The
Cacao fruit has been eaten in South America since prehistory and today can be found in almost every juice and smoothie shop in Brazil. The traditional ways of consuming cacao were to eat the fresh fruit, to ferment the fruit to make an alcoholic drink, or to use the alcoholic drink to make a vinegar.
Many millennia ago the cacao tree was first cultivated in Central America where it was held in high esteem as a food of divinity. Consumed during rituals, the fruits of the cacao tree were offered as sacraments to the gods. The botanical name,
Theobroma cacao, means “gods" "tree of life"(
Theobroma) and "
cacao" is a word borrowed from the Mayan language referring to the tree itself, the fruit, and the drink that is made from the fruit.
Cocoa contains caffeine and related chemicals. Eating large amounts might cause caffeine-related side effects such as nervousness, increased urination, sleeplessness, and a fast heartbeat. Cocoa can cause allergic skin reactions, constipation, and might trigger migraine headaches. All of this is possible only when you partake too much of it.
Now for the Love of Chocolate - here is all the GOOD.. that this magical bean offers when the cacao is high-quality, raw and organically produced.
Cocoa beans contain over 300 compounds such as: protein, fat, carbohydrates, fiber, iron, copper, calcium, and magnesium. Magnesium helps strengthen the bones in your body. Cocoa is also high in sulfur, which makes our nails and hair stronger. Cocoa beans also contains a small amount of caffeine.
Today, science confirms chocolate has many favorable qualities that support health and psychological well-being. Cocoa powder, prepared from fermented cocoa seeds, is used to prevent heart disease.
Cocoa butter is taken to lower cholesterol levels, although its efficacy is unclear. It is also used widely in foods and pharmaceutical preparations, as well as being used as a rich moisturizer for the skin.
Research into certain aspects of neuro-chemistry has shed some light on this ancient reputation. Scientists at the Neurosciences Institute in San Diego found dark chocolate to contain three
Anandamide, derived its name from the Sanskrit word 'Ananda', meaning 'bliss'.
compounds that closely resemble a naturally occurring neurotransmitter known as 'Anandamide', which induces a sense of well-being.
It links to THC receptor sites in the brain, producing a similar, but much less pronounced effect as Tetrahydrocannabinol, which is found in Cannabis. It is also the primary neurotransmitter present in the uterus during the early stages of pregnancy.
It would appear that its role here is to chemically create an ambiance of bliss and contentment to welcome the embryonic spirit into the womb.
You don't want to eliminate too many of the health benefits by eating a product that contains a lot of sugar and chemicals... so satisfy your cravings healthily...
Dark chocolate — like semisweet and bittersweet — is often considered the most versatile of the Dutch Cocoa, has a smoky bitterness to it. Combining the two translates into an amazing contrast with sweet or tangy foods and bolder flavors — like sweet and tart berries that— serve to bring out the richness of any dish or confection.
