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Another strong point of chocolate is its many antioxidants. What benefits do antioxidants provide? They eliminate bacteria that attack our body, damaging cell membranes and making cancer and heart attacks much more likely. Attackers, often referred to as free radicals, are the cause of aging. So, the more antioxidants we eat, the longer we will live.
Antioxidants are in many natural plants—the more intense the color, the more antioxidants the food contains. For example, blackberries, blueberries, and red grapes, all dark, are rich in intense antioxidants. Now look at the color of natural chocolate: it is so dark it is almost black, making it one of the healthiest foods. Remember that this is natural chocolate, without overly processed.
Researchers have found that raw and minimally processed cocoa helps lower blood pressure and heart disease mortality rates. Improve the function of endothelial cells lining blood vessels. Improve digestion and stimulate the kidneys. Chocolate is also used to treat patients with anemia, kidney stones, and lack of appetite.
There are two types of flavonoids, called Catechins and Epicatechins. According to recent studies, catechins, abundant in cocoa and minimally processed chocolates, help prevent disease and boost the immune system. Dark chocolate contains more than three times the number of catechins as tea. And it is also a good source of copper and magnesium, which regulate heart rate and blood pressure.
In conclusion, chocolate is worth eating, but as with any food, a massive amount can be destructive. A good gift is a basket of chocolate treats, which provokes a stimulating and healthy emotional result.
The smell of chocolate produces changes in brain waves, which help relax. Dark chocolate is beneficial for the heart if consumed daily and in moderation.
Chocolate helps relieve menstrual pain and muscle fatigue, and provides energy. Eating chocolate can enhance physical performance.
It takes a lot of cocoa beans to make one chocolate bar. Chocolate has been as valuable as gold in some cultures. Chocolate could run out by 2050 due to climate change.
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