The Mayans believed that chocolate brought knowledge and good judgement, and recent scientific inquiries in to the exactitudes of cocoa have shown that they had considerable prescience.
Chocolate is unique in being the only substance to melt at blood temperature - 34C - just below body temperature. It is one of the most nutritious and easily digested foods known, containing a wide range of vitamins (A1, B1, B2, C, D and E) and minerals (calcium, potassium, sodium, magnesium, iron, zinc, copper, chromium and phosphorous). Cocoa contains both anti-oxidants, which fight the free-radicals that form cancer, and anticoagulants which are one of the 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. |
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 our chocolates, with a minimum of 60% cocoa, rising to over 85% for some of his specialities, can be eaten in the knowledge that they offer more than pure hedonism.
There is also some truth in chocolate being an aphrodisiac, the science being that it contains theobromine, methyl-xanthine and phenylethyalanine, which together act as a stimulant of a similar sort to the body's own dopamime and adrenaline, striking the brain's mood centres and inducing the emotion of falling in love.
It is no surprise that chocolate has been described as 'the best and most beautiful of all the earth's fruits'. |
