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"It's called cacao. This is the bean out of which chocolate is made. If you eat raw cacao—that is, unprocessed, unsweetened cacao—then you will probably find yourself feeling really great. I love to eat cacao and I'm fully aware of the way it changes my moods. A lot of people also report the same benefits from eating the maca herb. Maca is also from South America, and it's an energizing, mood-stabilizing herb that is now gaining popularity. There are some great products that use maca, in particular Ruth's Hemp Foods, which offers a hemp-protein-plus-maca product that is simply outstanding." - Mike Adams, Natural Health Solutions (Get the book.)

"There is controversy among raw fooders as to whether cacao is a healthful food or whether it is even possible to eat truly raw cacao due to its bitterness. David Wolfe cleared up the latter issue in an interview by stating that he has plucked it from the plant himself, sun dried it and enjoyed eating it. Wolfe claims in his book Naked Chocolate that cacao is one of the most powerful antioxidant foods and a great source of nutrients, including magnesium. Others feel that its antioxidant value does not offset the anxiety and insomnia it creates." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.)

"Chocolate, Coffee, and Tea Chocolate The tropical cacao plant (Theobroma cacao) is native to Central America (though it may have grown wild in the Amazon) and may have been cultivated there as early as 1000 B.C. cacao beans served as currency; the chocolate drink made from cacao was bitter, and important in ceremonial rites. The fall of the Aztec to Cortes introduced Spaniards, and later the rest of Europe, to chocolate, which was consumed copiously as a sweetened beverage." - The New York Times, The New York Times Guide to Essential Knowledge: A Desk Reference for the Curious Mind (Get the book.)

"Usos: Protection del Mai - Uses: Protection from Evil Cacao Theobroma cacao L. Familia: STERCULIACEAE - Family: STERCULIACEAE Partes usadas: Cascara de la Fruta, seca - Plant parts used: Fruit peel, dried Administration: Oral - Administration: Oral Preparacion: Hervir lOg de cacao en 11 de agua por 2-3 minutos. Tomar caliente, 1 taza 3 veces al dia por 1 mes. - Preparation: Boil 11 of water and add lOg of cacao. Boil 2-3 minutes. Drink warm, 1 cup 3 times a day for 1 month. Usos: Inflamacion de los Rinones - Uses: Inflammation of the Kidneys Te Camellia sinensis (L." - Rainer W. Bussmann and Douglas Sharon, Plants of the four winds - The magic and medicinal flora of Peru (Get the book.)

"Chocolate, Coffee, and Tea Chocolate The tropical cacao plant (Theobroma cacao) is native to Central America (though it may have grown wild in the Amazon) and may have been cultivated there as early as 1000 B.C. cacao beans served as currency; the chocolate drink made from cacao was bitter, and important in ceremonial rites. The fall of the Aztec to Cortes introduced Spaniards, and later the rest of Europe, to chocolate, which was consumed copiously as a sweetened beverage." - The New York Times, The New York Times Guide to Essential Knowledge: A Desk Reference for the Curious Mind (Get the book.)

"Production: Cocoa seeds consist of the seeds of Theobroma cacao, which have been removed from their shells, fermented and lightly roasted. Cocoa consists of the testae of Theobroma cacao. Cocoa butter is the hard fat obtained from the ripe cocoa seeds of Theobroma cacao. After removal of the germ-roots and the shell from the seeds, the seeds are removed from the shell and crushed. The cocoa fat is squeezed out at a temperature of 70° C to 80° C and allowed to cool." - Thomson Healthcare, Inc., PDR for Herbal Medicines, Fourth Edition (Get the book.)

"The species name cacao is the Olmec name for the plant. The common name chocolate derives from an Aztec name for this plant, chocolatl. Also Known As English: cacaotier, chocolate, cocao, food of the gods, devil's food, theobroma Finnish: kaakao German: kakaobaum Portuguese: cacau Swedish: kakao Part Used Seed Physiological Effects Aphrodisiac, antioxidant, cardiotonic, diuretic, emollient, laxative, nervous system stimulant, nutritive Medicinal Uses Cacao increases levels of serotonin and endorphins in the body." - Brigitte Mars, A.H.G., The Desktop Guide to Herbal Medicine: The Ultimate Multidisciplinary Reference to the Amazing Realm of Healing Plants, in a Quick-study, One-stop Guide (Get the book.)

"According to the Mayan and Aztec legends, cacao was discovered by the gods in a mountain in South America. The cacao tree is believed to have originated in the foothills of the Andes in the Amazon, and in South America. From there, the Mayans brought the cocoa tree to Central America. The first documented commercial shipment of cocoa beans occurred in 1585 between Veracruz, Mexico, and Seville, Spain. The first cocoa beverage outside of South and Central America was served in Italy in 1606. Soon after, cocoa spread throughout Europe." - David W. Grotto, RD, LDN, 101 Foods That Could Save Your Life! (Get the book.)

"The Mars Corporation recently endowed a chair in chocolate science at the University of California at Davis, where research on the antioxidant properties of cacao is making breakthroughs, so it shouldn't be long before we see chocolate bars bearing FDA-approved health claims. (When we do, nutritionism will surely have entered its baroque phase.) Fortunately for everyone playing this game, scientists can find an antioxidant in just about any plant-based food they choose to study." - Michael Pollan, In Defense of Food: An Eater's Manifesto (Get the book.)

"Variation: Add 1 tsp roasted carob powder (or cacao nibs to make drink 100% raw). Makes approximately 81/2 ounce bite-size bars. puddings Energy Pudding A nutritionally balanced blend of easily digestible high-nutrient foods, energy pudding is a great pre-exercise snack. 2 bananas 1 /2 cup dates cont. 1/4 cup roasted carob powder (or cacao nibs to make pudding 100% raw) 1 tbsp coconut oil 1 tsp lemon juice 1/4 tsp sea salt In a food processor, combine all ingredients; process until smooth. This pudding will keep for up to 3 days in the refrigerator, but it's best when eaten fresh." - Brendan Brazier, The Thrive Diet: The Whole Food Way to Lose Weight, Reduce Stress, and Stay Healthy for Life (Get the book.)

"CHOCOLATE cacao, Cocoa (Theobroma cacao) Chocolate, native to tropical and Central America, was called "xocoatl" by the Maya and Aztecs, which means a bitter drink. It was a favorite beverage for the priests and royalty. The Swedish botanist Linnaeus tagged it "theobroma," meaning, in Greek, food of the gods—few would disagree. cacao beans were so valued that in Mexico they were used as standard currency as late as 1887. The cacao tree is a tropical plant; its fruit pods look like small red or gold footballs. Each pod holds from 20 to 70 white beans about the size and shape of almonds." - Rebecca Wood, The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating (Get the book.)

"Native Indians used cacao to cool fevers. In 1672 it was noted that chocolate could cure "pustules or swellings" of sailors who did not eat a "fresh diet." Throw Me a Lifesaver! HEALTHIER SKIN: Though chocolate is often blamed for contributing to skin breakouts, a study found that women who regularly consumed a high-flavonol cocoa beverage showed increased hydration, and decreased roughness and scaling. DIARRHEA: A study conducted by researchers at Children's Hospital & Research Center in Oakland, California, discovered that flavonoids in cocoa beans can combat diarrhea." - David W. Grotto, RD, LDN, 101 Foods That Could Save Your Life! (Get the book.)

"Taxonomists named cacao fruits Theobroma, Greek for "food of gods." A Latin binomial for bananas was Musa paradisica, or fruits of paradise. In 1830, grapefruits became Citrus paradisi. Persimmons are Diospy-ros: "fruit of the gods." In the past, fruits were elusive treasures. When my father was a student in Eastern Europe in the 1950s, his elementary school's top prize for the year's best student was half an orange. Mark Twain considered watermelons chief of this world's luxuries. Thoreau saw apples as "fairy food, too beautiful to eat." - Adam Leith Gollne, The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession (Get the book.)

"Liquid chromatographic/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao), J Mass Spectrom 38: 35-42. Self, R., Eagels, J., Galletti, G. C, Mueller-Harvey, I., Hartley, R. D., Lea, A. G. H., Magnolato, D., Richli, U., Gajer, R. and Haslam, E., 1986, Fast atom bombardment mass spectrometry of polyphenols (syn. vegetable tannins), Biomed Environ Mass Spectrom 13: 449-468. Sfakiaos, J., Coward, L., Kirk, M. C. and Barnes, S., 1997, Intestinal uptake and biliary excretion of the isoflavone genistein in rats, JNutr 127: 1260-1269." - Erich Grotewold, The Science of Flavonoids (Get the book.)

"CHOCOLATE cacao, Cocoa (Theobroma cacao) Chocolate, native to tropical and Central America, was called "xocoatl" by the Maya and Aztecs, which means a bitter drink. It was a favorite beverage for the priests and royalty. The Swedish botanist Linnaeus tagged it "theobroma," meaning, in Greek, food of the gods—few would disagree. cacao beans were so valued that in Mexico they were used as standard currency as late as 1887. The cacao tree is a tropical plant; its fruit pods look like small red or gold footballs. Each pod holds from 20 to 70 white beans about the size and shape of almonds." - Rebecca Wood, The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating (Get the book.)

"Just as Europeans used pepper as a currency, cacao seeds were used as money by the Aztecs. In the Middle Ages and Mesoamerica, money literally grew on trees. After I suck the flesh off, Jaitt explains how that seed is then roasted and processed to make chocolate. "People have no idea how their food grows and where it comes from," says Jaitt. "Theyjust buy it in the supermarket." As I prepare to leave, Jaitt hands me a couple of fruit magazines." - Adam Leith Gollne, The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession (Get the book.) "Chocolate, as Jaitt pointed out, comes from the cacao fruit. Bubble gum used to come from chicle, the latex of the sapodilla tree, also known for its sweet chico fruits. Aztecs had been chewing chicle long before the Europeans arrived. In the early twentieth century, American gum manufacturers hired thousands of South American bubble gum harvesters, called chicleros, to gather the sapodilla's sap. This industry died out after WWII with the introduction of petrochemical ingredients. Today, gum is made with a plastic oil derivative called PVA (polyvinyl acetate)." - Adam Leith Gollne, The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession (Get the book.)

"All vegetables: carrots (raw), beets (raw), squash (raw) Fruits: low-glycemic fruits-blueberries, raspberries, cherries, fresh and unsweetened cranberries, pomegranate, goji berries, grapefruit, lemons, limes Condiments and sweeteners: mesquite, cacao, carob Bee pollen granules Grains: quinoa, buckwheat, millet, amaranth, spelt Fermented and cultured foods: apple cider vinegar, miso (non-soy), sauerkraut, probiotic drinks Notes: Phase 1: no grains, not sweet or fermented Phase 1.5: grains stored less than 90 days, low-sweet fruits, and fermented food Phase 1." - Gabriel Cousens, There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program (Get the book.)

"Fruits are symbols that guide us across a threshold into a new reality. cacao fruit was the "pathway to the gods" in Mesoamerica. In Norse mythology, the Goddess Frigga brought children to paradise bundled in floating strawberries. The hero of Paradise Regained is presented with fruits on the doorstep of the kingdom of heaven. This return to the field of creation is called redemption. Examples abound, from the wild fruits outside Eldorado in Voltaire's Candide to the apples shimmering like huge soap bubbles in Hans Christian Andersen's The Bell, which tells of a young boy's religious awakening." - Adam Leith Gollne, The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession (Get the book.)

"The Spaniards introduced the cacao tree to the Philippines, and finally, to the West Indies and the United States. Where Is Cocoa Grown? The largest producing countries are Cote dTvoire, Ghana, and Indonesia. The Criollo variety is found in Ecuador, Nicaragua, Guatemala, and Sri Lanka. Forastero, which means "foreigner" in Spanish, is now the predominant variety cultivated in Africa. Trinitario is grown mainly in Trinidad. Why Should I Eat Cocoa? Cocoa beans contain minerals such as magnesium, calcium, iron, zinc, copper, potassium, and manganese." - David W. Grotto, RD, LDN, 101 Foods That Could Save Your Life! (Get the book.)

"Wolfe claims in his book Naked Chocolate that cacao is one of the most powerful antioxidant foods and a great source of nutrients, including magnesium. Others feel that its antioxidant value does not offset the anxiety and insomnia it creates. David Jubb encourages the use of bee pollen, claiming that two tablespoons of this food contains more nutrients than two weeks' worth of eating at fast-food restaurants. Other raw fooders say we need additional supplements. Many recommend additional enzymes. I heard Brian Clement say in a lecture that he takes 20 enzyme pills per day." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.)

"Since it contains caffeine, it should be used only rarely by pregnant women and can aggravate insomnia, anxiety, irritability, and breast cysts. cacao also contains oxalic acid, which can inhibit calcium absorption and promote kidney stones. Range and Appearance The cacao tree, native to Central and South America, grows to 15 to 20 feet in height in the wild, though when under cultivation it is kept shorter. The large leaves are oblong to oval in shape, simple, alternate, and leathery, with a sharp point and entire margins." - Brigitte Mars, A.H.G., The Desktop Guide to Herbal Medicine: The Ultimate Multidisciplinary Reference to the Amazing Realm of Healing Plants, in a Quick-study, One-stop Guide (Get the book.)

"Vz cup agave or unheated honey 2 T raw carob powder 2 T cacao nibs, crushed or ground Chop the nuts coarsely. I do it by hand so that the chunks are in large pieces. Place in a bowl and mix well with remaining ingredients. Place on Teflex sheet and dehydrate for 8 hours. Remove from sheets and place on mesh screens and dehydrate for 24 hours. They will be soft but will harden up as they cool. Store in an airtight container. They will be a little sticky. If you are looking for a crunchy, chocolate type of treat, this is wonderful." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.) "Here is Buddy's updated version for the ice cream: 4 cups raw cashews 1% cups raw agave nectar 3 cups coconut milk 2 t vanilla extract 9 T cacao or 8 tsp. vanilla extract Directions are the same. Frozen Persimmon Pudding This recipe is contributed by Victoria BidWell. 5 fully ripened, "soft-style" persimmons 5 very ripe bananas 2 cups sweet, seedless grapes Prepare and freeze all these fruits. Thaw them slightly. Then smash the persimmons and bananas together. Sprinkle the whole grapes on top. Serve. Serves 4." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.)

"I love to eat cacao and I'm fully aware of the way it changes my moods. A lot of people also report the same benefits from eating the maca herb. Maca is also from South America, and it's an energizing, mood-stabilizing herb that is now gaining popularity. There are some great products that use maca, in particular Ruth's Hemp Foods, which offers a hemp-protein-plus-maca product that is simply outstanding. I highly recommend it. In terms of raw cacao, I recommend David Wolf's company, Nature's First Law, which is found at www.RawFood.com." - Mike Adams, Natural Health Solutions (Get the book.)

"Montezuma is said to have paid his soldiers, laborers, and civil servants in cacao beans, and they continued to be used as a form of currency in Mexico until 1887. Cacao is valued for its nourishing oils and antioxidant properties, and it is often used in soaps, skin-care products, hair-care products, and cosmetics and as a base for boluses and suppositories." - Brigitte Mars, A.H.G., The Desktop Guide to Herbal Medicine: The Ultimate Multidisciplinary Reference to the Amazing Realm of Healing Plants, in a Quick-study, One-stop Guide (Get the book.)

"TUESDAY Breakfast One large honeydew melon or papaya eaten whole or blended with orange or lime juice and 20 cacao beans. Oz-One blended super smoothie containing: coconut water, berries (all types), maca powder (2 tablespoons) and coconut oil (2 tablespoons). Lunch One small green-leafed vegetable salad (containing kale, spinach and celery) with 10-20 walnuts and fresh-squeezed lemon, 4 oranges. Snacks 1-2 handfuls of goji berries. 1 handful of Brazil nuts. 2 bowls of cherries. Dinner Large salad containing 60% green-leafed vegetables (i.e." - David Wolfe, The Sunfood Diet Success System (Get the book.)

"DESCRIPTION Cocoa and chocolate are products derived from cacao beans, the seeds of the Theobroma cacao tree. Polyphenols comprise about 12 to 18% of the dry weight of cacao beans. About 60% of the polyphenols are in the form of procyani-dins (also known as leucocyanidins). Procyanidins in cocoa and chocolate are mainly homodimers and homotrimers of (-)-epicatechin or heterodimers of (-)-epicatechin and (+)-catechin. (-)-Epicatechin and (+)-catech-in belong to the flavan-3-ol class of flavonoids." - Sheldon Saul Hendler and David Rorvik, PDR for Nutritional Supplements (Get the book.)

"COCOA (Theobroma cacao) Sterculia family, also called Chocolate, from the bitter cacao bean. Use in moderation for coughs, fevers, chest congestion, asthma, and illness convalescence; for the brain, and depression; for heart blood flow, circulation; relaxes stomach muscles (theobromine), for digestion; pregnancy problems, and childbirth; the Oil for bums, chapped lips, bald heads, sore nipples, and wounds. Has 20% of the caffeine in coffee, anti-drowsiness; has diuretic methy lxanthine drug theobromine (250 mg." - Joseph E. Mario, Anti-Aging Manual: The Encyclopedia of Natural Health (Get the book.)

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