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Plants produce antioxidants in order to survive the tough environment. These beneficial compounds are enjoyed by individuals who eat those plants. This is one good reason vegetarianism is so popular. Antioxidants are believed to reduce many illnesses such as heart disease and cancer. These antioxidants are plentiful in chocolates, which contains cocoa, and are associated with improved levels of cholesterol and blood pressure, in addition to improved blood circulation.
Scientists have determined that after eating just 45 grams of dark chocolate, the amount of epicatechin and catechin, two important antioxidants, are raised. Antioxidants protect cells from dangerous free radicals, which could change and damage healthy cells. The damage made by toxins is regarded as at the bottom of a number of chronic illnesses. It is antioxidants that go into the body and rid it of the free radicals. As we age, our body's antioxidants dwindle powerful, and also the best way to improve their usefulness is as simple as consuming foods full of antioxidants. That's the reason we eat vegetables and fruit. Now, we are able to add chocolate to that particular list.
Chocolate offers the same antioxidants present in oranges, berries, and soybeans, grapes, green tea extract, and red wine. In chocolate, the antioxidants are highly concentrated, comprising more than 10 percent of their weights.
It is a long and complicated road from cacao bean to chocolate bar. Almost all cacao beans are grown on small, family-owned farms in the tropics. There are approximately 3.5 million cacao farms in the world. Cacao begins with a funny-looking cacao tree, that has large pods. It is the pods that contain the cacao beans. Each tree grows 30 pods every year, or about 1000 cacao beans. 500 beans are essential for just one pounds of bittersweet chocolate, meaning yearly, a tree yields enough for 2 pounds of chocolate.
Cacao farming is performed entirely by hands. Pods are removed manually and therefore are opened by hand. The beans are then removed, also manually. Then your beans are dried and fermented, which activates the sugary taste. Once the beans are dried, they're shipped around the world to chocolate manufacturers. The coveted chocolate flavor is achieved by roasting. The resultant chocolate butter and chocolate liquor are used to make the chocolate by adding vanilla and sugar and blending. Milk chocolate has milk put into it, but it's the bittersweet chocolate that's the most nutritious. Throughout the Dark ages in Europe, chocolate was considered any adverse health food, especially good for women that are pregnant.
