Chocolate  is derived from the roasted seeds of the plant theobroma cacao and its components are methylxanthine alkaloids theobromine and caffeine. Chocolate and cocoa flavanols are known as nutraceuticals. With its vascular component, for PKD'rs, chocolate does indeed raise PKD blood pressure. If only one had a disease where blood pressure was unusually low, then coffee, chocolate, green tea might be ideal. Long, long ago, while traveling throughout the Philippines, my sister and I discovered a tea plant growing beside our place. The two of us were brewing a lovely fresh tasting drink each morning. This may have been detrimental to the two of us with our cystic liver disease. Caffeine increases the quantity of the messenger protein cyclic AMP. Cyclic AMP is the trigger for all cysts to enlarge, to fill with fluid, and to create many more cysts. Cyclic AMP once triggered gets out there and says come on fellows let's fill up these cysts with fluid. Cysts respond by increasing their numbers and size which in turn increases bloating and pain from our cystic organs.
Within cystic kidney cell fluid there is something that causes inflammation and damage to surrounding healthy kidney tissue. This is activated by Cyclic AMP; cAMP is activated by caffeine (in chocolate). For each of you, it might be a different caffeinated substance or de-caf substance. If you never indulge in chocolate, then my hat goes off to you. Most Pacific Islanders generally do not like the taste of chocolate.
 I have considered growing my own chocolate plant. On the islands, it grows in a tree and yields a beautiful golden elongated fruit, similar to a gourd. A white sticky gelatin fruit is attached to the seeds or pods. This can be scraped off and eaten, yielding a sweet sour taste. Then the pods, the beans, the seeds, are allowed to dry out in the sun. Once fully dry, they are roasted in an oven or left to dry in the air and can be pounded, added to coconut milk or almond milk to make chocolate drink. I went through this whole process to see if perhaps raw chocolate would also raise blood pressure. I got my answer. It sure did raise blood pressure for (3) three full days. Now I am thinking about growing a vanilla orchid.
For a time I would have as a snack something called rice dream vanilla bar. It was a carob dipped (like chocolate dipped) ice cream bar made from rice milk and sweetened with rice syrup,totally vegan.
 Because of these articles, many of us have tried to re-visit chocolate. The results are still the same. With PKD chocolate causes an increase in symptoms, a rise in blood pressure, severe migraine headaches 3 days after eating chocolate, and an increase in cyst growth and expansion.
Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons. Grassi D, Lippi C, Necozione S, Desideri G, Ferri C. Department of Internal Medicine and Public Health, University of L'Aquila, L'Aquila, Italy.
BACKGROUND: Numerous studies indicate that flavanoids may exert significant vascular protection because of their antioxidant properties and increased nitric oxide bioavailability. In turn, nitric oxide bioavailability deeply influences insulin-stimulated glucose uptake and vascular tone. Thus, flavanoids may also exert positive metabolic and pressor effects. OBJECTIVE: The objective was to compare the effects of either dark or white chocolate bars on blood pressure and glucose and insulin responses to an oral-glucose-tolerance test in healthy subjects. DESIGN: After a 7-d cocoa-free run-in phase, 15 healthy subjects were randomly assigned to receive for 15 d either 100 g dark chocolate bars, which contained approximately 500 mg polyphenols, or 90 g white chocolate bars, which presumably contained no polyphenols. Successively, subjects entered a further cocoa-free washout phase of 7 d and then were crossed over to the other condition. Oral-glucose-tolerance tests were performed at the end of each period to calculate the homeostasis model assessment of insulin resistance (HOMA-IR) and the quantitative insulin sensitivity check index (QUICKI); blood pressure was measured daily. RESULTS: HOMA-IR was significantly lower after dark than after white chocolate ingestion (0.94 +/- 0.42 compared with 1.72 +/- 0.62; P < 0.001), and QUICKI was significantly higher after dark than after white chocolate ingestion (0.398 +/- 0.039 compared with 0356 +/- 0.023; P = 0.001). Although within normal values, systolic blood pressure was lower after dark than after white chocolate ingestion (107.5 +/- 8.6 compared with 113.9 +/- 8.4 mm Hg; P < 0.05). CONCLUSION: Dark, but not white, chocolate decreases blood pressure and improves insulin sensitivity in healthy persons. [without PKD]
Eating Dark Chocolate May Also Fight Heart Disease and Diabetes
March 11, 2005 -- Now here's a prescription that chocoholics will gladly follow: Eat a healthy dose of dark chocolate dark chocolate every day to lower your blood pressure and reduce your risk of developing diabetes. A new study shows that eating dark chocolate decreases blood pressure and improves insulin sensitivity in healthy people. Impaired insulin sensitivity is a major risk factor for diabetes and reduces the body's ability to process blood sugar (glucose) effectively. Researchers say the results show that the antioxidant-rich compounds found in cocoa and dark chocolate -- known as flavonoids -- have a healthy effect on blood vessels as well as glucose metabolism. Flavonoids are a larger family of compounds found in the seeds and skins of plants, such as grapes, cocoa beans, and citrus fruits. Recent studies have shown that these compounds may be responsible for many of the heart-healthy effects associated with red wine and diets rich in fruits and vegetables.
Two (2) New Reasons to Love Dark Chocolate
In the study, which appears in the March issue of the American Journal of Clinical Nutrition, researchers compared the effects of adding 100 grams (3.5 ounces) of dark chocolate or 90 grams (3.2 ounces) of white chocolate to the normal diets of 15 healthy Italians. Dark chocolate is rich in flavonoids due to their high cocoa content, but white chocolate contains no cocoa, and, therefore, no flavonoids. The participants ate a daily dose of dark chocolate for 15 days, followed by a seven-day no-chocolate phase, and then ate the white chocolate for another 15 days. Researchers found that blood sugar metabolism was significantly improved after the dark chocolate phase, as evidenced by reduced insulin resistance and higher insulin sensitivity. But no such healthy effects were found after the white chocolate phase. The study also showed that the participants' systolic blood pressure (the top number in a blood pressure reading) was significantly lower after 15 days of eating dark chocolate -- an average of 108 mm Hg compared with 114 mm Hg. Again, no effects were found after eating white chocolate. Other studies have shown similar effects with other flavonoid-containing foods, such as tea and wine, on blood pressure. Researchers say the antioxidant-rich compounds improve blood pressure by helping the lining of the blood vessels expand and contract better to control blood flow more effectively. In an editorial that accompanies the study, Cesar G. Fraga, of the department of nutrition at the University of California, Davis, says "the findings of this study are of particular interest in terms of identifying potentially healthy foods." He says other studies with flavonoid-containing foods, such as tea and wine, have shown similar effects on vascular and blood pressure regulation.
Dark Chocolate Improves Coronary Vasomotion and Reduce Platelet Reactivity
". . assessed the effect of flavonoid-rich dark chocolate compared with cocoa-free control chocolate on coronary vascular and platelet function in 22 heart transplant recipients in a double-blind, randomized study."
What about caffeine free chocolate?
I tried carob and find the taste not to my liking.
There
are several chocolate products that are said to be caffeine free. There is too large an amount of caffeine to clear through a cystic liver and cystic kidneys. Chocolate even de-caf chocolate causes harm to cystic organs by increasing blood pressure; dehydration; increasing cyst growth and oftentimes resulting in a migraine headache not immediately but
about 3-4 days later, usually when one has long forgotten that little smidgen of chocolate bite.
Vegan carob crunch cookie from your local health food store might satisfy that chocolate habit, especially if it is sweetened with rice syrup. The following caffeine - free chocolates are to be avoided, however the carob candies might be alright. Try and see if it is to your liking.
I think individuals might be craving bitter when they crave chocolate, coffee, or tea. About the bitter - prior to and following my liver resection I had a craving for chocolate, deep dark bitter sweet chocolate. Milk Chocolate is too sweet for me. If I am to have chocolate, I am partial to the dark Swiss and German chocolates, especially Teuscher Champagne Truffles and Lindt chocolates exceed Godiva's for me any day. Today most desserts taste too sweet for my palate; sometimes a banana is even too sweet or even freshly squeezed apple juice. While in the hospital, recovering from my liver resection, they ran lab tests sometimes twice a day on my blood. My blood was low in Magnesium. Dark chocolate is high in magnesium. The doctors soon corrected this by adding magnesium to my intravenous fluid and the craving for chocolate stopped. By the way, chocolate and green tea are high in anti-carcinogens., however both will increase all cyst growth and raise my blood pressure for 3 days running. This was verified by studies with caffeine by the Tanners. So let's see now, eat a bite of chocolate or take a chance on triggering a migraine headache, a rise in blood pressure and cyst growth. What will be?
Oftentimes I have trouble resisting a bite of chocolate. No matter
how small the portion, if it is raw, organic, de-caffeinated, or homegrown,
Chocolate always hits me with a migraine headache lasting 2-3 days. I then have
to self treat with hot lemon juice or the juice of 2-3 lemons daily. I was told
not to take imitrex because it decreases the blood flow to the kidneys. So I
juggle and continue to try to restrain myself from eating chocolate. I have
found that carob, roasted (almost burned) almonds, and roasted grain beverages
can sometimes stand as a substitution for this bitter taste. If one happens to
find yannoh brand grain beverage, I enjoy this taste. Also caffix in a powder tastes similar.
A friend Babette prefers it to hot chocolate. It seems to be a taste for the
bitter that I am after. I keep chocolate out of my home, but while traveling,
hotels sometimes take the time to make freshly baked chocolate cookies as a treat for their
guests. The smell gets to me. I try to stay away from the hotel at the hour when
chocolates might be served. I ask the hotel to not leave chocolate on my bedtime
pillow. I am really a hopeless chocolate addict, but am trying very hard to
resist. The headaches are a helpful reminder that all caffeine will cause cyst
growth as well as the papers by Dr. Grantham, and G.
Tanner and more. At age 61, I have gone without chocolate for 9 months. Is it abating? I hope so.
 D & D Chocolates has a carob line that might be interesting. They have an entire line of carob bon bon products. One day several of us tried sampling a variety of the organic chocolate bars made without milk or sugar. What I noticed is the combination of sugar and milk will bring on a headache faster than simple dark bitter chocolate. And a sugar binge alone without chocolate or coffee or tea, really brings on headaches, aches, tiredness the following day. In addition if the binge includes chocolate, or some form of caffeine, there is a long lasting almost cluster migraine that will return 3 - 4 days lasting over several days.
 AVOID
YOO
HOO bottled de-caf chocolate drink available at warehouse stores. Yoohoo is said to be made from caffeine free chocolate, but it is not free of caffeine.
 AVOID
Wonderslim Wondercocoa caffeine-free chocolate powder for baking
and drinking
. .
Made of 100% Roasted Cocoa Beans. Nothing added-
no emulsifiers or alkali.
Vegan cocoa powder, nearly caffeine free.
I
use to make my husband hot fudge sauce using this product. Even he has noticed (no
PKD or PLD)
migraine headaches coming on about 3-5 days later. This too makes my blood pressure rise
 AVOID Rich Ross White Chocolates The following is from their web site:
Caffeine free Ross white chocolate
is the best sugar free Belgian white chocolate bar on the market. This delicious
caffeine free white chocolate bar is for serious chocolate lovers. You don't
have to sacrifice flavor to be caffeine free and low carb(2.9g).
If you
are caffeine sensitive, the Ross white flavored bar is caffeine free. Order
white chocolate bars that contain only 2.9g of carbohydrates. Caffeine is found
naturally in the cocoa bean. Any product made with cocoa will have caffeine.
Ross white chocolate bars do not contain cocoa mass, thus caffeine free. As
comparison, one ounce of milk chocolate contains up to 15 milligrams of caffeine
and one ounce of dark chocolate contains up to 35 milligrams of caffeine. This
low carb white chocolate bar is also for anyone counting their carbohydrates
for a protein diet or a low carb diet like Dr. Atkins diet. Because Ross white
chocolate is sugarless, sweetened with Maliitol, Ross caffeine free white chocolate
is diabetic friendly (always consult your physician first).
Since Ross
white chocolate is sugar free, this caffeine free low carb chocolate bar is
great for kids and are tooth friendly.
Most stay away from caffeine free chocolate. Apparently this small amount is enough
to trigger a migraine and raise blood pressure and likely cause an increase in cyst growth.
 Carob is basically a chocolate substitute made from the roasted and ground pods of the carob tree, a Mediterranean evergreen that goes by the name Ceratonia siliqua. It is not healthier than chocolate in itself; both carob and chocolate are basically non nutritive flavorings. Carob has 51 calories per ounce to cocoa powder's 98; it has a somewhat larger proportion of carbohydrates, but less protein and fat. You don't use enough of it to make the sugar content worth worrying about. What's significant is that carob is naturally sweeter than (or, perhaps more accurately, not as bitter as) chocolate, so you don't have to use as much sugar with it in recipes. Refined sugar, which does little for you besides rot your teeth, is the major ingredient in many chocolate recipes. Supposedly you can use half as much sugar when you substitute carob. Carob is still a specialty item, which accounts for its cost.
What about white chocolate? Chocolate Types - All About Different Types of Chocolate Caffeine free Ross white chocolate is the best sugar free Belgian white chocolate bar on the market. This delicious caffeine free white chocolate bar is for serious chocolate lovers. You don't have to sacrifice flavor to be caffeine free and low carb(2.9g).
If you are caffeine sensitive, the Ross white flavored bar is caffeine free. Order white chocolate bars that contain only 2.9g of carbohydrates.
Caffeine is found naturally in the cocoa bean. Any product made with cocoa will have caffeine. Ross white chocolate bars do not contain cocoa mass, thus caffeine free. As comparison, one ounce of milk chocolate contains up to 15 milligrams of caffeine and one ounce of dark chocolate contains up to 35 milligrams of caffeine. This low carb white chocolate bar is also for anyone counting their carbohydrates for a protein diet or a low carb diet like Dr. Atkins diet. Because Ross white chocolate is sugarless, sweetened with Maliitol, Ross caffeine free white chocolate is diabetic friendly (always consult your physician first).
CAROB MOUSSE PARFAIT 
This carob mousse parfait is one of my very favorite raw-food dessert recipes. The secret ingredient is avocado! But you would never know. Avocados give raw desserts a rich, creamy texture, but without the saturated fats in cream, butter, and eggs.
Ingredients
Cashew Cream:
• 1 cup cashews, soaked for 2 hours
• ½ cup water
• ¼ cup maple syrup or agave syrup or rice syrup or tupelo honey
• ½ tsp vanilla extract
Ingredients
Carob Mousse:
• 2 medium avocados
• ¾ cup rapadura (unrefined sugar) or maple syrup
• 1 tsp vanilla extract
• ¾ cup carob powder
• ¾ cup water
Ingredients
Assorted fruits, such as sliced bananas, sliced strawberries, cherries, blueberries, and/or raspberries
Directions
Using a blender, process–Cashew Cream ingredients until velvety smooth. Remove the Cashew Cream to a bowl. Place all ingredients for the Carob Mousse in a food processor and process until smooth and creamy. To make the parfaits, layer the chocolate mousse, cashew cream, and assorted fruits in wine glasses or parfait glasses. |
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