For a long time, this indulgence was touted as guilty pleasure or a junk food to be loved every now and again. Even still, the average American eats nearly 10 pounds of chocolate every year.
And with using chocolate dating back as far as 1900 BC, it surely seems like chocolate will not be going out of fashion anytime soon.
It is clear that people enjoy chocolate. What if chocolate could be beneficial for you?
Learn what the experts need to say and discover the hidden advantages which are locked within this time-honored treat!
1. Chocolate is packed with antioxidants!
You might have already discovered that chocolate is high in antioxidants. However, what does this really mean for you?
Well, antioxidants are a group of natural food substances like catechins, polyphenols, and flavanols that fight free radicals in our body.
Free radicals cause inflammation and oxidation, which bring toward cancer, chronic disease, and aging processes.
Thus, antioxidants can get therapeutical by disarming free radicals as well as their related health issues.
The raw, unprocessed seeds from the cocoa tree are rumored to be among the greatest food sources of antioxidants. Nonetheless, it is vital to notice that the antioxidant component can be found in the non-fat portion of the cacao beans, not the cacao fat or ‘cacao butter,’ as it is additionally called.
Therefore, cacao powder and good -quality dark chocolate are the best, greatest-antioxidant types of chocolate. Dairy milk and white chocolate (which are higher in fat) contain far fewer antioxidants by comparison.
2. Cacao Features Some Astonishing Nutrients!
Cacao includes a surprisingly large number of minerals and nutrients, including:
And even iron!
Not a poor nutritional profile for a ‘treat food ’?
3. Chocolate Might Improve Your Brain Health
Many of the healthful elements in cacao can cross the blood-brain barrier. Resveratrol and flavonoids are neuroprotective and anti-inflammatory, meaning that they might play a role in reducing inflammation within the Central Nervous System.
The mental aspect may also be attributed to the stimulatory theobromine and caffeine in cacao, along with while this research continues to be in its infancy, it is a claim that is biologically plausible.
4. Chocolate Might Be Good For Blood Pressure
Now, this is news. It appears that chocolate can help to maintain our blood pressure down!
Some experts explain that the flavanols in chocolate interact together with the endothelium that lines our arteries, causing cells to produce nitric oxide.
It is very good news for our cardiovascular health although nitric oxide’ that is ‘ might seem like a frightening word. This natural gas helps the arteries to relax, which contributes to lower our overall blood pressure and then relieves the resistance to blood circulation.
Regrettably, early trials indicate that eating chocolate alone is only likely to have a moderate impact on your blood pressure, at best. However, as a part of an overall diet and lifestyle strategy, it appears that a bit of dark chocolate might have a place in keeping good heart health.
5. Eating Chocolate Makes You Feel Good
You may have discovered that chocolate could be a ‘mood- love affair that was ‘ and enhancer’ -inducer.’ This excellent compound excites all those feel-good endorphins which make the world suddenly seem like an even bigger, brighter, better location. It might even improve serotonin production, and also mimics the sensation of falling in love inside your brain. That is something to smile about!
Firstly, much of the research around chocolate has been done in smaller-scale studies that may not be backed up by other replicable research. To put it differently, the signs is early, and there are lots we should learn.
There are lots of cacao products that are edible, and not all kinds are nutritionally equivalent. ‘Cocoa’ is cacao that had removed, has been roasted and ground into a fine powder. Cacao butter is the fat which comes from the cocoa bean.
However, most of the powerful nutrients, minerals, and antioxidants are locked within the nonfat element of cocoa. For that reason, it is best to choose the darkest, highest-quality and rather uncooked chocolate you will be able to find, as these types will comprise more of the nutrient-dense cacao part.
Some people maintain that migraines can be triggered by chocolate even though the research is uncertain. Therefore, if you suffer from migraines frequently, you may want to moderate your chocolate ingestion if it makes a difference and computer screen.
Our verdict? Eat reasonable quantities of dark, dairy-free chocolate several times per week. One study suggests only 20g every three days is enough to get some gains! (Otherwise, you can do what I do and add a scoop of the Food Matters Superfood Chocolate to smoothies and baking. It has got all the good of pure cacao, without any of the unhealthy fats and sugars that many chocolates contain.)
Whatever you choose, go for the best quality and savor each mouthful!