The Only Real Raw Chocolate Blog: dark chocolate

Posts tonen met het label dark chocolate. Alle posts tonen

vrijdag 7 juni 2013

The benefits of dark chocolate and Açaí berry

The benefits of dark chocolate and Açaí berrie-Dark chocolate is loaded with antioxidants - Antioxidants help free your body of free radicals, which cause oxidative damage to cells. Free radicals are implicated in the aging process and may be a cause of cancer, so eating antioxidant rich foods like dark chocolate and Acai berrie can protect you from many types of cancer and slow the signs of aging.- also referred to as the “Tree of Life”, by the Yanomami Indian.

Dr Phillip Minton,Md wrote the book Healthychocolatebook

They’ve treasured the Açaí for centuries as a food that “holds unique power” – believing it gives energizing sustenance. And why not? The studies done on the berry show it does have rather remarkable antioxidant properties. Its ORAC (Oxygen Radical Absorbance Capacity) value, which is a scientific measurement of its antioxidant capacity, is impressive.

Researchers have determined that the Açaí contains about 300 percent more antioxidants than blueberries or grapes: in fact, it is thought to have the highest antioxidant capacity of any known edible fruit. Antioxidants, such as those found in the Açaí, are certainly important for youthful health, energy, and stamina, and they help your immune system to operate more efficiently. Essentially, a diet high in antioxidants super-charges your body to fight off the effects of pollution, chemicals, and the ever-increasing onslaught of germs, bacteria, and viruses that constantly surrounds you. The Açaí berry has been named as the number one superfood, chosen because of its beneficial combination of essential fatty acids and fiber in addition to its powerful antioxidants.

Stone Ground Cacao: Energizing and one of the most pharmacologically complex foods containing over 1200 different molecules. Most notably cacao contains: PEA, or the ‘love’ molecule, which is heat sensitive and destroyed in most chocolate products; Anandamide, the ‘bliss’ molecule, which is a cannabinoid endorphin that makes you feel good; Tryptophan, a heat volatile amino acid that is known to enhance mood; Serotonin, which helps you form a ‘stress shield’ that would keep you calm if the world were falling apart around you. Cacao is one of the most concentrated sources of anti–oxidants (6x more than blueberries) and is a great source of many key minerals such as magnesium, iron, chromium, manganese, zinc and copper.

source: choconature

Who are your founders of Choconat and what is their vision for the company?

Jill Simard and Sylvain Simard have founded Choconature.

Jill Simard
My passion is in the natural health arena, and learning, then educating others about eating more healthy, and more naturally.
My passion for health started while I was growing up. When I witnessed the failing health of my beloved Grandfather who had MS, it broke my heart. Through the years, I watched his health deteriorate, until he used a walker, then a scooter, and then he was bed ridden. You don’t realize the effects that something like that can have on a child… until you are an adult… thus my interest in prevention of sickness and prevention of disease. Now, we are all imperfect, and aging is inevitable. But, when I learned that we can renew ourselves at a cellular level, I was excited! We make 300,000 billion new cells every day, why not make them better?! I was so passionate about natural health, I had signed up for my schooling program to become a Natural Health Doctor. Once I came across how we could help people, one on one, by educating them through intellectual distribution and providing them a healthy product, I put that aside for the immediate gratification of a movement into wellness. For the past 5 years, I have been busy raising our two beautiful children, exercising all that I learned in natural health to produce, a beautiful baby boy in 2006 and another beautiful girl in 2008. That challenged every part of my being. They are organic, healthy, active, smart, beautiful little blessings that each have a piece of my heart as they run around. Now, it is time to roll up my sleeves once again, and together, with my dynamic husband Sylvain, help him to create a Revolution in the Dark chocolate industry! We have discovered the “Black Gold” a superfood, that people all over the world need to be educated about. Now is the time to put this passion into practice, and to make a difference in people’s lives and a difference in the world.
Jill Simard, Co-Founder

Sylvain Simard
Organic Dark Chocolate Made in the USA
Sylvain Simard had a dream. He wanted to establish the first raw organic chocolate and cacao product direct distribution with is own factory in the US. See, prior to 2009, Europe produced the majority of organic chocolate and exported it to the US. Sylvain started fulfillment of his dream in 1995, when he pioneered the importation of wellness technology into North America. But to get to this point, Sylvain labored hard for many years in the relationship marketing industry. During the time he spent with the networking industry, he witnessed the degradation of product quality and pay out to the distributors and economic adversity endured by the all new recruits in this industry. Sylvain quickly recognized these issues could only be addressed through economic solutions. By combining his passion for this great industry with a strong desire to help people, Sylvain realized his dream in August 2009, when he established the first and only raw organic FairTrade Dark chocolate factory, with the direct sale distribution model in the USA.

Our philosophy, what motivates us: We want our work to make a positive difference in the world, and we want to have a good time doing it, too. Our moto is “share the knowledge”, and with this philosophy we share our experience which is supported and operated through several communities in the world. The passion and fresh ideas we retrieve daily from the members of our team network, motivates us to keep ahead of the competition and move forward.
Sylvain Simard, founder and CEO

Like to join our team ?

Dark Chocolate and who I am and what made me turn to this healthy organic chocolate industry ?

My name is Peter Langelaar, 47 years old, born in The Netherlands .

I grew up with my mother, father and younger brother and sister .

I lost my mother in 1997 when she died at 54 years of age. Because of the wrong medication the doctor prescribed her she got a brain infarct.

My first exposure to MLM was 9 years ago in a MLM company from Japan. They do supplements water and air purifying and sleep systems.

That’s why I’m now in an industry with health products and because I like a product close to nature and i already loved Dark chocolate it was hard to find the best chocolate product in the world and

learned from 2009 to 2011 more and more about chocolate so i become a expert in what is the good and what is the bad chocolate.

I also had to face the fact I needed a new MLM home with a honest product and transparent company with a real Organic fair-trade certified product and did find this in Choconature.

Also the product has a different raw taste but twice to three times more flavonoid content than most raw chocolates at the market because they ferment their beans so at choconature they skipped this step less = more I always’s say.

The main reason why I joined Choconat: because they warm the dark chocolate as first in the world at low temperture. ( 86 F / 31 celcius )

Because they have a special technique to kill bacteria and parasites without heating or roasting the beans.

So the process always stays at 31° celcius. They (Choconature) are unique in using this technique that saves more flavonoids in our chocolate so we have a higer flavonoid content with minimum measured

values printed at our warps >800 mg flavonoids at 10 gram square and +5000 orac ( + 23000 oracfn ). I find this rather extraordinary and just love it!

I consistently had: More energy, better sleep and better health (I was not sick anymore). The cocoa gave me more energy.

After a few weeks of eating as many as three squares a day, I could easily work for 20 hours.

like to learn more just contact me at my social media or use the mail at my chocolate page

Wish you each day the best day ever and keep your dark chocolate cool ;-)

Peter Langelaar

xocolatlvita@gmail.com

vrijdag 3 februari 2012

THE DARK SIDE OF CHOCOLATE DOES NOT REFLECT TO OUR CHOCONAT CHOCOLATE AND YOURS?

Take time to watch this 45 minute film, it will shock you

Is the chocolate we eat produced with the use of child labor and trafficked children?The award winning Danish journalist Miki Mistrati decides to investigate the rumours.

His hunt for answers brings him to Mali in West Africa,where hidden footagereveals ilegal traffickingof small children to the cocoa fields in neighbouringIvory Coast.Kids as Young as seven years old work illigal in the plantations where they face a dangerous job cutting down the cocoa and carrying heavy loads.Some are victimes of trafficking and most of the kids are never paid.

The West African country of Ivory Coast is the world’s lagest producer of cocoa with more than 40 percent of the world’s production

Companies like Nestle, Barry Callebaut (also Dynamic Chocolates who produce under white label also for a big MLM healthy chocolate) and Mars signed the Cocoa Protocol in 2001 promising to work for a total eradication of child labour in the cocoa sector 2008.

Does your favourite chocolate have a bitter taste? (cnn link 2010)

Follow Miki Mistrati into the bush of Africa to expose; The Dark Side Of Chocolate

Also see recent Article from CNN 25-11-2011 click at this Logo

Stop the Traffik director Antonie Fountain talks about his group’s efforts and the 10 Campaign

U.S. Sen. Tom Harkin on the Harkin-Engel protocol 10 years later:

And this CNN Article 16-01-2012

Overview and facts

Globally the majority of child labourers come from the poorer sections of society. Social exclusion and discrimination, a result of poverty and ethnic and gender biases, are important factors that keep children out of school and force them to work.Ending poverty and increasing access to education are therefore crucial tools in the fight against ending child labour.

Children who work are subsequently subject to abuse, both physical and sexual, from their employers and often work under conditions that are both unhealthy and potentially fatal. This scenario cannot continue.

Why we should care?

“Our greatest natural resource is the minds of our children.” – Walt Disney

Because of their unique and vulnerable position, children are denied the basic working rights and wages given to adults.

Children are most often employed in the informal and unregulated sectors of the global economy, for example in agriculture, and as a result they find themselves easy targets for abuse, intimidation and sexual exploitation.

Improving access to education and attacking poverty head-on would go a long way to solving the challenges children face. We must help them in their struggle. Child labour is an issue is closely connected with poverty, education, the distribution of world resources, socio-economic structures and gender/fertility related issues.

Defining child labour Though definitions vary, child labour means work that is done by children under the age of 15 (14 in some developing countries) which restricts or damages a child’s physical, emotional, intellectual, social and/or spiritual growth.Sometimes, work does not harm children. Work may even help them to learn new skills or to develop a sense of responsibility.Most people agree that when we speak about child labour, we mean labour which is intolerable or harmful to children, or which denies them their right to fully develop, to play or to go to school.Child labour includes:• Work performed by children under the age of 15
• Long hours of work on a regular or full-time basis
• Abusive treatment by the employer
• No access, or poor access, to education• Globally, 218 million children are child labourers¹• 126 million of these children are engaged in hazardous work²
• 73 million working children are less than 10 years old³
• Every year, 22,000 children die in work-related accidents⁴
• The largest number of working children-122 million-are in the Asia-Pacific region⁵• The highest proportion of working children is in sub-Saharan Africa, where nearly one third of the children aged 14 and under (48 million children) are in the labour force⁶
• 8.4 million children are trapped in slavery, trafficking, debt bondage, prostitution, pornography and other illicit activities⁷The number of children involved in armed conflicts has increased to about 300,000 over the past decade.⁸Between 40 and 50 per cent of all forced labourers are chidren⁹
• 1.2 million of these children have been trafficked (bought and/or sold)¹⁰
Where do children work?¹¹
• Nearly 70% are in agriculture (rural children, especially girls, usually start working in this industry when they are very young, often between 5 and 7 years of age)
• 22% are in services, including wholesale and retail trade, restaurants and hotels, transport, personal services, etc
• 9% are in industry, including mining and quarrying, manufacturing and construction