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Plants produce antioxidants in an effort to survive the harsh environment. These beneficial compounds are enjoyed by people who eat those plants. This is one good reason vegetarianism is so popular. Antioxidants are viewed to reduce many illnesses for example heart disease and cancer. These antioxidants are all around in dark chocolate, containing cocoa, and therefore are linked to improved cholesterol levels and blood pressure level, in addition to improved blood flow.
Scientists have determined that after eating just 45 grams of dark chocolate, the amount of epicatechin and catechin, two important antioxidants, are elevated. Antioxidants protect cells from dangerous free radicals, which can change and damage healthy cells. The damage made by toxins is regarded as at the bottom of the quantity of chronic illnesses. It's antioxidants that go into the body and rid it of the free radicals. As we age, our body's antioxidants become less powerful, and also the the easy way improve their usefulness is by eating foods rich in antioxidants. That's the reason we eat vegetables and fruit. Now, we are able to add chocolate to that particular list.
Chocolate offers the same antioxidants present in oranges, berries, and soybeans, grapes, green tea extract, and dark wine. In chocolate, the antioxidants are highly concentrated, comprising more than 10 percent of its weights.
It is 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 about 3.5 million cacao farms in the world. Cacao starts with a funny-looking cacao tree, which has large pods. It is the pods that hold the cacao beans. Each tree grows 30 pods each year, or about 1000 cacao beans. 500 beans are needed for 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 manually. 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 throughout the world to chocolate manufacturers. The coveted chocolate flavor is achieved by roasting. The resultant chocolate butter and chocolate liquor are used to result in 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 Middle Ages in Europe, chocolate was considered any adverse health food, especially great for women that are pregnant.
