Xocai Clinical Test Results

Great news from Dr. Brinton on the research studies completed on Xocai chocolate. They wanted to use Power Squares in the study but this product was not fully up and running so they tested with the Activ as it is high in flavonoids and low in sugar and fat. MXI was very careful with the formulation of Activ and it has a high absorption rate. They studied both minimal and maximum dosages over a wide variety of test subjects. Half were men and half were women; average age 44; with 30% minority.

Dr. Brinton explained the process for registering clinical studies and why it is important to do that. I will not cover all the details he provided as many of them are far too technical for the average individual. When the study is accepted for publication they will release all the details. They hope this happens in the next 60-90 days.

There were 47 endpoints studied which is far more than the number of endpoints studied in any other dark chocolate research to date. (Google dark chocolate studies and there are over 2 million hits) So this also became a pilot study of new endpoints relating to health and dark chocolate. They looked closely at the chemistry of the blood stream and the capacity of plasma to block oxidation.

Oxidation drives atherosclerosis (and other diseases) which is a combination of inflammation and vascular dysfunction. Can Xocai deliver and also help cells make more antioxidants? The answer was yes.

The single most important contribution of Xocai was in lowering blood pressure. Xocai decreased systolic blood pressure very dramatically. They saw results very quickly in just 2 weeks and the response was greater in 4 weeks. The effects are cumulative. Most people focus on LDL (the Lousy kind of cholesterol) but HDL (Healthy cholesterol) is so important. It prevents rupturing of plaque and blocks excess clotting. The medical profession used to teach the only way to increase HDL was through exercise - now we know you can eat Xocai chocolate.

Xocai also improved insulin sensitivity in as little as 2 weeks and a lot in 4 weeks. Xocai opens beta cells which are resistant to insulin.

Xocai also decreased acid reflux.

Other advantages of Xocai are an increase in lean body mass. Fat promotes inflammation. There is a compound in fat called Adiponectin which actually increases as we lose weight. The more fat, the less Adiponectin. Sounds contradictory but that’s the way it works. It is responsible for decreasing inflammation.

We were given many details but figured very few would relate. Here’s a brief summary.

They wanted to know if high antioxidant levels would:
Decrease blood pressure
Decrease insulin response
Increase lean body mass
Increase HDL/lower LDL
Researchers rapidly saw a variety of benefits in 2-4 weeks indicating Xocai has a powerful effect on health. Xocai can help and prevent problems with blood pressure, cholesterol, pre-diabetes and diabetes, all problems stemming from excess oxidation.

Next they will study the Power Squares over a longer treatment period with more subjects and focus on specific diseases and risks.


Notes from Dr. Steven Warren’s presentation:
Another recent dark chocolate study (not done with Xocai) showed a 50% reduction in lung cancer and colon cancer among smokers who increased their intake of certain antioxidants.

Regarding organic:

Our cacao beans and acai berries are grown naturally without pesticides. They are wildcrafted.

Think about this one: Whole Foods sold $1 billion in produce last year, only 16% was locally grown. So there’s a lot of CO2 spent in transportation.

Goal of using unprocessed cocoa is preventing disease:
Hypertension
Dental disease
Skin disorders
Weight gain
Diabetes
High cholesterol
Depression
New Omega ‘Squares’ are now available and replacing bars. They are 11gram squares and have increased ORAC value from 8840 to 11,319 per serving. They have also printed the flavanol content on the packaging as it's the flavanol group of antioxidants that are mostly responsible for the changes in cardiovascular function.

New Protein Bars will be out by September 2008. They have listened to us and are replacing the soy protein with a vegetable protein readily available in the U.S. They will also replace the sucralose and add more fiber and they will also have a longer shelf life. They are getting away from any ingredient that could be considered controversial. New packaging will also have catechin & epicatechin levels tested by Brunswick Labs by the end of 2008.

I woke up Sunday morning with the following little ditty in my head. I was so excited about the test results and meeting so many incredible people (including Robin Sharma-The Monk Who Sold His Ferrari) that I could barely sleep! The Brooks family is amazing and we are truly blessed to have found MXI.

I’m going to shout this far and wide
The results are so outstanding.
Docs tested chocolate from Xocai
We’ve proof it IS life changing!

Live a balanced life with chocolate – Pam, Mike & Tara