Five benefits of eating cocoa

The Olmecs, a people who lived in the Mexican peninsula from 1500-400 BC were probably the first humans to benefit from eating cocoa. Montezuma, the Aztec Emperor, drank 50 goblets of chocolate drink every day. He believed it to be the nectar of the gods. The Mayans and Aztecs successfully cultivated the rich bean in equatorial Mexico. During their wars with the Aztecs and Mayans, the Chimimeken people levied taxes on conquered lands using cocoa beans as their form of currency. It is a sure bet that a few tax collectors nibbled on their tax haul receiving a multitude of benefits from their illegal bites.

FIOR ARAKELYAN, CEO of COCOA FAMILY an international supplier of cocoa, said, “Cocoa offers many health benefits for people. It’s high in antioxidants, lowers blood pressure, supports healthy circulation, and lowers the risk of contracting diabetes. In the form of cocoa butter, it hydrates the skin.

“Today, the cocoa bean goes through a sophisticated process unthought-of by our pre-Columbian forebears,” FIOR of COCOA FAMILY and expert in Quality Control added. After beans are fermented and sundried they are sorted and cleaned. The dried beans are eventually cracked separating the shell from the beans. These nibs are used in the preparation of chocolate, and as the Olmecs, Aztecs, and Chimimekens intuited, they have healthy nutritional benefits. Today, many people consume this superfood as a snack.”

FIOR of COCOA FAMILY says there are many scientific papers proving that Cocoa beans contain over 700 known compounds; the most important are the antioxidants. Antioxidants are compounds plants produce to protect their cells from dying of heat and light exposure, moisture, and time. In the human body these compounds prevent reactive oxygen species, or free radicals from destroying cells and causing disease.

This article is available in full in the Winter 2016 issue of Nutraceuticals Now