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Plants produce antioxidants in order to survive the harsh environment. These beneficial compounds are enjoyed by individuals who eat those plants. This is one reason vegetarianism is really popular. Antioxidants are viewed to reduce many illnesses for example heart problems and cancer. These antioxidants are all around in dark chocolate, containing cocoa, and therefore are associated with improved cholesterol levels and blood pressure, in addition to improved blood flow.
Scientists have determined that after eating just 45 grams of dark chocolate, the amount of epicatechin and catechin, two important antioxidants, are elevated. Antioxidants protect the cells from dangerous toxins, which could change and damage healthy cells. The damage done by toxins is considered to be at the root of the number of chronic illnesses. It's antioxidants that enter the body and rid it from the free radicals. As we age, our body's antioxidants become less powerful, and also the best way to enhance their usefulness is by eating foods full of antioxidants. That is why we eat vegetables and fruit. Now, we are able to add chocolate to that list.
Chocolate contains 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 its weights.
It is a long and complicated road from cacao bean to treat. Just about all cacao beans are grown on small, family-owned farms within the tropics. There are approximately 3.5 million cacao farms in the world. Cacao begins with a funny-looking cacao tree, which has large pods. It's the pods that contain the cacao beans. Each tree grows 30 pods each year, or about 1000 cacao beans. 500 beans are essential for one pounds of bittersweet chocolate, which means that yearly, a tree yields enough for just two pounds of chocolate.
Cacao farming is performed entirely by hands. Pods are removed manually and therefore are opened manually. The beans are then removed, also manually. Then the beans are dried and fermented, which activates the sugary taste. When the beans are dried, they're shipped throughout the world to chocolate manufacturers. The coveted chocolate flavor is achieved by roasting. The resultant chocolate butter and chocolate liquor are used to result in the chocolate by adding vanilla and sugar and blending. Milk chocolate has milk put into it, but it is the bittersweet chocolate that is the most nutritious. During the Dark ages in Europe, chocolate was considered a health food, especially great for pregnant women.
