Why Chocolate is Bad


It is at least vaguely understood by most people that the use of beverages containing methylxanthines such as caffeine, theobromine and theophylline cuase physical or physiological damage. It is not well known, however, that these ill effects are serious, sometimes calamitous and may involve any organ tissue from scalp to sole.

The reason for this widespread damage is to be found in the chemical nature of methylxanthines, their ability to alter the very protoplasm of cells, and to attach or concentrate in cells for an unknown period of time. Methylxanthines are found in coffee, tea, colas and chocolate. The subject of this discussion is primarily chocolate.

The immediate effects of methylxanthines begin shortly after taking the drink, food, or medication containing them, and last about four hours. After eating chocolate or drinking cocoa you may have imperfect balance, racing of the heart, high pitched voice, insomnia, fatigue, and finger tremor. Some individuals will experience an unexplained sense of dread and anxiety. Other symptoms may be delayed for hours or several days and include sleep disturbances, headaches, restlessness, palpitations, tremulousness, unsteadiness, vertigo, reflex hyper excitability, irritability, agitation, anxiety and general discomfort.

If one is accustomed to the regular use of chocolate, one may feel less alert, less contented, more sleepy and irritable when there is a delay in drinking the cocoa or eating the candy. . Many troublesome diseases are made worse by methylxanthines–heart disease, allergies, diabetes and fluid retention. Depression may be caused by them, and they most certainly contribute to our “violent society” with its crime and child abuse.

Most gastrointestinal disturbances are aggravated and some are caused by methylxanthines. All of the methylxanthines have been associated with chromosome damage and deformities in the offspring of the user. Cancer is more common in those who use methylxanthines. Disease resistance is not as strong. And this is only a partial list!


Apparently all the methylxanthines step up cell growth in certain glandular tissues. Since they pose an interference in the normal activity of certain enzymes, they act as poisons. True to their chemical classification as celluar toxins, methlxanthines shut off enzyme signals, in this instance the signal to stop growing. As a result, certain glandular tissues under the influence of chocolate may begin developing cysts and fibrous tumours especially in the breast, the so-called fibrocystic disease. One young physician with full blown fibrocystic disease was consuming a massive quantity of methylxanthines daily (1,300 milligrams) when she learned of this effect on the breasts. She stopped using coffee, tea, colas and chocolate to determine if her breast disease would disappear. Within a month, the lumps in her breast started to subside. By two months the fibrocystic disease had disappeared. It was not without a struggle, as she suffered severe withdrawal headaches that could not be relived even by her headache medications. It seems wise to advise women everywhere to cut out the use of methylxanthines in a breast cancer control measure. Many physicians believe that ht effect on the male prostate is similar to that on the female breast.

An evaluation of chocolate with a judgement as to its suitability as a food will result in condemning chocolate on three counts;

  1. Its inherent chemical toxin
  2. the additives required to make chocolate palatable and
  3. The harvesting and primary manufacture.

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