I saw a sign the other day that read, “Take care of this planet; It’s the only one with chocolate!”
What is it about chocolate that has held such a fascination for humans for centuries now? Clearly, chocolate can have some mood enhancing effects. There may be a reason women often crave chocolate around their menstrual cycle. Chocolate contains over 300 compounds, including the stimulants caffeine and theobromine, and some of these compounds do have mood-altering effects, research has shown, that mimic in a much milder way the affects of marijuana. However, an outrageous amount of chocolate would have to be eaten in one sitting (think tens of pounds) to get a drug-like high. It is these mild nervous system effects, and possible aphrodisiac effects, that first led humans to go through the laborious process of making the cacao nut ready to consume.
A little history
Chocolate comes to us originally from Central America. Made from the seeds of the cacao tree (pronounced kah KOW), the Aztec and Maya mainly drank preparations of it, after the seeds had been fermented, roasted, winnowed, ground, and made into a paste with water. Additional water was added and the drink was often mixed to create a frothy beverage. Other additions included chili peppers, allspice, vanilla, masa harina, sapote, and seeds from the ceiba tree, and although some were sweetened with honey, most drinks were largely unsweetened, enjoyed as a savory, bitter beverage. Chocolate was consumed most frequently by royalty and was often used in sacred ceremonies. Spanish conquistadors introduced cacao to Spain and Europe, perhaps originally with an interest in its stimulant or medicinal properties. Chocolate has been revered as a plant thought to increase strength, health, passion, and even to have magical properties.
Modern uses of chocolate
In contrast to the ancient uses of chocolate, modern American or European preparations usually use a lot of sugar, often more than the amount of cocoa powder in a preparation, and milk. Cocoa is drunk hot, but chocolate is most often consumed in chocolate bars, confections, or in other desserts. Rarely is chocolate spiced and the bitter taste is often covered, although a resurging interest in bittersweet/dark chocolates with a higher percentage of chocolate is occurring, particularly due to research showing the antioxidant potential of chocolate. Chocolate is also still seen as a symbol of love, as can be attested to when looking down a Valentine’s Day display at any store.
So, there are health benefits? There are flavonoids that act as antioxidants present in chocolate that can have positive effects on the cardiovascular system, helping to neutralize damaging free radicals and helping lower blood pressure. Just like studies on wine and beer that tout health benefits from these enjoyable consumables, there are health benefits, but a little goes a long way. And you can get some of these same benefits from other sources, such as dark leafy greens and berries. However, you can’t fight the endorphine effects of this fantastic plant, so enjoy it in small quantities and eat it as dark (as high in cacao) as you can stand, enjoying the fact that your heart and health may also benefit.
Katya Difani is an herbalist and founder of Herban Wellness, an herb and nutrition shop located in downtown Kirkland that specializes in loose herbs, teas, tinctures, aromatherapy, and custom formulations.
