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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 is one good reason vegetarianism is really popular. Antioxidants are believed 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 level, in addition to improved blood circulation.
Scientists have determined that after eating just 45 grams of dark chocolate, the level 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 free radicals is considered to be at the bottom of a quantity of chronic illnesses. It's antioxidants that go into the body and rid it of the free radicals. As we grow older, our antioxidants become less powerful, and also the best way to improve their usefulness is as simple as consuming 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 found in oranges, berries, and soybeans, grapes, green tea, and red wine. In chocolate, the antioxidants are highly concentrated, comprising a lot more than 10 percent of their weights.
It's a long and complex road from cacao bean to chocolate bar. Just about all cacao beans are grown on small, family-owned farms within the tropics. There are approximately 3.5 million cacao farms on the planet. Cacao starts with a funny-looking cacao tree, which 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 needed for one pounds of bittersweet chocolate, which means that yearly, a tree yields enough for just two pounds of chocolate.
Cacao farming is done entirely by hands. Pods are removed manually and are opened manually. The beans are then removed, also by hand. Then your beans are dried and fermented, which activates the sugary taste. Once 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 make the chocolate by adding vanilla and sugar and blending. Milk chocolate has milk put into it, but it is the bittersweet chocolate that's the most nutritious. During the Middle Ages in Europe, chocolate was considered any adverse health food, especially good for women that are pregnant.
