THE LONGEVITY AND FREEDOM MOUSSE AT ITS BEST
INGREDIENTS:
1. Almond milk: replaces the cow's calf food.
2. Avocado: replaces the artery clogging butter.
3. Flax seeds and walnuts: replaces the saturated fats-rich cream and eggs.
4. Brazil nuts: One of these nuts in thy guts fully satisfies the body in selenium needs, one of the most anti-cancer minerals, that which tends to be seriously missing in non organic and mainstream agriculture.
5. Dates and raisins and a piece of organic non-gased banana: these fruits rich in natural fructose replace the cardio-vascular and pancreas damaging processed sugar, the evidence of which is fully established.
6. And raw organic cacao powder and raw cacao butter: replaces cooked devitalized chocolate powder and cow's casein, that which remains excellent food, but for the cow's calf who needs to grow hundreds pounds in a short time.
7. A dash of vanilla extract and non gmo lecithin.
8. For those who desire more fiber and less bounce to the ounce (= a thicker mousse), then a pinch of psylium may be indicated.
HOW IT WORKS.
1. Soak the amands overnight to remove impureties.
2. Blend them in a blender and strain them.
3. With the resulting milk, pour it in the blender.
4. Gently place one avocado in the blender, not forgetting to remove the pit thereof beforehand.
5. And the other ingredients according to taste and ailments.
QUESTION: WHY IS IT HEALTHY TO REFRAIN FROM INCLUDING DAIRY IN THE FREEDOM MOUSSE ?
ANSWER:
"THERE IS STRONG EVIDENCE IN THE SCIENTIFIC LITERATURE THAT WHEN A REDUCTION IN FAT IS COMPARED TO A REDUCTION IN PROTEIN INTAKE, THE PROTEIN EFFECT ON BLOOD CHOLESTEROL IS MORE SIGNIFICANT THAN THE EFFECT OF SATURATED FAT. ANIMAL PROTEIN IS A HYPERCHOLESTEROLEMIC AGENT" (Bernard N et al. April 22, 1994, see "Good Medicine": 1994; 3:11-14 Likewise for cancer, "....all animal food consumption, even fish and chicken, raises the rates of cancer" quoting from Dr Fuhrman (ibid., page 33), who supports this piece of allegation with over twenty years of medical practice and key studies, such as the ones orchestrated by Chen, et al, entitled: "A a study of diet nutrition and disease in the People's Republic of China (1988).
COMPARATIVE ANALYSIS BETWEEN THIS "HERETIC" MOUSSE AND THE "ORTHODOX" MAINSTREAM FRENCH MOUSSE
CONTRARILY TO THE MAINSTREAM FRENCH CHOCOLATE MOUSSE, THERE IS NOTHING IN THIS VEGAN MOUSSE TO CLOG ARTERIES. NOTHING THEREIN TO TRIGGER THE ADRENALINE-CORTISOL STRESS MECHANISM. NOTHING THEREIN TO UNLEASH THE THE SUGAR RUSH, THE MAGNESIUM FLUSH AND RESULTING BLEUS.
ON THE OTHER HAND, THIS VEGAN CACAO MOUSSE BALANCES OUT THE ESSSENTIAL FATTY ACIDS, INCLUDING, BUT NOT LIMITED TO THE OMEGAS 3'S, SATISFIES THE BODY'S NEEDS IN TERMS OF PROTEINS, ANTI-OXYDANTS, FLAVONOLS, VITAMINES, MINERALS AND DIFFERENT KEY CHEMICALS, INCLUDING, BUT NOT LIMITED TO THE BLISS PRODUCING DOPAMINES & ANANDAMIDES WHILE BEING ONE OF THE BEST " INTESTINAL FIBER "BROOM", TO CLEAN OUT THE GASTRO-INTESTINAL TRAC WITH.
ON THE ISSUE OF THE PEOPLE'S TASTE-BUDS
THIS IS ALSO A DELICIOUS DESERT. HOWEVER, FOR THOSE WHO ARE ADDICTED TO CHOLESTEROL, CASEIN, PROCESSED SUGAR, ANIMAL FOODS, DAIRY FAT, HORMONE AND ANTI-BIOTICS RESIDUES AND PESTICIDES, YOU NEED TO KNOW THAT ADDICTION ATTRACTS MORE ADDICTION (LIKE SHAKESPEARE'S "VIOLENCE BEGETS VIOLENCE" OBSERVATION). THEREFORE, YOU WILL HAVE DIFFICULTY APPRECIATING AND PROPERLY ASSIMILATING NATURAL HUMAN FOODS UNTIL YOU ARE SUFFICIENTLY DETOXED. THEN, THE TASTEBUDS WILL RECOGNIZE WHAT THEY INSTINCTLY DO, THAT RAW ORGANIC VEGAN CHOCOLATE MOUSSE IS AN EXTRAORDINARY CULINARY AND HEALTH-MAINTAINING EXPERIENCE.
ON RAW CACAO, SCIENCE, HEALTH ANANDAMIDE AND THE DOPAMINE NEURO-TRANSMITTER
Chocolate starts with a tree called the cacao tree (Theobroma cacao). This tree grows in equatorial regions such as South America, Africa and Indonesia.Raw Cacao contains approximately 380 known chemicals, most of which contribute to health. Dr. Drewnowski from the University of Michigan found that chocolate triggers the production of opioids. Opioids are chemicals, such as those found in opium, that produce a feeling of well-being (euphoria). He found that eating chocolate causes the brain to produce natural opiates, which dull pain and increase a feeling of well-being.An interesting fact from clinical research: If the receptors in the brain that signal the presence of opioids were blocked, chocolate cravings decreased. There are chemicals in chocolate that result in the production of dopamine, a neurotransmitter. One of the compounds in chocolate is anandamide, which is already produced in your brain. Once produced Anandamide is broken down quickly, by our body so we do not feel relaxed all the time.
But now science has proven that chocolate may extend the feelings of well-being by extending the time that the Anandamide actually stays in our blood stream without the side effects of chemical drugs!
Substances in chocolate that have been discussed in the scientific literature as pharmacologically significant, include: anandamide (bliss chemical), arginine (nature's Viagra), dopamine (neurotransmitter), epicatechins (antioxidants), histamine, magnesium, serotonin (anti-stress neurotransmitter), tryptophan (anti-depressant amino acid), phenylethylamine (PEA), polyphenols (antioxidants), tyramine, and salsolinol.
Dr. Bernard Jensen's research on the heart indicates that this organ requires two minerals more than any other, magnesium and potassium. Magnesium is concentrated eighteen times greater in the heart muscle than in the bloodstream. Magnesium is the primarily mineral missing when heart problems occur. Magnesium increases the overall vigor of the heart muscle. This mineral also decreases blood coagulation thus lowering blood pressure and helping the heart pump more effectively. Cacao, of course, is a fantastic food source of heart-supporting magnesium.
According to research cited in The New York Times, fresh cacao beans are super-rich in antioxidant flavonols. Cacao beans contain 10,000 milligrams (10 grams) per 100 grams of flavonol antioxidants. This makes cacao one of the richest sources of antioxidants of any food.
Research has demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism. Cornell University food scientists found that cocoa powder has nearly twice the antioxidants of red wine and up to three times what is found in green tea. Their findings were published in an article entitled "Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine," found in the American Chemical Society's Journal of Agriculture and Food Chemistry, a peer-reviewed publication.
Phenylethylamine (PEA): PEA is a chemical in cacao that increases the activity of neurotransmitters (brain chemicals) in parts of the brain that control our ability to pay attention and stay alert. Elevated PEA levels occur when we are captivated by a good book, movie, or project; this happens specifically during those moments when we are so focused that we lose all track of time, food, and the outside world. PEA is noticeably abundant in the brains of happy people.
Anandamide (The Bliss Chemical): A neurotransmitter called anandamide (n-arachidonoylethanolamine), has been isolated in cacao in quantities significant enough to affect the brain. Anandamide is a cannabinoid naturally found in the human brain. Anandamide is a lipid (fat) known as "the bliss chemical" because it is released while we are feeling blissful.
These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters such as anandamide, dopamine, etc. to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.
MAO inhibitors may make one younger as they allow more neurotransmitters to remain in the bloodstream. A primary phenomenon that separates children from adults is the level of neurotransmitters in the blood and bodies of children. Generally, as one remains on the Earth longer and longer, the level of neurotransmitters decreases. This creates physical rigidity, less creativity, less joy, and more aging! Cacao, being an MAO inhibitor, keeps plenty of neurotransmitters in circulation and thus significantly reduces this phenomenon from ever occurring.
Nature's anti-depressants: Cacao is indicated for this symptom. Thanks to its serotonin, dopamine, and phenylethylamine producing elements, (three well-studied neurotransmitters), depression is alleviated . Cacao contains monoamine oxidase inhibitors (MAO Inhibitors) that improve our mood because they allow serotonin and dopamine to remain in the bloodstream longer without being broken down. Cacao contains anandamide which delivers blissful feelings. Cacao also contains B vitamins, which are associated with brain health. All this makes cacao a natural prozac.
ORGANIC RAW CACAO VERSUS THE COOKED AND PROCESSED CHOCOLATE
Chocolate is healthier if it is dark with no added dairy products/milk or refined sugar. Even better are raw cacao beans, the "food of the gods" as wrote raw cacao expert David Wolfe quoting the Mayas. Raw cacao possesses all of the magical properties of chocolate without any adulteration or processing. Moreover, most processed cacao powder is defatted, roasted cacao (that which destroys enzymes and vitamines) and treated with potassium carbonate. However, there is still more benefit from cooked cacao versus no cacao. So no offense intended to the cacao cooked industries. They too are contributing in restoring the country's deplorable public health level, especially when they use organic and vegan cacao.
