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Naked Chocolate: The Astonishing Truth About the World's Greatest Food

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I have read this book, along with Chris Kilham's entries on chocolate (theobroma cacao), and my own ethnobotanical / biochemical studies through many avenues of interest. I always enjoy learning more about the history and culture of this interesting tree. My scientific disposition compels me look at the health sensationalism surrounding chocolate rather skeptically. Of course, these kinds of reviews are rarely popular, but I feel that I do people looking for health a great disservice by not dispensing my knowledge of chocolate, a perspective which merely takes this work into account.

Theobromine - Firstly, chocolate has stimulants (most people erroneously think is has substantial caffeine, which it does not) - chocolate has an analogous alkaloid, called "theobromine" occurring predominantly. It is a strong stimulant alkaloid with an effect on the nervous system, particularly the heart. The cardiotoxicity of this alkaloid has not been established, and I will firstly press for caution here. The effect of this alkaloid may be enhanced by the substantial magnesium content of the chocolate.

Tannins - Raw chocolate is rich in tannins, responsible for the bitterness of the chocolate. Tannin in high concentration can behave as an anti-nutrient, binding up and preventing the absorption of minerals in the digestive system. It also adversely affects the kidneys. Raw chocolate has a very high tannin content, more so than some tannin-rich fruits (such as the skins of jaboticaba), which are recommended to only be eaten in small quantity. Does this rule of potential tannin toxicity not apply to chocolate?

Surplus - Lastly, and partly from having grown cacao trees myself, is the observation that chocolate can be a surplus crop in many areas of the world. Theobroma Cacao bears continuously and prolifically from trees that are surprisingly easy to grow in appropriate climates. Commercially, raw cacao beans are available at bulk wholesale relatively cheap. (Yes, even the organic ones.) Why do we see disproportionately high prices on raw chocolate products? To me, this means the public is paying high retail prices, based on this rather aggressive "health food" marketing we see- a situation which to me suggests a veil of pretense (though perhaps inadvertent) concerning the whole ordeal. Somebody is making a very high profit off this particular commodity. I don't think it is the Cacao farmers / growers. I think a good skeptical pause is warranted.

This book is nontheless rich with interesting information about the chocolate species. What is the point of this review? I have nothing against the authors, whose work I do enjoy. In fact I do eat a raw diet myself, being a tropical fruit grower and researcher. I think the lesson to learn here is we should respect certain foods for what they are, and not worship them for the energy and enthusiasm they impart. This is a key marketing strategy used pervasively nowadays- the idea that whole foods which make you 'feel good' are healthy and 'good for you.' Chocolate fits that bill indeed. Obtaining good health is, in actuality, a subtle endeavor, and "feeling good" is not a reliable or informative gauge for determining a food's overall virtues, or necessarily the state of one's health.

How many foods / substances out there make us feel good, only to burn us out faster? Thus, I stress caution, and encourage all people to research their health interests as much as possible. Hopefully, you see my point.

"Nine out of ten people like chocolate. The tenth person always lies." ~ John Q. Tullius

David Wolfe and Shazzie were undoubtedly high on chocolate when they wrote this wonderful book on the history and uses of chocolate. There are many pages of full-color pictures and in particular a good picture of cacao trees. The book is divided into four main sections:

I: Cacao - legends of cocao, a brief history of chocolate, money does grow on trees

II: Scientific Properties of Chocolate - chemical composition of cacao, magnesium, antioxidants, Theobromine and Caffeine, Phenylethylamine, Anandamide and Tryptophan

III: Exotic Properties of Chocolate - Aphrodisia, nature's prozac, chocolate as medicine, chocolate yoga and overcoming chocolate addictions.

IV: Chocolate Alchemy - Organic food, ancient chocolate drinks, cacao's best friends, what to do with cacao beans, recipes.

At times the writing gets a bit technical (see the chemical composition of cocao) but overall they seemed to be having fun and most of the chapters were entertaining to read. There is interesting information - like why cocoa powder is called "dutch processed." After reading about the combination of mulberries and chocolate you might make yourself an interesting shake. You may however want to skip using milk and go for coconut milk or water. Apparently milk "cancels out the effects of antioxidants" in chocolate. I had also never heard that cocoa powder is added to weight loss products to diminish appetite. So eating chocolate may help you to lose weight.

The recipe section is very interesting if you can eat coconut and any nuts. I am currently allergic to nuts so I basically could only dream of what most of the recipes would taste like. If you want to try the recipes be prepared to make a visit to your local health food store. You will need ingredients like oat groats, figs, almonds, cherries, raw agave nectar, bee pollen, hemp seeds and coconut oil. One of the simplest recipes for chocolate fruit sorbet includes chocolate powder (crushed cocao beans or nibs), water, agave nectar and a vanilla bean. Some of the recipes require a dehydrator, juicer, coffee mill, blender and food processor. You could also grind cacao nibs in a mortar and pestle.

To put things in perspective a 2.5 pound bag of organic raw cacao nibs is around $50. You may want to start with a smaller bag $11 - Organic Raw Chocolate Cacao Nibs 8-oz.. Amazon also sells a small bag of beans - Sunfood Nutrition Chocolate Cacao Beans.

It was interesting to read that elevated levels of phenylethylamine (PEA) "the love chemical" can occur when you read a good book. I myself felt a little high on information while reading this delicious book. If you have any interest in chocolate you will love this book.

~The Rebecca Review

Naked Chocolate is an extraordinary collection of information not just about chocolate in general, but about every element of the world's most beloved food. I found it extremely helpful while researching the health benefits of chocolate, and in fact I found information in this book that I couldn't find anywhere else because this author clealry doesn't just study chocolate in a lab--he lives it. The stated research is clearly labeled, referenced and organized, and the many lists of helpful resources and creative recipes are invaluable. No chocolate library is complete without this book!

Julie Pech
Author / The Chocolate Therapist

This is a fun book with more historical information on chocolate than I could have expected. With a world distracted by dissent and animosity, chocolate may be the one thing that all humans, despite religion, race or sex can agree upon as being something we all absolutely love. Perhaps we can concede to agree upon that as a start to a planetary union of peace.

Reading about chocolate is difficult because the reader instantly wants some chocolate to enjoy during the passage through Wolfe's and Shazzie's progression to creating the Religion of Chocolate. Wolfe is always effective in conveying his excitement about his learnings and his personal dive into the experiential research of his current raw focus.

The dialogue was informative from an historical point of view. It gives the reader cause to pause and consider that more than one ancient civilization integrated raw food, in this case cacao, as the monetary unit and used gold or silver for decoration. Beans more valuable than gold?

The recipes are a delight as exploring the alchemical beauty of chocolate is nothing short of pure pleasure.

This is a book to be enjoyed by all, fun, delicious and timeless in topic.

The reader will learn the ancestry of cacao, the nutritional aspects of chocolate, the pleasurable benefits of eating raw chocolate and some tasty recipes to satisfy the palate. There's an enjoyable energy to these recipes that is not always found in other books offering dietary suggestions.

David Wolfe has astonishing news for chocolate lovers: Raw chocolate is actually one of the most nutritious foods on the planet! In his book with British raw food advocate Shazzie (who, like Cher and Madonna only goes by her first name), Naked Chocolate, The Astonishing Truth about The World's Greatest Foodhe documents the health benefits of chocolate, which include protection from heart disease, mood elevation, brain-boosting properties, appetite suppression and much more. Heating, processing and adding milk and sugar to raw cacao beans cause many of these benefits to be lost, but preparing the raw chocolate with stevia or raw yacon root sweetener and other raw ingredients (such as coconut butter) masks the bitter flavor while retaining the super food benefits.

The book is in magazine-thick glossy paper, with many colorful photos. It includes a thorough history of chocolate, the benefits of chocolate, and recipes. There is even a chapter called "Saving the Planet with Chocolate." OK, not only do we no longer need to feel guilty for eating chocolate--we can also congratulate ourselves for saving the planet!

Wolfe and Shazzie cite evidence that raw chocolate (cacao nibs) is one of the earth's greatest nutritional offerings. It is high in magnesium, making it a powerful brain food and natural laxative. Ten percent of its contents are antioxidants, making it a leading longevity food. Research has shown that it benefits the cardiovascular system, increases the ability of blood vessels to dilate, decreases hardening of the arteries, prevents platelet aggregation, and thins the blood. A Harvard University study of 8,000 males found that chocolate lovers lived longer.

Chocolate has earned a reputation as "Nature's Prozac." It keeps up levels of phenylethylamine (PEA), which increases the activity of neurotransmitters (brain chemicals). This increases the activity of dopamine, epinephrine and norepinephrine, hormones that keep us feeling alert, alive, joyful and happy. Chocolate contains anandamide, a lesser-known neurotransmitter that creates bliss and a "high" feeling. High doses can mimic a cannabis high. It is believed to contain monoamine oxidase inhibitors (MAOI), which keep our neurotransmitters plentiful like those of children so that we can be as joyful, curious and excited about life as children are.

Chocolate is also known to be an aphrodisiac, hence its popularity as a Valentine's Day gift, and an appetite suppressant, which is why it is found in many weight-loss products.

According to David and Shazzie, "Cacao imparts an ennobling energetic creativity upon the consumer, allowing information to be downloaded from a higher dimensional space that surrounds us all the time. This creativity comes in a frequency that particularly suits the alchemist, astrologer, writer and orator. This property is esoteric and may never be precisely pinned down."
Cacao is not without controversy in the raw food community, however. There are those who believe it is a stimulant causing "fight or flight" syndrome and the adrenal glands to secrete cortisol.

My own experience with cacao would indicate that even if this is the case, the effects of about a tablespoon of raw cacao nibs is about ten percent, or less, the "fight or flight" of a 16-ounce coffee from Starbuck's. The only sign of addictive properties I have noticed is that I do not feel as noticeably fantastic if I take it every day as I would taking it only two or three times a week. coffee. So I would term it a rather innocuous addiction and a powerful transition food to a raw diet. Some may even choose to make it a staple in a long-term diet.

just a great read... great receipes.... .if you like chocolate... you will love it... even if you aren't raw.

David Wolfe is so passionate about raw foods, he make you want to become a raw foodist!! This book has enticing recpies and explanations of where cacao came from. It's interesting, educational and the recipes are good!

Entertaining to read, informative, but also I now am better able to deal with all the organic raw beans I bought from Mountain Rose Herbs.

db

As an author Transcendental sex: A meditative approach to increasing sensual pleasure, Moneylove: How to Get the Money You Deserve for Whatever You Want, Psychological immortality: Using your mind to extend your life in the areas of sensuality, prosperity, and life extension, I was destined to find a kindred spirit in David Wolfe and his NAKED CHOCOLATE. I first discovered David as I was researching my own upcoming book on the amazing health benefits of pure dark chocolate. He not only calls it "the world's greatest food" but backs it up with colorful history, incisive reports on the scientific evidence uncovered in recent years, and gorgeous photographs to
illustrate some delicious chocolate recipes. He even includes poetry, and his own ode to the wonders of chocolate.
I love his opening line and agree with it wholeheartedly:
"There is nothing in the world like chocolate. It is luxurious,
sensuous, delightful, passionate, inspirational, sexual and exciting to
all senses."

This book is fun, but also profoundly important. As more and more people are discovering the life-extending, health enhancing benefits of the
powerful antioxidant content of healthy dark chocolate, millions may
be positively affected and Naked Chocolate laid the foundation for a
lot of this awareness. I only hope my own dark chocolate book can continue the momentum in the same charismatic, easy-to-read, educational/inspirational way.