September 3, 2002

COCOA

Latin Name: Theobroma cacao

Alternate Names: Chocolate, Cocao, Theobroma, Cacaotier, Cacao, Devil's Food, Chocolate

Family: STERCULIACEAE

Parts Used: Seeds.

Properties: Aphrodisiac, Cardiac Stimulant, Diuretic, Emollient, Cardiotonic, Nerve Stimulant, Nutritive.

Internal Uses: Angina, Asthma, Convalescence, Fatigue, Fever

Internal Applications: Mostly used in food and beverages.

Theobromine opens the coronary artery, increasing blood flow to the heart. It also relaxes the smooth muscles in the digestive system. Common chocolate is perhaps so popular because it is high in sugar, which increases serotonin levels, and it is high in fats which elevate levels of endorphins and a chemical called phenylethalamine, which mimics what our brains produce when we are in love.

Topical Uses: Burns

Topical Applications: Cocoa butter is used to make lotions, lip balms, cosmetics, burn creams and as a base for boluses and suppositories. The oil protects the skin and has a long shelf life.

Culinary uses: Beans can be eaten once they have been fermented and roasted. Widely used in candies, baked goods, beverages and liqueurs.

Energetics: Bitter, Warm.

Chemical Constituents: Xanthines (theobromine, caffeine, tyramine, trigonelline), essential oil, sucrose, glucose, mucilage, oleopalmitostearin, tannins.

Contraindications: Some people may experience heartburn from using Cocoa. Since it contains caffeine, it can be considered addictive, and it aggravates insomnia, anxiety and irritability. Withdrawal may cause headaches. Pregnant women should only rarely use any products that contain caffeine. Chocolate has been linked to obesity, acne, kidney stones, cavities, headaches and heart disease, most likely due to the added sugars and fats. The naturally occurring tyramine content in Cocoa can be a factor in triggering migraines. Cocoa and chocolate are toxic to dogs, due to the alkaloid theobromine, and cause vomiting, lethargy, tremors and frequent urination.

Comments: Cocoa is native to Central America. The name chocolate is from an Aztec word for this plant, chócolatl. The genus name, Theobroma, means 'food of the gods'. Cocoa beans were once used as a currency in the Yucatan. It was the Aztecs who first made Cocoa into the delicious beverage people enjoy today and the drink that was observed by Cortez in 1519. In 1550, nuns came up with the idea to add sugar and vanilla, leading to what we now regard as chocolate.

-- Cheryl in KS (klingonbunny@planetkc.com), September 03, 2002