The Darker the Better

The South American Indians, the Aztecs and the Mayans all partook in the benefits of "xocalatl" or the cacao plant. It is now called cocoa, which was a spelling mistake that stuck. The scientific name of cocoa is Theobrama Cacao, and Theobrama translates as the "food of the gods". The history of chocolate is fascinating and interesting, but the health benefits are amazing! Scientific studies have shown that, like green tea, raw and minimally processed cocoa contain flavonoids (no, these are not flavor crystals, they are antioxidants). The antioxidants in chocolate help increase circulation, decrease blood pressure, lower death from heart disease, improve function of the cells that line the blood vessels, defend against free radicals which lead to cancer, heart disease and stroke, stimulates kidneys and improves digestion, as well as, helping with anemia and kidney stones. It boosts the immune system and is a excellent source of copper, magnesium, iron, phosphorus and calcium. Yes, all this from chocolate, but it needs to be dark and minimally processed!

One chocolate that is minimally processed is Yachana Jungle Chocolate, which is made from cocoa nibs. Cocoa nibs are cocoa beans that have been fermented, dried and slightly roasted. I have had them and they are delicious! The Yachana Jungle Chocolate company is also heavily involved in preserving the rainforest, you can even adopt a cocoa tree.

But by far, my favorite chocolate bar is Green and Black's Organic 85% dark chocolate. They offer many delicious varieties, but to receive the full health benefits of cocoa, I suggest you try the darkest. They also sell hot chocolate, ice cream and baking chocolate, and it is all organic. This is fabulous chocolate and can be found at the health food store, online or even Super Target.

Being healthy is decadent, so indulge in the darkest chocolate you can find, it is truly "the food of the gods".