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Plants produce antioxidants in order to survive the harsh environment. These beneficial compounds are enjoyed by individuals who eat those plants. This really is one good reason vegetarianism is so popular. Antioxidants are believed to lessen many illnesses such as heart problems and cancer. These antioxidants are plentiful in chocolates, containing cocoa, and are linked to improved cholesterol levels and blood pressure level, in addition to improved blood flow.

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Scientists have determined that whenever eating just 45 grams of chocolates, the level of epicatechin and catechin, two important antioxidants, are elevated. Antioxidants protect the cells from dangerous toxins, which can change and damage healthy cells. The harm made by free radicals is regarded as at the bottom of a number of chronic illnesses. It's antioxidants that go into the body and rid it from the free radicals. As we grow older, our body's antioxidants become less powerful, and the best way to improve their usefulness is as simple as consuming foods rich in antioxidants. That's the reason we eat vegetables and fruit. Now, we can add chocolate to that 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 percent of their weights.

It's a long and complex road from cacao bean to treat. Almost all cacao beans are grown on small, family-owned farms in the tropics. There are approximately 3.5 million cacao farms on the planet. Cacao begins with a funny-looking cacao tree, which has large pods. It is the pods that hold the cacao beans. Each tree grows 30 pods every year, or about 1000 cacao beans. 500 beans are essential for just one pounds of bittersweet chocolate, meaning yearly, a tree yields enough for 2 pounds of chocolate.

Cacao farming is performed entirely by hands. Pods are removed manually and therefore are opened by hand. The beans are then removed, also by hand. Then your beans are dried and fermented, which activates the sugary taste. Once the beans are dried, they are shipped throughout 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 is the bittersweet chocolate that is the most nutritious. Throughout the Middle Ages in Europe, chocolate was considered any adverse health food, especially great for women that are pregnant.