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Chocolate??  This thread currently has 2,539 views. Print Print Thread
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bestdayever
Sunday, September 2, 2012, 10:52am Report to Moderator Report to Moderator
Guest User
Hi..
I am new to the forums..... but I have been wondering about something for weeks!
I am a SWAMI determined Gatherer, and according to the GTD foods, CHOCOLATE is a diamond food. It doesn't say cocoa, it says Chocolate - but "chocolate" is essentially cocoa and sugar.
Can anyone tell me if they have hear what Dr D'Adamo has said about that?
Thanks!
Selina
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Tom Martens
Sunday, September 2, 2012, 1:18pm Report to Moderator Report to Moderator

O Neg - ENTJ -SWAMI says GT-1 Hunter
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Hi, and welcome!

Unless you have yeast type issues, the (milk) chocolate sugar is usually the same as Blood Type B.  

All things being equal, small amounts should be fine for you.  


Be who you are.  Those who mind don't matter, those who matter won't mind.

FIfHI

M,M LeA+ LeB-

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Drea
Sunday, September 2, 2012, 1:21pm Report to Moderator Report to Moderator

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Sun Beh Nim
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And remember, just because it's listed as a beneficial, doesn't mean unlimited quantities!

Whenever I'm unsure of what I'm planning on putting in my mouth, I'll read the ingredient list to weigh whether I want to eat said product.


It is not my responsibility to convince anyone of anything.
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yaeli
Sunday, September 2, 2012, 3:21pm Report to Moderator Report to Moderator

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Ee Dan
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Quoted from 19994
It doesn't say cocoa, it says Chocolate
Hi Selina,
Please check the "TYPEbase food values" in Online Support - see the blue line at the head of this page - Dr. D does write "Chocolate/Cocoa" under Herb/Spice.


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Victoria
Sunday, September 2, 2012, 8:30pm Report to Moderator Report to Moderator

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Since Dr. D does not generally recommend prepared products from the store, but rather the basic ingredients in the products (since ingredient lists vary so much from brand to brand), I read that as meaning just the chocolate itself but not the other ingredients that might be added to it to make it into dessert bars.  Especially the milk, sugar and flavorings.

Unsweetened chocolate bars and cocoa are chocolate.  A bar of milk chocolate candy in my opinion is not what he is rating.

There are some brands of very awesome extreme dark chocolate bars with such a minimal amount of sugar that I occasionally eat even though sugar is an avoid for me.  One square the size of my fingernail once a week.  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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mikeo
Monday, September 3, 2012, 3:23am Report to Moderator Report to Moderator

Hunter ESFJ
Kyosha Nim
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dark 70% chocolate or raw cacao powder in your smoothie...otherwise milk chocolate is an abomination


RHN MIfHI
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Victoria
Monday, September 3, 2012, 4:38am Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
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My very favorite chocolate is Vivani Organic Dark Chocolate with 85% Cocoa.  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Henriette Bsec
Monday, September 3, 2012, 7:54am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
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Quoted from Victoria
My very favorite chocolate is Vivani Organic Dark Chocolate with 85% Cocoa.  


That is one of my favourites as well.

I started with 70 &  but today my tastebuds have gotten used to 85 % .
I must admit that I eat aprox 20 gram every single day  


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
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Agathe
Monday, September 3, 2012, 8:51am Report to Moderator Report to Moderator

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Quoted from 19994
...but "chocolate" is essentially cocoa and sugar.

Dont' forget fat.

I recently learned that cocoa butter is more and more often replaced by palm oil in chocolate for it is less expensive and becomes less easily rancid. Then the ingredients should be carefully checked and, if your read "vegetal oil", the pruduct should be put back on the shelf. 99% chances that it is palm oil. However, real chocolate made with cocoa butter is probably available.

Another interesting thing to know about chocolate, or cocoa, is that it has anti-cancer properties but it looses these precious properties when mixed with milk or cream. (Source: Food against cancer, by R. Béliveau, Canada)

As for the amount allowed. I am concerned by a comparable dilemna: swami states white wine is beneficial for me ! But I strongly believe Dr D's advice never superseeds basic common sense.

              

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Averno
Monday, September 3, 2012, 12:47pm Report to Moderator Report to Moderator

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I started making my own when I discovered just how much processed sugar was in even DARK chocolate.

Try this:

Put a block of unsweetened chocolate in a double boiler with 1-2 tablespoons of ghee.
Once "soft", add enough compliant sweetener to taste (you'll be surprised at the amount). 1/4 - 1/2 cup maybe?
Once smooth and shiny, stir quickly, just enough to blend completely.

Hurry, so it doesn't break (de-homogenize), but don't whisk air into it. It's more art than science.
Spoon it out and roll between sheets of wax paper before it starts to cool.

Voila! Compliant chocolate treats!

Chopped nuts sprinkled on top and pressed in lightly are a good idea, but I've had bad luck trying to mix anything into the chocolate as the batch cooks. It upsets the balance of things and causes granularity.

Store it in the freezer. The absence of -something- makes it softer than store bought chocolate.

It turned out too bitter once, so I partially thawed it and pressed some stevia into it. Messy, but effective.
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Goldie
Monday, September 3, 2012, 2:19pm Report to Moderator Report to Moderator

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I use coco powder as the guide, I use it in hot water..  .. it is the least processed food I can get... YET.. I also eat the darkest choc .. I started with 72%, went to 80%, 85, 87% and now 90% to 95%.. at that level you feel like eating a lot less like sort of making the right amount of chocolate for you..

I like bitter so the challenge for me is easier than giving it up.. much easier..

I also cheat with chocolate ice cream.. for me cream works.. no pain.. no weight gain.. I can even substitute a SMALL chocolate ice cream as a substitute of any meal and feel great with it.  I personally can not have milk, cream works..  

better chocolate has cream in it .. foods that call themselves 'light' are disappointing as always they are made with milk or low fat milk, changing the ingredients to more sugars.. all bad..

Good luck and welcome..


Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
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RedLilac
Monday, September 3, 2012, 3:00pm Report to Moderator Report to Moderator

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If you buy chocolate from the store read the ingredients.  I NEVER have a chocolate bar with HFCS listed.  I’ll opt for sugar over that.  IF you can find one sweetened with natural sweeteners like agave, go for it.  The darker the chocolate the more beneficial it is, but you have to balance the % because of the bitter taste to your own liking.


I am B- NON-Sec Explorer; my son is B+ SEC Nomad; my Mother was O+; and my Father was AB-
SWAMI Thanksgiving present 2008
Revised from Arlene B- NonSec to RedLilac on 3/31/06
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Averno
Monday, September 3, 2012, 3:11pm Report to Moderator Report to Moderator

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Quoted from Agathe

Dont' forget fat.

I recently learned that cocoa butter is more and more often replaced by palm oil in chocolate for it is less expensive and becomes less easily rancid. Then the ingredients should be carefully checked and, if your read "vegetal oil", the pruduct should be put back on the shelf. 99% chances that it is palm oil. However, real chocolate made with cocoa butter is probably available.


Agathe, do you know if this is the case with bakers chocolate? I would not be at all surprised to learn that 100% chocolate has had the natural fat removed and replaced with palm oil.

Goldie, do you make actual chocolates with the cocoa and water? Do you have a recipe?

Does anyone know if cocoa butter can be purchased? A lot of supposedly "healthy" desserts call for coconut butter, which some of us can't have. I wonder if it's at all feasible to make this substitution based on either the chemistry, or the cost.
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Agathe
Tuesday, September 4, 2012, 4:40am Report to Moderator Report to Moderator

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Quoted from Averno


Agathe, do you know if this is the case with bakers chocolate? I would not be at all surprised to learn that 100% chocolate has had the natural fat removed and replaced with palm oil.

I just start to investigate about that. I don't know yet. I will ask this question in the two shops downtown that specialise in making chocolate. Good idea.
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yaeli
Tuesday, September 4, 2012, 4:51am Report to Moderator Report to Moderator

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Quoted from Victoria
Since Dr. D does not generally recommend prepared products from the store, but rather the basic ingredients in the products (since ingredient lists vary so much from brand to brand), I read that as meaning just the chocolate itself but not the other ingredients that might be added to it to make it into dessert bars.  Especially the milk, sugar and flavorings.

Unsweetened chocolate bars and cocoa are chocolate.  A bar of milk chocolate candy in my opinion is not what he is rating.

That's it!!!!!!!!! Thank you Victoria. And I was too intimidated even to form the question, imagine that! But bestdayever did!  


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san j
Tuesday, September 4, 2012, 4:51am Report to Moderator Report to Moderator

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Super English, Agathe!  
And we all await the advice of the Swiss chocolatiers in your neighborhood!  


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
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Goldie
Tuesday, September 4, 2012, 7:02am Report to Moderator Report to Moderator

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Quoted Text
Goldie, do you make actual chocolates with the cocoa and water? Do you have a recipe?

I use Hershey's powder in place of coffee..  

no I do not make choc.. to cowardly.. but some agave and cocoa powder on the tip of the finger is ok too.. ha-ha

Quoted Text
advice of the Swiss chocolatiers in your neighborhood!  


as long as it does not say, reduced sugar... all might be ok..  

Quoted Text
Since Dr. D does not generally recommend prepared products from the store,

factory prepared anything ???? even not chocolate??? you wish for this swiss miss to have a stroke?    

YET, I hear you!  

but ... does he not rate cocoa and chocolate?   can it be a typo??  I mean chocolate. . soul-food for me..  

I wonder is chocolate the only processed food I allow me to buy? I think so..  



Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
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Agathe
Tuesday, September 4, 2012, 5:12pm Report to Moderator Report to Moderator

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Quoted from san j
Super English, Agathe!  
And we all await the advice of the Swiss chocolatiers in your neighborhood!  



On Thursday - day off and lazy afternoon with a friend - I will be downtown and will go to Wodey-Suchard  (my city is Suchard's craddle) and Walder, deux chocolatiers renommés. I'll let you know...
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Averno
Tuesday, September 4, 2012, 7:25pm Report to Moderator Report to Moderator

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Quoted from Agathe

I just start to investigate about that. I don't know yet. I will ask this question in the two shops downtown that specialise in making chocolate. Good idea.


I can't imagine that a chocolatier would swap out the original fat for palm oil, but (s)he may know if it's done in the commercial food industry.

Meanwhile, I'll do a little web-work to see what comes up.

Much is at stake here!  
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Agathe
Wednesday, September 5, 2012, 5:05am Report to Moderator Report to Moderator

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Quoted from Averno
I can't imagine that a chocolatier would swap out the original fat for palm oil, but (s)he may know if it's done in the commercial food industry.
Correct. It's my guess as well. I'm very curious to hear what chocolatiers have to say about this.

...Maybe I'll have to purchase some chocolate in order to keep the saleswoman talking to me...  

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yaeli
Wednesday, September 5, 2012, 12:01pm Report to Moderator Report to Moderator

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Quoted from Agathe



On Thursday - day off and lazy afternoon with a friend - I will be downtown and will go to Wodey-Suchard  (my city is Suchard's craddle) and Walder, deux chocolatiers renommés. I'll let you know...
Neuchatel???  



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Averno
Wednesday, September 5, 2012, 1:52pm Report to Moderator Report to Moderator

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Kyosha Nim
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http://www.labelwatch.com/prod_results.php?pid=122505  

Lots of milkfat solids and soy lecithin.  

Looks like a useful site, though.

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ruthiegirl
Wednesday, September 5, 2012, 2:28pm Report to Moderator Report to Moderator

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Soy lecithin is, I believe, neutral for all  types. The problematic parts of soy aren't found in the lecithin. "Milkfat solids" could mean cream, butter, or ghee. It's  sometimes possible to find dairy-free dark chocolates.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Spring
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Quoted from Goldie
but some agave and cocoa powder on the tip of the finger is ok too.. ha-ha  

Getting my fix of chocolate is just this simple, Goldie! This is simple too: Dr. D.'s Carob Extract - which also contains cocoa - with just about anything, or by itself, will satisfy me. I don't like to go to a lot of trouble to enjoy something that should be limited in my diet!

Sometimes I will take the time to mix cocoa in peanut or almond butter with just a tad of molasses or agave. Delish. I keep Unibars on hand all the time, but I don't eat a lot of them because they are a tad sweeter than I prefer.



"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Averno
Wednesday, September 5, 2012, 3:52pm Report to Moderator Report to Moderator

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Kyosha Nim
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Haven't investigated this website or this author, but the article gave me pause.

http://preventdisease.com/news/09/073009_soy_lecithin.shtml

My wife's swami has lecithin as a neutral, but soy lecithin as an avoid. Nevertheless, after reading this, I'm steering clear of it. I'll make my next batch of chocolated from cocoa powder and some kind of healthy emulsifier (if there is such a thing).

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