Thursday, July 30, 2009

Chocolate and Summertime

If you don't want your chocolate to look like this - (this is chocolate liquor (lick-koor) - what can you do?

The answer is: don't keep chocolate in the sunshine. You can refrigerate it or keep it in air-conditioning.

Chocolate melts at skin temperature, 98.6°. That's why it melts all over your fingers when you eat it.

If you're going to travel with chocolate, here's a tip. Freeze a refrigerant gel pack, then place it in an insulated lunch type container. That will keep your chocolates cool and delightful!

If you mail-order chocolate in the summer, the company will be sending along a refrigerant pack or two. Smith Organic Chocolates usually packs two in our summer orders.

You should also pay for either USPS Priority Mail or UPS 2-Day Air. The extra cost is worth it - so that your chocolates end up looking like the photo at left, instead of chocolate liquor.

Smith Organic Chocolates is dedicated to bringing you the best information available in nutrition, product news, and general health information about chocolate.

Wednesday, July 22, 2009

Organic Chocolate Market Share is Growing

This is why we're here - to bring you organic chocolate. Earlier in our blog posts, we talked a little about why organic is better for you.

Face it, we're in business to make a profit. And since we're into the health benefits of chocolate (as well as the fun & sweet parts), today's post is educational in a different sort of way.

In an article posted on Creators Syndicate's website, it says that organic chocolate sales are growing, in spite of the recession.

"Despite the recession, overall chocolate sales rose 4 percent in 2008, to a whopping $17 billion. Organic chocolates are a bon-bon in the industry's 100-lb. box. But this is the nation's fastest growing snack - U.S. sales lept 450 percent between 1999 and 2007, jumping to $94 million. While figures are not yet available for 2008, vendors already forecast a rosy '09."

Even though we are a new company, only in our third year, Smith Organic Chocolates is growing in sales every year so far. We expect our holiday season to be quite busy and quite profitable. Our Internet website has already paid for itself in orders (and then some) for the year.

So...don't be afraid to treat yourself to some nice organic chocolates! Next time: a little bit about our new Organic Vanilla Creme Truffle!

Smith Organic Chocolates is dedicated to bringing you nutritional information available and to encourage you to buy organic!

Wednesday, July 15, 2009

Chocolate and ALS - Lou Gehrig's Disease

Smith Organic Chocolates recently received business from what we would classify as an unusual customer.

I searched the Internet, I Googled. But I could not find a connection between Chocolate and...

ALS - or Lou Gehrig's Disease. Our new customer suffers from ALS, a disease that "affects nerve cells in the brain and the spinal cord. Motor neurons reach from the brain to the spinal cord and from the spinal cord to the muscles throughout the body.

"The progressive degeneration of the motor neurons in ALS eventually leads to their death. When the motor neurons die, the ability of the brain to initiate and control muscle movement is lost. With voluntary muscle action progressively affected, patients in the later stages of the disease may become totally paralyzed." (copied from the ALS website.)

Yet, our new customer says she feels better when she eats chocolate. She eats it every day. She was referred to us by her chiropractor, who was helping her find healthier chocolate to eat.

So - here's my disclaimer! I am not a scientist, I am not a health practitioner...but

Here's my opinion: (and my gut feeling)

We've been discussing the different effects of caffiene vs. theobromine in the body. We showed that caffiene gives you that "up" feeling, but you'll eventually come "down" from it, and it doesn't last very long, before you need more.

Whereas theobromine, the active stimulant in chocolate that is a close cousin to caffiene, gives you energy, and stimulates you over a period of time. You may get a feeling of "well being" from eating chocolate - a lot of people report that.'s my guess that the theobromine in chocolate is helping to gently stimulate our ALS friend and helps her get through the day.

Remember, I said it was only a guess! If there are scientific studies on it - I didn't find them. What do you think? Post a comment and let us know.

Smith Organic Chocolates is dedicated to bringing you up-to-date information regarding chocolate and it's nutritional value, as well as the value of eating organic.

Monday, July 6, 2009

Chocolate and Caffiene - Part III - not for DOGS!

It's a good thing yogurt was in this bowl, instead of chocolate, or we might have killed our dog Maggie a long time ago - before she died of "old age."

We've been discussing the misconception that chocolate contains caffiene. It does NOT contain caffiene. It contains theobromine, a sort of a stimulant that is similar to caffiene in chemical structure, but not in effects.

We talked about caffiene being like a sprint, and theobromine being like a marathon, releasing it's "stimulating" qualities over a period of time, rather than the quick burst of energy that caffiene provides.

In an article published on, entitled "Chemistry of Theobromine" it says, "Cocoa and chocolate products may be toxis or leethal to dogs and other domestic animals such as horses because there animals metabolize theobromine more slowly than humans. The heart, central nervous system, and kidneys are affected. Early signs of thoebromine poisoning in dogs include nausea and vomiting, reltlessness, diarrhea, muscle tremors, and increase urination or incontenence. The treatment at this stage is to induce vomiting. Cardiac arrythmias and seizures are symptoms of more advanced poisoning."

Chocolate is a very complex food - kind of like wine is. It's important to know about the nutritional benefits of chocolates - as well as understand why our pets can't share in our delictable delight!

Next time: Chocolate and Lou Gehrig's disease
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