More on chocolate

[Guest guest]

Kit sent this to me off-list, but it needs to be shared so I'm forwarding it

in. Thanks, Kit.

 

Magnesium deficiency is one of the most common problems there is in many

industrialized countries. Magnesium rarely is replaced in crop land, and a

lot of what Mg is in foods get processed out. Plus, many people are not

eating the foods which are rich in Mg. One of the richest sources is

mustard greens. I believe walnuts also are high in Mg.

 

Mg deficiency has been linked to a variety of problems: Asthma,

nervousness, " jitters " , one kind of kidney stone, some (not all) cases of

high blood pressure, allergies, decreased immune system functioning, the

build-up of plaque in arteries, some cases of insomnia, cramps and tics,

muscle spasms, some cases of seizures, lowered pain theshold, and a tendency

to form blood clots. For more information, consult the work of Mildred

Seelig, MD, American College of Nutrition. An ER doctor I once knew said

that IV Mg will stop an asthma attack that the strongest asthma drugs won't

help.

 

Mg deficiency is a particular problem for people with CFIDS AND their

biological relatives. Many PWCs (People With CFIDS) see a lessening of

symptoms once Mg-replacement therapy is started. It's not a cure for CFIDS,

but it can sure help many PWCs.

 

In addition to concerns for other PWCs, I am concerned for their biological

relatives. I have seen no studies on this and this is strictly from

obsevation, but when you start to look at PWCs and their biological

relatives, it's like looking at a catalogue of medical conditions which have

been linked to Mg-deficiency. I am particularly concerned about the

tendency to blood clots. I and a number of PWCs I know have had relatives

die of blood clots.

 

Some forms of Mg are better absorbed than others. (Sorry, don't have access

to that information this morning.) Malic acid - found in abundance in apples

- will increase Mg absorption and utilization. Aluminum will decrease it.

Some PWCs will require injections of Mg for a time until their health

improves enough to the point where they can absorb and utilize adequate

amounts from pills or even from Mg preparations placed under the tongue.

 

But getting back to chocolate. One of the roles of Mg is that it enhances

GABA, an inhibitory neurotransmitter. GABA and the excitatory

neurotransmitter, NMDA, are supposed to be in balance. NMDA enables nerves

to " fire " and GABA inhibits their firing. When NMDA is too high relative to

GABA, " nervousness " and seizures can result. When GABA is too high relative

to NMDA, coma will result.

 

Many PWCs report being overwhelmed by the patterns in a rug, by the smells

in a supermarket, by any sensory input. A touch can feel painful. What is

happening is that the inhibitory neurotransmitter GABA is too low and nerves

are firing too often. (See the work of Paul Cheney, MD, and informaiton from

the CFIDS Association of America.)

 

Muscles need Mg in order to be able to relax. Too much Mg can be fatal. Mg

supplementation definitely is not a case of " if a little is good, more will

be better. "

 

And some (not all) cases of PMS are relieved by Mg supplementation.

 

Information from Kit follows:

 

Chocolate may be used by some as a form of self-medication for dietary

deficiencies (eg, magnesium) or to balance low levels of neurotransmitters

involved in the regulation of mood, food intake, and compulsive behaviors

(eg, serotonin and dopamine). Chocolate cravings are often episodic and

fluctuate with hormonal changes just before and during the menses, which

suggests a hormonal link and confirms the assumed gender-specific nature of

chocolate cravings. Chocolate contains several biologically active

constituents (methylxanthines, biogenic amines, and cannabinoid-like fatty

acids), all of which potentially cause abnormal behaviors and psychological

sensations that parallel those of other addictive substances. Most likely, a

combination of chocolate's sensory characteristics, nutrient composition,

and psychoactive ingredients, compounded with monthly hormonal fluctuations

and mood swings among women, will ultimately form the model of chocolate

cravings. Dietetics professionals must be aware that chocolate cravings are

real. The psychopharmacologic and chemosensory effects of chocolate must be

considered when formulating recommendations for overall healthful eating and

for treatment of nutritionally related health issues.

http://www.chocolate.org/choc.html

 

 

certain chemicals in chocolate trigger the mood-lifting chemical serotonin.

http://www.findarticles.com/cf_dls/m1175/6_33/66278305/p1/article.jhtml

 

I find goldenseal will lower blood sugars and that helps relieve cravings. A

couple of days of the tincture and my sweet tooth is gone. Chocolate raises

seratonin and stimulates the same part of the brain as, ahem...sex. If you

could substitute that you will also be giving yourself a cardio-vascular

workout.

 

I also think it sounds as if you may have a magnesium deficiency. Why not

try eating some foods that are rich in magnesium and see if this helps. Here

are some foods that contain

magnesium...cherries, apples, nuts, figs, raisins, turnips, prunes, milk,

legumes, spinach, whole cereals, soybeans and natural brown rice....and if

you still must absolutely have

some chocolate, why not substitute it with carob?

 

 

Im a Naturopath (herbalist) practicing in Australia.

I have used a herb call Gymnema, with successful

treatment of sweet cravings .

A lady I treated said after 1 dose of the liquid

extract she ate a whole mars bar without tasting

the sweetness of the chocolate.

Gymnema numbs your sweet taste buds (temporarily)

after 20 drops of the alcohol extraction.

May be worth a try, talk to your nearest Herbalist.

http://www.algy.com/herb/HERBBOARD/messages/5274.html

 

 

Experts are actively conducting research to determine other causes of

cravings. Recent research has focused on chemicals in the brain, called

neurotransmitters, that might affect one's mood and desire for different

types of foods.

One of the better understood neurotransmitters is serotonin, which is

thought to help people feel calm and relaxed. According to one theory, a

decrease in serotonin levels leads to craving for starches and for sweet

foods, like chocolate, because foods high in carbohydrates may help boost

the amount of serotonin in the brain. A feeling of well-being is said to

return with a rise in serotonin levels.

Additionally, some researchers believe that serotonin levels are related to

premenstrual syndrome (PMS) and may explain premenstrual cravings for foods

containing carbohydrates (sugar and starches).

Many different brain chemicals have been linked to eating and to cravings

http://www.geocities.com/Paris/2177/cravings.html

 

 

The cocoa bean is about 31% fat, 14% carbohydrate and 9% protein, rich in

the amino acids tryptophan, phenylatanine, and tyrosine that are

norepinephrine and dopamine precursors.

 

Chocolate Craving

The effects of chocolate on behavior and mood may be involved in the

etiology of chocolate craving, the most common craving in North America that

affects 40% of women (more at the time of menstruation) and 15% of men.

Craving is related to the aroma, independent of sweetness, texture, and

calories. It presumably relates to the content of phenylethylamine, an

amphetamine-like substance that selectively increases tryptophan uptake by

the brain.[7] This results in increased brain levels of 5-hydroxytryptamine,

a dopamine precursor. Dopamine has been postulated as the inducer of

feelings of " pleasure

Recently, investigators have extracted several Nacylethanolamines

(arachidonyl, linoleoyl, and oleoyl) from cocoa powder.[8] Anandamide (the

arachidonyl amine) is a brain lipid that binds to cannabinoid receptors with

high affinity and mimics the psychoactive effects of plant-derived

cannabinoid drugs; it may be an endogenous cannabinoid neurotransmitter or

neuromodulator. These compounds were not found in white chocolate that

contains only cocoa butter and milk, nor in brewed espresso coffee. The

oleoyl and linoleoyl derivatives inhibit the breakdown of anandamide, thus

indirectly mimicking cannabinoids. The

Cannabinoid drugs heighten sensitivity and produce euphoria. Thus these

compounds may intensify the sensory properties of chocolate essential to

craving, or interact with the methylxanthines in chocolate to produce

transient feelings of well-being.

Some 30% of psychiatric patients with mood disorders consume chocolate, a

figure not dissimilar from the general public.

 

 

 

 

 

 

 

 

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