Can Raw Chocolate Help You Be Happy And Put A Smile On Your Face? For centuries chocolate had been know as a “comfort food”. Most of us have looked to chocolate to help us feel better when we are a little stressed, depressed, love lorned and maybe just having a bad day.
Scientist tell us the reason we find ourselves reaching for the chocolate is that certain chemicals found raw cacao can affect parts of the brain which send out the “I Feel Happy Signals”. The main chemical which is responsible for the happy feeling is Phenylethylamine (PEA) which increases the activity of neurotransmitters (brain chemicals) in certain areas of the brain which control the ability to focus attention and stay alert. What’s really “rawmazing” is that we naturally experience elevated PEA levels when we are falling in love, enjoying a movie, reading a good book, or are focused on a project or task that we love doing. When PEA a levels are heightened we find ourselves losing track of time and are sometimes not consciously aware of what is happening in our personal universe. Raw Cacao contains and average of around 2% PEA (phenylethylamine). So, yes there is a good reason for all the smiling people who are eating raw chocolate.
Another set of chemicals found in raw chocolate which create “I Feel Happy Signals” is monoamine oxidase inhibitors… Wow that is just to big of a mouth full, so lets call them by their nickname “MAO inhibitors”. Dr. Gabriel Cousens and Daivid Wolfe have studied the effects of the MAO inhibitors and have shown that they allow the neurotransmitters such as anandamide (“The Bliss Chemical”) and dopamine to stay in the blood system longer and thus play and important role in facilitating anti-aging and rejuvenation of the bodies organs.
When we can increase the amount and time of the “the bliss chemicals in our blood system we feel more joy and our ability to create and live at higher health levels cause our bodies to have a tendency to rejuvenate and we can actually turn back the hands of time. So, be happy and eat raw chocolate to your hearts content! Well maybe not that much…
Blessings, Bobby
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Robert Morgan, Naturopath 
An important thing to look for in chocolate, even if it is “raw” is how the beans are handled. If the beans are roasted or alkalized, then most of the “bliss chemicals” and antioxidants are destroyed. So look for raw, cold-pressed cacao beans.
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