Four Weeks Magazine: Food

April 28, 2007

www.fourweeksmag.com/foodcocoa.htm

This ingredient boosts mood, energy and feelings of love!

FOOD

Want to feel happier, more energized and even more in love? Sprinkle on cocoa!

Cocoa powder is an ingredient that’s used in everything from cupcakes to chicken mole. But, did you know this powder, which is made from chocolate liquor that’s had most of its cocoa butter removed, is a potent mood booster? It’s true! Scientists proved it!

So, how does cocoa powder work its mood lifting magic? It triggers a surge of the feel-good brain chemical serotonin . This is the same brain chemical that plunges during your premenstrual week, causing blue moods and irritability as it descends.

What’s more, cocoa powder provides a heaping, yummy dose of dopamine, a neurochemical that not only elevates mood, it also simulates the warm sensation of falling in love, says Eva Cadell, Ph.D., Ed.D., a certified clinical sexologist and author of 12 Steps to Everlasting Love . Plus, each teaspoon of cocoa powder contains 1.8 mg of iron, which equals 10% of your daily recommended dietary allowance. And that’s important because even small iron deficiencies can make you feel blue and tired.

In addition to all its mood lifting abilities, cocoa powder is a potent health-booster, too, say scientists from the Agricultural Research Service. They recently discovered that cocoa powder has the highest amount of disease-fighting antioxidants compared with all other chocolate products. When Dutch processed (see below), the antioxidants go down slightly.

Looking to incorporate more cocoa powder into your daily diet? Skip the hot chocolate and chocolate cake, since the sugar in these treats can make your mood crash. Instead, sprinkle cocoa powder on chicken, saut é ed squash, cereal, popcorn, low-fat yogurt, fresh fruit, baked pears and your morning latt é . Or add it to sauces, such as Mexican mole and use it on fish, chicken, turkey or pork!

Did you know?

There really is a difference between Dutch processed cocoa and unsweetened cocoa powder! Dutch process has been treated with an alkali to neutralize its natural acidity, has a dark, milder flavor and is easy to dissolve in liquids. Unsweetened cocoa has a complex, more intense chocolate flavor that makes it well suited for use in brownies, cookies and chocolate cakes.