Brooke Beasley, Kat Kopfler, Jessica Stevens & Ruth Sullivan

History

The Divine Origin of CocoaMayan and Aztec creation story: discovered in the Mountain of Sustenance by the god Plumed Serpent (Quetzalcoatl)

Quetzalcoatl was eventually poisoned by 3 sorcerers and became insane.

He burned down the houses, most of the cocoa trees, and disappeared on a raft into the open sea

It was said he would return again with a cured and open mind in 1519 AD

The rest of the story...

Medicinal Uses16th to 20th century manuscripts from Europe list >100 medicinal uses for cocoa of which 3 roles remain consistent:1) To treat emaciated patients to gain weight2) To stimulate nervous systems of apathetic, exhausted or feeble patients3) To improve digestion and elimination

Also popular treatment for: *Anemia *Indigestion *Kidney Complaints *Fever*Mental Fatigue *Hemorrhoids*Abdominal Pain *Tormented Thinking*Vaginal Irritation *Worms*Decreased appetite *Decreased sexual desire

Flavanol Content of Cocoa Powder

Health Effects- Improves endothelial function in patients with coronary artery disease(Heiss et al. Journal of the American College of Cartiology, 2010)

- Blood pressure lowering capacity (Desch et al. American Journal of Hypertension 2010)

- Anti- hypertensive effects (Taubert et al. JAMA 2003)- Anti- thrombotic and anti-atherogenic effects (Holt et al. JAMA 2002; Mathur et al. J Nutr 2002)- Reduce peripheral vascular resistance and improve cardiovascular benefits (Heiss et al, JAMA 2003)

Mars, Inc., plans to seek a health claim for chocolate from the Food and Drug Administration (FDA) in the next few years

based on research they sponsored regarding the potential role of cocoa flavonoids in cardiovascular health. (WebMD)

Polyphenol ContentTotal polyphenol content in chocolate products depends on the amount of non-fat cocoa solids (NFCS) (ie NOT including cocoa butter)

Polyphenol content:#1 Cocoa powder#2 Unsweetened baking chocolate (100% Cacao)#3 Dark chocolate#4 Milk chocolate

#5 Chocolate syrup

Cocoa Processing● Cocoa is the fermented and dried bean from the fruit of the

cacao tree (Theobroma cacao).

● Beans undergo fermentation, drying, and roastingo Fermentation breaks down cells and diffuses poly

phenols

● Nibs may undergo alkalization (ie. Dutching with potassium carbonate) to develop flavour and colour.

Cocoa Processing (Cont'd)● Nibs are milled to create COCOA LIQUOR (cocoa

particles suspended in cocoa butter)

● Liquor is pressed to extract the COCOA BUTTER

● Cocoa mass is dried into COCOA POWDER

or● Cocoa liquor is combined with more cocoa butter and

other ingredients to make CHOCOLATE

●WHITE CHOCOLATE is cocoa butter without cocoa liquor or cocoa powder

What does "% Cacao" mean?Percent (%) cacao content refers everything derived from the cocoa bean

% Cacao Content = Cocoa liquor + cocoa butter + cocoa powderFor example, in Ghirardelli's 60% Cacao Dark Chocolate, the 60% cacao

content is made up of cocoa butter and chocolate liquor with the remaining 40% made up of sugar, vanilla, and other ingredients.

(http://www.ghirardelli.com/recipes-tips/chocolate-qa)

BioavailabilityPercent of Non-fat Cocoa Solids: Biggest determinant of polyphenol content.

Alkalinization, a.k.a "Dutching": Dramatically decreases flavonoid content in cocoa powder.

Raw cocoa (under fermented/under-roasted): higher polyphenol content but may be bitter or astringent. Generally never heated over 118 degrees.

Region of Origin: Phenolic content varies based on region of origin but beans often blended in finished product.

Take Home Messages●Choose "natural" or "natural process"

cocoa powder

●Choose dark chocolate with the highest % cacao (ie the least amount of sugar and milk added)

●Raw products have higher polyphenol content but may be more bitter or astringent

Cacao is Cool●The first Chocolate Chip Cookie- happy accident?

●Chocolate for dogs is available●Is your chocolate Fair Trade certified?

●Chemical addiction? Try 25 lbs in a sitting

●Modern celebrations●Raw benefits?

Cacao's Nutritional BragsMagnesium: #1 source of magnesium of any food. Works to support the heart, boost mental focus, and relieve constipation. Also linked with a lessening of PMS symptoms. Primary reason women crave chocolate during their monthly cycle?

Iron: Raw cacao contains approximately 314% of RDA of iron per 1 ounce (28 g) serving. Works to carry oxygen from the lungs to every part of the body.

Antioxidants: polyphenols, catechins, and epicatechins. By weight, more antioxidants than red wine, blueberries, acai, pomegranate, and goji berries COMBINED.

Others: Copper, Manganese, Zinc. Omega 6 fatty acids.

Cacao ChemicalsTryptophan: serotonin/melatonin synthesis

Phenethylamine: "Love chemical"

Anandamide: "Bliss chemical"

Theobromine: vasodilation. Aphrodisiac?

Marketplace•Cacao nibs: Roasted: specialty chocolate/grocery stores. Raw varieties: online

•Cocoa powder: Dutch/Alkalized widely available. Natural: mostly specialty stores/online

•Dark Chocolate: widely available-40-100%, higher percentages better

Non Alkalized Cocoa Powders● Hershey Cocoa Powder: Natural, Unsweetened● Rapunzel Organic Cocoa Powder: Unsweetened● Dagoba Cacao Powder: Natural Process● Sunfood Raw Organic Cacao Powder● Ghirardelli Cocoa: Unsweetened● Scharffen Berger Natural Cocoa Powder● Trader Joe’s Organic Cocoa: Unsweetened● Nestle Cocoa: Unsweetened

http://thelunacafe.com/the-wonderful-world-of-unsweetened-cocoa-powder/

Cacao Nibs Trail Mix Recipe1 cup dried cranberries

1 cup cacao nibs1 cup raw cashews1 cup raw pumpkin seeds

Combine all ingredients in a big bowl. Store trail mix in an airtight container. Enjoy!

Original recipe, B. Beasley, 2012

RP's Raw Brownies1 cup walnuts 1 cup dates (pitted)1/4 cup cacao powder

Process in food processor for about 30 seconds, or until well combined. Mixture should be dry and chunky. Press mixture into a small springform pan. Refrigerate until a knife can be inserted and it isn't too sticky when removed.

Cut into pieces, then pop into a ziplock baggie and freeze. The brownies can be eaten fresh, from the fridge or from the freezer, but they won't last long!

http://thesunnyrawkitchen.blogspot.com/2007/04/all-things-chocolate-or-celebrating.html

Discuss...Would you recommend cocoa to a client with high blood pressure or CVD?

Why/why not?

If so, how would youincorporate it into theirdiet?

12.21.12Quetzalcoatl is coming...and he wants his chocolate

back.

Works CitedWorld Cocoa Foundation http://www.worldcocoafoundation.org/learn-about-cocoa/history-of-cocoa.html

Azizah O et al. 2007. Antioxidant capacity and phenolic content of cocoa beans. Food Chemistry 100 (2007) 1523–1530

Rado I et al. 2009. Polyphenolic Content and Composition and Antioxidative Activity of Different Cocoa Liquors. Czech J. Food Sci. Vol. 27, 2009, No. 5: 330–337

Miller K et al. 2006. Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States. J. Agric. Food Chem., 2006, 54 (11): 4062–4068

McShea, A et al. Clinical benefit and preservation of flavonols in dark chocolate manufacturing. Nutrition Reviews® Vol. 66(11):630–641

Andres Lacueva et al. 2011. Flavanol and Flavonol Contents of Cocoa Powder Products: Influence of the Manufacturing Process. J. Agric. Food Chem. 59:8435–8441http://www.phenol-explorer.eu/reports/43 Phenol Explorer “Cocoa”

Cooks Illustrated http://www.cooksillustrated.com/tastetests/overview.asp?docid=11873