Chocolate - A Super Food?

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Created on Monday, 13 February 2012 13:01

Written by Maria Tadd

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For some of us, chocolate is simply irresistible. If chocolate is what we need, nothing else will do. I have been known to raid my refrigerator in a hopeless attempt to satisfy my craving when what I really need is a chocolate fix.

The cacao plant is indigenous to the Americas and has been around for thousands of years. The Olmecs, an ancient tribe (1200 to 300 B.C.), from the tropical lowlands of South Central Mexico were the first to domesticate the cacao plant. However, the Mayans were the first true chocolate aficionados. They discovered its mood elevating and medicinal properties. They created a variety of hot and cold bitter chocolate drinks which were mixed with spices, water and chilies. They also mixed the beans with corn and flavorings which were high in nutrients. If we were to make these healthy drinks or dishes, we would probably find them to be way too bitter and inedible.

The chocolate we enjoy today is a far cry from what our ancestors ate. Although raw cacao is available one has to acquire a taste for it. So the question is, does processed chocolate provide us with any health benefits? The answer is yes.

Many studies have shown that chocolate does have some health benefits. Recently, a Swedish study found that people who eat chocolate have increased survival rates after a heart attack ― and it may be that the more they eat, the better.

Cacao vs. Cocoa

If you are looking for a food packed with antioxidants, take a look at cacao or raw chocolate. We are familiar with antioxidant rich foods such as red wine, green tea and blueberries but raw chocolate is far superior containing 10x or more antioxidants! It also contains vitamin C, phenethylamine (PEA, the feel good neurotransmitter), Omega 6 fatty acids, tryptophan and serotonin and magnesium.

Research shows that antioxidants have other potential influences on vascular health, such as lowering blood pressure, improving blood flow to the brain and heart, and making blood platelets less sticky and able to clot.

However, before you grab a chocolate candy bar or slice of chocolate cake, it’s important to understand that not all forms of chocolate contain high levels of antioxidants.

Cocoa naturally has a very strong, bitter taste. When cocoa is processed into chocolate products, it goes through several steps to reduce this taste. The more chocolate is processed, the more antioxidants are lost. The good news is that most major chocolate manufacturers are looking for ways to keep the antioxidants in their processed chocolates.

The healthiest choices are likely dark chocolate over milk chocolate (especially milk chocolate that is loaded with other fats and sugars) and cocoa powder that has not undergone Dutch processing. For today’s chocolate aficionados there are many choices available at health food stores, food co-ops, specialty stores and of course on line. It is important to look at the cocoa content – is it 55%, 70%, 80% or pure cocoa as in 100% cocoa? It is always good to read labels. And you might be surprised as I was when I found out that a Hershey bar contains only 10% cocoa.

Perhaps chocolate truly is manna from heaven.

Happy Valentine’s Day!

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