Ah, chocolate. Everyone's favorite food. That one thing everyone dies for and craves for. The dark, aromatic treat that emanates passion, romance, and happiness. But what made it so appealing and well-loved by everyone'2,600 years ago the Mayans from Mexico had already been drinking chocolate. Cacao beans, for them, were the ultimate status symbol. In 1500s, the Aztecs adopted the
Mayans' love for chocolate and associated it with Xochiquetzal, the goddess of fertility. A drink, called chocolatl, which was made of chocolate mixed with some spices and herbs, was a popular drink back then. Under the Pre-Columbian Mesoamerican era, chocolate was a luxury item among the European nobles. The well-known traveller
Christopher Columbus introduced cacao beans to Ferdinand and Isabel of Spain. Later, Hernando Cortes brought more of these to Europe and the rest is history.
There have been lots of debates about chocolate being a health food. So far, there are studies that show promising results. Here are only a few of them.
Chocolate was found to be a rich source of 400 compounds, ranging fromn vitamins to minerals like Potassium, Magnesium, Copper, Calcium and Iron. It has polyphenols, phytochemicals that help increase the body's natural defenses against certain illnesses.
Of all types of chocolates, dark chocolate seems to be the most promising when it comes to health, and a subject of some scientific studies.
Due to its high percentage of cocoa, dark chocolate is a rich source of flavanoids.
Flavanoids are also found in red wine, green tea and apples, but dark chocolate has more antioxidants per gram than all of these. Flavanoids are antioxidants that can prevent heart attack, stroke, dementia and hypertension.
Recently, a Swiss study suggested that eating dark chocolate each day may slow the hardening of arteries in smokers. A team led by Dr. Roberto Corti from the
University Hospital of Zurich assigned 20 male smokers not to eat any flavanoid-rich food for a full day before the study. Then they were made to eat either 1.50 oz of white or dark chocolate.
In a report published in the January issue of Heart, the ultrasound scans showed improved smoothness of the blood flow through the arteries, lasting for 8 hours.
The blood tests showed that the blood platelet activity was cut in half, decreasing the risk for blood clots. Antioxidant levels in the blood rose in those who ate dark chocolate.
A study published in 2004 suggested that at least 1.6 ox of dark chocolate each day for 2 weeks could cause a 10% increase in arterial blood flow.
Dark chocolate is found to lower blood pressure by an average of 10%, while improving the body's sensitivity to insulin. This is according to Jeffrey B.
Blumberg and his team from Tufts University. In their study, 10 mean and 10 women ate 3.5 oz of dark chocolate each day for 15 days. The subjects were suffering from high blood pressure but were not on medications. The results showed a dramatic drop in their blood pressure from eating dark chocolate.
Dark chocolate has stearic acid, the type that doesn't raise cholestrol nor harm the blood vessels. It may slow the oxidation of LDL or bad cholesterol.
But milk chocolate seems to have some good properties, too. A study hints that milk chocolate may boost brain function. In a research conducted by a team led by Dr. Bryan Raudenbush from Wheeling Jesuit University in West Virginia, a group of volunteers were made to eat on 4 separate occassions 85 grams of milk chocolate, 85 grams of dark chocolate, 85 grams of carob or nothing. After a 15 minute digestion, they were then made to complete come computer0based neuropsychological tasks.
The results revealed that the group scored the highest for milk chocolate than on all other conditions. Chocolate has theobromine, phenethylamine and caffeine - substances that act as stimulants, which then increase alertness and attention.
But despite the good news about chocolate, caution is advised to people against eating it for health reasons. For one thing, consumers have no way of determining if a chocolate is falavanoid-rich or not. Most chocolates available are not rich in flavanoids, according to health experts. And we all know that chocolates are rich in fat and sugar, leading one to gain weight.
Chocolate is not just a tasty treat. Chocolate is actually healthy for you in small quantities. Researchers have spent many years studying this delicious food (what a fun thing to research!) These researchers have found that dark chocolate, which is bitterer in taste than milk chocolate or other forms of chocolate, has a number of benefits to health. Dark chocolate, red wine and green tea have all been shown to share many of the same health benefits.
Antioxidants are to be found in dark chocolate, and one of the benefits of antioxidants is their cancer-fighting properties. Other health benefits that have been connected to dark chocolate include
a tremendous improvement in the work of the arteries and blood vessels; the lowering if high blood pressure,
a lower incidence of deaths related to heart disease;
improved efficiency of the endothelial cells;
better digestive process and increased stimulation of the kidneys.
Flavonoids found in chocolate have been found to help people who suffer from anemia, a poor appetite and kidney stones. Dark chocolate is instrumental in fighting bad cholesterol in the blood vessels and it lowers blood pressure and greatly improves the circulation of blood from the heart to the brain and then back again. Dark chocolate is believed to set off a biochemical effect in the brain that helps to clot the blood much in the same way as aspirin does if a person suspects that they are suffering a heart attack.
Dark chocolate contains the minerals copper and magnesium. These minerals are necessary for a normal functioning heartbeat and for stable blood pressure.
There are potential downsides: be aware that chocolate is fattening, and it contains caffeine so never overdo a good thing!
Not just any dark chocolate will do. In order to get the dark chocolate, experts say that the very best source is the dried extract of roasted cocoa beans. If you cannot consume chocolate this way or if it is not for you then the second best option is to eat a small chocolate bar that is approximately 1.6 ounces. This is just enough chocolate to keep the heart as healthy as possible and to keep the blood vessels opened wide, allowing blood to freely circulate.
There are many dark chocolate bars on the market but one of the best in terms of high cocoa content is the Dove Dark chocolate bar. Even eating a few tiny pieces, such as three or four squares broken off from a chocolate bar can be of tremendous benefit to the heart.
Keep in mind that eating any type of chocolate is not enough to keep the heart "heart healthy." What you need to eat specifically is dark chocolate as dark chocolate has the most cocoa in it and the most flavonoids.
Before it was discovered that cocoa contained healthy substances called flavonoids, chocolate manufacturers used to destroy this entire important ingredient in the processing. Now that the health benefits are known, they work hard to maintain an estimated 95 percent of it after processing.
Why just dark chocolate? Because milk chocolate, white chocolate, and other forms of chocolate do not have the same level of flavonoids. If you find dark chocolate too bitter then consider buying a dark chocolate bar that contains almonds or raisins or both to add a little more variety to the flavor.
Both D. Azogue & Scott Meyers are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
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