consciouseating Happiness Is… CHOCOLATE Dark and Delicious,
it’s Blissfully Healthy by Gabriel Constans
D
id you know that more than half of U.S. adults prefer chocolate to other flavors and spend $55 per person per year to indulge their hankering? That’s a lot of chocolate— some 3.3 billion pounds annually, or about 12 pounds per chocoholic. The International Cocoa Organization further estimates that by 2015, U.S. chocolate sales will top $19 billion. Yet, Europeans still enjoy the ma- jority of chocolate per capita. Switzer- land leads the trend, with its citizens each forking over the equivalent of U.S. $206 a year for the treat. Worldwide, 21st-century chocolate consumption continues to climb year after year; cocoa seems to be a recession-free com- modity. That’s good news for Indonesia and the West African nations that pro- duce 70 percent of Earth’s cocoa beans. It’s widely known that dark choco-
late, in particular, is good for our emo- tional and physical health. The only debate that remains is what quantity is the most advantageous to include in our daily or weekly diet.
Why Chocolate Appeals
Eating dark chocolate makes people happy, researchers have learned, because it contains phenylethylamine, the same nurturing hormone triggered by the brain when we fall in love. It’s no wonder that Madame du Barry and Giacomo Casanova both believed that chocolate was an aphrodisiac. Further, according to the California Academy of Sciences, the theobromine in chocolate acts as a myocardial stimulant, dilator of coronary arteries and smooth muscle relaxant, all inducing good feelings. Researchers at the Harvard Medical School and Boston University
It’s widely known that dark chocolate, in particular, is good for our emotional and physical health. The only debate that remains is what quantity is the most advantageous to include in our daily or weekly diet.
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School of Medicine recently reported in The American Journal of Clinical Nutrition that subjects who consistently consumed dark chocolate showed a 40 percent lower risk of myocardial infarc- tion and stroke than those who did not. A study published in the Euro- pean Heart Journal that tracked almost 20,000 people for 10 years found that people who ate about 7 grams of dark chocolate per day had lower blood pressure and 39 percent less risk of experiencing a stroke or heart attack, compared to those who ate an average of 1.7 grams daily.
Scientists have learned that cocoa powder and chocolate contain rich sources of polyphenol antioxidants, the same beneficial compounds found in red wine and many fruits and vegeta- bles that help to reduce the risk of heart disease and stroke. Professor Frank Ruschitzka, head of cardiology at Uni-
A Bite of History
Xocolatl was the Aztecs’ word for chocolate, which they called “bitter water” and con- sidered a gift from the gods. Cultivated for 1,000 years, the cacao tree is prolific once it reaches maturity, producing cocoa pods every six months for about 20 years. The beans must be fermented before they begin to taste like the chocolate we know and love. Cocoa was first introduced to Europe when explorer Hernán Cortés brought the beans from Mexico to Spain in the early 1500s. The Spaniards kept their discovery a secret for almost a century, until it was smuggled by monks into France. By the 1650s, cocoa had crossed the channel to England and the North Ameri- can colonies of the English and Dutch; 1831 heralded the invention of the first choco- late bar in the United States.
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