Cocoa

As children we always looked forward to chocolate and as adults we hesitate before eating it because of our slim line. That's because chocolate is full of calories, sugar and fat, so we consume it only rarely and for a reward.

In recent years, some research has shown that cocoa, the main ingredient in chocolate, can be good and very healthy for our bodies.

The nutrients of this simple bean can help reduce fat storage in the body, provide good mood, circulation and protect cells.

Most people laugh when we call chocolate a fruit that grows on trees, but it's true ! The cacao tree grows in the tropical regions of Central and South America in the Amazon and Orinoco basins .

The pods of the cacao tree contain seeds (beans) that are rich in nutrients and fats. Cocoa powder is full of remarkable nutrients. One of these is theobromine (a milder caffeine) responsible for its mild mental stimulant properties, and which is also present to a lesser degree in some of the teas and in yerba mate.

Cocoa also contains the essential amino acid tryptophan, which is a precursor to the calming serotonin, and anandamide, which is also known as the "pleasure molecule" for its ability to promote relaxation. The balanced result of these nutrients is relaxed energy. Researchers have been able to demonstrate clear improvements in mood in studies where participants consumed high-quality chocolate.

A champion for our cells and cardiovascular system !

Yes, much of the positive news in recent years has revolved around a group of nutrients called flavonoids that chocolate contains. These fascinating plant products are known for their positive effects on blood circulation and cardiovascular health.

Flavonoids from cocoa have been shown to promote optimal blood flow, blood pressure and cholesterol in several major studies over the past decade.

Blood is a real reward for our muscles after hard muscular activity because it provides oxygen and energy, transporting nutrients to the tissues while removing waste molecules such as carbon dioxide and lactic acid.

How does it work? Cacao is rich in arginine, which we know is the immediate precursor to nitric oxide. And nitric oxide is a key regulator of blood flow.

Another benefit of regular dark chocolate consumption is that it also lowers total cholesterol and LDL cholesterol, despite its saturated fat content.

Cocoa is also full of antioxidants. Antioxidants are important for athletes who burn more calories and thus produce more free radicals in the body.

In general, chocolate containing more than 70 percent cocoa is of good quality and still tastes good. However, I personally recommend adding unsweetened cacao alone to cereals or protein shakes, for example, which is a much better way to complement the benefits of cacao.