How to Make Raw Chocolate : Effects of Processed Oils in Chocolate

Hi, I’m Kelly Johnson of Sedona Chocolate Super Foods and we’re here on location in
the chocolate room of the Ridiculous Chocolate Factory, inside the Bliss Café in Sedona,
Arizona on behalf of Expert Village. The molecular structure of oils, the fatty acids when oil
becomes over processed or overheated, that structure gets disorganized when we eat it
and take it into our bodies, our bodies don’t know what to do with it, they don’t know
how to read the information. It’s like taking a key and trying and putting it in a lock,
it works fine, but you take that key and beat it with a hammer or heat it up really hot
where it bends it, put it in a doorknob or lock it won’t open it. The keyhole doesn’t
know what to do with the key. Same thing. Now if you’re going to cook food, you need
to use coconut oil, here’s a little bit here. Coconut oil or coconut butter it’s
called, its molecular structure won’t disorganize until it hits three hundred and fifty degrees.
Olive oil which is a very common cooking oil, its molecular structure disorganizes at around
one hundred and forty degrees so that it becomes harmful to our bodies, it becomes toxic, it
becomes poisonous, our body doesn’t know what to do with it, it tries to figure it
out, read it and this is mostly where things like cellulite come from, it stores it away
in any portion of our body that it can, just to get it out of the way. So coconut oil it
you’re going to cook, coconut oil if you’re going raw too. Olive oil, raw on your salads,
our bodies actually grabs this stuff and uses it as fuel and burns it up. There is a big
myth out there that oils or fats make you fat. They don’t. Healthy vegetable oils
that are consumed properly don’t make you fact. In turn they help you heal, they grab
onto the negative fats that are built up in our bodies as toxins and help eliminate them.
And we use all coco pure coconut oil.