Chocolate is the new "Black:" The Making Waves in all sectors of health, such as the health benefits appeal to the medical and health practitioners with different training and specialties. Laboratory studies have shown their strong antioxidant activities and chocolate parties show many other positive effects. We all know the surveys, in which many women prefer chocolate over sex would (this does not seem to be the case in European countries, however) added; theTo mention results of an Italian study found that women who eat chocolate have more sex, and the issue is a little spicy. Spicy enough to examine, by a healthy dose of chocolate to your life? Need more reasons? Its natural mineral make your bones denser, it prevents heart diseases, get the fullness of his thought, and feeling their full support and increasing the neurotransmitter precursors intelligence. Healthy, wealthy, wise and happy. That is why it is so easy and eat allHershey's bars, you can create a cargo space? Well, not quite ...
Raw, roasted chocolate IS A MUST, in order to really reap the benefits for health. Little of this fact is given, based on the mass-media representation of chocolate's health benefits. There is a big difference in the chemical composition of the un-roasted, dried, of course, chocolate, compared to 99% of chocolate is now available. Almost every bar or drink, even with the big food chain HeathMarkets, is of the chocolate, which are roasted at high temperatures. "Organic" does not mean raw chocolate powder is not raw, when she says its raw materials. High-end organic hot cocoa drinks are still roasted, and probably processed with alkali to solve them easily. Why does the roasting and processing? Because we are accustomed to looking for chocolate and wine tasting, as it since our childhood. Working with raw chocolate (cacao called - Note: This isother than cocoa!), like so many things that are really good for you, is best prepared at home, with carefully selected ingredients. It is easy to make, and we will have some recipes at the end. But first, back to the question of why raw is better.
First, the issue of caffeine. Many people are sensitive to caffeine effects on the nervous system. It increases blood pressure, shortened tempers and keeps people awake. And we all know chocolate has caffeine in it, right? But whatShape it is? Research done by homeopaths shows a significant difference in the stimulatory effect of chocolate, depending on whether it has been heated or not. A drink made from roasted beans with evoked excitation of the nervous system, did not occur with toasted chocolate. Changing the chemical structure is spread by heat and occurs in the case of chocolate. Calcination involves heating the beans from 250 to 350 degrees F for 30 minutes to 2Hours. Anecdotal reports of people switching from coffee or yerba mate as the morning drink a cup of hot chocolate Report gently stimulating effect, without fear, were listed as other beverages. Even very sensitive people who do not do well with any form of caffeine report positive results with raw chocolate, nothing like the effects of caffeinated coffee or tea.
First, the issue of anti-oxidants. Chocolate was discovered, unusually high amounts of important polyphenols. A study in the Journal of Agriculture and Food Chemistry has been published under the title: "Cocoa has more phenolic Phytochemicals and higher antioxidant capacity than tea and red wine." It's hard to argue with that. Here also arises the question of resources: A report notes that while 5% of roasted chocolate antioxidants, in its raw state contains twice as much is at 10%. Another important note is the addition of milk to produce milk> Chocolate. Research has shown that the addition of milk breaks-in fact the beneficial effects of natural antioxidants. And milk is one of the reasons why many people seem to be allergic to chocolate, such as lactose intolerance is widespread. Another myth is to break out some individuals, when taking high quantities, reports indicate that raw chocolate leads to this answer, and it is possible that the refined fats and sugar in most chocolate productsthis effect.
Finally, the issue of improving the mood of neurochemicals and precursors. Chocolate contains significant amounts of essential amino acid tryptophan. Tryptophan is gathered recently with neurogenesis, the development of new brain cells, and both long-and short-term memory. The presence of tryptophan for the production of serotonin, a neurotransmitter associated with mood primary (Prozac works on the principle of improving the criticalEffect of serotonin). Once in the body, tryptophan reacts with vitamins B3 and B6 in the presence of magnesium (to produce all those present in RAW) chocolate as serotonin. Enhanced serotonin function helps to reduce anxiety and stress - A ccording to Dr. Gabriel Cousens, serotonin is literally save our "stress defense." Tryptophan is heat sensitive and is cooked often deficient in many diets, even though animal protein intake is high. In addition to tryptophan (but not heat-sensitive)Chocolate also contains PEA, the "love hormone, and anandamide, the" bliss chemical ".
Convinced? Ready for a little rain-forest raw power? First find a good source of its critical to make sure the chocolate you buy crude - it mostly as a "labeled cacao," the name for the processing of chocolate beans, and the tree on which they grow. Cacao Nibs are small pieces of raw beans can be eaten straight, or with other healthy snacks such as mixed Gogi berries. ButMost of the raw chocolate drink preparation is the original hot chocolate. Now it is not hot enough for long enough to convert chemicals to your preparation or cooking, just a comforting hot drink - and, of course, heating the water is not necessary (although in recipes call for coconut oil, it helps) to drink the oil in the mixture. How to make a cup, use cocoa powder raw materials can work (grinding the nibs or beans in a coffee grinder if you can find this challenge, because the natural oils in the chocolate warm and liquefy before the loop is completed, there will be little crunchy bits). Put one or two tablespoons of chocolate powder, 1 to 2 teaspoons of raw dark agave nectar (a low-glycemic index natural Sweetner) and 1 to 2 teaspoons of coconut oil into a mixer. Add 8 to 12 Unzen almost boiling water and mix for 10 seconds. That's it! You will find your own favorite formula, after some preparation - more or less> Chocolate, oil, sweetener and water.
There are many, many recipes available online and in books on raw chocolate. Some additions to the preferred drinks are Maca (Peruvian Ginseng), essential oils, like vanilla, mint or orange (only one drop is often enough) or cinnamon powder. Your own raw bars are very easy to make really only by omitting the water and adjusting the oil and sweeteners compared to a thick paste of chocolate. Add some chopped nuts ifYou want, press into a casserole dish and place it in the refrigerator long enough to get it fixed. Experiment, it is Chocolate! Thou shalt have fun. And with raw chocolate could be the most fun it can be eaten, while your health benefits are positive.
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