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Herbology 101 - Herbal Remedies and Herb Information
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- Chocolate (Theobroma cacao)
- Chocolate is the end product of the seeds from the cacao plant. High in theobromine, dark chocolate (at least 70% cocoa content) is a mood elevator as well as having antioxidant properties.
The health benefits of chocolate are related to dark chocolate (minimum seventy percent cocoa) not milk chocolate and/or white chocolate. In fact, a 2003 study shows that drinking milk with dark chocolate negates the health benefit.
Dark chocolate - with high cocoa content (minimum 70%) - is high in flavonoids (epicatechin and gallic acid). Cocoa also has polyphenol antioxidant properties, countering low density lipoproteins (levels of "bad" cholesterol) as a result.
See lore section for details and further benefits.
WARNING: There are two primary concerns with chocolate as a health product - lead and high fat content. Both vary with production. Be sure to consider the nutrition label and the manufacturer.
1. Lead in Chocolate: Some chocolate has been found to contain high levels of lead, not found in the cacao seeds themselves. The shells, however, have been found to be efficient at holding lead and preventing it from entering the seeds themselves. According to a study published in the October 2005 issue of Environmental Health Perspectives, "... the much higher lead concentrations and larger variability in lead isotopic composition of finished cocoa products, which falls within the global range of industrial lead aerosols, indicate that most contamination occurs during shipping and/or processing of the cocoa beans and the manufacture of cocoa and chocolate products."
2. Finished chocolate products such as bars and truffles have high quantities of fats (largely saturated fats) that may offset some of the benefits of the antioxidants contained in dark chocolate with wieght gain and the attendant risks. Read the label carefully of any chocolate products ingested for their health benefits, and reduce calorie intake to balance any additional calories you may be ingesting.
PET WARNING Theobromine, an alkaloid contained in chocolate, is highly toxic to cats and dogs among other animals (horses, rodents, and more). Never give your pet chocolate. (more info below)
Used for:
- Congestion
- Stimulant
- Respiratory
- Aphrodisiac
- Emollient
- Diuretic
- Antioxidant
- Cardiovascular system
- Diarrhea
- Moisturizing
- Cardio-tonics
Lore:
Current (Western) Use
Health Benefits of Chocolate:
The health benefits of chocolate are related to dark chocolate (minimum seventy percent cocoa) not milk chocolate and/or white chocolate. In fact, a 2003 study shows that drinking milk with dark chocolate negates the health benefit.
Dark chocolate - with high cocoa content (minimum 70%) - is high in flavonoids (epicatechin and gallic acid). Cocoa also has polyphenol antioxidant properties, countering low density lipoproteins (levels of "bad" cholesterol) as a result.
The stearic acid (a saturated fat) in chocolate does not increase LDL levels in the blood stream.
Other studies have shown that blood pressure is reduced slightly (and flow-mediated dilation) when 100g of dark chocolate is eaten daily, and that chocolate helps to prevent/alleviate persistent coughing (theobromine).
Theobromine is a mild stimulant that is a factor in the mood elevation that accompanies its ingestion. It also contains tryptophan (an essential amino acid), which helps regulate moods. Chocolate also contains phenethylamine - often called "the love chemical" - which can trigger the release of endorphins in the brain.
Chocolate also contains a tiny amount of caffeine.
The side-effects.
Chocolate can also be addictive as a result of the effects on our moods. Chocolate can increase incidents of acid reflux as it relaxes the esophageal sphincter (enabling stomach acid to rise into the esophagus).
History
Myths & Facts
Acne: Pure chocolate has high levels of antioxidants that improve the complexion.
Aphrodisiac: The seratonin and other chemicals (see above) in chocolate are thought to act in a sexually stimulating way. In addition, the sensual nature of chocolate may help to set the tone.
Global
Cacoa for chocolate is grown mainly on small farms (5 - 10 acres) rather than larger plantations. Recently many issues of sustainable growing practices, fair trade, and the price of cocoa has been receiving media attention. You may want to consider this in making your choice of supplier.
Culinary
Chocolate is the end product of processing the seeds of the cacao plant. Theobroma literally translates (from the Latin) as "food of the gods".
Chocolate refers both to the flavouring and the finished product (e.g. bars/truffles/etc). Cocoa is the name for the dark bitter solids derived from the cacao seeds and the butter from which it is separated. Chocolate is more often a combination of cocoa, some form of sugar, and cinnamon or vanilla.
Disclaimer: This content is provided here for informational purposes only. Do not attempt to self-diagnose or treat. Check with a qualified Health Practitioner before using any herbal treatment. Use of these reference pages signifies acceptance of this notice and our Terms and Condition.
Information on this website is for informational purposes only.
Please consult a qualified health practitioner before taking any course of action.  |
Looking for information about herbs? Check out our Herbology 101: Herbal Remedy Reference Guide
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