Did an ancient divine being descend from Heaven on a beam of the morning star, and endow the human race with a cocoa seedling from paradise, as the Aztecs believed? The Olmec, Mayans, and Aztecs are believed to have enjoyed the cocoa (cacao) bean for at least 5,000 years before it made its way to Europe with Columbus. There is controversy over the exact origin of the cacao tree. The tropical cacao tree thrives 600 miles north or south of the equator.
The first chocolate factory in the United States was founded in 1765 in pre-Revolutionary New England; however, modern day chocolate was not implemented until 1828, when the first U.S. cocoa press was patented, and chocolate became the fine powder known as cocoa. Its reputation to lift morale spans both time and culture. During World War II, the U.S. government allocated shipping space for the importation of cocoa beans, believing chocolate would boost the troops' morale. U.S. Army D rations continue to include chocolate bars, and chocolate is also included as a food staple for U.S. astronauts.
Contemporary research shows the cacao bean far surpasses its reputation to boost morale, as it possesses amazing healing properties. In its purest forms, "dark" chocolate (not the manufactured chocolate products loaded with sugars and additives) is recognized as a beneficial plant-based food. Dark chocolate (at least 70 to 85 percent cocoa) possesses health benefits; the darker the chocolate, the greater the benefit.
Rich in polyphenolic compounds (phytochemicals), studies on cocoa have shown a decrease in systolic-blood pressure, a decrease in LDL cholesterol, an increase in HDL cholesterol, decreased insulin resistance, and increased flow-mediated vascular dilation. Twenty-four papers with 1,106 participants were included in the study with maximum effects occurring when a flavonoid-rich cocoa dose of 500 mg per day was administered (see reference 1 below). This study showed short-term benefits only.
Cocoa is among the foods with highest concentrations of procyanidin flavonoids, catechin and epicatechin, as well as, methylxanthines (phytochemicals). Over 10 percent of the weight of cocoa powder consists of flavonoids, which have potent antioxidant and antiplatelet activities. Historical documents from Europe from the 1600s and 1700s accurately refer to chocolate as medicine used to treat angina and heart pain.
A study published in 2008 by the Journal of Nutrition showed that 49 adults consuming two cocoa flavanol-containing dark chocolate bars per day for four weeks resulted in lower LDL cholesterol and reduced systolic blood pressure at eight weeks. "Results indicated that regular consumption of chocolate bars containing plant sterols and cocoa flavanols as part of a low-fat diet may support cardiovascular health by lowering cholesterol and improving blood pressure (see reference 2 below). Studies also showed that consistent intake of cocoa polyphenols (phytochemicals) modulated inflammatory mediators and lowered expression of monocytes; In other words, had anti-inflammatory and positive immune system responses.
In Summary, cocoa is rich in synergistic phytochemicals, which initiate a variety of biochemical activities that fight disease and promote health and healing; however, before us chocoholics run out and purchase a box of chocolate bars to consume at our leisure, read the warning sign!
Warning!
Cocoa, like coffee, should be moderated due to its high acidic properties.
Health is about balance, and keeping our acid/alkaline pH balance is paramount. "pH" is the abbreviation for "potential of hydrogen." It indicates the body's measurement of acidity, alkalinity, or neutrality, based on a scale of 0 to 14, with seven representing neutral. When the body's pH falls below seven, it is considered more acidic, and when it is above seven, it is considered more alkaline. Disease thrives in an acidic environment.
As cocoa consumption increases, fruit and vegetable consumption should be increased accordingly, to alkalinize the body. Watermelons, lemons, and dark green vegetables are fruits and vegetables which help the body's pH remain more alkaline. We may crave chocolate, coffee, and other foods rich in fats, sugars, and sodium, however, alkaline plant foods can fully satiate our taste buds, once we learn how to prepare them to enhance their natural flavors. Read next Fridays blog, "Spice it Up!" to learn how to appreciate natural food flavors by preparing and cooking them with phytochemical-rich natural herbs and spices!
References
1) Shrine, M., Bauer, S., McDonald, A. et al. (2011). Flavonoid-rich cocoa consumption affects multiple cardiovascular risk factors in a meta-analysis of short-term studies. The Journal of Nutrition. 141(11):1982-1988. doi: 10.3945/jn.111.145482
2) Allen, R., Carson, L., Kwik-Uribe, C. et al. (2008). Daily consumption of a dark chocolate containing flavanols and added sterol esters affects cardiovascular factors in a normotensive population with elevated cholesterol. Journal of Nutrition. 138(4): 725-731
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