Health Benefits of Organic Cacao (Chocolate) Beans

Raw Chocolate or Cacao beans have long been cultivated in South, Central, and even North (Mexico) America for thousands of years. It one time it was even used for currency by the native people.

The Cacao bean contains over 300 identifiable chemicals. Scientists have started to look at isolating some of these chemicals to explain some of the pleasurable effects of consuming chocolate. One of the most popular chemical ingredients is caffeine, which is only found in small quantities. Another stimulant, Theobromine, is also present in slightly higher amounts. Some scientists have suggested that the presence of both of these stimulants combined with other chemicals work synergetically to influence our love of chocolate.

Theobrama cacao, as it has been known, means "food of the gods". Some of the other substances that are found in chocolate have been shown to be chemically and pharmacologically related to the brain lipids anandamide. This targets the endogenous cannabinoid system of the brain, slightly mimicking the psychotropic effects caused by plant-derived cannabinoid drugs either directly (by activating cannabinoid receptors) or indirectly (by increasing anandamide levels in the brain). However this doesn't mean that you're going to get high by eating chocolate. Just that this maybe the cause of our great enjoyment consuming it.

Raw chocolate also contains Phenylethylamine (PEA) which is a chemical found in the brain of happy people.
If you fall in love, then your PEA level will shoot up. Ditto for just having a happy feeling and lust for life. So in other words, eating chocolate can make you smile.

Chocolate has also been found to have strong antioxidant properties that protect the cell membranes and cell DNA from the negative effects of free radical oxidative damage. Other potential benefits include a reduced risk of developing cardiovascular disease and certain cancers, lowering blood pressure, and a reduced tendency of the blood to clot.

Some other substances found in chocolate that may have some significance include histamine, serotonin, tryptophan, phenylethylamine, tyramine, salsolinol and magnesium.

The chocolate bars that most people enjoy are unfortunately not the best way to taste chocolate. They usually purchase thousands of tons of cacao beans yearly blend them to make a predictable product. But the taste of natural organic chocolate differs with locality as much as the taste of coffee differs with geographical region. It is no surprise that small organic chocolate sellers buy the most flavorful beans from small growers because they can charge more for their higher quality product.

Chocolate has always been a favorite "guilty pleasure".. But with these finding perhaps we shouldn't feel too guilty for indulging in what could be the next great health food.