Some great news about CHOCOLATE, and just in time for Easter. Those of you who know me well know that I think that chocolate is the answer to many problems, even health concerns. Not a steady diet of it of course, but taken in a moderately balanced manner has proven to be beneficial. Natural healing therapies have shwon the beautiful therapeutic effects of good quality organic 75% or more real cocoa is real. The ancient civilization used it often as a therapeutic for its healing properties. Finally, western scientists through several studies have been fortunate enough to conclude the same benefits.
Scientists have discovered that chocolate can positively influence our cardiovascular systems. The bio-active flavanols in cocoa can prompt the production of more nitric oxide, a gas which causes our blood vessels to open up or dilate. “Vasodilation seems to be the mechanism for lowering of blood pressure and what appears to be signals for a reduction in cardiovascular events,” scientists say. A review of nine studies found that higher chocolate consumption was associated with a significantly lower risk of heart disease, stroke and death.
Several other studies have found that polyphenols in cocoa may reduce your risk of neurodegenerative diseases by improving brain function and blood flow. Polyphenols or Flavanols can cross the blood-brain barrier and are involved in the biochemical pathways that produce neurons and important molecules for the function of your brain. They can also reduce inflammation and improve cholesterol levels. A two-week study of 34 older adults given high-flavanol cocoa found blood flow to the brain increased by 8% after one week and 10% after two weeks. Further studies suggest that daily intake of cocoa flavanols can improve mental performance in people with and without mental impairments However, processing cocoa into chocolate or other products can decrease the polyphenol content, so it is important to read labels and be sure that the cocoa has been cold pressed processed so that it does not lose its nutritional properties.
Also, did you know that dark chocolate or cocoa is also high in magnesium? Well, it is and a magnesium deficiency could be one of the underlying factors to chocolate cravings.
The many benefits of magnesium are backed by thousands of clinical studies over decades and have been proven to support and manage stress, mood, sleep and relief from pain. A multi-tasking mineral, magnesium also works to support heart health, regulate metabolism and hormones, relax muscles, strengthen bones, reduce inflammation, and more.
The great news is that dark chocolate is high in magnesium and Cacao powder is a very promising way to get a substantial amount of magnesium, offering about 40 mg of magnesium in each tablespoon. Realistically, even if you become a big-time raw cacao enthusiast, you probably won’t use more than a tablespoon a day, contributing about 10% of your magnesium needs.
You can add cacao to healthy, sugar-free foods every day (unlike a chocolate bar). Here are a few ideas:
- Try adding a tablespoon to smoothies, especially if you’re using a very sweet base, like frozen bananas, cherries, or protein powders. The cacao balances some of that sweetness.
- In these chilly months, whip up some hot cocoa using milk or plant-based milk and a low-glycemic or natural sweetener, like stevia or maple syrup.
- Get creative with raw food desserts, like vegan puddings, dairy-free raw cheesecakes, brownies and other treats.
Just to be clear, though, I’m talking about raw cacao, a superfood – not dutch processed cocoa typically used in baking. In addition to powdered cacao, you can find raw cacao in ‘nibs’.
Be aware that just like sugary chocolate, cacao may confer a bit of a buzz. It does contain stimulants.
I know that hot chocolate is usually served in colder weather, with snow as a backdrop, but I believe it can be consumed at any time for any reason. Happy Easter, Happy Ramadan, and Happy Spring Solstice.