The latest and greatest “so-called” super food being promoted in the raw food world is raw
chocolate, also known as cacao. I myself was excited when I first heard about it. But after trying it, I didn’t feel that great. I asked others how they felt after consuming cacao and there were no
complaints. That was then. After a few months, I started to get more and more complaints from
people who were taking cacao. It didn’t surprise me because chocolate in general is not good for us.
Other than the enzyme issue, why would raw cacao be so healthy for us?
That is when I decided to do research and I found some scary facts. What’s even scarier is that
people are so addicted to it, that even after learning of the high possibility of harmful effects,
they keep consuming it. What concerns me the most is the amount people are eating. If someone
took a pinch, let’s say once a week, then maybe they wouldn’t have to worry. When I see people being
lead to believe that there are many health benefits to consuming tablespoons every day; that is
If you are eating a raw food diet because you want to find a natural toxin that will make you
feel high, then you have found a good product. Beware, because there are many downsides to it. If
you are eating a raw diet for health benefits, consuming chocolate in any form should be off your
list and out of your mind.
In one of the best overall raw guides ever written “Diet by Design: Fruits, Nuts and Natural
Foods” (available at www.rawlife.com) it says the following about cacao:
Chocolate and cacao are outright health hazards due to the chemicals, contaminants, and additives
they contain. The chemicals within chocolate are called methylxanthines. They can be further
classified as theobromine, caffeine, and theophylline, all of which have deleterious effects on the
body. Theobromine is known to cause a host of symptoms including abnormal glandular growth,
nervousness, depression, anxiety, insomnia, gastrointestinal problems, and itching. Caffeine is highly
suspected of being a carcinogen, and is directly linked to heart and circulatory problems,
glandular difficulties, nervous disorders, osteoporosis, birthing abnormalities, and so forth.
Theophylline causes stomach problems, nausea, vomiting, and nervous disorders.
The processing of cacao beans into powder and chocolate is an unsanitary, risky procedure to say
the least. To be blunt-chocolate and cacao are laced with animal feces and hair, insects, and
molds. The carcinogenic mold called aflatoxin has been found in large quantities on cacao beans.
Allowable limits have been set by the FDA regarding rodent feces and insect parts in chocolate
and cocoa! As quoted from Poison With a Capital C, “…every time you eat a chocolate bar, it may
contain a rodent hair and 16 insect parts and still carry the blessing of the FDA.”, and “For
chocolate powder or cakes there must not be more than 75 insect fragments in three tablespoons of
powder.”, and “Four percent of cacao beans may be infested by insects. Animal excreta (such as visible
rat droppings) must not exceed 10 milligrams per pound”.
Now, after learning this information, people will still continue to indulge, making excuses to
keep eating it. Please note I have no reason to write this information, other than to make you
aware of the truth. In fact, I would make a lot of money if I sold raw chocolate and products that
contain it. But I just can’t do that, knowing the truth.
I give lectures all over the world, mostly in the United Stated. I have already giving over 100
lectures this year alone. Just about every lecture I give, I have someone come up to me telling me
that they experienced one or more of the symptoms above after consuming cacao. Now if you are
eating cacao and have not had symptoms, that doesn’t mean it’s okay for you. It’s just a matter of
time, so why not stop now.
It is my passion and my goal to get information about health to as many people as possible. What
you do with that information is your own personal choice.