Join our like-minded, private community and share your story, get encouragement and connect with others. Join eNewsletter. Why is chocolate or cocoa not allowed on the Specific Carbohydrate Diet? I was wondering if it was because of possible starch or sugar ingredients being added in the processing of it, or if there is something wrong with chocolate itself. I realize that I'm replying to myself. Chocolate appears to be some big mystery and no one seems to be able to give an answer as to why it can't be eaten on the diet.
Anybody knowledgeable about this? I've been wrestling with that question myself, of late. I am guessing the problem with, say, cocoa powder is that it's irritating to the digestive tract. I just have some very uncomfortable bloating when I eat starch or polysaccarides. Since I don't have diarrhea or other digestive complaints, I'm a little looser than Elaine recommends.
I do stay off white sugar and obvious starches, but I eat some illegal things once in a while and have no trouble as long as I don't go overboard and I have lots of days between on strict SCD. Today, though, in my coffee, I put in some delicious Droste's cocoa powder with the honey I always use. Dang it was good. I say try it once and see if you're alright unless you have cramping or diarrhea still.
My symptoms are not typical. So I can't really tell immediately when something bothers me. I'm using the diet to troubleshoot ongoing health problems. It annoys me when diets are promoted without complete explanations for the restrictions.
If you read the SCD books, they are usually very good about explaining 'why' most other foods are included or excluded. But when it comes to chocolate, no reason is given for some reason. No commercial condiments or dressings. No balsamic vinegar, except homemade. None except honey. No agave or stevia. No cane sugar including raw, brown, white, or rapadura or molasses.
No date, coconut, or other palm sugar. No fructose, glucose, dextrose, sucrose, and isoglucose. No syrups such as maple or corn syrup. Coconut oil, sunflower oil, olive oil, and all nut oils. All seed oils sesame, peanut, canola, flaxseed, corn and grapeseed No vegan butter products, or soybean oil.
Sparkling water allowed. No fruit or vegetable juice made from concentrate or with additives. No soda of any kind. No preservatives of any kind. Agar, carrageenan guar gum, potato flour, rice flour, and sorghum flour are not permitted.
Download Comic. Learn More. All fresh, unprocessed fruit, based on the SCD stages. All types of eggs are allowed, preferably organic and free-range.
Plant-based milks, such as almond and coconut. More current research on chocolate shows it has several health benefits including anti-inflammatory properties. See the information below. If things take a turn for the worst, then it will certainly be something to cut out.
From Live Science Magazine :. Clumping platelets can lead to the formation of blood clots, which in turn can cause a heart attack. Chocolate consumption may lower blood pressure, help prevent formation of artery plaques and improve blood flow, according to other research. A study reported in showed that people did a better job of counting backwards in groups of three after they had consumed a hot cocoa drink containing large amounts of a compound found in chocolate.
Continuing on my quest to sate my appetite for dessert, I decided to try my hand at pudding. The results were so-so, in my opinion. The pudding does set up, almost too much. If I made this again, I would use half the gelatin, and maybe add an egg to give it a richer flavor. This would probably work well in an ice cream maker. Sprinkle gelatin on top and set aside until softened, about 5 minutes. Meanwhile, combine honey, cocoa powder, and salt in a medium saucepan; whisk in remaining milk.
Whisk until smooth. Add gelatin mixture to cocoa mixture and stir until dissolved. Stir in vanilla and divide among 4 serving cups. Cover each cup with plastic wrap and chill in the coldest part of the refrigerator until firm, about 3 hours or overnight. Use any mix of frozen or fresh fruit, put in a saucepan with some orange juice and honey, simmer until the mixture thickens, about minutes.
Cool before mixing into yogurt. Leftover compote keeps in the fridge for a few days. Place a non-stick skillet over medium heat. Add banana slices, let cook until one side browns, then flip using a spatula. Allow other side to brown. In short, the high-heat processing of cacao beans to create cocoa powder and chocolate strips the original source of its nutrients. Therefore cacao, which is minimally processed, is actually higher in antioxidants and nutrients.
A Magnesium Rich Food Cacao beans are one of the best magnesium-rich foods around. Magnesium is a mineral needed for more than biochemical reactions in our bodies, and cacao nibs contain milligrams per grams. Magnesium is the second most abundant element inside human cells.
It is found in bones, teeth, red blood cells and serves as a building block for DNA and is an essential element required for proper functioning of the nervous, muscular, and cardiovascular systems.
Magnesium also helps in the absorption of calcium. Magnesium helps to build strong bones and is a muscle relaxant associated with feelings of calmness. Cacao is also high in sulfur, which helps form strong nails and hair. Excellent Source of Antioxidants If it is certified as "Organic Raw Cacao" then it is an excellent source of antioxidants, otherwise you are consuming cacao covered in toxins from the spraying of chemicals which are standard practice in growing cacao beans.
In addition to the toxic pesticides and fumigation chemicals, it may contain genetically modified GMO products. Organic raw cacao contains 40 times the antioxidants of blueberries!
This scale was developed by the United States Department of Agriculture to measure the effectiveness of antioxidants to absorb free radicals that cause cell and tissue damage. The higher the ORAC score, the higher the level of antioxidants present in the food.
Prevent Aging Raw cacao has the same polyphenol antioxidants as green tea and red wine. These anthocyanins found in red wine can protect your cells from premature destruction and make you feel younger and healthier! Cocoa is also rich in flavonols, potent plant chemicals that encourage blood vessels to relax, keeping them youthful, supple and pliable.
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