(THP) The cacao bean has a much longer history than most people even realize, it can be traced back to ancient texts where it was used in ceremonies, for medicinal uses and in cooking. There have been archaeological digs that have recovered whole cacao beans and vessels, which were believed to be used for drinking cacao and can be dated as far back as Belize between 600- 400 B.C. This was such an important bean to some civilizations that it was used as currency.

This bean is found on trees that can reach between 15 and 26 feet in height, and are botanically a part of the evergreen tree family Sterculiaceae, which are  native to tropical regions. The pod filled beans that grow on these trees are used to make both cocoa and chocolate.

The information that we have today about the cacao bean, which was not known by past civilizations, is the bean was used for medicinal purposes and as an editable – for health benefits. Today it is known that they contain nutrients that are important for good health, like Magnesium, Iron, Antioxidant Flavonoids, Vitamin C, Omega Fatty Acids and others.

One of the health benefits that chocolate lovers do not realize is its ability to act as an anti depressant, reduce heart attacks, and stroke. What the person eating chocolate realizes is the satisfying taste of this mixture that is made from cacao.

Research has proven that this is one of the most nutrient rich foods that is available, and while discussion goes on about other foods, and whether they are healthy or not the vitamin’s, antioxidants and omega fatty acids give chocolate a seal for good health.

Cacao has been linked with helping many different health problems, such as skin problems, weight loss, respiratory problems, and many other health troubles. The health benefits of consuming chocolate help to protect the cells from the damage that can be caused by free radicals. There is also evidence that this is brain food, since it contains properties like Serotonin, Dopamine, Anandamide, Typtophan, PEA and MAO inhibitors. These are properties that help increase mental awareness. It is reasons like these that many researchers believe that it is a super food, because the antioxidants found in these beans are approximately 500 times higher than those found in blueberries. There are also other chemical compounds, including Sulfur that is a mineral used by the body to promote healthy nails, and hair, but another use by the body is to detoxify the liver.

Chocolate lovers know that eating it makes them feel better, what is not evident is why, and that is because of nutrients like Magnesium, Anandamide and Phenylthlamine that are all found in the cacao bean and that help to balance the human brain. These chemicals also are known for promoting happy feelings in the brain, which makes sense to consume products made from the cacao bean when feeling down, although most people do not realize this, they like the taste.

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Just in case you need another excuse to eat chocolate: It makes doing math easier.

A study at the UK’s Northumbria University found that people given a large amount of flavanols – found in dark chocolate – did mental math more quickly and were less likely to feel tired or mentally drained.

In the study, volunteers first sipped chocolate drinks containing flavanols (part of a group of chemicals called polyphenols, which work by increasing blood to the brain) or a control drink. Then they were given mentally-demanding tasks, such as counting backwards in groups of three from a random number between 800 and 999 generated by a computer. They performed tasks like this for an hour.

The participants who drank the beverages containing either 520 mg or 993 mg of flavanols got a brainpower boost from the chocolate. (The group who drank 993 mg of flavanols didn’t perform significantly better than the 520 mg group, but both groups performed much better than those who imbibed no flavanols at all.)

“The drink rich in cocoa flavanols significantly improved aspects of cognitive performance and levels of fatigue during this mentally-demanding task,” researcher Crystal Haskell of Northumbria’s Brain, Performance and Nutrition Research Centre told the British Psychological Society at its annual meeting.

Dark chocolate has higher quantities of flavanols than plain or milk chocolate. Some bars have as much as 100 mg of the good stuff – not that the scientists are suggesting you eat five!

“We are also going to look at the effect of lower doses of flavanol on the brain,” Emma Wightman, one of the lead researchers, told the UK’s The Telegraph.

The good news: The scientists suggest the chocolate effect could help with any tough (mental) task – not just math.

Northumbria professor David Kennedy, who helped run the study, told the Telegraph: “For things that are difficult to do, mentally demanding things that maybe crop up in your work it could help.”

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It doesn’t matter whether it’s chocolate in coffee, ice cream or chocolate covered strawberries (ahhhh my favorite!). When chocolate’s involved, it’s all GOOD! Of course, the circumference of my hips just might disagree with the assessment of my taste buds. Nevertheless, it’s an indisputable fact – I love chocolate.

One of the things that I absolutely hate about “diets” is the fact that they almost always restrict the thing that I love the most. How can something that tastes so good possibly be bad for you? I’ve long felt that science would eventually get the “clue” and prove that something as absolutely decadent as chocolate was really was good for us. It looks as if science is finally coming on board!

There has been much discussion in the past few years about the benefits of chocolate to your heart. Chocolates are rich in a substance called flavonoids. Flavonoids possess this really amazing antioxidant power. They are able to not only shield plants from environmental toxins, but repair environmental damage as well.

When we eat plants that are rich in flavonoids, some of the protective antioxidant power extends to us and we benefit as well. Antioxidants are also a line of defense against free radicals and help our body defend against the damage they cause. If we are low on antioxidants, we may see an increase in free radical damage. This damage can lead to increased levels of LDL cholesterol and the formation of plaque in our arteries.

Flavonoids also give cocoa its rather unique taste. Of course, by the time we buy chocolate in the store, the cocoa has been processed extensively. Unfortunately, much of the beneficial flavonoids are lost during the processing. This is particularly true of milk chocolate products. However, chocolate lovers should not despair, as all is not lost. Dark chocolate is our friend! Because dark chocolate has a higher cocoa content, it continues to retain higher levels of flavonoids than milk chocolate even after processing.

The Doctor’s Chocolate is a rich and satisfying and dark chocolate packed with flavonoids, antioxidants, and is a healthy indulgence that you can enjoy. To learn more click here>>