T
and the main ingredient
heobroma cacoa, the scien- tific name of the plant from which raw cocoa is made in
chocolate, literally means “food of the gods.” It is a famous plant with a lengthy and rich history; a symbol of love that cuts across cultures; a power food packed with antioxidants, phyto- chemicals, minerals and the building blocks of neurotransmitters and other “feel good” hormones; and a medicine backed by modern research with far- reaching implications for treating cardio- vascular disease, high blood pressure, cancer and other chronic degenerative diseases. Some experts are even saying the health-giving properties of cocoa will potentially benefit public health equal to or more than antibiotics and anesthesia. The beautiful thing is that raw organic cocoa is readily available in most health food stores.
for almost everything from fatigue, indi- gestion, emaciation, and hemor- rhoids to respiratory ailments, cancer, depression and heart problems. The ancient people of
Central America, the Mayans and Aztecs, believed this plant could impart immortality. Well, this amazing plant probably will not impart immortality to its consumer, but if there was ever a food to do so cocoa would the one.
History Theobroma cacoa is native to Central
and South America. Historical documen- tation cites cocoa and its products a cure
Throughout history, the cocoa plant has been used as currency, food and medicine. In fact the cocoa bean is still used as a form of currency in some areas of South America. The Aztecs revered theobroma cacoa because of its central role in their culture. They even believed the plant to have divine origins. Due to this belief, the consumption of cocoa was usually re- served for royalty, warriors, and other high society people. While the Spanish were exploring the Americas in the 1500s, co- coa was being introduced to Europe. Al- though initially consumed by the Euro- pean elite, cocoa quickly spread through Europe to the masses. Chocolate, cocoa’s most familiar product, has its origins in Europe.
Quality Control So what about chocolate? Can we consider it a health food? It is important to realize that most research is conducted on raw cocoa powder and not chocolate. With that being said there is some indica- tion that chocolate can be a healthy addi- tion to the diet, but the real magic happens with raw organic cocoa powder. As the sugar and milk portion increases in chocolate, the health benefits of the chocolate decreases. The greatest health benefits are derived from unprocessed cocoa rather than a processed version of it and so raw organic cocoa is superior to dark chocolate which is better than milk chocolate. Dutch processed or alkalinized cocoa helps to reduce the acidity of raw cocoa, but also destroys some of its me- dicinal power. Raw cocoa that is not or- ganic contains pesticide and herbicide residues.
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NaturalTriad.com
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