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Plants produce antioxidants in order to survive the harsh environment. These beneficial compounds are enjoyed by people who eat those plants. This really is one good reason vegetarianism is really popular. Antioxidants are viewed to lessen many illnesses for example heart problems and cancer. These antioxidants are plentiful in dark chocolate, containing cocoa, and are associated with improved levels of cholesterol and blood pressure, in addition to improved blood flow.

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Scientists have determined that after eating just 45 grams of dark chocolate, the amount of epicatechin and catechin, two important antioxidants, are raised. Antioxidants protect cells from dangerous toxins, which can change and damage healthy cells. The damage done by toxins is considered to be at the root of the quantity of chronic illnesses. It's antioxidants that enter the body and rid it of the free radicals. As we grow older, our body's antioxidants become less powerful, and the best way to enhance their usefulness is by eating foods rich in antioxidants. That's the reason we eat vegetables and fruit. Now, we can add chocolate to that particular list.

Chocolate contains the same antioxidants present in oranges, berries, and soybeans, grapes, green tea, and red wine. In chocolate, the antioxidants are highly concentrated, comprising more than 10 % of its weights.

It is a long and complex road from cacao bean to chocolate bar. Just about all cacao beans are grown on small, family-owned farms in the tropics. There are approximately 3.5 million cacao farms in the world. Cacao starts with a funny-looking cacao tree, which has large pods. It's the pods that hold the cacao beans. Each tree grows 30 pods each year, or about 1000 cacao beans. 500 beans are essential for just one pounds of bittersweet chocolate, which means that yearly, a tree yields enough for just two pounds of chocolate.

Cacao farming is done entirely by hands. Pods are removed manually and are opened by hand. The beans are then removed, also by hand. Then your beans are dried and fermented, which activates the sugary taste. When the beans are dried, they're shipped around the world to chocolate manufacturers. The coveted chocolate flavor is achieved by roasting. The resultant chocolate butter and chocolate liquor are used to make the chocolate with the addition of vanilla and sugar and blending. Milk chocolate has milk put into it, but it's the bittersweet chocolate that's the most nutritious. Throughout the Dark ages in Europe, chocolate was considered a health food, especially good for pregnant women.