Chocolate
From Wikiwel
Dark chocolate is made from cacao or cocoa. All chocolate starts as harvested cacao beans from the plant’s seed pods. Once harvested, the cacao beans are typically fermented and dried before being sent off to factories for further production. Pure cacao and pure cocoa powder both have antioxidants and health benefits. However, raw cacao powder is different because it does not undergo any heating and therefore has more nutrients and health properties. Raw cacao powder is made by cold-pressing unroasted cocoa beans so it retains more of its natural goodness while cocoa powder is typically heated at much higher temperatures. Dutched cocoa also gets washed in a potassium solution that neutralizes its acidity, which gives it a darker color and a more mellow flavor.
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Special Precautions of Dark Chocolate
- Acrylamide : Cocoa beans are roasted to develop the characteristic chocolate flavor. During the roasting process, however, they are prone to developing high amounts of acrylamide.
- Eating too much of chocolate may cause health problems. The cocoa butter in chocolate does contain saturated fat, which can increase blood cholesterol levels, and high cholesterol may contribute to heart disease. Chocolate is high in calories and eating too much therefore make you fat, increasing your risk of heart disease. Over eating of chocolate can also lead to obesity.
- People prone to forming calcium oxalate stones (Kidney Stones (Renal Calculi)) may be asked by their doctor to limit or avoid certain foods if their urine contains an excess of oxalate: rhubarb, spinach, beets, swiss chard, wheat germ, soybean crackers, peanuts, okra, chocolate, black Indian tea, sweet potatoes.
- Despite the benefits that chocolate may have, it shouldn’t be an excuse to consume it at every meal! Chocolate should be consumed only in moderation, preferably in accompaniment with a healthy diet. It should also not be used to replace the other healthy sources of flavonoids in your diet, such as grapes and blueberries.
- Avoid when you have Cold sores (Herpes) : Chocolate is a rich source of arginine.
- Drug Interaction : Antidepressant Monoamine Oxidase (MAO) inhibitors (such as phenelzine (Nardil, Nardelzine) and tranylcypromine (Parnate) are just one category of drugs that shouldn't be consumed with excessive amounts of chocolate and other caffeinated foods. Caffeine can also interact with stimulant drugs such as Ritalin (methylphenidate), increasing their effect, or by decreasing the effect of sedative-hypnotics such as Ambien (zolpidem). Using bronchodilators with caffeinated foods and drinks can increase the chance of side effects, such as excitability, nervousness, and rapid heart beat.
The benefits of Dark Chocolate are
Raw, unprocessed cacao is filled with essential vitamins and minerals, as well as antioxidants. Organic, raw dark chocolate contains minerals including magnesium, sulfur, zinc, iron, copper, potassium, manganese and calcium. It also contains vitamins B1, B2, B3, B5, B8 and E, and is a good source of protein and fiber. The fats that raw cacao contains also support well-being. They include oleic acid, a monounsaturated fat that is also found in olive and coconut oils, plus saturated fats, which the body needs to properly function.
- Antioxidant : Dark chocolate contains more flavanols and polyphenols (Catechins) than fruit juice. These antioxidants could prevent heart diseases and cancer. Cacao seeds are a 'Super Fruit' providing nutritive value beyond that of their macronutrient composition. Two groups of antioxidants prevalent in dark chocolate are flavonoids and polyphenols. Dark chocolate’s cocoa has actually been shown to have the highest content of polyphenols and flavonoids, even greater than wine and tea. So the higher the cacao/cocoa percentage of your next dark chocolate bar, the more awesome antioxidants you’ll consume.
- By acting as a deoxidizing agent, the phenols prevent clogging of arteries, thus averting heart attacks. Flavonoids are the same chemicals found in red wine, which has also been found to lower LDL cholesterol (low density lipoproteins, “bad” cholesterol) levels as well as exert a protective effect against coronary Heart Disease. In addition to this, one-third of the fat content found in chocolate is in the form of stearic acid. Although it is a saturated fat, stearic acid exerts a neutral effect on cholesterol levels; that is, while it does not appear to raise cholesterol levels in some studies, it does not appear to lower them either.
- For people with Hypertension (High Blood Pressure), eating dark chocolate can significantly reduce blood pressure.
- Researchers have discovered that a dose of dark chocolate daily could protect patients from complications associated with cirrhosis of the liver. Liver cirrhosis increases the risk of bleeding from too much pressure in the veins that supply the organ with nutrients. Dark chocolate could protect from rupture of blood vessels that occurs from portal hypertension (high blood pressure in the liver).
- Research shows that the cocoa butter in the chocolate coats the teeth and may help protect them by preventing plaque from forming. It helps thwart mouth bacteria and stop dental decay.
- Chocolate may reduce Risk of Stroke.
- Contains resveratrol.
- Cocoa flavanols boost memory and cognitive function by improving insulin sensitivity.
- Weight Loss : Amounts of theobromine in the body are also known to promote weight loss. Studies have shown that theobromine is one of the few natural substances which can effectively reduce eating urges and hunger pangs. It’s also known to help break down the excess fat in the body.
Theobromine is also an effective stimulant. As such, it gives you enough energy to last through the day despite controlling your urges to eat.
- Cough : Theobromine, nutrient found in chocolate helps curb coughing by relaxing the nerve that triggers coughs.
- Stroke : Researchers have discovered that the intestinal Bifidobacterium and lactic acid bacteria breaks down chocolate and ferments it into anti-inflammatory compounds, making the dark stuff highly useful in terms of heart health. When these compounds are absorbed by the body, they lessen the inflammation of cardiovascular tissue, reducing the long-term risk of stroke
- Tooth Decay : Researchers found that teeth treated with theobromine lose about 10 percent less calcium than teeth treated with fluoride when exposed to acids.
- Cancer : Given chocolate’s rich supply of flavonoids, researchers have also investigated whether it may play a role in cancer prevention. The studies in cancer prevention are still emerging. A recent review of studies on the cancer protective properties of cocoa concluded that the evidence is limited but suggestive. More rigorous studies should be conducted on chocolates’ cancer protective role, concluded the author, because it provides ‘strong antioxidant effects in combination with a pleasurable eating experience.'
Main Combinations
- Overweight, fat accumulation : Cocoa beans + orthosiphon + Green Tea (or Mate Tea) + Green Coffee
