Happy Nutso-Sweet Friday! Merry Morseliciousness!
If you are interested in scheduling a complimentary health history consultation with me, I am taking new clients in 2013. Click here to read about the Health Coach Revolution. Please contact me at mo@macnmos.com if you or someone you know is interested in a Morselicious reboot! 
Who’s ready for a lil’ R&R or a cuppa cocoa?
Today’s question comes from our lovely Morselite, Tara S.
Q. Why do we crave chocolate? Is it purely psychological or is there a physiological connection?
A. An article suggests that chocolates aphrodisiac reputation stems from its endorphin-releasing phenlethylamine. Endorphins are natural mood lifters. But more interestingly – that chocolate also contains traces of THC (tetrahydrocannobinol). Recognize the “canno” (as in Cannabis). While it’s high isn’t nearly as extreme as that from marijuana, it’s feel good qualities are reason enough to understand why it may be considered an “addictive” substance.
However, according to two other studies chocolate is not addictive, rather it is a response to either or both hormonal and pleasure-sought to relieve pressure or stress. The reasons for choosing to eat chocolate may be based on feeling down, depressed or simply imbalanced. Because chocolate contains phenylethylamine which stimulates the release of endorphins, the temporary “feel-good” sensation is sought out in the form of “craving chocolate”. The fact that chocolate contains sugars is probably why it is hard to stop at one piece of chocolate. Sugar tastes good and provides for a texture that “feels good” in the mouth. The pleasure sensations stimulated by both chocolate and sugar can keep one reaching for more (having a greater desire) for this particularly hard to resist treat.
So the next time you reach for a piece of chocolate, consider your mood, your diet (Is it heavily imbalanced in sugars? The more sugar you eat, the more you desire that sweetness. De-sugar your diet and you’ll eventually desire less.) and your hormones. And then remember your eyes (holding those powerful memories of that heavenly treat). Sometimes that sparks a desire greater than anything else. It becomes implanted in our minds. Perhaps a small piece isn’t a bad idea (every once in a while), so you can spur off those feelings of deprivation (and simply savor, taste and enjoy a small, reasonable treat that won’t blow your diet). But don’t go overboard.
Even I fancy a little dark square of chocolate (possibly infused with herbs/spices) especially when on vacation in San Francisco and passing by an enticingly exquisite chocolate shop I only see once or maybe twice a year. And Mo’s morselicious chocolate chip morsels contain mini bits of that yummy substance. Chocolate isn’t all that bad – consider the antioxidants in the cocoa - but understand the balance. Because most chocolates also contain a lot of sugar and fat, remember to be mindful of how much and how often you consume especially around the holidays where a little chocolate can be found in almost every retail store (and when your shopping for all those holiday gifts, well, that little can become quite a lot).
Mo’s notes: I LOVE to use UNSWEETENED cocoa and add spices or peppermint oil/extract, fresh mint leaves and create my own MORSELICIOUS cocoa. If you want crunch, add unsweetened cacao nibs and if you must, add a touch of pure stevia. These are GREAT ways SANS sugar to get your chocolate fix. Here’s a great article from Natural News on the benefits and history of hot chocolate: http://www.naturalnews.com/038092_hot_chocolate_superfood_health_benefits.html Do you have MORSELICIOUS chocolate recipes you’d like to share with us? We’d LOVE to hear from you.
Lauren O’Connor, R.D.
Mo, the Morselist
Certified Health Coach
