Chocolate anyone?
Chocolate comes from the cocoa bean, which literally means ‘food of the gods’. And, historically, chocolate was so prized, cacao seeds were used as a form of currency (and, of course, some enterprising sorts even found a way to make counterfeit cocoa). It turns out those Mayans and Aztecs knew a thing or two because modern scientific research is finding new ways in which chocolate – good quality chocolate, at least – can be worth its weight in gold when it comes to your health.
The use of chocolate dates back thousands of years. The Mayans were the first to discover its powers. They worshiped the cocoa tree and called the chocolate (or xocolatl) they created from it the ‘food of the gods’. The Mayans used it for a myriad of purposes, including making from it a ceremonial drink of ground cocoa beans, vanilla and other spices, such as chilli. Cocoa was highly valued for its healing and medicinal properties. The Mayan chocolate was very different from the chocolate we know today – not least because it contained no sugar. Spanish explorer Christopher Columbus brought cocoa beans back from his travels in the Americas in the 16th century. No one was particularly impressed, and the Spanish kept the cocoa bean to themselves for decades. Once cocoa started catching on, Spanish cooks experimented with the recipe and added sugar to sweeten it. By the 17th century, it had made its way to France and the court of king Louis XIII and, in 1615, David Chaillou was given a ‘royal authorization’ to open the first chocolaterie in Paris. In 1657, chocolate made its way to Britain. Chocolate was still enjoyed pretty much the way the Mayans made it right up until the Industrial Revolution, when the cocoa press (that could separate the cocoa butter from the powder we now call cocoa) was invented. A number of other new processes also made the chocolate creamier, smoother and tastier. The world’s first chocolate bar was created in 1847. And the rest, as they say, is history!
The healthiest forms of chocolate are dark chocolate (70% cocoa content or higher) and cacao nibs, the original, natural form. (Just in case you are wondering, the health benefits of milk or white chocolate, and any of the processed sweetened stuff are slim to none!) Here’s what it can do for your health.
1. Fights against disease
Dark chocolate and cacao nibs are high in antioxidants, which help fight free radicals that can damage the cells in your body. Two groups of antioxidants found in dark chocolate are flavonoids
and polyphenols – and they’re found in greater amounts in chocolate than either tea or red wine. The higher the percentage of cocoa in your chocolate bar, the greater the number of antioxidants.
2. Good for heart health
Research also shows the flavonols in dark chocolate have a positive effect on heart health by lowering blood pressure, improving blood flow to the heart and making blood less sticky and able to clot.
3. May help lower cholesterol
The polyphenols in chocolate are thought to be involved in cholesterol control. In one scientific study, researchers found a decrease in both total and LDL (“bad”) cholesterol of 6.5% and 7.5%, respectively.
4. Better brain function
Eating chocolate also increases the flow of blood to the grey matter in the brain. It’s been suggested that cocoa flavonols would benefit conditions associated with reduced blood flow to the brain,
including dementia and stroke. A study of the elderly that looked at consumption of flavonols (in dark chocolate, tea and red wine) lead to better cognitive function.
5. Makes you happy
The essential amino acids in dark chocolate help increase the production of the happy hormone serotonin, which can help alleviate feelings of anxiety and depression. Chocolate also contains the
chemical phenylethylamine, which occurs naturally in your body and gives you the same boost you feel when you fall in love!