Alright, My Dear Reader, this post is for “chocolate lovers”, “chocolate addicts”, and “chocoholics”; the rest of the world can skip it.
Have you ever felt guilty after indulging yourself with this irresistible due to rich taste and melt-in-the-mouth small dark nuggets? I did. So, let’s dive into this topic: Chocolate –divine food, fattening junk, or nutritious supplementation ?
A little bit history. Among the earliest people who discovered the health benefits of chocolate were the Maya and their predecessors, the Olmec culture in approximately 1,500 B.C. They used the chocolate bean as the main ingredient in a bitter beverage flavored with spices and chili peppers. A cold, frothy consistency drink was praised for its nourishing qualities and ability to boost energy and stamina. It was also used to treat stomach and intestinal complaints, infections, fever and coughs. At that time XOCOLATL (the word for chocolate in Nahuatl, the Mexica language) was reserved for society’s elite. By the 17th century, chocolate was popular throughout Europe as an expensive drink sold at special chocolate houses. Solid chocolate was developed in 1830 (until then it had been consumed only as a beverage). Non until the Industrial Revolution in the 19th century did mass production of this luxury food make chocolate available and affordable to middle class consumers. There are over 100 positive claims for the medicinal uses of cacao had been catalogued over the centuries.
Today chocolate is a very popular food. In US consumption of chocolate:
-higher among women than man;
-higher among the young than the old;
-highest in South and lowest in the West;
-higher in winter than in summer.
Have you ever wondered why a chocolate bar left at room temperature never spoiled? One of the reasons is high content of potent antioxidants (substances fighting free radicals). Recent studies show these antioxidants may contribute to cardioprotective effects of cocoa. What else can we find in this “heavenly”, “intoxicating”, “sinful”, “irresistible”, “delectable”, “dangerous”, “tranquilizing” (you choose your adjective) tasty treat? Well, chocolate is indeed a concentrated source of nutrients, rich in both starches and fat (cocoa butter). During World War II, U.S. troops were sometimes rationed three chocolate bars a day during heavy combat as a sole source of nourishment. I’ve heard, some Russian celebrities even developed “chocolate diet” when you eat only 1 average size chocolate bar (4-5 oz) throughout the day, drink water and loose weight!
THEOBROMINE – is the major alkaloid of cocoa beans which is responsible for stimulating effect of chocolate and improving lung function. Surprisingly, CAFFEINE content is very low. PHENYLETHYLAMINE (PEA – the “love-chemical”), and ANANDAMIDE are substances that can increase your mental awareness and dilate blood vessels in the brain. MAGNESIUM: chocolate is very high in magnesium, and some researchers maintain believe that chocolate “cravings” could be motivated by a magnesium deficiency. CARBOHYDRATES: proposed that these substances in chocolate selectively raise the level of the serotonin (chemical, responsible for nervous system function properly, especially brain part), resulting in improves mood. ENDORPHINS (“hormone of happiness”): eating of chocolate may trigger the production of beta-endorphins involved in the body’s responses to pleasure, stress and pain. Considering that nearly 50% of the fat (COCOA BUTTER) is saturated, and that saturated fatty acid have been shown to raise serum levels of LDL (“bad cholesterol”), many chocolate lovers concern that their fattening indulgence may contribute to cholesterol level. No worry! Not only has chocolate has not been found to negatively affect cholesterol levels, it may actually protect against the harmful processes by which oxidation of LDL cholesterol contributes to cardiovascular problem. Another good news: contrary to popular belief, chocolate does not cause acne or tooth decay.
Disclaimer: above information is about “healthy” or “good” chocolate!
Not all chocolate is created equal. Most candy bars and chocolate foods that you can find in grocery stores are mix of milk fats, high amount of sugar, emulsifiers, hydrogenated oils and a little bit cocoa powder. So when looking for a healthy chocolate product, look for a dark chocolate product with following properties:
- Has not been alkalized
- Has been dried and cool-pressed rather than roasted
- Consist of at least 70% pure cocoa
- Contains cocoa butter instead of mil fats or hydrogenated oils
- Contains natural, low-glycemic sweeteners – such as raw cane- rather than refined sugar
.I want to end this post with the quote from The Natural History Of Chocolate, published in1719: “In multis eseis ereis infirmitas, proper crapulam multi obierunt: Qui autem abstinens est, adjiet vitam” – Plentiful feeding brings diseases, and excesses has killed many; but the temperate person prolongs his days.
Boone appetite!
P.S. If you are interested to learn more about healthy chocolate visit : www.mxi.myvoffice.com/carolynanderson
Posted by Ela ..