[Pebbles_Nibbles]

Apparently all the methylxantines step u cell growth in certain glandular tissues. Since they pose interference in the normal activity of certain enzymes, they act as poisons. True to their chemical classification as cellular toxins, methylxantines shut off enzyme signals, in this instance the signal to stop growing. As a result, certain glandular tissues under the influence of chocolate may begin developing cysts and fibrous tumors especially in the breast, the so-called fibrocystic disease. One young physician with full-blown fibrocystic disease was consuming a massive quantity of methylxantines daily (1,300 milligrams) when she leaned of this effect on the breasts. She stopped using coffee, tea, colas and chocolate to determine if her breast disease would disappear. Within a month, the lumps in her breasts started to subside. By two months the fibrocystic disease had disappeared. It was not without a struggle, as the she suffered severe withdrawal headaches that could not be relieved even by her headache medications. It seems wise to advice women everywhere to cut out the use of methylxantines in a breast cancer control measure. Many physicians believe that the effect on the male prostate is similar to that on the female breast.

An evaluation of chocolate with a judgment as to its suitability as a food will result in condemning chocolate on three counts:
(1) Its inherent chemical toxicity
Theobromine in chocolate is the principle methylxantine, causing central nervous system stimulation, sleeplessness, general or localized itching, depression and anxiety.
All brands of cocoa contain more tannin per cup than the estimated 2 grains per average cup of tea. Tannins have been implicated in certain cancers of the digestive tract children who have a bedwetting problem will have more difficulty when given cocoa. Caffeine content may be as high as 112 mg per cup of cocoa beverage. Cocoa may interfere with calcium absorption. The cocoa consumed by children in the mistaken hope that eh addition of cocoa and sugar will increase their calcium intake may actually tie up calcium they get from such excellent sources as whole grains, legumes and greens. Chocolate contains 0.45-0.49% oxalic acid. The oxalic acid combines with calcium to form an insoluble compound, calcium oxalate, which passes out of the body unabsorbed.

(2) The additives required to make chocolate palatable
A large amount of sugar is necessary to make chocolate palatable. Furthermore, oils must be combined with chocolate in order to eliminate an unpleasant grainy consistency in chocolate. Generally, milk, cream, or oil are added which produces an extremely rich and unhealthful food. Any reasonable quantity eaten is certain to obstruct digestion and cause fermentation.


(3) The harvesting and primary manufacture.
Most cocoa beans are produced in countries where sanitation levels are far below those generally practiced in the US.

The cacao is a small, beautiful tree indigenous to the tropical regions of the world, where millions of pounds of chocolate, milk chocolate and cocoa powder are produced annually. Cocoa is defined as the food prepared by heating and cracking the beans from the cacao tree. Chocolate is the solid or semiplastic food prepared by finely grinding cocoa. It must have a minimum of 50% fat.

The pods are cut from the tree, piled up in the yard of the farmer, and fermented, a process, which takes from 3-8 days. During this process, people walk over the piles; insects, rodents, small animals and other living things make their nests in piles; and many types of contamination may occur during this primary part of the manufacture of chocolate. At this peak fermentation the temperature build up, which promotes the growth of bacteria and molds. It has been shown that large quantities of aflatoxin, the cancer producing agent from the molds, can be produced in cocoa beans.

The fermentation is essential for the development of the chocolate flavour. During the fermentation process the bean’s own enzymes and wild yeasts enhance the fermentation process. After fermentation the seeds are sun dried or kiln dried and these are ready to be shipped to the chocolate manufacturers where they are roasted and ground to make a chocolate “liquor” somewhat like soft peanut butter In this stage bacterial contaminants multiply.

In a booklet published by the USDH, Education and Welfare entitled, “The Food Defect Action Levels,” a specifications listing of “current levels for natural or unavoidable defects in food” lists the natural defect levels in chocolate in the form of “insects, rodents and other natural contaminants” that are allowable by the FDA. Allowed in chocolate bars, up to 120 insect fragments per cup or two rodent hairs per cup.

Four percent (4%) of cocoa beans may be infested with insects and still carry the blessing of the FDA. Visible or solid animal excreta must not exceed 10mg/per pound. For chocolate powder or pressed cakes there must not be more than 75 insect fragments in 3 tablespoons of the powder!

SOLUTION

A good substitute is available that has a much more favourable manufacture and a greater likelihood of being processed under more sanitary conditions-carob. On all three accounts it is a better product than chocolate. It contins no methylxantines. It does not require sugar, being naturally slightly sweet. And most esthetically, it does not require fermentation to develop its flavour. It is superior in that:

(1) Carob comes from the carob tree, grown mostly in the Middle East. The carob tree belongs to the legume family and produces long pods which are dried and grown finely to produce carob powder.
(2) Referred to in the Bible, the carob pods helped sustain John the Baptist during his wilderness sojourn and are often called St. John’s Bread.
(3) In ancient times carob pods were considered to be very valuable because when used as feed for cattle and sheep, the animals flourished. The dried seeds from the pods were often used in trade like money. From this the word “carat” (GK. keration carob bean) is derived, which is still used today by jewelers in describing gold.
Contains: natural sugar 46%, 8% protein, some vitamin B, minerals such as calcium, magnesium and potassium; trace minerals such as iron, manganese, chromium, copper and nickel – and definitely not an empty calorie food.