Chocolate Yoga is new and
taking the yoga world by storm. ©
Everybody should try this. Its not
chocolate but the raw Cacao bean. This is chocolate in its purest form. We mix the chocolate with honey and take it before
the Yoga class Chocolate beans lift you up and provide an energy boost that delivers you to a new dimension in your Yoga class.
Chocolate yoga, an exercise concept where inner peace begins with the stomach, is finding an enthusiastic audience among America's
fit and famished.
The practice combines the natural high of stretching with the endorphin high of eating chocolate to facilitate relaxation, health and happiness.
Still in its infancy, chocolate yoga is quickly gaining in popularity. The simplicity of the idea -- not to mention its palatability -- is almost
certain to inspire imitators across the country. A typical class begins with a "sacramental" offering of raw chocolate, which is homemade from
organic cocao and sweetened with honey. Participants are then invited to start nibbling, focusing on the sensations that unfold as the full
expression of the chocolate works its way from the mouth through the body. Controlled consumption has been proven to improve blood flow, reduce
blood pressure and increase good cholesterol levels.
What is Cacao?
Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were
so revered by the Mayans and Aztecs that they used them as money!
In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this
tree himself. He named this tree: Theobroma cacao, which literally means "cacao, the food of the gods."
Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. Nature's First Law cacao beans are around
40% fat content (low compared to other nuts). There is no evidence to implicate cacao bean consumption with obesity.
Magnesium
Cacao is remarkably rich in magnesium.
Cacao seems to be the #1 source of magnesium of any food. This is likely the primary reason women crave chocolate during the menstrual period.
Magnesium balances brain chemistry, builds strong bones, and is associated with more happiness. Magnesium is the most deficient major mineral
on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium!
Stimulant or Superfood?
Cacao contains subtle amounts of caffeine and theobromine. However, experiments have shown that these stimulants are far different when consumed
raw than cooked.
Consider the following: Experimental provings of chocolate by homeopaths indicate its stimulating effect when cooked. One experiment conducted
with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee,
an excited state of circulation, and an accelerated pulse. interestingly, when the same decoction was made with raw, unroasted beans neither effect
was noticeable, leading the provers to conclude that the physiological changes were caused by aromatic substances released during roasting.
MAO Inhibitors
Cacao seems to diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors) - these are different from digestive
enzyme inhibitors found in most nuts and seeds. These rare MAO inhibitors actually produce favorable results when consumed by allowing more
serotonin and other neurotransmitters to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and
rejuvenation.
Phenylethylamine (PEA)
Phenylethylamine (PEA) is found in chocolate. PEA is an adrenal-related chemical that is also created within the brain and released when we are in
love. This is one of the reasons why love and chocolate have a deep correlation. PEA also plays a role in increasing focus and alertness.
Anandamide (The Bliss Chemical)
A neurotransmitter called anandamide, has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as "The
Bliss Chemical" because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies' ability to breakdown
anandamide. This means that natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer, when we eat cacao.
Allergies?
A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. Allergies to chocolate
are quite rare. It is typically the case that the person is in fact allergic to milk and dairy products.
What to do with Cacao Nibs?:
1. Try eating them straight, a tablespoon at a time. Chew thoroughly and experience the taste extravaganza of raw chocolate.
2. Add to coconut-based or fruit-based smoothies to enhance the flavor.
3. Add agave nectar or honey or another sweetening agent to the raw cacao nibs and chew!
4. Freeze cacao nibs with sweeteners (agave nectar or honey are fantastic). Eat cold.
5. Blend cacao nibs into herbal teas with the Peruvian superfood maca.
6. Add cacao nibs to raw ice creams for the best chocolate chips in the world.
7. Create a raw chocolate bar! Blend the following raw ingredients together: cacao nibs, agave nectar, carob powder, maca, coconut oil, angstrom
calcium, and cashews. Pour into a mold and freeze. Eat cold and experience the truth about the food of the gods!
Warning: Eating cacao nibs may cause you to have THE BEST DAY EVER!
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