Modern Science Of Chocolate
The cacao bean is now being heralded as the new wonder food; packed with antioxidants. What does this mean?
Antioxidants are compounds found in fruits and vegetables that help a myriad of diseases – everything from heart disease, arthritis, and Alzheimer’s disease, to asthma and allergies.
Antioxidants attach to the free radicals and remove them from the body. The cacao bean is exceptionally high in antioxidants. Oranges have approximately 750 antioxidant units per 100g’s, blueberries 2,400, and the cacao bean over 14,000. Joe Vinson of the university of Scranton, Pennsylvania states that ‘Chocolate’s antioxidants are much higher then anything else available’ Find out more...
The Cacao bean also contains iron, calcium, potassium and vitamins A, B1, C, D and E. It is the highest natural source of Magnesium. Magnesium deficiency is linked to heart disease, diabetes, joint problems and pre-menstrual tension.
Modern scientist are beginning to understand what the ancients always knew - chocolate is good for you.
In truth it is the cacao bean that is so good for you, so it is in dark chocolate, with it’s high cacao mass, that the valuable antioxidants and other nutrients are found. Healthiest of all then, is the cacao bean itself.