Since ancient times, cocoa is considered a precious food.
According to the Aztec king Montezuma, this drink was reserved for the military and social elite, and had a sacral and solemn features.
Swedish botanist Linne gave the plant the name Theobroma cacao L. where “Theobroma” just means “food of the gods”.
Cocoa grows on trees with an average height of 4-8 meters and belongs to the evergreen family Sterculiaceae.
The origin of this plant is the tropical areas of South America, and the fruit is most commonly used to make cocoa powder and chocolate.
The fruit of the cocoa tree is egg-shaped, up to 30 cm long and weighs up to 500 grams. The fruit inside is with white content with 20-60 seeds.
The pulp is used to make juices and the fruit is used for producing cocoa powder and cocoa butter, or the whole fruit can be eaten.
Each seed contains up to 50% fats of which cocoa butter is produced. The cocoa has theobromine, an ingredient very similar to caffeine.
In the wild form, cocoa is now possible to find only in the foothills of the Andes at an altitude of 200-400 meters, in the Amazon and in the vicinity of the Orinoco River.
The first European encounter with cocoa had Christopher Columbus who cocoa called “hazelnuts with amazing look “.
Cocoa arrived in Europe for the first time in the form of beverages in 1519.
The health benefits of cocoa
Raw cocoa, in beans, chunks or powder, it is, according to its nutritional properties, one of the most nutrient-rich foods in the world.
Therefore, the food falls into the category superfood.
- protects the body from free radical damage
- reduces stress and depression
- protect against heart disease and vascular
- protects against many types of cancer
- is an excellent source of iron
- regulates blood sugar and cholesterol
- promotes better memory and concentration
- reduces the risk of heart attack
- helps regulate blood pressure
Cocoa contains more than 300 chemical substances with positive effects on health.
By its composition, cocoa is extremely rich in antioxidants that are responsible for the overall health of the organism.
Antioxidants protect your body from disease and from free radicals that are a major cause of aging.
Cocoa contains the highest concentration of antioxidants compared with any food product in the world.
These antioxidants include polyphenols, catechins, and epicatechin.
Looking at the weight, cocoa has more antioxidants than red wine, blueberries, acai berries, pomegranate and goji berries TOGETHER!
Cocoa, due to its composition -rich in minerals (especially magnesium) helps fight stress.
Magnesium is responsible for over 300 processes in the body – of digestion, through the work of the heart and brain.
In its composition, cocoa contains catechins, polyphenols, which are believed to protect against heart disease, cancer, and other diseases.
In addition, cocoa is an excellent source of iron, chromium, manganese, zinc and vitamin C. In 28 grams of cocoa you will get even 314% of the daily recommended amount of iron.
According to the results of a study conducted at the Australian International Institute for Diabetes, diabetics who regularly consume cocoa have a significantly better blood pressure and lower risk of heart disease and stroke.
This amazing plant contains PEA (phenylethylamine). It is a set of compounds that your body makes when you are in love, so it is not surprising that many need to replace love chocolate’s main ingredient is cacao.
The cocoa also contains serotonin and dopamine, the hormone of happiness. Grain cocoa is rich in omega-6 fatty acids that feed the brain and help the overall functioning of the body.
Due to the above, incorporate cocoa in your daily diet.
But do not kid yourself that eating plain chocolate (as long as it was black) enter the body healthy cocoa. Unfortunately in the process of production of cocoa chocolate is heated and loses its nutritional and medicinal properties.
Buy pure, organic cocoa and enjoy its benefits.
Let God’s food to be your food also!