Dark Blue
In All Honesty: the Health Improvements of Dark Chocolate Are Off the Charts
New scientific discoveries and changing public perceptions are ever-changing factors that influence product values on a daily basis.
An excellent example comes when one studies the Health Benefits of Dark Chocolate which, over the course of centuries, were once considered extremely high, later denigrated to a role of being unhealthy, and now, through the advent of science, once again have been cast in the role of not only being a health food, but a health food of the highest quality.
Those first to learn that dark chocolate is healthy were the Mayan Indians, of Central America. The Mayans, thousands of years ago, saved their chocolate for special religious occasions and called the product made from the cocoa plant “The Food of the Gods”.
Yet, dark chocolate took on a bad name in the mid-1900’s when manufacturers of chocolate began adding unhealthy sugars and hydrogenated oils to dark chocolate to make its taste more appealing to the masses. Healthy dark chocolate basically became a nonentity when unhealthy additives dominated the chocolate market.
Scientists now know the true health benefits of dark chocolate are made possible because of the high incidence of antioxidants, a form of chemical compound, found in dark chocolate. As far as health benefits, healthy dark chocolate far exceeds that of its two competitors, white and milk chocolate.
Free radicals, thought by many scientists and researchers to be the cause of cancer and many other human maladies, are challenged to survive once they are confronted by antioxidants. Antioxidants have the innate ability to neutralize free radicals by restoring the
balance of electrons in a molecule.
The benefits of eating healthy dark chocolate are many, a few of them include:
- Fights tooth decay
- Boosts brain power
- Fights cancer
- Lowers high blood pressure
- Decreases risk of heart disease
Among the many manufacturers of dark chocolate, possibly the healthiest of all is manufactured by Xocai. Antioxidant retention is at a premium via Xocai’s patented cold pressing technique; and Xocai’s many products only are available online. This process is in total contrast to the traditional process of cooking the chocolate, hence removing much of the cocoa plant’s antioxidant content.
Although the chocolate dark consumption range all over the human body from the brain to the heart to the blood to the teeth, possibly the most exciting recent revelation in regards to dark chocolate and human health deals with the impact antioxidants in dark chocolate have on free radicals and cancer.
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