SUPER FOOD - CHOCOLATE!

Just the word is nice to say; CHO...C..O..L...A.T.E.......it rolls of your tongue indulgently, but what actually is it and why is it good for you?

CHOCOLATE- THEOBROMA CACAO ; is made from the cacao bean. This is inside a pod which believe it or not grows on tress. The beans are sorted and then crushed in a mill, next they are roasted which and mixed with liquid coca mass ( the white bit that surrounds the cacao beans) this silky liquid is sweetened and turns into to that delicious goo we call chocolate.

Chocolates dark past...                                                              

Chocolate is known the world-over as the ‘feel-good’ food, a therapeutic and ancient whole food and an indulgent treat. But what are the true origins of this culinary versatile delight? For sure it’s been around for centuries but it’s come a long way from the chocolate Mars bar we see on a shop shelves today.

The history of chocolate chequered past starts in the new world .It's known that the Aztecs and Mayans created a drink made from the beans of the cacao tree. They called the beverage cocoatl. In 1528, the conquering Spanish brought the concoction known as chocolate (cho-co-LAH-tay) back to Spain. In 1615, chocolat (sho-co-LAH) debuted at a royal wedding in France. From there, it made its way to England in 1662 as chocolata. The first chocolate house was opened in London in 1657. Chocolate cost 10-15 shillings per pound and was considered a beverage for the elite class.

Chocolate is a super-food!

This humble cacao been that is the origin of what we know as chocolate is grown in Ecuador, Brazil, Mexico Papua New Guinea, Indonesia, Colombia, Costa Rica, Peru and The West African countries of cote de ivory and Ghana. All of these cultures a have been using chocolate for medicinal means for a long while like moisturizing skin with cacao butter cream,

Chocolate contains powerful antioxidants called flavonoids, as well as some magnesium. These nutrients may help lower blood pressure and reduce your risk of heart disease and stroke. So chocolate is what Nutritionist call a super-food.

Raw chocolate is highest in anti-oxidants but dark chocolate is the most nutritious common form of chocolate. Compared with milk chocolate, it contains more than double the amount of heart-healthy flavonoids. Milk chocolate has another strike against it: The added milk it contains may reduce the body’s ability to absorb the beneficial flavonoids. To enjoy the delicious taste of chocolate and receive the benefits of flavonoids, choose a dark-chocolate variety that contains at least 70 percent cacao, or cocoa.

The best dark-chocolate varieties contain only one type of fat -cocoa butter and do not contain added palm oil, coconut oil, or milk fat. Technically, they are all saturated fats, but cocoa butter has a neutral effect on cholesterol levels, so it won’t raise your blood cholesterol the way other saturated fats will. So in moderation chocolate is very good for you. Its the added sugar and milk that’s in most chocolates that is bad for you not the bean itself. So try to get a dark chocolate with reduced sugar and if you are diabetic go for the sugar free alternatives.

The dark chocolate also serves as a powerhouse of antioxidants.

• It reduces blood pressure.

• Dark chocolate is rich in antioxidants

• It helps in the proper functioning of your cardiovascular system

• It increases the appetite. It helps in reducing weight

It can help in curing several diseases like heart disorders and cancer. Dark chocolates help the brain to release endorphins, which help in mood elevation and also remove headaches. It is also a good remedy for treating depression. People undergoing through the treatment of high blood sugar can also have dark chocolate as it is beneficial for diabetes.

By dilating the blood-vessels of the brain the flavonoids of the dark chocolate help in supplying more blood and oxygen to the brain thereby increasing the power. The flavonoids maintain the blood pressure and also reduce the chances of blood clotting, which results in lesser heart attacks and strokes. The antioxidant property of dark chocolate helps it in reducing the LDL cholestrol of the body. It also reduces the probability of getting Alzheimer’s disease. It also increases longevity. The cocoa butter obtained from the cocoa beans acts as a good and natural moisturizer. Massaging the skin with dark chocolate improves the texture of the skin. Cocoa from early ages has been used as an anti-bacterial food. Hence it can be used for preventing dermatitis, eczema, and it removes stretch marks during and after pregnancy. Being a rich source of magnesium it helps in proper working of your heart. Consuming few pieces of dark chocolate regularly help in maintaining your blood pressure.

Raw or Cooked chocolate?

Unfortunately, once the chocolate from the cacao plant goes through the standard roasting process, the majority of its nutrients dissipate. In some cases, roasting increases the negative effects of some substances such as caffeine. While raw chocolate naturally promotes alertness, the caffeine present in roasted chocolate causes insomnia, irritability and anxiety.

In order to get the maximum benefits from chocolate consumption you should eat raw, organic chocolate. Available in a variety of forms and is easiest sourced on-line. Raw chocolate is minimally processed and free of fillers. It is also available unsweetened or with the addition of unrefined sweeteners. Here are two examples of how you can enjoy raw chocolate

Cocoa Powder

Cocoa powder is the least processed form of cocoa, making it the highest in flavanols, which research suggests may help protect the body from illnesses. For a deep, rich chocolate flavour, add cocoa powder to drinks, shakes or ice cream. Keep in mind that combining cocoa powder with dairy products may minimize its effectiveness, so use soy or rice milks in your recipes if possible.

Cacao Nibs

Another convenient, enjoyable way to eat raw chocolate is cacao nibs. These resemble chocolate chips and the two can sometimes be used interchangeably. For example, you may add cacao nibs to a granola or trail mix for a great snack. You'll find cacao nibs have a deeper, more natural chocolate-y flavour than the chips you're accustomed to.

While the majority of the world's chocolate is roasted, processed and contains unwanted sweeteners and fillers, you'll have plenty of options to incorporate raw, organic chocolate into your diet. Both cocoa powder and cacao nibs are available from online nutrition shops as well as many grocers and health food stores. Even some unsweetened or bittersweet chocolate bars, while containing roasted chocolate, still maintain some nutritional value.

A sweet goodbye from the

                                              Nutri Fit Nutrition Food Coach- Lucie R Perkins.