Forum Activity for @Sacred Steve

Sacred Steve
@Sacred Steve
11/04/09 03:54:10PM
116 posts

Raw chocolate, how raw is it really?


Posted in: Make Mine Raw ...

I am not claiming that any sweetener we are using is raw. Although in theory it is possible, there are currently no commercially available raw sweeteners except honey. Even low temperature processed Agave makers use enzymes to strip the naturally occuring enzymes present that would cause it to ferment, which sort of defeats one of the main purposes of raw--enzyme retention. Also, you don't need to continue to say that I am an engineer. It sounds manipulating to me.Clay, I hear your frustration. Please accept my apology for not taking the time to hand everything to everybody on a platter. I know you are sympathetic since you are doing an event with another Raw Chocolate Maker in Belize. I appreciate that. I just don't have the time. I contribute where I can. But, i can't make this a full or part time job, unless you want to pay me for it? Can you at least acknowledge me for probably contributing more on the subject of raw chocolate than most? :-)Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
11/04/09 03:39:15PM
116 posts

Raw chocolate, how raw is it really?


Posted in: Make Mine Raw ...

I have since clarified that. :-) Thanks for being vigilant!My claim is that RAW chocolate is significantly higher in antioxidants than traditionally cooked or roasted chocolate. I also claim that it is PROBABLY higher in naturally occuring ENZYMES as well. ;-)Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
11/04/09 03:27:23PM
116 posts

Raw chocolate, how raw is it really?


Posted in: Make Mine Raw ...

Samantha,We are striving. I guess you just don't get it, which is fine.Matt Monarch just interviewed Gabriel Cousens on Youtube (6 or 7 part series or so). At around part 5 or 6 Dr. Cousens SPECIFICALLY talks about RAW chocolate and even SACRED CHOCOLATE. I will leave it to you to google. You will find what he says interesting I think. Dr. Cousens did some special energy tests on certain flavors of Sacred Chocolate and was very impressed. You will need to contact him directly to find out the nature of those tests. As a result, he contracted with us to make several very specially formulated chocolates just for his Rejuvenation Center. All of the Sacred Chocolate we are curently supplying his center either has Inulin and/or Stevia and/or Erythritol as a sweetener.It's amusing how "against" raw chocolate you are! I don't have to defend Dr. Cousens in any way. His amazing career as a doctor and scientist speaks for itself.Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
11/04/09 02:30:15PM
116 posts

Raw chocolate, how raw is it really?


Posted in: Make Mine Raw ...

Unfortunately, I don't have the time to spend doing the immense amount of research and backing to support this forum's needs. I am here to contribute what I can. I leave it to others to do more digging if and when they need to. I do the best I can, with what very limited time I have. If you REALLY want to see IMMENSE amounts of scientific published data, just pick up a recent book of Dr. Cousen's and look at the bibliography. Or, do the same thing with a recent book of David Wolfe's. The research IS impressive. I can't afford to do everybody's homework in this regard. I am here to lead people to water. People then have to do a little work for themselves and "drink". That is one of my personal roles in this lifetime.
Sacred Steve
@Sacred Steve
11/04/09 02:14:52PM
116 posts

Raw chocolate, how raw is it really?


Posted in: Make Mine Raw ...

He just published it in one of his newsletters.He supported Tahyon Sciences for many years. I am not sure if he still does, but I did go to a seminar of his about 10 years ago, where he showed evidence with his own experiments on Plant Growth proving the validity of Tachyon Science. It was quite impressive. This guy is quite a scientist and clinician. I know him personally. He is very hesitant to make claims he can't substantiate. He is also considered to be at the leading edge of his field, so I am sure he will be professing things that skeptics will have fun with at times.
Sacred Steve
@Sacred Steve
11/04/09 01:41:04PM
116 posts

Raw chocolate, how raw is it really?


Posted in: Make Mine Raw ...

I am not sure how others are defining these terms, but for the record, when I say "cooked" I am referring to "roasting". I am using the terms "cooked" and "roasting" as synonyms through out this entire forum. In my educated opinion, the antioxidant properties are pretty stable in the cacao bean through fermentation temperatures as high as 150 to 160 degrees Fahrenheit.Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
11/04/09 12:07:52AM
116 posts

Raw chocolate, how raw is it really?


Posted in: Make Mine Raw ...

Hi Samantha, As you may recall, I already defined the difference between raw and live in another post in a different thread. If you email Dr. Cousens at www.TreeOfLife.nu and ask him the bio-electrical differences between raw and live food he most likely will tell you that live food is higher in bio-electrical potency than raw food, and in the same breath, he will most likely tell you that raw food is more bio-electrically potent than cooked or roasted food. In other words, Raw Broccoli is more potent than cooked Broccoli for example. In my post above, I did not make any claim that Sacred Chocolate is in any way live. The claim that Sacred Chocolate is making is that it is raw, which in my case is defined as chocolate that is produced by NOT cooking or roasting the cacao bean in any way and then turning that raw cacao bean into raw chocolate at low temperature, which in our case is about 115 degrees Fahrenheit. This is sort of the hierarchy: LIVE-RAW-COOKED. Hope that clarifies things.Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
11/03/09 01:48:00PM
116 posts

Raw chocolate, how raw is it really?


Posted in: Make Mine Raw ...

Just thought I would post this recent article by a modern expert on the subject of raw foods. This is the reason I STRIVE to keep Sacred Chocolate as RAW as possible...The Energy of Live Foods by Dr Sir Gabriel Cousens M.D., M.D. (H) D.D.There is a tremendous amount of extra levels of energy in live foods. One of the studies that most demonstrates this was done in Russia by Dr. Israel Breckman. The experiment was simple. He fed the same mice cooked food and live-food at different times. This was the exact same food and the exact same mice, the only difference was, the food was either cooked or uncooked. He measured the amount of energy and endurance the mice had when they were eating only live foods, and when eating the exact same amounts of food in its cooked state. The mice had three times more energy and endurance on the live-food than when they were eating cooked food. If nutrition were a simple matter of calories, there should not be any difference in endurance and power between eating the live and the cooked food. However, there clearly was a difference in the effect. This is because foods are not simply calories. This calorie paradigm, developed in 1789, is completely out of date, even though it is still being used by people in the nutritional sciences. What is the difference?Food has subtle nutrients, general nutrients, electrical energies, phytonutrients, enzymes, vitamins, and minerals. The electrical potential for our tissues and cells is a direct result of the liveliness of our cells. Live foods enhance the electrical potential in our cells, between the cells, at the interface of the cell membranes, and at the interface of the cells with the microcapulary electrical charges. When cells have the proper microelectrical potential, they have the power to rid themselves of toxins and maintain their selective capacity to bring appropriate nutrients, oxygen, and hydrogen into the cell, into the nucleus of the cell, as well as to feed the mitochondria. This helps to maintain, repair, and activate the DNA. Professor Hans Eppinger, who was the chief medical director of the first medical clinic at the University of Vienna, found that a live-food diet specifically raised the microelectrical potential throughout the body. He discovered that a live-food diet increases selective capacity of the cells by increasing their electrical potential between the tissue cells and the capillary cells. He saw that live-food significantly improves the intra and extracellular excretion of toxins, as well as absorption of nutrients. He and his co-workers concluded that live foods were the only type of food that could restore microelectrical potential to the tissues. In essence we can say that by restoring electrical potential to cells, live-food rejuvenates the life force and health of the organism.
Sacred Steve
@Sacred Steve
12/08/08 09:48:16AM
116 posts

Special Holiday Chocolate Offers for Chocolate Life Members


Posted in: Classifieds

Special Holiday Offer from Sacred Steve of Sacred Chocolate!Buy 6 or more Sacred Chocolate Heart Bars throught December 22nd and receive a 7th "Mystery" Heart Bar for FREE! DON'T FORGET TO USE DISCOUNT CODE: "TheChocolateLife" upon checkout!Order Now ---> http://www.SacredChocolate.com Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
12/04/09 04:18:38PM
116 posts

solid cocao liquor


Posted in: News & New Product Press

I am interested in the pulp off of the beans. Do you have that?
Sacred Steve
@Sacred Steve
12/04/09 06:17:46AM
116 posts

solid cocao liquor


Posted in: News & New Product Press

Hey Eric,I would LOVE to try that! Where do I get it?Steve
Sacred Steve
@Sacred Steve
12/05/08 05:03:38PM
116 posts

necesito informarme . Donde comprar cobertura para templar en Quito - Ecuador


Posted in: Classifieds

Forgot to mention price: $20/lb (10 lbs minimum order)
Sacred Steve
@Sacred Steve
12/05/08 05:00:34PM
116 posts

necesito informarme . Donde comprar cobertura para templar en Quito - Ecuador


Posted in: Classifieds

I Can sell Very High Quality Certified: RAW, ORGANIC, VEGAN, KOSHER, HALAL, and sold above fair trade standards Ecuadorian Couverture at whatever cacao percentage you would like! We only use either Maple or Coconut as our sweetener...no cane! The bean we use is Nacional Aromica desde de Arriba.Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
12/02/08 07:45:10PM
116 posts

hard to find chocolate


Posted in: Classifieds

Hi Debra, We sell bulk 2.5lb bricks of raw, organic, vegan, kosher, halal certified Sacred Chocolate if you are interested? www.SacredChocolate.com Hearts!Sacred Steve415-342-0527
Sacred Steve
@Sacred Steve
01/06/10 11:16:09PM
116 posts

Cocoa beans at great prices


Posted in: Tech Help, Tips, Tricks, & Techniques

I was actually replying to Eric's post. Sorry for any confusion!
Sacred Steve
@Sacred Steve
12/30/09 05:50:07AM
116 posts

Cocoa beans at great prices


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Eric,I am still interested in purchasing cacao from you, if you have any interest?Steve
Sacred Steve
@Sacred Steve
12/05/08 05:37:11AM
116 posts

Cocoa beans at great prices


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Eric, Any updates on your stock?Sacred
Sacred Steve
@Sacred Steve
11/04/08 12:37:39PM
116 posts

Cocoa beans at great prices


Posted in: Tech Help, Tips, Tricks, & Techniques

Ok, great. Thanks for the info. I need a really clean bean, since I use the husk in my chocolate. Do you have any really clean beans that look like almonds they are so clean? A 3 day ferment on the Criollos is fine and a 7 day ferment on the Foresteros is fine. I just have to taste them to make sure. Can you send any samples of a super clean bean that is certified organic? I will look at any varieties and fermentation levels you have.
Sacred Steve
@Sacred Steve
11/04/08 11:21:07AM
116 posts

Cocoa beans at great prices


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Eric, What is the origin of your criollo? Do you happen to know the paticular varietal? I actually need all fermenation levels from zero fermentation to about an 8 to 14 day ferment depending on the varietal. Unfortunately, my hands are tied regarding organic certification. Since we are certified, we need to stick with certified beans. Can you still provide?Hearts,Sacred Steve
Sacred Steve
@Sacred Steve
11/04/08 03:41:56AM
116 posts

Cocoa beans at great prices


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Eric, Do you sell any certified organic beans that are considered raw? Do you sell any Criollo varieties?Hearts,Sacred Steve
Sacred Steve
@Sacred Steve
03/18/09 06:39:40PM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

I stand corrected! Sacred Chocolate has negligible trans fatty acids! Our claim is within the legal limits of the Food Laws of the USDA and FDA. Sorry if I have mislead you.Regarding the existance of trans fats in cacao, nobody has supplied any evidence to the contrary. My lab evidence is stronger than any other evidence supplied in this forum to date regarding the issue of trans fats in cacao and from heating oils/fats from the washington post article. Trans Fats are produced by heat, even though the increase is very small. Whether or not that is the case with cacao, nobody knows, but when it comes to people's health and what they put in their body, I personally would rather err on the side of caution than to say otherwise. I like to be conservative. Please forgive me on my trans fat statement!We are all at a stalemate on this issue until further lab testing is done.To me personally, this data collection is boring since I am a chocolate maker and not a lab technician.My goal is to educate people on the benefits of raw chocolate. I am a strong believer that raw chocolate is much healthier for people than cooked chocolate based on the research I have personally done. I have been deeply involved in raw foods since 1993.You can call this all pure farce if you wish, I have no objection and everybody has the right to their own opinion!Hearts,Sacred Steve
Sacred Steve
@Sacred Steve
03/17/09 11:33:31PM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

Hi Clay, responding to your below question, I don't have the funds to conduct a worldwide lab study of trans fats in cacao, unfortunately...how boring anyway. But, to remain purely logical, we still can't assume that trans fats do not exist in cacao from all the evidence thus provided in this forum. I just point to one example of its existence in the raw state. The only ingredients in that lab analysis were: raw cacao, maple sugar, and raw low temperature dehydrated ginger root. The ginger root is devoid of trans fats to the best of my research. It also represents an EXTREMELY small percentage of the overall constituents.Hearts,Sacred Steve
Sacred Steve
@Sacred Steve
03/17/09 08:26:30PM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

Hi Clay, You are correct in that what you say is an "assumption". Your assumption however is not totally true. Until you can supply lab reports to show me, I am not convinced. Please see this full analysis we did on one of our raw recipes. Trans Fats are present in cacao, even in the raw state, but very minimal per this analysis by Covance: http://www.naturaw.com/sacred-chocolate/Sacred_Chocolate_Nutritional_Analysis_GINGER.pdf . Whether the heat source is coming from conduction or radiation, I feel certain trans fats are generated dependent on a time/temperature relationship. I would say that a safe assumption in roasting cacao is that trans fats are increased by 1 percent based on the analysis done above and typical cacao roasting environments.Hearts,Sacred Steve
Sacred Steve
@Sacred Steve
03/17/09 02:27:13AM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

You have to mix the beans before the temperature rise occurs and keep mixing in order to keep the temperature low. This results in a low temperature fermentation.
Sacred Steve
@Sacred Steve
03/17/09 02:23:21AM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

http://www.washingtonpost.com/ac2/wp-dyn?pagename=article&node=&contentId=A2483-2003Aug29&notFound=true This is a reference to the fact that although small, heating can cause trans fatty acids. The longer you heat and the higher the temperature, the more trans fats will be produced.
Sacred Steve
@Sacred Steve
03/16/09 10:54:28AM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

Not sure of any mechanical property differences due to difference in fermentation. The beans we are familiar with are pretty tough at low moisture levels...I think one big difference is that they are very clean and thus slippery, alleviating extra torque on the bean during storage and shipping. Also, we only ship in small amounts so that weights and pressures are not that great.
Sacred Steve
@Sacred Steve
03/16/09 04:18:35AM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

Hi Jim, You need to hold it at 114 F by mixing. Depends on beans, but it should be correctly fermented at about 1.2 to 1.4 times the normal fermentation time. Ultimately, you won't be able to tell until after drying in order to check aroma and taste. Moisture content should be below 5% for a properly processed bean.Feel free to send me a sample and I will turn it into some bars for you.Sacred Steve
Sacred Steve
@Sacred Steve
02/20/09 02:50:42AM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

Can you send some samples of your organic beans, nibs, and non-deodorized butter?
Sacred Steve
@Sacred Steve
02/17/09 08:45:19AM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

Hi Jun,Do you sell certified organic cacao beans? I am looking for additional sources.Hearts,Sacred Steve
Sacred Steve
@Sacred Steve
02/15/09 02:56:04PM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

"its important to reiterate that this assertion is wrong and has been disproven and written about many timesbut this old MAOi disclaimer just wont lie down and die!the contraindications apply to non reversible MAO inhibitors, such as pharmaceuticals like mocoblomideNOT to weak reversible inhibitors like Harmine, Tetrahydroharmine and Harmaline.Raw chocolate, possibly the Theobrominedoes potentiate ayahuasca. its not just there for tasteplease read developmnets at ayahuasca.com forums regarding potentiation of the ayahuasca effect using Cacao"All I can say, is that from personal experience, there is a potential danger and caution should be exercised.Hearts,Sacred Steve
Sacred Steve
@Sacred Steve
12/14/08 01:11:00AM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

Most of the beans I use are unfermented and only sun dried. Then, I don't roast them. Then, I slowly stone grind them over many many days at temperatures that never exceed 114 F. This is my definition of RAW chocolate. Everybody is FREE to create their very own definition of RAW chocolate. Yay!Super Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
12/14/08 01:08:11AM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

This is a very complex issue, with many complex answers all stemming from the fact that chocolate IS alchemy and that cacao is probably the most complex plant chemistry to be found perhaps on all of earth. Bottom line is that there is no "right or wrong" answer. There are infinite shades of grey!How do you define "chocolate flavor" first of all! I am at shows all the time placing 20 different recipes of chocolate in peoples mouths all the time...people's pallates vary so much, that that itself is cause for concern in trying to "define" a chocolate flavor...all you can talk about is averages and generalities. Of course, the raw bean has some chocolate flavor, but some would say that that is not the real flavor of chocolate...get what I mean? Ultimately, who defines chocolate flavor? I would say the tree itself!Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
12/12/08 11:09:12PM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

I have done all of the above...the less the fermentation the less the chocolate flavor...raw beans out of the pod are anything from bitter and plain to tart, tangy, and fruity but with no chocolate flavor.
Sacred Steve
@Sacred Steve
12/12/08 10:58:43PM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

BELOW IS AN EMAIL DIALOGUE I HAD REGARDING THIS ISSUE EARLIER IN THE YEAR...BTW, The below information that Nison/Saffaron is presenting below (no scientific backing or documentation to support it either, just like the last article they put out), could potentially be FATAL to a meticulous mind in the raw food movement who drinks ayahuasca! This is why: Say somebody reads the below and gets the idea that they are now only going to eat raw cacao with ayahuasca (assuming they are an ayahuasca user, rare breed indeed, but possible) based on the information presented below by Nison/Saffaron; that it is only eaten by indigenous people along with their ayahuasca brew, and therefore safe consumed in that way. Well, should somebody do that, it could result in a hypertensive crises based on the information in Erowid: http://www.erowid.org/chemicals/maois/maois_info2.shtml NOTE CHOCOLATE IS LISTED UNDER CAUTIONARY FOODS. The problem is the possible Tyramine Content in the particular chocolate which can vary based on many variables. It also depends on how much is consumed of course and the particular persons body chemistry and sensitivities to all these complexities. Bottom line is that a serious hypertensive crisis has the ability to kill you. Also, not only is Ayahuasca an MAOI but there is potential that Chocolate is too, or at least supports an MAOI effect in some alchemical way, which would just exacerbate the potential danger.On Jul 27, 2008, at 9:11 PM, SS@SacredChocolate.com wrote:I have seen this same exact rant for years. There are many scientific studies for the benefits of cacao. I have not seen one yet showing it is poisonous. There are many plants in nature that don't have a natural predator. That being said, one person's "meat" is another's poison. I suggest consuming everything in moderation. Jeshua recommends the same. Why are some people fatally allergic to some foods while others are not? The reasons are many and sometimes not even chemical in nature! Love! Sacred Steve www.SacredChocolate.com ________________________________________From: "Aurora Butterfly"Date: Sun, 27 Jul 2008 15:09:16 -0700To: Sacred SteveSubject: Re: CacaoSteve, what do you think about this? I think Paul Nison likes to crap on things.Do you think cacao is toxic to the liver? hmmm...On Thu, Jul 24, 2008 at 1:27 AM, Brian Lucas wrote:This is a an article from my bro Paul Nison. My friend Jeremy, who turned me on to raw cacao 11 yrs ago has donesome interesting studies on it. I've never been huge on cacao myself and use it only sparingly but if you eat a lot you should consider this article.Love and Light, BeLiveRaw Toxic Chocolateby Paul Nison www.paulnison.com This month my article is about chocolate. I chose to write abut this topic because many raw food eaters today are being misled and told that it is healthy. It is dangerous and people need to know the truth.More True Information on the Negative Effects of CacaoSince my last article on the negative effects of cacao, many people have agreed with me how toxic it really is. On the other hand, there were some people who would not change their mind about it no matter what the cost. In fact, those people became angry with me. The truth can hurt, but I'm just the messenger. As I said in my last article about cacao, I wish it were healthy, but the fact is it is not! Whether you are willing to admit it or not is your decision, but there are so many foods that are proven to be healthy, why continue to take some that are up for debate? Many people are being misled to believe cacao and other raw foods are healthy. Many of the people who promote it, have a good heart and really feel it is a good food, but I know there are many who sell this product knowing it is toxic and addictive, just to make money.I recently spoke to a good friend of mine Jeremy Saffaron. Jeremy has been involved in the raw food community for a very long time. He has the author of a raw food recipe book and also an excellent resource guide. Jeremy told me he was the first person to do any raw research with cacao involving the raw food movement. He spent 4 years (1999 -2003) studying the effects of cacao and has dedicated countless hours surfing the net, talking with specialists, and even got involved with the University of Hawaii, who's agriculture branch is looking into raw cacao toxicity.When Jeremy first found out about cacao he was so excited about it. He sold it for a short while (2001-2002) and was the first person to let others in the raw food world know about it. Again I repeat, JEREMY WAS THE FIRST PERSON IN THE RAW WORLD to let others know about cacao.He turned on many raw food promoters to it because he believed at the time that is was an amazing discovery as a great tasting, nutritionally loaded food and it was also a way to connect with his friends who were still addicted to cooked chocolate even though they were raw otherwise. Another big turn on was the fact that many of the daily coffee drinkers he knew in the yoga scene were glad to switch to raw cacao from their roasted coffee. Jeremy told me he never drank coffee in his life, but as a kid did eat chocolate from the store. But 13 years ago, he stopped eating chocolate because he found out about the bugs that were in all chocolate. (I mentioned that in my last article about cacao.)With all the excitement about raw chocolate and all the benefits, Jeremy was thrilled to get the product to the public. However, when Jeremy was selling it, he did warn people that all the studies on it were not in yet so to be careful not to over due it until further research is conducted. It was also very cost prohibitive at the time at twenty five cents a bean, plus each bean had to be personally peeled to eat them. (By the way, this should be a hint about how much can and should be eaten in one sitting.)After eating cacao for six months, Jeremy didn't really experience negative side effects, but he noticed those around him whose health and digestion weren't as efficient as his started to experience issues with the cacao. That was the first sign that lead him to begin to study the negative effects of cacao.I myself have a similar experience. I consumed cacao in small amounts as well, but unlike Jeremy, I felt the difference every time I tried it. It didn't make me feel good. A good friend of mine, doctor Fred Bisci ,a raw foodist for about 40 years, also confirmed what Jeremy and I suspected, cacao is toxic!Jeremy's findings were as follows: No animal in nature will eat it unless tricked into it with milk or sugar. If you can convince an animal to eat it then it greatly shortens their life span if it doesn't kill them immediately. The native people who ate it only ate the fruit of the theobroma (which contains all the benefits and none of the detriments) and only used the cacao seed as an addition to their psychedelic brew ahyuwasca and as a medicine in emergencies. Native people did not eat it as a food nor as a supplement, only for sacred use. Cacao is one of the most addictive substances known Cacao is super toxic to the liver It acts as a stimulant and agitates the kidneys and adrenal glands. This can cause: insomnia, nightmares, waking up in the middle of the night, shakes, and extreme energy shifts It is extremely clogging due to the toxins carried in the oils contained within. Plus the fat chains are highly complex and require tons of work to break down. The result of long term use is a high level of liver and blood toxicity which can cause extreme mood swings, angry outbursts, violence, depression, paranoia, & dizziness. In some cases of long term use, there are also psychological effects that range from addictive tendencies, sexual dysfunction, violent outbursts, lack of reasoning, and decreased will. At mega does of 40 plus beans, it acts as a hallucinogen and can cause many effects attributed to LSD or HashishJeremy concludes that his personal study (it took 1.5 years of him eating it to see extreme negative effects) and his friends showed him clearly the negative effects of cacao.From my study it seems that the people using cooked cacao powder had less toxic effects than those using roasted cacao beans whole and far, far less than those using whole, raw cacao beans.There are a good amount of people who have experienced the same negative affect of cacao and have changed their opinion about it being such a super food. I personally can't see anyone taking it for a long time not feeling the negative effects on some level. A big problem is, at that point so many people are already addicted to it and can't stop even if they wanted to. Very similar to the addiction people have to cooked food. They just can't except that it's not healthy for them so they make excuses to keep consuming it.Jeremy and I both feel the sadness that raw food promoters command so much public attention and use it to sell anything they can. It should be information, not products that people seek out.The bottom line is no matter what someone feels, or believes, cacao is toxic! Science will confirm it. You may be able to consume the drug cacao and not have felt any negative affects, but in time you will. Please do not wait to experience the negative affects and get off this drug as soon as you can.For those of you who say, I am always knocking someone else's glory or product, I can just reply by saying I am concerned about each individual's health. That is the most important thing to me. I know what it is like to live with disease and I want to help as many people as possible avoid it. I am so blessed to know people like Jeremy who have an open mind and continue to share the same mission with me of bringing the truth to the surface and helping others.Jeremy and I acknowledge there are many toxic things that people do everyday from using a computer, to driving a car, from drinking coffee to smoking to all sorts of wild practices and toxic substances and experiences. Each one must make a choice and it's our hope that people with power use it responsibly.Jeremy wanted me to share with my readers a warning to always study and research before promoting or selling anything. He learned the hard way. Years ago he promoted the use of coconuts because he lived in the tropics and knew the benefits well. The down side was people wanting coconuts and not realizing that the answer was to go where they grow. Instead they found a way to engage in exploitation and buy toxic formaldehyde dipped bleached nuts wrapped in plastic irradiated from Thailand. He went back and tried to dissuade people from eating the toxic nuts but they didn't seem to care. Cacao seems the same, those who want to engage with it will, toxic or not. (Once again after recently getting tons of coconuts right off the trees in Florida, I feel such a difference after eating Thai coconuts.)Jeremy's final stand on cacao is it is for medicinal, sacred and entertainment usage only, it is not a health food! My personal, final opinion is that we should only consume foods for nutritional needs, anything else will lead to disease, especially the way we overuse it!
Sacred Steve
@Sacred Steve
12/11/08 09:44:03PM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

I have known Paul Nison for many years. Everytime he put out an article like this, I always challenge him, and he never responds to me. These are my responses:1. Theobromine, caffeine, and theophylline all have "deleterious effects on the body" (Nison provides a long list of such effects, ranging from birth abnormalities through to cancer) --->>> THEOBROMINE is a mild stimulant. It does not have the same effects on the nervous system as Caffeine. Chocolate mainly has Theobromine and only trace amounts of Caffeine. Theobromine is a smooth muscle relaxant and a vasodialator. As such it is GREAT for mental and physical performance since it helps in both oxygen and nutrient delivery to the capillaries and cells. From the 1890's to about the 1930's Theobromine was given to Heart attack victims to dialate blood vessels. It has also been given to asthma victims with success since it affects the vagus nerve between the brain and lungs. I have actually noticed improved breathing in myself as a result of eating raw cacao!2. MOST CACAO is Filthy. That is why most of it needs to be roasted and winnowed. The RAW beans we use are tested and farmed in a VERY special proprietary process such that the beans are SO clean they actually look like ALMONDS! They can be eaten whole and raw!3. I have seen MANY studies showing the benefits of cacao on the human body, Nison has yet to show me at least 1 scientific study showing that Cacao is dangerous to the human body.4. "One man's meat is another's poison" still holds true! It is wise to use moderation in all things, including raw cacao! Some people are radically allergic to many foods, while others are not.Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
11/24/08 06:42:17PM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

Hi Jenna, It is best to test every batch. This is what I recommend to keep from accidently making people sick on raw cacao. We have thrown cacao out as a result of tests. This is a very serious matter. We work closely with the cacao farmers to ensure cleanliness. I wish I could talk about process, but that is proprietary right now. Eventually, we will open the factory up to the public...at least that is my intent.Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
11/24/08 01:11:36PM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

Hi Jenna! The beans we use are harvested in a proprietary way so that they are extremely clean. Even so, they are regularly tested for contamination. We have submitted our products to the state of california health department for testing. Also, we build our own custom machines, so we go from bean to bar in our own facility. Hope that helps!?Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
11/06/08 08:19:24PM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

Hi Chocovore!I am not sure about the ORAC scores on those different types that you suggest. I have not seen any lab reports on those yet.Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
11/04/08 01:07:52PM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

I would also like to add that everybody's chocolate palatte is totally unique, and what somebody considers great tasting, another considers disgusting. It is also possible to monitor fermentation temperatures, and control them, if one so desires. Also, I never use cacao powder in my chocolate. We slowly stone grind the beans at low temperature.Hearts!Sacred Steve
Sacred Steve
@Sacred Steve
11/04/08 12:38:57PM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

Thanks for this clarification! This is great!Hearts!Sacred Steve
updated by @Sacred Steve: 09/08/15 10:09:14PM
Sacred Steve
@Sacred Steve
11/03/08 09:58:04AM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

It should also be mentioned that blueberries are surprisingly low in ORAC value. I have seen scores ranging anywhere from 30 to about 50 depending on how they are grown.
Sacred Steve
@Sacred Steve
11/03/08 09:55:46AM
116 posts

Raw chocolate-- what is it really?


Posted in: Make Mine Raw ...

Thanks for the clarification Eric! I don't speak Spanish.What type of product do you make? I would love to see the report!Hearts,Sacred Steve
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