Antioxidant Foods

Archive for the ‘Antioxidant Sweets’ Category

Healthy chocolate is made from cocoa beans. The beans come from an evergreen tree found growing wild and now cultivated all over the South Americas and the Caribbean. Cocoa is the main ingredient of everyone’s favorite sweet treat chocolate. To make 2.2 pounds of chocolate takes 300 to 600 beans. The number of beans determines the richness and the health benefits of the chocolate.

Cocoa beans are a high ORAC antioxidant source. Unsweetened cocoa powder has an ORAC score of 80,933. This ranks cocoa at ninth highest on the USDA ORAC list. The bean has large amounts amounts of the flavonoid epicatechin commonly called catechins. Catechins are also the main antioxidant of green tea and are found throughout nature.

Dr. Norman Hollenberg of Harvard Medical School has said, “epicatechin consumtion can reduce the risk of four of our major health problems, those being heart failure, stroke, cancer and diabetes.”

Dr. Hollenberg did a study with the Kuna Indians of panama who are heavy consumers of cocoa. They live on the islands off the shores of Panama. They drink as many as 40 cups a week. And only 10% of the population has any of the big four diseases mentioned above. The people living on the mainland do not drink the cocoa and therefore do not show these amazing health benefits. The doctor believes that cocoa should be recognized as an essential nutrient and classified as a vitamin.

Consumption of catechins have also been found to highly elevate the amount of circulating nitric oxide which increases blood vessel vasodilatation and increases micro-circulation. Prolonged comsumption of cocoa bean drinks and products has been linked to positive cardiovascular benefits. However it should be noted that these benefits are found in raw cocoa and to a much lesser extent in dark chocolate. Flavonoids the antioxidant in cocoa beans is severely degraded when cooked and processed. It must also be noted that there is a great deal of sugar in chocolate products and the addition of milk adds saturated fats.

A 15 year study of elderly men found a 50% reduction in cardiovascular mortality and a 47% reduction in all-cause mortality for men who regularly consumed the most cocoa compared to those men eating the least cocoa from all sources.

Nutrients Available in Cocoa Beans
• Good source of Vitamin A,B1, B2, B3, C and E.
• High in calcium, iron, zinc, cooper, chromium, manganese, magnesium and potassium.
• Rich in polyphenols and flavonoids (Antioxidants)

Health Benefits of Cocoa Beans
• Enhanced circulation
• Reduces the risk of cancer, heart disease, stroke and diabetes
• Can lower LDL cholesterol
• Improved blood flow benefits all organs including the brain
• Reduced mortality from all sources
• Reduced cardiovascular disease
• Helps maintain normal blood pressure
• High sulpher content supports skin, nails and hair.

The individual cocoa beans and the raw paste are the healthy part of the cocoa plant. There are also powders that are made directly from the beans and can add significant amounts of antioxidants to your diet. Few of the chocolate products on the market are of the healthy variety. Most commercial chocolate is highly processed and has large amounts of sugar and fructose corn syrup added to them. The processing takes out most nutrients and the added sugar is not a health food.

However there is some dark chocolate candies and drinks which are made specifically for their nutrient value. You can also make your own chocolate and add healthy sweeteners that you will be hard pressed to tell the difference.

In accordance with the FDA these products are not intended to treat, cure, mitigate, or prevent any diseases. Information on this site is given for educational purposes only and is not to replace the advice of your health care professional.