The cocoa was highly valued in the Mayan empire for its properties. The indigenous people took it with water and in small quantities; for them it was a stimulant drinkvery different from the chocolate loaded with sugar and milk that we currently find.
We must differentiate cocoa from chocolate. Because cocoa, the main ingredient in chocolate, does not retain its properties if taken with milk, sugars or other substances. And it does not maintain its nutrients if it is subjected to high temperatures (during roasting).
Why pure cocoa is better than chocolate
Cocoa is the low-fat powder that results from grinding the seeds of the cocoa tree. These seeds are extracted from the inside of the fruits, which are large and pod-shaped.
Cocoa and chocolate are not synonyms. Cocoa is the main ingredient of chocolate. At first it was taken as an infusion, but when it arrived in Europe, sugar and milk were added to reduce the bitter taste.
Chocolate is a product that usually contains sugarpoor quality fats or dairy, among other ingredients, if it is not of the highest quality. That is why it is important to know how to choose a healthy chocolate.
Instead, pure cocoa is rich in magnesium and iron (although this is not absorbed well), and provides calcium and phosphorus.
But above all it stands out for the amount ofantioxidant substances that it provides and that have earned it an antioxidant score of 95,000 ORAC units per 100 grams of cocoa (a cup of blueberries, known for their great antioxidant power, has 13,427).
The health properties of pure cocoa
The antioxidant richness of cocoa is largely responsible for its valuable health benefits. physical and mental health.
1. It makes us be in a good mood
Pure cocoa helps the brain produce anandamide, a neurotransmitter responsible for feeling of euphoria and pleasure.
Additionally, it containsserotonin and phenylethylaminehormones that stimulate the feeling of well-being. Be careful: they cause addiction if abused.
2. Theobromine for muscles, kidneys and heart
Cocoa contains significant amounts of theobrominean alkaloid similar to caffeine, but with less stimulating power on the nervous system.
According to traditional Chinese medicine, it has a beneficial effecton the muscles, kidneys and heart.
3. Regulates blood pressure
The antioxidant flavonoids that it contains stimulate the production of nitric oxide.
This compound that promotes relaxation of blood vesselsincreases blood flow and thus regulates blood pressure.
4. Helps maintain the microbiota
Frequent consumption promotes healthy bacteria growth in our body, it displaces «bad» bacteria and benefits our immune system.
But consumption should be moderatewith a high percentage of cocoa and without sugar or dairy.
5. Yes, it helps you lose weight
Its compounds have positive effects on weight loss and overweight control.
Besides, regulate hormonal metabolismimprove insulin resistance, reduce the synthesis of fatty acids and increase heat production in fatty tissue.
How to take cocoa to benefit from its properties
The most advisable thing is to take cocoa in small quantities and outside of mealsto take advantage of its properties and avoid its contraindications.
It is best to eat raw cocoa
raw cocoa better preserves its flavonoids antioxidants, as these decompose with heat.
It can be very easy to have a healthy cocoa if we prepare it with kuzu, homemade almond milk and a natural sweetener such as cinnamon or vanilla powder. The kuzu will help give the perfect cocoa texture to the cup, and we will avoid sugar and poor quality fats.
But in addition to consuming it in powder, that is, the ground seeds, we can use other healthy cocoa productssuch as butter, pasta or nibs:
- Cocoa butter: It is produced by pressing raw pasta at a temperature of 33-35 ˚C: the fat or butter melts and separates from the protein and fiber. Cocoa butter is the main ingredient in chocolate due to its aroma and versatility.
- Nibs: They are pieces of raw seed; They stand out for their bitter taste.
- Cocoa paste: It is obtained by pressing the seeds; It is used to make chocolate.
What to take into account when buying chocolate
When you buy chocolate, it is important that it is fair trade, ecological and, if possible, produced raw. By choosing a raw chocolate, which you will sometimes find as raw chocolate, you have the guarantee that the production has been done at a low temperature and without loss of polyphenols or flavonoids.
The difference in antioxidants between raw and non-raw chocolate It can be up to 70%.
The ideal is that the percentage of cocoa is at least 70%, although if we find it in our store, one will always be better. with a cocoa percentage of 85% and does not contain sugar.
Finally, it is also important Look at the order of the ingredients on the label: It is advisable to choose chocolates whose label lists cocoa as the first ingredient, and then cocoa paste or cocoa butter. The last ingredient must include the sweetener and an ingredient such as vanilla, for example.
Avoid chocolates that contain ingredients such as sugar, milk, soy…