An article I mentioned earlier in this blog describing an experiment involving chocolate has been accepted for publication, so I post the abstract below. I'll say more about this study when the paper is finally published, sometime later this year. Other articles presently under review include one describing the results of a triple-blind experiment on the effects of distant intention on water crystalization, another reporting an experiment examining effects of distant observation on the behavior of photons in an interferometer, and a third study involving examination of visual evoked EEG responses prior to randomly timed light flashes. I'll post the abstracts of those papers after they are accepted for publication.
Effects of intentionally enhanced chocolate on mood
Dean Radin, Gail Hayssen & James Walsh
Objective: A double-blind, randomized, placebo-controlled experiment investigated whether chocolate exposed to “good intentions” would enhance mood more than unexposed chocolate.
Design: Individuals were assigned to one of four groups and asked to record their mood each day for a week using the Profile of Mood States. For days 3, 4 and 5 each person consumed a half ounce of dark chocolate twice a day at prescribed times. Three groups blindly received chocolate that had been intentionally “treated” by three different techniques. The intention in each case was that people who ate the chocolate would experience an enhanced sense of energy, vigor and well-being. The fourth group blindly received untreated chocolate as a placebo control. The hypothesis was that mood reported during the three days of eating chocolate would improve more in the intentional groups than in the control group.
Subjects: Stratified random sampling was used to distribute 62 participants among the four groups, matched for age, gender, and amount of chocolate consumed on average per week. Most participants lived in the same geographic region to reduce mood variations due to changes in weather, and the experiment was conducted during one week to reduce effects of current events on mood fluctuations.
Results: On the third day of eating chocolate mood had improved significantly more in the intention conditions than in the control condition (p = 0.04). Analysis of a planned subset of individuals who habitually consumed less than the grand mean of 3.2 ounces of chocolate per week showed a stronger improvement in mood (p = 0.0001). Primary contributors to the mood changes were the factors of declining fatigue (p = 0.01) and increasing vigor (p = 0.002). All three intentional techniques contributed to the observed results.
Conclusion: The mood-elevating properties of chocolate can be enhanced with intention.