Chocolate
The number-one craved food in the world!
What is the mystical, magical magnetism to Chocolate?
Ancient civilizations of the Incan, Mayan and Aztec people combined chocolate with water, spices and even chile peppers, to create a drink which caused a "euphoric, warm all over" sensation. They didn't know whether to call it a food or a medicine... so named it, THeobroma Cacao - "Food Of The Gods". They used the tree's beans as currency - 100 beans would buy a slave, 12 beans the services of a courtesan and 10 beans a rabbit.
The Happiest Health News of a Lifetime....
Chocolate is a fruit, literally an extension of the produce section, and amazingly great for lifting your spirits. This favorite food is packed with high-quality polyphenol antioxidants- beneficial compounds similar to those found in fruits, vegetables and red wine, that scientists say may reduce the risk of developing heart disease, as well as offer some anti-aging health benefits.
Antioxidants in the blood stream essentially mop up substances called free radicals, small reactive molecules that cause damage to the body. Research conducted at the University of Scranton demonstrated that the quality and quantity of the antioxidants in chocolate are very high relative to other common foods. Cocoa powder ranked the highest, followed by dark chocolate then milk chocolate. Dark chocolate contained about eight times the polyphenol antioxidants as strawberries, which rank high among fruits.
We disconnected from the wonders of chocolate when commercialists wanted to preserve and ship chocolate to merchandisers. They began adding cheap fillers like refined sugars, wax to prevent melting, hydrogenated fats, hormone-treated dairy, artificial flavors, etc.
It is not the chocolate that is bad for you, but the ingredients that have been put into chocolate. In fact, you can buy chocolate flavored products today that contain little or even no Theobroma Cacao at all.
Today,studies show that an ounce of chocolate a day increases good cholesterol levels and helps to prevent the oxidation of bad cholesterol. Current scientific opinion rejects the notion that chocolate is bad for diabetics.
So remember... All chocolate is not created equal!
 What is 24 Karat Chocolate?
Most people are familiar with the concept of 24 Karat gold as being the purest and most valuable form of gold. Most, however, do not realize that originally the karat system was applied to salt and referred to its purity. In ancient times salt was a medium for trade, a catalyst for wars, and a form of currency. There was 5 Karat salt, 10 Karat salt and so on depending on the amount of dirt or "dross" it contained. The 24 Karat salt was the most pure, prized and valuable.
SmartFood’s 24 Karat organic dark chocolate Teasers are pure and tasty,
made with organic dark chocolate, vanilla and cane juice. We also have
fondue to enhance the pleasurable experience of chocolate. No more
guilt! Our chocolate is the happiest health news of a lifetime. Our 24
Karat Chocolate is truly sm♥rt chocolate!
One of our best overall sellers is Thunder, the 24 Karat Chocolate meal
replacement shake that contains 24 Karat Chocolate, organic whey
protein, vitamins, minerals, probiotics, enzymes and apple fiber,
sweetened with the crystals of honey. Quality. Delicious.
Thunder is a 24 Karat Chocolate meal replacement shake
made with organic whey protein, vitamins, minerals, a broad spectrum of
probiotics, enzymes and apple fiber! Thunder is low-glycemic and is
sweetened with the crystals of honey with only 72 calories per serving.
Thunder is quality and delicious. Simply mix one scoop in 8 oz. of
water, milk, soy milk, or rice milk. Add ice, bananas, nuts, or loose
Pulse... you name it. Drink plenty of water and increase your daily
activity. Each container holds 60 servings.
US $69.95 Retail
US $60.95 Member
Testimonials:
Chocolate is not my favorite thing - I have never craved it, and can pass it up easily without being tempted. I don't hate it, I enjoy eating it, but life was just fine without chocolate... or so I thought!
My first taste of ForeverGreen chocolate after a long, hard day at work. I was feeling tired, drained, and shivery cold. I would really have preferred going home. I broke a small piece of the chocolate square and just let it melt in my mouth. It was good, not too sweet, and full of rich flavor. Within a couple of minutes, I felt positive energy going through my system - my arms, my legs. It traveled so quickly and had such an incredible sensation. I felt warmer, more energized, calm, more focused, rejuvenated, and I felt like smiling, laughing even! One corner of the chocolate square did this! I shared this experience with the others, and they understood and affirmed me.
My husband and I love the chocolate - we had company on last Sunday, and we were all sluggish after eating - from the cold weather and the hour. Chris suggested we have a chocolate. After my initial experience, I needed to be an observer. The mood at the table changed incredibly. People became perkier, started smiling easily, conversation became light and animated. How can chocolate do that, really? Chocolate is now my favorite thing!
Carol V. - Canada
For years I would go out of my way to buy European chocolates. They were the purest I could find but now I have 100% 24 Karat Organic Chocolate, WOW. I can't say enough. This is the purest chocolate you can find. I eat one of these chocolates and I am satisfied and happy. I have also seen my skin start to change. I have battled with acne for years but in the last three months my acne has cleared up considerably and my skin feels softer. I eat 3-5 chocolates a day and will continue to do so for the rest of my life!
I started eating better and exercising 2 months ago--all while eating more chocolate. I have gotten rid of over 30 lbs! Eat more chocolate! I love chocolate but it's got to be ForeverGreen chocolate.
Steve L. - UT
I work with a guy who is involved with another company. They have a laser scanner that measures antioxidants in your body. The average American scans in at 10,000. They scanned me and had me fill out a survey. One of the questions asks if you take an anti-oxidant supplement, I said no because---it's not a supplement, it's chocolate! I scanned in at 37,000. They asked if I was grinding up broccoli and drinking it. I said I was just eating chocolate. There is scientific proof of the anti-oxidant levels. I don't even eat vegetables.
Anonymous
I've been eating a lot of Hers chocolate. I have endometriosis and usually I have painful periods. This month I have been eating chocolate for a couple weeks I felt no pain at all.
I. Hales
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•#1 Antioxidant Food on the planet!
•Scientifically associated with love and libido.
•Women report a sensation of "falling in love."
•Shown to lower blood pressure and to reduce cholesterol.
•Natural antidepressant.
•Supports circulation.
24 karat Chocolate
The Finest
Gourmet Chocolate Available!
Chocolate Myths:
•Chocolate causes migraines
•Chocolate is bad for the heart
•Chocolate is an unhealthy food
•Chocolate gives you acne
•Chocolate will make you fat
•Chocolate is a common cause of allergies
Frequently Asked Questions
Q: Does your chocolate spoil?
A: Eventually every food item will expire past it's prime for consumption. Dark chocolate however is one of the longest lasting and most stable foods you can buy. If taken care of properly, chocolate can last for years. That being said, many people associate a phenomenon called 'bloom' as 'spoiled' chocolate. Please see blooming.
Q: What is Blooming?
A.: Blooming of chocolate products is the most common problem you will encounter in the world of chocolate. There are two forms of "bloom": fat bloom and sugar bloom. Fat bloom is the visible accumulation of large cocoa butter crystals on the chocolate surface. It is often accompanied by numerous minute cracks that dull the appearance of the chocolate. Sugar bloom is a crystallization of sugar that is often caused by high humidity and the formation of condensate ("sweating") when cold product is brought into a warm area.
To prevent bloom, it is important not to expose chocolate to wide fluctuations in temperature; instead, make all temperature changes gradually. Although it may look unpleasant, bloomed chocolate is fine to eat.
Q: How do I store chocolate?
A: Chocolate should be wrapped as air-tight as possible and stored in a dark cupboard away from strong smelling foods and at a temperature below 70 degrees. If it is hot where you live and you have no cool cupboard you may refrigerate or freeze chocolate during the warm months. Again it must be wrapped air-tight (more than one layer of wrapping is desirable) and then frozen or refrigerated. When you need to use it you can do one of two things: 1) take out as much chocolate as you need and use it immediately; or 2) remove wrapped chocolate from the refrigerator and bring to room temperature before unwrapping. This will prevent condensation, which can cause problems with the cooking process, from gathering on the chocolate. Remember the best way to store a chocolate bar is in a cool, dry environment where it will not come in contact with heat or moisture. There is usually no need to refrigerate or freeze dark chocolate that you will use within 8 months to a year of purchase. If you live in a very hot or humid area and must refrigerate your chocolate, we suggest wrapping it tightly in an extra layer of plastic wrap to help protect the aroma and flavor. Always allow the refrigerated chocolate to warm to room temperature before eating; chocolate should never be frozen.
Q: Is your chocolate nut and dairy free?
A: We cannot guarantee that all of our products are completely nut and dairy free. The machinery used to wrap our products is also used to wrap other products which contain nuts/dairy. While these machines are cleaned before our products are wrapped, we cannot guarantee that there will not be a trace amount of nuts/dairy in our product.
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