The first, second and third Edition of Changing Habits Changing Lives has a whole chapter on chocolate. Yes chocolate can be good for you, but I found that most of the chocolate being made is tainted with hydrogenated vegetable oils, additives, preservatives, colours, flavour, powdered milk solids, soy, protein isolates, lecithin, and much more. In fact some chocolates had no chocolate what so ever – it was all fake.
There is much research about pure chocolate or cacao, I’m seeing it more and more in main stream media about the benefits of the cacao bean and dark chocolate. I must stress here that this article is not about the run of the mill chocolate that you see at the grocery store which I’ve just described. What I’m talking about is pure cacao. The benefits are abounding including lowering blood pressure and creating clarity of mind. Cacao is abundant in antioxidants, minerals, vitamins and many unique properties.
One of the unique properties of cacao is theobromine (a chemical related to caffeine). Theobromine was discovered in cacao and a few other plants in the 19th century, by 1916 it had been extracted from the bean and was being used in medical treatment for oedema and angina. In modern medicine the compound theobromine is used as a vasodilator, this means it can dilate smooth muscle such as the blood vessels, bronchial tubes, large intestine. It is also used as a diuretic and heart stimulant. Recent research shows the effects of how theobromine can lower blood pressure as well as help with asthma.
Theobromine despite its name is not related to bromide, and it does not have an addictive nature or have the same strong affects as caffeine has on the nervous system. Encased within the cacao bean along with the other minerals, vitamins and antioxidants, fats, amino acids and carbohydrates; theobromine has health giving effects on many parts of the body.
The cacao bean can have up to 10% of its weight made up of theobromine, the effects of the theobromine on the body can be up to 6 – 10 hours after consumption
Other wonderful compounds of cacao are the antioxidants. Antioxidants protect the body from aging and diseases caused by free radicals and oxidation. The cacao bean contains up to four times the antioxidants of traditional cacao powder, scientists from Cornell University in the US discovered that cacao contains twice the antioxidant content of red wine, and up to three times that of green tea.
There are many antioxidants in chocolate and one particular subgroup called flavanols have wonderful effects on the brain and memory. Statistically as we age it seems mild cognitive impairment effects more and more westerners, this frequently progresses to dementia and onto Alzheirmers. Researchers have reported that eating cacao flavonols daily may improve mild cognitive impairment. It seems consumption of dark cacao may act directly on brain structure and function by protecting neurons from injury, improving metabolism and communication between the neurons. The flavanols also produce a compound called nitric oxide, which is a compound that supports healthy circulation and cardiovascular health.
There is a current standard for testing and measuring the antioxidant effectiveness of various foods. It is called the ORAC Score. The higher the ORAC score, the higher the concentration of antioxidants present in the food. (Source: US Department of Agriculture / Journal of the American Chemical Society.) Here is a comparison of the ORAC score per 100 grams for some common foods known to have a high antioxidant level, listed in descending order.
• Dark Chocolate – ORAC 13,120
• Milk Chocolate – ORAC 6,740
• prunes – 5,770
• Raisins – 2,830
• Blueberries – 2,400
• Blackberries – 2036
• Kale – 1,770
• Strawberries – 1540
• Spinach – 1260
• Raspberries – 1220
• Brussel Sprouts – 980
• plums – 949
• Alfalfa Sprouts – 930
• Broccoli – 890
Does that mean I can eat my chocolate before my broccoli???
A Real Food Menu for the Holiday Season!
Healthy Holiday Season Recipes It's the holiday season once again and we all know that that means a little extra...
0 Comments