Organic chocolate is extremely versatile. It is a snack, a candy, or perhaps a beverage. Whether accustomed to create the perfect mole or even the best hot chocolate ever, it deserves its page. Chocolate lovers everywhere wouldn?t argue with that!
Where does chocolate originate from? Commercial chocolate is derived from the theobroma cacao tree. It?s Greek for ?drink from the gods?. The cacao pods are carefully processed through fermentation, drying, conching (agitation), roasting, and tempering (heating) to create what we know as cocoa.
Using cacao goes back towards the Aztecs, who believed it had been a source of wisdom, energy which it served being an aphrodisiac. Montezuma used to drink chocolate from the gold goblet. The product then traveled to Europe, in which the first eating chocolate was made in 1849 in England. (Source: the Chocolate Alchemist.) Voila! Chocolate bars were born.
Health Benefits of Organic Chocolate
Chocolate includes a reputation for derailing diets and causing cavities but, surprisingly, consuming organic chocolate can offer significant health benefits. For chocolate to become marketed as organic, it should be grown without the use of chemical pesticides. Although this alone may make organic chocolate healthier than conventional chocolate, the variations in the process used to sweeten organic chocolate are answer to maintaining the natural health benefits. Where conventional chocolate is usually sweetened by corn syrup, an artificial derived from genetically modified corn, organic chocolate is sweetened with the addition of fruits like dates and raisins, malt syrups, or cane juices.
Dark chocolate contains healthy fats.
Cocoa butter, that is extracted from the cacao bean and integrated into most reputable dark chocolate bars, is mainly monounsaturated and saturated fat, with hardly any polyunsaturated fat. And because the majority of that saturated fat is stearic acid, well known for having neutral effects on LDL, even avowed lipophobes can happily and heartily gobble up cacao fat.
Dark chocolate contains plenty of polyphenols, particularly flavanols.
Organic Chocolate Drinking Benefits
When it comes to polyphenol content and antioxidant capacity, cacao trounces the ?superfruits? acai, pomegranate, cranberry, blueberry and other things your annoying friend who always falls for multi-level marketing schemes is hawking now. The most studied polyphenol in cacao is epicatechin, a flavanol. Although last week?s post around the benefits of polyphenol consumption dedicated to pigment-derived antioxidants, cacao?s polyphenols are also quite potent and potentially healthful.
It?s rich in antioxidants
Organic chocolates contain plenty of flavonoids which is a form of antioxidant. An antioxidant, as everyone knows is a chemical substance that will help defend our body?s cells for free radicals. It is very important to consume plenty of antioxidant rich foods for example organic chocolate as they can help raise the immune system, protect the body from illnesses and prevent premature aging.
It is full of minerals.
Did you know that raw organic chocolate contains a lot more than 300 minerals such as copper, manganese and zinc? Copper helps with better iron absorption and in addition it promotes healthy enzymatic reactions. Manganese, however promotes healthy bones, while zinc is essential to maintain a strong immune system and a healthy digestion.
Dark chocolate and blood pressure.
Epidemiological studies pretty consistently reveal that dark chocolate consumption is related to lower blood pressure readings. In Jordan, among Kuna Indians residing in Panama, among pregnant women, using one of elderly Dutch, this is true. That?s all well and good, but it?s just a connection. We need controlled studies:
One discovered that fifteen days of eating dark chocolate, although not white chocolate, lowered blood pressure (and improved insulin sensitivity) in healthy subjects. The real difference between white and dark chocolate may be the polyphenol content; both types contain cocoa fat. Cocoa consumption also improved arterial flow in smokers.
Some studies claim that the flavonoids are key. In a single, flavanol-rich dark chocolate consumption improved endothelial function while increasing plasma amounts of flavanols (which indicates the flavanols had something related to it). Another study used flavanol-rich cocoa to improve nitric oxide production in healthy humans, thus inducing vasodilation and improving endothelial function. In another, the greatest dose of cacao flavanoids caused the largest drop in blood pressure. Still another discovered that while dark chocolate did not reduce blood pressure, improve lipids, nor reduce oxidative stress, it did improve coronary circulation.
Dark chocolate and cardiovascular disease.
You?ve heard about the cholesterol-fed rabbit; what about the cocoa-fed rabbit? When the former is an effective vehicle to review the negative effects of poor lipid clearance, the second is a testament to the inhibitory effects of cocoa polyphenols on lipid peroxidation. We have similar findings in rodents. Feeding hypercholesterolemic and normocholesterolemic rats polyphenol-rich ?cocoa fiber? (defatted, sugar-free chocolate, basically) reduced markers of lipid peroxidation both in groups (PDF). Additionally, it seems to work very well in test tubes.
In humans, both with normal and elevated cholesterol levels, eating powered cocoa mixed with hot water lowered oxidized LDL and ApoB (LDL particle number, which, should you remember my post on lipid panels, you need to lower) counts while increasing HDL. All three doses of high-flavanol powered cocoa ? 13, 19.5, and 26 g/day ? proved beneficial. If you?re wondering, 26 grams of powder is all about a quarter cup. Additionally, it works if you drink it with milk (with no, Hershey?s syrup doesn?t work the same).
Source: http://beverages.organicxbenefits.com/organic-chocolate-drinking-benefits/
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