Heart-shaped
boxes of chocolates are a symbol of Valentine’s Day around the world. The roots
of Valentine’s Day go back to Ancient Roman times. Chocolate candy gift giving
is a recent development; could it be the result of chocolate’s reputation as an
aphrodisiac?
St.
Valentine’s Day as a romantic holiday first appeared in the writings of Chaucer
in 1382. During the medieval period there was a new focus on chaste courtly
love and this is when the familiar symbols of love began to appear--knights
would give roses to their maidens and celebrate their beauty in songs from
afar.
By
the 1840s, Valentine’s Day as a romantic holiday was celebrated in most of the
English-speaking world. Richard Cadbury, a British chocolate manufacturer,
created what was then called “eating chocolate.” Cadbury began marketing the
new chocolate and sold them in beautifully decorated boxes.
Chocolate
is made from cocoa beans, which are the seeds of the Theobroma cacao tree. Due
to its many health effects, the Mayans considered hot cocoa the drink of gods.
The scientific name of the cocoa tree, Theobroma cacao, was derived from the
Greek words theo (God) and broma (drink). The Swedish naturalist Carl Von Linné
named the tree in the 1700s. Chocolate had great symbolic social, religious,
and economic importance in both New and Old World cultures.
Although
cacao is native to Central and South America, Africa now grows about 70% of the
world’s cacao. The football shaped pod, or fruit, grows from the branches or
straight out of the trunk. The pods encase a sticky white pulp and about 30 or
40 seeds. The pulp tastes both sweet and tart and is eaten or used in making
drinks. If you to bite into a seed straight out of the pod, it is incredibly
bitter.
Drinkable
chocolate has been used for years to treat ailments. Spanish explorers brought
chocolate back to Europe in the 16th century where sweetened warm versions
considered a health elixir were consumed. From the 16th to 19th centuries, hot
chocolate was valued as a special drink, as well as taken as a medicine. In
France during the 17th century, the French drank it to fight against fits of
anger and bad moods.
Modern
research has discovered that chocolate reduces levels of stress hormones in the
body. Cocoa’s antioxidant and anti-inflammatory properties come from the
abundant flavonols. It is best to avoid the overly processed chocolate, found
in the candy aisle, which contains added sugar and saturated fatty acids that
counter cocoa's inherent health benefits. It is best to choose the dark,
flavanol-rich chocolate bars.
Should
you worry about eating chocolate? Researchers, Katz DL, Doughty K, Ali A. of
Yale University, tell us the research indicates the benefits of moderate cocoa
or dark chocolate consumption outweigh the potential risks of over consumption,
including increased risk of weight gain.
Cocoa
contains more antioxidants than most foods and has anti-inflammatory effects beneficial
to heart health. Cocoa may directly influence insulin resistance and as a
result reduce the risk of diabetes. Further, cocoa consumption may stimulate
the immune response. Cocoa can protect nerves from injury and inflammation,
protect the skin from oxidative, UV radiation damage, and improve cognitive
function and mood.
A
9-year study of over 30,000 women in Sweden found that those who consumed up to
an ounce of high-quality chocolate high in cocoa content 1 to 3 times per month
had a 26% lower risk of developing heart failure. Women who ate 1 to 2 servings
per week displayed a 32% heart failure risk reduction. The European Heart
Journal reported that daily dark chocolate consumption over a 4-week period
improved concerns in patients with congestive heart failure.
Research
continues to demonstrate that antioxidants, such as those in cacao, help
prevent cancer, heart disease, age-related macular degeneration and aging in
general because they fight free radicals in the body.
A
Cornell University study shows the antioxidant concentration in hot cocoa is
almost twice as strong as red wine. Cocoa's antioxidant concentration is two to
three times stronger than that of green tea and four to five times stronger
than that of black tea. Professor Chang Yong Lee added that more antioxidants
are released when it's heated up.
The
flavonoids help your body process pout nitric oxide improving blood flow,
helping to lower blood pressure and improve heart health. Flavonoids also help
prevent the blood platelets from mingling together and forming clots. This
sounds much healthier than taking blood thinning medication. Recent research
demonstrates chocolate, like aspirin, has a biochemical effect that reduces the
clumping of platelets, which cause blood to clot.
The
American Association for the Advancement of Science reports drinking hot
chocolate can help you think better. The flavonoids increase the blood flow and
oxygen to the brain. Researchers think dementia could be treated with cocoa
which works by increasing blood flow to the brain.
The
National Heart, Lung and Blood Institute in partnership with candy maker Mars,
Inc. have launched a three-year study on the topic, Will Taking Chocolate Pills
Improve Heart Health? It will be the first large study, involving 18,000
people, to look into the potential role of cocoa flavanols in high-dose form,
without the added sugar and fat of chocolate.
Chocolate
has been shown to produce higher levels of physical energy and mental
alertness. Cacao is: Anti-inflammatory Anti-carcinogenic Anti-thrombotic,
Lowers Alzheimer's risk, Anti-diabetic and Anti-obesity. It improves liver
function for those with cirrhosis, is neuro-protective and improves
gastrointestinal flora. It also reduces stress hormones, and symptoms of
glaucoma and cataracts. It can slow the progression of periodontitis, improve
exercise endurance, may help extend lifespan, and protects against preeclampsia
in pregnant women.
Commercial
instant hot cocoa mixes should be avoided. Most popular mixes list cocoa as
down on the list of ingredients behind higher-level ingredients such as sugar,
corn syrup and a medley of vegetable oils. These ingredients tend to eradicate
any benefits the cocoa may have to offer. There are several websites on how to
make healthy versions of instant cocoa from scratch.
Jaymi
Heimbuch of the website Mother Nature Network suggests one of the easiest ways
to include more cocoa in you diet is to sprinkle it over fresh fruit. She gives
us these tips for buying cocoa powder:
•
Look for certified fair trade. There are many great brands to choose from, and
you're helping to ensure workers get a living wage.
•
Look for organic. It's true that not all organic cocoa tastes as good as
non-organic, so you'll have to test a few out and see what you like best. But
if you can, go for organic.
•
Look for a higher fat content. Yep, you read that right. The really good cocoa
that has lots of flavor (and therefore is more satisfying and you won't need to
use as much) has as much as 24 percent more fat than the cheap stuff.
•
Make sure you're getting unsweetened cocoa powder, and not something that has
sugars mixed in. Avoid packages labeled "ground chocolate" as this is
a basically powdered chocolate bar with added stuff we're trying to avoid in
the first place. Make sure the only ingredient is cocoa.
Any
time, not just Valentine’s Day, is a great time for giving chocolates to those
we love! And don’t forget yourself----have a headache? It’s hot cocoa time.
Read
more: http://www.mnn.com/food/beverages/stories/7-health-benefits-of-drinking-hot-cocoa#ixzz37wYTB3Fj
Antioxid
Redox Signal. 2011 Nov 15;15(10):2779-811. doi: 10.1089/ars.2010.3697.
Epub
2011 Jun 13.
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