Podcasts about Theobroma

Wondering what to do for Valentine's Day for all those special Valentines in your life? Bootie and Bossy to the rescue with a recipe for FIVE POUNDS of our Aunt Annie's homemade fudge, also known as “Overseas Fudge” because it will withstand a military transport plane. And that's our Aunt Annie, rocking the yellow pantsuit in the ‘70s—how could it not be good when it comes from her?! The well-spattered recipe from 1968 is fool-proof and delicious, and even if you eat one pound yourself, you'll still have four pounds left to send to everyone else.But there's more to the story here, as we discovered when we read Lee Edwards Benning's Oh Fudge! A Celebration of America's Favorite Candy with Nearly 300 Mouth-Watering, Fully Tested Recipes. While fudge began as an accidental discovery (as its name suggests), it was Emelyn Battersby Hartridge, a freshman at Vassar in 1888, who began the trend of fundraising through fudge-making at women's colleges. Soon the women at Smith and Wellesley had their own recipes that they whipped up over a gas lamp after lights out at 10:00 PM. They even wrote songs about it:We love the sight of the fudge-pan bright,We love the sight of the spoon,And better by far than the light of the starIs the gas, now outshining the moon.Then gather around with whispers profoundFor the bell has rung ten at night,With the transom shut, at our very last cutWe'll sing to the fudge-pan bright . . . --Lee Edwards Benning, Oh Fudge! A Celebration of America's Favorite Candy (New York: Henry Holt), p. 9.Who says that they did not know how to party back then? And fudge-making is still fun now, just like our Aunt Annie, who is also a master of many crafts, including pet portraits! So sing the song to the fudge-pan bright and whip up some chocolate magic—the Cocoa bean is, after all, from the genus Theobroma, Greek for “Food for the Gods.” Then send it off to all your Valentines—they will definitely feel the love!

This episode we go deep into Cacao.   Theobroma cacao.  And Elves. Ethan Swift has been organizing with cacao growers in Hawaii for years now, as well as spreading the word of the realities of the cacao trade at large.  He has co created the Certified Slavery Free certification label, a particapant in the incredible nonprofit organisation called Pono cocoa, and is a teacher at The Chocolate Sommelier School!  Check them out!Best Hawaii Craft Chocolate | Cacao Chocolate & craft chocolate barsIslandsharkschocokates.com#slavefreecocoa | Pono Cocoa | The PC List | Hawaiiponococoa.org  Home | Chocolate Sommelier Schoolchocolatesommelierschool.com(0:00) full of elf music and Ethan Elf Cacao ear drips.(6:14) official intro to the show, Intro to Theobroma cacao and Ethan Swift(8:40)Ethan's story connecting with Cacao(13:27) all in one Island Sharks Chocolate and sharing the state of ceremony(22:45) Pono Cacao - a non profit addressing Slave Free Chocolate. Stories. Honorable Nelson Donquor. Cacao slavery exists. (31:18) the Slave Free Certified Label(34:00) Elf Conversations infused into modern slavery conversations.(35:45) Chocalonely, Corporate accountability, Terry Colinsworth, the Chocolate Wars(39:15) Radical Faeries (44:44) Ethan the Elf stories folded with the Coblin(48:08) Ethan shares on the Cacao  Ceremony, Mysticism of the plant(1:06:30) the chocolate sommelier, understanding the aromas and tastes, get a cocoa coach! Exploring the Sense of Scent.  Ecological Intelligence (1:29:00) Quick over view of Ethan's numerous current projects and how you can support and connect(1:30:00) the edit elves mischief.(1:31:30) Ethan delves in an elf story with UmpaLumpas.(1:39:03) Real Conversation Jam(1:48:00) Wrap up of the show Ethan calls for our birth right of land and the connection.(1:52:30) Elf Cacao Dreams instrumentalWe want to hear what you have to say!?!Support the showSubscribe Everywhere Cause thats cool hahaha!check out links to the Council of Counsel:Doctor Bionic • Kalpataru Tree • Dirtwire • Anno Project @wakethefarmup @maintaining_ground_podcast@kastle_369 @ra.feke @alexhillchill @powergurlz_entMateria Medica One Earth Collaborative Luv Locs ExperimentBrenton McMu...

Back in 2004, two sisters, Kainaz and Tina Messman, decided to turn their life-long passion for food and baking into a full fledged business. They set up Theobroma, a small cafe tucked away in a corner of Mumbai's posh Colaba. Today, there are more than 200 Theobroma outlets in over 30 cities across the country. The bakery chain's evolution has been nothing short of remarkable. It has managed to build a profitable business that too in a category known to have products with one of the shortest shelf lives. The chain now commands a valuation of well over Rs 3,000 crore. In fact, investors like Chrys Capital, Bain Capital and Carlyle Group are queueing up to buy the 20-year-old brand. But being in the big leagues has meant changing up its strategy. Over the years, Theorobroma has cut down the number of baked and semi-baked items on its menu, and instead filled their shelves with longer lasting products like cookies. It's been able to do that because of its massive, centrally located commissaries. And these strategic shifts have paid off big time. Because now investors are valuing the company at 7-9X its revenue. All of this is good news for its current promoters, the Messman sisters and the private equity investor ICICI Ventures, which invested $20 million between 2017 and 2019. Both are likely to exit with handsome returns. But once that happens, where would that leave Theobroma? Most industry experts say that sailing through with new owners is no picnic. Tune in.Daybreak Unwind recommendations for folk songs:Rahel: Genda Phool, Delhi 6, 2009Snigdha: Sketches of Darjeeling by Bipul Chettri, 2014Anushka:  Mor Bani Thanghat Kare by Jhaverchand MeghaniHari: Kalakkatha Sandana Meram by Nanjamma **Correction: Snigdha mistakenly said Mame Khan instead of Mangey Khan while talking about the Manganiyar singer's death. The error is deeply regretted.Daybreak is now on WhatsApp at +918971108379. For next Thursday's Unwind, send us your recommendations to us as texts or voice notes. The theme is "coming of age."

For centuries chocolate has had a global appeal, the key ingredient of this confectionery is derived from the dried and fully fermented seed of the Theobroma cacao, whose origins began in northern Amazonia. From this tree, both cocoa solids and cocoa butter can be extracted to form the basis of chocolate. Today, it's the West African countries of Côte d'Ivoire and Ghana that produce the bulk of the world's supply of cocoa beans. But in recent years hotter temperatures and shifts in rainfall patterns have impacted cocoa harvests particularly in this region. And now the global price of this key ingredient has roughly doubled since the start of last year, fuelling concern that demand could outweigh supply. Cocoa farming itself is mainly small scale and these farmers are at the bottom end of the value chain when it comes to profits. But whilst many of the major chocolate manufacturers do invest in the industry, with support for improved planting and harvesting techniques, farming sustainably is just one of a number of challenges that these small farmers face. So on this week's Inquiry, we're asking ‘Is climate change impacting chocolate production?' Contributors: Dr Katie Sampeck, British Academy Global Professor of Historical Archaeology, University of Reading, England Philip Antwi-Agyei, Associate Professor, Department of Environmental Science, Kwame Nkrumah University of Science and Technology, Ghana Steffany Bermúdez, Policy Advisor, International Institute for Sustainable Development (IISD), Canada Yunusa Abubakar, Project Manager, International Cocoa Organisation (ICCO), Côte d'IvoirePresenter: Charmaine Cozier Producer: Jill Collins Researcher: Matt Toulson Editor: Tara McDermott Technical Producer: Hal Haines Production Co-ordinator: Liam MorreyImage by grafvision via Getty Images

Le cacaoyer (Theobroma cacao) est une plante qui a joué un rôle crucial dans les civilisations précolombiennes d'Amérique centrale et du Sud. Les Mayas, les Aztèques et d'autres peuples autochtones utilisaient le cacao non seulement comme aliment, mais aussi comme monnaie et dans des rituels religieux. Les fèves de cacao étaient hautement valorisées et considérées comme un don des dieux.À l'arrivée des Européens dans le Nouveau Monde, le cacao a été introduit en Europe où il a rapidement gagné en popularité. Au fil des siècles, la production et la consommation de cacao ont continué à croître, alimentant l'essor de l'industrie du chocolat dans le monde entier.Je vous raconte tout

#229 MAP História e mercado do Cacau no Brasil com Fábio MarquesNo Episódio de hoje, eu Prof. Rogério Coimbra converso sobre a história e cultura do Cacau no Brasil com o Fábio Marques. Ele é coordenador de Projetos de Farming para a cultura do cacau na Cargill. Lembre que você sempre pode interagir com o MAP nas redes sociais e também deixar seu comentário, avaliação ou recado aqui nos comentários. Sua opinião é muito importante e nos ajuda a melhorar cada vez mais nosso Podcast. Deixe sua sugestão de tema e convidados para que possamos continuar produzindo conteúdos de qualidade para você. Avalie o Mundo Agro Podcast no App da Apple Podcast, isso nos ajuda a crescer e melhorar. LinkedIn: https://www.linkedin.com/in/fabio-marquesE-mail: fabio_marques@cargill.comParceiro Institucional: MOMESSO: https://momesso.ind.br/Patrocinadores: Momesso: https://momesso.ind.br/Agro-Sol Sementes: https://agrosolsementes.com.br/SIGA O MUNDO AGRO PODCAST NAS REDES SOCIAL:Instagram: https://www.instagram.com/mundoagropodcast/YouTube: https://www.youtube.com/mundoagropodcastE-MAIL E MÍDIA KIT:producao.mundoagropodcast@gmail.comLEMBRE-SE DE COMPARTILHAR ESSE PODCAST, ISSO FORTALECE O NOSSO AGRONEGÓCIO. Um Forte Abraço e nos vemos por aí...#mundoagropodcast

#229 MAP História e mercado do Cacau no Brasil com Fábio MarquesNo Episódio de hoje, eu Prof. Rogério Coimbra converso sobre a história e cultura do Cacau no Brasil com o Fábio Marques. Ele é coordenador de Projetos de Farming para a cultura do cacau na Cargill. Lembre que você sempre pode interagir com o MAP nas redes sociais e também deixar seu comentário, avaliação ou recado aqui nos comentários. Sua opinião é muito importante e nos ajuda a melhorar cada vez mais nosso Podcast. Deixe sua sugestão de tema e convidados para que possamos continuar produzindo conteúdos de qualidade para você. Avalie o Mundo Agro Podcast no App da Apple Podcast, isso nos ajuda a crescer e melhorar. LinkedIn: https://www.linkedin.com/in/fabio-marquesE-mail: fabio_marques@cargill.comParceiro Institucional: MOMESSO: https://momesso.ind.br/Patrocinadores: Momesso: https://momesso.ind.br/Agro-Sol Sementes: https://agrosolsementes.com.br/SIGA O MUNDO AGRO PODCAST NAS REDES SOCIAL:Instagram: https://www.instagram.com/mundoagropodcast/YouTube: https://www.youtube.com/mundoagropodcastE-MAIL E MÍDIA KIT:producao.mundoagropodcast@gmail.comLEMBRE-SE DE COMPARTILHAR ESSE PODCAST, ISSO FORTALECE O NOSSO AGRONEGÓCIO. Um Forte Abraço e nos vemos por aí...#mundoagropodcastSee omnystudio.com/listener for privacy information.

Now that February is almost over, you'll finally get to learn about a properly romantic plant. But hey, chocolate is always worth waiting for, right? This episode references human sexual behavior. Only very mildly, but in case the kiddos like to listen, here's your advance notice. Music by James Milor from Pixabay Information provided by: https://doi.org/10.1215/00141801-52-4-673 https://www.smithsonianmag.com/history/archaeology-chocolate-180954243/ https://www.secondshistory.com/home/2021/2/21/chocolate-mesoamerican-aphrodisiac https://www.history.com/topics/ancient-americas/history-of-chocolate https://www.keithscacao.com/blogs/keiths-cacao-blog/the-taste-of-love-how-chocolate-became-the-world-s-favorite-aphrodisiac Chocolate, “food of the gods”: History, science, and human health by Maria Teresa Montagna, et al. (2019) https://doi.org/10.3390%2Fijerph16244960 Cocoa and chocolate consumption: Are there aphrodisiac and other benefits for human health? By Eo. Afoakwa MPhil (2016) [Abstract] https://doi.org/10.1080/16070658.2008.11734163 Tropical Plants of Costa Rica by Willow Zuchowski

Kakaové boby sloužily dávným civilizacím jako platidlo, obětina i k různým rituálům, např. lásky a plodnosti. Kakaovník pravý je strom z čeledi slézovitých, latinským názvem Theobroma cacao, v překladu pokrm bohů.Všechny díly podcastu Hobby magazín speciál můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

El Dr. Pedro García Alamilla Profesor Investigador de la División Académica de Ciencias Agropecuarias DACA UJAT, nos habla sobre el "Estudio metabolómico del proceso de fermentación de cacao (Theobroma cacao L.) nativo fino de aroma". --- Send in a voice message: https://podcasters.spotify.com/pod/show/ciencia-y-tecnologa-ujat/message

Nella puntata di oggi proseguiamo il nostro viaggio nel mondo del cacao, scoprendo l'evoluzione tecnologica che l'ha portato a diventare cioccolato ed il processo di trasformazione che subisce per diventare tavoletta.Potete scrivermi tramite:Instagram @gianlucaforinoMail info@gianlucaforino.netForm sul sito www.gianlucaforino.net

La puntata di oggi è dedicata ad uno degli ingredienti più importanti ed amati in pasticceria. Ha una storia molto antica legata a divinità, economia, riti pagani, offerte funebri e sangue, tanto sangue. Sto parlando del cacao, il cibo degli dei.Approfondiamo la sua origine, tra mito, leggenda, storia e curiosità!Potete scrivermi tramite:Instagram @gianlucaforinoMail info@gianlucaforino.netForm sul sito www.gianlucaforino.net

El cacao es una fruta de origen tropical que proviene del árbol del cacao, cuyo nombre científico es Theobroma cacao que en griego significa “alimento de los dioses”. El nivel de producción del cacao depende de las condiciones ambientales de la zona donde se cultiva. Necesita la temperatura y la humedad específicas para poder cultivarse […] La entrada EL CACAO, SABORES ANCESTRALES – El Expresso de las 10 – Vi. 18 Nov 2022 se publicó primero en UDG TV.

Le cofondateur de Theobroma Chocolat, Jean-René Lemire, passe au micro de podcast Ca$hMire cette semaine. Il vient nous parler de la forte croissance de Theobroma au Canada, aux États-Unis et en Europe. On discute aussi de chocolat sans sucre.

Le cofondateur de Theobroma Chocolat, Jean-René Lemire, passe au micro de podcast Ca$hMire cette semaine. Il vient nous parler de la forte croissance de Theobroma au Canada, aux États-Unis et en Europe. On discute aussi de chocolat sans sucre.

Le cofondateur de Theobroma Chocolat, Jean-René Lemire, passe au micro de podcast Ca$hMire cette semaine. Il vient nous parler de la forte croissance de Theobroma au Canada, aux États-Unis et en Europe. On discute aussi de chocolat sans sucre.

Dans ce nouvel épisode du podcast Ca$hMire du 23 septembre 2022, Pierre Couture jase d'économie, de finances personnelles, de consommation et d'entrepreneuriat. ⁃ L'économie québécoise tiendra-t-elle le coup ? ⁃ Les banques centrales sont de plus en plus critiquées ⁃ Bourse : le pire est-il à venir ? ⁃ Le télétravail fait son entrée dans les conventions collectives ⁃ La fermeture des commerces réclamée le dimanche au Québec ⁃ Immobilier : les jeunes propriétaires ont la vie dure Entrevues - Les artères commerciales tiennent le coup avec le président de Côté Mercier Immobilier, Christian-Pierre Côté - Du chocolat sans sucre avec le cofondateur de Theobroma, Jean-René Lemire - Septembre et octobre, des mois pas trop reposants à la Bourse avec le conseiller financier Frédéric Turcotte Bonne écoute !

Videos: stunning AI show how it will kill 90 % VACCINE DAMAGED HEALTHCARE WORKER TO UNVACCINATED FRIENDS: “I COMMEND YOU: I WISH I WERE ONE OF YOU” FATHER OF CHILD WITH MYOCARDITIS RECORDS PHARMACIST ADMIT PARENTS' AREN'T WARNED ABOUT SIDE EFFECTS WHISTLEBLOWER NURSE IN WASHINGTON DESCRIBES VACCINE INJURIES FROM EMPLOYMENT MANDATE Higher vitamin C levels associated with lower mortality risk during 16-year period Chinese Academy of Medical Sciences, August 20 2022 A study reported in the Journal of Epidemiology and Community Health has uncovered an association between higher plasma vitamin C levels and a lower risk of mortality during more than 16 years of follow-up. The study included 473 men and 475 women between the ages of 53 and 84. Among subjects whose plasma vitamin C concentrations were among the top 25%, the adjusted risk of dying from any cause during follow-up was 25% lower than the risk experienced by subjects whose vitamin C levels were among the lowest quarter. Those whose plasma vitamin C levels were among the highest 25% had an adjusted risk of dying from cancer or stroke that was 28% lower and a risk of dying from heart disease that was 35% lower than subjects whose levels were lowest. When subjects with low vitamin C levels (defined as 28 micromoles per liter or below) and normal levels (greater than 28 micromoles per liter) were compared, a normal level was associated with a 23% lower risk of premature mortality and a 38% lower risk of dying from heart disease, in comparison with low levels. As a possible reason for their findings, Shao-Ming Wang and colleagues note that oxidative stress is lowered by vitamin C. Oxidative stress can promote endothelial dysfunction that underlies heart disease by increasing inflammation and lipid peroxidation and decreasing nitric oxide availability. Oxidative stress also causes DNA damage associated with cancer. Pomegranate-cocoa blend helps improve aging men's symptoms Shetty Hospital (India), August 19 2022. A study published in the International Journal of Medical Science found benefits for supplementing with a combination of extracts of Punica granatum (pomegranate) fruit rind and Theobroma cocoa seed extracts in middle-aged men. Previous research that investigated the effects of a blend of extracts of pomegranate fruit rind and cocoa seed in young men resulted in increases in serum and free testosterone levels as well as muscle strength and size. The current study included 120 men between the ages of 36 to 55 years who received 200 mg or 400 mg of pomegranate-cocoa extract or a placebo for 8 weeks. All participants were assigned to a program consisting of 30 minutes of walking per day for 5 days per week. At the end of the 7-week period, both doses of pomegranate-cocoa extracts were associated with significant improvement in aging males' symptom scores, free and total testosterone levels, strength and perceived stress compared to the beginning of the study and to the placebo group. The authors concluded that pomegranate-cocoa “is a well-tolerated, safe, and effective nutraceutical blend that boosts sexual function, testosterone level, and psychological and general well-being in aging males.” Placebo effect demonstrates healing power of the mind Harvard Medical School, August 13, 2022 Experts at Harvard Medical School advocate that the placebo effect be received with more positivity, rather than viewed as a deceptive or inaccurate measure designed to test health. They conclude that the power of thought can be extremely effective in helping people heal, focusing on physiological changes that have been linked to the placebo effect. The placebo effect involves someone being given medicine that is actually typically nothing more than a sugar pill which does not contain active ingredients. Many times, patients receiving a placebo who are in need of healing a certain condition report feeling significantly better, if not altogether healed. The experts at Harvard explain that improvements may take place because of the anticipated response that a person expects when given medication. The university's literature says that there is “evidence that some of the placebo effect is a favorable reaction to care and attention from people who patients believe can help ease their suffering and distress.” It goes on to say that the placebo effect “may be an integral part of good medical care and an ally that should be embraced by doctors and patients alike.” This paves the way for potential changes in how health is handled and, furthermore, reinforces the strength of the human mind to bring about healing and desired outcomes, health or otherwise. Awake within a dream: Lucid dreamers show greater insight in waking life University of Lincoln (UK), August 12, 2022 People who are aware they are asleep when they are dreaming have better than average problem-solving abilities, new research has discovered. Experts from the University of Lincoln, UK, say that those who experience ‘lucid dreaming' — a phenomena where someone who is asleep can recognise that they are dreaming — can solve problems in the waking world better than those who remain unaware of the dream until they wake up. It is thought some people are able to do this because of a higher level of insight, meaning their brains detect they are in a dream because events would not make sense otherwise. This cognitive ability translates to the waking world when it comes to finding the solution to a problem by spotting hidden connections or inconsistencies, researchers say. The research by Dr Patrick Bourke, Senior Lecturer at the Lincoln School of Psychology, is the first empirical study demonstrating the relationship between lucid dreaming and insight. The study examined 68 participants aged between 18 and 25 who had experienced different levels of lucid dreaming, from never to several times a month. They were asked to solve 30 problems designed to test insight. Each problem consisted of three words and a solution word. Results showed that frequent lucid dreamers solved 25 per cent more of the insight problems than the non-lucid dreamers. The role of dietary coconut for the prevention and treatment of Alzheimer's disease Curtin University (Australia), August 12, 2022 According to news reporting originating in Bentley, Australia, research stated, “Coconut oil, derived from the coconut fruit, has been recognised historically as containing high levels of saturated fat; however, closer scrutiny suggests that coconut should be regarded more favourably.” The news reporters obtained a quote from the research from Curtin University, “Unlike most other dietary fats that are high in long-chain fatty acids, coconut oil comprises medium-chain fatty acids (MCFA). MCFA are unique in that they are easily absorbed and metabolised by the liver, and can be converted to ketones. Ketone bodies are an important alternative energy source in the brain, and may be beneficial to people developing or already with memory impairment, as in Alzheimer's disease (AD). Coconut is classified as a highly nutritious ‘functional food'. It is rich in dietary fibre, vitamins and minerals; however, notably, evidence is mounting to support the concept that coconut may be beneficial in the treatment of obesity, dyslipidaemia, elevated LDL, insulin resistance and hypertension – these are the risk factors for CVD and type 2 diabetes, and also for AD. In addition, phenolic compounds and hormones (cytokinins) found in coconut may assist in preventing the aggregation of amyloid-beta peptide, potentially inhibiting a key step in the pathogenesis of AD.” According to the news reporters, the research concluded: “The purpose of the present review was to explore the literature related to coconut, outlining the known mechanistic physiology, and to discuss the potential role of coconut supplementation as a therapeutic option in the prevention and management of AD.” Cold sores virus, cardiovascular damage linked in study Brighton and Sussex Medical School, August 14, 2022 A herpes virus similar to the one that causes cold sores has been linked to immune cells that can damage cardiovascular tissue, according to a study. Researchers at the Brighton and Sussex Medical School in England found that a relevant number of a specific type of immune cells arise when infection with cytomegalovirus is present. Their findings were published in the journal Theranostics. The virus, which is frequently associated with the salivary glands, has been considered harmless because the immune system usually controls it. But the CD28null CD4 T-cells have been known to be involved in damaging the arteries around the heart. Cytomegalovirus infection increases the risk of cardiovascular death by over 20 percent, according to a study published last year in the Journal of the American Heart Association, but the effect wasn't identified. One theory was they were a natural consequence of aging. “While we had previously been aware of a link between these immune cells and cardiovascular damage, this study is the first to show that sufficient numbers to be damaging only occur in the presence of this infection,” lead author Dr. Alejandra Pera, a researcher at BSMS, said in a press release. They found that certain tissue types, which are determined genetically, make individuals more susceptible to large numbers of these cells. With this discovery researchers believe heart disease can be controlled by treating the virus.

So unterschiedlich die Menschen in allen Teilen der Welt auch leben, in einer Sache sind sich die Kulturen einig: Wir stehen auf Koffein. Ob Kaffee, Tee, oder Mate: koffeinhaltige Nahrungsmittel erfreuen sich allseits großer Beliebtheit und haben sich längst auf dem ganzen Globus in unsere Morgenroutinen geschlichen. Aber warum ist das eigentlich so? Was macht dieses Zeug mit uns,  dass wir die Finger nicht davon lassen können? In dieser Folge packen wir unsere allmorgendliche Tasse Kaffe buchstäblich an der Wurzel und lernen, dass Koffein mal als pflanzeneigenes Insektenschutzmittel angefangen hat. Und zwar so erfolgreich, dass es in verschiedenen Pflanmzenfamilien gleich mehrmals evolviert ist. Schon hier zeigt sich: die Dosis macht das Gift. Denn der Koffeingehalt in manchen Pflanzen ist so gering, dass er auf Bestäuber eher einen anziehenden Effekt hat. Und damit wären wir wieder bei uns, und der Frage: sind wir nur in die Irre geführte Honigbienen? Was Koffein in unserem Hirn anstellt, wann zuviel zuviel ist, und was die Tasse Kaffe am morgen noch so alles können könnte - das erfahrt ihr hier aus garantiert koffeinhaltiger Recherche.Quellen "That quick morning coffee might lead to enduring brain changes", Nature Research Highlihghts, online, 31.05.2022Paiva, Isabel, et al. "Caffeine intake exerts dual genome-wide effects on hippocampal metabolism and learning-dependent transcription." The Journal of Clinical Investigation, 2022"Kaffee in Zahlen", Kaffereport 2021, Tschibo Denoeud, France, et al. "The coffee genome provides insight into the convergent evolution of caffeine biosynthesis." science, 2014Huang, Ruiqi, et al. "Convergent evolution of caffeine in plants by co-option of exapted ancestral enzymes." Proceedings of the National Academy of Sciences , 2016Nathanson, James A. "Caffeine and related methylxanthines: possible naturally occurring pesticides." Science , 1984 Wright, G. A., et al. "Caffeine in floral nectar enhances a pollinator's memory of reward." Science , 2013Qasim, H.: "How does caffeine keep us awake?" TedEd Lessons, online, 17.07.2017 Clark, I. et al. "Coffee, caffeine, and sleep: A systematic review of epidemiological studies and randomized controlled trials." Sleep medicine reviews , 2017 Borota, Daniel, et al. "Post-study caffeine administration enhances memory consolidation in humans." Nature neuroscience . 2014 Paluska, Scott A. "Caffeine and exercise." Current sports medicine reports, 2003 BildquellenCoffea arabica, Camelia sinensis, Paullinia cupana, Ilex paraguariensis aus "Köhlers Medizinal Pflanzen",  Theobroma cacao and Citrus limetta, alle via Wikimedia commonsWer uns unterstützen möchte (Danke!), hat hier die Möglichkeit dazu: support.biophonpodcast.de

Every once in awhile, an email will come across my inbox that makes me stop and then makes me smile in deep appreciation. The way Judy Machado connected with me was just like that. I opened my email inbox to find the most genuine, thoughtful, loving message from this total stranger about how impactful my podcast is and how beautiful my mission of empowering women is. I was immediately drawn to this woman's kindness and then, when we got to dive into her zone of genius: sacred cacao, I was completely hooked. Judy is the Author of Life Purpose Playbook and the Founder of Goddess Temple Cacao. She is an incredible teacher of this sacred plant medicine. Entrepreneur, Coach & business owner, Judy was recently a Partner of a bean to bar chocolate company. She became infatuated with the spiritual history and significance of Cacao and whole heartily connected to the Spirit of this heart opening, Consciousness-raising plant medicine.
 Over the years, she deepened her connection with the plant and began to experience a profound relationship with the Cacao higher Consciousness, receiving profound messages to share with the world. Judy has been exponentially transformed through her profound relationship with Sacred Cacao. She's grateful and Honoured to share this powerful plant medicine with others. And the best part? YOU CAN FEEL IT FROM HER when she speaks about it. This is hands down one of my FAVOURITE conversations I've ever had the pleasure to record. I will personally revisit this one many times because of the wisdom that Judy shared within it. "In order to evolve, you must experience love backwards - evol, love - we live in this duality. We've come here to experience the darkness so that we can remember our light." - Judy Machado   We chatted about: - The curious story that brought Judy to working with ceremonial cacao - Master plants, Teacher plants and how Collective Consciousness works - Theobroma, or "the food of Gods and Goddesses" - Sacred relationships and what constitutes them - Conditioning, limiting beliefs and ego stories vs. our true nature - Plant medicines - Her gorgeous morning routine - An incredible story at the end of our chat that almost had me in tears CONNECT WITH JUDY: https://www.instagram.com/goddesstemplecacao/ https://www.goddesstemplecacao.com/ CONNECT WITH MARIE: https://www.instagram.com/mariebarkerwellness/ https://www.mariebarkerwellness.com/podcast FREE MORNING GRATITUDE MEDITATION AUDIO: https://marie-barker-wellness.mykajabi.com/morningmeditation DOWNLOAD MARIE'S FULL GUIDED MEDITATION LIBRARY: https://marie-barker-wellness.mykajabi.com/offers/tRoJJH2o    

Dark Chocolate Bikin Mood Booster? Oleh. Wening Cahyani (Kontributor Tetap NarasiPost.Com) Voice over talent: Giriyani NarasiPost.Com-Cokelat bikin mood booster? Kok bisa ya. Tahu nggak sih, Allah Swt. menciptakan segala sesuatu memiliki khasiat tertentu termasuk cokelat ini. Cokelat adalah jenis makanan yang berasal dari biji tanaman kakao yang salah satu jenisnya adalah cokelat hitam (dark chocolate). Sebelum kita kupas manfaat cokelat yang bisa bikin mood booster, kita simak dulu serba-serbi tentang cokelat, yuk! Tanaman kakao (Theobroma cacao) bisa hidup di iklim tropis panas pada lintang 20 derajat dari khatulistiwa. Tanaman kakao bisa berbuah dan dipanen sepanjang tahun karena tanaman ini tidak mengenal musim. Tanaman ini dibudidayakan di dalam hutan sehingga biji kakao disebut sebagai hasil hutan nonkayu. Gangguan yang menyerang tanaman kakao adalah sejenis serangga famili Miridae dan jamur dari genus Phytophora. Dalam setiap buah kakao terdapat 30-50 biji. Sebelum biji kakao diproses menjadi cokelat, biji kakao ini dibungkus oleh kulit yang tebal sekitar tiga cm. Daging buah kakao disebut pulp yang mengandung gula dan membantu proses fermentasi biji kakao sekitar 5-8 hari. Biasanya biji kakao asli berwarna putih. Setelah mengalami fermentasi dan pengeringan oleh sinar matahari, berubah menjadi keunguan atau merah kecokelatan. Naskah selengkapnya: https://narasipost.com/2022/03/08/dark-chocolate-bikin-mood-booster/ Terimakasih buat kalian yang sudah mendengarkan podcast ini, Follow us on: instagram: http://instagram.com/narasipost Facebook: https://www.facebook.com/narasi.post.9 Fanpage: Https://www.facebook.com/pg/narasipostmedia/posts/ Twitter: Http://twitter.com/narasipost

In our annual finally, we talk about the amazing cacao tree (Theobroma cacao). We discuss the sordid history of this funny little fruit, and we end the season with a deep dive into the real costs of our eating culture. As a palette cleanser, we play a new game! Then we discuss the future of Completely Arbortrary... Completely Arbortrary is produced by Alex Crowson and Casey Clapp Artwork - Jillian Barthold Music - Aves & The Mini Vandals Find Additional Reading at arbortrarypod.com Join the Cone of the Month Club patreon.com/arbortrarypod Follow our Instagram @arbortrarypod --- Support this podcast: https://anchor.fm/completely-arbortrary/support

India produces just 20,000 tonnes of cocoa when the country consumes nearly 90,000 tonnes of Theobroma. Mondelez, the company that now owns the iconic chocolate brand Cadbury claims India's cocoa production can go up significantly given the helpful climactic conditions. With a bit of patience and enterprise, it can be intercropped with coconut in non-coastal regions. TR Vivek is in conversation with Roopak Bhat, cocoa operations lead – India, Mondelēz International on the company's Cocoa Life initiative that works with farmers in the southern states to increase India's choco self-sufficiency and boost farm incomes. Click here to read more For feedback or any particular requests write to TR Vivek at vivek.tr@thehindu.co.in --- Send in a voice message: https://anchor.fm/business-line/message

İlk Azteklerin yetiştirdiğini sanıyorduk ama yeni bilgiler beş bin yıl önce Ekvador'da yaşamış çok daha eski toplumlara dayandığını gösteriyor. Çikolata için minnet duyduğumuz Kakao ağacını (Theobroma cacao) konuşuyoruz.

Grandpa Bill-Talks Meditation, how it is, and can be the energy that is latently there every day, no matter WHAT HAPPENS!. So meditation is just a vehicle, a natural process of contacting it. So by doing it each day you give yourself a chance of contacting this energy and giving it to yourself a little more. Repetition-deep breathing focus heart brain coherence and connection. HOPE YOU CONTINUE TO ANSWER HIS CALL. A Prosperous life is meant for you. As you learn how to walk with God always remember His Kingdom is bigger than the world we live in. Our salvation offers adopts rights and privileges we learn to walk in every day. You are a kingdom citizen. Let your life become kingdomized so you don't just read about the Prosperous life you can have. You evolve, take the limits of off of God, and grow therefore accessing the layers of life God has already granted to you. Grandpa Bill also talks about a nutrient rich Cacao Nibs for health, especially brain fog! More too about our SOON to be new product launch and more about Oversoul and dream maifestation also. All in prep for a soon to be interview, with Guest , Michael King from Vitality Herbs and Cly were we will talk about both of these subjects Join us won't you, and please share us! Theobroma cacao, also called the cacao tree and the cocoa tree, is a small evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The largest producer of cocoa beans in 2018 was Ivory Coast, with 37% of the world total. Keep on this journey of life. Live life to your fullest. If you describe someone as the black sheep of their family or of a group that they are a member of, you mean that they are considered bad or worthless by other people in that family or group.How Does It Feel Being The Black Sheep Of The Family? It's not that you are necessarily disliked by your family; as the black sheep, you could be incredibly loved or yes, incredibly disliked by everyone who shares your DNA. What defines you as the "odd man out" in your tribe could be traits that endear you to your loved ones. But no matter what, embrace who you are. Being like everyone else is boring anyway.What does the Bible say about the black sheep of the family? Jephthah in Judges 10:1-3 was driven away from home by his brothers because he was considered the black sheep of the family. ... He had to keep his word, and he sacrificed his only daughter because of the vow that would cause his brothers not to think of him as a black sheep.Mental illness in a family can skip generations or even be non-apparent throughout a family, though oftentimes it is kept a secret. When there is a family member who struggles with their mental health in a family who is not compassionate or empathetic toward those struggles, that family member becomes the black sheep Here's the Thing MANY WHO JUDGE are seeing themselves in the mirror, hating EVERYTHING AND EVERYBODY don't judge folks FORGIVE AND FORGET=GOOD MEDICINE for The Mind Body & Soul bhsales.vpweb.com --- Send in a voice message: https://anchor.fm/bhsales/message

Theobroma cacao, „Speise der Götter“, „das Geschenk des Gottes Quetzalcoatl“, Superfood, Genussmittel, Meister- und Lehrer-Pflanze… Kakao – Eine Pflanze, die nicht nur hervorragende ernährungsmedizinische Eigenschaften hat und köstlich schmecken kann, sondern eine Heilpflanze, die uns viel mehr zu geben hat. Jede Pflanze hat ein Bewusstsein. Und der Spirit of Cacao will sein Wissen mit uns teilen. Was er alles mit uns teilt, dass erfährst du heute von mr.broccoli. Empfehlung aus der Episode: Erfahre mehr über zeremoniellen Kakao und seine Vorteile Veganz Ernährungsstudie 2020   Fragen an mr.broccoli? Schreibe an christian@christian-wenzel.com   Mehr mr.broccoli: Podcast auf Spotify Apple Podcast Mehr Podcast Abonniere meinen YouTube Kanal   *Disclaimer: Ich wurde von keinem der genannten Unternehmen bezahlt. Trotzdem die Markierung als "Werbung", da ich Marken und Produkte genannt habe. Alle genannten Aussagen dienen lediglich zu Informationszwecken und ersetzen nicht den Besuch eines Arztes.

Grandpa Bill-Talks Meditation, how it is, and can be the energy that is latently there every day, no matter WHAT HAPPENS!. So meditation is just a vehicle, a natural process of contacting it. So by doing it each day you give yourself a chance of contacting this energy and giving it to yourself a little more. Repetition-deep breathing focus heart brain coherence and connection. HOPE YOU CONTINUE TO ANSWER HIS CALL. A Prosperous life is meant for you. As you learn how to walk with God always remember His Kingdom is bigger than the world we live in. Our salvation offers adopts rights and privileges we learn to walk in every day. You are a kingdom citizen. Let your life become kingdomized so you don't just read about the Prosperous life you can have. You evolve, take the limits of off of God, and grow therefore accessing the layers of life God has already granted to you. Grandpa Bill also talks about a nutrient rich Cacao Nibs for health, especially brain fog! More too about our SOON to be new product launch and more about Oversoul and dream maifestation also. All in prep for a soon to be interview, with Guest , Michael King from Vitality Herbs and Cly were we will talk about both of these subjects Join us won't you, and please share us! Theobroma cacao, also called the cacao tree and the cocoa tree, is a small evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The largest producer of cocoa beans in 2018 was Ivory Coast, with 37% of the world total. Keep on this journey of life. Live life to your fullest. If you describe someone as the black sheep of their family or of a group that they are a member of, you mean that they are considered bad or worthless by other people in that family or group.How Does It Feel Being The Black Sheep Of The Family? It's not that you are necessarily disliked by your family; as the black sheep, you could be incredibly loved or yes, incredibly disliked by everyone who shares your DNA. What defines you as the "odd man out" in your tribe could be traits that endear you to your loved ones. But no matter what, embrace who you are. Being like everyone else is boring anyway.What does the Bible say about the black sheep of the family? Jephthah in Judges 10:1-3 was driven away from home by his brothers because he was considered the black sheep of the family. ... He had to keep his word, and he sacrificed his only daughter because of the vow that would cause his brothers not to think of him as a black sheep.Mental illness in a family can skip generations or even be non-apparent throughout a family, though oftentimes it is kept a secret. When there is a family member who struggles with their mental health in a family who is not compassionate or empathetic toward those struggles, that family member becomes the black sheep Here's the Thing MANY WHO JUDGE are seeing themselves in the mirror, hating EVERYTHING AND EVERYBODY don't judge folks FORGIVE AND FORGET=GOOD MEDICINE for The Mind Body & Soul bhsales.vpweb.com --- Send in a voice message: https://anchor.fm/bhsales/message

O Ministério da Agricultura, Pecuária e Abastecimento (Mapa) declarou o estado do Acre como “área sob quarentena” para a praga quarentenária ausente Moniliophthora roreri (Monilíase do Cacaueiro), detectada pela primeira vez no Brasil em área urbana do município de Cruzeiro do Sul (AC). A medida foi publicada no Diário Oficial da União desta quinta-feira (5), por meio da Portaria nº 372. A declaração, feita para todo o estado do Acre, implica na proibição do trânsito de materiais vegetais (frutos, plantas) hospedeiros da praga (espécies do gênero Theobroma e Herrania) provenientes de todo o estado para as demais unidades da federação. A monilíase é uma doença devastadora que afeta, principalmente, plantas do gênero Theobroma, como o cacau (Theobroma cacao L.) e o cupuaçu (Theobroma grandiflorum), causando perdas na produção e uma elevação nos custos devido à necessidade de medidas adicionais de manejo e aplicação de fungicidas para o controle da praga. Essa é uma doença que atinge somente as plantas hospedeiras do fungo, sem riscos de danos à saúde humana. O status de "área sob quarentena" para todo o estado permanecerá em vigor até que sejam concluídos os trabalhos de delimitação da área exata da ocorrência da praga e estruturadas as medidas previstas de prevenção e erradicação da praga previstas no Plano Nacional de Prevenção e Vigilância de Moniliophthora roreri. No mês passado, um foco da praga foi detectado em área residencial urbana no município de Cruzeiro do Sul, interior do Acre. O Mapa alerta que devido ao seu potencial de danos às culturas que atinge é de fundamental importância a notificação imediata de quaisquer suspeitas de ocorrência da praga nas demais regiões do país às autoridades fitossanitárias locais.

Theobroma cacao, an amazing plant farmed within only 20 degrees north or south of the equator (with the majority coming from only 10 degrees either side), is best known throughout the world for its bi-product chocolate. It may come as a surprise that over 80% of the world's chocolate is predominantly sourced from the West coast of Africa and made up of sugar, milk powder and vegetable oils. The word Theobroma derives from Greek “food of the gods” and this fermented bean was both currency and food throughout Mesoamerica for thousands of years prior to the first European settlers arriving. It was here that cacao was first discovered, indigenous to the region and first served as a bitter drink, made with water, and selected spices and herbs. There is evidence of cacao consumed in ceremonial bowls over five thousand years ago, and it is considered that ancient tribes believed cacao to have many health benefits, especially for the heart and connection to mother earth. Historic artifacts depict cacao as a central part of both wedding and religious ceremonies across the whole region. Sadly what followed the initial meeting between the Spanish conquistador, Cortez and the Aztec king Moctezuma in the Aztec capital of Tenochtitlan, (Now Mexico city) in 1519, was mass genocide and death of over twenty million people with most of the culture and history erased.Fast forward to today, developed and manufactured in Worthing West Sussex, Bare Cacao is, quite simply as the name suggests, nothing but 100% organic cacao. Roasted ground and packed in a beautifully designed black and gold pack, with all beans coming from ethical sources in Peru. The innovation is in the fact its ground and prepared in much the same way as a premium grade coffee and served in a French press (cafetiere). The core principle in the beverage is derived from the way in which this drink would have been consumed for thousands of years.

https://sunny-trailblazer-4067.ck.page/cebc1ad414 (BOOK YOUR PLACE) on our next FREE TRAINING: Learn all about our Healthy Woman Healthy Runner Method. We love podcasting but we love being with you LIVE even more so we can't wait to meet you in our ZOOM ROOM!https://sunny-trailblazer-4067.ck.page/cebc1ad414 (BOOK HERE!) Introduction: Food Focus on Chocolate for Runners Everyone loves a sweet treat and runners are no exception. Our aim is to help you find a way of enjoying “dark chocolate” as well as adding some nutritional benefits to your food plan. Also, worth mentioning dark chocolate is an acquired taste but once your taste buds have adapted, you'll love it. The flavour is so intense that you'll find you don't over eat as it's so satisfying.  Our discussion will cover: 1.   KEY nutritional properties in chocolate and how they can support a runner. 2.  We'll share some recipe ideas using chocolate. 3.  How to choose a good quality chocolate and some of our favourite brands. To clarify, we are talking about DARK Chocolate – chocolate made from Cacao beans – not the highly refined sugary commercialised brands. SHOW NOTES  (01:47)  A little about cacao! ·      Cacao, is the dried and fully fermented fatty seed of the fruit of the cocoa tree, Theobroma cacao. ·      Cocao liquor is the paste made from ground, roasted, shelled, and fermented cocao beans, called nibs. It contains both non-fat cocao solids and cocao butter. Cocao liquor is what is referred to as ‘‘percent cacao'' on food packaging. ·      Powder is made by removing some of the cocao butter from the liquor. ·      Chocolate is a solid food made by combining cocao liquor with cocoa butter and sugar. The proportion of cocao liquor in the final product determines how dark the chocolate is.   (06:25)  Nutritional Properties of Cacao and potential health and performance benefits to runners: Polyphenols Cacao beans contain a high level of polyphenols of which there is a subset of nutrients called flavanoids – flavan-3-ols in particular, cacao contains epicatechin, catechin, and procyanidin. Research shows that flavonoids may contribute to cacao's cardioprotective effects and anti-oxidant effects. Increase vasodilation and blood flow to working muscles Flavanoids also promote bio availability of Nitric Oxide which naturally increases the flow of blood and oxygen to working muscles. A greater supply of oxygen to the working muscles results in boosts to strength and endurance performance important for runners. Increase Your Aerobic Capacity A study in 2016 looked at “Beneficial effects of dark chocolate on exercise capacity in sedentary people”. It was a small study of 17 participants who consumed 20 g of dark chocolate daily for 3 months – at end of study they had experienced a 17% increase in their VO2 max i.e how efficiently you use oxygen. The researchers believe that epicatechin, can help the mitochondria—or the powerhouse of your cells—function more efficiently. One study which looked at 9 endurance trained cyclists consuming a chocolate milk drink as a recovery aid following interval work outs on 3 separate day. They compared performance with Choc Milk against a fluid replacement drink and a carbohydrate replacement drink and found … Time to Exhaustion (TTE) and Total Work (WT) were significantly greater for chocolate milk and Fluid Replacement (FR trials) compared to Carbohydrate Replacement (CR) trial. The results of this study suggest that chocolate milk is an effective recovery aid between two exhausting exercise bouts. Can anti-oxidant properties of flavonoids in cacao reduce inflammation? Endurance running is a contributor to acute inflammation in the muscles and joints, so it's thought that eating good quality dark chocolate before or after a...

In this episode, our 2Gs, the Gourmands & Geeks, Sadaf and Archit, take you on a chocolate tour of India (a bit of Europe) to celebrate World Chocolate Day. They are covering: - The Global History of Chocolate- The Two Chocolate Policy of Europe- How Chocolatiers are revolutionizing chocolate in India through the bean to bar movement - The economics of growing and consuming chocolate in India- Why chocolate is associated with sin So sit back, relax and dip yourself in melted chocolate or take a bite into your favourite chocolate bar to enjoy our 2Gs unravel the mystery of the world's favourite flavour. Important links to geek out more:Book: The Chocolate Connoisseur by Chloe Doutre-Roussel(https://amzn.to/3jSyiFZ)The True History of Chocolate by Sophie and Michael Coehttps://amzn.to/2TEHUtj)History of Chocolate(https://www.history.com/topics/ancient-americas/history-of-chocolate)A Brief History of Chocolate(https://bit.ly/3yybobb)Chocolate is a Fighting Food by Sean Jacobson(https://americanhistory.si.edu/blog/chocolate-bars-second-world-war)Child Labor And Slavery In The Chocolate Industry(https://foodispower.org/human-labor-slavery/slavery-chocolate/)Despite growing demand for chocolate, India imports most of its Cocoa by By G Seetharaman(https://bit.ly/3wpOscy)India's chocolate market reached INR 156 billion(https://bit.ly/3hHQU8W)The Making of a Chocolate Economy(https://bit.ly/3dNLng4)The Indian Chocolate Scene by Sadaf Hussain(https://bit.ly/3dPwtpI)You can follow Sadaf Hussain & Archit Puri on their Instagram handle:@sadaf_hussain @thehustlinggluttonYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at https://shows.ivmpodcasts.com/featured

Podcast en el Bosque Supraconciente #11 El Rape te Eleva al 6to Neurocircuito Los Sueños Lucidos

El Rape Descalcifica tu Glándula Pineal-Limpia tu Aura-Alinea tus Chakras Ordena tus Neurocircuitos

Podcast en el Bosque Supraconciente #10 Todo el Mundo debería Probar Rape para Evolucionar

Hi there!歡迎收聽Look Back Sunday回顧星期天，在這個節目John老師會彙整過去不同國家與主題的熱門跟讀文章，讓你可以在十五分鐘內吸收最精華的世界時事趣聞！我們這週聽聽南美洲的趣聞，Let's get started!   Topic: As Economy Lags, Hugo Chavez's Movement Fades in Venezuela   As president, Hugo Chavez lavished millions from this country's oil boom on his home state of Barinas. But boom has turned to bust, the economy is in shambles and the love affair is over. 在總統任內，烏戈．查維茲把石油價格大好為國家帶來的收入，以超大手筆花在他的家鄉巴里納斯州。當油價從大好變成大壞，經濟陷入衰敗，戀愛也結束了。 Similar sentiments are being heard around the continent, where political dynasties are falling or under intense pressure and where protests and social unrest are on the rise. In Brazil, legislators have begun an impeachment proceeding against President Dilma Rousseff, as scores of other political leaders have become embroiled in a huge corruption scandal. 整個南美洲都能感受到類似的氛圍，政治王朝正在崩解或受到極大壓力，示威抗議和社會動盪方興未艾。 在巴西，國會議員已展開彈劾狄爾瑪．羅塞芙總統的程序，其他幾十位政治領袖也被捲入巨大的貪汙醜聞。 In Ecuador, protesters angry at President Rafael Correa have taken to the streets to demonstrate against budget cutbacks necessitated by vanishing oil revenues. And in Argentina, President Mauricio Macri was inaugurated last month after surging to a surprising win against the candidate of the Peronist party of his predecessor, Cristina Fernandez. His victory ended 12 years during which Fernandez or her late husband, Nestor Kirchner, occupied the presidential palace. 在厄瓜多，對拉斐爾．柯利亞總統不滿的抗議群眾走上街頭，表達反對因石油營收減少而必須進行的預算削減。 還有在阿根廷，毛里西奧．馬克里聲勢竄起，意外擊敗前總統克莉絲蒂娜．費南德茲所屬裴洛黨的候選人，於上個月宣誓就職。他的勝利終結了費南德茲和她的已故丈夫內斯托．基希納在總統府的十二年歲月。 The strains are being felt most keenly by leftist governments, but analysts say that something other than ideology is at work here. South America saw robust growth in the century's first decade, thanks to a historic boom in the value of raw materials and other commodities that are sold to the rest of the world. High prices for oil, natural gas, coal, copper, gold, silver, bauxite, soy beans and other products led to steady growth, a sharp drop in poverty and an expansion of the middle class throughout the region. That growth, in turn, brought political stability, with leaders and parties being repeatedly re-elected. 左派政府感受的壓力最大，但分析家說，這其中有意識型態以外的因素在作用。南美在本世紀第一個十年出現強勁的成長，因為賣到世界其他地區的原物料和其他大宗商品行情空前地好。 石油、天然氣、煤、銅、金、銀、礬土、黃豆和其他產品的高價帶來穩定成長，貧窮大幅下降，整個區域的中產階級擴張。成長接著帶來政治穩定，政治領袖和政黨一再當選連任。 “There's been a pretty striking continuity in many countries, in large part thanks to the commodities boom that leaders and parties have been riding,” said Michael Shifter, president of the Inter-American Dialog, a policy analysis group in Washington. “When that's over, voters look elsewhere and for new leaders, but governing is extremely difficult because they no longer have the resources to meet the high expectations that have been generated during the commodities boom.” 華盛頓的政策分析團體「美洲對話」主席麥可．席福特說：「許多國家有很明顯的持續性，相當程度上歸因於政治領袖和政黨搭上了大宗商品行情好的便車。當榮景結束，選民望向別處，尋找新的領袖，但治國極為困難，因為他們不再握有資源來滿足大宗商品上漲時期激起的高期望。」 Source article: https://paper.udn.com/udnpaper/POH0067/291818/web/   Next Article   Topic: About Crime - Come to Rio, get robbed: Brazil tourism body shares awkward Instagram post Brazil's national tourism agency typically focuses on the city's world-class beaches, samba-filled music scene and caipirinha-fueled parties. Violent crime is rarely listed among the attractions. 行銷里約熱內盧時，巴西國家觀光機構通常主打該市的世界級海灘、洋溢森巴音樂的地方，以及有卡琵莉亞酒催情的派對。暴力犯罪鮮少被列入魅力特點。 But in an embarrassing social media snafu this week, the Brazilian Tourist Board (Embratur) accidentally shared a critical Instagram post from a tourist who did not enjoy her stay in the so-called "Cidade Maravilhosa," or Marvelous City. 但本週一起令人尷尬的社群媒體烏龍事件中，巴西旅遊局意外地分享了一名不愛待在這個所謂「奇蹟之城」的旅客於Instagram的批評貼文。 "I just spent 3 days in Rio with my family, and in those 3 days my family and I were robbed and my 9-year-old sister witnessed a violent robbery," Instagram user "withlai" wrote in an Instagram Stories post. "I can't recommend a visit to a city where I felt afraid of even leaving the apartment." Instagram用戶「withlai」的一則限時動態貼文寫道，「我和我的家人只花了3天在里約，而那3天當中，家人和我都被搶，我的9歲妹妹還親眼目睹了一件暴力搶案。」「我無法推薦拜訪一個我連離開公寓都會怕的城市。」 Embratur deleted the shared post on Wednesday. It said in a subsequent statement that "sharing (the post) was a mistake," adding that it had worked hard to promote a nationwide fall in crime in 2019. 巴西旅遊局週三刪了這則分享貼文。它在隨後聲明中說道，「分享（那則貼文）是個錯誤」，並補充指出，已努力宣傳全國2019年犯罪減少一事。 Safety concerns along with inconvenient flights, poor infrastructure and high costs have long held back Brazil's tourism industry, which lags its South American neighbors. 除了航班不便、基礎設施貧乏及費用高昂，安全考量令巴西觀光產業長久以來遲滯不前，落後於南美鄰國。Source article: https://features.ltn.com.tw/english/article/paper/1358564   Next Article   Topic: Ecuadorean discovery pushes back origins of chocolate   People have been enjoying chocolate far longer than previously known, according to research published on Monday detailing the domestication and use of cacao beginning 5,300 years ago at an ancient settlement in the highlands of southeastern Ecuador. Scientists examined ceramic artifacts at the Santa Ana-La Florida archeological site, a remarkably preserved village and ceremonial center that was part of the Mayo-Chinchipe culture of the Andes, and found abundant evidence of the use of cacao, from which chocolate is made. 根據週一發表的一份研究顯示，人類享用巧克力的歷史比先前所知的還要悠久。該研究詳細指出，在厄瓜多東南部高地的一處古老聚落，發現五千三百年前已開始出現可可豆的人工培植和食用跡象。在聖塔安娜─佛羅里達考古遺址──當地保存著狀況絕佳的村落遺跡，曾作為儀式中心，屬於安地斯山脈「馬由─欽奇佩」文化圈的一部分──科學家仔細檢驗出土的陶瓷工藝品，並發現充分證據顯示使用可可豆，也就是製作巧克力的原料。 The study indicates cacao was domesticated roughly 1,500 years earlier than previously known, and that it occurred in South America rather than in Central America, as previously thought. A tropical evergreen tree called Theobroma cacao bears large, oval pods containing the bean-like cacao seeds that today are roasted and turned into cocoa and multitudes of chocolate confections, although chocolate at the time was consumed as a beverage. 研究指出，人工培植可可豆的時間點比先前所知還要再往前推大約一千五百年，並且始於南美洲，而非之前認為的中美洲。可可樹是一種熱帶常青樹，會結出大而橢圓形的豆莢，包覆著像豆子般的可可種子。今日，可可種子會在烘培後被做成可可粉和各式各樣的巧克力糕點，不過巧克力在當時其實是被用來作成飲料喝下肚。 The scientists found evidence of cacao's use at the site over a period starting 5,300 years ago — more than 700 years before building of the Great Pyramid of Giza in ancient Egypt — until 2,100 years ago. They found cacao starch grains in ceramic vessels and pottery shards. They also detected residue of a bitter compound found in the cacao tree but not its wild relatives, evidence that the tree was grown by people for food purposes, as well as DNA fragments from the cacao tree. 科學家在該遺址發現使用可可豆的證據，當地的人類活動始於五千三百年前──比古埃及建造吉薩大金字塔的時間還要早了七百多年──到兩千一百年前。在陶瓷容器和陶器碎片中，科學家找到可可豆的澱粉粒，還偵測到只會在可可樹中發現，卻不存在於野生近親樹種中的一種苦澀化合物殘餘，這是人類為食用目的而種植可可樹的證據，同時也發現可可樹的DNA片段。 “They clearly drank it as a beverage, as shown by its presence in stirrup-spout pots and bowls,” said University of British Columbia anthropologist and archaeologist Michael Blake, who helped lead the study published in the journal Nature Ecology & Evolution. “The presence of cacao starch grains likely means that they ground the seeds to make the beverages, and so probably, though we aren't certain, fermented the seeds as well, before grinding them,” Blake added. 英屬哥倫比亞大學的人類學暨考古學家麥可‧布雷克指出：「可可豆出現在蹬型壺嘴陶罐和碗裡，證明當地人明顯是把可可豆作成飲料來喝。」布雷克協助主導這份發表於《自然─生態學與演化》期刊的研究，他補充說：「可可豆澱粉粒的存在，表示當地人會把可可豆磨碎來做成飲料，所以，雖然我們還不能確定，他們或許也會在磨碎可可豆前先進行發酵。」 Archeological evidence indicates cacao domestication moved into Central America and Mexico about 4,000 years ago. Before European conquerors arrived in the Americas five centuries ago, great civilizations like the Aztecs and Maya prepared chocolate as a drink, mixed with various spices or other ingredients. “The freshly picked ripe cacao pods have a delicious sweet pulp around them, and mixed together it all has a very mild chocolate taste,” Blake said. “The chocolate confections today contain a great deal of sugar, and this is very different from the indigenous uses of cacao reported in the historical records from the 1500s and 1600s.” 考古證據顯示，可可豆的人工培植技術大概在四千年前傳入中美洲和墨西哥。五個世紀前，當歐洲的征服者們抵達美洲時，諸如阿茲特克和馬雅等偉大文明皆會把巧克力調製成飲料，裡面加入各種香料和其他成分。布雷克表示：「剛摘下來的新鮮可可豆莢裡面含有美味而香甜的果肉，如果把它跟可可豆混在一起，就會產生一種非常溫潤的巧克力口感。」這名學者也說：「今日的巧克力糕點加入大量的糖分，這跟十六世紀和十七世紀留下來的歷史紀錄中，對於當地可可豆使用方法的描述是大相逕庭的。」 Source article: http://www.taipeitimes.com/News/lang/archives/2018/11/04/2003703549   每日英語跟讀Podcast，就在http://www.15mins.today/daily-shadowing 每週Vocab精選詞彙Podcast，就在https://www.15mins.today/vocab 每週In-TENSE文法練習Podcast，就在https://www.15mins.today/in-tense

How is chocolate made? Why can't we eat chocolate all the time? Why is chocolate dangerous for dogs? Why do adults like coffee? In this episode, we tour Taza Chocolate in Somerville, Massachusetts to learn how chocolate goes from bean to bar. Then we visit a coffee roaster in Maine to learn about this parent-fuel that so many kids find gross! And we'll learn a little about Valentine’s Day. "How is chocolate made?" - Samarah, 8, Johnson, VT "Chocolate actually comes from cocoa beans--which is no bean at all--they are seeds of the cacao trees," says Ayala Ben-Chaim of Taza Chocolate. Taza is a "bean-to-bar" chocolate maker. That means starting with raw cocoa beans and going all the way through the process to turn those beans into a chocolate bar you can buy in a store. (Some chocolatiers get chocolate that's already mostly made and they just add stuff to it and shape it.) The tree that those cocoa beans come from is called the Theobroma cacao tree, which grows in warm tropical parts of the world--within 20 degrees of the equator. Taza Chocolate sources (buys) cocoa beans from farmers in the Dominican Republic, Haiti, Belize and Bolivia. It takes about five years from when it's planted for a cacao tree to produce cocoa pods. "Cocoa pods are a little bit funny to look at. They look like a gourd growing off of the tree, or like a lumpy tiny American football. The cocoa pods grow off of the branches of the tree like apples, but they also grow right off of the trunk of the tree," Ben-Chaim explains. "The next step in the process is fermentation. Fermentation is so important in chocolate making. And this is one of the things that is so surprising about chocolate making. After the beans ferment, they spend a week drying in the sun on wooden planks. At this point they look like almonds. Next, they are packaged and shipped to wherever they'll be made into chocolate. The first thing the chocolate maker will do is roast the beans at 200 degrees for about an hour, which gives them a nice toasted flavor. "We also start to separate the thin outer shell that surrounds the inner part of the cocoa bean. Our next step is to separate that shell from the inner part of the bean, called the nib. We do this by winnowing the cocoa beans, using a machine," says Ben-Chaim. "At Taza Chocolates we use a traditional Mexican milling style using a molino - or mill - to grind the cocoa beans down," Ben-Chaim says, demonstrating. "Over time, those cocoa nibs will be turned into a cocoa liquor, which is smooth and chocolaty. Imagine a chocolate waterfall. It looks beautiful, it smells chocolaty and delicious and yet it is not very tasty because we're missing a really important ingredient, and that is sugar." Sugar is added to the chocolate liquor, then the sweetened chocolate is ground again, and other ingredients are sometimes added, like spices or coffee or fruit. At this point some chocolate makers will conche the chocolate, which blends and mixes the chocolate at a high temperature over many hours, which makes it smooth and creamy. Taza doesn’t conche their chocolate. The next step is tempering. Tempering the chocolate makes it glossy and brittle. Then the chocolate is poured into molds and cooled. Then it's wrapped up and ready to take home. Also in this episode:  we visit 44 North Coffee  to learn more about the mysterious beverage that so many adults like to drink--coffee!

We're back with Episode 3 of Season 2. Last time, we spoke to Kainaz Messman, the founder of Theobroma, about building a traditional brick and mortar business. This time around, we speak to an entrepreneur on the other side of the spectrum, Karthik Sridharan, the founder of Flexiple, a tech-enabled business that helps companies hire freelance developers. Karthik graduated from BITS Pilani, spent a couple of years in IB, and then completed his MBA from IIM Ahmedabad, where he realized that what he really wanted to do was to be an entrepreneur. 4 years later, that startup is now raking in $700,000 in revenues. In this episode, we talk to Karthik about the process of entrepreneurship, how does one get the 'idea', how do you build a team, how do you market your service and how do you build a brand. Karthik shares anecdotes and insights from his journey as an entrepreneur, making this an episode no budding business enthusiast can afford to miss.

We're back with Episode 3 of Season 2. Last time, we spoke to Kainaz Messman, the founder of Theobroma, about building a traditional brick and mortar business. This time around, we speak to an entrepreneur on the other side of the spectrum, Karthik Sridharan, the founder of Flexiple, a tech-enabled business that helps companies hire freelance developers. Karthik graduated from BITS Pilani, spent a couple of years in IB, and then completed his MBA from IIM Ahmedabad, where he realized that what he really wanted to do was to be an entrepreneur. 4 years later, that startup is now raking in $700,000 in revenues. In this episode, we talk to Karthik about the process of entrepreneurship, how does one get the 'idea', how do you build a team, how do you market your service and how do you build a brand. Karthik shares anecdotes and insights from his journey as an entrepreneur, making this an episode no budding business enthusiast can afford to miss.

We are not in the food business, but we are in the business of making people happy. Iconic words from a guest that needs no introduction. In this episode, we are honored to welcome the founder of Theobroma, Kainaz Messman, onto the podcast. If you're among those who haven't had the chance to visit one of their stores yet, put it on your bucket list, right at the top. That's where it deserves to be. We are huge fans of Theobroma, as you can see, and in this episode, we talk to Kainaz about how it all began, the obstacles along the way, and about what has kept her going for nearly 17 years. Theobroma was built as a traditional family business and it still is one to a large degree, so in this episode, you'll hear about how a typical brick and mortar business is built without all the glitz and glamour of external funding. Kainaz is also candid about her struggles to emerge as a leader, and she talks about the importance of creating an environment of trust and mutual respect as an entrepreneur. If you're someone looking to start a business, this is a must-watch, and even if you're not, there's a lot to learn from this tale; about failure, passion, and the power of following your dreams.

Lindsey Glasson, formally an Executive Chef in Napa, now resides in Michigan where she continues her passion for plant medicine and culinary creations. This is her beautiful story of how travels, ceremony and cacao catapulted her into a life of purpose and inner knowing. "The Holy Trifecta is body, mind, spirit connection and it's where we can achieve our fullest potential." If you've never learned about the benefits of cacao, this interview is the perfect introduction. We also talk about anti-inflammatory foods and healthy options for eating on-the-go (hint: prepare ahead of time!) You can PURCHASE cacao and learn more on Lindsey's website at: iekawa.com To find Lindsey on Instagram: @her_thyme What is Cacao? Cacao is chocolate in its purest form. Did you know chocolate comes from a bean, similar to a coffee bean? i.e.Kawa beans are handpicked on a family farm in Upala, Costa Rica where they are then fermented, sundried and stone ground in an artisanal machine. The word cacao comes from the Olmec people who inhabited what is now Mexico, and it is believed to be the closest pronunciation to the original name of the plant. History shows that chocolate then changed hands from the Olmec to the Mayans to the Spanish. The word cacao is the only word ever used in any of the Hispanic languages to describe what English speakers think of as cocoa. Chocolate is made from Cacao beans — or rather seeds — from the Theobroma cacao tree. This plant produces large, pod-like fruits, each containing 20–60 beans surrounded by a sticky, sweet-tart white pulp. The word Cacao translates to, food of the gods. The Mayans and the Aztecs have used it for thousands of years for ceremonial and medicinal purposes. Not only is it a super food but a spiritual aid. --- Support this podcast: https://anchor.fm/alimarielong/support

In this article, I discuss allegations that a case of bioterrorism lay behind the introduction of a fungus that kills cacao trees, which appeared in Brazil's northeast. I strongly dislike conspiracy theories. At the same time, sometimes there are real conspiracies. In this case, we don't have enough evidence to judge whether the allegations are true, even though one person confessed. So was this a horrible political crime? A conspiracy narrative concocted for political reasons? One thing is certain- the fungus was introduced into northeastern Brazil. One correction: in the podcast I said that the fungus was introduced into the heart of plantations, but I know realize that I probably misunderstood, and that the outbreak first appeared along a river and a road. As always, my thanks go to Paige Smallman for editing! Terms: Witches Broom: a fungus (Moniliophthora perniciosa; older name Crinipellis perniciosa) that infects cacao trees Theobroma cacao: the tree that produces the cacao pod. Each pod has seeds, from which chocolate can be made. Olmecs: the mother culture of MesoAmerica. Maya, an ancient cultural area in southern Mexico and northern Central America. Aztecs, a cultural group that dominated Mexico at the time of the Spanish conquest Bahia, a major cacao producing state in northeastern Brazil CEPLAC: Brazilian government agency charged with promoting cacao- Comissão Executiva do Planejamento da Lavoura Cacaueira Jorge Amado, a Brazilian author whose novels were set in Bahia, in Brazil's northeast. Wade Davis, One River. A history of the Amazon, and the search for rubber trees resistant to disease. Fusarium Wilt: a disease of bananas; also known as Panama disease References: Andebrhan, T., Figueira, A., Yamada, M. M., Cascardo, J., & Furtek, D. B. (1999). Molecular fingerprinting suggests two primary outbreaks of witches' broom disease (Crinipellis perniciosa) of Theobroma cacao in Bahia, Brazil. European Journal of Plant Pathology, 105(2), 167-175. Note: if you really want to do a deep dive into the scientific literature on this fungus, this source has the references that you'll need. Araujo, Dilson. the Knot. Documentary. Portuguese language with subtitles. https://www.youtube.com/watch?v=_0mPiYocm-4#t=716&hd=1 Caldas, Marcellus M., and Stephen Perz. "Agro-terrorism? The causes and consequences of the appearance of witch's broom disease in cocoa plantations of southern Bahia, Brazil." Geoforum 47 (2013): 147-157. Note: If you are only going to read one scientific article on this possible case of bioterrorism, this is the one to choose. Brucher, Heinz. (1987). The Isthmus of Panama as a Crossroad for Prehistoric Migration of Domesticated Plants. GeoJournal, 14(1), 121-122. Note: if you want to learn more about the man behind an alleged plan to eliminate the coca plant, you can read his own work with this source. Gade, D. (2006). Converging ethnobiology and ethnobiography: cultivated plants, Heinz Brucher and Nazi ideology. Journal of Ethnobiology, 26(1), 82-106. Note: this article provides information regarding the man who sought to wipe out the coca plant. Youkee, Mat (January 25, 2018). "Who Killed the Nazi Scientist trying to Wipe out Cocaine," Ozy. https://www.ozy.com/true-and-stories/who-killed-the-nazi-botanist-trying-to-wipe-out-cocaine/83066/ Created and Recorded by Shawn Smallman Produced and Edited by Paige Smallman Music "Sun of Africa" by Robert Meunier

Chocolate begins as the seeds of Theobroma cacao, a tropical tree. After much processing, we are gifted cocoa powder which is in itself an herbal remedy, a delicious one at that. Come join me in this pop-up tea salon episode where we brew a warm comfort cup of cocoa.  **NEW TRIAL OFFERING: Herbal Kitchen Styling Sessions** To Schedule Click Here Mentions: Jim McDonald: Herbcraft.org Jim’s Virtual Classes  Cocoa Tea Recipe 12 ounces herbal tea (chamomile, mint or any favorite) 1 teaspoon 100% dark cocoa powder ¼ teaspoon cinnamon ¼ cup coconut milk Simmer together 10 minutes. Stir in 1 tablespoon honey. Inulin-Rich Cocoa 3 cups water 1 teaspoon burdock root powder 1 teaspoon dandelion root powder 2 teaspoons 100% dark cocoa powder Simmer together 20 minutes Stir in 2 tablespoons honey.   CONNECT WITH DINA Together we can transform our kitchens into a unique apothecary. ---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com.  Original music by Dylan Rice --- Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you! To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com   Join me on Patreon Connect with me on Facebook, Instagram and Twitter If you enjoyed this episode, please SUBSCRIBE TO THE SHOW where ever you like to listen to podcasts! And if you have time, kindly leave me a rating and review.  --- ABOUT DINA --- Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters and one son all now in college. Dina loves cooking for her family despite the challenges this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet. 

It was a privilege to interview chef Kainaz Messman of Theobroma Patisserie India for #foodocracyforher on #finelychoppedTV. A show where I speak to women entrepreneurs in the world of food and beverages, to learn from their inspiring stories and to share them with you. I could tell you about how Theobroma, a tiny cafe that she and her mum snd her sister opened at Mumbai's Colaba in 2004, ha grown to be a brand that is present in four cities today and has 50 plus outlets, the latest being in Hyderabad. I could tell you about her brownies, cookies or even sourdough breads, which have many so fans today, and of how the range has expanded over the years. Or I could tell you to read the book, 'Baking a Dream,' which she has written with her sister Tina Messman Wykes, to find out more. What I would urge you to definitely do, is to listen to Kainaz speak as she is not only very skilled at what she does, but she is a very centred and compassionate person. During the chat, she shares what she has learnt through her years of experience in building a big brand from what was once a home chef venture; that too after having to give up a dream job as a chef at the Oberoi Hotels after a back injury! You don't want to miss this one!

BROWSE OUR ESSENTIAL OILS: https://mrh.life/QualityIsEssential Cocoa absolute is a solvent extraction from Theobroma cacao beans. The aroma for this oil is an intoxicating, dark chocolate scent: sweet, bitter, and rich with earthy undertones. Mountain Rose Herbs' certified aromatherapist, Christine Rice shares her expertise and a couple tricks for working with this dark, luscious essential oil. Mint Chocolate Body Butter Recipe Watch the original video with Christine on YouTube Join our community! Subscribe to the Mountain Rose Herbs newsletter Subscribe to Mountain Rose Herbs on YouTube Follow on Instagram Like on Facebook Follow on Pinterest Follow on Twitter Read the Mountain Rose Herbs blog Follow on TikTok Strengthening the bonds between people and plants for a healthier world. Mountain Rose Herbs www.mountainroseherbs.com  

BROWSE OUR ESSENTIAL OILS: https://mrh.life/QualityIsEssential Cocoa absolute is a solvent extraction from Theobroma cacao beans. The aroma for this oil is an intoxicating, dark chocolate scent: sweet, bitter, and rich with earthy undertones. Mountain Rose Herbs' certified aromatherapist, Christine Rice shares her expertise and a couple tricks for working with this dark, luscious essential oil. Join our community! Subscribe to the Mountain Rose Herbs newsletter Subscribe to Mountain Rose Herbs on YouTube Follow on Instagram Like on Facebook Follow on Pinterest Follow on Twitter Read the Mountain Rose Herbs blog Follow on TikTok Strengthening the bonds between people and plants for a healthier world. Mountain Rose Herbs www.mountainroseherbs.com  

news birthdays/events besides america...what are the best countries according to americans? super fast/easy/cheap halloween costumes news fun trivia for brad would you pay for a remote school vacation? how much? what's broken in your car that you've just lived with? news with halloween coming up this weekend...what common thing really scares you? burger king food lockers game: music royalty news baby names...karen didn't make it what music do you do homework to? how about video game music? goodbye/fun facts....National Chocolate Day celebrates all things chocolate. Chocolate comes from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia and grows in Mexico, Central America, and Northern South America. Once fermented, the beans are dried, cleaned, and roasted. After roasting, the shell is removed to produce cacao nibs. At this point in the process, it is called chocolate liquor. The chocolate liquor may then be processed into two components: cocoa solids and cocoa butter. go online and find a chocolate lasanga recipe!!

Every time YOU EAT or DRINK... you are either FEEDING DISEASE... or BUILDING IMMUNITY!We have a Rare Moment on this week's show when Adam't Gardener ...Visionary and Creator of The Human Accelerator™...with two books now in print...  Shares with us his Experience of the Bad News with refined white sugar as we all move forward into October, November & December ... Also in this current COVID19 Situation, Adam't Shares the Simple Science and the Good News of LIVING A LIFE FREE OF SICKNESS AND DISEASE. Adam't has lived this lifestyle for over 30 years while Debara has been 100% organically grown, 100% Plant Based for almost 20 years. This is a show of Hope, a way of life that is different from the Standard American Diet and at the end of the show Debara Share's a fun Healthy treat...a family recipe Adam't shared with her years ago, when she invited over 60 friends to her home for the holidays. Walnut Truffles TreatIngredients: Pitted dates 1 1/2 Cup ~ Walnuts 1 1/2 Cup ~ finely chopped Coconut ~ 1 Cup~ 1 teaspoon of Vanilla ExtractWe sometimes add so Powdered Cocoa ~ to your taste or liking, 4 Tbsp Cocoa(which is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted)We mix them up with are hands ... Fun for kids and family ... You might like to make two batches ... because You can eat them as soon as you’ve made them, but with this blend, popping them into the fridge for a few hours … ENJOY with Halloween an the coming & HolidaysVideo with Instructionshttps://youtu.be/TeRCIKYA9SESOMETHING FUN FOR KIDS, family fun time ...There are so many great Organic Plant recipes with lots of Natural Healing idea's  Debara The Second Genesis Awakenings ~ PinterestLearn more about Debara here: www.callinallangels.com www.thehumanaccelerator.org 

Please fill out this quick listener survey! (theresearchher.com/survey)   In the episode, Teressa Alexander shares her journey from being an associate degree student to a Ph.D. student. She talks to us about her many research endeavors. After working for a challenging advisor, she knew what to look for as she searched for more research opportunities. She talks to us about how in one of her studies one of her test subjects started giving birth in the midst of an experiment. She talks to us about how an email got her at Harvard doing research and he difficult time getting into graduate school.   ABOUT HER   Teressa Alexander is currently pursuing a Ph.D. in plant physiology at The University of the West Indies, Trinidad and Tobago. Teressa did her undergraduate degree in physics at Morgan State University while working in research labs studying cancer biology and insect biomechanics. After graduation she spent two years as a research fellow at Harvard, discovering a passion for plant physiology. Her desire to work on tropical plant models drew her to the West Indies. Here, she focuses on linking genotypic differences to drought tolerance in Cacao trees (Theobroma cacao) under climate change.   Teressa has always had a strong desire to contribute to the significant upliftment of women and girls in science, build a network of Caribbean STEM professionals, and engage Caribbean youth in STEM. She co-founded STEMNoire, a scientific research conference and retreat for women within the African diaspora. Further, in an effort to amplify Caribbean voices in STEM and inspire Caribbean youth, she founded STEM Caribbean Media. Alexander also hopes through the communication of her scientific research, she can educate persons on the importance of farmers and the effects of climate change on this generation.    Connect with her: Facebook: Teressa Melca Instagram: @teressamelca LinkedIn: Teressa Alexander   Connect with me: Website: TheResearchHer.com TikTok: @TheResearchHer Instagram: @TheResearchHer Twitter: @TheResearchHer Facebook: @TheResearchHer

Le copropriétaire de Theobroma Chocolat, Jean-René Lemire, passe au micro de Ca$hMire cette semaine. Avec Pierre Couture, il discute de la croissance de Theobroma et de projets d’investissements de 10 millions $ dans leur nouvelle usine de chocolats.

Le copropriétaire de Theobroma Chocolat, Jean-René Lemire, passe au micro de Ca$hMire cette semaine. Avec Pierre Couture, il discute de la croissance de Theobroma et de projets d’investissements de 10 millions $ dans leur nouvelle usine de chocolats.

Le copropriétaire de Theobroma Chocolat, Jean-René Lemire, passe au micro de Ca$hMire cette semaine. Avec Pierre Couture, il discute de la croissance de Theobroma et de projets d’investissements de 10 millions $ dans leur nouvelle usine de chocolats.

The second talk is focused around Mandala Chocolate and the effect it had on his life. “Redefining Business In a world challenged by fragile ecosystems, dwindling water, and human disempowerment, we believe business has the power and responsibility to help transform our planet. At Mandala, our business model empowers our customers and suppliers, connects with the land, and uses radical accountability, integrity, and transparency as a beacon towards a better future. We are proud to be amongst the pioneers of the rapidly growing Certified B Corps using business as a force for good. Our goal is to be a positive influence on the systems we depend on.” The core of his business is to create a system that supports the future generations. Change the “I want to get money now” mentality, that is so focused on making profit of everything ASAP and forgetting that when the resources are gone the income is gone too. E.g. clear cutting big parts of forests. Those forests can generate wealth for hundreds of years through recreational activities, food sources etc. But if you cut them you'll get cash once and then it'll be a desert with nothing to live from. Rob tells us his story how he was allergic to chocolate and didn't eat any until his 20s and how a mountain trip changed that all. That led him on a journey to L.A. into the centre of the Raw Food movement in 2007 where the Cacao plant selected him. He learned and became an expert in crafting chocolate bars with superfoods. His holistic approach from the beans, supporting famers and then crafting a healthy super food chocolate as a Craft Chocolatier. Which led him to start a crowdfund raiser to save big parts of Cloud Forests in Guatemala and creating sustainable jobs for generations to come. More we talked about: Holistic Circle of life Raw Fooders in LA. Dave Asprey, David Wolfe etc Convergence Lifestyle Being hit by lightning Earthing by connecting to nature Wearing no shoes Food as medicine Cacao as superfood Cacao is called Theobroma - Food for the Goods en.wikipedia.org/wiki/Theobroma Saving Craggy mountains wilderness Harvesting on public ground for superfoods Wind River Mountain Range Saving Paraguays Cloud Mountains: www.forestprimeval.org  Many of the photographs from caves are form Rob Why the Fair Trade Stamp is insufficient for supporting farmers How to ensure a good business culture Google removing “Do no Evil” from their core values and more… Extra links: www.mandalanaturals.com www.mandalanaturals.com/lifestyle/ www.facebook.com/mandalachocolate/ www.instagram.com/mandalasprings/ Importance of Cloud Forests: www.conservation.org/blog/cloud-forest-protection-critical-to-keep-tropical-dams-running --- Send in a voice message: https://anchor.fm/schirach/message

Description: An interview as part of the Well Tempered Podcast’s ‘Scholar Series’ (recorded February 2020)Guest: Allison Brown, PhD candidate at Penn State Area of study: Food Science and International Agriculture and DevelopmentAllison Brown is a PhD candidate and USDA NIFA (United States Department of Agriculture, National Institute of Food and Agriculture) predoctoral fellow studying a dual-title degree in Food Science and International Agriculture and Development at The Pennsylvania State University. She studies cocoa and chocolate using chemical and sensory analysis to fingerprint the flavor, taste, and mouthfeel of varieties of Theobroma cacao. In addition, she led a consumer research project to understand the importance of chocolate flavor to premium chocolate consumers. For the international agriculture and development portion of her PhD, she studies the impact of an in-country national cocoa sensory panel on cocoa quality, using Honduras as a case study. She draws on professional experience in food science product development, chocolate production, culinary arts, winery cellar work, and winery laboratory work. Most recently she has published work in The Journal of Sensory Studies, entitled "Flavor and Mouthfeel of Pseudo-Cocoa Liquor: Effects of Polyphenols, Fat Content, and Training Method". Citation: Hamada, T. Y., Brown, A., Hopfer, H., & Ziegler, G. R. (2019). Flavor and mouthfeel of pseudo-cocoa liquor : Effects of polyphenols, fat content, and training method, (June), 1–7. https://doi.org/10.1111/joss.12541 (Note: at the time of this podcast episode’s release, this article was available to access for free).Her manuscript about premium chocolate consumer perception of chocolate quality and craft chocolate is currently under review. Podcast RSS “ …(sensory evaluation) it’s not actually elite, it’s for the people. We all have these tools…we have our mouths. “ - Allison Brown Allison Brown, PhD Candidate in Food Science and International Agriculture and Development. photo credit: Allison Brown Topics discussed in this episode:Part I. We talk about different types of food analyses: -Chemical analysis: GC-MS, HPLC-Sensory evaluation: hedonic testing (i.e. do you like this thing?), difference testing (i.e. are these different? triangle test), descriptive analysis testing (i.e. how are these things different?); the 3rd is used in Allison’s panel. - Tasting cocoa liquors, creating references to other food products- Attribute generation = key-in to your senses, looks, smells, tastes like (ensure air is present to volatilize chemical compounds), perceive flavor, then note aftertaste, oral touch- The 5 basic tastes: bitter, sour, sweet, salty, umami—-> Receptors versus ion exchange on our tongue recognize bitter and sour as basic tastes, astringency is an oral touch. Sour can cause a puckering sensation. —-> Flavor on the other hand is different from basic taste; taste, smell, touch, burning (such as from capsicum), sound, sensory. A complex perception. The burnt flavor (such as related to burnt toast) falls into this category. - The ‘golden tongue’Part II. We also talk about genetics, and how flavor could be linked to genetics (scroll to the bottom for a quick overview of genetics).- there are 4,000 known accessions of Theobroma cacao in genebanks; lots of diversity. In her project she studied 11 cultivars.-Mark Guiltinan and Siela Maximova (see here for information about their lab and access some of their publications: https://plantscience.psu.edu/research/labs/guiltinan) are plant biologists who have spent their careers researching the plant, Theobroma cacao. In 2010, they discovered the genome of Theobroma cacao (https://plantscience.psu.edu/research/labs/guiltinan/publications/manuscripts/genome-cacao2010), and use this information to understand how diseases and pests impact growth of this plant. - In her work, it was necessary to search for a tropical research center that could provide adequate needs of cultivars for sampling; Fundación Hondureña de Investigación Agrícola FHIAPart III. Publications, Projects, and her Panel. In fall 2019, they published in The Journal of Sensory Studies: Flavor and mouthfeel of pseudo-cocoa liquor: Effects of polyphenols, fat content, and training method. Researchers were: Terianne Y. Hamada, Allison Brown, Helene Hopfer, Gregory R. Ziegler.In post-conflict Rwanda, high quality coffee began to be produced there (and marketed outward).—-> To detect defects in coffee cupping, they introduced the ‘Coffee Doctors’ - who diagnose fermentation issues through sensory training tactics. This can be transferred to cocoa. Read more; article by Jenny Elaine Goldstein (2011): https://www.tandfonline.com/doi/abs/10.1080/07409710.2011.544226More related coffee links: Coffee Quality Institute - Rwanda Transforming Rwanda’s Coffee Sector by Dan Clay (PPT) For cocoa: Examples of USAID work on cocoa liquor tasting panels in-country: African Cocoa Initiative Final Performance Evaluation ReportUSAID Grants and the Democracy of Information, from Equal Exchange Because no one has previously analyzed the impact of an in-country panel on cocoa liquor quality, Allison used exploratory, qualitative methods in Honduras. She conducted interviews with 35 members of the cocoa and chocolate supply chain, including growers, cooperative managers, Honduran chocolate makers, and American chocolate makers.Fingerprinting taste and flavor of varieties ; do varieties taste different? —-> Fingerprinting is determining which chemicals, both volatile and non-volatile, and flavors, tastes, and mouthfeels, are associated with each cultivated variety (cultivar) of theobroma cacaoConvergent validity - Why is this important for scientists? This is important because it means two different methods tell you the same thing. It means your findings are highly robust.Allison’s consumer focus groups: ---> People & Packaging---> Storytelling Further links related to this episode:Dr. Kristy Leissle’s article on craft. As well as her writing on the subject via Dandelion Chocolate’s blog. PennState’s Dr. Gregory Ziegler, editor on Steve T. Beckett’s Industrial Chocolate Manufacture and Use; his work on bound and unbound polyphenols, fat content, and their nuances has informed Allison’s work FCCI/FCIA consumer survey mentioned, is only available to members of the FCIA: Here Karen Bryant offers an overview. The Professional Manufacturing Confectioners Association (PMCA) conference scheduled for April 20-22, 2020 was postponed this year due to the pandemic. PennState Department of Food Science Short Courses: such as, Advanced HACCP Workshop, Principles of Sensory Evaluation, Ice Cream 101 ‘Introduction to Frozen Desserts’ (continued from Part II. )::A brief primer on genetics (as she says, “from someone who isn’t a plant biologist” but that “is still helpful to someone like me,” says the podcast host without a science degree.)::-Genes are composed of DNA which is the basic code for the plant. -Phenotypes are the perceivable traits or characteristics that are coded for by the genotype, but may be impacted by the environment (sun exposure, rain, soil type, etc.). Some phenotypes are more fixed than others. A human example would be: my genes code for hazel (phenotype) eyes and I have hazel eyes my entire life. A less fixed example would be: my genes code for brown hair (phenotype). However, when it is summertime and my hair is exposed to the sun (environment) regularly, it becomes blond. Think “nature and nurture.” When translated to cacao, seed color (white or purple) is a fixed trait that is coded for by the genes, whereas pod color is also coded for by the genes, but not fixed because it is influenced by shade cover and sun exposure.Flavor is viewed as a phenotypic trait. To understand this from a genetic perspective, we would take one specific chemical compound, for example, linalool, which is responsible for floral flavor. We would analyze the amount of linalool (phenotype) in a large number of cacao varieties and then match this data with genetic data from the varieties. We could begin to understand what part of the gene regulates the level of linalool, which would help us understand the relationship between genetics and flavor.

Often referred to as a “sinful indulgence,” chocolate is usually not thought of as a healthy food choice. However, in the last 20-30 years, there has been growing evidence that there are indeed health benefits associated with chocolate consumption! Let's take a closer look! Chocolate is made from tropical Theobroma cacao tree seeds. The earliest use of chocolate dates back to the Olmec civilization in Mesoamerica (1200 - 400 B.C.E.), the precursor to the Mayan and Aztec cultures (currently the states of Veracruz and Tabasco). Following the 15th/16th centuries, chocolate became extremely popular in Europe. Today, millions indulge daily on this unique, rich, and sweet-tasting food with the average American consuming around 4.5 kg (close to 10 pounds) per year! So what is it in chocolate that makes it so good? The answer includes its richness in flavonoids and flavanols (such as anthocyanidin and epicatechins). In general, the darker the chocolate, the greater the amount of flavonoids and flavanols. These substances are thought to have antioxidant properties, which help neutralize free radicals—nasty things that can damage cells all over the body. Inflammation as well as pollution, UV exposure, and cigarette smoke all increase free radical production. This leads to oxidative stress, which is closely associated with heart disease, cancer, arthritis, stroke, immune deficiency, and more! Studies have shown that chocolate can reduce both blood pressure and the chance for stroke! Cocoa flavanols are reportedly helpful in reducing inflammation and relaxing blood vessels, which lowers blood pressure, lowers total cholesterol, and increases the “good guy blood fat” or high-density lipoproteins (HDLs). All of this adds up to a reduced risk of heart disease and stroke! A study published in 2012 looked at the association between chocolate consumption and the risk of stroke in a population of over 30,000 men in Sweden over a ten-year time frame. They found that moderate consumption of chocolate may lower the risk of stroke—“moderate” meaning about 63 grams/week (there are about 43 grams of chocolate in an average chocolate bar). Another study found that fruits and vegetables also lower the risk of stroke as did drinking four cups of black tea per day. Getting back to chocolate, there may also be a link between eating chocolate and improved cognitive (brain) function. So not only is it smart to eat chocolate, but it may also MAKE YOU SMARTER! This correlates well with an association between dementia prevention and chocolate consumption. Harvard Medical School scientists suggest that two cups of hot chocolate a day may keep the brain healthy and prevent memory decline in older people. Another active ingredient in chocolate is lavado, in which a 2014 study found may reduce or block damage to nerve pathways found in Alzheimer's disease patients. Of course, there are “down sides” to eating chocolate. One is the sugar and calorie issue with the negative side effects of obesity, tooth decay, and diabetes. Another is an increased risk of forming calcium oxalate kidney stones, as chocolate / cocoa are high in oxalate. To gain the benefits of cocoa without the worry of sugar and calories, you can purchase cocoa-rich powders and supplements that can be added to beverages. So ENJOY your chocolate, but remember moderation, like in so many other things in life, is “KEY!” www.PainReliefChiroOnline.com

El chocolate es un producto, que si bien no es propiamente de México, se atribuye debido a que su base es el cacao, la cual es una semilla fermentada y secada del Theobroma.

Podcast episode description: Dr Sarah E J Arnold is a Senior Lecturer in Insect Behavior and Ecology at the Natural Resources Institute (NRI), University of Greenwich, UK, primarily focusing on pest behavior, chemical ecology, and ecosystem services.After completing her PhD in sensory ecology in the Chittka Lab at Queen Mary, University of London, Dr. Arnold joined the University of Greenwich in 2010. Since joining NRI (a specialist research, development and education organization of the University of Greenwich), she has continued to develop her interest in pollinators, studying different aspects of how their environment may influence their behavior and health. She has published in areas including the role of pollen composition and nectar chemistry in pollinator performance, the importance of environmental characteristics of farms in affecting pollinator populations, and different aspects of their foraging and flower-finding behavior. She is particularly interested in how farms and other habitats can be managed to support pollinators’ needs better. As she works on both pest and beneficial insects, she rears various species of insects in the laboratory to explore their behavior and life history. Her work has appeared in international peer-reviewed journals, including papers on flower color evolution, insect ecology, and pollinator and storage pest behavior, and is one of the developers and managers of the Floral Reflectance Database (FReD). One of her latest projects, involving Caribbean fieldwork in conjunction with the University of Trinidad and Tobago and the Cocoa Industry Board of Jamaica - both areas with low yields of high quality fine flavor cacao - investigated the possibility of optimized production of Theobroma cacao via pollination by various Ceratopogonid species. Read on at the project website CocoaPop. More about Dr. Arnold’s work and projects can be accessed here. Podcast RSS Dr. Sarah Arnold. Photo uploaded with permission from Dr. Sarah E J Arnold Themes discussed in this episode:- What pollinates a cacao flower? - Midges are part of the Ceratopogonidae family, a group of of flies measuring 2-3 mm long- Ecology of midges; difficulties of breeding and physical discovery - Pollinator behavior according to country/landscape of origin- Attributes of a good pollinator; pick up the pollen, move to another flower (perhaps on another tree) - Cacao self-incompatibility; meaning it prevents itself from self-fertilization- Shape, odor, and complexity of the cacao flower; appeal for both humans and insects - Diverse family genus of flowering plants, Malvaceae, includes: durian (pollinated by bats), cotton, okra - Plant plasticity - Cacao in greenhouses and botanical gardens; at Kew Palm House in the UK, Theobroma cacao has successfully grown there, pollinated either by midges or another species;“It seems like the (cacao) tree needs the midges much more than midges need the tree.”- Questions she asked in her research: what pollinators are present? How does this population change over the year? And how that might match when the crop is in peak flower? - Samantha Forbes; a colleague from Australia, who was helpful in studies regarding rearing cocoa midges over generations in a laboratory setting. —> For their project, it was the first known time midges from a cacao plantation were bred for months at a time, running over multiple generations. Previously eggs and larvae had been captured and raised to adulthood. - Complications of recreating the bacterial conditions of the farm environment in a lab; mimicking banana pseudostem - Pollinator life-cycles; midges lay their eggs in rotten material, generally the detritus of cacao pods- Pollination rates of the midges; ~5% of the cacao flowers will be successfully pollinated. While they are present, their numbers are not abundant in the wild, however they are apt at transmitting pollen, generally in 1-2x visits to the flower. “...working out the perfect level of pollination to optimize yield and optimize it sustainably from a cocoa farm, is an area of continuing research that is very important at the moment.” - Hand-pollination. Is it viable? - Effect of climate change on biodiversity in pollinators; potential population loss due to drought and heat waves.- Farmers and pollinators — offering habitats, working together - Methodologies for obtaining lab results for odor compounds; most drawing on studies from almost 40 years ago. - Professor David Hall, Professor of Chemical Ecology , and general expert on all things involving the chemistry of scents. - Testing natural floral odor versus a synthetic blend for attractiveness to pollinators. Additional: If research continues — Dr. Arnold says, it will be interesting to see if wild flowers have evolved differently; might they be more disease resistance? Produce higher yields, or will flavor develop distinctly? These things will greatly inform future breeding programs. Dr. Sarah Arnold on a field research trip in a cacao grove. Photo credit: Dr. Sarah E J Arnold

Susan Bratton, the Dear Abby of sex, joins us again with six essentials for connected sex. Tune in to understand herb cycling and supplementation to support our sexual health against health issues that impact our sexuality, especially as we age. Susan also helps us be better communicators in and out of the bedroom. Something we can all use!   * * *   About Susan Susan is a champion and advocate for all who desire passionate relationships. Considered the Dear Abby of sex, Susan’s fresh approach and original ideas have helped millions of people of all ages and across the gender spectrum transform sex into passion. Married to her husband, Tim, since 1993, Susan is an author, award-winning speaker, and serial entrepreneur, who teaches passionate lovemaking techniques to her fans around the world.   Susan has been featured in the New York Times and on CNBC and The Today Show, as well as appearing on ABC, CBS, The CW, Fox, and on NBC as the Marriage Magician. Susan is the Chair Emeritus of The AdTech Conference. She was both CMO and a member of the board of directors for an Anthony Robbins tech startup, as well as serving on numerous boards throughout her career.   In 2009, Susan was honored as a Silicon Valley Woman of Influence by the Business Journal, and as a top 10 internet pioneer by Ad Age Magazine. In 2010, was bestowed the Lifetime Industry Achievement Award by DMG World Media.   Susan talks about, after 25 years of marriage, “I know from experience that deep passionate intimacy with my partner is priceless, a priority that tops my list of must-haves, alongside good health and the love of family and friends. I have made it my mission to aide anyone who wants the kind of lovemaking that improves with age.”   * * *   Your Libido Is Your… Sex drive Creativity Passion Lust for live Vitality   What Health Issues Impact Your Sexuality? Diabetes/Pre-Diabetes Neuropathy Loss of sensation Anorgasmia Heart disease Plaque in your arteries/veins Not enough blood flow to your penis   Supplementation It took you this long to get sick, you’re not going to get healthy in a matter of days. We’re always working on our health because we’re always trying to reverse anti-aging, we’re trying to do anti-aging, we’re trying to reverse atrophy. Everything external is a reflection of internal, including our genitalia. Adaptogens/plant-based botanicals Support hormones Lower cortisol Increase testosterone Increase estrogen Manage aromatase expression of over-estrogen in men Supporting herbs Maca – libido support Cacao – polyphenols Nitric oxide precursors Citrulline L-arginine Arugula, dill, beets, spinach, cabbage Supplements Tribulus Terrestris Fenugreek Tongkat Ali Give it 90 days to build in body. Bioidentical hormone replacement therapy Some hormones actually help you with things like hearing, like aldosterone. DHEA is a precursor to testosterone and estrogen. Typically, men feel good in the 700-1000 mg/dl. For women Combination of estrogen, bioidentical estrogen, as well as progesterone. Testosterone in coconut cream (used intravaginally)   Herb Cycling Over time, your body actually adjusts to having herbal formulas, and then, they’re not as effective. Each month use a different herb to see what works for you best.   Engorgement It means being filled with blood. It means to nest. When we’re born, when we’re in utero, we all start out as female. And about 16 weeks in, we get a, depending on the XY chromosome, we get a hormonal bath that turns half of us into boys. But we start out with exactly the same genital material. And that genital material turns into a penis or a vulva, a penis and scrotum or a vulva. The two channels that run down the penis, the corpus cavernosum and the corpus spongiosum, those are erectile tissue. Those are the chambers that fill up with blood to give a man an erection. Those chambers are in our clitoris. So, we have a clitoral head, a clitoral shaft, so we actually have a shaft, the glans is like the tip of the penis, the shaft is like the shaft of the penis. So, a woman actually achieves a clitoral erection given enough massaging or oral pleasuring, or lovemaking. And then, the clitoris has two little arms that drape over the entrance to the vagina. That’s called the introitus, the entrance to the vagina. And then it has two plump bags that are the legs of the clitoris, that are called the vestibular bulbs, that are actually under the pubic hair on each side of the opening to the vagina. And that whole structure is the erectile tissue of her clitoral structure that needs to get filled with blood. Then she has a urethral sponge. We have an extruded little tube that goes down the urethral outlet, where your urine comes from your bladder and exits out of your vulva, between your clitoris and the opening to your vagina. That’s an exit. There’s a tube that runs, a fluffy tube of erectile tissue there. That’s what people call the G-spot. You can get to it from the outside, and you can get to it from the inside of the vaginal canal. And then there’s another sponge, called the perineal sponge, that’s located between the rectum and the vagina, those two tubes are parallel up inside her, and there’s a spongy tissue between them. All of that’s erectile tissue. You only see half of a man’s shaft. There’s 50 percent of his penile tissue that’s buried up inside him. Sanskrit - Yoni is the woman’s vulva, and the Lingam is the man’s penis Yoni massage Use Sexual Soulmate Pact Lingam massage   Performance Anxiety Once you understand anatomy and you start to really pleasure each other manually and orally, which gives you additional benefits, then it takes the focus off of intercourse, but it actually also makes intercourse even more pleasurable.   Polarity Testosterone and estrogen Masculine and feminine Estrogen is femininity, it’s all over the map, it’s going a million miles, it’s got its eyes on everything, it’s sensitive, it’s delicate, it’s fussy. Testosterone is straight ahead, goal-oriented, able to just be like in the zone much more easily.   Communication and Getting Your Needs Met Passionate lovemaking is emotionally-connected lovemaking. It’s when you feel totally safe with each other, when you can surrender to your pleasure together, when you can just lock your systems together and go off into joy, that you don’t know where their pleasure starts and your pleasure ends. For a woman especially, to be able to let go, she needs the conditions to be right outside the bedroom as well as inside the bedroom. Women want to be totally taken care of, but they also want some freedom. Women today are very emancipated. Men don’t understand how much romance is important to women, how much encouraging her, telling her you love her, taking her out for a walk in the countryside, rowing her in a boat on the lake, taking her for a hike. Moving a woman’s body moves her emotions, and she wants to feel an emotional connection to you. Men, often, what they want is recreational companionship. They want touch, affection, passion. Physical touch for them is love.   The Platinum Rule Treat your partner the way they want to be treated.   Behind Closed Doors With 20 percent of the effort, you get 80 percent of the results. Sexual Soulmates book You put intention on being a soulmate and learning how to do it.   Six Essentials for Connected Sex The Sexual Soulmate Pact   Lover’s Space Creating a sacred place for you to make love with each other, for slowing down, for getting the temperature right, the sheets soft, having plenty of towels, having organic lube, a pitcher of water, lighting the candles, putting on the music that appeals to you and gets you in the mood, wearing sexy lingerie, dancing for your partner, doing all the kinds of things that are just like getting back into play and making the environment really, really nice. The Soulmate Embrace   Embodied Sex You’re feeling her, you’re touching her skin, you’re not even stroking her skin, you’re touching below her skin to the tissue underneath the skin to give pleasure, you’re bringing pleasure to yourself in all these wonderful nerve receptors by touching her for your own pleasure. You’re stroking each other’s whole bodies, you’re not just using friction of genitals, which is kind of like unconscious sex. This is conscious sex.   Presence Presence in lovemaking is a mindset. It is just like meditation, where when you meditate, and then you start thinking about something else, and then you bring yourself back. If you’re worrying about having an orgasm, you’re not going to have one. Feeling Your Pleasure Letting go Sympathetic/parasympathetic nervous system toggling Orgasms actually come out of you. They bubble up out of you like a spring bubbles up out of the ground. Polarity Masculine/feminine Reengage with the Soulmate Embrace Create a safe container for her to let go. Body shame, women as well as men. Atrophy sets in when you don’t make love   Erotic Playdates The more that you turn bedroom into play, the happier you are, and when you learn new things together, the beginner’s mind of meditation, that is really, really great. You can learn about female ejaculation. Men can learn male multiple orgasm. You can learn to have expanded orgasms.   Finding Time for Sex An hour is a quickie. It takes 20-30 minutes for your genitals to get engorged. You have to schedule it. You have to get a babysitter; you have to get the kids to bed early and get dinner done and make a commitment to it. Set a timer if you have to go somewhere so that you can come down from the oxytocin rush. Don’t make the goal about sex.     Deeper Dive Resources Organixx Supplements https://shop.organixx.com/search?q=sexual+health   Organixx Articles on Libido https://organixx.com/?s=libido   The Soulmate Embrace https://personallifemedia.com/soulmate-embrace/   The Sexual Soulmate Pact https://personallifemedia.com/sexual-soulmate-pact/   Susan’s Instagram https://www.instagram.com/susanbratton/   Susan’s YouTube https://www.youtube.com/c/BetterLover   Sexual Soulmates Book https://amzn.to/2X8nHMd   My Relationship Magic https://best.personallifemedia.com/relationship-magic-promo/?email_address=   Maca https://en.wikipedia.org/wiki/Lepidium_meyenii   Cacao https://en.wikipedia.org/wiki/Theobroma_cacao   Citrulline https://en.wikipedia.org/wiki/Citrulline   L-Arginine https://en.wikipedia.org/wiki/Arginine   Tribulus Terrestris https://en.wikipedia.org/wiki/Tribulus_terrestris

Susan Bratton, the Dear Abby of sex, joins us again with six essentials for connected sex. Tune in to understand herb cycling and supplementation to support our sexual health against health issues that impact our sexuality, especially as we age. Susan also helps us be better communicators in and out of the bedroom. Something we can all use!   * * *   About Susan Susan is a champion and advocate for all who desire passionate relationships. Considered the Dear Abby of sex, Susan’s fresh approach and original ideas have helped millions of people of all ages and across the gender spectrum transform sex into passion. Married to her husband, Tim, since 1993, Susan is an author, award-winning speaker, and serial entrepreneur, who teaches passionate lovemaking techniques to her fans around the world.   Susan has been featured in the New York Times and on CNBC and The Today Show, as well as appearing on ABC, CBS, The CW, Fox, and on NBC as the Marriage Magician. Susan is the Chair Emeritus of The AdTech Conference. She was both CMO and a member of the board of directors for an Anthony Robbins tech startup, as well as serving on numerous boards throughout her career.   In 2009, Susan was honored as a Silicon Valley Woman of Influence by the Business Journal, and as a top 10 internet pioneer by Ad Age Magazine. In 2010, was bestowed the Lifetime Industry Achievement Award by DMG World Media.   Susan talks about, after 25 years of marriage, “I know from experience that deep passionate intimacy with my partner is priceless, a priority that tops my list of must-haves, alongside good health and the love of family and friends. I have made it my mission to aide anyone who wants the kind of lovemaking that improves with age.”   * * *   Your Libido Is Your… Sex drive Creativity Passion Lust for live Vitality   What Health Issues Impact Your Sexuality? Diabetes/Pre-Diabetes Neuropathy Loss of sensation Anorgasmia Heart disease Plaque in your arteries/veins Not enough blood flow to your penis   Supplementation It took you this long to get sick, you’re not going to get healthy in a matter of days. We’re always working on our health because we’re always trying to reverse anti-aging, we’re trying to do anti-aging, we’re trying to reverse atrophy. Everything external is a reflection of internal, including our genitalia. Adaptogens/plant-based botanicals Support hormones Lower cortisol Increase testosterone Increase estrogen Manage aromatase expression of over-estrogen in men Supporting herbs Maca – libido support Cacao – polyphenols Nitric oxide precursors Citrulline L-arginine Arugula, dill, beets, spinach, cabbage Supplements Tribulus Terrestris Fenugreek Tongkat Ali Give it 90 days to build in body. Bioidentical hormone replacement therapy Some hormones actually help you with things like hearing, like aldosterone. DHEA is a precursor to testosterone and estrogen. Typically, men feel good in the 700-1000 mg/dl. For women Combination of estrogen, bioidentical estrogen, as well as progesterone. Testosterone in coconut cream (used intravaginally)   Herb Cycling Over time, your body actually adjusts to having herbal formulas, and then, they’re not as effective. Each month use a different herb to see what works for you best.   Engorgement It means being filled with blood. It means to nest. When we’re born, when we’re in utero, we all start out as female. And about 16 weeks in, we get a, depending on the XY chromosome, we get a hormonal bath that turns half of us into boys. But we start out with exactly the same genital material. And that genital material turns into a penis or a vulva, a penis and scrotum or a vulva. The two channels that run down the penis, the corpus cavernosum and the corpus spongiosum, those are erectile tissue. Those are the chambers that fill up with blood to give a man an erection. Those chambers are in our clitoris. So, we have a clitoral head, a clitoral shaft, so we actually have a shaft, the glans is like the tip of the penis, the shaft is like the shaft of the penis. So, a woman actually achieves a clitoral erection given enough massaging or oral pleasuring, or lovemaking. And then, the clitoris has two little arms that drape over the entrance to the vagina. That’s called the introitus, the entrance to the vagina. And then it has two plump bags that are the legs of the clitoris, that are called the vestibular bulbs, that are actually under the pubic hair on each side of the opening to the vagina. And that whole structure is the erectile tissue of her clitoral structure that needs to get filled with blood. Then she has a urethral sponge. We have an extruded little tube that goes down the urethral outlet, where your urine comes from your bladder and exits out of your vulva, between your clitoris and the opening to your vagina. That’s an exit. There’s a tube that runs, a fluffy tube of erectile tissue there. That’s what people call the G-spot. You can get to it from the outside, and you can get to it from the inside of the vaginal canal. And then there’s another sponge, called the perineal sponge, that’s located between the rectum and the vagina, those two tubes are parallel up inside her, and there’s a spongy tissue between them. All of that’s erectile tissue. You only see half of a man’s shaft. There’s 50 percent of his penile tissue that’s buried up inside him. Sanskrit - Yoni is the woman’s vulva, and the Lingam is the man’s penis Yoni massage Use Sexual Soulmate Pact Lingam massage   Performance Anxiety Once you understand anatomy and you start to really pleasure each other manually and orally, which gives you additional benefits, then it takes the focus off of intercourse, but it actually also makes intercourse even more pleasurable.   Polarity Testosterone and estrogen Masculine and feminine Estrogen is femininity, it’s all over the map, it’s going a million miles, it’s got its eyes on everything, it’s sensitive, it’s delicate, it’s fussy. Testosterone is straight ahead, goal-oriented, able to just be like in the zone much more easily.   Communication and Getting Your Needs Met Passionate lovemaking is emotionally-connected lovemaking. It’s when you feel totally safe with each other, when you can surrender to your pleasure together, when you can just lock your systems together and go off into joy, that you don’t know where their pleasure starts and your pleasure ends. For a woman especially, to be able to let go, she needs the conditions to be right outside the bedroom as well as inside the bedroom. Women want to be totally taken care of, but they also want some freedom. Women today are very emancipated. Men don’t understand how much romance is important to women, how much encouraging her, telling her you love her, taking her out for a walk in the countryside, rowing her in a boat on the lake, taking her for a hike. Moving a woman’s body moves her emotions, and she wants to feel an emotional connection to you. Men, often, what they want is recreational companionship. They want touch, affection, passion. Physical touch for them is love.   The Platinum Rule Treat your partner the way they want to be treated.   Behind Closed Doors With 20 percent of the effort, you get 80 percent of the results. Sexual Soulmates book You put intention on being a soulmate and learning how to do it.   Six Essentials for Connected Sex The Sexual Soulmate Pact   Lover’s Space Creating a sacred place for you to make love with each other, for slowing down, for getting the temperature right, the sheets soft, having plenty of towels, having organic lube, a pitcher of water, lighting the candles, putting on the music that appeals to you and gets you in the mood, wearing sexy lingerie, dancing for your partner, doing all the kinds of things that are just like getting back into play and making the environment really, really nice. The Soulmate Embrace   Embodied Sex You’re feeling her, you’re touching her skin, you’re not even stroking her skin, you’re touching below her skin to the tissue underneath the skin to give pleasure, you’re bringing pleasure to yourself in all these wonderful nerve receptors by touching her for your own pleasure. You’re stroking each other’s whole bodies, you’re not just using friction of genitals, which is kind of like unconscious sex. This is conscious sex.   Presence Presence in lovemaking is a mindset. It is just like meditation, where when you meditate, and then you start thinking about something else, and then you bring yourself back. If you’re worrying about having an orgasm, you’re not going to have one. Feeling Your Pleasure Letting go Sympathetic/parasympathetic nervous system toggling Orgasms actually come out of you. They bubble up out of you like a spring bubbles up out of the ground. Polarity Masculine/feminine Reengage with the Soulmate Embrace Create a safe container for her to let go. Body shame, women as well as men. Atrophy sets in when you don’t make love   Erotic Playdates The more that you turn bedroom into play, the happier you are, and when you learn new things together, the beginner’s mind of meditation, that is really, really great. You can learn about female ejaculation. Men can learn male multiple orgasm. You can learn to have expanded orgasms.   Finding Time for Sex An hour is a quickie. It takes 20-30 minutes for your genitals to get engorged. You have to schedule it. You have to get a babysitter; you have to get the kids to bed early and get dinner done and make a commitment to it. Set a timer if you have to go somewhere so that you can come down from the oxytocin rush. Don’t make the goal about sex.     Deeper Dive Resources Organixx Supplements https://shop.organixx.com/search?q=sexual+health   Organixx Articles on Libido https://organixx.com/?s=libido   The Soulmate Embrace https://personallifemedia.com/soulmate-embrace/   The Sexual Soulmate Pact https://personallifemedia.com/sexual-soulmate-pact/   Susan’s Instagram https://www.instagram.com/susanbratton/   Susan’s YouTube https://www.youtube.com/c/BetterLover   Sexual Soulmates Book https://amzn.to/2X8nHMd   My Relationship Magic https://best.personallifemedia.com/relationship-magic-promo/?email_address=   Maca https://en.wikipedia.org/wiki/Lepidium_meyenii   Cacao https://en.wikipedia.org/wiki/Theobroma_cacao   Citrulline https://en.wikipedia.org/wiki/Citrulline   L-Arginine https://en.wikipedia.org/wiki/Arginine   Tribulus Terrestris https://en.wikipedia.org/wiki/Tribulus_terrestris

This week we take a step away from research and do the first quarter check-in. I talk about motivation, insecurities, and future plans. The podcast has hit over 6k downloads and is listened to in over 20 countries. We are switching gears for quarter 2. Can't wait to bring on next quarter's guests!   Researcher highlight:   Teressa M Alexander @teressamelca is currently pursuing a Ph.D. in plant physiology in the University of The West Indies, Trinidad focused on linking genotypic differences to drought tolerance in Theobroma cacao under climate change.   After achieving a BSc degree in Physics and conducting research from cancer biology to biomechanics, she became a research scholars initiative fellow at Harvard University for 2 years. At Harvard, her passion for plant eco-physiology grew and with a strong desire to work on tropical plant models, she took a graduate position in The University of the West Indies, Trinidad.   Further, her dedication to science journalism, education and policy, she plans to (1) increase the visibility of scientific research in the Caribbean, (2) provide young prospective Caribbean scientists with critical information on pathways to college and STEM career preparation, (3) and accurately inform environmental policies.   Connect with her: Instagram: @teressamelca   Connect with me: Website: TheResearchHer.com Instagram: @TheResearchHer Twitter: @TheResearchHer - Facebook: @TheResearchHer   Ways to subscribe to The Research Her podcast Google Apple Stitcher Spotify RSS feed   Have feedback? Download the FREE "The Research Her" APP on iOS and Android (to directly send feedback) Email HitUsUp@TheResearchHer.com

Ready to put serious sizzle back in your relationship? Today, we’re talking about your libido, we’re talking about sex drive, and we’re talking about how to have fulfilling lovemaking with your mate, because it is vitally important. Learn the difference between testosterone driven and estrogen driven approaches to intimacy. Listen in as Susan teaches us how caring for and nurturing the sexuality that is your divine right as a human being on this planet, leads to the intimacy and connection that we all deserve to have.   * * *   About Susan Susan is a champion and advocate for all who desire passionate relationships. Considered the Dear Abby of sex, Susan’s fresh approach and original ideas have helped millions of people of all ages and across the gender spectrum transform sex into passion. Married to her husband, Tim, since 1993, Susan is an author, award-winning speaker, and serial entrepreneur, who teaches passionate lovemaking techniques to her fans around the world.   Susan has been featured in the New York Times and on CNBC and The Today Show, as well as appearing on ABC, CBS, The CW, Fox, and on NBC as the Marriage Magician. Susan is the Chair Emeritus of The AdTech Conference. She was both CMO and a member of the board of directors for an Anthony Robbins tech startup, as well as serving on numerous boards throughout her career.   In 2009, Susan was honored as a Silicon Valley Woman of Influence by the Business Journal, and as a top 10 internet pioneer by Ad Age Magazine. In 2010, was bestowed the Lifetime Industry Achievement Award by DMG World Media.   Susan talks about, after 25 years of marriage, “I know from experience that deep passionate intimacy with my partner is priceless, a priority that tops my list of must-haves, alongside good health and the love of family and friends. I have made it my mission to aide anyone who wants the kind of lovemaking that improves with age.”   * * *   Why Are People Afraid to Talk About Sex? We don’t really get a sex education, we get a procreation education, or a “How to not procreate” education. Abuse Adult programming is so prevalent now, that people are getting “their technique” from adult programming, which is complete fantasy, primarily degrading to women. Embarrassment Shame Religion   Why Don’t Our Parents Talk to Us About Sex? They don’t know. When they try to talk to us, we roll our eyes and like “Oh god, I don’t want to talk to you about this!”   Fundamental Thing About Libido Men are testosterone-driven, and women are estrogen-driven, and they make us wildly different in good ways and in ways that confound each other. So, we come to our connection from different perspectives.   “Revive Her Drive” Men ‘do’ to women what they want her to do to them because that’s what they know. Once you teach a man how to approach a woman the way estrogen needs to be approached, then all of a sudden, everything breaks open for the two of them.   Role Reversals There are people at this end and this end that are the minorities, but the general majority is heterosexual, monogamous, masculine/feminine, but there are people where there are reversals. And it doesn’t matter if it works for both people if there’s what is called polarity.   Polarity The masculine/feminine magnetic attraction of opposites.   Getting Over Your Mental Block Surrounding Sex Education is number one.   The Soulmate Embrace Technique Instead of trying to go from 0 to 100 miles an hour in your intimacy, start with the real foundations, like resetting your polarity. Why not just start by holding each other again? Holding and being held sets that polarity in. For the masculine, his job is to help the feminine get out of her mind and into her body. Our bodies are a temple, they are sacred. We can have sacred sexuality if we can connect at that level of intimacy, pleasure, limbic connections, soul connection, looking in each other’s eyes, syncopating our heartbeats, slowing our breath. “Setting the Lover’s Space,” having water, some strawberries and grapes, organic lube. Put in place all these little things, and hold her, and stroke her, and calm her down. Arousal and pleasure are actually the toggling of the sympathetic and parasympathetic nervous system. Testosterone is “Full speed ahead!” But estrogen is like “Doodily-do, doodily-do, do, do.” Slowing down does so many things. It’s the touch of oxytocin. It’s the engorgement of our genitals. It’s the reconnection with each other. It’s the polarity that gets set in. Women need full body touching and stroking, they need their entire proprioceptive grid of cells really smoothed and touched and loved.   The Sexual Soulmate Pact “Okay, how about if we have this agreement where every time we’re intimate, I’ll tell you all the things my body is telling me she needs, so I can clue you in so you can be a winner in the bedroom with me.” Men are ruled by their hormones the same as we women are. When she blurts out any course corrections, and you can go both ways with this, of course, but this is very masculine/feminine, when she blurts out “Go harder,” “Go slower,” “Oh, you’re on my hair,” whatever she’s needing to say, and the only thing he does to respond is, “Okay, baby,” or “Got it,” or “Is this better?” or “Thank you.”   Sex Drive and Libido You need good hormones to have a libido, but that’s only a small amount of it. And it’s all of these touch techniques, and calming your nervous system, and feeling safe, and your other areas of your relationship being met and supported, that are also a big part of your sex drive, what makes you want to be with a person. That’s beyond libido, that’s actually your interest in sex, not just the fact that you feel like having sex, but that you actually take action and want sex.   How Females Can Approach This with Their Partners When you download my e-book, and you print it out, or you send the PDF to your husband or boyfriend, or you go out on date night and you read it together, or you read it in the car together, or you read it over dinner together, or whatever it is, or you leave it under his pillow, whatever you need to do, have him read it so he gets it and follows it, and say, “Could we make this pact? Could we have this pact in our bedroom? Let’s try it.”   What Makes A Strong Libido? Hormones Creativity Vitality General Health Supplements Botanicals Ashwaganda Maca Cacao E-Plexx/T-Plexx Nitrates Citrulline/citrulline malleate Arugula Dill Cabbage Beets Set a little intention that you’re caring for and nurturing for the sexuality that is your divine right as a human being on this planet, to have the intimacy and connection that we all deserve to have. Blood Flow   What Decreases Libido? Outside Forces Repression Shaming Lack of Knowledge Ignorance Fear Aging (genital atrophy)   A Man’s Semen Is Very Healthy for A Woman It has luteinizing hormone; it regulates her cycle. He gives her serotonin. He gives her testosterone, which gives her more courage and lowers her anxiety. He gives her zinc and other minerals that help her clear brain fog.     Deeper Dive Resources   “Revive Her Drive” http://www.reviveherdriveprogram.org/   The Soulmate Embrace https://personallifemedia.com/soulmate-embrace/   The Sexual Soulmate Pact https://personallifemedia.com/sexual-soulmate-pact/   Susan’s Instagram https://www.instagram.com/susanbratton/   Susan’s YouTube https://www.youtube.com/c/BetterLover   Ashwaganda https://en.wikipedia.org/wiki/Withania_somnifera   Maca https://en.wikipedia.org/wiki/Lepidium_meyenii   Cacao https://en.wikipedia.org/wiki/Theobroma_cacao   Citrulline https://en.wikipedia.org/wiki/Citrulline   Organixx Supplements https://shop.organixx.com/search?q=sexual+health   Organixx Articles on Libido https://organixx.com/?s=libido

Ready to put serious sizzle back in your relationship? Today, we’re talking about your libido, we’re talking about sex drive, and we’re talking about how to have fulfilling lovemaking with your mate, because it is vitally important. Learn the difference between testosterone driven and estrogen driven approaches to intimacy. Listen in as Susan teaches us how caring for and nurturing the sexuality that is your divine right as a human being on this planet, leads to the intimacy and connection that we all deserve to have.   * * *   About Susan Susan is a champion and advocate for all who desire passionate relationships. Considered the Dear Abby of sex, Susan’s fresh approach and original ideas have helped millions of people of all ages and across the gender spectrum transform sex into passion. Married to her husband, Tim, since 1993, Susan is an author, award-winning speaker, and serial entrepreneur, who teaches passionate lovemaking techniques to her fans around the world.   Susan has been featured in the New York Times and on CNBC and The Today Show, as well as appearing on ABC, CBS, The CW, Fox, and on NBC as the Marriage Magician. Susan is the Chair Emeritus of The AdTech Conference. She was both CMO and a member of the board of directors for an Anthony Robbins tech startup, as well as serving on numerous boards throughout her career.   In 2009, Susan was honored as a Silicon Valley Woman of Influence by the Business Journal, and as a top 10 internet pioneer by Ad Age Magazine. In 2010, was bestowed the Lifetime Industry Achievement Award by DMG World Media.   Susan talks about, after 25 years of marriage, “I know from experience that deep passionate intimacy with my partner is priceless, a priority that tops my list of must-haves, alongside good health and the love of family and friends. I have made it my mission to aide anyone who wants the kind of lovemaking that improves with age.”   * * *   Why Are People Afraid to Talk About Sex? We don’t really get a sex education, we get a procreation education, or a “How to not procreate” education. Abuse Adult programming is so prevalent now, that people are getting “their technique” from adult programming, which is complete fantasy, primarily degrading to women. Embarrassment Shame Religion   Why Don’t Our Parents Talk to Us About Sex? They don’t know. When they try to talk to us, we roll our eyes and like “Oh god, I don’t want to talk to you about this!”   Fundamental Thing About Libido Men are testosterone-driven, and women are estrogen-driven, and they make us wildly different in good ways and in ways that confound each other. So, we come to our connection from different perspectives.   “Revive Her Drive” Men ‘do’ to women what they want her to do to them because that’s what they know. Once you teach a man how to approach a woman the way estrogen needs to be approached, then all of a sudden, everything breaks open for the two of them.   Role Reversals There are people at this end and this end that are the minorities, but the general majority is heterosexual, monogamous, masculine/feminine, but there are people where there are reversals. And it doesn’t matter if it works for both people if there’s what is called polarity.   Polarity The masculine/feminine magnetic attraction of opposites.   Getting Over Your Mental Block Surrounding Sex Education is number one.   The Soulmate Embrace Technique Instead of trying to go from 0 to 100 miles an hour in your intimacy, start with the real foundations, like resetting your polarity. Why not just start by holding each other again? Holding and being held sets that polarity in. For the masculine, his job is to help the feminine get out of her mind and into her body. Our bodies are a temple, they are sacred. We can have sacred sexuality if we can connect at that level of intimacy, pleasure, limbic connections, soul connection, looking in each other’s eyes, syncopating our heartbeats, slowing our breath. “Setting the Lover’s Space,” having water, some strawberries and grapes, organic lube. Put in place all these little things, and hold her, and stroke her, and calm her down. Arousal and pleasure are actually the toggling of the sympathetic and parasympathetic nervous system. Testosterone is “Full speed ahead!” But estrogen is like “Doodily-do, doodily-do, do, do.” Slowing down does so many things. It’s the touch of oxytocin. It’s the engorgement of our genitals. It’s the reconnection with each other. It’s the polarity that gets set in. Women need full body touching and stroking, they need their entire proprioceptive grid of cells really smoothed and touched and loved.   The Sexual Soulmate Pact “Okay, how about if we have this agreement where every time we’re intimate, I’ll tell you all the things my body is telling me she needs, so I can clue you in so you can be a winner in the bedroom with me.” Men are ruled by their hormones the same as we women are. When she blurts out any course corrections, and you can go both ways with this, of course, but this is very masculine/feminine, when she blurts out “Go harder,” “Go slower,” “Oh, you’re on my hair,” whatever she’s needing to say, and the only thing he does to respond is, “Okay, baby,” or “Got it,” or “Is this better?” or “Thank you.”   Sex Drive and Libido You need good hormones to have a libido, but that’s only a small amount of it. And it’s all of these touch techniques, and calming your nervous system, and feeling safe, and your other areas of your relationship being met and supported, that are also a big part of your sex drive, what makes you want to be with a person. That’s beyond libido, that’s actually your interest in sex, not just the fact that you feel like having sex, but that you actually take action and want sex.   How Females Can Approach This with Their Partners When you download my e-book, and you print it out, or you send the PDF to your husband or boyfriend, or you go out on date night and you read it together, or you read it in the car together, or you read it over dinner together, or whatever it is, or you leave it under his pillow, whatever you need to do, have him read it so he gets it and follows it, and say, “Could we make this pact? Could we have this pact in our bedroom? Let’s try it.”   What Makes A Strong Libido? Hormones Creativity Vitality General Health Supplements Botanicals Ashwaganda Maca Cacao E-Plexx/T-Plexx Nitrates Citrulline/citrulline malleate Arugula Dill Cabbage Beets Set a little intention that you’re caring for and nurturing for the sexuality that is your divine right as a human being on this planet, to have the intimacy and connection that we all deserve to have. Blood Flow   What Decreases Libido? Outside Forces Repression Shaming Lack of Knowledge Ignorance Fear Aging (genital atrophy)   A Man’s Semen Is Very Healthy for A Woman It has luteinizing hormone; it regulates her cycle. He gives her serotonin. He gives her testosterone, which gives her more courage and lowers her anxiety. He gives her zinc and other minerals that help her clear brain fog.     Deeper Dive Resources   “Revive Her Drive” http://www.reviveherdriveprogram.org/   The Soulmate Embrace https://personallifemedia.com/soulmate-embrace/   The Sexual Soulmate Pact https://personallifemedia.com/sexual-soulmate-pact/   Susan’s Instagram https://www.instagram.com/susanbratton/   Susan’s YouTube https://www.youtube.com/c/BetterLover   Ashwaganda https://en.wikipedia.org/wiki/Withania_somnifera   Maca https://en.wikipedia.org/wiki/Lepidium_meyenii   Cacao https://en.wikipedia.org/wiki/Theobroma_cacao   Citrulline https://en.wikipedia.org/wiki/Citrulline   Organixx Supplements https://shop.organixx.com/search?q=sexual+health   Organixx Articles on Libido https://organixx.com/?s=libido

On this episode, Bawi Bride Perzen Patel is in conversation with Kainaz Messman, Founder of the famous Indian brand Theobroma Patisserie. Kainaz shares stories of her idyllic childhood where midnight feasts cooked by her mom developed her love for food. What are the Parsi roots and habits that influence her style of cooking and baking? How did she start Theobroma and what was the process they used to expand? Be a part of this conversation where Kainaz opens up about her startup journey and shares the value of working with family when it comes to starting a business. Through her cakes and bakes, Theobroma revolutionized the taste of Mumbai and revived the bakery culture of India. Tune into this 5th episode of Not Just Dhansak to learn how Kainaz dreamt it all and executed it one small step at a time. You can find out more about Theobroma on their official website: https://theobroma.in/ Follow the Bawi Bride, Perzen Patel, on Instagram @perzenpatel Check out Bawi Bride's blog for Parsi food recipes: http://www.bawibride.com/ You can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app. You can check out our website at http://www.ivmpodcasts.com/

When is the right time to have a baby? How do women balance their jobs and getting pregnant? How difficult is it to have sex on the clock? How do you find the right gynaecologist? What are the different kinds of treatments available for people struggling to conceive? Is IVF right for you? How do you navigate the tough times with your partner? How can men support their partner? Is it all worth it?   This week, Dr. Munjaal talks to founder and creative director of Theobroma, Kainaz Messman and Nihal Harchandrai, the head of Finance and Compliance at Theobroma about their journey with In Vitro Fertilisation (IVF). 
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 You can follow Kainaz at @kainazmessman and Nihal at @NihalHarch 
 Dr. Munjaal practices at Namaha Healthcare and you can find him at @Scissortongue. If you have any questions or just want to share something, please send us an email or a voice note at shesfinepodcast@gmail.com. 
 This is a Maed In India Production; check us out at www.maedinindia.in

Tony Lord first developed his love of exotic edible plants while working as a social anthropologist in Micronesia. After his retirement as an Anthropology Professor at Long Beach State, he continued this passion in his Sacramento garden. Scouring plant & seed catalogs, Tony is intrigued by any plant that says, “will amaze your neighbors”. He is driven by the challenge of a difficult plant to cultivate. This could be anything from sugar cane to Moringa…. amazing because Tony grows in a Mediterranean zone as opposed tropical, yet he has continued success. We discuss many unusual plants we both have tried & Tony shares his tips & tricks. To ask questions for future shows, submit them at Flower Power Garden Hour Facebook page, The Plant Lady Facebook page, or Instagram. You can also email Marlene questions, future show topic requests and feedback at msimon@marlenesimon.net

Meet Bombay's Delectable Dessert Divas in this episode of the Metro Food Hoppers podcast, where Simona Terron and Joshua Thomas chat with Chef Kainaz Messman, Pooja Dhingra and Neha Sethi about their bakery brands that are unique, pioneering and definitely, definitely popular. Listen in to find out why Theobroma, Le 15 Patisserie & Sweetish House Mafia got to and stayed at the top of their baking game. You can follow us and leave us feedback on Facebook and Twitter @expresspodcasts. If you like this show, please subscribe and leave us a review on iTunes so other people can find us. Our entire podcast catalogue is available on indianexpress.com/audio.

Si has pasado del Colacao al cacao en polvo ya es un gran paso. Hace años que se puede encontrar en el súper cacao en polvo desgrasado sin nada de azúcar añadido. Pero eso de que ponga desgrasado mosquea un poco, más aún sabiendo que el cacao en sí es principalmente grasa (la grasa en sí no es mala). Y algo que es su estado natural mayormente es grasa sea desgrasado sea hace raro. Vamos a analizar porqué pasa esto y con cuál de los dos tipos de cacao en polvo que podemos encontrar en el mercado nos quedaríamos. Pero antes vamos a aprender un poco más sobre el cacao. ¿De dónde viene el cacao? Empecemos por el principio. El árbol del cacao o cacaotero, Theobroma cacao en latín, es una especie perenne del que se obtienen las semillas de cacao. Que son más o menos del tamaño del hueso de un dátil, pero algo más gordas. En cada vaina vienen varias semillas de éstas. Se cree que hace más de 5.000 años los pueblos de América Central empezaron a utilizarla en sus rituales y a cultivarla ellos mismos. El cacao puro para que tenga todos sus nutrientes realmente tiene que estar en formato semilla. Ahora veremos el porqué. Aquí se ve una vaina con las semillas de cacao en su interior (fuente) Mientras tanto quédate con la imagen de la vaina llena de semillas, algo así como cuando te acabas una chirimoya y dejas todos los huesecillos/pipas en una de las mitades, pero en plan ovalado. ¿Cómo se fabrica el cacao en polvo? Las semillas que están dentro de las vainas, que son el fruto del cacao, se secan, se fermentan, se tuestan y se muelen hasta obtener una especie de torta o masa de cacao. Al extraerle la grasa a esa masa obtenemos un polvo, esto es el cacao en polvo. Este es el motivo por el que baja el contenido en grasa del cacao en polvo respecto de las semillas de cacao. Si no se desgrasara no se podría hacer polvo, se quedaría una especie de pasta. Dependiendo de cómo obtengamos el cacao en polvo, éste perderá más o menos antioxidantes y tendrá un ph y un color diferentes. Me gustaría hacer un apunte paleo :-) , al ser una semilla podría tener ciertos antinutrientes (palabra ambigua y amplia que utilizo para definir sistemas de protección de las plantas en sus semillas frente a sus depredadores). Al ser las semillas fermentadas y tostadas, entiendo que los mecanismos de defensa que tiene la planta, y que nos podrían causar ciertos problemas, han sido desactivados. Aunque no fuera así, no sé hasta qué punto serían problemáticas la pequeña cantidad (dosis hormética). Los dos tipos de cacao en polvo Hay dos formas de obtener el cacao en polvo: Proceso broma: Cacao o raw cacao El proceso broma, viene del nombre de la planta en latín Theobroma cacao, se descubrió en 1865, cuando un trabajador de una chocolatera se dejó colgada en una habitación una bolsa con semillas de cacao molidas, debido a la alta temperatura, después de un tiempo escurrió la grasa, quedando una parte sólida que dio lugar a un polvo de cacao. Al ser un proceso lento se aceleró mediante el uso de prensas hidráulicas. En inglés se le suele llamar cacao a secas o raw cacao (cacao crudo). Es de color  marrón claro, tiene sabor amargo y un pH ácido. Proceso Holandés: Cocoa La cocoa o el cacao alcalinizado es el cacao en polvo que probablemente encontremos en el súper, por ejemplo, el de la marca Valor, que se obtiene mediante el proceso holandés. Este método ideado por un químico holandés (de ahí el nombre) llamado Coenraad van Houten consiste en añadir al polvo de cacao carbonato de sodio o carbonato de potasio para neutralizar los ácidos. Este proceso disminuye el sabor amargo y permite obtener una cacao en polvo soluble en agua o leche, por eso es el más utilizado en los productos de chocolate de la industria alimentaria, líquidos incluidos. En inglés se suele denominar cocoa, es de color más oscuro que el cacao en polvo sin alcalinizar, tiene un sabor más suave, pH alcalino y es más soluble que el otro.

Sorlig hotellbar! Sveriges Bacardi Legacy-vinnare 2017. Jonatan har träffat upp Carl Marcus Erlandsson som förklarar sin tanke bakom sin mycket fotogeniska finalist-cocktail. Salt, sött, kakao. Do's and don't i Mexico City samt övrigt bra snack. Stort tack för att ni lyssnar. Med Jonatan Östblom Smedje Klipp : David Holm Grafik : Erik Lindahl

We’re not going to lie, this episode started out with Ashley and Jane taking the whole idea of sensuality to a new level, dipping fruit into warm chocolate sauce with sea salt.  That got them thinking about all the ways food can enrich and enliven your sexual life.  They started with the ABC’s of erotic foods but got sidetracked as the chocolate sauce started dripping.  Before they lost consciousness, they started with some of the latest research on sex and aging.   NEW RESEARCH.  Your sex life is only as old as you feel.  In a new study in the Journal of Sex Research, a team of researchers at the University of Waterloo looked at the attitudes on sex and aging in a group of 1170 adults from 45-75 over a 10-year period.  The group, from a wide diversity of sexual orientations, reported that the closer people felt to their chronological age, the lower the quality of their sex life.  Most people tend to frequency to quality.  We like to think of your sexual satisfaction as more than frequency.  The biopsychosocial factors that might influence someone’s sexual pleasure can be far more important than how often they are having sex.  The research didn’t necessarily say there was a causal effect between the age you feel and the quality of your sexual life but their findings indicated that feeling older could have a negative effect on the quality of the sex they were having.   FOOD AND SEX.  Where to begin?  Here’s just a taste of some foods that are linked to sex.  Starting with Avocados, whose shape and texture lend themselves to sex, Dr. Barbara Klein, a professor of food and nutrition at the University of Illinois, found that avocado’s high levels of vitamin E could also increase desire because of its role in maintaining youthful vigor and energy levels.  Bananas are not only a great phallic shape, but they can also trigger testosterone production through bromelain and boost energy levels through potassium and Vitamin B.  Chocolate, or Theobroma cacao, has long been known to have erotic as well as healthful properties, containing phenylethylamines, which causes an increase in dopamine, a neurotransmitter linked to sexual desire and pleasure.  Chili peppers not only have great color they also stimulate endorphins, speed up the heart, and cause perspiration which Dr. Meryl Rosofsky, a professor of nutrition, food studies and public health at NYU reminds us are the same physical responses of arousal and pleasure.  We can’t talk about erotic food without mentioning oysters, those bivalves so reminiscent of love.  Talk about a shape and texture. Oysters are high in zinc and a team of researchers in Naples found that they also contain rare amino acids that release dopamine.  And we can’t leave this podcast without mentioning coffee.  A recent study in the Journal of Pharmacology and Biochemical Behavior reported that moderate doses of caffeine affected sexual behavior in female rats (we’ve seen this in coffee shops around our town, not the rats, just the people).  There are so many other foods that stimulate sexual desire and pleasure.  Let us know what you’ve learned about food and sex.    We love our listeners and welcome your feedback. Send us your ideas and thoughts.  Please write to us at this address.  And thanks for listening! 

In this episode of The Paodcast, we talk about the best gourmet breads available in the city in our food section Bombay Binge. In our culture segment The Scene, we discuss a new book on the history of the typewriter. In Metro Station, our city news and history showcase, we discuss the meaning of a few colonial-era Bombay street names. You can listen to this show and other awesome shows on the IVM Podcast App on Android: https://goo.gl/tGYdU1 or iOS: https://goo.gl/sZSTU5 You can check out our website at http://www.ivmpodcasts.com/

Vida de Miguel de Cervantes Saavedra y algunos de los temas que fueron eje de su obra. En esta ocasión hablamos de la gran importancia que tenían para el autor los conceptos de dignidad, honor y libertad, mismos que quedaron plasmados en sus obras más importantes, como las Novelas Ejemplares y, por supuesto, El ingenioso hidalgo don Quijote de la Mancha. Cervantes tuvo una vida llena de aventuras y aprendizaje: experiencias desoladoras y enriquecedoras que su fuerte personalidad y su genio supieron plasmar en varios de sus escritos. Acompáñanos en este nuevo acercamiento al Folio Volanti número 3: “Pequeños tratados de la gran libertad”, mismo que puedes descargar en este link: http://goo.gl/33aC6K

Un verdadero espíritu renacentista y mártir de la libertad fue el español Miguel Servet (1509-1553): Teoólogo, fisiólogo, filósofo y geógrafo que fue condenado a la hoguera en Ginebra debido a que llevó hasta el límite su capacidad de discernir de los dogmas imperantes en el siglo XVI. En este nuevo Theobroma también hablamos de la reforma luterana, Giordano Bruno, autonomía, independencia, Ludwig Wittgenstein, lenguas indígenas, represión por el poder, libertad de expresión, subversión y Carl Gustav Jung. Acompáñanos en este nuevo acercamiento al Folio Volanti número 3: “Pequeños tratados de la gran libertad”, mismo que puedes descargar en este link: http://goo.gl/33aC6K

¿Qué es una bruja y como han evolucionado estos personajes desde la época antigua hasta nuestros tiempos? De ello hablamos con Hugo Lemus, doctor en Antropología. Charlamos sobre la historia de las brujas y casos de hechiceros, curanderos y naguales en diferentes culturas. En esta plática hablamos además de los siguientes temas: Jules Michelet, totems, chamanes, vudú, magia simpática, brebajes, pociones, magia negra, aquelarres, etnociencia, magia blanca, conocimiento inductivo, espíritus, bolas de fuego, Julio Caro Baroja, Antonio Escohotado, Carlos Castaneda, Historia general de las drogas, escobas voladoras, psicotrópicos, medicina tradicional, daemones, Hitler, pases mágicos, el poder de la palabra, transformación en animales y las creencias. Podcasts referidos: Las brujas en la obra de Jules Michelet: https://www.youtube.com/watch?v=EQHyCTPQOI0 Descartes y el Siglo XVII: https://www.youtube.com/watch?v=O3lsziR2Qlc De la medicina a la antropología y de regreso: https://www.youtube.com/watch?v=y3RJxFwfFxY

The Voice & Beermansky are joined by The Bottlecap Kid, and newcomers Freckles & Drunkle Andy. This week we try 7 beers from Dogfish Head as we celebrate their 20th Anniversary. We drink and discuss 120 Minute IPA, Olde School, Fort, Raison D'Extra, World Wide Stout, Higher Math, & Theobroma. When 9% ABV is the lowest you drink, you know you're in for a doozy of an episode. The Band of the Week is Brooklyn, New York's The Damnwells. We enjoy a couple of their songs and discuss the greatness of Billy Dee Williams, what pairs well with a Bacon Chocolate Cheesecake, something smells medical, Blake makes some awful faces, What's a nib?, wax poetic about 80's WWF wrestlers, and get downright silly.

Special Guest: Chris Quinn from The Beer Temple.

Special Guest: Chris Quinn from The Beer Temple.

Welcome Evelyn! Steve's upcoming UK trip. Wild Friendship Cantillon - Allagash - Russian River collaboration.

Welcome Evelyn! Steve's upcoming UK trip. Wild Friendship Cantillon - Allagash - Russian River collaboration.

This week we discuss how chocolate is harvested and fermented. Unlike our coffee episode, there is no question that chocolate is fermented. Show notes: [The microbiology of cocoa fermentation PubMed](http://www.ncbi.nlm.nih.gov/pubmed/15462126) [Theobroma cacao: from Bud to Bean Tava](http://www.tava.com.au/article_processing.html) [Cacao Fermentation Training in Vietnam YouTube](http://www.youtube.com/watch?v=H8_J05eak_U) This video is in Vietnamese with English subtitles. It is a training video for how to ferment and dry cacao beans. [The difference between “lavado” and “fermentado” cacao beans used for chocolate YouTube](http://www.youtube.com/watch?v=u1ODn_VCj2o) A video from Mexico describing the differences between lavado and fermentado cacao beans. [How to Grow a Chocolate Plant in a Container YouTube](http://www.youtube.com/watch?v=fiGXgcoldIA) Even you can grow and harvest your own cacao tree in a pot if you live in the proper climate. [Dehydrate It The Shop](https://culturedpickleshop.wordpress.com/2013/05/21/dehydrate-it/) Some interesting ideas for dehydrating fermented foods from the people at Cultured Pickle Shop. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Getting started with Twitter and Facebook doesn't have to be overwhelming, and you can even amalgamate the two (along with other social platforms) into one interface.

It's almost Valentines Day! Robbie and Sasha talk to Belgian Master Chocolatier, Kevin Richards. Then, it's back to the basics with understanding web browsers, and what the address bar does.

Rundown of the Chicago Beer Society's Brewpub Shootout. Plus - Is Sprecher making a hard root beer?

Rundown of the Chicago Beer Society's Brewpub Shootout. Plus - Is Sprecher making a hard root beer?

Great Taste of the Midwest roundup episode! Lagunitas Little Sumpin Wild old-new comparison.

Great Taste of the Midwest roundup episode! Lagunitas Little Sumpin Wild old-new comparison.