What is chocolate good for?
Many sweet teeth read this article in the hope that today we will confirm their conjecture that chocolate is really useful. Looking ahead, I will say that yes, you were not mistaken, your inner voice was right! … But, let us go back to the very beginning: I will write very little history of the origin of this product.
Initially, cocoa beans grew in Central America, and only Aztec shamans enjoyed a drink from them during ceremonies. They added a lot of chili pepper to the drink. So, the original product is far from modern chocolate. More cocoa beans paid tribute to the rulers.
And he brought cocoa beans to Europe, more precisely to Spain, and contributed to popularization, navigator Yernan Cortes. Which in 1517 brought the first batch of cocoa beans from Mexico. The Spaniards changed the Aztec recipe a bit: they removed the chilli pepper, and began to add cinnamon, nutmeg and sugar. Served hot drink. This recipe is closer to what is known to us. However, in Spain, the preparation of the “Drink of the Gods” was taken very seriously, and they were in no hurry to share it with foreigners.
Only at the beginning of the 17th century, the Italian navigator Francesco Caretti sailed to the shores of Central America, and decided to take cocoa beans on board. Chocolate has become famous in Italy, and has gained great popularity. The Italian people did not keep their cooking recipe secret. And at the end of the 17th century, chocolate gained popularity throughout Europe.
Chocolate has gained great popularity in the world. Today, there are several types of chocolate: bitter, milky and white. The difference between them you all know.
According to the evidence of scientists, it is very useful for health. It is recommended by nutritionists, psychotherapists and dentists. True, this all applies only to black bitter chocolate. It also contains nutrients: caffeine, flavonoids, theobromine, and other alkaloids.
Useful properties of chocolate:
Chocolate invigorates, and improves mood. By promoting the production of serotonin – the hormone of joy. The absence of which leads to prolonged depression.
Helps to recuperate after illness, and boosts immunity. It occupies an important place in supporting the body of children and the elderly. During the Second World War, enterprising Germans put patients who were being treated for tuberculosis on their feet, injecting large doses of dark chocolate into their diets.
Bitter chocolate prevents an increase in blood pressure in the abdominal cavity, which is valuable for people with cirrhosis of the liver.
Able to reduce the risk of stroke, according to research by American scientists. They proved that weekly consumption is only 50g. Chocolate reduces the risk of stroke by almost half.
Reduces the risk of a heart attack, due to the high content of the flavanoid-antioxidants. Which increase the concentration of nitric oxide in the blood, regulating the functions of cells on the inner walls of blood vessels and preventing damage to the cell membranes.
Cocoa beans contain a large amount of magnesium, which performs up to 500 important body functions. Including the work of the heart and muscles.
Chocolate contains proanthocyanidins, allowing the body to fight cancer.
Improves the production of dopamine in the brain. Lack of which leads to Parkinson’s disease.
The same bitter chocolate can fight bacteria in the mouth, which prevents the occurrence of caries and gum disease.
According to recent studies, cocoa and chocolate prevent kidney disease.
Bitter chocolate improves vision. Flovanoids contained in bitter chocolate protect and strengthen the blood vessels of the eyes.
According to recent studies, raw cocoa beans reduce weight in people with obesity!
And finally, chocolate is just incredibly tasty! You can enjoy it (in reasonable quantities). 🙂