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Plants produce antioxidants in an effort to survive the tough environment. These beneficial compounds are enjoyed by people who eat those plants. This really is one reason vegetarianism is so popular. Antioxidants are viewed to lessen many illnesses such as heart problems and cancer. These antioxidants are all around in chocolates, which contains cocoa, and are associated with improved cholesterol levels and blood pressure level, as well as improved blood circulation.
Scientists have determined that whenever eating just 45 grams of dark chocolate, the amount of epicatechin and catechin, two important antioxidants, are raised. Antioxidants protect cells from dangerous toxins, which could change and damage healthy cells. The damage made by toxins is considered to be at the root of a number of chronic illnesses. It is antioxidants that go into the body and rid it from the free radicals. As we grow older, our antioxidants become less powerful, and also the the easy way improve their usefulness is by consuming foods full of antioxidants. That's the reason we eat fruits and vegetables. Now, we are able to add chocolate to that particular list.
Chocolate contains the same antioxidants present in oranges, berries, and soybeans, grapes, green tea extract, and dark wine. In chocolate, the antioxidants are highly concentrated, comprising more than 10 percent of their weights.
It's a long and complex road from cacao bean to treat. Almost all cacao beans are grown on small, family-owned farms within the tropics. There are about 3.5 million cacao farms in the world. Cacao begins with a funny-looking cacao tree, that has large pods. It's 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. When 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 utilized to result in the chocolate by adding vanilla and sugar and blending. Milk chocolate has milk added to it, but it's the bittersweet chocolate that's the most nutritious. Throughout the Middle Ages in Europe, chocolate was considered a health food, especially great for women that are pregnant.
