Benefits of Cacao & Chocolate

Dear Friends,

I hope you celebrated the NEW YEAR with lots of fun and happiness. I wish you happiness throughout the year in all your moments. So now let us see the benefits of cacao.

Early colonial records indicate how cacao was used as a medicine and acted as a carrier in the administration of other remedies in the 1500's. The medicinal value of cacao was in its ability to treat weak patients with a variety of dis-ease. It was particularly known to improve digestion and stimulate kidney and bowel function. Additional diseases that responded to treatment using cacao was anemia, fatigue, fever, low sex drive, respiratory troubles, poor appetite and low breast milk production. In addition to the cacao bean, the oil/butter was used in the treatment of skin problems including eczema, psoriasis and burns. Today, cacao oil is considered a beauty aid in its use as a skin moisturizer, lubricating agent and when combined with the cacao bean, is used to make the chocolate confectionery we're familiar with. All chocolate is derived from the cacao bean/seeds. Spanish nicknamed it as 'black gold'.

With over 300 identifiable chemical compounds, cacao is one of the most complex and pleasurably satisfying foods on the planet. In its raw form, cacao contains anandamide (a euphoric substance), arginine (a natural aphrodisiac), neurotransmitters that stimulate and balance brain activity, tryptophan (an anti-depressant), antioxidants and other beneficial compounds known to have rejuvenating and anti-ageing elements. Cacao is high in the mineral magnesium, essential for helping the heart to pump blood efficiently, building strong bones, and lowering blood pressure. In fact, the strong desire for chocolate during the female menstrual cycle may be related to cravings for magnesium, a mineral with calming qualities. Cacao is a good source of the beauty mineral sulphur, responsible for healthy skin, nails and hair.

Unprocessed cacao has an enormous 10% antioxidant concentration level. It is twice as high as the antioxidant concentration in processed cocoa and ten times as high as blueberries! Researchers at Cornell University have shown that cocoa contains more antioxidants per cup than a similar serving of red wine or green tea and may be a healthier choice.

 Antioxidants are phenolic substances in our food which have a protective effect on our bodies. They protect out DNA by scavenging the free radicals that cause damage. Free radicals are the by-products of oxygen use by our cells. Antioxidants remove the free radicals and prevent and repair the damage done by them. The protective effects of antioxidants encompass:

• heart disease
• macular degeneration
• diabetes
• cancer
• aging

Phenolic compounds (flavanols) are the compounds which protect plants from insects and disease.

The Journal of Clinical Nutrition has reported that the antioxidants in chocolate protect the heart and circulatory system. The magazine Circulation and the Journal of the American College of Nutrition report that eating a few squares of dark chocolate daily increases the blood vessels ability to dilate.
This vasodilation has the benefit of lowering blood pressure. It is also key to why cacao can assist with migraines.

It is thought that dark chocolate also improves the cellular functioning of those cells lining blood vessels. It causes the blood vessels to be more flexible and lowers the risk of hardening of the arteries.
The antioxidants in cacao are also shown to lower LDL (bad cholesterol)
Research done at the University of California at Davis has shown that the antioxidant levels in the blood of subjects that consumed semisweet chocolate rose for six hours afterward.

Some benefits of raw cacao and raw chocolate include:

•  It acts as a stimulant, so that the energy level in your body will receive a boost and you will feel better about yourself.

• It can also help to reduce chronic fatigue and general weakness caused by stress.

• Raw chocolate and raw cacao can help strengthen your cardiovascular system.

• This special super food helps to regulate your sleep.

• Most importantly, pure chocolate directly stimulates various neurotransmitters in your brain (such as serotonin) to help reduce depression and to give a sense of euphoria or a sense of well being. Hence, your mood will be uplifted and you will feel better about yourself.

• Raw chocolate has a very high ORAC quotient. ORAC stands for Oxygen Radical Absorbance Capacity. This is an important property, as it denotes the ability to absorb free radicals from your body. This can be a very useful concept for helping you to protect your body from carcinogens and free radicals that cause cancer.

•  Raw chocolate is also considered as a mild aphrodisiac as it has shown to increase sexual appetite after regular consumption.

• Raw chocolate can also help stimulate your immune system.

It is not often that science discovers that what we love to eat is also good for us. In the case of chocolate, it has been shown that is the number one antioxidant food on the planet. This is good news to chocoholics everywhere.

What shall we talk about it more? We'll see how the ancient Mayans & Aztecs were treasuring this Cacao.

Bon Apetit
Bournabiski