noticed those around him whose health and digestion weren’t as efficient as his started to experience issues with the cacao. That was the first sign that lead him to begin to study the negative effects of cacao.

I myself have a similar experience. I consumed cacao in small amounts as well, but unlike Jeremy, I felt the difference every time I tried it. It didn’t make me feel good. A good friend of mine, doctor Fred Bisci ,a raw foodist for about 40 years, also confirmed what Jeremy and I suspected, cacao is toxic!

Jeremy’s findings were as follows:

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.
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 and as a medicine in emergencies.
Native people did not eat it as a food nor as a supplement, only for sacred use.
Cacao is one of the most addictive substances known

Cacao is super toxic to the liver
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
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.
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, & dizziness.
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

Jeremy concludes that his personal study (it took 1.5 years of him eating it to see extreme negative effects) and his friends showed him clearly the negative effects of cacao.

From my study it seems that the people using cooked cacao powder had less toxic effects than those using roasted cacao beans whole and far, far less than those using whole, raw cacao beans.

There are a good amount of people who have experienced the same negative affect of cacao and have changed their opinion about it being such a super food. I personally can’t see anyone taking it for a long time not feeling the negative effects on some level. A big problem is, at that point so many people are already addicted to it and can’t stop even if they wanted to. Very similar to the addiction people have to cooked food. They just can’t except that it’s not healthy for them so they make excuses to keep consuming it.

Jeremy and I both feel the sadness that raw food promoters command so much public attention and use it to sell anything they can. It should be information, not products that people seek out.

The bottom line is no matter what someone feels, or believes, cacao is toxic! Science will confirm it. You may be able to consume the drug cacao and not have felt any negative affects, but in time you will. Please do not wait to experience the negative affects and get off this drug as soon as you can.

For those of you who say, I am always knocking someone else’s glory or product, I can just reply by saying I am concerned about each individual’s health. That is the most important thing to me. I know what it is like to live with disease and I want to help as many people as possible avoid it. I am so blessed to know people like Jeremy who have an open mind and continue to share the same mission with me of bringing the truth to the surface and helping others.

Jeremy and I acknowledge there are many toxic things that people do everyday from using a computer, to driving a car, from drinking coffee to smoking to all sorts of wild practices and toxic substances and experiences. Each one must make a choice and it’s our hope that people with power use it responsibly.

Jeremy wanted me to share with my readers a warning to always study and research before promoting or selling anything. He learned the hard way. Years ago he promoted the use of coconuts because he lived in the tropics and knew the benefits well. The down side was people wanting coconuts and not realizing that the answer was to go where they grow. Instead they found a way to engage in exploitation and buy toxic formaldehyde dipped bleached nuts wrapped in plastic irradiated from Thailand. He went back and tried to dissuade people from eating the toxic nuts but they didn’t seem to care. Cacao seems the same, those who want to engage with it will, toxic or not. (Once again after recently getting tons of coconuts right off the trees in Florida, I feel such a difference after eating Thai coconuts.)

Jeremy’s final stand on cacao is it is for medicinal, sacred and entertainment usage only, it is not a health food! My personal, final opinion is that we should only consume foods for nutritional needs, anything else will lead to disease, especially the way we overuse it!

Hannibal - Nie Gru 09, 2012 09:11

Ja myślę, że wszystko powinno być ok jeśli używa się go właśnie jako dodatku.
Bo wszystko jest trucizną i nic nie jest trucizną - jedynie dawka o tym decyduje.
Nie jadam tego dużo, jeno raz na jakiś czas.
Kiedyś jadłem więcej surowych ziaren kakao i nie zauważyłem, żeby miały one jakiekolwiek właściwości uzależniające.

Waldek B - Nie Gru 09, 2012 12:58

Ok, a jak z namaczaniem i inhibitorami enzymów?
Hannibal - Nie Gru 09, 2012 13:09

Waldek B napisał/a:
Ok, a jak z namaczaniem i inhibitorami enzymów?

Chyba warto, choć jeszcze tego nie praktykowałem.

side - Czw Lip 18, 2013 13:06

Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.

Low molecular weight flavan-3-ols are thought to be responsible, in part, for the cardiovascular benefits associated with cocoa powder and dark chocolate. The levels of epicatechin and catechin were determined in raw and conventionally fermented cacao beans and during conventional processing, which included drying, roasting, and Dutch (alkali) processing. Unripe cacao beans had 29% higher levels of epicatechin and the same level of catechin compared to fully ripe beans. Drying had minimal effect on the epicatechin and catechin levels. Substantial decreases (>80%) in catechin and epicatechin levels were observed in fermented versus unfermented beans. When both Ivory Coast and Papua New Guinea beans were subjected to roasting under controlled conditions, there was a distinct loss of epicatechin when bean temperatures exceeded 70 °C. When cacao beans were roasted to 120 °C, the catechin level in beans increased by 696% in unfermented beans, by 650% in Ivory Coast beans, and by 640% in Papua New Guinea fermented beans compared to the same unroasted beans. These results suggest that roasting in excess of 70 °C generates significant amounts of (-)-catechin, probably due to epimerization of (-)-epicatechin. Compared to natural cocoa powders, Dutch processing caused a loss in both epicatechin (up to 98%) and catechin (up to 80%). The epicatechin/catechin ratio is proposed as a useful and sensitive indicator for the processing history of cacao beans.

Powered by phpBB modified by Przemo © 2003 phpBB Group