Chocolates are everywhere this time of the year. Contrary to its popular demand, chocolate is known to make us fat, have more pimples on our face and is a junk food. Is this evidenced-based or traditional belief? Americans spent about 5 billion dollars for chocolate and consumed about 11 pounds of chocolate per person. Why is it so popular? Let’s find out more about chocolate.
History
Chocolates are derived from the Theobroma cacao tree that is at least 4,000 years ago. The Aztecs created chocolate liquor from fermented cacao beans after drying and roasting the cacao beans, and grinding the kernels. This chocolate liquor is also known as the food for the gods.
Christopher Columbus (1502) was the first European to carry the beans to Europe and Herman Cortes introduced the drink to the western world. In 17TH & 18TH century England, the first chocolate factory began and manufactured the first primitive version of a chocolate bar. Milk chocolate became popular in 1876 when Henri Nestle and Daniel Peters added sugar and milk to create the first milk chocolate bars.
The beginning of the technological era brought more variety of chocolate preparations. As more exotic and varied types of chocolates are created, research is on the rise into what is it that makes this food more appealing than ever.
Health Benefits
Well, studies have shown that chocolate is considered a health food rather than a junk food. Studies have shown that cacao is rich in flavonoids, a cholesterol lowering antioxidant. It is also found in tea, red wine, fruits, and some vegetables. Flavonoids help the body to process the nitric oxide that plays an important in reducing cardiovascular disease and lowering the blood pressure. The one specific for the chocolates is called the flavonols. Other bioactive compounds found in chocolates are shown to promote alertness, reduce pain, and promote well being.
Polyphenols are also present in chocolates in quantities that can reduce the oxidation of the low-density lipoproteins that protects the heart. Some alkaloids are also found in chocolate such as phenylethylamine (PEA) also known as the “love chemical.” This is the same substance found naturally in our brain that is responsible for releasing dopamine in the mesolimbic pleasure-centers of the brain. Large consumption of chocolate will lead to a higher level of phenylethylamine that can produce a stereotyped euphoric behavior. This substance enhances the feelings of elation, indulgence, arousal, excitability, contentment, and pleasurable experience.
Studies have shown that people who eat chocolate and sweets up to 3 times each month will increase life expectancy for a year than those who eat too much or those who stayed away from the junk foods altogether. A 40-gram serving of milk chocolate contains as much as 400 milligrams of antioxidants that is the same as a glass of red wine. Is this not awesome?
So, all you lovers make sure that you have plenty of chocolates this Valentines Day. May you have longer and more loving lives!
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