The favorite delicacy of all generations is chocolate. Chocolate promotes the production of the hormone of joy and of course, everyone wants a good mood and a piece of happiness! Also, cocoa contains anandamide known as the bliss molecule, which creates a feeling of euphoria.
The ancient Mayan tribes knew the recipe for chocolate preparation fifteen hundred years ago and used it in sacred rituals, considering it “food of the gods.” The preparation of a wonderful drink was simple: cocoa powder was boiled in water and red chilean pepper was added to it. The drink invigorated and gave extraordinary energy and strength.
Everyone knows that industrial or processed chocolate, which we most often eat, is less useful since not the most useful components and ingredients are mixed into its composition: refined sugar, powdered milk, flavors and other food additives. So it is advisable to abandon the store-bought chocolate and replace it with raw chocolate. You can buy raw chocolate at My Raw Joy store. The incredible benefits of raw cocoa strongly suggest that you need to replace your favorite candies and chocolates with this healthy product. Alternatively, you can use raw choco powder in smoothies, cereals, and puddings.
Thus, raw and processed chocolate are two completely different foods. Research has shown that the addition of dairy products actually blocks the absorption of antioxidants in chocolate. At the same time, the benefits of chocolate are only discovered and manifested in raw form.
The polyphenols in cocoa help reduce cardiovascular stress by inhibiting the oxidation of LDL cholesterol; it is the oxidation of LDL that is critical for the onset of atherosclerotic diseases. These compounds also promote circulation by increasing the vasodilation of blood vessels. Thus, cocoa flavanols help maintain the elasticity of the blood vessels, which promotes normal blood flow.
Cocoa consumption has been associated with reduced cardiovascular mortality and lower blood pressure in older patients. For example, in Italy, a study on the control of heart attacks showed a link between a reduction in heart attacks and chocolate consumption.
Inflammation plays a decisive role in the onset and development of most chronic diseases. Subjects consuming 20 grams of cocoa every 3 days had significantly lower serum inflammatory levels compared to those who did not consume cocoa.
Flavanols are concentrated in areas of the brain associated with memory and learning, especially the hippocampus, in this case chocolate improves blood flow and neuroprotection.
A research team in Mexico studied the positive uses of cocoa to protect children from the effects of air pollution. Oxidative stress, extensive neuronal inflammation and signs of Alzheimer’s disease are found in the brains of children and adolescents as a result of chronic exposure to particulate air pollution.
Levels of cortisol, one of the hormones released in response to stress, can be positively reflected in dark chocolate. Chronically elevated cortisol levels can lead to: food addiction, suppressed immunity, long term health problems, sleep disturbance, weight gain, and elevated blood sugar.
For example, a Swiss study found that daily consumption of arkadia drinking chocolate led to a significant change in the metabolism of patients with potential long-term health effects – only within 2 weeks of treatment. This was observed by reducing levels of stress-related hormones and normalizing systemic metabolic processes.
In an animal study, cocoa consumption resulted in significant reductions in total body weight and changes in other parameters such as white adipose tissue and serum triglycerides.
DNA analysis on adipose tissue and liver showed a decrease in the effects of various genes associated with the transfer and synthesis of fatty acids. Studies have shown that eating a small amount of chocolate before meals leads to signals of satiety in the brain, which leads to a decrease in food intake.
Chocolate supports the growth of beneficial bacteria in the gut, such as Bifidobacteria and Lactobacillus spp, which break down the fiber in cocoa to produce short-chain fatty acids such as propionic, butyric, and acetic acids that promote satiety and create anti-inflammatory compounds to improve immunity.
Separate human and animal studies have shown that methylxanthines and flavanols have a positive effect on glucose utilization in several ways, including reducing the glycemic response and increasing insulin sensitivity.
I’m a 20-something stay-at-home mother and wife. I have an amazing husband, a beautiful daughter, two loving dogs, and a lazy cat. I wouldn’t change my life for anything! I love to read, listen to music, cook and blog!
Speak Your Mind