Chocolate and its benefits

Good research, Roxi! (CLEC)

CHOCOLATE
Comprises a number of raw and processed foods from the seeds of tropical THEOBROMA CACAO. It has been cultivated for at least three millennia in Mexico Central and South America, with its earliest documented use around 1100 BC.
The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavour. After fermentation the beans are dried, cleaned and roasted and shell is removed to produce cacao nibs.

Chocolate is made from plants. It contains many of the health benefits of dark vegetables. FLAVONOIDS act as antioxidants. Antioxidants protect the body from illnesses caused by free radicals.
Some research found that chocolate, eaten in moderation, can lower blood pressure
Dark chocolate is good for your heart. A small bar every day helps keep your heart an cardiovascular system well. The benefits are :
• It lowers blood pressure
• It lowers cholesterol
• it tastes good
• it stimulates endorphin production, which gives a feeling of pleasure
• it contains theobromine, caffeine and other substances which are stimulants
• it contains serotonin which acts an anti-depressant
• the flavonoids can inhibit the development of of diarrhea
• cocoa based prescription drugs could potentially help treat diabetes, dementia and other diseases

CHOCOLATE DOESN´T HAVE A LOT OF FAT
Here is some more good news. Some of the fats in chocolate don’t impact your cholesterol.
The fats in chocolate are:
• 1/3 oleic acid
• 1/3 stearic acid (has a neutral effect on cholesterol)
• 1/3 palmitic acid. It is a saturate fat,which raises cholesterol.
That means only 1/3 of the fat in dark chocolate is bad for you.