HEALTH BENEFITS OF CHOCOLATE

The Mayans believed that chocolate brought knowledge and good judgment, and recent scientific inquires into the exactitudes of cocoa have shown that they had considerable prescience.

Chocolate is unique in being the only substance to melt at blood temperature -93° F just below body temperature. It is one of the most nutritious and easily digested foods known, containing a wide range of vitamins (vitamins (A1, B1, B2, C, D, and E) and essential minerals (calcium, potassium, sodium, magnesium, iron, zinc, copper, chromium and phosphorous). Cocoa contains both anti-oxidants and flavonoids, which fight the free radicals that form cancer and anticoagulants, which are one of the most natural properties of aspirin and prevent blood clots. The cocoa butter aspect of chocolate acts similarly to olive oil in so far as it contains a number of essential oils that are good for strengthening the bones, hair, nails, and also feeds the skin in a manner that delays the signs of aging. And Chocolate contains many psychoactive molecules that contribute to making you feel good – Caffeine, Theobromine, methyl-xanthine and phenylethylalanine. It elevates your mood, reduces anxiety, and is probably the world’ most pleasant antidepressant.

Recent medical research has brought to light some other good news about cocoa butter's beneficial properties: it reduces cholesterol. Just as quality wines have been found to be good additions to a healthy diet, so genuine chocolates with a high cocoa content have been noted to contribute to the prevention of cardiovascular disorders. So Pierre Marcolini dark chocolates, with a minimum of 60% cocoa, rising to over 80% for some of his specialities, can be eaten in the knowledge that they offer a health benefit as well as pure pleasure.

It is no surprise that chocolate has been described as 'the best and most beautiful of all the earth's fruits'.