In Part 1 of this blog series we provided some background on chocolate and cacao including some cultural information surrounding the growing of theobroma cacao trees around the world and processing cacao beans from grower through manufacturer.
In our Part 2 of 3 blog post we discussed some of the best known varieties of cacao trees, as well as some of the flavor notes associated with beans grown in different places in the world.
Choco pieces courtesy of lusi via rgbstock.com.
In this blog post, we’ll provide some infotainment regarding perceptions of “chocolate cravings” and a bit about flavor sprays, as well as mention some potential antioxidant (including flavonol) health-related attributes of consumption of natural (not alkalized Dutch process) cocoa powder and prudent consumption of true dark chocolate.
Chocolate Cravings
No one can deny what has been described as the “hedonic” chemosensory, orosensory, and psychopharmacologic appeal of chocolate.
There are those who even describe the level of appeal as qualifying as a “craving for” chocolate. The term “chocoholic” has been used to self-describe individuals with strong feelings they link to being akin to having an “addiction” for chocolate, either in jest or in a more serious context.
It is in part thanks to chocolate’s aromatic qualities, as well as its typical fat & typical sugar content and other elements of taste, and definitely its texture that it has become popular in locations around the world.
Milk Chocolate image courtesy of lusi via rgbstock.com
Cocoa, which is an essential component of anything with chocolate flavor (other than a candy coating under the broad term “chocolate”) along with chocolate itself, contains essential elements linked to the possible phenomena known as having a “chocolate craving” per se.
Researchers Attempt to Quantify Characteristics of Chocolate Cravings
Researchers have tried to learn more about chocolate cravings, but found it difficult to pin down clear data in their efforts to determine possible cause and effect relationships as well as associative relationships.
Among those who self-profess to have chocolate cravings, when they see images of chocolate, some may find they experience changes such their heart rate increasing and others may actually perspire. Still others fantasize about chocolate without even seeing an image of it.
Chocolate cravings have been reported to be episodic in nature and there are those who have felt there might be a relationship to more dramatic hormonal cycles which tend to occur in women. Chocolate cravings have been reported by younger women prior to and just after their menstrual cycle, however, chocolate cravings have also been reported by pre-menopausal and post-menopausal women as well.
Back in 1991, there were some articles addressing “chocolate cravings” research. It was noted that these were for milk chocolate–a white chocolate coating simply would not do the trick. White & pastel chocolate coatings simply don’t offer the same aromatic and other qualities that roasted cacao beans do. Research from that time period indicated more females than males self-reported as having “chocolate cravings” and preferred sweet milk chocolate. Researchers back in 1991 noted that perhaps 40% of college age females, while only 15% of college age males exhibited “chocolate cravings” per se. Although most women wanted sweet chocolate, researchers noted that any “chocolate craving” per se was shown to have partial independence of any craving for sweet food items.
“Chocolate craving” behavior in susceptible individuals has been compared to the behavior associated with some addictive substances +/or drugs. No solid evidence, however, has zeroed in definitively on exactly how ingestion of chocolate may induce some drug-like effects or how best to address these “chocolate cravings” per se.
Despite an article coming out before the millenium in 1999 asking the question “Chocolate: Food or drug?”, researchers over a decade later are still considering chocolate (and cocoa powder) in the category of food items, not drugs. J Am Diet Assoc. 1999;99:1249-1256.
Chocolate Flavor Sprays
Industry has tried to come up with alternate delivery systems that capture some of the “essence” of chocolate flavor since it is well know that around the world, a percentage of the population simply craves chocolate flavor.
As far back as at least 1986, purse size chocolate flavor sprays were offered to the public via Nutri/System. These flavor spray products had been developed by Dr. Susan Schiffman, who at the time was affiliated with Duke University Medical Center. In her career she also did work for the Monell Center and has published in various professional journals regarding sensory research.
A chef named David Burke later took up the banner for flavor sprays and offered a wide range of them for awhile via a website FlavorSprayDiet.com and in stores around 2005-2006.
Then in 2010, LeWhif was brought to market and promoted. Only 8-10 puffs were included in each LeWhif lipstick size particle delivery system container. Developed by Harvard professor David Edwards, the idea was to deliver miniscule airborne particles of dark chocolate via breathing in puffs through your mouth instead of your nose. These particles should in theory coat the surface of your tongue and mouth, enabling someone to experience the sensory pleasure of dark chocolate without actually ingesting a large amount of calories in the process. The expectation being promoted involved the aromatic aspects being carried to one’s oflactory sensors by retronasal breathing in via the “back door” (going through the mouth instead of through the nose). Supposedly one would avoid getting any dark chocolate particles into their lungs during this process. The original three chocolate containing LeWhif puffers were mint, plain, and raspberry.
What Is It About Chocolate +/or Cocoa That Makes Some People Feel Better?
Over the centuries, cacao seeds have been associated with fertility, health, life, nourishment, power, sexual prowess as an aphrodiasic, wisdom, and more.
Chocolate contains some biologically psychoactive substances that can potentially cause abnormal behaviors and psychological sensations that parallel those associated with known addictive substances. These biologically active substances include:
- biogenic amines (such as tyramine and phenylethylamine aka PEA), and
- cannabinoid-like fatty acids, and
- methylxanthins (such as caffeine and theobromine).
PEA has been demonstrated to be an important modulator of one’s mood. PEA (which is structured similar to and acts similar to catecholamines and amphetamines from a pharmacological perspective) is thought to act as a potentiator for dopaminergic and noradrenergic neurotransmissions in the brain.
During peak moments of strong emotional experiences, it is thought that a tiny amount of PEA is normally released in the brain, which may contribute to feelings of euphoria. Researchers think that may account for changes in blood pressure and heart rate in the body, however, a connection between ingesting PEA and finding increased levels of it in the brain has not been confirmed, regardless of what self-professed chocoholics might believe.
Potential Health Benefits Associated With Certain Chocolate or Cacao Consumption
Can cocoa +/or chocolate boost your mood? YES!
Two of your brain’s neurotransmitters called dopamine and serotonin certainly affect not only compulsive behavior, but also food intake regulation, and even your mood. Their activity is often discussed by researchers in the same breath as the biologically active components in cacao powder and chocolate.
Can cocoa +/or chocolate occasionally contribute to your nutritional intake in a positive way? Possibly.
Both cocoa and chocolate made from cacao contain some magnesium, as well as copper and potassium, etc.
Darker grades of natural (not Dutch process aka alkalized) cocoa and also darker chocolate may also contain antioxidants know as polyphenols, specifically flavonols (think about other sources of flavonols such as apples, berries, red grapes, red wine, tea, all of which are also plant sources). It is thought that these flavonols can potentially reduce LDL oxidation and reduce inflammation. Such flavonols in cocoa and chocolate have been associated with deactivating “free radicals” such as those associated with clogged arteries. Flavonols in this instance may help to stimulate the production of a gas known as nitric oxide, which in turn potentially both relaxes and widens arteries allowing for improved blood flow and reduced blood pressure.
Cup of cocoa courtesy of micromoth via rgbstock.com.
Hershey funded some research that David Katz, MD, associated with Yale University, conducted that received wide press coverage in 2008. The purpose of the randomized, placebo-controlled, single-blind crossover trial was noted as being to explore potential health benefits of cocoa powder as well as dark chocolate on blood pressure (BP) and endothelial function. That research study involving 15 adult male and 30 adult female primarily Caucasian, free-living subjects who lived within commuting distance to Yale that were divided up into subjects receiving actual interventions and others receiving placebos. They were chosen out of a larger group of 129 who initially applied for inclusion. Am J Clin Nutr 2008;88:58–63.
The published report noted that 74 grams (~2.5 oz) dosing of dark chocolate consumption providing 327 calories and 22 grams of cacao powder (no % cacao was given, nor the source of the cacao as being natural or alkalized) consumed by these free-living individuals led to some slight drop in BP and some slight improvement in endothelial function over a placebo control group. When the individuals consumed 16 oz of a hot cocoa beverage (sugar-free providing 90 calories or sweetened with 91 grams of sugar* providing 460 calories, and in neither case was it mentioned if the cacao powder was natural process or alkalized) containing 22 grams of cacao powder, their BP slightly dropped and their endothelial function improved slightly compared to the placebo control group.
*Another article focusing on only utilizing the hot cocoa powder mix from Hershey for research purposes at the Yale-Griffin Prevention Research Center Vascular Laboratory between August 2005 – May 2006 (a randomized, double-blind crossover trial) fortunately clarified that natural (non-alkalized) cacao powder had been used. V.Y. Njike et al. International Journal of Cardiology 149 (2011) 83–88.
Sugar has been known to attenuate the cardioprotective effects of cocoa powder and that was again confirmed in that study. It should be noted that dairy is also known to have similar attenuating effects when it comes to availability of natural cocoa powder’s cardioprotective antioxidants. There was no mention of dairy content whatsoever in the 2008 or 2011 study report. Both the 2008 & 2011 article identify 16 oz of hot cocoa as provided by Hershey as containing 6 grams of protein, or 3 grams per cup, so it had to come from somewhere…
BTW, the majority of commercially manufactured hot cocoa mixes sold to unknowing consumers contain alkalized cocoa powder rather than non-alkalized cocoa powder. As a result, those mixes contain few, if any, antioxidants because of that Dutch type cocoa powder processing.
Summing up that report on his personal site, Dr Katz wrote “If you can make room in your diet for 1 to 3 oz of dark chocolate, or a cup of cocoa daily without gaining weight, it will likely be good for your heart.” You can look at what was actually reported in the journal article and mull that recommendation over a bit more. About 45 grams or 1.5 oz of chocolate might have 25 mg of antioxidant content and perhaps slightly more than double that if a very dark, high cacao powder content bar. Remember that cacao content reflects both cocoa butter and cocoa powder content, and many labels don’t differentiate at all concerning the cacao content.
Newer Chocolate Flavor Cacao Based Products Manufacturers Are Offering
The Harvard-based researchers study of the Kuna, indigenous peoples who live on the San Blas islands off the Panama Coast, consumption of 5 bitter cacao water based beverages/day showed positive cardioprotective benefits. Adult males of the Kuna people have consumed their bitter cacao beverages for centuries and live an active island lifestyle. Their non-alkalized, dark colored, water-based, bitter cacao beverage, however, is formulated in stark contrast to the “hot chocolate” or “hot cocoa” beverage containing added milk or caloric sweetener that Europeans popularized over a long period of time after the Spanish brought cacao seeds to Europe in the 1500’s.
Manufacturers today continue to look for ways to maintain or boost the antioxidant content of alternative cacao powder formulations that can please current day consumer palates. Historically, the intensity of bitter cacao flavor paralleled the concentration of available antioxidant content.
Enter the marketplace products such as CocoaWell™ Supplement from Reserveage Organics, or CocoaVia™ Daily Cocoa Extract Supplement from Mars, hoping to capitalize in the interest by consumers of obtaining antioxidants such as flavonols, while also satisfying desires for higher palatability.
Manufacturers also realize that the marketplace is looking for options that don’t require consuming added calories coming from fat and sugar, a concern for those who otherwise might be interested in consuming some dark chocolate per se.
A capsule of CocoaWell™ Supplement can provide the antioxidant flavonol “equivalent of 8- 100 gram bars of dark chocolate” claims Naomi Whittel, founder of the CocoaWell™ brand. CocoaWell™ products include Maximum Potency Organic Cocoa with 450mg Pure Plant Flavanols which also features flavonols that come from Green Tea and from Acacia Catechu; True Energy with AdaptoStress3™ with extracts from Ashwagandha, Rhodiola and Schisandra, and all natural caffeine from InnovaTea™; and Advanced CoQ10 Heart which includes 200 mg of CoQ10/serving and a flavonol complex that contains flavonols from Green Tea and Acacia Catechu.
Each CocoaVia packet supplies 250 mg of cocoa flavonols/serving and comes in flavors of Dark Chocolate Sweetened and Unsweetened, Cran-Raspberry and also Summer Citrus. You add a packet of CocoaVia™ Daily Cocoa Extract Supplement in Dark Chocolate flavor that is sweetened or unsweetened to either 8 oz. of a cold or hot “milk” based beverage or yogurt, or else to coffee, or possibly even to cooked oatmeal; you add a packet of the fruit flavored options to 16-20 oz of water, smoothies, unsweetened iced tea, or even yogurt. There are recipes on the CocaVia website.
Chocolate and Cacao Products as Part of a Diverse Diet
There are many who love products made from seeds of the cacao pods.
As a piece in Scientific American apty pointed out and we have previously mentioned, not only the origin of a food substance, but also its handling from harvesting through processing, transit, and further storage & preparation can dramatically alter its final chemical composition prior to you consuming it and then what else you add to it may also influence what you actually wind up obtaining from it.
The Dutch processing of cacao powder results in it darkening, but also in it losing its antioxidant capacity at the same time. Not all dark chocolate products are, therefore, going to hold the promise of cardioprotective antioxidant-rich content that actually reaches you. Should you then add sugar and/or dairy to the product (or should it contain either or both to start with), remember that both of those substances are known to attenuate the cardioprotective antioxidant properties of natural cacao powder.
The question remains, are various chocolate and cacao based products best considered as an occasional treat for Valentine’s Day and/or other special occasions, or do you feel they are more justifiable for regular and even daily consumption, possibly under some sort of health halo?
Since we always respect your right of choice, should you find their consumption enjoyable, that’s a question only you can answer for yourself.