On This Gloomy Gray Day, We Can Only Talk About ... Chocolate!

Did you know that xokoatl is a noisy drink? Yes, it is the same chocolate that we adore regardless of its aggregate form - a hard piece or a hot drink.

Centuries ago, when the creators of this elixir mixed the liquid from the roasted cocoa beans - in combination with black, red pepper and cinnamon, by the way - a frothy consistency was obtained, which made a specific noise. So, even bubbles today cannot be a trademark ...

One thing is clear, from the ancient Maya, through the Toltecs and Aztecs and the Spanish conquistadors, the cocoa tree - kakahuaquahuit - was a gift from the gods.

The beneficial effect of chocolate, dark chocolate, is due to its richness in polyphenols - a bar of 50 grams contains twice as many of these useful plant substances than a glass of red wine and one-sixth more than a standard cup of green tea obtained after a long infusion in the traditional way.

The main polyphenols of cocoa are the same as those of green tea - catechins and their polymers proanthocyanidins, which are recognized as strong antioxidants and can make up 12 to 48% of the weight of the beans.

This also explains why dark chocolate has extremely strong antioxidant activity - a glass of the drink, for example, has 5 times higher activity than a cup of black tea, 3 times higher than a cup of green tea and twice as high as a glass of red wine. .
  

What are the beneficial effects of chocolate for our body ...

First, chocolate has been known to relieve fatigue. It is said that Emperor Montezuma drank 50 cups of the dark frothy liquid a day and must have helped as the fame of chocolate continues to this day as an aphrodisiac. Montezuma had 500 wives.

Even today, scientists cannot conclusively confirm this effect of cocoa, otherwise the production of certain tablets would be unnecessary. Probably the placebo effect or self-suggestion plays a role here instead of chocolate, but it has been scientifically proven that the cocoa beans have therapeutic properties against angina and impaired blood circulation. Studies have repeatedly shown that dark chocolate improves cardiovascular health. Naturally, in order to have an influence in this direction, the cocoa product must be considered in its pure form, without sugar.

Kuna Indians from the islands of San Blas, near Panama, still prepare cocoa in a similar way to the ancient Aztecs, consuming at least 5 glasses of the drink a day, which has an uncharacteristic salty taste. Oddly enough, despite the presence of this harmful "white dust", no case of high blood pressure has been reported among the locals, which unequivocally adds another to its health benefits.

This ability of cocoa to suppress the blood is probably also due to the antioxidants in it. Their intake in large quantities, which is contained in the cocoa mass, undoubtedly increases the antioxidant capacity of the blood and reduces the oxidation of proteins responsible for the formation of atheromatous plaques.

Unfortunately, this beneficial effect of cocoa disappears when consumed with milk, as it reduces the absorption of polyphenols.

Cocoa is also thought to suppress the functions of some blood cells, platelets, thus reducing the risk of blood clots. Prone to increased blood clotting? No, and with prophylactic doses of dark chocolate ...

Is chocolate effective against cancer? Do not rush to rule out this possibility, as long as the sweet temptation could not have a therapeutic effect, research on cocoa polyphenols has only just begun in this direction, and they are encouraging so far.

Chocolate paste proanthocyanidins slow the development of some cancers in laboratory tests, especially lung cancer.

Cocoa polyphenols inhibit the EGFR receptor, which plays an essential role in cancer cell growth and angiogenesis. Of course, more research is needed to determine for sure the anti-cancer potential of cocoa.

20 grams of dark chocolate a day with a minimum of 70% cocoa content can provide the body with a portion of useful polyphenols and hence reduce the risk of cardiovascular disease and cancer.

Dark chocolate can also be considered a neutral food product in terms of its effect on blood cholesterol.

Cocoa beans contain between 50-57% fat. Although they are saturated, 35% of them are oleic acid, which is monounsaturated - found mainly in olive oil and is known for its positive effect on the cardiovascular system. In addition, the main lipid in it - stearic acid - is poorly absorbed by the body, with a small part of it, 15%, converted to oleic acid in the liver.

But the beneficial effects of chocolate are still in its polyphenols ... More than wine and green tea!