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Chocolate: A Gift To Us From Mother Nature

The “Mother” of chocolate came to us from the ancient lands of the Incas, the modern day Equador.

We now know that chocolate can be good for us—raw, organic and unsweetened of course! We can add low glycemic sweeteners as desired. Added to smoothies, and creating chocolate puddings, cakes, pies, cupcakes, mousses, candy, mole, etc., adds more joy to our lives. The Cleveland Clinic reports on one of the myriad of studies showing the positive effects of chocolate on our health. Although low in caffeine, this ingredient accounts for the “lift” that we experience from chocolate.

Variations in its low caffeine content are: subject to where the beans are grown, how they are harvested and processed, and how much we consume in a typical serving. One study finds that a few of the heart, brain and vascular health benefits that chocolate contain, are due to the following:

Polyphenols: polyphenols stave off heart disease and cancer.

Theobromine and Theophilline: These are mild psychoactive stimulants that account for the “lift” in emotions and energy.

Flavinoids: Flavinoids shield plants and our human cells from environmental toxins and help to repair damaged ones.

Flavinols: flavinols have a positive influ- ence on our vascular health. They lower blood pressure, improve blood flow to the brain and heart. They lower cholesterol and make blood platelets less sticky and able to clot more easily.

Anti-oxidants: antioxidants are said to protect our bodies from free radical damage. This damage is caused by natural body processes and environmental contaminants, such as cigarette smoke. Lack of sufficient anti-oxidants lead to formation of LDL (bad cholestrol) and support free radical oxidation that contributes to arterial plaque build up.

Moderation and quality of chocolate are keys to our gastronomical pleasure and our health.

Equadorean Pacari chocolate is a “fair trade” chocolate. Fair trade means that it is grown sustainably with high consideration given to the growers and the environment. Worth noting is that the “Mother” of chocolate came to us from the ancient lands of the Incas, the modern day Equador. It was, and is, the “original.” Through the years it was then hybridized throughout many other countries. “Pacari” is the name given to this original chocolate currently imported from Equador. Pacari means “Nature” in the language of the Quechura, the indigenous peoples of Ecuador.

Organic and raw Equadorean “Pacari” is a special chocolate of ultimate quality. You can be assured that when you use organic and raw chocolate, you use the best.