Last week, Whole9 reader Chris posed what appeared to be a relatively innocuous question about our Whole30 program. Chris wrote, “Is 100% pure cocoa okay?”
This simple yes-or-no request prompted a 17 hour heated debate within the Whole9 household. We battled, we point-and-counterpointed, we took time outs so we could cool off enough to continue the discussion. And while this actually isn’t a big deal issue for us – certainly not one worthy of an entire blog post – Dallas hates to lose, and I love to argue. Which means this debate could rage on for months while poor Chris stands poised with a spoon full of cocoa powder over his steaming cup of coffee, pleading, “Just TELL ME, people.” So today, we thought we’d share our points of view here with our readers, and ask you to weigh in on the issue. Just for fun. (And the smug and shameless joy that comes with winning an argument.) So read, share your thoughts, and then we’ll announce the final decision at which we arrived, as an addendum to this post. Just hang in there, Chris.
Melissa’s Position:
It’s true that 100% cocoa is not the same as commercially processed chocolate. It’s natural, unsweetened, may have some negligible health benefits (which plays no part in my thought process, but I’m sure Dallas will mention it below) and technically meets all the criteria of a Whole30-approved food. But making a technically perfect food choice isn’t the whole story of a Whole30, and we’re not about to let something with potentially significant mental and emotional down sides slide in on a technicality. And certainly not something that misses the bus as much as a CHOCOLATE substitute. Hell, if we let cocoa slip into our program, you might as well add red wine and label us “Primal”. (And nobody, especially me, wants that.)
While 100% cocoa sure isn’t sweet in flavor, it’s chocolate-y enough that many will see it, use it and abuse it as a pseudo-chocolate crutch. You know who you are - the carb-addicted sugar-a-holics, missing your beloved chocolate while on the Whole30. And while you are here to change your habits, change your cravings and change your relationship with food… you are also desperate enough to get your fix by rationalizing the addition of “Whole30-approved” cocoa powder to your coffee, coconut milk and anything else that could act as a Pseudo-Chocolate Delivery Mechanism.
And that goes against everything the Whole30 stands for.
So while I have no issues with the technical properties of the food itself, I’m not okay with allowing a functioning chocolate substitute like 100% pure cocoa into our Whole30 program. It’s not just about the food choices, it’s about breaking patterns, habits and cravings, and 100% pure cocoa is simply not contributing to that particular cause.
Dallas’ Position:
While I’m certainly not a proponent of including foods in our Whole30 program that are “iffy”, I believe that our rationale for including or excluding foods for our Whole30 program should be consistent and rational. In my opinion, 100% unsweetened cocoa (which, by the way, isn’t all that much fun to eat all by itself) is much like, say, cinnamon. It can be used to provide flavor to many delicious dishes, many of which are clearly not Good Food, but in and of itself is a innocent enough plant product.
We talk a lot about being aware of why we make the food choices we do, and that exorcising your Sugar Demon is a major goal of the Whole30. As one example, we caution people not to overeat fruit during the Whole30, since fruit does contain sugar (and is often very sweet-tasting). We make the point that substituting fruit for a handful of candy is not achieving the goal of freeing yourself (and your brain!) from the powerful bonds of sugar addiction. But just because fruit contains sugar doesn’t mean we categorically exclude it – only that we encourage you to be careful and thoughtful about your fruit consumption.
Melissa says the rich, intense chocolate-y flavor of 100% cocoa could be reminiscent of your (old) favorite chocolate bar. But using cinnamon in my PWO sweet potato could remind me of the glorious taste of a Cinnabon roll… and yet cinnamon gets two thumbs up from the Whole9! It’s not just about whether cocoa can be made into something that doesn’t even remotely resemble health food – it’s about carefully considering why you are choosing to eat it. If you’re still in the midst of your Whole9 Chocoholic Rehab Program, then steer clear (just like I’d tell those of you who are still in serious sugar withdrawal to pass on dried fruit initially). If, like me, you are in complete control of your Sugar Demons, then cocoa is nothing more than a spice, added to improve the flavour of your dishes. Let’s not scapegoat the Theobroma cacao, people. There are no direct down sides of 100% pure cocoa, and therefore it should be allowable by Whole30 standards.
Your Turn:
Post thoughts to comments!
I have to give the nod to Dallas. Mind you, I am commenting as I sit here sipping some coffee mixed with coconut milk and two spoons of 100% cacao. Absolute heaven… but had I not conquered my sugar demons the bitter taste of the cacao would not be palatable. I think this falls into the same category as Lara bars and dried fruit. So, what’s the final Whole30 approved verdict?
I’m with Dallas, talking unsweetened cocoa powder here, not the sugar laden stuff people add to milk to get 30 grams of sugar in one cup of a drink. Unsweetened cocoa has some pretty good health benefits, just like cinnamon.
http://nutritiondata.self.com/facts/sweets/5471/2
I agree with both! With myself as the example of course. When I’m trying to “get off the crack” my crazy ridiculous obsessed addictive brain will rationalize anything AND I MEAN ANYTHING to get a fix. I can take down 4 cups of frozen blueberries drizzled in coconut milk in a sitting. I have literally eaten spoonfuls of honey telling myself it was “paleo”. Ditto with medjool dates. Sweet Jesus (no pun intended) I can take down 15 or 20 of those at a time if they’re available. When you guys posted about coconut milk ice cream I had to ban it from my house.
I am obviously a powerful sugar addict. So in the short term when I’m trying to get off the crack, I need to get rid of all pseudo sweet things that make me continue the craving. This includes honey, dates, and cocoa. And probably most fruit if we’re really getting technically. But in the long term? When I’m under control? I think I could dust a little cocoa powder into some coconut milk and heat it up on a winter night.
Just for the record? I’ve used cinnamon AND unsweetened cocoa powder in homemade spaghetti sauce depending on the mood I’m in. It gives it an awesome middle eastern flair.
I’m giving the nod to Dallas, after doing a little of my own research. PLUS today I get this newsletter in my box about what we know to be “pure” cacao and what we don’t. Yes, I said “cacao” and not “cocoa”. This link does give you an offer to buy, but does provide enough information to research for yourself why you might want to source some pure Arriba Nacional for your health!
I think Moxy Boss and Dallas are actually on the same page… just different time zones.
I hear Melissa saying no, because it doesn’t help break the sugar habit. And I hear Dallas saying yes, but only once the sugar habit is broken (otherwise, no).
So it’s not an “open the door and become Primal” situation, although I fully understand people could take it that way… it’s a “hey, know thyself and thy pitfalls” approach, more reminiscent of the need for individual responsibility and awareness that we also hear from the likes of Robb Wolf.
And so even though I love you both, I’ll go with Dallas on this one, just because he deserves it from having to play the “Bad Cop” so often.
Sorry Melissa, I’m normally a hard and fast rules guy (b/c we romanticize our choices after the fact and wonder why we don’t get results if we allow too much flexibility) but I actually favor philisophical consistency above rules. Dallas wins. Cacao is not bad enough to warrant an exception. That said, I’ve never used it in anything and have no immediate plans to.
First off, I’m glad that these are the intense discussions that go on at the Whole9 household.
I will have to also agree with Dallas.
After 15+ years of living under intense vegetarian dogma, I’m glad to be free of those restraints with the past 3 years of my paleo/primal life. One of my favorite parts of my new found life is my ability to make decisions based on what makes the most sense and not unwaivering, hard-line dogma. I don’t really think that using 100% cacao is really going to make someone spin off the wagon if used with other properly chosen foods. I did the Whole30 with 100% compliance when it came to food selection but I will never agree with rule #8 “do not try to shove your old, crappy diet into a shiny new Whole30 mold” because you can certainly choose foods that give you comfort without spinning out into eating garbage. I believe there is a whole emotional component of eating and when you constantly deny what may comfort you, I don’t be that compliance will last. On my Whole30, I consumed a meal of pastured pork, spinach, onions, olives, eggs, and almonds…. that were formed into a pizza but it in no way made me run to Pizza Hut the next day.
Melissa, please don’t get out your ruler to slap my knuckles. You’re awesome and I really appreciate both of your work.
I completely agree with what Adam said about you two saying the same thing. I actually had to re-read the post to figure out who was pro and who was con in the argument.
I think it all boils down to the personality type of the individual. There is no question that 100% cocoa should be whole30 approved. The real question for the individual taking on the whole30 is, “Is it the right choice for me?” If the person is a chocoholic then they should probably stay away from cocoa. That would have to be a personal choice but I think a hard and fast rule against it in the whole 30 is unnecessary. Luckily for me I do not have an addictive type of personality and I can eat things that are similar but approved and not have it change my eating style. It all comes down to knowing your own weaknesses and staying far away from them.
Kurt, the PaNu doc, has a very strict viewpoint on the subject and wrote a interesting piece on his blog a while back. He referred to things like Paleo pancakes as “sugar vehicles”. He is a hardliner and has a humorous writing style when he gets on a rant. Here’s the link:
http://www.paleonu.com/panu-weblog/2010/1/13/smoking-candy-cigarettes.html
Kevin
Hi,
First I’m really glad there are people like you emphasizing a 100% approach. However, Dallas is going to get my vote on this one.
Unsweetened cocoa powder is 12 calories a Tb. If I have 2-4 servings a week this is a tiny fraction of total caloric intake. There are lots of things to eat that may generate odd cravings for the same or other foods, but this hasn’t been one of them for me. If anything, allowing unsweetened cocoa has helped me avoid the sugared versions because #1 they start tasting too sweet and #2 make the brain go loopy. And it’s nice to feel the love endorphins once in a while.
In addition cocoa may have more than ‘negligible’ benefits. Here are the highest anti-oxident foods per orac value:
cloves, ground – 314,446. Super-high but tough to eat more than a tiny amount. Even when used in recipes it is like 1/4 tsp.
sumac, bran – 314,400. ??? No idea what this is or where to get.
cinnamon – 267,536. Love that cinnamon!
sorghum bran – 240,000. Again who knows what this is and sorghum sounds like sugar/grain which I don’t want.
oregano, dried – 200,129. Another fave, put it in parsely chimchurri sauce all the time. But still in relatively small amounts.
turmeric, ground – 159,277. Curry powder on cauliflower!
acai berry, 102,700. Something to the hype?
another couple sorghum and sumac products.
cocoa, dry powder, unsweetened comes in at #10 with 80,933!
Data from http://oracvalues.com/
Cloves, cinnamon, oregano and turmeric have been used as flavorings and medicines for millenia. So there may be something to this orac thing. And if there is, having a few Tb of the #10 sounds like a good idea. Although cinnamon has the higher absolute value, I rarely have more than 1/2 tsp at a time, but it’s pretty easy to have a Tb of cocoa. There are 3 tsp to the Tb, so if my personal serving sizes for these foods are 1/2 tsp cinnamon and 1 Tb choc, I get more antioxidants by having the cocoa. Or better yet, both
Last note – there are a lot more antioxidants in cocoa that is NOT dutch proccessed. The dutch cocoa is further down the list with about 1/2 the score of the un-processed powder.
Seems to me that it should be treated the same as other spices…used sparingly as a flavor enhancer. Now what about those cocao nibs?!
Up until now I’ve had a lot of respect for a lot of the people trying to help us see along a better/different path, including both Whole9 AND Mark Sisson (along with Robb Wolf and a bunch of others); up until now that is! Was that “primal” slam an intentional swipe at Mark?? Sure came across that way, and also seemed way uncalled for and unnecessary to make the point; not that you’ll care — just one person here — but Whole9 just lost a whole lot of my former respect and probably my blog sub…
Hey Guys – I’m so glad this has come up because even though these days I can walk past the chocolate shop and not get hypnotised by the chocolatey badness of it all but the thought of reminising every now and then isn’t so bad either.. I am probably going to say that I’m with Dallas on this one but I don’t think it should be included with new people doing teh whole30, but after the 30 days in the maintenance stage it could be included as a treat per say.
It is true that it may trigger a binge for people who aren’t yet rid of their chocolate demons.
In saying that. I know that you say no “Paleo-fying” anything, so does that mean you cannot cook with almond meal and bake things?
I like to stir fry my chicken with a bit of coc oil and throw some chipotle or cayenne on it and a good heaping scoop of raw cacoa powder…maybe a little giger sometimes and shredded coc..also delish on shrimp! I agree on both sides however that u have to have conrtol of yr sugar demon and fight the urge to shove yr crappy diet into a shiny paleo wrapper ….however I have to give Dallas the extra point for the cinnamon roll/ PWO sweet potato analogy….point well made. Love ya both! Keep it rollin!
I felt a little of what Glenn felt when I read the jab at “primal”. That seems a lot like the finger pointing between religions or political parties. We’re all trying to make changes to better ourselves, and I read the Whole9 AND Mark’s Daily Apple… EVERY DAY! Both of them! I read opinions of lots of paleo/primal/crossfit/etc blogs, and I apply what I think I need to apply to my lifestyle. Know that you are working with Mark, not against him, to better the lives of many people.
And I am a recovering sugaraholic. If I am desperate for chocolate, nothing else will do. I allow myself the darkest chocolate possible, and then I go back on the wagon. A daily dose of 100% cacao would just make me crazy. Sincerely, Karyn
Karyn/Glenn – I have to come to the defense of Melissa on the “primal” comment that was made. Not that she needs me to do so… but, I think you guys are both jumping to judgement on what was implied by the primal comment. Mind you, I don’t have any affiliation with the Whole9 or Dallas and Melissa other than following their blog. I also follow Mark Sisson, Robb Wolf, and some of the others you likely follow. My wife and I have a recipe site that features Primal and Paleo inspired recipes and we always recommend MDA to our friends and readers.
With that said, I believe that the Whole30 program is much more than just an approachable Paleo or “Primal” diet/lifestyle plan. It is about changing your relationship to food in a way that takes health, wellness, and AWARENESS to another level. This is based on my own experience with the Whole30 program. After being strictly 100% Primal for a year I took the first Whole30 plunge a few months ago. It was probably easier for me to do so because I did not have to eliminate much from my already “clean” Primal diet. I did cut out the dark chocolate, the wine, the raw cream, the greek yogurt, the paleo-ized recipes/desserts, and the occasional tsp of honey. IT CHANGED MY LIFE! Specifically, my athletic performance, my body composition, and my relationship to food, in ways that I did not think were possible given where I already was in my Primal journey. As Robb Wolf would say, try it and see how you “look, feel, and perform” then judge for yourself how this is a unique plan…
So when Melisa implies that she doesn’t want this to be confused with the Primal way, I simply interpret that as saying that the objective/goal of the Whole30 is different and I don’t think she is discounting the value of being Primal or of following Mark’s advice.
Best in health,
Henry @ NuttyKitchen
@All: I’m going to clear up this “Primal” thing immediately, as some appear to be projecting the meaning of the referenced sentence above far beyond our intentions.
Mark Sisson, by design, has “approved” the inclusion of certain foods in his Primal diet – such as red wine – not because he believes they truly make people healthier, but because people like them. His 80/20 plan means that 80% of a Primal diet is designed to improve health, and the other 20% is designed simply to make people happy. This thought process is referenced often throughout Mark’s own descriptions of the diet he created, and is exemplified in this article. And we’re not saying there’s anything wrong with that… but understand that Mark’s goals are not the goals, nor the intentions, of our Whole30 program.
We do not include foods in the Whole30 simply because people like them. We won’t ever do that. We want every single food in our Whole30 program to lead you to better health – thus the Great Cocoa Debate. And we take it a step further, eliminating foods that are technically approved ingredient-wise, but don’t support the goal of changing your relationship with food.
To connect the dots a bit more clearly, there is not a single case to be made that red wine actually makes you healthier. (Don’t even try to sell me the “resveratrol” or “anti-oxidant” argument. That good stuff comes from the grapes, not the alcohol.) So my comment about throwing in the towel and calling ourselves “Primal” is simply our way of saying that we will always hold the line with the inclusion of food that makes you healthier in our Whole30 program.
To those we may have offended, that was never our intention. And please, don’t believe for a second that the idea of losing “just one reader” isn’t important to us. We’re on these comments ourselves, every day, personally, because we appreciate every single person who reads and contributes here. Your opinions matter, and are the reason we are here in the first place. So Glenn, thank you for sharing, and we really do hope you continue reading.
Okay, I’m with Melissa on this one. One of the points of Whole30 is to change your relationship with food. When I started I would not have considered myself a fruit person. As soon as Melissa took away my sugar I could not get enough. Had I kept satisfying my sugar cravings with Whole30 approved fruits I would have continued on my roller coaster of sugar highs and crashes, no relationship change. Yes, in my case the fruit crutch was obvious but maybe, for a less sensitive person, that cocoa crutch isn’t so obvious and it lets that chocolate/sugar addiction hang out in the dark. Eventually it will bite you. After your Whole30, I agree totally Whole9 approved.
Sorry Dallas, but I assure you my opinion is in no way influenced by the facts that Melissa and I share like, the most awesome name ever, she taught me to deadlift and her e-mailing me 20 times a day while I kicked my sugar monster. Hugs to both of ya!
Because I believe in chosing sides here, I agree with Dallas. However, Melissa makes some great points.
When I did my Whole30, I researched agave sugar, sweet potatoes, and lunch meat – all gray area food from what I found. Then I had a spoonful of sunbutter that had agave sugar in it (I hate ordering food online and have yet to find this stuff without any form of sugar in stores). My physical response at first was intense happiness. I found something so good I could live on it alone for 30 days. Then I realized it was my body reacting to the sugar in it, and threw it away.
With lunch meat, I ate the least processed option as a last resort and eventually cut it out, and a sweet potatoe I regarded as a paleo treat (plain, no cinnamon, mostly because I had them at restuarants where they mix the cinnamon and sugar, but now because I feel they are sweet enough).
My husband did the Whole30 with me and lived on dried fruit and honey (I tried to talk him out of it, but he was a little unbearable during that month, lol). He has never kept up with the program and still has major sugar cravings. He does, however, cook us wonderful paleo dinners and makes sure to grill me chickens to take to work for lunch every week:)
ooooohhhh, this is a tough one! I’m torn because you both make outstanding arguments. If I must choose, then I think I need to go with Dallas and agree that it is should be a Whole30 approved food. The cinnamon argument sealed the deal.
BUT, I do think that people need to be aware of their ‘vices’ and if they have a chocolate issue, then they should abstain from the raw cocao. Much like if someone has a ‘chip’ issue, you wouldn’t be allowing them to make sweet potato chips made with Whole 30 ingredients and baked in the oven, right?
People also need to learn to make decisions on their own for what is best on their Whole30 journey. If someone is going to OD on cocao just to try and get a choco-fix, then it’s their own mistake and they are not committed to the process. But if you allow someone to have a bit of flexibility (by allowing cocao), then they can learn how to incorporate it into their life without going overboard.
Loved this post!
You haven’t lost a reader here. As I stated in my comment, I almost have to be a tee-totaler against sugar, or I’ll binge every day, so I understand Melissa’s point of view. Maybe we are just defensive of our beloved gurus and bloggers who provide us with valuable information daily, even though they have different opinions on the details. My life has changed because of CrossFit and the Paleo diet. I fine-tune my eating often, depending on my short-term goals, and their knowledge helps me do just that. Thanks, Melissa & Dallas! ~Karyn
Thanks for the clarification (which may not have been necessary for most, but for some reason it was for me!). I enjoy following this blog too much to drop it, and it was wrong of me to read too much into the comment, and rude of me to not even speak to the topic at hand. I think most of us that keep an ear/eye to Whole9, MDA, Robb Wolf, etc. realize there are differences we need to sort through, ponder, and make personal choices about, but the overlaps are huge — I just misinterpreted the comment as a shot across the MDA bow that I didn’t think was necessary (both of your arguments/cases were well presented!).
I think you both make a good case, but I’d probably lean toward Dallas on this one (the cinnamon analogy; used occasionally as a spice but only if you’re not wrestling with a chocolate addiction/craving; seems more internally consistent with the rest of the Whole9 approach — I say “more”, since Melissa’s case is consistent as well); 17 hours, eh? I hope not too many of these come up in the Whole9 household!
I think I am going to have to side with Melissa on this one. It’s not necessarily about the properties of cocoa, but that the whole purpose behind the Whole30 is to change your relationship with food. While cocoa might be harmless enough as a spice, it’s the psychological impact that causes the problem. The intent of using the chocolate is to ‘sweeten’ up whatever you are eating. Make it taste like chocolate. So you are essentially satisfying your brain temper tantrums as it screams out for sugar and/or chocolate.
While you may only use cinnamon in moderation, because a large spoonful in your coffee, would be like a cinnamon bomb going off in your cup and that would be too much, we all know that if 100% cocoa were on the approved list, there wouldn’t just be a sprinkle in your coffee. There would be a a large spoonful of cocoa in there. Just the same as you wouldn’t use a lot of cinnamon with your sweet potato. I am hoping this analogy makes sense here, forgive me if it doesn’t. Dallas is saying that cinnamon with a sweet potato might remind him of a cinnamon roll – but the cinnamon isn’t what he is substituting for the actual bread-y roll itself – the sweet potato is. No matter what you do, the sweet potato isn’t going to taste like a roll. The whole reason you are using the cocoa, is because you are wanting it to taste like chocolate. And, that, does not break the habit, pattern, or cravings for chocolate.
This was a great debate! Can’t wait to hear the final opinion.
I’m with Dallas! Cocoa is a great seasoning, and not necessarily just in sweet dishes. I’ve made some awesome paleo chilli with cocoa powder in it! Don’t look at the cocoa powder, look at what you’re sprinkling it in/on!
I agree with both of you! How do you like them apples?!
My personal cocoa stance: I only use it in savory dishes… like my very favorite chili. Consider also: mole sauce.
But the dates + nuts + cocoa yummies? Not so much. Unless it’s a special treat, and I eat one — which is exactly how I’d treat candy.
****************************************** BREAKING NEWS ******************************************
8:40 A.M. September 3, 2010
After significant deliberation, the internal consideration of whether Theobroma cacao (vernacular: cocoa) will be allowed during Whole9′s increasingly popular Whole30 program has come to an end. According to an unnamed insider, the negotiation was “arduous but very productive”, and has yielded unanimous support from the Whole9 management.
Whole9′s official statement: “Following considerable debate, the inclusion of unsweetened cocoa during our life-changing Whole30 program has been approved, and is supported by all Whole9 founders. Even though Whole9 has now made its official stance public, it is recommended that every consumer of cocoa consider the mental implications before adding it to sweetened dishes (even if those dishes are “Paleo” or “Primal”). Whole9 would like to thank the public for its support and patience during this extended decision-making process.”
Ha.
Melissa and Dallas,
Thanks for the feedback. As several others have already said, I think you’re both reading the same book, you’re just on different pages. Ultimately, the official statement posted by Dalls hits the nail on the head. It’s about the mental as much as the physical. If you’re in the midst of overcoming your addiction to sugar then abstain from foods that are little more than a mental crutch. If you’ve overcome the sugar demons, then use foods like 100% cacao in moderation with the awareness of why you’re eating them.
LOL!!!!!
Love it!
Dallas,
I just want to know how much winning that argument cost you. No battle is ever fought with the victor coming out unscathed and I bet Melissa can do some serious scathing if she reason to. The “Ha” was gutsy, and I applaud you.
Kevin
Dallas,
Lets just say I am not suprised at the outcome of that debate
Agree with Dallas. Cocoa is like cinnamon. It’s not really a treat by itself and tastes nothing like “sweet” chocoloate, but adding it to other foods (e.g. chili) brings awesome flavor.
thank you D and M for sharing your debate. I agree w/adam (he says it so well).
OH good to hear, I just bought Larabar chocolate coconut chew and cocoa mole. Not sure if I’ll eat them. I have for emergency food. And was going to try for long runs (better than gu). I didn’t try Larabar till 2nd whole 30 and even now I’m cautious as to “why” i’m eating the bar (and not cooking). See how it goes. if it kicks up me wanting sugar. Then out it goes!!!! Sounds good to add cocoa for cooking/flavoring. thanks again.M
Ya’ll crack me up!!! Hmm reminds me of another couple I know that debates food!!! Thanks for the spirited debate, and “management”‘s firm stance
I have purposely put off using cocoa in any form til i had more time to research. You cut to the chase and made my decision easier! Mole is sounding FAB!!!
Just bought myself a big container of Rapunzel’s organic, unalkalized cocoa powder. So good for hot cocoa! Glad you guys approve.
On another note…. Can you do a piece on post-workout nutrition? My workouts have been sort of stagnant lately and I’m wondering if it’s because I’m not re-fueling my glycogen reserves back to their optimum levels, although I haven’t been training too too intensely anyway (twice a week)… I know you reccomend some carbs within 30 minutes after a workout, but how much? I will usually bake one small sweet potato and share half with my roommate (she loves them!)
What are your thoughts on a total carb refeed day? I still find the concept to be very interesting, but there is SO much controversy about them… Would love to see what you guys think on the topic…
Thanks!
Did I tell you I take my ACE personal training exam next weekend? I am pretty damn nervous!
I found this information over at EvMed Forum (formerly Nephropal) and I find it interesting, thought you might take a look: http://nephropal.blogspot.com/search/label/Cacao
protect against LDL oxidation. When free radicals (meaning oxygen particles with extra electrons) combine with LDL particles, the LDL structure is changed. The immune system will detect this change and begin an inflammatory process which may lead to an atherosclerotic disease.
Reduction in LDL and increase in HDL cholesterol
Increases Insulin Sensitivity
inhibit platelet aggregation by decreasing certain platelet proteins called
GPIIa/IIIb proteins “slightly less than that achieved with low-dose aspirin.” (2) And also decreases platelet volume.
improve endothelial function. Meaning that the cells of the vascular wall will have enhanced dilating properties. This is seen by an increased Nitric Oxide which allows for vasodilitation from the hormone like substance called prostacyclin. The hormone like substances which cause vasoconstriction are called leukotrienes which may be decreased by flavanoids. Thus this combination will lower blood pressure. Moreover, this will also reduce the inflammation caused by leukotrienes
Cacao decreases proinflammatory substances of the immune system called IL1,IL2,IL8 and NF-kB
Jeromie,
Thanks for posting the link. While some of those effects sound pretty impressive, we’re not proposing that people purposely jam more cocoa into their diets. We’re simply stating that cocoa, like many, many other plant-based foods, is an acceptable part of a healthy diet. Variety is key. Thanks for sharing.
I actually use cacao sparingly (cacao nibs) and usually have it on fruit with coconut milk and cinnamon as a “dessert” so I can understand why there would be concern about jamming more cocoa into their diets. Variety was always key – we didn’t make it this far as a species by eating the same ten things everyday.
For the record, I am apparently one of those people who should NOT be adding cocoa, cacao, chocolate, or whatever he heck you want to call it back into their diets! LOL
I tried it last week, and it was and epic FAIL! Woke up my banished sugar demons big time. . . .
So I’m thrilled for anyone that is able to do this in order to “spice up” their foods a little bit more. . . but I won’t be joining in!
The only reason for this post is to warn those who used to love chocolate as a “sweet” . . . if you want to try to add cocoa back in moderation, I guess go for it, but make sure that you’ve mentally prepared yourself to slam that door back closed if you don’t respond as well as you hoped . . . it was a bit harder for me shut that door than it was to open it up
@Christie: I’m with you. I occasionally do some 100% cocoa in my coffee in the morning, and you cannot TELL me that it’s not totally mocha-licious. Reminscent of my old Dunkin Donuts order, back when I couldn’t tell good coffee from the bad. I’m careful about my cocoa, but as Dallas says, that shouldn’t rule it out of the program. Thanks for sharing.
I give it to Dallas. Cocoa is a flavoring. An awesome food-for-the-gods flavoring. The macronutrient profile of 100% cocoa (powder, nibs, whatever) is favorable; the stuff is full of antioxidants and anti-inflammatories; it is NOT sweet (in fact it’s very bitter, like coffee); like coffee it helps alkalize the diet; and it stimulates happy neurotransmitters. It’s not “paleo” but nothing purchased in a supermarket is, not really. Bottom line is: it don’t spike your insulin, it don’t rot your teeth; if it makes someone happy, they should eat it. Unless Whole30 has nothing to do with the pursuit of happiness?
Matt,
Whole30 = quality of life long-term. So, yes, I’m good with cocoa as an occasional way to “spice up” boring recipes (or cover the putrid taste of Dunkin Donuts coffee if I find myself in such an unfortunate circumstance).
Hilarious. Love that this sparked a 17 hour heated discussion. Just shows how passionate you both are about what you do!
Are cocoa beans legumes?
Suzanne H: Nope. Cocoa beans are in the mallow and hibiscus family of plants. It is not a legume, despite the fruit being referred to as a bean or a pod.
Best,
Melissa
This is an awesome debate…..I love Whole30!
For me, I must follow Melissa’s philosophy. Whole30 program has been the ONLY time in my life that fighting the sugar dragon has worked. Day 29 and not craving sugar! (Zip, nada, zero!….Yahoo!) It worked because of the tough love and also the elimination of all crutches that keep those cravings alive. In previous efforts, I allowed Stevia (which is A-ok on other Paleo programs), and I went up in the flames. The dragon got stronger with each progressive failure to kick it. I felt so desparate.
Cocoa, Cacoa….whatever it is, I will stay away from it. As Christie said….it is not so easy to close the door again. I worked too hard to get that door closed, so I will put my efforts in getting that thing locked!
Thanks for bringing this awareness to the forefront.
I’m new to this site – followed a link here today from a comment on a friend’s blog. And … talked it over with my husband. We don’t think we can pull off a “do it NOW”, not with 3 kids, but we’re planning to take a chunk of time this summer, when we can get control over changing the foods of the whole house, and trying the the whole30.
But the worst thing that scares me about it is – chocolate. I can face giving up bread, other grains, potatoes, dairy (omg the cheese) – all of which are huge major parts of my diet. I can give up all other sweets and desserts, I don’t have lots of those anyway. But I don’t know if I can give up chocolate and not end up on some roof somewhere screaming mad.
I figure, from what I’ve read on this site already, that any replies to this will be “omg you totally should give that up” – but I’m not sure I can, and that may lead to me giving up the whole idea of diet change.