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Chocolate, The Food of Love

By Shoshana Levinson, M.S., D.N.

The story of chocolate begins in 600 A.D. in the jungles of the Yucatan where the Maya established the earliest known plantation for growing cacao (the tree that produces the cocoa bean). By the year 1200, the Aztecs had conquered the Mayas and Toltecs and demanded cocoa beans as tribute from conquered tribes. In 1528 the explorer Cortez traveled to Spain with the first cocoa beans to be used by Europeans. Between 1615 and 1750 cocoa was brought to the rest of Europe and finally to America in 1775.

The important process of adding condensed milk to chocolate, which produced the first solid chocolate for eating, took place in Switzerland, which is still considered the chocolate center of the world.

For many, the food of love has been and always will be chocolate. Legend has it that Emperor Montezuma himself drank chocolate before paying a visit to his harem. In addition, the Aztecs were said to consume great quantities in conjunction with religious ceremonies honoring Xochiquetzal, whom they worshipped as their goddess of love. By the seventeenth century, chocolate's powers as an aphrodisiac were touted by no less romantic characters than Casanova and Madame du Barry.

Today, chocolate is the favored gift for lovers on St. Valentine's Day, as well as all year round. As it turns out, there is a scientific reason why chocolate is associated so powerfully with love and desire. Studies have shown that chocolate contains phenylethylamine, a chemical stimulant that is also released by the brain when people fall in love or are infatuated. Correspondingly, those who end a love affair experience lowered levels of this chemical in the brain.

Let's look at the nutritional makeup of this Food of Love. Contrary to what most people think, chocolate can be a very efficient food, giving both concentrated energy and a representative amount of most of the necessary nutrients. The drawbacks, however, are numerous. These include a high saturated fat content, caffeine, which is addictive, and theobromine, a related stimulant, that is found in even larger amounts than caffeine. Another problem is that chocolate can cause upset to sensitive stomachs, because it stimulates acid secretion.

Although these negative factors can cause problems for those who are sensitive (including children), I believe there is a time and place for moderate indulgence. For those of us who enjoy the taste of chocolate, but are unable to handle the fat or guilt or side effects, there is a good alternative that can be found in health food stores. Made from ground carob pods (also called St. John's bread), CAROB resembles chocolate in taste. In terms of healthy eating, carob has several advantages over chocolate or cocoa.

Carob is naturally sweet, so there is no need to rely heavily on concentrated sweeteners to mask its bitterness, as is the case with chocolate.

Carob is high in fiber and low in fat, with one-tenth the amount of fat found in chocolate.

Carob contains about four times the calcium of cocoa or chocolate.

Chocolate contains oxalic acid, which inhibits the absorption of calcium.

Carob does not contain caffeine or theobromine.

Carob, a legume, does not cause the allergies or excess stomach acid that chocolate can.

Whether you choose cocoa or carob, total fat is your primary concern. To reduce fat in a recipe, try exchanging low fat ingredients for high fat ones or by cutting the fat in half. Make the following experimental changes one at a time so that if the results are not satisfactory, you'll know what went wrong.

Replace whole milk in pancakes, muffins, cakes and quick breads with non-fat milk, soymilk, rice beverage or fruit juice.
Substitute pureed tofu, applesauce or mashed banana for all or two-thirds of the oil in muffins and quick breads.
Substitute commercial egg substitutes for eggs or create your own: Combine one Tbsp. Arrowroot powder, one Tbsp. Soy Flour and a pinch of Lecithin with one-quarter cup warm water. Substitute for one egg in any recipe.
Use two egg whites in place of one whole egg or exchange one-quarter cup blended tofu for each egg.
Replace cream cheese with yogurt cheese made from nonfat yogurt. To make yogurt cheese, first freeze the yogurt. Then thaw and pour yogurt into a sieve lined with cheesecloth. Set over bowl and let drain for one hour.
Substitute soft tofu for cream cheese or eggs in custards, mousses and cheesecakes. When tofu is used, spices and flavorings should be doubled.
Use half the coconut or nuts called for in a recipe.

Remember that fats are found in the Dairy/Meat and Fat/Oil food groups as well as in combination with foods like baked goods. If we can reduce these in our diet, we will reduce our risks dramatically while improving our general health and wellness.

I wish you all a happy and healthy Valentine's Day!

Note about the author: Shoshanna Levinson holds a Masters Degree in Human Nutrition and Biology. She is a Certified Nutrition Specialist as well as a State of Connecticut certified Dietitian-Nutritionist. Ms. Levinson has over fifteen years experience in wholistic nutritional counseling and wellness and more than twenty years in natural foods, cooking and instruction. She currently has offices in Storrs and West Hartford, Connecticut.

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