>I take organic cocoa for the extra magnesium supposedly needed to correct a 
>deficiency, in my organic coffee which I drink because I like it.  I
>
Hello, William.  I too have organic cocoa in organic coffee; I drink it once 
or twice a week.  I buy pure organic non-sugar cocoa at the health food 
store (Rapunzel, which is made in Germany).  Several friends and I have been 
doing this for quite a few months since we found out that pure cocoa lowers 
blood pressure.  I do not have high blood pressure, in fact it is exactly 
where I want it, but I think that having the cocoa once or twice a week will 
allow my blood pressure to continue to stabilize; I take the cocoa as sort 
of a preventative staving off high blood pressure.

The only real negative that I know about organic cocoa is that I have read 
research abstracts pointing to the fact that cocoa contains copper and 
copper allows angiogenesis of cancerous tumors.

Kath