Science

Intentional Chocolate™ is the result of the findings of a breakthrough scientific experiment conducted by Dr. Dean Radin and a year of consumer testing. Dr Radin is Senior Scientist at the Institute of Noetic Sciences and author of The Conscious Universe (HarperOne) and Entangled Minds (Simon & Schuster). See his exciting new study just published in Explore: The Journal of Science and Healing.

Dean Radin on George Noory's Coast to Coast Radio Show
Listen to show: 1 (mp3) - 2 (mp3)

"Effects of Intentionally Enhanced Chocolate on Mood", by Dean Radin
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Introduction
Why does homemade chicken soup taste better than the same soup purchased at a restaurant or scooped out of a can? Proposed explanations range from the serious to the humorous. Among the serious reasons, one contributor is undoubtedly the nurturing association between home and food. Another might be an ingredient missing from both the restaurant and the soup can—the role of good intentions. Parental love and caring are known to be significant predictors of a child’s future health. Is it conceivable that such factors may also be subtle “ingredients” in food? Most cultures have maintained the belief that spells, prayers, or intentions can be mentally imprinted into substances, which if ingested, would help bring about those intentions. The act of blessing water, wine, and bread still plays a central role in many religious rituals, and even in secular contexts the practice of toasting or offering special salutes with food or drink is universal.

Occasionally, consuming blessed food or water is said to result in remarkable healings. The conventional explanation for such reports is that belief becomes biology, that is, that any such healings are due to the placebo effect. But given that the means by which belief becomes biology are not well understood, one wonders whether food exposed to good intentions might play a role. Such intentional effects would presumably require the existence of a form of direct mind-matter interaction (MMI). Experiments investigating MMI have studied systems ranging from random events, to the structure of water, growth of cells in vitro, and human physiology and health. Cumulatively, the empirical evidence supports the plausibility that MMI phenomena do exist.

From an orthodox scientific perspective, the idea that physical effects may be associated with focused intention is dismissed as a vestige of primitive beliefs about sympathetic magic. From that framework, any evidence presented in favor of MMI must necessarily be regarded as flawed. But there is at least one aspect of traditional magic, so-called contact magic, that deserves a second look. As described by Frazer in the early 20th century classic, The Golden Bough, contact magic involves objects “which have once been in contact with each other [and] continue to act on each other at a distance after the physical contact has been severed.” If we substitute the word object for electron, then Frazer’s definition is virtually identical to the modern physical phenomenon of quantum entanglement, which is now accepted as a demonstrable fact in microscopic and a growing number of macroscopic systems.

Similarities between ancient beliefs about contact magic and the modern phenomenon of quantum entanglement raise the possibility that, like other ethnohistorical medical therapies once dismissed as superstition—eg, the use of leeches and maggots in medicine—some practices such as blessing food may reflect more than magical thinking or an expression of gratitude. As William James put it in 1897,

In psychology, physiology, and medicine, whenever a debate between the mystics and the scientifics has been once and for all decided, it is the mystics who have usually proved to be right about the facts, while the scientifics had the better of it in respect to the theories.

James’ observation prompted us to investigate the possibility that under placebo-controlled conditions, intentions directed toward food might be detectable by monitoring mood changes in people who consume that food. Chocolate was used for the test substance partially because it is the most craved food in the world, and also because of its mild psychoactive properties, principally methylxanthine and its constituents, caffeine and theobromine. These stimulants, combined with the sensory pleasures associated with chocolate’s bittersweet taste, creamy texture, and sensuous aroma, are known to produce short-term elevations in mood. This experiment investigated whether these known mood enhancements could be further elevated through the use of intention.

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