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Plants produce antioxidants in an effort to survive the harsh 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 reduce many illnesses for example heart disease and cancer. These antioxidants are all around in dark chocolate, which contains cocoa, and are linked to improved cholesterol levels and blood pressure, as well as 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 free radicals, which can change and damage healthy cells. The damage done by free radicals is considered to be at the bottom of the quantity of chronic illnesses. It's antioxidants that go into the body and rid it of the toxins. As we age, our body's antioxidants become less powerful, and the the easy way 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 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 % of its weights.
It is 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 approximately 3.5 million cacao farms in the world. Cacao starts with a funny-looking cacao tree, that has large pods. It is the pods that hold 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 manually. 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 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's the bittersweet chocolate that's the most nutritious. Throughout the Dark ages in Europe, chocolate was considered a health food, especially great for women that are pregnant.
