The Mayas and the Aztecs have grown cacao since 600 B.C.
Usance
Antioxidant/Anti-inflammatory: Cacao contains compounds called polyphenols that acts as antioxidants that are stringer than those found in other foods.
Blood Pressure: Polyphenols increase the amounts of high-density lipoprotein (HDL) that helps protect against cardiovascular disease. HDL helps platelet activity in which it performs similar to aspirin by thinning the blood.
Cholesterol: A component of cacao called cocoa butter contains "good fats" such as oleic acid, monounsaturated fat, stearic acid and palmitic acid. These fats help balance cholesterol levels.
Precautionary Measures
Dark chocolate with a cacao percentage of 70% or higher is beneficial and heart healthy. Due to caffeine and theobromine content, it can be stimulating. Chocolate is a fattening food. The lower the cacao percentage, the more milk and sugar is added to the substance thus making it an unhealthy choice. In other words, a Hershey bar may not be the most beneficial to your health.
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