Happy Chocolate Debunks Chocolate Blues Study

By Cal Orey, The Writing Gourmet

"I strongly doubt that chocolate includes depression or interferes with recovery from depression...If either idea were true, this would long ago have become obvious given the ubiquitous use of the substance over the last 500 years."

-- Dr. Lorrin Koran, professor emeritus of psychiatry and behavioral science, at Standford University School of Medicine

Today a new study is being circulated on the Internet. OMG! Chocolate is linked to depression? No way. The research is sketchy, at best. The researchers at the University of California report depressed people eat more chocolate. What's more, reporters--the bittersweet study is being picked up by major newspapers from coast to coast--are claiming that the authors aren't quite sure how the two are connected. Huh? Yet, one expert doubts that chocolate makes people depressed. Ditto. These anti-chocolate Golden State researchers need to pick up a copy of my book The Healing Powers of Chocolate...

Here, take a peek at just a few of these feel-good compounds that work wonders if you're feeling good or not:

* Amandamide: Touted as the "bliss chemical," it occurs naturally in the brain and when released to our brain receptors can provide good feelings.

* Endorphins: Dark chocolate, like exercise, helps release endorphins, natural painkillers in your body that act on the nervous system to alleviate pain.

* PEA: Another brain chemical known as the "chocolate amphetamine," can increase blood pressure and feelings of excitedment and alertness. It also has been called the "love drug" because it can mimic feelings of falling in love.

* Serotonin: This is another brain chemical that can make you feel happier. It is a compound in chocolate that can provide a calming effect.

* Tryptophan: This essential amino acid may react like mood-boosting, calming serotonin, helping to alleviate feelings of anxiety and stress.

The bottom line: It's these feel-good compounds (and minerals, vitamins, and good for you disease-fighting antioxidants) in chocolate, including Hershey's dark chocolate (with its antioxidant seal) that I consume in moderation that make my day. Depressed? Nope. Do I overindulge in chocolate? Nope. I don't get this study. My vote is for a redo. In other words, it should be back to the drawing board because this research doesn't stack up to the known mood-enhancing compounds and its feel-good effects that have been proven to work in chocolate.

One more thing. When I was treated to a four star hotel chocolate bubble bath paired with two homemade dark chocolate truffles, was I depressed? Uh, no! Did I crave more chocolate after savoring the two chocolates? No way. I was in Chocolate Heaven. My sweet cravings were totally satisfied with the good stuff--no desire to eat sweet junk food.

P.S. Today, before I swam I ate one Lindt chocolate truffle (60% cocoa content). Later, after I walked the pooches and before the radio show which I touted chocolate's feel-food powers, I ate another truffle. Calories: about 150. Was I depressed? I don't think so. But this study on chocolate linked to depression is depressing me. It's time for a piece of chocolate! Oops. Does that mean this one study rings true?

Let's Have a Chocolate Fest!

By Cal Orey, The Writing Gourmet

Yesterday, I was a radio guest on the Donna Seebo Program. This charming host read a poem I used in my new book The Healing Powers of Chocolate. The poem is moving and she read it with conviction. It was a good moment and it touched me...

The author of the chocolate poem is geologist Jim Berkland. Thus, I called him this morning and shared the news. After all, I am his biographer for the book The Man Who Predicts Earthquakes. And, he has been a dear friend and mentor to me (a surrogate father type of figure in my life) who I've known for more than 20 years. Our bond is dogs (this was a great link between my late dad and me), cats, quake predictions, earth changes--and more--including chocolate.

I recall during a past book tour, we were en route back to Lake Tahoe from Reno's Barnes and Noble bookstore, and we both wanted to stop at The Chocolate Factory. They closed their doors one minute before we got there and did not open them to us--two devout chocolate lovers. It was their loss--we would have spent a more than less. So, I want to share his timeless chocolate-related poem with you.

Chocolate Sampler

Dark chocolate I like a lot;

Milk chocolate's too tame.

It's not like when I was a tot

And ate sweets with no shame.

Then chocolate chips could pass my lips

As fondly as a kiss;

Hot cups of cocoa in sweet sips

Produced a state of bliss.

A scuffle for a truffle would

Endanger a loss of a friend.

I ncer could eschew a chew

Or carmelic blend.

They say The Olmecs harvested the bean

And treasured it to no end.

Columbus brought it to the Queen

To start a royal trend.

The nectar would be taxed so high

The peasants could not pay

Nobility would shut their tea

For cocoa every day.

Now Single-Origin's the prize

For devotees I've heard;

The Swiss and Swedes would say likewise

Since they have gotten word.

There's Baker, Hershey, Lindt and all

Competing with the best;

I savor competition's call...

Let's have a chocolate fest!

In The Healing Powers of Chocolate, accepted by The Good Cook Book Club (I include more than 50 recipes from well-known chocolatiers, chefs, cookbook authors, and Hershey's.) Today, I made homemade fudge and used Ghirardelli chocolate chips (60% cocoa content). Instead of walnuts I chose almonds, almond extract, and European style butter, and fresh half and half organic milk. It is a spin-off of the French Silk Fudge created by the National Confectioners Association. Yes, I am happy with the different taste with fresh changes. It's made my day complete.

Today, after a to die for swim (the pool was empty) and a rejuvenating private hot tub (again), I sold a chocolate book to a chocolate lover. And, I found the complete Healing Powers series in the gift shop at the resort hotel. (It sold out before Valentine's Day.) All in all, it is a good day for a dedicated chocolatarian at heart.