The new healthy chocolate revolution with ultra -hole antioxidants
The new healthy chocolate revolution with ultra -hole antioxidants
As we all know, we have experienced many amazing scientific and medical discoveries in the past few decades and especially in recent years.
The antique revolution: It is funny that an important health revolution that began over 3,500 years ago has just gained momentum in the past few years.
And why is that? After all, scientific and medical research studies have confirmed what some people have always knew: that unprocessed cocoa or cocoa has forces that are unmatched when maintaining and restoring cell health.
The story: It is generally assumed that the Maya and Olmeken civilization the remarkable healing and health forces of the cocoa before 1,500 BC. Chr. Discovered. Then the Aztecs mixed cocoa powder in warm water over 1,000 years ago and called it "Xocolat". It became the most important healthy food in its culture -a culture that is known to discover hundreds of medicinal herbs and substances. In the 1500s, daring Europeans discovered the Aztecs and their Xocolat and named it in chocolate. A hot chocolate drink from cocoa became the most valuable drink of the nobility in Europe and served as a strong remedy that spread worldwide.
About 200 years ago, the sweetness of cocoa and chocolate products started and continues to this day. Kocao has a naturally bitter quality, so some people started adding their cocoa drink honey. Because of his health benefits, President Thomas Jefferson even preferred tea or coffee.
Then about 150 years ago the commercialization of cocoa and chocolate products, which continues to this day. Because only a few areas in the world can grow cocoa beans and the demand grew, cocoa became more expensive. In the middle of the 18th century, commercial interested parties, the drinks they sold in cafés, began to add sugar, honey and fillers and less cocoa powder. Inventor like Henri Nestlé in Switzerland learned how to heat and stir cocoa, add ground sugar and milk and get the first solid chocolate product after cooling. The Dutch learned how to add alkaline potash to the process. Americans like Milton Hershey learned to add other fillers and fats and to change the processing in order to make production and sale more cost -effective.
The problem: The problem is that all these commercial improvements tended to reduce or remove the raw, non -heated cocoa and thus rejected most of the antioxidant health advantages. These diluted chocolate products with their low cocoa, but high sugar and fat content were actually unhealthy . In the United States, only 10 % chocolate content is required to legally call it chocolate. In Europe it is only 25 % cocoa content. In addition, heating and alkalizing most commercial chocolate products boil the most nutrients in the cocoa.
Science: In recent years, over 850 medical and scientific studies have been carried out on the many important health advantages of consumption of large amounts of natural foods with a high antioxidal content. They started testing the content of antioxidants in food. Surprise! Cocoa took 1st place with the highest content of antioxidants per 100 grams of all easily consumable foods on the planet.
The advantages: cocoa has the highest ORAC value of all food ever tested. This means the highest absorption capacity for oxygen radicals: the ability of our body to neutralize and absorb oxidative free radicals, which damage any and all of our cells and let them spoil and aged. Since antioxidants have a cellular level of the body, studies have been undoubtedly proven that the daily consumption of natural, raw cocoa with a high antioxidant content:
- improve allergies
- improve cardiovascular health
- help to check the blood sugar level
- improve the energy level
- improve mental health and functionality
- helps to reduce pain and inflammation
- improve the health of the respiratory tract
- improve eye health and eyesight
- improve oral health
- improve sleep
- protect and repair cells to limit the effects of aging
- promote good well -being
The medical world: doctors and scientists as well as many health -conscious consumers “discover” what Aztecs and Mayas already knew that the health benefits of cocoa and healthy chocolate products are amazing. In fact, researchers have now scientifically confirmed medical health benefits from the implementation of over 850 tests and clinical studies. We healthy chocolate lovers and we raw cocoa lovers now have the "proof".
The chocolate: as long as the chocolate without milk fats and refined sugar is made, and as long as it has a low fat and sugar content, and as long as it is not heated and alkalized, and as long as it has a very high raw cocoa content- like 60% or more, then it can be very, very healthy for you. Hundreds of thousands of doctors all over the world agree.
The new revolution: Our new healthy chocolate revolution has started! Health -conscious people of all ages join one after the other. The daily consumption of healthy chocolate can lead us to a healthier life and a healthier planet.