This blog is about the intersection between evolutionary biology and food. But also about practical applications, sustainable agriculture, and general tasty things.
Let's get real about chocolate. First of all not paleo: it requires advanced processing and the addition of sugar to make it edible. If you found the raw fruit growing on the tree it would taste pretty gross.
Second, it's one of the hardest foods to give up. It is admittedly tasty and has a powerful flavor. The problem is that many of us are addicted to it. I used to study alongside a bag of almond chocolate kisses and by the time my term paper was done, I had eaten ALL of them. I was ashamed, but I couldn't stop myself.
Looking back, I had to wonder if it's the mixture of chocolate and either soy or dairy that makes it powerfully addictive. Casein, a major protein in milk, can break down into an opioid that may be addictive. Some people have shifted towards dairy-free dark chocolate bars, but almost all contain soy.
Either way, modern technology and ingredients have made cacao into a food way more addictive than when it was originally used by the Mayans. The Mayans drank the bitter concoctions for religious purposes and it was forbidden to women and children.
My personal experience is that it is best to phase out consumption of chocolate because of the sugar content. I personally started by only consuming "raw" chocolate, which is the least-processed edible form. It's a treat that can teach you to respect the bitter qualities of the substance, while still allowing you to enjoy its culinary virtues.
I eat these treats occasionally:
Artisana Cacao Bliss is made with pureed coconut and just a spoon of this rich concoction satisfies!
Fine & Raw chocolate bars are made with the highest quality full-fat cacao and fully display the complex flavors inherant in the cacao plant.
Or make your own. I made this truffle using a Swedish recipe that is known as Ice Chocolate. Simply mix raw chocolate powder with coconut oil and honey to taste! Roll pureed berries in nuts in the chocolate coconut oil mixture to make truffles.
You may wonder why I, as someone who does not consume milk, would care about The Raw Milk Revolution. But this book has important implications for anyone who eats outside the mainstream. While I do consider raw milk a relatively risky food, I think it should be up to individuals to make the choice whether to consume it or not. As far as the argument that children can't make that choice, are we going to prosecute every parent that feeds their child potentially deadly food? I don't think the government has enough money to go after all the parents who feed their children massive amounts of sugar. Besides that, this book makes the point that illness from raw milk is very very uncommon. Why is the government spending massive amounts of money going after small farmers and not the large companies that poison millions every year?
If you think of any more, please email me at mgmcewen @ gmail . com