In the present times a lot many questions are being raised on the advantages and the disadvantages of eating chocolates. Even the health gurus are in a fix to state the health concerns of eating chocolates. A lot many people believe that the chocolates aren’t good for the sound working of the final health on the other hand ; there are one or two others who can easily vouch for the opposite. It’s been observed that chocolates are not harmful as usually thought to be. They can actually make a contribution to sound health, if consumed in the correct proportions.

Not all kinds of chocolate are considered to be good for health. It’s only dark chocolate which has been connected with several health benefits. And the darker it is, the better it is for your health. This is as the fat proportion of milk chocolates is a touch higher then that of their dark chocolate counterparts. Milk chocolates usually have higher content of cocoa butter and milk.

One of the most prominent benefits offered by dark chocolate is the ability to eliminate free radicals present in the body. It contains Flavonoid which has anti-oxidizing properties which will help destroy the radicals. Left unchecked these free radicals can help the natural ageing process and also make you more subject to heart related illnesses.

Dark chocolate can also help bring down hypertension levels by reason of the coco phenols it contains. Consumed on a regular basis, dark chocolate can control body cholesterol while stabilizing blood pressure levels simultaneously. Several studies have proved that dark chocolate can bring down raised cholesterol levels by as much as 10%. With sufficient control over blood pressure and cholesterol you’ll be less prone to suffering from diseases of the heart.

Enjoy a advantage of stress management with grabbing a bite of the tender dark chocolates. It has again been proved by many discoveries that dark chocolates help spread a feel good factor. It does so by releasing the contented hormone more famous as endorphins in the body. This in turn helps alleviate stress to a great extent. Moreover dark chocolates also have serotonin as a major constituent which is famous for its properties of anti depressant. Besides, it also contains numerous stimulants that will simply perk up your mood and drive away feelings of depression and such like.

Having discussed the numerous benefits of dark chocolate, it’s important to say that one must adhere to the law of moderation when eating chocolates. It’s critical that dark chocolate be eaten in the right quantities. Excessive consumption of chocolates can do more harm than good. You’ll just put on more weight if you are not keeping a tab on the amount you are eating.

So, make sure that you eat dark chocolates in the right quantity. This will not only help you relish the flavor but enjoy countless health benefits too. Thus, chocolate isn’t truly really bad as you you eat it in the correct quantity.

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Almost daily in the news we see reports of chocolate’s health benefits. It’s a potent antioxidant, and is chock-full of chemicals and nutrients that have been attributed to making us happy. Yet many of us remain skeptical; eating lots of chocolate doesn’t seem to make us feel better, and in fact can lower energy levels for awhile. So what gives? If chocolate is such a miracle food, shouldn’t we be able to eat it all the time, without guilt and feel great? Well, yes, we can, but the way chocolate is prepared is crucial to unlocking its true potential as a health food. If you’d like to learn how to have a healthy dose of chocolate daily, read on…

Raw, unroasted chocolate IS A MUST to really reap the health benefits. Little of this fact is given weight in the mass-media’s portrayal of chocolate’s health benefits, but its the crucial point for anyone interested in bettering their health naturally. There’s a big difference in the chemical composition of un-roasted, naturally-dried chocolate when compared to 99% of the chocolate products available today. Nearly every single chocolate bar or drink, even at the large-chain heath food markets, is made from chocolate that’s been roasted at high temperatures. ‘Organic’ does not mean raw; chocolate powder is not raw unless it says its raw. High-end organic hot chocolate drinks are still roasted, and likely processed with alkali to make them dissolve more easily. Why the roasting and processing? Because we’ve become accustom to chocolate looking and tasting like it has since our childhoods. Working with raw chocolate (called Cacao – note this is different than Cocoa!), like so many things that are really good for you, is best prepared at home using carefully selected ingredients. It’s easy to do, and we’ll include some recipes at the end. But first back to the question of why raw is better.

First the question of Caffeine. Many folks are sensitive to caffeine’s effect on their nervous system. It raises blood pressure, shortens tempers and keeps people awake. And we all know chocolate has caffeine in it, right? But what form is it in? Research done by homeopaths indicates a significant difference on the stimulating effects of chocolate depending on whether it’s been heated or not. A drink made with roasted chocolate evoked excitement of the nervous system that did not occur with unroasted chocolate. Alteration of chemical structures through heat is common, and occurs in the case of chocolate. The roasting process involves heating the beans between 250 and 350 degrees F for 30 minutes to 2 hours. Anecdotal reports of individuals moving from coffee or yerba mate as their morning drink to a cup of hot chocolate report gentle stimulating effects without anxiety, as their other drinks had produced. Even very sensitive people who do not do well with any form of caffeine report positive results with raw chocolate; nothing at all like the effects produced by coffee or caffeinated teas.

Next the question of anti-oxidants. Chocolate has been discovered to have exceptionally high quantities of important polyphenols. A study published in the Journal of Agriculture and Food Chemistry was titled: “Cocoa Has More Phenolic Phytochemicals and Higher Antioxidant Capacity than Teas and Red Wine.” It’s hard to argue with that. Here again the question of raw arises: One report notes that while roasted chocolate is made up of 5% antioxidants, raw chocolate contains twice as much at 10%. Another important note is the addition of milk to make milk chocolate. Research has shown that the addition of milk actually cancels-out the positive effects of chocolate’s antioxidants. And milk may be one of the reasons many people seem to be allergic to chocolate, as lactose intolerance is fairly common. Another chocolate myth is some individuals break out when ingesting high amounts; reports indicate that raw chocolate does not cause this response, and that it may be the refined fats and sugars present in most chocolate products producing this effect.

Finally, the question of mood-enhancing neurochemicals and precursors. Chocolate contains significant quantities of the essential amino acid tryptophan. Tryptophan intake has recently been collated with neurogenesis, the development of new brain cells, and both long and short term memory. The presence of tryptophan is critical for the production of serotonin, a primary neurotransmitter associated with mood (Prozac works on the principal of enhancing the action of serotonin). Once in the body tryptophan reacts with B-vitamins in the presence of magnesium (all present in raw chocolate) to produce serotonin. Enhanced serotonin function assists in diminishing anxiety and stress – ccording to Dr. Gabriel Cousens, serotonin is literally our “stress-defense shield.” Tryptophan is heat sensitive and is often deficient in many cooked-food diets, even when animal protein intake is high. In addition to tryptophan (but not heat sensitive) chocolate also contains PEA, the ‘love hormone’ and Anandamide the ‘bliss chemical’.

Need more be said? Ready for some recipes? The simplest means of eating raw chocolate is snacking on cacao nibs. These are small pieces of cacao beans that mix well with natural granolas or dried fruit. To really get the most benefits, and for the most delicious raw chocolate creations, find yourself a source of raw organic cacao powder. The powder can be added to any drink, or easily made into bars, drops or other shaped candies. The hands-down most common preparation of cacao powder is the hot chocolate drink: Put one heaping tablespoon raw cacao powder, one teaspoon raw agave nectar, and one teaspoon high quality coconut oil in a blender (note that coconut oil quality varies greatly – a good coconut oil should taste pleasant by itself and have no chemical or rancid flavor which would otherwise be noticed in your chocolate drink). Add eight to twelve ounces of hot (but not boiling water) and blend at low speed for about ten seconds. That’s it; Chocolate magic that’s easily adjusted to your tastes — experimenting in whatever way comes to mind is highly encouraged.

There are many, many recipes available online and in books about raw chocolate. Some favorite additions to the drink are Maca, cinnamon, tocopherols (a form of Vitamin E), and for the truly hard core, blue green algae and spirulina. Your own raw chocolate bars are very easy to make, really just by omitting the water and adjusting the oil and sweetener ratios to make a thick chocolate paste. Add some chopped nuts if you like, press into a casserole dish and put it in the refrigerator long enough to make it firm. Experiment; it’s chocolate! You’re supposed to have fun. And with raw chocolate, it might be the most fun you can have eating while positively benefiting your health.

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It all starts from the fruit bearing tree (cocoa tree) and gathering its  large oval pods wich contain the seeds. Discovered first in the United States this tree is now grown in many countries near the Equator.

Pods are emptied from their seeds which are then dried in the sun. After the drying process the seeds undergo roasting. When the roasting phase is completed the seeds are crushed resultin in cocoa powder. The powder is kept as is or gets squeezed resulting in cocoa butter.

Mixing the powder with butter, milk powder and sugar ends up as chocolate. Proportions of each component in the mixture will determine whether the end result will be dark, milk or white chocolate. Dark chocolate can be made with up to ninety percent of cocoa in the mixture giving a bitter tasting chocolate; milk chocolate has usually seventy percent of cocoa along with more milk powder. White chocolate on the other hand is made of cocoa butter only mixed with milk powder and sugar.

Trivia

• Did you know that if not most, all the pralines during the pre 1950′s were hand made?
• Presently chocolates are considered as an energy giving food because of its very high content of sugar and calorie
• Another fact about chocolate is that it is also considered as one of the many sexual stimulant foods. In fact, aside from being an exceptional energy booster, one of the Aztec emperors drank chocolate to seduce women
• It is also known to be use as an anti-depressant. It is known to contain a substance called “pheryletylanine” that has a positive effect in the event of a nervous depression but not only that, there is something in chocolates that gives anyone a lighter mood every time it is drank
• Aztec emperor Montezuma drank 50 golden goblets of hot chocolate every day. It was thick, dyed red and flavored with chili peppers. (Now that’s Hot Chocolate!)
• Columbus brought cacao (chocolate) beans back to Spain on his fourth voyage in 1502.
• Milton Stavely Hershey first became rich selling caramels. He sold his caramel business in 1900 for $1 million and started making milk chocolate.