Carob vs. Cocoa/Chocolate/Cacao... - Page 3 - Mothering Forums

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#61 of 63 Old 10-30-2006, 05:49 PM
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Originally Posted by toraji View Post
Just to add fuel to the anti-caffeine fire...

caffeine is now being found in high levels as a pollutant in oceans.
That makes sense, that it would pass into and through wastewater treatment the same as drugs. Any idea what impact it has on sea life?

There is no secret ingredient.
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#62 of 63 Old 10-31-2006, 12:48 AM
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Originally Posted by AJP View Post
That makes sense, that it would pass into and through wastewater treatment the same as drugs. Any idea what impact it has on sea life?
I don't have a whole bunch of info, though it's been shown to contribute to coral reef bleaching. But if caffeine is detrimental to humans, then I can't imagine it being any better for marine life.
In their 2001 study on how differences in temperature can cause bleaching in
cnidarians, Sawyer and Muscatine also tested a variety of pharmaceutical
products, one of which being caffeine, for their effects on bleaching in the
Hawaiian reef coral Pocillopora damicornis and the sea anemone Aiptasia
pulchella. They proved that, at concentrations of 25mM, bleaching does occur in
living coral. This occurs because caffeine degrades proteins in the host cells of
the cnidarians, and thus affects their adhesion to their algal symbionts. The
corals realeased a significant amount of the algae after just 1.5 hours. Caffeine
also retards the efficiency of photosynthesis in the zooxanthellae by increasing
the amounts of cyclic AMP, which then subsequently decreases the productivity
of photosystem II
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#63 of 63 Old 10-31-2006, 02:08 PM
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Does anyone know whether raw or cooked is better for chocolate and carob? The raw foodists obviously tout raw as healthful, but we NT'ers know that some foods are more healthful either with cooking or with traditional processing. Do they have significant anti-nutrients that need to be neutralized? How were they traditionally prepared? I also wonder about maca root. Is raw really better, or would cooked or fermented be superior? Many tubers are toxic raw...

I know that most chocolate processing is unhealthful, but could there be a traditional processing method that makes it better for you than either raw or "conventional"?

Inquiring minds want to know.
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