Healing Powers of Cocoa by Wellness Bakeries, LLC
Cocoa is the world’s most popular stress reliever. Millions of people turn to chocolate every day to calm the mind. Some of us are so hooked on its pleasures that we call ourselves Chocoholics. The great news is that cocoa is also a powerful “functional food” and provides health benefits that go far beyond basic nutrition. In the article below, you will discover how and why cocoa:
- Melts stress and calms the soul
- Protects cells and slows visible aging
- Provides a critical nutrient your body needs
- Protects your heart and sharpens the brain…
PLUS: Discover two key words you should always look for on products that contain cocoa… and how to consume it to maximize the benefits! Keep reading to learn more…
Improve Your Mood & Well-Being with Rich Organic Cocoa
When you understand the compounds within cocoa and what these compounds do inside your body, it is no wonder that chocolate is the world’s most widely craved food. Research shows that cocoa contains the “happiness”neurotransmitter, serotonin and also contains the natural relaxant, tryptophan. It is also packed with PEA (phenylethylamine), a compound known as “the love chemical” because it peaks when humans make love.
Cocoa also contains compounds which mimic cannabinoids, the active chemicals in marijuana. Consuming cocoa triggers the release of endorphins, the hormones your brain produces when it senses happiness. Given this treasure trove of “feel-good” compounds and effects, it’s no wonder millions of people turn to chocolate for instant stress relief. It’s also great to know that the calm euphoria you feel is not your imagination. The stress-melting benefits of cocoa are REAL, and these are only the beginning of its superfood powers.
Rich Organic Cocoa is Among the Most Antioxidant-Dense Foods on the Planet!
The most powerful benefits of cocoa come from its broad range of antioxidants. The U.S. Department of Agriculture ranks the antioxidant power of foods by their Oxygen Radical Absorbance Capacity (ORAC). Foods with a higher ORAC have greater ability to neutralize “free radicals” which are reactive molecules that accelerate aging and increase the risk of disease. Given cocoa’s antioxidant superpowers, it is no surprise that numerous studies have found that compounds in cocoa help promote cellular health. The most important of these are a type of antioxidant, known as polyphenols. A recent study proved that cocoa is one of the world’s richest sources of these cellular protectors.
Researchers from Cornell published this study in the Journal of Agriculture and Food Chemistry, comparing the levels of polyphenols in black tea, green tea, red wine and hot cocoa (all of which are rich sources of age-defying antioxidants). Dr. Chang Lee, the chemist who led the study, said that, “If I had made a prediction before the tests, I would have picked green tea as having the most antioxidant activity, but when we compared each beverage, the cocoa turned out to be the highest.”
They also discovered that enjoying HOT cocoa triggers even greater benefits. On a per-serving basis, hot cocoa contains:
- 2 times the antioxidant power of red wine
- 3 times that of green tea, and
- 12 times that of blueberries!
It’s important to note that not all “chocolate” offers the same benefits. Milk chocolate, for instance, is full of sugar. It also appears that milk may inhibit the antioxidant effects. Italian scientists at the Antioxidant Research Laboratory in Rome made this discovery. They found that eating dark chocolate increased the blood plasma levels of certain vital antioxidants. However, the effects dropped substantially when the chocolate was consumed with milk or as milk chocolate. According to the lead researcher, Dr. Mauro Serafini, “Milk may interfere with the absorption of antioxidants from chocolate. “ He said it can also “negate the potential health benefits that can be derived from eating moderate amounts of dark chocolate.”
Now that you’ve discovered how indulging in dark chocolate can help promote cellular health and reduce visible aging, let’s take a look at the mineral benefits of this magical fruit…
Boosts Magnesium, Benefits Blood Pressure & Improves Insulin Sensitivity
The mineral magnesium is required for more than 300 functions in your body. Magnesium helps maintain normal muscle and nerve function and it supports the immune system. It helps build strong bones, promotes blood sugar control and healthy metabolism and it helps protect your heart and supports healthy blood pressure. The bad news is that almost 70% of the U.S. population is deficient.
The good news is that delicious cocoa is one of the richest plant-based sources of magnesium. This could explain why an American Journal of Clinical Nutrition study revealed that insulin sensitivity was significantly higher in individuals who consumed dark chocolate (compared to subjects who consumed white chocolate). The “dark chocolate group” also showed lower systolic blood pressure and the benefits of delicious cocoa don’t end there.
Organic Cocoa: Protects Your Heart and Sharpens Your Mind
Cocoa is also powerfully protective for your heart and circulatory system…One way it does this is by activating nitric oxide, which increases circulation and helps red blood cells to flow smoothly. Cocoa has also been shown to promote supple arteries and healthy blood pressure readings. The flavonols in cocoa have also been shown to improve cognition.
In a study published in Hypertension, 90 elderly individuals consumed high (990 mg), intermediate (520 mg) or low (45 mg) amounts of cocoa flavonols each day for eight weeks. At the end of the study, the subjects performed a visual attention and task switching test. Those who consumed “high” and “intermediate” levels of flavonols performed much better than those in the “low” group. The researchers also commented that the subjects’ verbal fluency significantly improved.
There are many possible reasons for the brain-boosting benefits of cocoa. And increased circulation would be one of those reasons. In fact, a study in the Journal of Clinical Nutrition, showed that consumption of cocoa caused a “striking blood flow response” to the brain and was associated with improved brain function.
When It Comes to Cocoa… Don’t Go Dutch
Unfortunately, most forms of cocoa are laden with sugar, high fructose corn syrup, soy lecithin (GMO) and often heart-stopping trans-fats (particularly in the case of commercial “hot cocoa”). But it’s not just the “junk” you have to watch out for because most commercial cocoas, even organic cocoas are often “Dutch” processed. This is a form of chemical processing where the cocoa is “alkalized” to reduce bitterness and create a milder flavor. Unfortunately, a study published in the Journal of Agricultural Food Chemistry shows that it can also remove beneficial flavonoids – and slash the antioxidant value by 60 to 90 percent!
Some companies label their cocoa and chocolate as “alkalized” or “Dutch-processed” – however, many do not so you have to ask or read the fine print. The good news is that there are several companies that select organic, non-Dutched cocoa for their products with the highest grade of healthy fat content, be sure to read the labels before buying to ensure that you are getting non-Dutched cocoa. This is good news for Chocoholics. If you want to buy some non-Dutched cocoa, contact:
Wellness Bakeries, LLC
2614 N Tamiami Trail, Ste #219
Naples, FL 34103
This article was provided by:
Wellness Bakeries, LLC
2614 N Tamiami Trail, Ste #219
Naples, FL 34103
