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BTD Forums  /  Eat Right 4 Your Type  /  Chocolate for this O
Posted by: narnia, Monday, December 20, 2010, 12:21am
I have read that chocolate allergies are very rare, therefore, considered nonexistent.  Any allergic symptoms are attributable to the other ingredients in the chocolate.

In my LR4YT book, it lists chocolate as a neutral.  What does that mean?  Does it meant the raw cocoa or chocolate bars?  The bars have avoids in them for nonnies.  I don't know that I am a nonnie yet, but I do know that every time I eat chocolate, I feel queazy and I have gotten ill, like catching a cold almost immediately.  So...I have stopped eating chocolate bars.
Posted by: balletomane, Monday, December 20, 2010, 12:25am; Reply: 1
Narnia, commercial chocolate bars have a wide range of different ingredients besides cocoa and cocoa butter. Have a look at the ingredient list and post it here. My guess is that it could be the sugar (yes, I know it... I've been addicted to it and am finally out of that addiction!)... or it could be the vanilla (e.g. it could be a blackdot for you if you had done SWAMI), or it could traces of milk, peanut or  any other combination.

Best is to make your own or choose one that has the least of other ingredients besides cocoa and cocoa butter.
Posted by: O in Virginia, Monday, December 20, 2010, 1:08am; Reply: 2
I agree, you have to read the ingredients.  It could be any number of other ingredients in the chocolate bar, not just the cocoa.
Posted by: Possum, Monday, December 20, 2010, 2:45am; Reply: 3
Some companies put more & more soy in their's ::) I have literally thrown up & got acid burn in my throat from something in some chocolate, so am very picky as to choc I actually do eat... ::)
Posted by: Lola, Monday, December 20, 2010, 3:02am; Reply: 4
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?515
Posted by: O plus, Monday, December 20, 2010, 3:13am; Reply: 5
I eat one of these every day. Seems like they make my system work even better. I miss them when I skip a day. They ship orders over 75 for free. I buy 80 and put them in the fridge. http://www.gertrudehawkchocolates.com/products/categories/classic-candy-bars

I get the 70% dark chocolate ones only.
Posted by: SquarePeg, Monday, December 20, 2010, 3:31am; Reply: 6
When I see Chocolate on the SWAMI, I assume 100% chocolate for baking.  Anything else can have milk, sugar, vanillin, etc.  It's like with "Rice Milk."  You have to check the label for avoids, which usually include gums or carageenen to thicken it.
Posted by: KimonoKat, Monday, December 20, 2010, 3:43am; Reply: 7
Make your own Chocolate treat from unsweetened baker's chocolate.

1 square of chocolate
1/4th cup of water... a little more or a little less


Melt chocolate & the water in a double boiler or in short bursts in the microwave.
Add agave and sea salt to taste.

Totally compliant, and if you are a GenoType Gatherer...it's a diamond food!
Posted by: Munchkin76, Monday, December 20, 2010, 9:02am; Reply: 8
I make my own - a friend of mine bought me these kits once and they're great fun with no nasties http://www.thechocolution.com/kit.php.  I like to add my own other ingreadients like walnuts, goji berries, chili powder or other yummy diamonds  :P
Posted by: Goldie, Monday, December 20, 2010, 2:03pm; Reply: 9
Interesting.. only O's reponded.. yet i need so little

I am testing myself with Cocoa in the AM in hot water and JUST love the MENTAL effects.. calms me down, and gives me control over food..

as for eating a whole candybar.. well it depends what brand.. I am certain of that..

all my life I never gave up steaks and choc.. I wonder why.. ??

Type O Non Secretor (1 beneficials) according to the link above..

now I know why.. let it snow choc..

as for Narnia.. are you white 40 and female?? you might have a gallbladder issue.. and fat might bother you.. just guessing..
Posted by: O in Virginia, Monday, December 20, 2010, 2:20pm; Reply: 10
In my SWAMI it says cherries and chocolate are genoharmonic.  They are both neutrals for me, but I might try making my own chocolate covered cherries (like raisinettes), if I can find good (organic) dried cherries.  I'll also give Kate's Walnutty Chocolate a try, that looks like fudge.  I wonder where vegetable glycerine is sold around here.
Posted by: KimonoKat, Monday, December 20, 2010, 3:17pm; Reply: 11
Quoted from O in Virginia
In my SWAMI it says cherries and chocolate are genoharmonic.  They are both neutrals for me, but I might try making my own chocolate covered cherries (like raisinettes), if I can find good (organic) dried cherries.  I'll also give Kate's Walnutty Chocolate a try, that looks like fudge.  I wonder where vegetable glycerine is sold around here.


Buy veg. glycerine online.  Comes right to your house.  Easy peasy!
Posted by: Jane, Monday, December 20, 2010, 4:35pm; Reply: 12
O in Virginia,
Have you tried NAP's Chocolate Cherry Unibars?  Dr. D has made them for us!  My recollection is the only thing in them is chocolate, cherries, rice bran and agave.  They are chewy.
Delicious!
Jane
Posted by: O in Virginia, Monday, December 20, 2010, 5:50pm; Reply: 13
Quoted from KimonoKat
Buy veg. glycerine online.  Comes right to your house.  Easy peasy!

Thank you.  :)

Quoted from Jane
O in Virginia,
Have you tried NAP's Chocolate Cherry Unibars?  Dr. D has made them for us!  My recollection is the only thing in them is chocolate, cherries, rice bran and agave.  They are chewy.
Delicious!
Jane

I have not tried those, thanks for the rec.  :)
Posted by: SquarePeg, Monday, December 20, 2010, 8:26pm; Reply: 14
I recommend them, too!  They also have almonds, rice protein and egg white protein.  Here's a link.

http://www.northamericanpharmacal.com/shareright/jrox.php?id=2667&jxURL=http://www.4yourtype.com/prodinfo.asp?number=NP051

$5 off in December if you buy a case of 12.
Posted by: narnia, Monday, December 20, 2010, 9:15pm; Reply: 15
Quoted from Lola


Thanks!  Sounds yummy!
Posted by: narnia, Monday, December 20, 2010, 9:29pm; Reply: 16
Quoted from Munchkin76
I make my own - a friend of mine bought me these kits once and they're great fun with no nasties http://www.thechocolution.com/kit.php.  I like to add my own other ingreadients like walnuts, goji berries, chili powder or other yummy diamonds  :P


Fascinating!  Sounds fun to make my own candy!!
Posted by: narnia, Monday, December 20, 2010, 9:32pm; Reply: 17
How long does cocoa powder last?  I mean...what is the shelf-life?
Posted by: battle dwarf, Monday, December 20, 2010, 9:36pm; Reply: 18
i have raw cocao powder in my yerba matte every morning in place of the coffee i used too drink. if i eat a bar i get hageland's limited edition "uganda" at 80% they make a 90% but it has a more...burnt taste while the 80% is smooth. i make my own truffles. they are so easy. you put the powder in a small bowl with the sweetner of your choice and then slowly mix in cream untill you get a paste like consistancey. roll it into balls and put them in the fridge. now you want to talk about addections....
Posted by: battle dwarf, Monday, December 20, 2010, 9:39pm; Reply: 19
indefanatly?  never had it last so long as a year here. found some at grandmas once, must have been ten years old by the packageing, still smelled and tasted good.
Posted by: JJR, Monday, December 20, 2010, 11:13pm; Reply: 20
This thread gets like 17 thumbs up.  Good quality dark chocolate is practically the only treat I can stomach.  I haven't tried it in large amounts, but the little bit I eat doesn't seem to mess with me.  Unlike cake or ice cream.  Forget those.  But yes, chocolate bars can have all kinds of things that could mess with you.  Most high quality stuff doesn't seem to bother me much, but I'm ok with soy lecithin.  And even milk doesn't mess with me.  But I buy dark chocolate anyways.  Too much sugar will mess with me, so I only eat about 1/8 to /14 of a bar at a time, depending on how I'm feeling.  If you have to have it, my guess is you need to make your own concoction.  Carob powder works very well for me too.  Over rice or fruit or nuts or whatever.
Posted by: BluesSinger, Tuesday, December 21, 2010, 2:06pm; Reply: 21
Quoted from Munchkin76
I make my own - a friend of mine bought me these kits once and they're great fun with no nasties http://www.thechocolution.com/kit.php.  I like to add my own other ingreadients like walnuts, goji berries, chili powder or other yummy diamonds  :P


do these candies get hard like the commerciall chocolate candies or do you have to keep them in the fridge?  
Posted by: Goldie, Tuesday, December 21, 2010, 4:21pm; Reply: 22
the bars from Dr D are delish and so special for O's.. I remember how long it took to get them just right.. satisfying too.. worth the price.. I like the blueberrie but all are just right..

I think cocoa are beans and so will not wilt.. milk choc with butter might discolor in heat and by age...

hey a thread full of choc/.. wonderful.. and no guilt.. I wish I had switched from coffee years ago to cocoa.. emotional memories that sit just right..



Posted by: balletomane, Tuesday, December 21, 2010, 6:14pm; Reply: 23
Cocoa in its pure form is so delish and healthy...

... and guess what? Big Pharm is thinking of extracting a substance from it to make it into a cough medicine:
http://www.bbc.co.uk/news/health-12048275

Why not just eat cocoa/dark chocolate itself? ::)
Posted by: battle dwarf, Tuesday, December 21, 2010, 6:24pm; Reply: 24
i do, but i never thought of it as a cauph surpressant. yes it is a bean, i've had the beans before and don't recamend them as a snack by themselves. they are very bitter if chewed bit i used to pop a few like energy pills :D took me over a year to finnesh off the pound of bean i got. i still have some raw cocoa nibs around that i like to put in compliant shortbread and other snacks. in a sealed contaner at a temp range of say 50 to 70 farenheight they should last indeffanatly. stick them in the fridge and they will go soft, put them in the freezer and all the oils will go out. get them too hot and their is a possiblity they would go rancid. i have never had that happen but it is possible.
Posted by: Lola, Tuesday, December 21, 2010, 10:58pm; Reply: 25
Quoted Text
Why not just eat cocoa/dark chocolate itself?


that would not bring them any revenues, right? ;)
Posted by: Goldie, Tuesday, December 21, 2010, 11:39pm; Reply: 26
if you are like me then just use it up.. any way you can.. some beans are neutral ..cocoa is one of them.. but without the extras added, its not flavorful.. but the bidy recognizes it as what ever!!! good for me!!

I just feel so good with it, no clamoring for other sweets.. and maybe I am even doing ME some healthy good.. they say it's good for all sort of things..
Posted by: O in Virginia, Wednesday, December 22, 2010, 2:00am; Reply: 27
I watched a demonstration on chocolate making at Mount Vernon today.  In the old days it was a very time consuming and labor intensive manual process that required many sequential steps.  No step must be left out or you would not get chocolate.  The final product looked like a dark brown bar of soap (from being molded) that had to be grated to get cocoa powder.  In the early days (Washington's era) people would drink a cup of chocolate in the morning like coffee, and like coffee it was not considered a drink for children.  They got the beans from Venezuela then.  It was not used for candy and confections like we enjoy it today, although we were told they did use it for ice cream.  They flavored it with anise, cinnamon, vanilla, chilis, colored it with annatto (orange color).  Also, we were told the revolutionary war soldiers were given chocolate in their rations, a tradition that continues to the present day, although the form is much different today.  I was so fascinated by that presentation.  It makes me appreciate a bar of chocolate all the more.  I'm sure it is still a very labor intensive process today, and I'm amazed that chocolate is as affordable as it is...probably the workers are paid ten cents a day is one reason why.   :-/
Posted by: Lola, Wednesday, December 22, 2010, 3:46am; Reply: 28
this one s easy to make and compliant
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?515
Posted by: Goldie, Wednesday, December 22, 2010, 2:28pm; Reply: 29
Quoted Text
I watched a demonstration on chocolate making at Mount Vernon today.  In the old days it was a very time consuming and labor intensive manual process that required many sequential steps.  No step must be left out or you would not get chocolate.  The final product looked like a dark brown bar of soap (from being molded) that had to be grated to get cocoa powder.  In the early days (Washington's era) people would drink a cup of chocolate in the morning like coffee, and like coffee it was not considered a drink for children.  They got the beans from Venezuela then.  It was not used for candy and confections like we enjoy it today, although we were told they did use it for ice cream.  They flavored it with anise, cinnamon, vanilla, chilis, colored it with annatto (orange color).  Also, we were told the revolutionary war soldiers were given chocolate in their rations, a tradition that continues to the present day, although the form is much different today.  I was so fascinated by that presentation.  It makes me appreciate a bar of chocolate all the more.  I'm sure it is still a very labor intensive process today, and I'm amazed that chocolate is as affordable as it is...probably the workers are paid ten cents a day is one reason why.  


very interesting.. but Swiss chocolate is paying it's workers royally.. as I think the Dutch and English are as well.

looking at 'certain imports is another thing..

I am getting disgusted with china.. I heard we send all recyclables to china so that uneducated women can cook stuff in open fires having to breath fumes not good for anybody, just so they can separate plastic from valuables, like lead from computer boards  and then further separate the gold from silver and lead in primitive chemical bathes that are poisoning their nearby underground water sources, and contaminating the rivers.. sounds a little familiar as the Hudson is still also poisoned and only now is being attempted to be cleaned up..

  
I am getting more and more interested in buying local, even though I know that that will make others even poorer then they are already.. Seems that whenever I care for something it costs me a lot .. wishes are not enough.. I am now drinking cocoa as a coffee type .. and see why I like it.. I wonder if the plant has indeed brain harmonics that make people feel good / contented and willing to do warfare.. like being drugged?/


Posted by: Goldie, Wednesday, December 22, 2010, 2:33pm; Reply: 30
Quoted Text
Quoted Text
Why not just eat cocoa/dark chocolate itself?

that would not bring them any revenues, right?


pure cocoa powder is not cheap.. but a little goes a long way if drank as medicine..  8)
Posted by: ruthiegirl, Wednesday, December 22, 2010, 2:40pm; Reply: 31
I think that chocolate has gone down in price because many of the labor-intensive steps are now automated. You can design a machine to keep the pot of chocolate at a constant temperature and stir it with a mechanical arm, with one person monitoring a huge tub cooking like that, or maybe even several tubs simultaneously. In Washington's day, it would have required a person standing by the stove, stirring the chocolate while it simmered over an open flame.

I contacted that company with the chocolate making ingredients. I found out that this product is also available in the USA here: http://www.thinkgeek.com/caffeine/wacky-edibles/dbfc/

I also found out that it's not kosher certified, but I emailed kosherquest.org to find out if it needs that certification (certain items are considered kosher even without official certification, and I want to find out if this is one of them.) Not that I can afford this (it's way more expensive than buying ready-made chocolate in a store) but I'd still like to know.
Posted by: O in Virginia, Wednesday, December 22, 2010, 3:28pm; Reply: 32
Ruthiegirl, the Mayan chocolate making kit looks like fun.  :)

Lola, I printed out that recipe...it looks good.  I may give it try soon over the holidays.

I'm glad to know that Dutch, Swiss, and English chocolate workers are well paid!  :)  I guess I was thinking of the workers growing cacao pods in other areas of the world when I made my semi-flippant remark about earning ten cents a day.  It's no joking matter, but I'm certainly no authority on the cocoa industry so can make no assumptions.  No offense was intended toward anybody here.

Just fyi, cocoa prices have risen lately.  I'd stock up if you find any good prices on cocoa or pure dark chocolate.  Those keep fairly indefinitely and you can always use them in good chocolate recipes.  Or even drink it like Goldie - in purist fashion.   ;)
Posted by: Munchkin76, Wednesday, December 22, 2010, 4:26pm; Reply: 33
Quoted from BluesSinger

do these candies get hard like the commerciall chocolate candies or do you have to keep them in the fridge?  


BluesSinger, they held up well like regular chocolate (or like chocolate truffles) when I made them. If it's particularly hot where you are though, you're probably best to keep them in the fridge.  Not that mine lasted that long  :P


Quoted Text
I contacted that company with the chocolate making ingredients. I found out that this product is also available in the USA here: http://www.thinkgeek.com/caffeine/wacky-edibles/dbfc/



Ruthie, well done for finding this in the USA.  It is rather more expensive there than I would have thought though  ??)
Posted by: ruthiegirl, Wednesday, December 22, 2010, 5:57pm; Reply: 34
Munchkin- they probably ship it in from Europe.

I still wish I could find a vanilla-free unsweetened chocolate that's kosher-pareve. I don't like having dairy chocolates in the house because we like to have chocolate after meat meals. The basic "unsweetened baking chocolate" I can find in any supermarket is kosher dairy (so it's considered to be a dairy product in Jewish law, even though the product contains only trace amounts of dairy, if any at all.) I once found a kosher-pareve (neutral; not dairy or meat) unsweetened chocolate in a gourmet foods store, but it had 1% vanilla in it, which is a black dot for me.

Maybe I can get ahold of cocoa butter and cocoa powder separately and make my own "chocolate making kit."
Posted by: balletomane, Wednesday, December 22, 2010, 6:13pm; Reply: 35
Ruthiegirl,

Check this out:
http://www.iherb.com/Navitas-Naturals-Cacao-Powder-Raw-Chocolate-Powder-16-oz-454-g/8254?at=0

The product is kosher. To make chocolate, you can mix this powder with cocao butter (also available from the same company), add your own compliant sweetener and whatever else, mix and put in a mold. Voila!
Posted by: ruthiegirl, Wednesday, December 22, 2010, 6:32pm; Reply: 36
Thanks!
Posted by: Goldie, Wednesday, December 22, 2010, 7:04pm; Reply: 37
what is cocoa butter?
Posted by: Lola, Thursday, December 23, 2010, 2:55am; Reply: 38
it s what s separated from the cocoa bean once it is ground and passed through s stone mill

google cocoa butter and find a video explaining the process
Posted by: Goldie, Thursday, December 23, 2010, 12:55pm; Reply: 39
http://www.vitaminstuff.com/supplements-cocoa-butter.html

interesting item on autoimmune reactions..

http://www.vitaminstuff.com/supplements-cocoa-butter.html

and here I always thought it was from coconut.. wonder where I got that from..

so choc BUTTER is good also.. who would have thought?
Posted by: narnia, Thursday, December 30, 2010, 6:30am; Reply: 40
Well...I've been experimenting with chocolate.  I bought some cocoa powder and some unsweetened baking chocolate.  Neither of them seem to agree with me.

Something about it makes me cringe when I taste it.  Maybe the bitterness?  When I added agave and butter to make some dessert, I still felt weak after eating it and queasy after eating more of it.  

I have never really liked chocolate very much...maybe because it does not agree with me.  I am half Asian.  My Mom and sister who are 100% Asian, never liked chocolate.  We don't care for sweets in general.  

I don't know about carob either.  I bought some of it and tried some recipes with it but I seem to have a similar response to it as chocolate, although to a much lesser degree.  

I think I just do best with fruit for dessert, as I always have enjoyed.  Maybe there's a reason that Koreans eat fruit for dessert.  It could be a genotype thing.
Posted by: Lola, Thursday, December 30, 2010, 7:40am; Reply: 41
so you are half Asian and your sister is a half sister as well? :)
explain.....
Posted by: narnia, Monday, January 3, 2011, 6:56pm; Reply: 42
Quoted from Lola
so you are half Asian and your sister is a half sister as well? :)
explain.....


Yes.  
Posted by: narnia, Monday, January 3, 2011, 7:03pm; Reply: 43
Wellllll!  Good news!  I thought I would give it one last ditch effort by trying a different baking chocolate.  I bought Ghiardellis 100%.

It didn't give me the cringing effect.  It was smoother tasting and I felt fine afterward.  As a matter of fact, I have been feeling better since I started eating the Ghiardellis.  So....I guess the theory of Asians not being able to tolerate chocolate is incorrect.  It was definitely the milk and other stuff in the chocolate candies that we couldn't tolerate.

Also, there's something about the Baker's brand that made me feel pewky... ::)

I can't wait to try some really high quality chocolate.  There was an organic bar..Dogoba that was a lot more expensive.  I'll give that a try next.

I've been eating the Ghiardelli bar straight and also I have covered my nuts with it to cut the bitterness.  But, I don't mind it straight, as I don't find the bitterness to be offensive.  Finally!  I can eat chocolate!!   ;D
Posted by: SquarePeg, Tuesday, January 4, 2011, 2:11am; Reply: 44
The Ghiardelli bar was what I had in mind when I posted, but I couldn't begin to spell it.  Right now I'm trying a Lindt 85% bar -- no milk, but there is bourbon-soaked vanilla bean pulp in it.  (It was 50% regular price, and I tolerate most chocolate very well.)
Posted by: narnia, Tuesday, January 4, 2011, 3:50am; Reply: 45
I bought some carob chips with beet sugar in it, but that makes me feel weak, too.  

I'm thrilled that I can eat some kind of chocolate without feeling nauseous!  
Posted by: Possum, Tuesday, January 4, 2011, 5:07am; Reply: 46
I wish chocolate made me feel sick & or weak ;D ::) :D No maybe not weak - that would just make me eat more of it (for energy - don't you know ;D ;))
Posted by: narnia, Tuesday, January 4, 2011, 5:51am; Reply: 47
Why, Possum?  Why would you not want to be able to eat chocolate?
Posted by: narnia, Tuesday, January 4, 2011, 5:52am; Reply: 48
I have to stay away from it in the evening, though, because I've seen that the caffein keeps me awake at night.
Posted by: balletomane, Tuesday, January 4, 2011, 6:42am; Reply: 49
Narnia, your theory about Asians not liking chocolate cannot be proven on moi, LOL! I love chocolate to death!  ;D Glad you have found something that works.
Posted by: Possum, Tuesday, January 4, 2011, 7:30am; Reply: 50
Quoted from narnia
Why, Possum?  Why would you not want to be able to eat chocolate?
;D :D Ummm where to start??!! Addictive personality/lack of discipline... :B ::) Did you not see my News Year "word"... ??) ;)

Posted by: Goldie, Tuesday, January 4, 2011, 1:38pm; Reply: 51
85% chocolate is what I look for .. not all dark choc is 85% some is 65 but dark .. careful.. but anyone eat away (if) allowed.. Narnia how much are you eating? careful with sugar added it adds carbs...  

having said that the cocoa pure in a cup medium hot water is not pleasure, I can and do drink it in one smooth swallow.  I think I am finding other benefits like bathroom visits are softer.. don't know for sure but at least not the opposite.. so that is good..

I am half way through my second box.. the brain is still very responsive to having found the key to LOCK the "urges/craving" box.  It is firmly locked.  No late night trips to the store for ice-cream.. hot stuff!

I just wish I had been doing this a hundred years ago.. might I have averted diabetes longer? Might I have been able to push it out another 10-20 years?  All those years I might have felt contented rather then chasing my emotions and physical reactions all over the world looking for "magic" for love, for friendship I could take home when I was alone...

For ME this is magic.. one spoon in the morning and I am good to go. LOL
Posted by: Goldie, Thursday, January 13, 2011, 8:05pm; Reply: 52
Choc.. so I bought cocoa powder.. drink it n water..

Then i went to the hfs and they had a bottle of thick coco supposedly cold pressed from the beans.. 18 dollar for a bottle..

does anyone know what it taste like,, I broke the bottle brining it home,, full of glass, i tried just a little and it was more bitter then I even could imagine..

so what is this all about? how to use it WHY .. intersting that it seems to be gooy like soft butter..  
Posted by: Lola, Friday, January 14, 2011, 2:08am; Reply: 53
check all ingredients used in the mix......sounds like a nutella type paste
Posted by: Goldie, Sunday, January 16, 2011, 2:13pm; Reply: 54
no its pure cocoa pressed nothing added..
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