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Plants produce antioxidants in order 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 viewed to reduce many illnesses such as heart disease and cancer. These antioxidants are all around in chocolates, containing cocoa, and therefore are associated with improved cholesterol levels and blood pressure, as well as 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 toxins, which could change and damage healthy cells. The damage made by toxins is considered to be at the root of the number of chronic illnesses. It is antioxidants that enter the body and rid it of the toxins. As we age, our body's antioxidants become less powerful, and the the easy way enhance their usefulness is by eating foods rich in antioxidants. That is why we eat fruits and vegetables. Now, we can add chocolate to that list.
Chocolate contains the same antioxidants present in oranges, berries, and soybeans, grapes, green tea, and dark wine. In chocolate, the antioxidants are highly concentrated, comprising a lot more than 10 percent of their 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 on the planet. Cacao starts 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 one pounds of bittersweet chocolate, meaning yearly, a tree yields enough for 2 pounds of chocolate.
Cacao farming is done entirely by hands. Pods are removed by hand and are opened by hand. 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 result in 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 Middle Ages in Europe, chocolate was considered a health food, especially good for pregnant women.
