The Chocolate Diaries

The Chocolate Diaries A Brief History The cacao tree was discovered in the tropical rainforests of Mesoamerica, or what is modern-day Mexico. Believe it or not, monkeys, not man, were the first to find the cacao plant edible. They would eat the pulp, which tastes like apricots or melons, and spit out the bitter and seemingly inedible beans.

Ancient man

followed their example, picking the fruit off trees as they walked past and spitting out the beans. This act helped make cacao trees plentiful in South and Central America and guaranteed cacao’s evolution. And eventually, your enjoyment of modern chocolate! An ancient tribe called the Olmecs (1200 - 300 B.C.) were the first to domesticate the plant and use the beans. They named the bitter, powerful seeds “kakawa,” or cacao. But it was the Mayans (300-900 A.D.) who were the first true chocolate aficionados. They referred to the cacao pod as “food of the gods;” and it was used not only in religious rituals, including marriage ceremonies, but was also incorporated into their mythologies. In fact, the Mayan’s story of Creation featured a cacao tree instead of an apple tree. The Mayans ground the beans into a coarse paste and mixed it with spices, water and chilies to create a bitter, spicy drink that was believed to be a health elixir. Or, the beans were mixed with corn and flavorings to make an assortment of porridge-like meals. Centuries after the Toltecs challenged the Mayan empire and captured the Yucatan Peninsula (900 A.D.), the Aztec tribe continued to consumed chocolate in liquid form. The Aztec emperor Montezuma was rumored to enjoy 50 cups a day. They reserved their beloved Chocolate for the rich and the nobles. In fact,

the Aztecs prized the cacao bean so highly that it was used as their form of currency. Aztec trading prices looked something like this: 1 large tomato = 1 cacao bean, 1 turkey egg = 3 cacao beans, 1 small rabbit = 30 cacao beans. In 1519, Montezuma offered the spicy drink to the Spanish explorer Cortés, and his army. This act changed the course of chocolate’s history forever. Once cacao beans were brought back to Spain, new spices and sugar were added to the mixture, creating a liquid concoction that spread throughout Europe, where it remained a beverage of the elite for centuries. And, not to mention, Chocolate's reputation as an aphrodisiac flourished during this time. The first machine-made chocolate was produced in Barcelona in 1780. Later, mechanical inventions made it possible to produce a smooth, creamy, solid chocolate for eating; not just liquid for drinking. The first solid chocolate bar was developed by British chocolatier Fry & Sons in the early 1800s. It's believed that during the 1600s, lovers began exchanging mementos on Valentine's Day, and sweet treats were one of them. In 1868, the first Valentine's Day box of chocolates was introduced by Richard Cadbury. In 1875, the first milk chocolate was introduced to the market by Daniel Peter of Switzerland. Today, the U.S. Army includes chocolate bars in their rations. Chocolate has even been taken into space as part of the diet of U.S. astronauts.

Where Does Chocolate Come From Now? The West African Ivory Cost alone produces over 1.4 million tons of beans per year. Ghana is the world’s second largest producer, with over 600,000 tons per year. Other top cacao-growing countries include: Indonesia, Brazil, Ecuador, Togo, Papua New Guinea, Colombia, Venezuela, Jamaica, Trinidad and Tobago, Costa Rica, Grenada and of course Mexico. WARNING! Mexican soils have been known to be contaminated with lead, make sure to check your sources for any product containing produce grown in Mexico. There are three main kinds of cacao trees, and hundreds of hybrids, grown throughout the world; each with their own flavor profiles and growth characteristics. Like wine and coffee, chocolate reflects the distinct flavors of its region. The kind of cacao beans grown, climate conditions, and how the beans are dried and fermented vary by country. The cacao flavors can range from bright tangerine, to complex red plum and dark cherries. They can even evoke aromas of jasmine, cinnamon and pineapples.

Why Is Chocolate Good For You? Enzymes, Magnesium and Chromium Cacao beans have many beneficial compounds including enzymes, magnesium, chromium, calcium, iron, phosphorus and amino acids. Enzymes are nutrient factors essential to many of our cellular metabolic functions. Amylase is an enzyme that helps break down food. Catalase is an enzyme that helps neutralize free radicals. However, most enzymes are destroyed at 118° F. The mineral magnesium is needed for bone and fatty acid formation, nerve maintenance, making new cells, activating B vitamins, relaxing muscles, blood clotting, energy metabolism and protein synthesis, and the production and use of insulin.

Chromium helps balance blood sugar, and plays an important role metabolizing carbohydrates, fats and glucose, and in proper insulin utilization. Antioxidants: Good for plants, good for people Scientists theorize that plants naturally produce antioxidants to help them survive harsh growing conditions and to protect them from environmental stress. That means…antioxidants protect the plants, so antioxidants protect you! The health benefits of high-antioxidant foods have recently taken the scientific world, and the media, by storm. Recent studies suggest that the antioxidants in foods may reduce the risk of many kinds of illnesses, from heart disease to cancer. Antioxidants like those found in dark chocolate and cocoa have also been linked to some of the hallmarks of good cardiovascular health; such as enhanced blood flow, healthy cholesterol levels and reduced blood pressure. Simply put, ORAC is a measurement of antioxidantsin foods. The FDA recommends we consume at least 3000 ORAC daily. But ideally, we should be getting 10,000 to 12,000 ORAC per day. That is the difference between driving a car on a 1/4 tank of gas vs. driving a car on a full tank of gas. And antioxidant consumption is shown to have a cumulative effect. So, one could speculate that chronically low antioxidant levels lead to more and more illness and dysfunction over time. And chronically high antioxidant levels help prevent or decrease these effects increasingly over time. Studies Despite good diabetes control and medical treatment, adults with the disease often continue to experience vascular dysfunction. Over a two 30 day studies, both immediate and sustained improvements in blood vessel function were measured following cocoa flavanol consumption. The researchers found a

positive correlation between the flavanol dose consumed and immediate improvements in FMD (flow mediated dilation, a measure of vessel health, i.e. the ability of a vessel to relax). And observed a 30% increase in FMD between day 1 and day 30. – Journal of the American College of Cardiology; International group of scientists/Mars Inc. A study of 16 healthy young women finds flavanols found in cocoa and dark chocolate positively effects the brain´s activation during cognitive tasks. The scientists performed the tasks using functional magnetic resonance imaging (fMRI). This study may have implications for the ability to treat strokes, diabetes, vascular dementia, and could help people who are tired, or have mild cognitive problems. – University of Nottingham (UK); Professor Ian MacDonald and colleagues Participants drank flavanol-rich cocoa and were studied using ultrasound to see how well blood was flowing in the brain, specifically in the middle cerebral artery. After one week, blood flow measures increased 8% in the group that received the flavanol-rich cocoa drinks. After two weeks that increased to 10%. The participants were asked not to take in any caffeine, alcohol, or chocolate for at least 12 hours before being tested. – Mars, Inc. Over a 2 week study of the effect of cocoa vs. tea in lowering blood pressure, the effects of cocoa on blood pressure were comparable to those achieved with antihypertensive drugs. Authors of the study say the polyphenols found in cocoa may be more bio-available than in tea. Cocoa consumption was typically flavanol-rich chocolate in the range of 100g per day. Systolic BP dropped 4.7 points and diastolic BP dropped 2.8 points, compared with controls. Tea

consumption was about 4 to 6 cups daily, with no discernable BP differences observed between the two groups. – University Hospital of Cologne in Cologne, Germany The vessel responses of the older men and women, especially among elderly participants, were significantly more pronounced than the younger subjects’, after drinking a flavanol-rich cocoa beverage. These improvements in both young and older adults appear to be linked to the ability of cocoa flavanols to influence the body’s production of nitric oxide, a key regulator of blood vessel tone. – Harvard Medical School and the Brigham Women’s Hospital in Boston Clinical studies show that cocoa and chocolate can prevent tooth decay. The studies reported that the polyphenols in chocolate turns off an enzyme responsible

for

converting

sugar

into

polysaccharosein

the

mouth.

Polysaccharose is the binding agent that causes dental plaque to attach to the teeth. Polyphenols are flavonoids;plant compounds that have beneficial effects on human health. –

Osaka University in Japan; Takashi Ooshima and colleagues

Proper Chocolate Vocabulary Cacao vs. Cocoa While it is common use “Cacao” and “Cocoa” interchangeably, chocolate experts generally agree that the pod and beans are called "cacao," and the powder made from the beans is called "cocoa." So it’s a fruit…right? Because fruit are defined as the reproductive parts of a plant, Cacao is a fruit. However, it is officially classified as a vegetable since the part we consume, the

beans, are not sweet. And since fruits that are non-sweet, like cucumbers and tomatoes, are classified as vegetables, so is Cacao. Bulk vs. Flavor “Bulk” beans are rich, deep and classic in flavor, making chocolate taste like chocolate. They are in no way inferior to flavor beans however. “Flavor” beans are the icing on the cake, so to speak. Flavanols vs. Flavonols Flavanol is spelled is with two A’s and one O. It is often confused with another compound spelled flavonol; one A and two O’s. This is also a plant-based compound, but is not found in cocoa. Theobromine The theobromine contained in cacao belongs to molecules similar in structure to caffeine. Theobromine IS NOT caffeine, but it does affect humans somewhat similarly. It is mildly diuretic, is a mild stimulant, and relaxes the smooth muscles of the bronchi in the lungs. Accordingly, it has been found to be a more effective cough suppressant than standard drug treatments for persistent coughs, with none of the side effects associated traditional medicines, like drowsiness.

Chocolate From Mars Partially supported by a grant from Mars, Inc. new research builds on a growing body of evidence demonstrating the potential of cocoa flavanols to improve blood flow, and perhaps in turn impact long term cardiovascular health. The data could soon be available to pharmaceutical companies for development into new medications, according to researchers. Furthermore, researchers at Mars, Inc. have found that entire "libraries" of cocoa flavanols can be manufactured, and

that new flavanols can be developed from natural flavanols, enhancing their viability for use in pharmaceutical medications. Melts in your mouth…and in your hand Good chocolate melts in your hand because cocoa butter melts at body temperature. Added high melting-point fat and other additives keep it from melting so easily. So, it keeps during shipping, storage and once it gets into the store. But, also makes it unhealthy once it gets into you.