Re: Article: "The Benefits of Dark Chocolate"

Yes, I had you in mind when I posted it!! It does make sense and probably explains why the Mayans and Aztecs ate/drank it! Some extra info:
* best-flavoured beans are grown in a rain forest under the protection of taller rain forest trees. It is possible this farming will protect rain forests in these countries
* Fermenting the cocoa beans prior to roasting creates the chocolate flavour.
* Extra magnesium may be useful in balancing dopamine and serotonin levels, important in PMS
* Chocolate can increase serotonin levels; low levels are associated with depression.
* Choc also contains small amounts of other chemicals related to anandamide, which can heighten sensitivity and euphoria.
* the amount of caffeine in 50gm of 70% choc is less than a cup of tea
* a cup of hot chocolate contains less caffeine than a cup of decaffeinated coffee.
* Choc also contains theobromine, a weaker stimulant than caffeine. Theobromine can be a very mild heart stimulant but is also a smooth muscle relaxant and vasolidator and hence can help to lower blood pressure.
* Procyanidins found in cocoa also help relax blood vessels through the production of nitric oxide which may be a factor in cardiovascular health. This mechanism has similarities to the way v1agra works. (all from the same article)

Missed these bits in my summary yesterday. So it all explains our love affair with chocolate and its association with romance/sex. We just need to go back to a more natural form of it. Support those rainforests!

I experience the same as you PTree, milk chocolate just doesn't satisfy me whereas a small amount of dark chocolate does. I also have organic unsweetened cocoa powder which I add hot water, milk and honey too. Tweet