You are certainly right, Dynamite, I have not been able to purchase Postum for some time now. Indeed, after drinking it since childhood. Herb teas are what I use now.

A few words regarding chocolate: The booklet, Poison with a Capital C, A Case Against Coffee and Other Brown Drinks, by Agatha Thrash, MD., condemns chocolate in several ways. As chocolate grows naturally it is highly bitter and bad tasting. Lots of added sugar and flavorings are necessary to make it palatable.

Several harmful alkaloids are also present. These include theobromine, and theophylline, etc. which can irritate the stomach, cause flushing of the skin and localized itching. The kidneys and liver are involved in dotoxifying and excreting these drugs. And if these organs are underactive, these methylxanthines can accumulate to high blood levels.

Dr. Thrash goes on to explain how cacao beans are fermented in the manufacture of chocolate. It has been shown that large quantities of aflatoxin (a cancer producing agent from molds) can be found in cacao beans. Aflatoxin contamination of cocao has been reported by many chemists. ...A high content of fat, as well as various additives round out the finished product which the doctor does not recommend. Instead she notes that carob is an good substitute. It's highly palatable, has a mild flavor and natural sweetness.

Suzanne

Raw cacao is being marketed as one of the "hot" "Super Foods", being extraordinarily nutritious!
See for the full article.


Raw cacao nuts as beans, nibs, powder, candies, and other delights that use what are considered more "healthful sweeteners" are available at health food stores and "the net".

What do you think, should we buy into it?

I'll buy some of that...particularly the minerals, antioxidants, and caffeine parts. I question the vitamin C, fiber, and sugar parts.

I've long been aware that chocolate is a high-magnesium food. Magnesium is a muscle-relaxant, not a stimulant. It is quite possible that some of the craving for chocolate originates with the body's need for magnesium and possibly the trace mineral chromium. However, the answer to a craving for chocolate in both cases is to supplement the diet with some magnesium and chromium. When the body has an adequate balance of these minerals, the craving for chocolate will likely vanish. Brewer's yeast is high in chromium. That's a good place to start.

Pure cacao may be a wholesome food. However, chocolate is rarely ever pure cacao. It's mostly corn syrup, sugar, processed milk fats, etc., all of which turn an otherwise healthful food into the body's poison.

Blessings,

Green Cochoa.

Hmm, so eating 90% cacao dark chocolate is more healthful than drinking the chocolate bewerages? Also, going for brewers yeast for chromium, would that include drinking beer?

The interesting thing about the "beer" part there, Vaster, is that the body somehow develops a craving for beer, perhaps in part seeking the B-vitamins and the chromium, etc. that the body intuitively expects there...however, those nutrients were skimmed off in the yeast, leaving the beer itself without them. Thus, the craving perpetuates itself, as those who crave the beer continue to imbibe that which is devoid of the true source of their craving.

Theoretically, vitamin and mineral supplementation should help to ease the addiction of the alcoholic as well, but big pharma doesn't make money selling vitamins, nor for researching them. So most doctors have no education in the therapeutic use of vitamins and minerals.

Blessings,

Green Cochoa.

Of course the raw cacao in the form of nibs and whole beans is what the article I am referring to is selling, so you get the fiber and enzymes as well.

You can eat it as is or grind and mix with date, ad to a smoothie. . .

But I find chocolate in any form tends to be addicting.

BTW GC do you eat another touted superfood "durians"? I have never tired them but have heard if you get past the smell, that they are delicious. They have frozen ones at the asian market, but I haven't brought myself to try any yet.

Crater,

I love durian. However, the frozen ones are only for those addicted to durian who have no other way of getting it. Frozen durian versus fresh durian is probably about like the difference between fresh juicy figs and frozen figs. A lot of the flavor and some of the texture is lost in the freezing. If you've never had durian, and would prefer to enjoy it, it's best to get a native in a country where it's grown to help you select a good fresh one. Once you've learned to like it, you'll always like it. If, however, you try a poor-quality durian the first time, you will find it hard to ever overcome your prejudice enough to enjoy it later.

For me, I like the smell of durian. People like to say all kinds of things in order to impress others, and the smell of durian is one of those things commonly exaggerated, about as commonly as the size of the fisherman's catch.

Having said that, the best quality durian has the least odor. There are many kinds of durian, just as there are many kinds of apples. Malaysia claims to be the durian capital of the world in terms of durian quality and variety. Supposedly, they do not export it. Thailand has some of the very best, in my opinion. In Malaysia they gave me some "bitter durian" which they claimed was the king of durian. It did have an almost bittersweet taste to it which was rather unique. Nor was its flesh the typical creamy yellow color, but more of a blackish color. I still prefer Thailand's "king of durian" which is also frequently exported. It is called "Hmon Tong" in Thai, which means "Golden Pillow." It's the best in terms of mild, sweet flavor and low odor. It always sells more dearly than the more odorous kinds like the "Monkey Durian," or the "Egg Durian."

One of the things that I've always enjoyed considering since having learned about durian and jackfruit, is the sheer size of the fruits! I remember learning in Sabbath School as a child that God made the watermelons and the pumpkins to grow on the ground and the peaches and apples up in trees, because...can you imagine what might happen if a watermelon hit you on the head?! Hahaha. My Sabbath School teachers were oblivious to the existence of durian and jackfruit! I guess the tropical areas of the world seem to have the most dangerous fruits. (Consider also the coconut.)

I find durian to be addicting. I think that this is based on its flavor....but who knows? maybe someone will do some research and tell me I must stop eating it now because it has some caffeine.

Blessings,

Green Cochoa.

I have had the dubious honor of tasting the durian in Thailand. I do not know which kind it was. In my opinion, it smells like slightly fermented strawberries, and tastes a little like a slimy combination of cabbage and cellery. Would you be able to identify the kind from my description Greenie?

I'm not sure, but I think you may have gotten a durian that was picked too green and/or had not fully ripened. A ripe durian should not taste as bland as celery and cabbage...not at all. Was the durian also nearly as crispy as cabbage and celery? Ripe durian will have flesh as soft as persimmon.

Thai people like to make "durian chips" out of the greener ones. They fry it and dry it, and it tastes very good, almost like a sweetened form of potato chip.

Blessings,

Green Cochoa.

Thanks for the first hand info on durian GC. Sounds like they get pretty big.

A person sure needs to watch where they are walking, which reminds me this just came out yesterday.