CHOCOLATE LOVE
I am not a sweet tooth but from time to time I really feel like a piece of dark chocolate. I crave the bitterness of the chocolate more compared to the sweetness. The chocolate I choose would be dark chocolate (85% to 99% cacao) and I also enjoy raw cacao nibs. They can truly be considered a superfood and is the right choice for an indulgence, if you pick the right product and consume it in moderation.
The study by Roy Morgan Research revealed that in Australia the chocolate consumption has increased from 65.3% (12.5 million) in 2013, to 68.4% (or just over 13.5 million people aged 14+) in 2018, with people eating some kind of chocolate in an average of four weeks.
However, it is important to keep in mind that the health benefits of processed, highly sweetened chocolate are nil and that the health benefits of dark chocolate are numerous and quite impressive. At the end of the day, it really depends on what type of chocolate you consume to facilitate your brain and heart health and protect against disease.
The main benefits of dark chocolate are due to its high flavonoid and polyphenol content, which act as a natural antioxidant. Antioxidants include vitamins, minerals and phytonutrients which are nutrients found in plants that develop to protect the plant from damaging environments. Phytonutrients have been shown to be beneficial in lowering blood pressure, cholesterol and inflammation.1
Antioxidants protect the body against disease and aging caused by free radicals. Free radicals are unbalanced compounds created by cellular processes in the body, especially those that fight against environmental toxins, we are exposed to on a daily basis.
Raw cacao in dark chocolate contains up to four times the antioxidants of traditional cacao powder and has the highest antioxidants value of all the natural foods in the world. Scientists from Cornell University in the US recently discovered that raw cacao contains nearly twice the antioxidant content of red wine, and up to three times the antioxidant content of green tea.
The flavonoids in cacao can prevent fat-like substances in the bloodstream from oxidising and clogging the arteries, and cacao has also been found to help regulate blood pressure and reduce cholesterol while building the immune system.2
The cacao bean is also rich in magnesium, an energy mineral and vital electrolyte, which is associated with calming the body's nervous system.
The super-food is also a great source of sulfur which is associated with strong nails, shiny hair and a healthy liver and pancreas. According to Dr Gabriel Cousens, this is due to cacao's mono-amine oxidase enzyme inhibitors (MAO inhibitors), which are associated with weight loss and maintenance.3
However, it is important to not indulge too much in this superfood. Cacao is very powerful on the central nervous system and over-indulging can aggravate it as well as interfere with calcium retention.
After talking so much about cacao and chocolate, it’s time to enjoy some.
Click here to access my favourite heavenly brownie recipe, full of health promoting ingredients. Enjoy!