Nothing much reaps “in” more fruitfulness inside a human heart than a joy of livelihood as “one” feels while in a state of healthy mind, more acknowledged through his own knowledge of what to eat and healthy regime for the LIFE as to be a quintessential path till ETERNITY.
As for the Chocolate, nothing in this world has a below par standard to be ashamed of its relinquished fragrance which it brings and already has brought to the mankind as a gift to Almighty. For some, it’s a guilty pleasure, how sinful it might seem; the truth has its own presence. Hence, Chocolate’s urge seeking qualities are the obvious reasons why it was and is so strongly associated with Valentine’s (lovers) Day, as a gift for lovers and now as an advice.
To elaborate, Chocolate has a range of products derived from cocoa (cacao), mixed with fat (i.e. cocoa butter ) and powdered sugar to create an unprecedented solid confection as a delicacy. There are several types of chocolate according to the proportion of cocoa used in a particular way for the formulation to be worthy.
Chocolate, most commonly engulfs in dark, milk, and white vivid varieties, with cocoa solids contributing to the brown coloration for its sheer taste and texture. However, to be more accustomed or informed, there is a mindful reference to be part of – http://en.wikipedia.org/wiki/Dark_chocolate for the types and varieties of CHOCOLATE bestowed upon us.
Chocolate’s darkest secret lies in the fact that, still, it hasn’t been accountable enough to be considered a low optimized fat food as there is no falsification around the fact that chocolate is a high and less considered “fat” food. But there is meaningful evidence that, in minute quantities, some kinds of chocolate may actually be good for health. Dark chocolate is naturally rich in Flavonoid as these compounds are empowered to lower “blood pressure” and help protect against heart diseases. Recent studies conducted both in the U.S. and Europe seems to acknowledge the fact that chocolate’s beneficial effects on the cardiovascular system encouraged chocolate manufacturers, such as Mars, to develop “SOUL” proprietary methods of processing cocoa beans aimed specifically at preserving Flavonoid content. Methods like Traditional roasting and fermentation are barbed to destroy up to three-quarters of these compounds. Mars uses its handful Cocoapro trademark on some of its products, indicating the incumbent use of this method, and premium Swiss quality chocolate company uses Acticoa. To be more specific, media coverage in recent years, believed the fact that it may help and come across as a protector to our cardiovascular system on long-term basis. The reasoning behind that thought is the foremost, Cocoa bean being rich in a class of plant nutrients called Flavonoids.
For the layman brain’s to relish, it is important knowing, Flavonoids help protect plants from environmental toxins and help repair damage as they can be found in different varieties of foods, such as fruits and vegetables. When we consume foods rich in Flavonoids, it is important to relate to the fact that we also get benefited from this “antioxidant” power.
Antioxidants are believed and also accustomed to help the body’s cells resist damage caused by free radicals that are formed by normal human (bodily) processes, such as vibrant breathing, and from environmental contaminants and constraints, like cigarette smoke. If one’s body does not have enough antioxidants to combat the amount of oxidation that occurs, it can get damaged by free and cumbersome radicals. For instance, an increase or upward trend in oxidation can cause LDL (low-density lipoprotein), known by “bad” cholesterol, to form dense plaque on the artery walls to reckon with.
Another point to remember, Flavanols are the main type of Flavonoid found in cocoa and chocolate. In addition to immense antioxidants qualities indulged in it, research favors the fact that flavanols have other potential influences on health, such as lowering blood pressure, recuperating blood flow to the brain and heart, and allowing blood platelets to be less sticky and able to clot.
These plant chemicals are found not only in chocolate but also in a wide variety of foods and beverages being rich in flavonols. These include apples, peanuts, onions etc.
We do always have a question in our mind enthralled to be answered – “Are all types of chocolate worthy to be consumed or entitled with?” as not each and every sort or variety of chocolate contain high levels of flavanols.
Cocoa naturally, has a strong and pungent (acrid) taste, which is acquitted from the flavanols. When cocoa is worked around for chocolate products, it underwent s through several various steps to reduce the sourness of its taste.
Most commercial chocolates are highly processed and worked upon for the smoothness in its taste. Although it was once believed and acknowledged that dark chocolate contained the highest levels of flavanols, present-day research indicates that, on how the dark (cocoa) chocolate was processed and worked upon, this may not be true. The emerging news is that the major chocolate manufacturers are looking for ways to keep the flavanols in their processed chocolates. However, just for now, our best choices likely to be dark chocolate over milk chocolate (especially milk chocolate that is loaded with other fats and sugars) and cocoa powder that has not undergone Dutch processing (cocoa that is treated with an alkali to neutralize its natural acidity).
For the human SOUL to be precise with, quote “A day without chocolate is a day wasted” still needs some accountability with the UNIVERSAL and seldom in itself – quote “An apple a day keeps the doctor away. “
In this lifetime and lifestyle of amalgamation ( Science and Religion ) a little, in moderation with apt consideration, may be beneficial and less artificial for the SOUL to rejuvenate as stated in the BIBLE – “ Health and good estate of body are above all gold “.
