CHOCOLATE

The Name of an Enemy

It is at least vaguely understood by most people that the use of

beverages containing methylxanthines (rhymes with Ethel Francine)
such as caffeine, theobromine and theophylline cause physical or
physiologic damage. It is not well, however, that these ill effects are
serious, sometimes calamitous, and may involve any organ or tissue
from 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 include sleep disturbances, headache, restlessness,
palpitations, tremulousness, unsteadiness, vertigo, reflex hype
rexcitability, 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 methylxanthines-- heart disease, allergies,
diabetes and fluid retention. depression may be caused by them, and
they most certainly contribute to our "violent society" with its crime
and child abuse. Most gastrointestinal disturbances are aggravated and
some are caused by methylxanthines. All of the methylxanthines have
been associated with chromosome damage 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 an interference in the normal activity
of certain enzymes, they act as poisons. True to 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 tumors especially in the breast, the socalled 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 using coffee, 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 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) the additives 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. Cocoa may 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 o.49$ oxalic acid. The oxalic
acid combines with calcium to form an insoluble compound, calcium
oxalate, which passes out 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 a warning 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 unpleasant grainy consistency in chocolate. Generally milk,
cream, or oil are added which produces an extremely rich and
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 countries where 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, where millions 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 semiplastic food prepared by finely grinding
cocoa. 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 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 the growth 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 bean's own
enzymes and wild yeasts enhance the fermentation process. After
fermentation the seeds are sun dried or kiln dried and then are ready to
be shipped 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 delayed
by 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
in the form of "insects, rodents and other natural contaminants" that are
allowable by the Food and Drug Administration. Allowed in chocolate
and chocolate liquor used in the manufacture of such products as
chocolate bars, up to 120 insect fragments per cup or two rodent hairs
per cup.
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. For chocolate 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
hospital that 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, the terminal part
of colon. Stopping the use of chocolate 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
It seems uncanny that chocolate could ever have gotten to be
considered a special food for children. The Ladies Home Journal way
back in October, 1930, carried an ad from Baker's Cocoa that read "The
weekly treat became a daily delight and Jimmy's weight went 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 in improvement in nutrition,
but only makes their body fat greater! (8)
As for me, any one of the above features would banish chocolate
from my dietary forever. 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
conditions--carob. 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.