Food of the gods
History of Chocolate
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 these antioxidants are flavonoids and polyphenols. Chocolate contains greater amounts of these than either tea or red wine. The higher the percentage of cocoa in your chocolate bar, the greater the number of antioxidants.
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.
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.
Better Brain Function
Eating chocolate also increases the flow of blood to the grey matter in the brain. Cocoa flavonols may benefit conditions associated with reduced blood flow to the brain. These conditions include 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.
Makes You Happy
The essential amino acids in dark chocolate help increase the production of the happy hormone serotonin. This can help alleviate feelings of anxiety and depression. It also contains the chemical phenylethylamine, which occurs naturally in your body and gives you the same boost you feel when you fall in love!