Chocolate As a Health Food: The Power of Chocolate + Adaptogens with Jonathan Pantalis

Episode Highlights With Jonathan How he almost opened a pie shop- a wild story and his journey into the world of chocolate What the real story of chocolate is, and all of the components that can be in chocolate The dark side of chocolate and how it can be a healthy food when it’s done right How heavy metals can be in chocolate if it isn’t sourced well Why you crave chocolate and why this might not be a bad thing What true chocolate is and why raw, fresh cacao beans actually taste horrible When mold contamination can happen in the chocolate-making process and why a lot of chocolate has mold and heavy metals. What theobromine is in chocolate, and how can this be beneficial The bliss molecules in chocolate that can support neurotransmitters and energy production Why he isn’t a fan of alternative sweeteners in chocolate and what to watch out for His take on monk fruit and how it can be used in a healthy way, as well as how it's grown makes a huge difference since it's technically a juice extract What fair trade actually means and why chocolate prices have tripled in the past few years Why he uses ashwagandha, cordyceps, and reishi How certain adaptogens can help with cortisol and hormones Why many products only contain trace amounts of adaptogens, even if they’re listed on the label Resources Mentioned Cacao Calm