I was listening to a live-stream video last night of David Wolfe. He said something that I had never heard before and I wondered if it's true, if there is any scientific proof of it. I can't remember exactly what he said, but it seemed to be:

Cacao is good for the heart, it's the caffeine in cooked chocolate that gives a problem. For those who are sensitive to caffeine, they may have a problem with raw cacao in the beginning because the body interprets theobromine as caffeine at first. If you take it slow, sampling cacao a little bit over time, the body will eventually stop having a reaction to the cacao--it will understand that the theobromine is different from caffeine and you won't have a problem with it anymore.

I have a heart condition (mitral valve regurgitation) that isn't severe, but isn't mild, either. When I've had chocolate in the past (before raw) it caused my heart to race and I experienced pain. When I've had raw cacao, I get the same reaction. Personally, I love the almost euphoric feeling I used to get from chocolate. If I could eat raw cacao and have it not kill me, I'd do it. What David said gave me hope--is it possible that my body can one day consume raw cacao without any problem? From what I read about theobromine, it stimulates the heart. That leads me to believe that theobromine isn't good for me, with my heart condition.


I'd love to hear your thoughts on this and what David said.

Lots of love to all of you,

Wendi
XOXOXO

I'd say try it in a Smoothie and see if you get a reaction.
I used to eat raw Cacao that way, but have given it up com-
pletely now. There are too many other good 'tastes' than to
deal with a food that is 'suspect'. Try to cultivate a taste for
pure Fruit and Greens, and omit those foods that are borderline
.....WY