by Dr. Harlan Sparer, Tempe Chiropractor
One of the first questions you may be asking is, “Why Chiropractic and Chocolate?” There are essentially three causes of Subluxation, according to D.D. Palmer, the Founder of modern Chiropractic: Trauma, Toxins, and Autosuggestion (emotional cause). While Trauma certainly enters into the picture, in our “modern” society, toxins and emotions are extremely significant factors and are impacted by the consumption of Raw Chocolate.
I know one of the most tempting things for me to eat is raw chocolate, as I’ve said in my profile. Raw Chocolate is verry different than the Hershey’s kind. Several extremely destructive processes are done that mostly obliterate the antioxidants and anandamides (those happy making serotonin uptake inhibitors). The processes create caffeine and make the fats and oils more indigestible. The first and most important destructive factor is heat. This denatures the complex proteins and fats and renders them unusable for the most part. Food is turned into toxin by heat. If that weren’t enough insult, Chocolate is typically “alkalized” This biochemically alters the chocolate further. The final step is to corrupt it further is the addition of milk, which reacts creating some fatty substances that are indigestible and toxic.
Raw Chocolate is never heated above about 100 degrees, which begins to make the nutritious substances in the Cacao Bean more accessible, as it is repeated.
Another word about anandamides: One of the reasons people tend to enjoy commercial alkalized chocolate is the part of chocolate that makes you feel good. The dark chocolate you purchase (without milk) seems to have more of it. What if you could have that even more concentrated? That’s one of the things that Raw Chocolate is about! The milk, heat, and “alkalization” destroy most of this. That is one of the amazing effects of Raw Chocolate.
The thing about making Raw Chocolate is that I haven’t trapped myself into measuring exactly, even though it comes out yummy every time. I’ll be back soon with that one, but for now, here’s the ingredients.
Raw Chocolate ingredients two of the many ways I make it:
Raw Cacao Butter, Raw Cacao Powder, Agave Nectar, Vanilla.
The proportions I use are:
3 cups melted raw cacao butter
2 cups raw cacao powder
1 cup raw agave nectar
1 tablespoon vanilla beans or vanilla powder
see my recipe book for more details
Indian Chai version:
Yacon Syrup (sweetener)
Please see my links page for how to obtain these ingredients in quality form.
To learn how to make Raw Chocolate in person at my regular free classes, go to my meetup site