Share:
Cocoa - unhealthy or healthy?
- Raw cocoa contains high levels of magnesium and, in greater quantities, potassium and vitamin E. It supports blood flow, muscles, nerves, cells and biochemical metabolism.
- Raw cocoa ensures positive feelings and euphoria. It promotes the release of dopamine and thus helps even against depression.
- For chocolate, you should prefer dark ones. The darker the chocolate, the higher the proportion of raw cocoa and thus the amount of magnesium, potassium, iron and zinc.
- The theobromine contained in cocoa beans lowers blood pressure and keeps the cardiovascular system healthy.
- To enjoy the healing effects of cocoa, do not use industrial cocoa and mix powders of raw cocoa with some honey or stevia instead. You can also mix a smoothie with cocoa powder, bananas and water.
contents
- Raw cocoa versus industrial cocoa
- Vital substances in abundance
- Chocolate for heart attack?
- chocolate magnesium
- calcium
- iron
- antioxidants
- Unsaturated fatty acids
- neurotransmitters
- flavonoids
- theobromine
- Kiffen with cocoa powder?
- Why does raw cocoa make happy?
- Exposed effects of raw cocoa
- Criollo, Forastero and Trinitario
- The Kuna - cocoa drinkers without hypertension
- Xocolatl - The chocolate of the Aztecs
- Cocoa botanical
- Is chocolate healthy?
- The food of the gods
- Cocoa beans, sugar and slavery
- From luxury goods to chocolate
Raw cocoa versus industrial cocoa
Industrially produced cocoa powder consists mainly of sugar. The valuable vital substances are only available in remnants. Raw cocoa is many times healthier.
Cocoa was once a precious commodity, so valuable that the Aztecs used it like money. But it also contains many healing substances. (Image: kolesnikovserg / fotolia.com) Vital substances in abundance
Cocoa powder contains more magnesium than any other vegetable food and more antioxidants than even blueberries. It provides about 25 percent more calcium than cow's milk and twice as much iron as spinach.
Raw cocoa contains about 300 chemical substances, many of which have beneficial effects on health, particularly the lymphatic system, hormone metabolism, immune, nervous and cardiovascular systems. It promotes blood circulation, concentration, brain metabolism and physical performance as well as fat metabolism. Raw cocoa counteracts the aging of the skin. It increases the sensitivity to insulin and prevents diabetes.
Chocolate for heart attack?
The Cochrane Collaboration found in a meta-study that the flavanols in the cocoa plant lower blood pressure. However, EFSA considers that 200 milligrams of cocoa powder per day is needed to make a significant impact. For this you would have to feed kilos of chocolate and thus gain kilo by kilo body weight.
The flavanols, according to a study by the University of L'Aquila, have a positive effect on the ability of older people to perceive. This is consistent with other studies that also conclude that cocoa increases concentration. But eating chocolate is not enough.
chocolate magnesium
Magnesium is an important mineral in the body, and raw cocoa supplies us with it. The mineral helps build the bones, helps regulate the metabolism as well as the functioning of the brain. Headaches are often caused by magnesium deficiency. Overall, the mineral participates in about 200 processes of biochemistry of the organism. The body can absorb the magnesium contained in the cocoa powder excellently.
Some authors suggest that a Japp on chocolate is due to a magnesium deficiency. It is not busy. The signals of our unconscious could also indicate low blood sugar. In practice, the high magnesium content means that if you've worked hard or your muscles are otherwise tense, whether it's hours at your desk or long car rides, some broken cocoa beans help your muscles relax.
The magnesium, especially in raw cocoa, is a significant mineral in the body - for example, a magelan may cause headaches. (Image: fizkes / fotolia.com) calcium
160 milligrams of calcium in 100 grams of raw cocoa are a lot. Calcium is needed to build and maintain teeth and bones. Without calcium, blood can not clot, muscles can not contract and nerve impulses are not transmitted.
iron
Also, 7.3 milligrams of iron per 100 grams of raw cocoa are considerable. We need iron to produce red blood cells and transport the oxygen in the blood.
antioxidants
Antioxidants such as flavonols in raw cocoa protect cells from free radicals and prevent so many cell diseases, including cancer.
Unsaturated fatty acids
Simple unsaturated fatty acids are needed by the organism for the heart to function and to balance the cholesterol level. Raw cocoa delivers them.
neurotransmitters
Amino acids in raw cocoa contribute to the fact that messenger substances such as endorphins, dopamine and serotonin are sufficiently present. The tryptophan and the phenylethylamine contained in the raw cocoa provide "warm" sensations. To get a "lucky kick", you can chew crushed cocoa beans.
flavonoids
This polyphenol provides raw cocoa more than any other food. They lower blood pressure, possibly prevent Alzheimer's disease and help tremendously with weight loss.
theobromine
The main substance of raw cocoa is called theobromine. It is similar to caffeine and also an alkaloid, looks similar but gentler. Theobromine invades by dilating the vessels and stimulating the heart. However, chewing cocoa beans in larger quantities may cause palpitations, sweat, and headaches. Theobromine relieves irritating cough and brightens the mood. Theobromine, like caffeine, excites the nerves by opening ion channels. With a small amount of substance, it mainly affects sensory nerve cells, to a greater extent also motor brain cells.
Theobromine blocks receptors that regulate cell activity. Without this control, no one protects the cell from overreaction, and so theobromine stimulates the cardiovascular system, metabolism and respiration. In effect, raw cocoa helps in this way against fatigue and stimulates fat burning. Although raw cacao is rich in calories, it can probably even fight obesity.
Theobromine is superior to caffeine: the body takes longer to process it. As a result, it works slower and secondly longer-term. Here is the same as for the caffeine in coffee. In order to best develop the positive effect, do not ingest large quantities of raw cocoa at once but in small sips throughout the day.
Theobromine is the main substance in raw cocoa. Like caffeine, it is one of the alkaloids, but it has a softer effect. (Image: dima_pics / fotolia.com) Kiffen with cocoa powder?
Raw cocoa releases anandamides, ie the body's own cannabinoids, as well as tryptophan, a preform of the "happiness hormone" serotonin. These substances counteract depression, reduce stress and the wake-sleep rhythm and euphoria.
Why does raw cocoa make happy?
Cocoa powder increases serotonin levels in the brain, it increases the release of endorphins, and the messenger phenylethylamine present in the raw cocoa sells bad moods.
Exposed effects of raw cocoa
1) Cocoa beans activate the digestive enzymes and the digestive functions by their high content of fiber.
2) Raw cocoa slows the development of cancer cells, especially in blood cancer, according to a study by the University of Georgetown.
3) Theobromine relieves irritating cough by a third better than codeine, which is contained in many cough medicine.
4) Phenetylamine stimulates sexual pleasure.
5) Raw cocoa helps against the premenstrual syndrome because it maintains serotonin levels during the critical days.
6.) Cocoa beans provide organic sulfur, and that helps the body detoxify.
7.) Raw cocoa regularly and in small amounts lowers the level of the stress hormone cortisol, which may be responsible for too high a level of muscle tension and too high a level of blood sugar.
8.) Regular consumption of raw cocoa may prevent sunburn.
9.) According to Harvard University, raw cocoa improves memory and protects against Alzheimer's.
Criollo, Forastero and Trinitario
Raw cocoa is mainly cultivated in three forms: Trinitarion, Criollo and Forastero. Criollo, which is said to be descended from the cocoa plants of the Mayas, is the most expensive variety; The plants are small and grow only under very specific conditions. Forastero is the "standard cocoa", almost three quarters of cocoa beans grown today are part of it. With cocoa in chocolate, you can almost be sure that it comes from this variety. The hybrid variety Trinitario comprises about 20 percent of the raw cocoa in the trade.
The three main varieties of raw cocoa are Criollo, Forastero and Trinitario. Forastero is the most widespread. (Image: Everilda / fotolia.com) The Kuna - cocoa drinkers without hypertension
Findings about the healing effects of raw cocoa were provided by the Kuna, Natives, who live on an island near Panama City. They are spared high blood pressure as well as the spread of heart disease in industrialized countries. Things are different when they move to Panama City. There they suffer the same heart and blood circulation complaints as the other residents.
Does the city make you sick? The American scientist Norman Hollenberg found out: It's not just the hustle and bustle of city life that is troubling the Kuna, but the changing diet. In the villages from which they come, the Kuna drink daily with the four cups of raw cocoa with water. In Panama City, however, they rely on the industrial cocoa powder. For this, the cocoa beans are first heated above 42 degrees and thus lose most nutrients, secondly, the largest part of the instant powder consists of sugar and artificial flavors.
Hollenberg's thesis that raw cocoa (and not genetic peculiarities) is the cause of the "healthy hearts" of the Indians is confirmed by a study from the Netherlands of 470 men over 15 years. All men were older than 70 years old at the beginning of the study. The men with the highest cocoa consumption, that is, more than 2.3 grams of raw cocoa per day, had significantly lower blood pressure than the men who drank the least cocoa. Other parameters, such as smoking and obesity, were similar in both groups. After 15 years, 43 percent of cocoa drinkers still live, but only 24 percent of those who did not drink cocoa.
A Greek study further showed that the "benefactor" is actually cocoa and not other substances. They looked at people who either ate chocolate with 74 percent cocoa or consumed candy without cocoa. Only those who consumed chocolate with cocoa dropped blood pressure.
Xocolatl - The chocolate of the Aztecs
The Aztecs drank a mixture of cocoa powder, chilli and water. They called this drink Xocolatl and appreciated it so much that cocoa beans served as currency. With milk chocolate, which consists mainly of milk and sugar, the Xocolatl had little to do. To serve our health, we can also mix drinks made from raw cocoa.
For example, we can put two peeled bananas, two tablespoons of cocoa powder and half a liter of water in a blender. Once through, delicious and very healthy. A bit of honey, cinnamon or peanut butter, cardamom, chilli or vanilla are perfect for seasoning.
The Aztecs drank a mixture of cocoa powder, chili and water and called it Xocolatl, which is the name of origin of chocolate. (Image: tozzimr / fotolia.com) Cocoa botanical
What we call cocoa are the powdered seeds of the cocoa tree that originally appeared in South America. Such a tree carries about 50 fruits, each containing about 50 seeds, the cocoa beans.
The fruits reap workers with the machete, then open it and remove the white beans. After one week's storage, which does not exceed 42 degrees with raw cocoa, the beans are fermented and then brown. Only now do they pour out the typical cocoa taste.
The fermented beans dry another two weeks in the sun. This is how they last and the taste spreads. In the factories machines clean the beans, then they are roasted. Either the beans remain whole, or are rolled, broken, peeled and refined. In the end, they are ground. The cocoa fat melts, and the mass is de-oiled with alkali salts. Only under 30 percent fat, the broken beans can be pulverized.
Is chocolate healthy?
Cocoa is healthy, and chocolate contains cocoa. So chocolate is healthy, it could be concluded superficially. That is unfortunately wrong. 100 grams of chocolate contain around 500 calories. Anyone who wants to incorporate the cocoa's vital nutrients with chocolate would soon be fatigued, and the health record would look bad due to the amount of sugar and fat in the chocolate. If you eat chocolate to consume cocoa, it's best to go for dark chocolate with at least 60 percent cocoa or even 80 percent or more. White chocolate contains no cocoa at all, only cocoa butter.
The food of the gods
Residues of theobromine suggest that the natives of Central America already 1000 BC. The cocoa plant used in Puerto Escondido in Honduras. They probably prepared a kind of liqueur from the pulp. The Maya held the cocoa centuries after our era in high honors, as did the Aztecs in the period before the arrival of the Spaniards. In addition to cocoa drinks with chili, they used the cocoa butter in medicine and body care. The subjects of the Aztec rulers paid part of their taxes with cocoa beans. The conqueror of the Aztec empire, Cortes, introduced cocoa beans to Europe. But the bitter drink found in the Old World once no followers. Only when the Europeans sweetened it with sugar did it spread.
Cocoa beans, sugar and slavery
The Spaniards cultivated the cocoa trees on plantations and exploited enslaved Africans who harvested the beans. After 1600, the area became Caracas main acreage, as well as Guayaquil in Ecuador. The Portuguese emulated the Spaniards and produced cocoa in Belém and Bahia in Brazil. In 1900, Portugal became the largest cocoa grower in the world, with plantations in Sáo Tome and Príncipe. Slavery was forbidden, but the workers continued to be treated like slaves. Even today, the conditions in cocoa production are extremely critical, and for raw cocoa you should use Fair Trade products.
From luxury goods to chocolate
Cocoa drinks circulated in the early modern era similar myths as coffee. Some doctors considered the drink harmful, others considered it a "love potion". A Madame de Sévigne in France wrote in 1671: "The Marquise de Coëtlogon drank so much cocoa when she was pregnant last year that she gave birth to a little boy who was black as the devil and died."
Cocoa juice was a luxury, and that only changed the industrial revolution. The chocolate factories were created in the 19th century. In 1848, the first cocoa mass with cocoa butter and sugar was launched in England, the first chocolate. Rudolphe Lindt developed in Switzerland in 1879 the "conching", which melted the cocoa mass in the mouth. (Dr. Utz Anhalt)