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Thanks for your emails – they are very informative and I enjoy receiving them! I recently had a friend send me an article about raw cacao being toxic and wondered what your view is? It is hard to know what to believe when one doesn’t have in-depth knowledge of these things, so your view would be greatly appreciated.
Great question Sally. Cacao is certainly a controversial subject in the raw food movement and there are many different ideas about how it affects our health. I will give you my conclusions based on the information I have read as well as my personal experiences with cacao.
Traditional Use of Cacao By Native People
It has been documented that native people traditionally didn’t use cacao as a food but it was often added to the psychedelic plant mixtures. The Aztecs believed cacao was a gift from the god Quetzalcoatl – the Mayan Winged Serpent – and it was used in combination with hallucinogenic mushrooms in religious rituals, which is still a common practice today with some of the local tribes in Central America.
Other native people use cacao for the same purpose in combination with hallucinogens such as peyote and Ayahuasca and it is said to potentiate the effects of these plants due to a synergistic interaction. Native people also regarded cacao as a medicinal herb to treat a range of conditions including diarrhea, kidney infections, scorpion bites, and fatigue.
Later cacao was also prepared as a drink where the cacao beans were mixed with cornmeal, honey, vanilla, chili, and other spices in addition to the cacao flower. This combination remains popular in rural areas in Mexico today for its refreshing, aphrodisiac, and medicinal effects and is known as tejate.
Based on history it does appear that cacao was always used in very small quantities and definitely not on a daily basis or in the very large amounts that it is being used by many raw foodists today. So this does appear to deserve some closer evaluation as to whether the use of raw cacao as a food is safe and/or beneficial.
Nutritional Benefits of Cacao
There are many claims made for the nutritional benefits of cacao including its high antioxidant and magnesium content but it appears that you can easily obtain these components by eating a number of other foods. For example, while blueberries contain fewer antioxidants on a weight basis in comparison with cacao, it is easier to eat them in larger amounts, thus obtain a higher relative intake of antioxidants. Similarly, leafy greens are our best source of magnesium and you will have no problems getting enough with a regular intake of green smoothies or green juice.
Negative Effects of Cacao
As for the potential negative effects of cacao on the liver and adrenal function I do agree with the premises put forward in the above article. Cacao beans are very high in fat, which can place an extra load on a liver that is functioning under par. Additionally, they are high in the omega-6 fatty acids, which can potentially increase inflammatory responses in the body.
Cacao’s stimulating effect also has the potential to negatively impact on liver function as well as to interfere with the normal activity of the adrenal glands. It does contain caffeine so it’s overuse can potentially produce negative effects similar to coffee such as anxiety, rapid heart rate, insomnia in the short term and these have been reported by many raw foodists consuming raw cacao in relatively large amounts. Long-term effects can include addiction, arrhythmias, and chronic fatigue.
Cacao Improves Mood and Alleviates Depression
On the other hand, there is scientific research to suggest that those who frequently consume chocolate are less likely to experience depression and this is most likely due to cacao’s influence on neurotransmitter function. It contains a compound called PEA – dubbed the ‘love chemical’, which is released by our bodies when we fall in love – which enhances mood, improves alertness, and promotes a feeling of general well-being. Incidentally, this compound can also be found in blue-green algae.
Personal Experiences with Raw Cacao
My personal experiences with cacao have led me to agree with Paul Nison’s conclusions about its use. When I developed cardiac arrhythmia I finally gained the motivation I needed to let go of my coffee habit, which alleviated most of my symptoms. However, with relatively high use of cacao (about 2 tablespoons of powdered raw cacao) I once again experienced heart palpitations, although to a lesser degree than occurred when I was drinking coffee.
Conversely, when I kept my intake of cacao at a low level and avoided daily use I did not notice any adverse effects and on the contrary experienced an improvement in mood and energy levels that improved my ability to exercise, which enhanced my well-being indirectly. Nonetheless, I did find it very difficult to moderate my intake because I loved both the taste and effect of cacao a bit too much, so I made the decision to eliminate cacao from my diet for several months with the intention to give my heart and adrenal glands time to heal and recover.
Those with good general health and strong adrenal function may not notice the depleting effect of regular cacao use, or it may take much longer for adverse effects to become apparent, but for those with patterns of adrenal exhaustion or addictive tendencies, I would recommend complete avoidance of cacao, at least until you feel that your health is back in balance.
Some argue that the quality of the cacao has an impact on the way it affects our body and this may be true to some extent. But it is also important to acknowledge that for those who are very sensitive any amount or variety of cacao can be deleterious.
Raw Cacao is Powerful Medicine
In Western herbal medicine, it is known that a large dose of any herb can produce the opposite effect of its intended use. For example, valerian, an herb that is traditionally used for its sedative effects, can actually be stimulating when taken in very high doses or by sensitive individuals. My feeling is that we should approach cacao with the same respect as we do with other potent plant medicines. However, just because high intakes have negative effects this doesn’t necessarily mean that we have to avoid cacao completely.
So How Much Cacao Should We Consume?
According to David Wolfe in his book, Superfoods: The Food and Medicine of the Future, a low intake of cacao would account to 3-4 cacao beans for every 100 pounds of body weight. If you are a small person like me then this is really not a lot of cacao and would equate to maybe a teaspoon of powdered cacao a day at the most.
Wolfe states that an excessive intake of cacao would be between 11 and 33 cacao beans per 100 pounds of body weight. For someone who weighs 200 pounds, this would be anywhere between roughly ½ tablespoon to 1 ½ tablespoons a day – and much less for lighter individuals.
My general advice would be to limit your intake, avoid daily use, and to avoid cacao completely if you are showing signs of adrenal exhaustion, chronic fatigue, or heart rhythm abnormalities.
We can also use cacao in a ceremonial way, adapted to our modern lives, For example, prior to a physically demanding activity such as a long hike or an intense workout, as part of our social celebrations or even just for enjoyment and fun!
Used with respect there can be a place for cacao in our diets but I do not believe that high intakes on a daily basis have a positive effect and in fact are much more likely to negatively impact our health.
I’m tripping on cacao at the moment, I enjoy it!
I know my limits with it and don’t push myself beyond those.
I will eat it for a week or two then stop for a while.
Are we all forgetting that raw cacao is essentially the same as the cocoa powder that we buy in the stores which no one is frightened to consume?
According to FDA guidelines, cocoa powder and cacao powder are simply different terms for the same powder, and are nearly interchangeable; however, “cacao powder” specifically refers to raw, unsweetened powder. “Cocoa powder,” on the other hand, may still have a very small amount of cocoa butter present to enhance the flavor subtly.”
I do realize that the processing that goes into making a Hershey-type cocoa powder will alter it but if we don’t question the cheap stuff I think in moderation we’ll all be safe eating the raw stuff.
Yes Chris, I absolutely agree with you.
In my experience raw cacao is definitely more stimulating than the roasted cocoa powders and I suspect some of the elements are changed in processing. However I also feel that in appropriate amounts raw cacao can sometimes have a positive effect and in the big picture will not have a significant negative impact for most.
It is generally only when overused as a stimulating substance where problems can occur, and this applies equally to raw and cooked forms of cacao.
This blogpost is great, unfortunately but for some reason i can’t see your blog on chrome, this is why i had to use an alternate browser.
I was putting two tablespoons of raw cacao in my protein shakes because it tasted so good but have had to stop as it was giving me heart palpitations, and I was honestly on such a high (felt like ecstasy a few times) and was making me really nauseas. I also have a few liver problems which may be why it has affected me worse. I have noticed also that my acne has flared up since taking it. So no more raw cacao for me!!
In addition to the other negative side affects (to the liver, heart and adrenal glands), but not addressed here are the high levels of oxalic acid in raw cacao that inhibit the absorption of calcium.
About five hours ago, I was incredibly exhausted from studying accounting for the previous six. Then, as a study break, a friend and I decided to try out this new recipe for no-bake vegan truffles. The recipe called for 2 cups of cocoa powder and 1 cup of a chopped cocoa bar (as well as agave nectar and other unrelated ingredients). Trying to be as healthy as possible, I bought the 100% cocoa and unsweetened cocoa powder. I had three truffles- each containing about 1 tbsp of the powder and about 1 tbsp of the melted 100% cocoa bar on the outside. Admittedly, I also licked my fingers and the spoons while melting the chocolate, so I probably consumed a little more cocoa than three truffles actually computes. No more than 30 minutes later, intense nausea set in, as well as the constant desire to vomit. I began researching what the hell was going on. Five hours later I am now well informed. I am still wired, though, but thankfully my stomach feels better. For the record, I sleep fine after having a glass of coffee.
THREE CUPS of cocoa total? WOW! When I make chocolate cake it might call for HALF a cup, for a whole cake. How many truffles was that recipe supposed to make? ::::gagging from so much chocolate::::
I was having a lot of fun with cacao, believing it to be healthy as most of the info points to it as containing health properties. (antioxidants, magnesium..)
That is until I began experiencing heart arrhythmias & abnormal palpitations.
I stopped for months and have been eating whole foods high in nutrients.
Today I ate a bit of cacao with a friend for the first time.
Both my friend & I felt so weird I couldn’t believe it, nor did I want to believe it….
I have to agree that sure felt toxic to me. I guess my cacao days are over.
I don’t wish to feel like that ever again.
I am nauseous with diareah after taking two tablespoons of raw cacao powder over a few months. It builds up in your system until your body starts to react negatively and hopefully you stop taking it. it definitely had benefits but now Im totally exhausted and sick. Hopefully it will go away in a few days or sooner like last time. I want sure if it was the cacao but now I’m positive.
I have been drinking raw cacao everyday for the last 3 to 4years and have always felt so good
Kidney infection should be monitored closely because it can lead to a more serious damage tot the kidneys. ;’,“
Great common sense here. Wish I’d thohugt of that.
well I’ve been drinking so far at least 30-40 gr of powdered cocoa every day for 4 months now! so far so good.. it certainly is addictive BUT all the psychoactive substances are worth it(at least for me)..only when I overdose with 50gr or more I feel exghausted after 4 hours and experience some nausea with vomitting tensions, maybe because my liver is overloaded or maybe because i feel dizzy cause of the rapid increase in neurotransmitters in my brain(dopamine,serotonin,norepinephrine,PEA..)(talking about an antidepressant bomp here..lol)
but all the symptoms soon fade away by drinking lots of water and urinating a lot..the coolest part is that I trully enjoy sleeping during the night..
Mizpah, you said: “It has been documented that native people traditionally didn’t use cacao as a food”
This is false. The Kuna tribe eat a *lot* of cacao every single day (30 – 40 oz of a special cacao drink). Result? Hypertension is basically non-existent, and these people live very long lives. Cacao, as such, isn’t toxic. Context is everything. I think the rest of your diet and lifestyle play into whether or not you’re going to feel ill eating it.
Of course, if you eat too much cacao, you might have a bad reaction to the theobromine – but it’s not a toxic substance. You just need to acclimate slowly over time to it (i.e. start slow, then increase cacao consumption). It’s strange to read someone argue against it or claim it’s not used much by native people. It is (by some), and it’s one of the best sources of magnesium (which is hard to get from food).
Obviously, if you have pre-existing health/heart problems, this will factor into your decision to eat cacao.
Love your comment David and very thankful for the info you provided. I wish people writing articles on things would not leave out or obscure information. They also say that cacao contains caffeine, it does NOT contain caffeine. It contains Theobromine which is a stimulant but is MUCH milder and very gentle on the body and there are zero withdraw symptoms, it’s also very slow onset and long lasting which is the complete opposite of caffeine.
Further more, a bit of common sense is in order here. Someone actually made a great point about this above but I’d like to elaborate… Americans eat chocolate in mass amounts… people have mochas, hot chocolate, candies, candy bars, chocolate milk, chocolate breakfast cereal, chocolate yogurt, and so on… it is a regular part of the American diet and many people consume it in excess. Other than the effects of added sugars as well as other possible additives, they are perfectly fine… no toxicity has ever been recorded due to consuming chocolate as a part of the diet. Yes, cocoa isn’t raw therefore cacao is more potent, but people eat much MORE cocoa than they would consume cacao. And, if it were in fact toxic as these people are so quick to say, there would have been a huge epidemic by now based on our chocolate-centric lifestyles.
I’d like more evidence that “no animals consume this in nature” considering some of the other statements here were false. But regardless, humans consume other healthful foods that other animals do not. And many animals can safely consume chocolate, cats and dogs cannot and this is not surprising considering bodily functions differ so greatly from species to species. For example, poppy seeds will kill rats. Lemon juice is toxic in many animals. Male rats cannot consume oranges whereas females can more safely. The list goes on..
Finally, what’s interesting about people saying they became nauseous with eating raw cacao for the first time or over an extended period of time, is that no one is mentioning the obvious reason! DETOXIFICATION. Cacao is the most abundant food of antioxidants in the world or at least known to man. When the body starts getting healthier, from any health food or even fasting, it is first going to get sick, sometimes VERY sick and this can last for a year, it depends on the person and their previous diet. Also, if you continue to eat bad foods and occasionally eat foods very potent in antioxidants, you will regularly experience detox. Detox is the body getting rid of all the built up crap that can be built up for decades. It can result in what seems like very serious illness. I recommend researching the detoxification process.
Cacao has compounds in it that are great for detoxification of the liver. And once more, this WILL make you feel sick at first, but that is because your body is cleaning itself out and healing itself.
I’m going to have to go with commons sense on this one, as well as my own research and experience.
It’s also very important to add, since people are talking about the “drug-like” effect, that a lot of this is most likely due to it’s powerful antioxidants and the cleansing process, based on my previous research. However there are MANY compounds that are excellent for the mood and brain chemistry as well as being loaded with magnesium (which most Americans are highly deficient in). Magnesium makes us calm and happy and helps support good brain chemistry. This “high” people describe, could be due to drastic mood improvements and the calming effects of the extremely important magnesium, that people are used to being deficient in. Also, there are other compounds in cacao that are excellent for mood. We often describe being in love as a sort of “high” and cacao contains the same chemical that our brains naturally produce when we’re in love.
But another very important thing to mention, is that due to it’s MASS amounts of antioxidants, it is very unsurprising that you might at first, or in general with very high doses, feel a bit “high” or “drunk.” The same thing happens when you consume BEET JUICE because of the immense detoxification it ensues. It makes sense that high doses of such a potent antioxidant rich food; a concentration of antioxidants higher than in any other food, would have the same or similar effect as the beet scenario described.
Sounds like you sell it or advocate it on a website or something. Some of the worst panic attacks I had, followed by arrhythmias, we’re from eating cacao in various forms. Not to mention outbreaks on my skin. 🙁 Not to mention the addiction.
Actually chocolate does contain small amounts of caffeine in addition to theobromine. You can refer to this paper where cocoa was scientifically analyzed:
Theobromine may be milder in terms of its stimulating effects but it has a much stronger effect on the heart, which is very relevant for those like myself who have experienced heart rhythm abnormalities. It is also something to be careful with in people who are generally sensitive to stimulants or with adrenal fatigue.
Agree and cacao is a maoi with a long half life of 8 hours , meaning that the full life is probably 20 hours , under which, should any tiramine food be consumed, would level set for an adrenergic storm. Cyclic amp makes heart pounding.
I have also read of studies that show people who consume dark chocolate 6 days a week have a much lower potential for heart disease or of dying of a heart attack. Sorry I don’t know where to find that article now. Cacao also contains cadmium and the level depends on the area it is grown in. It could be that heavy metals in the particular brand would cause symptoms of toxicity as well. I use dark cocoa powder almost daily though not in huge amounts and I have not experienced any problems. I have just this week started having a cup of hot cocoa with collagen powder before bed and I have slept much better on those nights. I will keep this up for a while to see if it is just coincidence or if it is actually helping me sleep.
Many thanks for this brilliant article , couldn’t agree more regarding this discussion on cacao & its potential benefits! People must understand that to heal the body from within an overall holistic approach is nessecaary & the end result is DETOXIFICATION! Just eating one superfood cannot outdo a bad diet, overloaded with toxic chemicals .
Thank you for sharing this information. I like the way you explain things, which is why I’d like to ask you my question…..
I grew up in Samoa, and as children we always ate the white pulp that surrounds the bean, but not the bean itself – we spat those out ???? Those beans would be roasted, pounded into a mass then mixed in boiling water – sugar to taste, and we would drink this “Koko Samoa”. Could you tell me what “raw cacao powder” is? I can’t figure out how the beans could become powder without undergoing some kind of roasting/cooking process. In which case, they wouldn’t be “raw”, no? The raw beans taste pretty awful. Is what everyone is referring to as raw cacao powder the same as plain, pure, unsweetened cocoa powder?
Exactly what you’ve said – that you ate the pulp and spat out the bean because they don’t taste good – is one of the reasons some people say that raw cacao beans should not be part of the diet. Traditionally cacao always underwent some kind of processing involving heat to make it more palatable.
Raw cacao powder is made by fermenting the beans, which improves the flavor and reduces the bitterness, without application of heat, and then grinding them into a powder. Plain unsweetened cocoa powder is made in a similar way but it also involves roasting the beans, and in some cases chemicals are used to further reduce the acidity of the cocoa beans.
Thanks for the information about the Kuna tribe. I agree that you may acclimate to theobromine but there is a limit to how much the body can take without adverse effects. But humans living in a natural environment would probably have the intuition and body knowledge to know what is an appropriate amount and when to stop.
Unfortunately modern humans have lost this body awareness and most of us are hardwired to seek stimulation, which unfortunately can lead many people to overdo things like cacao and other caffeine-containing substances.
I don’t agree that magnesium is hard to get from food however. All leafy greens are very rich in magnesium. Green smoothies and green juices would be an easy way to increase magnesium in the diet. And there are a variety of other sources as well.
I tried raw cacao beans for the first time in my life.. yesterday, today.. yesterday i felt kind of like on drugs.. little unclear in my head. I was testing various beans CCN51 and ASS so it is hard to judge how much I ate, but guess not more than 5-6 pcs. in total.
Today my acne has flared up, on my face. It is strange to get such a quick reaction? Today I tried 4pcs of ASS raw beans (CCN51 are a lot more acidic), so lets see how I will feel. For breakfast I cooked an oatmeal porridge, with ground aniseed for flavor and 1/2 lemon, no sugar or other ingredients. During the mean I ate those 4 raw beans, pealed. Now it is about 2 hours after finishing this breakfast. I feel ok, just an interesting “warm” feeling in the kidney area.
Tomorrow I will have a break, hmmm for sure interesting with the acne1 I never have problems – as far as I do not use any sugar in food (no problem with fruits). Btw I also never drink coffee.
Any other people with a similar experience so early on?
The palpations and things are symptoms of an overdose in ammount and I think easy enough to adjust if you know the signs.
I think everyone should remember, body type, size and metablolize will always effect the quantity of anything for any individual.
If it helps I have heard 3 to 4 beans for about 100lbs of body weight, equal to about a tsp ofraw powder, in chocolate form up to 3-5 oz per day, by the sources below are mentioned
Also critical is each persons unique biochemisrty, particularly their hormonal and brain chemistry, what effects one person due to some of the chemicals in cacao may never effect another the same due to that, like most things, so pay attention to modify ammounts accordingly or by how you react. Alot of the symptoms are from the biochemistry and to much of it can cause over excitation and then a crash according to research so in some ways that is a normal reaction to just to much. Also it contains little to no caffene and what is, is in the skin of the raw bean.
Some examples here from survivalmonkey.com and a good google search will give you more on that one ..http://foodmatters.tv/articles-1/chocolate-can-be-good-for-you-at-the-right-dose has a good artical on how much.
Anti-Depressant Properties of Cocoa and Healthy Dark Chocolate
• Anandamide (a neurotransmitter known as “the bliss chemical”)
• Arginine (nature’s aphrodisiac)
• Dopamine (a neurotransmitter)
• Epicatechins (antioxidants)
• Magnesium (for healthy heart function)
• Serotonin (anti-stress neurotransmitter)
• Tryptophan (anti-depressant amino acid)
• Phenylethylamine (PEA) (controls the ability to focus attention and stay alert)
• Polyphenols (antioxidants)
Magnesium – the Mineral Your Heart Needs
Cocoa is a potent source of serotonin, dopamine, and phenylethylamine. These are three well-studied neurotransmitters which help alleviate depression and are associated with feelings of well-being.
Cocoa contains monoamine oxidase inhibitors (MAO Inhibitors) which help improve our mood because they allow serotonin and dopamine to remain in the bloodstream longer without being broken down.
Cocoa also contains anandamide which stimulates blissful feelings. Cocoa also contains B vitamins, which are associated with brain health.
Caffeine in Cocoa and Chocolate
It generally agreed that cocoa and chocolate are poor sources of caffeine, though estimates of how much caffeine is present in cocoa may differ, depending on the source of the opinion. (Note that cocoa made from cacao beans which had the surrounding membrane removed before processing will contain almost no caffeine.) Various researchers have made the following estimates of the caffeine content in cocoa and chocolate…
• A cup of hot chocolate usually contains about 4 to 5 milligrams of caffeine, which is about 5% of the caffeine found in a cup of regular perked coffee. Some types of high-quality organic cocoa powder which have the outer membrane removed from the bean will contain almost no caffeine, for most of the caffeine is found in this membrane (which is usually ground up with the whole bean to make a cheaper form of cocoa powder).
• A cup of coffee may contain 50 to 175 milligrams of caffeine, a cup of tea may contain 25 to 100 milligrams, and a cup of cocoa beverage may contain zero to 25 milligrams of caffeine.
• A 1.4 ounce piece of chocolate (40 grams) contains about the same amount of caffeine as one cup of decaffeinated coffee.
• 800 grams of milk chocolate (a lot of chocolate!) contains the equivalent amount of caffeine found in a cup of regular coffee.
• A 50 gram piece of dark chocolate (the size of an average chocolate bar) will yield between 10 and 60 milligrams of caffeine; while an average 5-ounce cup of coffee can yield up to 175 milligrams of caffeine. (According to the Chocolate Information Center.)
An interesting experiment in the medical field of Homeopathy showed that a decoction of ground, roasted cocoa beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee, and an excited state of circulation, demonstrated by an accelerated pulse. . Yet when the same decoction was made with unroasted cocoa beans, neither effect was noticeable. 9 i have heard that from several sources the roasting changes its effect).
So How Much Cacao Should We Consume?
According to David Wolfe in his book, Superfoods: The Food and Medicine of the Future, a low intake of cacao would account to 3-4 cacao beans for each 100 pounds of body weight. If you are a small person like me then this is really not a lot of cacao and would equate to maybe a teaspoon of powdered cacao a day at the most.
Wolfe states that an excessive intake of cacao would be between 11 and 33 cacao beans per 100 pounds of body weight. For someone who weighs 200 pounds this would be anywhere between roughly ½ tablespoon to 3 tablespoons a day – and much less for lighter individuals.
My general advice would be to limit your intake, avoid daily use and to avoid cacao completely if you are showing signs of adrenal exhaustion, chronic fatigue or heart rhythm abnormalities.
How Much Chocolate Should You Eat and How Often? http://articles.mercola.com/sites/articles/archive/2012/08/26/no-sugar-chocolates.aspx
There are no hard and fast rules when it comes to dosing yourself with chocolate. But here are some basic guidelines.
In general, it seems preferable to consume smaller amounts of chocolate at more frequent intervals, much like the principle of split dosing for supplements, in order to ensure a steadier stream of nutrients in your bloodstream. According to Dr. Golomb, studies show people eating chocolate more than five times per week have a lower body mass index. That said, if you eat chocolate 20 times a day, you’re going to have a problem due to the sheer quantity you’re consuming! Daily consumption in divided doses (two to three times per day) is probably beneficial, as long as you aren’t going overboard in quantity, and as long as you’re eating high quality chocolate.
According to Ori Hofmekler, in order to fully benefit from chocolate, you’d have to consume about 3.5 to 7 ounces per day.
So that is some idea on what might be called the medicinal aspects I have found both studies and research available on.
So try and remember how uniquely wonderful you are when deciding on how or if to use anything in your environment and/or you ingest or use. good things often are not good for you in the wrong ammounts. and for me, with chocolate, the beans are easier to not over eat.. that made from the raw organic cacao/ chocolate I get (homemade) is so fabulous it is hard not to eat to much just having a good taste. OMG to die for, but a few good nights like some of yours and you realize.. moderation is paramount for the health and nutritional bennifits. Many things are of benefits only by regular use in your diet, that doesn’t mean or exclude everyday for chocolate/cacao, one reputable article covered documented benefits from a few times a week. So think about it and think about you. Anything with good benefits still may require some trial and error to find the balance (ammount for your type and biochemistry) and consider the kind may be it too. Otherwize Zippy .. crashes and can’t wait to feel good again. I think getting the feel good can be done without the crash… when you discover the sweet spot for your own metabolism with chocolate/cacao. Marsha
Also Cacao has naturally occuring Nitric Oxide that decrease blood pressure and can cause some of the same symptoms mentioned in this article about supplements. Rememember some of us have low blood pressure and other biochemial differiences that may change tolerances due to effects. So many benifical effects due to a variety of components not all attributed to the theobromine. as noted in this atricle on the isolated supplement.
Blood Pressure Changes
Because nitric oxide affects blood vessels, a decrease in blood pressure is a potential side effect, according to the Mayo Clinic. Symptoms associated with low blood pressure include headache, dizziness, lightheadedness, nausea, vomiting and loss of balance. These symptoms may be worse when standing from a sitting position or when urinating. Discontinue use and consult your doctor if you are experiencing these symptoms.
Read more: http://www.livestrong.com/article/75268-side-effects-nitric-oxide-supplements/#ixzz2Ty4Yuo2R
I will give information that will help certain people. There is raw cocoa and, there is raw cocoa.. What does that mean ? Very concrete info paradoxically. Lots of raw biologic cacao is kinda “bleached” with the dutch process. So you go to the store you read biologic cocoa you buy it and you end up getting something that is devoid of most of its antioxydants. Dutch process (to alkalize) removes as much as 60% to 90% of all the antioxidants from the cocoa from a study. In the wiki article that pointed to the study they said antioxidants were not yet proven to be good for health..
The dutch process alkalize and make it less bitter and when you study herbalism you can see the expert are looking for the bitterness for health benefit.. Wow. Cocoa that did not go through dutch process is lighter brown in color. Dutch process makes it darker brown. You can tell the difference in color. Again… WOW. Personnal graphical opinion ahead.. I was used to eat biologic unprocessed cocoa (I felt it helped my computer programming skill) when I got some dutch cocoa I thought I was eating shit. I spat it out and understood it was dutch processed after some google search and found the negative study I just mentionned. You can do your own reaserch you should find the same kind of info.
Cacao is fine, the problem likely lies in the Lead present in the cacao of various cacao products, of which we now have proof of contamination of cacao products, and not in the beans themselves. Actually this has been known about for quite some time. And recently a few consumer labs have verified the presence of various heavy metals in many cacao products. This likely explains why symptoms of increased heart rate appear, which is the symptom from the natural theobromine present in cacao, which is perfectly natural and tolerable as long as you dont “overdose”. Some people may prefer to take a little too much to use cacao as an entheogen. However, if the cacao has too much lead, an amount which changes from batch to batch, then you will start to notice the dangerous symptoms, which will be particularly scary, and you will know that something is wrong. In many cases the heart palpitations will go on for days, this is the result of the heavy metals in cacao products that have not found a better way to process their cacao. Some producers are showing much less heavy metal present than others, proving the old suspicion that the processing was the culprit, and not the cacao bean itself.
In my case the tachycardia is definitely a result of sensitivity to stimulants. I also have a low tolerance for caffeine and very strongly react to ephedrine. In people who are susceptible a high dose of cacao can cause a similar reaction as in caffeine sensitivity.
I can tolerate small amounts of cacao but high doses are way too stimulating. It also produces insomnia. This is not to say that lead is not involved but probably not a primary factor for me and others with these types of sensitivity.
I’ve also noticed that raw cacao is more likely to produce this effect. I feel that the traditional way of processing cacao by fermentation probably alters the chemistry in a way that makes it easier on the body.
The NCBI article refers only to cocoa produced in Nigeria. It would be interesting to see if this occurs worldwide. Obviously further research is necessary.
I couldn’t find any actual data about lead on the Natural News page.
I drink raw organic cacao powder everyday 1-2 teaspoon. The only other caffine i have daily is Matcha Green Tea. I truly believe when people say eveything in moderation. I have never had a bad experience. And i am definietly not addicted usually when i finish a bag of cacao powder it could be days to weeks before i go buy another bag. I dont understand how people get so addicted.. i think the people having issues are consuming wayyy to much.
Too much cacao (e.g half a cup) and I feel like I’m drunk and floppy and I throw up. It’s definately too much of a good thing. I think it has a place in our diet but in small quantities for its uplifting and nutritional benefits but I would certainly not have a lot of it and I wouldn’t have it everyday. It’s too potent and strong. Just a tablespoon added to a smoothie is enough for me.
I vomited last night in the middle of my sleep (strange….) and I think it was because I had eaten an excess of cacao before bed. It tastes too delicious and for me it is easy to over do it. I will take your recommendation to eliminate it from my diet (which shouldn’t be so hard to do with the memory of vomiting!)
Something else to keep in mind is that according to the testing done by ConsumerLab.com every single cocoa product they tested, including a whole bunch of raw and organic ones, was contaminated with either cadmium, lead, or both. It turns out that the Cacao pant naturally uptakes cadmium from soils, and there are opportunities for lead contamination at various stages of processing and handling. Lead was not as much of a problem in most brands but Nativas Naturals, Rapunzel and NOW Foods both had excessive cadmium levels, to give a few examples. I was truly disturbed and I have cut my consumption WAY down. I also now only give my children cocoa to drink on rare special occasions, rather than as a regular ‘healthy’ treat during homework time. Cadmium is quite a toxic heavy metal.
I drink about a teaspoon of cacao powder with my weak morning cup of coffee, then I have about another table spoon, 5 gm of so, of organic raw cacao sweetened with stevia. I have done this for 30 years with no problems.
I am concerned about the heavy metals which appear to be added in the manufacturing process, and are not in the bean.
I have a simple question of Mathematics. If 3-4 cacao beans roughly equals 1 teaspoon, then how does 11 of them (doubled for a 200 lb person) roughly equal 1/2 tablespoon?
Some simple measuring conversions are: 1 tablespoon = 3 teaspoons, so 1/2 tablespoon = 1.5 teaspoons.
What I think you might have meant to write is “11 and 33 cacao beans per 100 pounds of body weight. For someone who weighs 200 pounds this would be anywhere between roughly 2 tablespoon to 6 tablespoons a day”
My deductions are based on 3-4 beans = 1 tsp, so 11 = 1 Tbs. double the weight also doubles the dosage. For a 200 lb person their limit would be from 22–66 beans / day, which comes out to 2–6 Tbs/day
Thanks for picking up on that. You’re correct however the assumption that 3-4 beans is a teaspoon was a guestimation on my part and most likely is less than that. It would probably be closer to 1/2 or 3/4 teaspoon.
In that case the high intake for a 200 pound person could be anywhere between 1-2 tablespoons and above. Unfortunately I was unable to find exact conversions for the amount of cacao beans in a tablespoon of cacao powder.This is still what I would consider quite a modest amount and much less than many cacao enthusiasts consume on a daily basis.
Interesting… I’ve been drinking 10tsp of raw cocao powder in my smoothies (2CUP) everyday for the past few months. I haven’t noticed any health changes… other than it being very addictive-like.
typo. i meant raw cacao powder.
I like the taste of cacao even without any sweetening. However, I recently stepped up the daily amount and soon began to suffer joint pain and kidney aches. My acidity went up even though cacao is supposed to react alkaline. I found your page while looking for an answer (which I actually had guessed already – just wanted confirmation!). My experience has been identical to yours. Thanks for writing about it. I shall use better judgement in future.
if the cacao is organic and Fat-free does than make it less toxic?
thanks so much for the helpful info from so many. have been flying blind in an attempt to avoid a recurrence of breast cancer since I have opted not to take the estrogen inhibitor the medical profession insists is the only way. Looking for a “guide” to help me through the maze of food/herbal/supplemental, etc. alternatives is daunting. Discovered raw organic cacao. not being the best at research I bought what I thought seemed ok (“pure natural miracles” brand). Took for the first time today and through your info have realized i had too much (will remedy that). Will try to research more to determine best brand (any info on that would be so appreciated, as well as any naturopath or other professionals you would recommend to help me along my journey).
What struck me the most about this post was the photo of the cocoa pod (or whatever its called) you used. Consulting the “Doctrine of Signatures” I would say it looks like a mouth with teeth. It is coming out now that theobromine can remineralize teeth much better than fluoride, hence the hard teeth of Mayan skulls found who drank a bunch of this stuff.
I agree that chocolate is more like an herb in its effects and should not be used in ounces or lbs but in milligrams like traditional herbal remedies. But I think for teeth it has no equal!
In addition to the positive comment on the Kuna (Panama) Indians daily usage NIH had some very favorable things to say about raw cacao’s flavanols on the cardiovascular system and the brain. But to get a honest idea about it google raw cacao, benefits and side effects” then you’ll see the bigger picture. Some sites say the raw state is dangerous. True but they might leave out that’s not true after it has been heated. This type of omission goes on and on. The more you google the closer to the truth you get? Maybe. Interestingly, I didn’t see comments ab out the cadmium an lead in cacao. There is a way out though, white chocolate 🙁
I find by drinking roasted and brewed cacao beans I can “feel it out” and stop myself at just the right amount of cacao to get high from it without having any nausea or heart problems, granted I’ve had undiagnosed chest pain for 7 months now and it may/ may not be heart related. The brewed cacao doesn’t seem to bother it though, it seems to help for a while (until I start getting “high” from the cacao then it starts to just feel how it normally feels without any cacao on board). If I can I would recommend Crio Bru as a company for brewed Cacao. I use a 1/2 which is supposed to make 4 cups but I find you can rebrew the used grounds at least twice with 8 oz of water (1/2 cup calls for 32oz the first time) at the end of this I end up with 6 cups of brewed cacao from 1/2 cup of roasted cacao grounds.
After using cocoa powder with no ill effects for about a year I saw an article on organic cacao powder and I switched. Within a week or two (can’t recall exactly) I started having a stomach ache every morning, sometimes it woke me up in the middle of the night. I used a heaping soup spoon, about 7 grams, usually twice a day, later just once a day. I also noticed a definite mood elevation and more energy for couple of hours after ingestion. I’ve had my stomach ache for almost 3 weeks now and after spending a few hours on the internet I concluded that cacao powder is the culprit. It is the only change I made to my diet and I found numerous references to indigestion, bloating and gas caused by cacao powder. Obviously everybody is different and I expect that a lot of people may may have no ill effects. All I am saying is that I did. I will discontinue using cacao and post here if my stomach ache is gone.
I was killing myself by supplementing my protein shakes and my breakfast cereal with cocoa every day, likely two tablespoons a day in addition to eating dark chocolate here and there and chocolate protein shakes. It started with heart palpitations, then led to a month and a half of terrible sleep. As soon as I’d start to fall asleep, I’d wake up in terror, unable to breath, heart racing. The lack of sleep started taking a toll on me mentally and physically. Towards the end of the 2nd month, I was having an outbreak on my skin right over my liver area, the skin was turning dark and it almost looked like acne, but it wasn’t acne, there was no puss or pimples, just dark red spots, like a rash. In any case, I cried out to God and by the grace of God He revealed to me, by literally whispering “cocoa” to me in the middle of the night, that it was the cocoa that was killing me. It was so hard to research cocoa poisoning or toxicity, because google’ing it mostly returns articles highlighting the benefits of cocoa and toxicity in dogs. I came across a blog of a person who also made a video retelling how they too were killing themselves unknowingly by over-supplementing with cocoa. The guy had the same rash on his stomach. Wish I could still find the blog/video, but I can’t. Grateful to God I didn’t perish, because I was literally dying… from cocoa. Be careful folks, and God bless.
Raw cacao consumption has given me big problems. I looked up the maximum safe dosage per day, which was up 50 grams a day according to a webite.
So i started using it in a dosage of 2 to 3 times per day a hand full.
Got me in big problems, after 1 week i felt like a zombie, and stopped using it. Now 1.5 year later i still have tinnitus, headackes, cracking in the brain when certain force is applied. Be carefull, i would say safe dosage is under 5 grams per dag,