Chocolate - Rich in Antioxidants, Taste, and History

By: Lisa J. Lehr
Submitted: 2007-01-17 16:17:40
Print this article | Tell a friend | For publisher | Social Bookmarking
Rating:
 

Chocolate used to be considered an indulgence, and foods made of chocolate often go by names containing words such as "decadent," "sinful," and "Devil's." We now know that not only is chocolate "okay...occasionally," it is good for us...in moderation, of course. Chocolate has truly become the latest hero in the fight against obesity, heart disease, and general poor health.

When the Spanish explorer Hernan Cortes returned from Mexico in the early 1500s, he brought with him the sacred drink of the Aztecs. Made from the roasted seeds of Theobroma cacao, the drink was flavored with a blend of exotic ingredients, and although Cortes had come to like this concoction, the Spanish eventually added sugar, vanilla, and cinnamon for a sweeter drink more pleasing to the European palate.

The secret recipe was eventually leaked to Europe, and first appeared in London in the mid-1600s. By 1765, the American colonists were enjoying cocoa made from West Indian beans. Cocoa powder was developed by a Dutch chocolate maker, and his patented process for pressing cocoa butter from the roasted beans made possible the production of both instant cocoa and solid chocolate.

Theobroma means, appropriately, “food of the gods.” Contrary to popular belief, chocolate has little caffeine; its main stimulant is the much milder theobromine. The darker the chocolate, the higher the content of theobromine.

Cacao beans are extremely rich in the antioxidant compounds flavonoids, phenols, catechins, and procyanidins; dark chocolate, in fact, has four times the antioxidant content as tea, and one and a half ounces of it have about the same amount as a glass of red wine. (Dark chocolate has twice the antioxidants of light, and white chocolate has none.) Chocolate also contains significant amounts of iron, magnesium, and phosphorus.

Chocolate causes the brain to release endorphins, the natural opiates that are our pleasure chemicals; and phenylethylamine, another compound in chocolate, is thought to stimulate the same physical reaction as falling in love. The smell alone slows brain waves, inducing a sense of calm.

Possible good news for headache sufferers: because cocoa reduces the blood platelet adhesion that can lead to headaches, it may be a headache reliever. Research has also shown that parts of the cocoa bean fight mouth bacteria and stop dental decay.

The quality of the chocolate makes all the difference. The key is to eat high-quality dark chocolate with a 60 to 70% cocoa solid content. Normal dark chocolate has around 30%; ordinary chocolate has as little as 10 to 20% cocoa content, with a lot of sugar and hydrogenated vegetable fats. Dark chocolate is actually quite low in fat and sugar; the fat in cocoa is stearic acid, some of which converts in the body to oleic acid, a monounsaturated fat similar to that found in olive oil, well known for its health benefits. The Swiss eat the most chocolate of anyone--about twice as much as Americans--yet they have among the lowest obesity rates.

So forget the guilt; go ahead and enjoy your chocolate. And while you’re at it, get chocolate with nuts. They’re a tremendous source of vitamin E, heart-healthy fats, and virtually no saturated fats. Just remember to make it dark chocolate, and to indulge in moderation.

© Lisa J. Lehr 2006

Lisa J. Lehr is a freelance writer and Internet marketer specializing in direct response and marketing collateral. She holds a biology degree and has worked in a variety of fields, including the pharmaceutical industry and teaching, and has a particular interest in health, pets, and conservative issues.
Please visit her blog at http://antioxidantadvocate.blogspot.com
If you’re looking for a copywriter, go to http://www.justrightcopy.com Just Right Copy--because words sell.

Article source: Expert Articles

Most Recent Articles in Chocolate category

  • Gourmet Chocolates... Everybody's Weakness - By: Crizza Reyes
    Chocolate is the voice of passion and love, whether it is the love of chocolate itself or as an expression of love for another human being. The way its texture feels in your mouth as it melts is very satisfying and its richness takes this pleasure to a whole new level.
  • Indulge in Gourmet Chocolates - By: Crizza Reyes
    Chocolate is the voice of passion and love, whether it is the love of chocolate itself or as an expression of love for another human being. The way its texture feels in your mouth as it melts is very satisfying and its richness takes this pleasure to a whole new level.
  • Cocoa Beans and the Fierce Competition in the Chocolate Industry - By: Cristian Stan
    Chocolates are always referred to as feel-good foods. They are the simple luxuries of life. However, making chocolates is never simple - especially not with the fierce competition perceived in the chocolate industry these days.
  • Celebrate with custom chocolate coins - By: Ajay Shringi
    Chocolate - ah, the rich, seductive swirl of thick, creamy chocolate melting at the tip of your tongue sends all your senses into a tizzy of pleasure. Every time you bite into a piece of chocolate, whether it is white, brown or even bitter chocolate, you cannot help but heave a sigh of pure, undiluted pleasure. This is the reason why more and more people are celebrating with chocolate favors.
  • Custom chocolate cigars make the perfect gift - By: Ajay Shringi
    This year, why not floor your competition with a gift that they will never forget? Delicious, personalized chocolate cigars carrying a heartfelt personal message will leave an impression that won't go away in a hurry.
  • Cocoa Commodity Prices are affected by the US Economy - By: Cristian Stan
    With the recent slump in the U.S. economy, cocoa manufacturers have experienced a downfall in their commodity pricing. The U.S. is one of the biggest consumers of cocoa, as it is the main ingredient of chocolate and chocolate drinks. The slowdown in the U.S. economy had triggered a not-so good effect in the cocoa industry all over the world.
  • Cocoa Beans are the Super Food of the Future - By: Cristian Stan
    Super foods are defined as food items that can ward off diseases like cancer, heart ailments, cholesterol, and a whole list of others. These foods have high phytonutrient content that can only be good for your health. Any food containing significant amounts of vitamins, antioxidants, dietary fibers, minerals, and enzymes can be regarded as a super food.
  • Services provided with chocolate fountain - By: Awais Ashraf
    Since previous twenty years one of the most remarkable unmatched and fun inclusions to weddings, birthday parties and other occasions is chocolate fountain. A chocolate fountain has turned into one of the most preferable and ideal appendage for parties having a factor of joy and amazement for the crowd.
  • Hand Made Chocolates and Flowers - By: Timothy Spencer
    A bouquet of flowers always comes best with a box of chocolates. However, there are no more special than hand-made Belgian chocolates with that bunch of fresh flowers. This article explains how a box of Belgian hand-made chocolates is the best from other kinds of chocolates you can find from the nearest supermarket.
  • Sweeten Your Wedding Day - By: Promila Saini
    Traditionally, wedding days are filled with flowers and laces, yes, that could still work but where's the uniqueness and "one of a kind" concept that you are looking for? Instead of settling to the use of flowers and laces, why not try chocolates and sweets?