Chocolate vs Carob Sc

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Chocolate vs. CarobAgatha M. Thrash, M.D.Preventive Medicine

It is at least vaguely understood by most people that the use of beverages containingmethylxanthines (rhymes with Ethel Francine) such as caffeine, theobromine, and

theophylline cause physical or physiologic damage. It is not well known, however, that

these ill effects are serious, sometimes calamitous, and may involve any organ or tissuefrom scalp to sole. The reason for this widespread damage is to be found in the chemical

nature of methylxanthines, their ability to alter the very protoplasm of cells, and to attach

or concentrate in cells for an unknown period of time. Methylxanthines are found in

coffee, tea, colas, and chocolate. The subject of this discussion is primarily chocolate.

The immediate effects of methylxanthines begin shortly after taking the drink or

medication containing them, and last about four hours. After eating chocolate or drinking

cocoa you may have imperfect balance, racing of the heart, high pitched voice, insomnia,fatigue, and finger tremor. Some individuals will experience an unexplained sense of

dread and anxiety. Other symptoms may be delayed for hours or several days and includesleep disturbances, headache, restlessness, palpitations, tremulousness, unsteadiness,

vertigo, reflex hyperexcitability, irritability, agitation, anxiety, and general discomfort.(1)

If one is accustomed to the regular use of chocolate, one may feel less alert, less

contented, more sleepy and irritable when there is a delay in drinking the cocoa or eating

the candy. Many troublesome diseases are made worse by methylxanthinesheart

disease, allergies, diabetes, and fluid retention. Depression may be caused by them, andthey most certainly contribute to our violent society with its crime and child abuse.

Most gastrointestinal disturbances are aggravated and some are caused bymethylxanthines. All of the methylxanthines have been associated with chromosomedamage and deformities in the offspring of the user. Cancer is more common in those

who use methylxanthines. Disease resistance is not as strong. And this is only a partial

list!

Chocolate, Breast Disease, and Prostatic Hypertrophy:

Apparently all methylxanthines step up cell growth in certain glandular tissues. Since

they pose interference in the normal activity of certain enzymes, they act as poisons. Trueto their chemical classification as cellular toxins, methylxanthines shut off enzyme

signals, in this instance the signal to stop growing. As a result certain glandular tissues

under the influence of chocolate may begin developing cysts and fibrous tumorsespecially in the breast, the so-called fibrocystic disease. One young physician with full-

blown fibrocystic disease was consuming a massive quantity of methylxanthines daily

(1,300 milligrams), when she learned of this effect on the breasts. She stopped usingcoffee, tea, colas, and chocolate to determine if her breast disease would disappear.

Within a month, the lumps in her breast started to subside. By two months the fibrocystic

disease had disappeared. It was not without a struggle, as she suffered severe withdrawal

headaches that could not be relieved even by her headache medications. It seems wise to


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advise women everywhere to cut out the use of methylxanthines in a breast cancer control

measure.(2) Many physicians believe that the effect on the male prostate is similar to that

on the female breast.

An evaluation of chocolate with a judgment as to its suitability as a food will result in

condemning chocolate on three counts: (1) Its inherent chemical toxicity, (2) theadditives required to make chocolate palatable, and (3) the harvesting and primary

manufacture. Let us take a look at each of these factors individually:

(1) The inherent chemical characteristics of chocolate: Theobromine in chocolate is the

principle methylxanthine, causing central nervous system stimulation, sleeplessness,

general or localized itching, depression and anxiety.

All brands of cocoa contain more tannin per cup than the estimated 2 grains per average

cup of tea. Tannins have been implicated in certain cancers of the digestive tract.

Children who have a bedwetting problem will have more difficulty when given cocoa.

Caffeine content may be as high as 112 milligrams per cup of cocoa beverage. Cocoamay interfere with calcium absorption.(3) The cocoa consumed by children in the

mistaken hope that the addition of cocoa and sugar will increase their calcium intake,may actually tie up calcium they get from such excellent sources as whole grains,

legumes, and greens. Chocolate contains 0.45 to 0.49% oxalic acid. The oxalic acid

combines with calcium to form an insoluble compound, calcium oxalate, which passesout of the body unabsorbed.(4)

(2) Additives required to mask bitterness: A bitter taste is usually associated with harmful

alkaloids, pyrolysates, and strongly alkaline substances. An unpleasant taste sensation is awarning signal that something potentially injurious is in the mouth. Masking the injurious

agent with sugar does not eliminate the danger.

A large amount of sugar is necessary to make chocolate palatable. Furthermore, oils

must be combined with chocolate in order to eliminate an unpleasant grainy consistency

in chocolate. Generally milk, cream, or oil are added which produces an extremely richand unhealthful food. Any reasonable quantity eaten is certain to obstruct digestion and

cause fermentation.

(3) The natural contaminants in chocolate: Most cocoa beans are produced in countrieswhere sanitation levels are far below those generally practiced in the United States.

The cocoa is a small, beautiful tree indigenous to the tropical regions of the world, wheremillions of pounds of chocolate, milk chocolate, and cocoa powder are produced

annually. Cocoa is defined as the food prepared by heating and cracking the beans from

the cocoa tree. Chocolate is the solid or semi-plastic food prepared by finely grindingcocoa. It must have a minimum of 50% fat.

The pods are cut from the tree, piled up in the yard of the farmer, and fermented, a

process which takes from three to eight days. During this process people walk over the


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piles; insects, rodents, small animals and other living things make their nests in piles; and

many types of contamination may occur during this primary part of the manufacture of

chocolate. At the peak of the fermentation the temperature builds up, which promotes thegrowth of bacteria and molds. It has been shown that large quantities of aflatoxin, the

cancer producing agent from the molds, can be produced in cocoa beans.(4)

The fermentation is essential for the development of the chocolate flavor. During the

fermentation process the beans own enzymes and wild yeasts enhance the fermentation

process. After fermentation the seeds are sun dried or kiln dried and are then ready to beshipped to the chocolate manufacturers where they are roasted and ground to make a

chocolate liquor somewhat like soft peanut butter. In this stage bacterial contaminants

multiply.(9)

Since sugar and fat both tend to exude from candy, additives are placed in candy to

prevent the surfacing of these materials. Rancidity of the fats can usually be detected

after storage at 86 degrees F from six to twelve weeks. The unpleasant flavor heralds the

presence of the harmful change that occurs with aging of fats. Rancidity can be delayedby certain additives. Whipping agents and other additives provide lightness of texture.(5)

In a booklet published by the United States Department of Health, Education, and

Welfare entitled The Food Defect Action Levels, a specifications listing of current levels

for natural or unavoidable defects in food lists the natural defect levels in chocolate inthe form of insects, rodents and other natural contaminants that are allowable by the

Food and Drug Administration. Up to 120 insect fragments per cup or two rodent hairs

per cup are allowed in chocolate and chocolate liquor used in the manufacture of such

products as chocolate bars.

Four percent of cocoa beans may be infested with insects and still carry the blessing of

the FDA. Visible or solid animal excreta must not exceed 10 milligrams per pound. Forchocolate powder or pressed cakes there must not be more than 75 insect fragments in 3

tablespoons of the powder!

Many individuals who believe themselves to be allergic to chocolate are in fact allergic to

the animal parts that are in chocolate. One 11 year old boy was hospitalized for

abdominal pain and vomiting blood. He had suddenly developed purpura, tiny spots of

hemorrhage in the skin all over the body. It was discovered while he was in the hospitalthat his attacks of skin hemorrhage and abdominal pain could be brought on within a few

minutes of giving chocolate either by mouth or by scratch test in the skin. (6) Chocolate

is also a common cause of pruritus ani, an uncomfortable itch around the anus, theterminal part of colon. Stopping the use of chocolate frequently results in prompt

cessation of the itch.(6)

Should you like further information about this matter you may obtain materials from

FDA Guidelines and Compliance Branch, Bureau of Foods, 200 C. St. S.W., Washington

D.C. 20204


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It seems uncanny that chocolate could ever have gotten to be considered a special food

for children. The Ladies Home Journalway back in October, 1930, carried an ad from

Bakers Cocoa that read The weekly treat became a daily delight and Jimmys weightwent up. What a shame that children have ever been allowed to have any product from

cocoa. Even though chocolate might induce children to drink more milk and eat more

empty calories from sugar and fat, in mice experiments the extra milk does not result inimprovement in nutrition, but only makes their body fat greater. (8)

As for me, any one of the above features would banish chocolate from my dietaryforever. Fortunately for us chocolate lovers, a good substitute is available that has a much

more favorable manufacture and a greater likelihood of being processed under more

sanitary conditionscarob. On all three counts it is a better product than chocolate. It

contains no methylxanthines. It does not require sugar, being naturally slightly sweet.And most aesthetically, it does not require fermentation to develop its flavor. I

recommend it as being superior.

Carobs nutritional value: Almost 8% protein (like other legumes) compared to 2-14% protein in

prepackaged, sugar-laden cereals sold in the supermarkets

Contains a great deal of natural sugar (about 46%)

Contains some B vitamins

Contains the minerals calcium, magnesium, and potassium

Contains some trace minerals such as iron, manganese, chromium, copper, and

nickel

Compared with chocolate, carob is three times richer in calcium, but has one-third less

calories and seventeen times less fat.

Carob is also a rich source of pectin, which aids in digestion and elimination. Pectin is in

the group of indigestible complex carbohydrates commonly called fiber. It is the

substance which makes jams and jellies set up. The pectin in carob is useful for arrestingsimple diarrhea, nausea, and vomiting. Pectin settles the stomach, and like all fiber, helps

take up poisons and toxins in the intestine and eliminate them from the body. Use a 5%

concentration, about 1 T of carob powder to a cup of liquid, or simply make a paste ofcarob powder and water. Lignin is another member of the fiber family found in the

woody part of the carob pod. Both the pectin and lignin have a beneficial cholesterol-

lowering effect.(10)

References1. Jawik, Murray E. Psychopharmacology in the Practice of Medicine. Reviewed in

theJournal of Family Practice 4(6) 1180-1888, 1977.2. Medical World News, March 19, 1979.

3. Chocolate, Coca Cola, Cocoa and Coffee International Nutrition Research

Foundation, Riverside, California.4. Journal of the Association of Official Analytical Chemists 62(5). 1076-9,

September 1979.


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5. Gott, Phillip P. All about Candy and Chocolate. Chicago, Ill. National

Confectioners Association, 1958.

6. American Journal of Clinical Nutrition 6(2), 1960.7. American Journal of Surgery, November 1951.

8. Journal of the American Dietetic Association 32(12) 1171-4, December 1956.

9. Applied Microbiology 20644-654, October 1970.10. Fleming, Diana. Country Life Cookbook. Sunfield, MI. Family Health

Publications, 1990.

For more information contact:

Uchee Pines Lifestyle Center

30 Uchee Pines Road #75

Seale, Alabama 36875Tel. 334-855-4764

www.ucheepines.org
http://www.ucheepines.org/http://www.ucheepines.org/

Chocolate vs Carob Sc

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