Monday, February 14, 2011


The world's first chocolate candy was produced in 1828 by Dutch chocolate-maker Conrad J. Van Houten. He pressed the fat from roasted cacao beans to produce cocoa butter, to which he added cocoa powder and sugar.

Cocoa contains a class of phytonutrients known as health-protecting and disease-fighting flavonoids, which can be lost during extensive processing of the beans. Choosing cocoa in the form of unsweetened cocoa powder, rather than prepackaged items that contain cocoa powder on the list of ingredients, may help preserve the health benefits it possesses.

Cornell University food scientists discovered that cocoa powder has nearly twice the antioxidants of red wine, and up to three times the antioxidants found in green tea.

Cocoa also appears to have anti-aging and anti-inflammatory properties. And cocoa is a good source of the minerals magnesium, sulphur, calcium, iron, zinc, copper, potassium, and manganese; plus some of the B Vitamins.

Cocoa also contains the amino acid Tryptophan which makes the neurotransmitter known as serotonin, which promotes positive feelings and helps keep us from feeling depressed.

Like everything else, enjoy in moderation.

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