International Chocolate Day is celebrated every year on July 7th. In honour of the day, this week You! shares some health benefits of this delectable confectionary…
world chocolate day
In the canon of desserts and sweets, more often than not, a sole treat rises above the rest. Rich, creamy, aromatic and delicious… it is chocolate, of course! This popular confectionary is practically unavoidable at any occasion, which is why there is a whole day dedicated to it.
World Chocolate Day was established in 7th July 2009. According to legend, World Chocolate Day commemorates the introduction of chocolate to Europe in the year 1550. Before that time, chocolate was limited to specific regions and countries. For example, some parts of South and Central America and Mexico. It was discovered by foreign invaders and thus travelled to many other countries of the world. All around the world on this date, many candy stores and local suppliers place their best-loved merchandise on sale so that everyone, both young and old, can enjoy a nibble of the stuff.
In order to craft a bar of chocolate, seeds from a cacao tree are covered with banana leaves and are left to ferment, at which point they are called cocoa beans. Once the cocoa beans have arrived at their processing plant, they are roasted slowly at a low temperature. Then it’s time to separate the shells from the nibs so that the nibs can be ground to a fine powder called cocoa liquor.
The two products, most vital to chocolate production, come from this cocoa liquor paste. Cocoa powder is produced and packed for purchase at grocery stores so that we can bake the beloved roasted taste profile into our cakes and cookies, while cocoa butter is produced so that manufacturers can use it as an ingredient in their chocolate bars.
Dark chocolate, which tastes most like its mother seed, is simply a mixture of cocoa liquor, cocoa butter, and sugar. Milk chocolate includes those three ingredients plus a smattering of milk powder. At this point, chocolatiers can add things like nuts, salts, and syrups to elevate the flavour profile. Once cooled, the mixtures harden into the shapes of their respective moulds, are wrapped in paper, and shipped to our favourite stores and candy shops.
While chocolates get bad rep for weight gain, dark chocolates are actually proven to be a healthy snack. There is considerable evidence that cocoa can provide powerful health benefits. Of course, this doesn’t mean you should go all out and consume lots of chocolate every day. It is still loaded with calories and very easy to overeat. You can have a square or two after dinner and try to really savour them. If you want the benefits of cocoa without the calories in chocolate, consider making a hot cocoa without any cream or sugar. Also be aware that a lot of the chocolate on the market is not healthy, so choose quality stuff – dark chocolate with 70% or higher cocoa content.
Has nutritious value: Made from the seed of the cacao tree, dark chocolate is one of the best sources of antioxidants on the planet. In fact, scientific studies have shown that quality dark chocolate — sorry, milk and white chocolate don’t count — is rich in antioxidants and packed with fibre, iron, magnesium, copper, manganese and a few other minerals. These nutrients, making this bittersweet treat a superfood favourite.
Helps your heart stay healthy: Flavanols in cocoa beans have antioxidant effects that reduce cell damage implicated in heart disease. Flavanols — more prevalent in dark chocolate than in milk chocolate — may also help lower blood pressure and improve vascular function. Lots of studies also reveal that the flavonoids in chocolate can help your veins and arteries to stay supple. Furthermore, Canadian scientists in a study found that people who ate one serving of chocolate were 22 per cent less likely to experience a stroke than those who did not. Also, those who had about two ounces of chocolate a week were 46 per cent less likely to die from a stroke.
Help reduce cholesterol levels and blood pressure: Research suggests that chocolate consumption might help reduce low-density lipoprotein (LDL) cholesterol levels, also known as ‘bad cholesterol.’ The researchers set out to investigate whether chocolate bars containing plant sterols (PS) and cocoa flavanols (CF) have any effect on cholesterol levels. They found that regular consumption of chocolate bars containing PS and CF, as part of a low-fat diet, may support cardiovascular health by lowering cholesterol. Moreover, the bioactive compounds in cocoa may improve blood flow in the arteries and cause a small but statistically significant decrease in blood pressure.
Can improve brain function: Cocoa or dark chocolate may improve brain function by increasing blood flow. It also contains stimulants like caffeine and theobromine, which may provide a short-term boost in brain function. This is likely because it encourages blood flow to the brain, which may help people feel more mentally alert and focused after having a chocolatey snack.
Puts you in a better mood: It is said that chocolate gives you the same feeling as falling in love. Well, that’s because chocolate triggers the release of endorphins and serotonin, which make us feel good. When you’re on a high – may be due to excitement, love or after exercise – it is due to the release these brain hormones. The great advantage of chocolate is that flavanols can also help in endorphin production without having to run a marathon! These endorphins also play a key role in helping to prevent depression and other mental disorders.
