Ingredient in chocolate may become part of cancer treatment

[Guest guest]

Cocoa is loaded with anti-cancer phytochemicals and compounds, says research

 

It's true: cocoa can prevent and reverse cancer. That's because it's loaded

with powerful phytochemicals found naturally in the cacao plant -- the

source of cocoa and just one of many Amazon herbs.

 

But in the real world, people will take this information and misuse it:

they'll stuff down chocolate bars loaded with refined sugars, and they'll

tell themselves that it's good for them! In reality, cocoa is a powerful

medicinal herb, but almost nobody in America has ever tasted cocoa by

itself. In America and most western societies, cocoa is always consumed with

massive quantities of sugar and other food additives. The result? It's

probably worse for you than eating nothing at all.

 

If you really want the benefits of cocoa (and, yes, the anti-cancer benefits

are real), you'll have to find chocolate bars made with pure cocoa, and made

without any sugars or artificial sweeteners. You can also buy nutritional

supplements containing theobromine cacao (cocoa).

 

 

http://www.newstarget.com/000132.html

 

 

 

[Guest guest]

Your post begs the question. Tell us of a source for chocolate bars, which can

be depended on to provide their product with sound nutritional principles in

mind. If you don't know of such a company, perhaps someone else on this site,

can point to a good company.

 

It's amazing how large a number of chocolate-bar outfits have popped up in the

last few years in response to the good news about cocoa as a powerful

antioxidant. But I know of not a single source of " nutritonally sound "

chocolate bars. Either they're impossible to make, without producing an acrid

and horribly sour bar, or I don't know which are the good companies out there.

JP

-

eL

Monday, May 09, 2005 9:24 AM

Ingredient in chocolate may become part

of cancer treatment

 

 

Cocoa is loaded with anti-cancer phytochemicals and compounds, says

research...

 

(snip)

 

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Version: 7.0.308 / Virus Database: 266.11.7 - Release 5/9/2005

 

 

 

[Guest guest]

I was being treated for colon cancer; I finished radiation and on the very last

chemo treatment, I had a severe allergic reaction and was rushed to the

hospital. I spent two days in hospital, two days and home and four days

recuperating in our local hospital for Post Traumatic Stress Disorder brought on

by the reaction.

 

Since that time I have opted out of traditional medicine and am on a totally

holistic program. I have a product that I purchased online that I add to shakes

that I make everyday.

 

It is called Wondercocoa, made of 100% roasted cocoa beans. No preservatives,

artificial coloring or flavorings. Nothing added - no emulsifiers or alkali.

It is 100% pure cocoa, sugar free and caffeine free. There are also a few

recipes for hot cocoa, chocolate sauce and brownies.

 

Hope this helps.

 

Karima

 

 

[Guest guest]

I buy Coca Powder from beyond-a-century.com and put it in capsules.

 

--

 

Steve - dudescholar1

 

" What luck for rulers, that men do not think. "

--Adolph Hitler

 

On Monday 09 May 2005 8:10 pm, John Polifronio wrote:

> Your post begs the question. Tell us of a source for chocolate bars, which

> can be depended on to provide their product with sound nutritional

> principles in mind. If you don't know of such a company, perhaps someone

> else on this site, can point to a good company.

>

> It's amazing how large a number of chocolate-bar outfits have popped up in

> the last few years in response to the good news about cocoa as a powerful

> antioxidant. But I know of not a single source of " nutritonally sound "

> chocolate bars. Either they're impossible to make, without producing an

> acrid and horribly sour bar, or I don't know which are the good companies

> out there. JP

> -

> eL

> Monday, May 09, 2005 9:24 AM

> Ingredient in chocolate may become

> part of cancer treatment

>

>

> Cocoa is loaded with anti-cancer phytochemicals and compounds, says

> research...

[Guest guest]

Steve

Thanks for the the info. But, me and many others are looking for cocoa-based

chocolate bars, made with a minimum of sweetening. This sweetener can be

Stevia, or some such food, that sweetens very effectively without creating

insulin problems for most people. I understand that chocolate bars that have at

least 70% cocoa, are acceptable as effective antioxidants, and it only remains

to solve the palatability problem. I assume we could end up with a fairly

delicious, and safe, " bitter-sweet " bar.

JP

-

steve

 

 

I buy Coca Powder from beyond-a-century.com and put it in capsules.

 

 

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Version: 7.0.308 / Virus Database: 266.11.8 - Release 5/10/2005

 

 

 

[Guest guest]

, " John Polifronio "

<counterpnt@e...> wrote:

> Steve

> Thanks for the the info. But, me and many others are looking for

cocoa-based chocolate bars, made with a minimum of sweetening. This

sweetener can be Stevia, or some such food, that sweetens very

effectively without creating insulin problems for most people. I

understand that chocolate bars that have at least 70% cocoa, are

acceptable as effective antioxidants, and it only remains to solve the

palatability problem. I assume we could end up with a fairly

delicious, and safe, " bitter-sweet " bar.

> JP

> -

> steve

> I buy Coca Powder from beyond-a-century.com and put it in capsules.

>

 

The FDA has forbidden the commercial use of stevia as a food

sweetener within the USA so that will never happen here, however Japan

has banned aspartame using stevia instead, for candybars, dietpop, and

other snacks. We don't have this privilege, and so

we must make our own. Try combining stevia with organic cocoa or

carob...umm,yummy!

Penny

[Guest guest]

Have you tried Koaka dark chocolate which is 70% organic cocca. I have

had this chocolate before - delicious - the sugar is raw cane sugar

that still has molasis, so its good.

 

Alternativley, you could try having organic cocca in a bit of hot milk?

[Guest guest]

At 05:30 PM 5/11/2005, you wrote:

> , " John Polifronio "

><counterpnt@e...> wrote:

>

> The FDA has forbidden the commercial use of stevia as a food

>sweetener within the USA so that will never happen here, however Japan

>has banned aspartame using stevia instead, for candybars, dietpop, and

>other snacks. We don't have this privilege, and so

>we must make our own. Try combining stevia with organic cocoa or

>carob...umm,yummy!

>Penny

 

I can go googling but can you tell me why the FDA has forbidden the

commercial use of stevia as a food sweetener?

 

Thanks,

 

Gary

[Guest guest]

On Wednesday 11 May 2005 6:30 pm, Penny wrote:

> , " John Polifronio "

>

> <counterpnt@e...> wrote:

> > Steve

> > Thanks for the the info. But, me and many others are looking for

>

> cocoa-based chocolate bars, made with a minimum of sweetening. This

> sweetener can be Stevia, or some such food, that sweetens very

> effectively without creating insulin problems for most people. I

> understand that chocolate bars that have at least 70% cocoa, are

> acceptable as effective antioxidants, and it only remains to solve the

> palatability problem. I assume we could end up with a fairly

> delicious, and safe, " bitter-sweet " bar.

>

> > JP

 

 

 

 

 

Perhaps one can import some dark chocolate bars from Japan?

 

--

 

 

 

 

Steve - dudescholar1

 

" Reasonable people adapt themselves to the world. Unreasonable people attempt

to adapt the world to themselves. All progress, therefore, depends on

unreasonable people. "

--George Bernard Shaw