Chocolate & Prosperity

Dr. Warren has extensive experience in family medicine. He is board-certified in family medicine, as well as in hospice and palliative medicine. He is also a Fellow of the American Professional Wound Care Association and is involved in wound care research. He is the founder of the Foundation for Flavonoid Research. Dr. Warren is committed to improving quality of life through nutrition and fitness.

Real all about Healthy Chocolate and see the hard science at MyDrChocolate.com!

Healthy Chocolate is changing lives.  With all the helpful properties in such a chemically complex food, chocolate is helping people every day.  Read some of their exciting testimonials here.

... and Acai as found in Xocai

1. A Nutritious and Delicious Raw Food
2. Contains Fiber
3. Balances Cholesterol
4. Aids Weight Loss
5. Scavenges Free Radicals
6. Boosts Sense of Well Being
7. May Reduce Blood Sugar
8. Lowers Bad Cholesterol
9. Supports Vascular System
10. Improves Insulin Levels
11. Supplies Body with Crucial Minerals
12. Chock full of Antioxidants
13. Repairs and Restores Antioxidants
14. Fights Pathogens
15. Rich in Polyphenols
16. Cleanses and Detoxifies
17. Protects the Body's 75 Trillion Cells
18. Fights Inflammation
19. Supports Mental Function
20. Provides Omega 3 Fatty Acids
21. Protects the Heart
22. Provides Building Blocks for cells

Click here to see a video of Dr. Steve Warren as he explains free radicals and antioxidants.

Click here to learn more about Probiotics coupled with healthy chocolate  

• Probiotics are healthy bacteria that assist the body in re-establishing the proper balance necessary for optimal intestinal functions and good health such as:
  • Inhibit the growth of harmful bacteria that cause digestive stress
  • Improve digestion of food and absorption of vitamins like cacium
  • Stimulate the body’s natural defense mechanism - the immune system
  • Enhance metabolism
  • Decrease inflammation
• We need probiotics becase foods high in sugar, refined carbs, unhealthy fats, chemicals and other toxic ingredients pose a serious threat to the delicate balance that we already have in our abdomen that we need to maintian good health
• Stomach acids kill these good organisms before they reach the large intestine where we need the probiotics to give us the health benefits
• Recent study found that survivial precentage of probiotics delivered with dark chocolate was 3 times higer than milk or yogurt products.
• Along with the probiotics, Xocai’s XoBiotic healthy chocolate also provides:
  • A great unprocessed dark chocolate with the acai berry
  • Over 2,250 mg of total flavanoids (certified by Brunswick Labs)
  • Has an impressive ORAC (antioxidant) score of 15,300 per serving (also certified by Brunswick Labs)
  • Delivers over 1 billion probiotic organisms per serving
  • All of the great health benefits of healthy dark chocolate like improving your cardiovascular health, oral health, brain health and immune health
  • Great, convinient and easy to carry source of antioxidants, anti-inflamatory and probiotics
• You dont need to be near a referigerator to get your probiotics any more!

According to new research cocoa can help diabetics' hearts.  You can read the full article at http://www.naturalnews.com/023499.html.  Flavanols, plant compounds found in cocoa, help blood vessels to function better and could help prevent cardiovascular disease, according to new research published in the June 3 issue of the Journal of the American College of Cardiology (JACC).

It is important to note that Xocai is loaded with flavanoids with an average of 1,000mg per serving.  All Xocai products are certified by Brunswick labratories for their ORAC and flavanoid levels.  If anyone talks about the massive amounts of antioxidants in their product, ask them if their product is certified by Brunswick labs. 

Dr. Warren answered some live questions a few weeks ago.  The first question was about Healthy Chocolate and blood pressure. You can listen to his answers over at his website Good News About Chocolate.

A 2008 study completed by researchers in Spain examined the impact of manufacturing processes on cocoa powder. The researchers found that ―dutching‖ (or alkalinization) of cocoa powder resulted in a 60% loss of total flavonoid capacity. While dutching might make cocoa more palatable by removing bitterness, it also robs cocoa of most of the beneficial properties associated with flavonoids.

Even the process of fermenting cocoa beans contributes to the loss of potent flavonoids.
This study also showed a 67% loss of the (-)-epicatechin, which is the main powerhouse flavonoid in cocoa.

Need more convincing? The researchers also discovered that dutching contributes to an 86% loss of the other important flavonol in cocoa—quercetin. Quercitin is a very potent antioxidant and free-radical scavenger that was not even reported to be found in cocoa before.

Pound-for-pound, unprocessed cocoa contains as much quercetin as broccoli, apples, or red grapes.
As recently as August 2008, a study reported the discovery of dietary resveratrol in cocoa powder (about half as much as an average California red wine), further bolstering the argument of cocoa as a beneficial food.

Why is the preservation (or even enhancement) of cocoa polyphenols of such great importance? The answer is two-fold: the obvious biological activity of polyphenols, combined with the limited absorption of polyphenols in the gut. This means the more potent the cocoa, the more beneficial to the consumer. Epicatechin demonstrates the

highest absorption in the blood, which is why it is important to maximize the amount available in the product.

Several studies have examined the absorption of flavanols into the bloodstream (―bioavailability‖). These studies found that the gastric environment has little-to-no effect on polyphenols. Epicatechins and catechins are readily absorbed by the upper intestinal gut into the bloodstream. Epicatechin metabolites (glucuronide, sulfate, and methyl) are found in blood plasma very soon after being after hitting the intestinal gut. The larger molecules of flavanols not absorbed in the small intestine travel to, and are metabolized by, bacteria in the large intestine, producing other beneficial polyphenols. These valuable compounds can be found even up to six or 12 hours after the cocoa product has been ingested.

These studies also discovered epicatechin metabolites and quercetin in the brain bloodstream soon after the ingestion of cocoa.

Another important factor to consider is whether an increase of polyphenols increase antioxidant levels in the blood. Studies have found definite increases in blood ORAC levels associated with cocoa consumption, indicating that the flavonoids are being utilized by the body. The ORAC (oxygen-radical absorbance capacity) test measures the capacity of a compound to absorb or neutralize oxygen-free radicals, which are harmful to the body. An increased presence of antioxidants gives the body another weapon to fight damaging molecules that are created inside the body every day.

An increase of total serum glutathione, also shown in these studies, indicates that the flavonol molecules are actually doing their jobs inside the living body. Glutathione (a protein found inside cells) is essential for the function of immune cells and disease-fighting. Another interesting and informative test determines whether the metabolites, or breakdown products, of the flavonoids are found in the urine. Presence of metabolites in urine indicates that the molecules are being used by the body. One of the easiest molecules to check in urine is isoprostane—a molecule that damages the body. If antioxidants are absorbed and functioning correctly, there should be a reduced level of isoprostane found in urine. High levels of isoprostane are associated with increased risk for dementia.

The study performed in 2008 by the University of Utah showed statistically significant increases of ORAC levels in blood plasma, increases of glutathione levels in plasma, and decreases in isoprostane levels found in urine. University of Utah researchers found these results using both a standard dose of Xocai Active™ (one ounce, three times per day), as well as an increased dose (three ounces, three times per day). These findings confirmed other reports of increased serum ORAC levels, increased glutathione levels, and decreased isoprostane levels found in other ―in-vivo‖ tests (tests performed in the human body) with dark cocoa powder.

A study conducted this year by the University of Illinois found that the consumption of flavonol-enriched cocoa bars resulted in significant reduction in systolic blood pressure (8.2% decrease) and diastolic blood pressure (8.2% decrease) compared to a placebo group. The improvement occurred within a four-week period, and continued throughout the entire study. These findings were very interesting, especially considering the fact that study participants had no pre-existing hypertension.

A group of researchers from the United Kingdom reported in the American Journal of Clinical Nutrition regarding a meta-analysis of numerous studies completed on cocoa flavanols and blood pressure.
These researchers found forty-three different studies regarding the effect of chronic intake of flavonoids on blood pressure, and seven studies regarding the effect of acute intake. Black tea, red wine and grape juice demonstrated no significant effects on blood pressure. Cocoa, however, presented a 5.88mm reduction in systolic blood pressure, and a 3.33mm reduction in diastolic blood pressure—statistically significant findings.

Cocoa studies conducted this year found that cocoa increases vasorelaxation (dilates the blood vessel walls) in healthy subjects. Effects were also positive for patients with hypertension, coronary heart disease, the elderly, post-transplant heart patients, and patients with high cardiovascular risk.

The University of Utah study found that basically healthy patients experienced a decrease in systolic and diastolic blood pressure by 5mm within two weeks of a program eating unprocessed cocoa. These findings corroborated other studies, and delivered the same success you would find with weight loss, dieting, and even some blood pressure medications.
It is widely accepted among medical professionals that even a small drop in blood pressure translates to a marked reduction in heart attacks, strokes, and other cardiovascular diseases.

A group of researchers from Yale found this year that acute ingestion of both solid dark chocolate and liquid cocoa improved the blood vessel function and lowered blood pressure in overweight adults. Sugar-free or low glycemic products aided in further improvements in blood pressure.

Research has uncovered the fact that the dilation of blood vessels is achieved via an NO-dependent (Nitric Oxide) mechanism. A decrease in NO is associated with increases in arteriosclerosis and cardiovascular risk. After consuming a flavanol-rich beverage, test subjects experienced an increase in NO, generated by NO synthase. Cocoa stimulates this mechanism to create even higher levels of NO in test subjects.
We also see some evidence that cocoa also acts like an angiotensin, converting enzyme (ACE) inhibitor, further lowering blood pressure.

Researchers in Switzerland found that within two hours of consumption of flavanol-enriched cocoa, subjects experienced a significant reduction of serum oxidative stress, improved coronary vessel function, and decreased platelet adhesion. Researchers also noted an increase in serum epicatechin levels at the same time.

This year, a group of researchers from the University of California, Davis found a capacity in flavonoids to protect myocardial (heart) tissues during damaging events. They found that epicatechins confer cardioprotection to the heart muscle during short- and long-term ischemia reperfusion myocardial injury. In lay terms, the epicatechins protected the heart muscles after a heart attack that decreased blood flow to the heart.

Within the last year, two other studies found minimum results using dark cocoa. However, a review of the studies found that the first used only approximately 300mg of total flavonoids per day, which is far below the therapeutic amount of 600mg to 900mg to total flavonoids. The second study used 900mg of total flavonoids, but only administered twiceper day, which the researchers themselves thought may have contributed to decreased results.

Cocoa molecules are short-lived in the blood stream; at least three times per day appears to be the necessary frequency to enjoy continued results.
A second range of studies examined the conditions of insulin resistance related to impaired glucose tolerance, or ―prediabetes,‖ which increases the risk of cardiovascular events, diabetes, decreased endothelial NO (level of nitric oxide in the blood vessels) bioavailability, and increased oxidative stress.
Several studies this year examined the impact of flavanol-enriched cocoa ingestion on the oral glucose tolerance test (OGTT), endothelium-dependent vasorelaxation (TK), blood pressure, and serum C-reactive protein (CRP=a measure of inflammation) in adults with hypertension and impaired glucose tolerance.

A study by researchers at Tufts University and the University of L’Aquilla used 1008mg of total flavonoid cocoa product divided into 3 daily doses, compared to a flavonoid-free cocoa product.

These researchers found that flavonols increased the bioavailability of NO and decreased the formation of oxygen- and nitrogen-free radicals. They also found that flavonols and resveratrol inhibit IкB kinase, and downregulate nuclear factor- кB (an oxidation pathway that causes blood vessel damage and increases fat-induced insulin resistance). This study confirmed other research that flavonol-rich cocoa improved the dilation capacity of blood vessels, and reversed the dysfunction of blood vessels in prediabetics and smokers.

These scientists concluded that high-dose flavanol cocoa improved insulin sensitivity, increased B-cell function (cells that produce insulin), decreased blood pressure, and increased the flexibility of the blood vessel walls. They also found an increase in the QUICKI (quantitative insulin sensitivity check index), which correlates to improved insulin sensitivity, as well as improved scores in the oral glucose tolerance test.
In their study, the University of Utah also found a statistically significant increase in QUICKI, as well as improved two-hour glucose tolerance test scores. U of U scientists also found that unprocessed cocoa powder did improve the function of the pancreas, and lowered diabetic risk. Cocoa was found to be as effective in increasing insulin sensitivity as weight loss, exercise, medications and other dietary supplements. 

For many people, chocolate’s weight control benefits extend from the suppression of appetite to the enhancement of mood.  Research suggests several explanations as to how chocolate might aid in weight loss

1. Optimizes Nutrition:  Much of today’s common diet is comprised of empty calories.  If the body is not receiving the nutrients it needs, it produces the urge to eat more.  Cocoa, on the other hand, provides the appropriate amount of vitamins and minerals the body needs, thus decreasing the urges for added “fuel”.
2. Balances Blood Sugar:  Coca and dark chocolate help stabilize blood sugar levels, reducing hypoglycemic episodes and binge-eating behaviors.  They also promote healthy insulin sensitivity and proper glucose metabolism, which minimizes the conversion of glucose into fat.
3. Normalizes Appetite:  One of cocoa’s active compounds – anandamide, also called the “bliss chemical” – helps block the brain’s appetite center,  Anandamide “tricks” the mind into believing something sweet has been consumed, which satisfies cravings without the added food intake.
4. Fights Depression:  Coca stimulates the dopamine and norepinephrine pathways in the brain, which lessen depression and are associated with decreased appetite and weight loss.
5. Delivers Phenylethylamine (PEA):  This chemical produces effects similar to those of amaphetamine, which makes one feel giddy, euphoric and excited.  Researchers also believe that PEA stimulates the production of dopamine in the brain’s pleasure center,  Such emotions counter the depression typically associated with dieting and restrictive dietary intake.
6. Increases Fiber:  Surprisingly, cocoa is an excellent source of fiber, which helps block fat absorption, creates a feeling of fullness when eating, and is associated with decreased weight.
7. Boosts Endorphins:  Cocoa increases the body’s endorphin levels, which naturally decre43ses the need to eat high-sugar, high-fat foods,  The “high” one gets from the dark chocolate supersedes any enjoyment one might get from eating, so the focus shifts to eating for nutrition rather than pleasure.
8. Increases Serotonin: This calming neurotransmitter helps promote a balanced mood. Carbohydrates like chocolate help stimulate its production, and the alkaloids found in cocoa also help raise serotonin levels.
9. Relieves Inflammation:  Cocoa’s primary compounds help relieve low-grade inflammation.  Chronic inflammation is associated with low leptin levels, which increases appetite.
10. Delivers Theobromine:  Similar to caffeine (though not as strong), theobromine may produce a mild, pleasant stimulatory effect.
11. Substitutes Good for Bad:  Instead of consuming high-calorie chocolates loaded with sugars, bad fats and other harmful ingredients, look for chocolate products that are high in cold-processed cocoa, provide high levels of cocoa’s flavanols and other nutrients, and are sweetened with natural sweeteners.  This substitution will decrease bad fat, bas sugar, and calorie intake and increase consumption of nutrients essential to the body.
12. Increases Energy:  An added benefit of cocoa’s accumulative effects seems to be added energy, which can improve one’s ability to exercise and lessens the desire to seek out unhealthy food and an energy source.

This site holds a number of commonly asked qustions about healthy chocolate.  If you cant find an answer to your questoin here, contact us with your question and we will work to get you an answer.

Raw, unprocessed Cacao is full of great ingredients:

Magnesium: Cacao seems to be the #1 source of magnesium of any food. Magnesium is one of the great alkaline minerals. It helps to support the heart, brain, and digestive system (it fights constipation). Magnesium is also important for building strong bones. This is likely the primary reason women crave chocolate during the monthly cycle. Magnesium balances brain chemistry, builds strong bones, and is associated with more happiness. Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium! Cacao has enough magnesium to help reverse deficiencies of this mineral.

Iron: Cacao contains 314% of the U.S. RDA of iron per 1 ounce (28 gram) serving. Iron is a critical mineral in nutrition. Iron is part of the oxygen carrying protein called hemoglobin that keeps our blood healthy.

Chromium: Chromium is an important trace mineral that helps balance blood sugar. Nearly 80% of Americans are deficient in this trace mineral. Cacao has enough chromium to help reverse deficiencies in this mineral.

Anandamide: Anandamide (The Bliss Chemical) is an endorphin that the human body naturally produces after exercise. Anandamide has only been found in one plant — Cacao. Anandamide is known as "The Bliss Chemical" because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies' ability to breakdown anandamide. This means that, when we eat cacao, natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer.

Theobromine: Cacao usually contains about 1% theobromine. Theobromine is an effective anti-bacterial substance and kills streptococci mutans (the primary organism that causes cavities). Theobromine is a chemical relative of caffeine but is not a nervous system stimulant. Theobromine dilates the cardiovascular system making the heart’s job easier. This is one of the major reasons why cacao is an important part of a heart healthy diet.

Antioxidants: Cacao contains the highest concentration of antioxidants of any food in the world. These antioxidants include polyphenols, catechins, and epicatechins. By weight, Cacao has more antioxidants than red wine, blueberries, acai, pomegranates, and goji berries COMBINED.

Manganese: Manganese is an essential trace mineral. Manganese helps assist iron in the oxygenation of the blood and formation of hemoglobin. Interestingly, manganese is also concentrated in tears.

Zinc: Zinc is an essential trace mineral. Zinc plays a critical role in the immune system, liver, pancreas, and skin. Additionally, zinc is involved in thousands of enzymatic reactions throughout the human body.

Copper: Copper is an essential trace mineral. Copper is found naturally in plants with vitamin C. In the human body, copper helps to build healthy blood.

Vitamin C: Cacao must be raw to contain vitamin C. All cooked and processed chocolate has no vitamin C. A one ounce (28 gram) serving of Cacao Beans supplies 21% of the U.S. RDA of Vitamin C.

Omega 6 Fatty Acids: Cacao contains essential omega 6 fatty acids. All cooked and processed chocolate contains rancid omega 6 fatty acids (trans-fat) that can cause an inflammatory reaction when one eats cooked chocolate.

Phenethylamine (PEA): Phenylethylamine (PEA) is found in abundance in cacao. Because PEA is heat sensitive, much of the PEA in conventional cooked and processed chocolate is missing. PEA is the chemical that we produce in our bodies when we fall in love. This is likely one of the main reasons why love and chocolate have such a deep connection. PEA also plays a role in increasing focus and alertness.

Tryptophan: Tryptophan is an essential amino acid that is transformed into important stress-protective neurotransmitters including serotonin and melatonin. Tryptophan is heat sensitive and therefore it is “cooked out” in many high protein foods and in conventional processed chocolate.

Serotonin: Serotonin is the primary neurotransmitter in the human body. Serotonin is similar in its chemistry to tryptophan and melatonin. Serotonin helps us build up our “stress defense shield.”

April 20, 2009

A “True” Comparison, by Doctor Steven Warren, M.D., D.P.A.

-Xocai Healthy Antioxidant Chocolate vs. TRU Chocolate – What’s the difference?

I have been approached by a number of people asking my opinion on TRU Chocolate, another “healthy” chocolate being sold via MLM. I conducted a thorough examination of the information and science available, and the following are my conclusions.

TRU Chocolate is a relatively new chocolate product sold through the Youngevity network marketing company. The company itself has been around for years, selling all kinds of health supplements, makeup, home and garden chemicals, and now chocolate. I counted over 80 different items on their product overview webpage.

So, the big question is, how does TRU Chocolate stack up against Xocai, the Healthy Chocolate™?

ORAC Comparison

First off, let’s compare ORAC values. You might remember that ORAC (Oxygen Radical Absorbance Capacity) is how scientists measure the antioxidant capacities of food and nutritional supplements. The higher the ORAC value, the better the product is in countering the damage done by harmful free radicals in the body.

As with Xocai, one of the main marketing “hooks” with TRU Chocolate is its ORAC value. Youngevity touts that TRU Chocolate has an ORAC rating of 3040 per eight gram piece. This actually compares favorably with Xocai products such as the Xocai Nugget™ (3120 per 12g piece) and X Power Squares™ (3582 per 6g piece).

One big concern I have is that nowhere on the package labeling is there an independent verification of the ORAC claims made by Youngevity about TRU Chocolate. MXI Corp, the manufacturers of the Xocai product line, submits actual products to Brunswick Labs for independent testing and measurement. I have personally spoken with the Brunswick scientists and read their reports, so I’m comfortable that the Xocai ORAC values are properly documented.

My suspicion is that Youngevity has merely taken the ORAC values for different ingredients in their product (we’ll talk more about this later), and used these figures to calculate an ORAC value, rather than actually having their product tested by an independent laboratory.

If we look at a comparison of ORAC value by price, we see that a typical month’s supply of TRU Chocolate is 6 bags (total of 720 grams) of product for $120 (wholesale). That works out to $0.1667 per gram, or $0.0005 per antioxidant ORAC unit ($120/ 237,600 ORAC units total).

A month’s supply of Xocai X Power Squares totals 828g of product, and sells for $110 wholesale. That comes to $0.1328 per gram, or $0.00025 pre antioxidant ORAC unit ($110 / 436,800 ORAC units total).

Clearly, TRU Chocolate costs twice the amount of Xocai X Power Squares™ when compared on a per-ORAC basis.

What’s Inside?

Next, let’s take a look at what’s inside TRU Chocolate.

According to Youngevity’s labeling, TRU Chocolate contains, organic chocolate liquor, organic cocoa butter, xylitol, and a herbal formula of momordica charantia, noni fruit, citrus extract, ellagic acid, green tea extract, Fabanol®, Bioprene®, lectin, and organic lecithin.

“Chocolate liquor” is an industry term for cocoa mass that is produced by taking cocoa beans that have been fermented, dried, roasted and separated from their shells, and grinding the cotyledon at the center.

The problem here is that this method of processing cocoa results in a poor end product in terms of flavanols contained. You might have learned from some of my other work that the flavanols in cocoa are responsible for most of the amazing health benefits science has been uncovering over the past several years.

Only cold processing, a patented method used by MXI Corp in their Xocai™ line of chocolate, preserves enough flavanol content for the chocolate to really be considered “healthy.” Whether the chocolate liquor is “organic” (implying somehow that the chocolate is healthy) is beside the point. How the cocoa is processed determines what health benefits, if any, are retained in the finished chocolate product.

Another concern I have about the ingredients in TRU Chocolate is the caffeine content. The addition of green tea extract, in addition to the cocoa processing method, will result in a product much higher in caffeine than necessary. Sure, caffeine has some weight-reducing properties due to its capacity to increase the body’s metabolism, but there are also quite a few side effects, including “jitteriness,” elevated blood pressure, rapid heart rate, nausea, sleep difficulty, etc.

Properly processed cocoa will have only trace amounts of caffeine. The true mood-enhancing properties in cocoa are found in a chemical called theobromine, which has none of the unwanted side effects of caffeine.

Along with the added caffeine jitters you might get from TRU Chocolate, you can also expect to experience diarrhea from not only the xylitol (a natural, but by no means “calorie-free” sweetener), but also the Fabanol® (a carbohydrate blocker), as well as Bioprene™ (flavor-enhancement derivative from black peppers).

Let me be clear: such side effects are not generally associated with cocoa. In my opinion, the added ingredients in TRU Chocolate lead to unhealthy weight loss.

Again, for me the “kicker” is that Youngevity does not disclose the amount of flavonoids in their product. And it’s obvious that much of their claim of ORAC comes from the other ingredients added to make up for the lost flavanols in the cocoa.

Both Xocai™ and TRU Chocolate contain the same levels of natural sugars (Xocai uses a low-glycemic raw cane crystals), but pregnant women are strongly (and rightfully) advised in the literature not to consume some of the TRU Chocolate products due to some of the ingredients.

By way of ingredient comparison, Xocai™ uses unprocessed, cold pressed cocoa with cocoa butter; not vegetable oils. The correct amount of cocoa in Xocai products provides quantifiable benefits without the side effects of both the caffeine and xylitol present in TRU Chocolate. The slow released sugars in Xocai (i.e. raw cane crystals) allow Xocai’s patented cocoa to naturally push the sugars into the cells to be used for fuel. Remember, you need sugar to survive, but it must be in the right amounts in addition to being in the correct form. Xocai™ can also be a great source of fiber which is necessary for good health.

Misleading Comparisons

The TRU Chocolate website includes a comparison of their product to Xocai. I just wanted to address some of the misleading representations.

First, while Xocai™ does contain sugar, the sugar in Xocai™ are raw can juice crystals. This is a low-glycemic sugar that does not boost insulin levels in the blood stream like a regular processed sugar. As a matter of fact, Xocai™ products are diabetic friendly.

Next, TRU Chocolate claims to include organic ingredients that Xocai™ does not have. My question here is what support Youngevity gives for their claims of “organic.” Their packaging does not explain exactly what their definition of organic is. Xocai™ products have no artificial colors, artificial flavors, or fillers. This is a claim that TRU Chocolate just cannot make.

Youngevity falsely claims that Xocai™ contains no cocoa butter. Xocai™ chocolate does indeed contain cocoa butter, which is a neutral fat. The Xocai™ labeling identifies this as a saturated fat, which causes panic in some people who think all fats are bad. The truth is that cocoa butter is a scientifically proven neutral (non-absorbed) fat.

Lastly, Youngevity makes the curious claim that the cocoa powder in Xocai™ products is a “chemically processed food that is the ‘waste product’ of the chocolate manufacturing process.” To be honest, I’m not even sure where to begin to address this claim.

Let’s be clear: Xocai™ products use cacao that is blanched, unfermented, sun-dried, non-roasted and cold-pressed, which means it boasts eight times the levels of epicatechins and catechins (flavonoids), and four times the levels of procyanidins (another flavonoid) than cacao produced with standard processing. Xocai™ products (the entire product, not just the separate ingredients) are independently tested by Brunswick Labs, guaranteed to contain the levels of flavonoids and ORAC value found on the packaging.

Conclusion

The bottom line is that TRU Chocolate is a product with insufficient amounts of the right ingredients, and too much of the wrong ones. I fully expect that you will be seeing many more so-called healthy chocolate products coming on the market in the next few years, as science continues to support what we already know about the health benefits of dark chocolate, but unless these products are created with the right formulations and through the correct processes, there won’t be much that is healthy about them at all.

Many people don't realize that unprocessed Cacao is the highest source of antioxidants in the world, and that Googling "cacao" and "health" will return over a million results. And it's not just NBC, CNN, and CBS that are reporting on the healthy benefits of chocolate, it's medical professionals, scientists, and researches. So eat more chocolate! Not so fast. Most commercial chocolate is anything but unprocessed. Chocolate treats found on store shelves lose their healthy benefits from over processing such as dutching and roasting, and most store brands add unhealthy processed sugar, milk, fats, fillers, waxes and preservatives.

Xoçai™ is Healthy Chocolate

Xoçai's Healthy Chocolate is produced with pure unprocessed cacao that is blanched, unfermented, sun-dried, non-roasted, non-alkalized, non-lecithinized, and coldpressed. Because these proprietary processes are closely monitored, Xoçai™. delivers the maximum amount of antioxidants naturally found in unprocessed cacao.

Antioxidants. Just as they sound, antioxidants are chemicals that prevent oxidation of other compounds.

Oxidation. Think about bananas turning brown or metal rusting, both are results of oxidation; a process of adding oxygen to a compound. This process can produce "free radicals" molecules, which is an atom with an unpaired electron.

Science has taught us that oxidation occurs in our bodies naturally and certain behaviors can intensify the process such as smoking, pollution, poor diet, and unchecked exposure to the sun. But science has also shown that we can defend against oxidation or Free Radical damage with Antioxidants.

Health Benefits of Cacao. In our bodies antioxidants can react with free radicals to make them more stable and less likely to cause damage to our lipids, proteins, and nucleic acids. Damage to these vital molecules has been linked to many common health issues and chronic diseases. Our bodies can defend against oxidation, but this ability declines with age. Eating antioxidant-rich foods can enhance our natural defenses. A few plant-based foods meet this criteria and are distinguished by their high polyphenol content.

A subclass of polyphenols are flavonoids that are found abundantly in cacao. Research on flavonoids make them well-known for their antioxidant characteristics, their help in supporting the immune system, and their positive effect on the health of the cardiovascular system.

ORAC. Oxygen Radical Absorbance Capacity (ORAC) is a standard for quantitating a food's ability to offset the harmful effects of free radicals. According to the U.S. Department of Agriculture and the Journal of the American Chemical Society dark chocolate tops the list for ORAC on a per serving basis.

Brunswick Labs. The Brunswick Labs Certification Program is a third party and independent laboratory test performed on Xoçai™ products three times a year that certify the ORAC and Flavonoid values displayed on Xoçai's product packaging.

"The Brunswick Labs Seal assures consumers that they are getting one of nature's premiere antioxidant-rich foods." - Brunswick Labs

Conclusion:

1. Cacao is abundantly rich in Flavonoids.
2. All-natural unprocessed cacao is healthier than commercially processed chocolate.
3. Xoçai™ Healthy Chocolate is raw unprocessed chocolate that maintains cacao's natural Flavonoids.

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