Natural Anti Inflammatory Properties of Dark Chocolate

One of the most promising foods emerging as a natural anti inflammatory and antioxidant is pure cocoa that comes from the bean of the cacao plant and is used to produce dark chocolate.

This is good news for the millions of people around the planet who consume chocolate every day, right? Well, not so fast. It turns out that truly healthy chocolate is very different from most of what’s available at the corner store.

The antioxidant capacity of foods is measured by a test called the ORAC - oxygen free radical absorbance. Learn more about ORAC values here. Over the past few years, a considerable amount of research has been taking place.

Scientists have discovered what ancient cultures have known for centuries - the medicinal qualities of cocoa are staggering!

Particularly promising are the areas of phytonutrients, polyphenols and flavonoids, especially epicatechin. Learn more about the health benefits of chocolate here.

Epicatechin has been found effective at preventing and possibly even reversing the inflammatory response in the body. With chronic low grade inflammation considered a primary contributor to atherosclerosis, stroke and heart disease; this is good news for millions of people.

Find dark chocolate and other anti inflammatory foods and supplements through Amazon.com.
You may have been advised to stay away from chocolate but that is mainly because of what has been done to chocolate over the centuries. A once functional food has been transformed into a fat and sugar laden candy that no longer represents the healthy food it once was. Get the dark chocolate facts here.

It’s important to remember that it is the pure cocoa itself that makes chocolate healthy. Not the refined sugar, milk fats, waxes and hydrogenated oils that are typically found in most candy bars and chocolate foods. Those ingredients act as fillers and help make candy bars inexpensive. They also replace the healthful nutrients with empty calories.

And it gets worse. Most chocolate is made from a process called “Dutching” which adds alkali-potash (alkalinization) to the cocoa nibs before roasting to neutralize the chocolate’s acidic flavor and alter its color. Unfortunately it is this process that removes most of the chocolate’s polyphenols – the very compounds that contribute to its natural anti inflammatory properties.

Roasting is another process commonly used to prepare chocolate products. Unfortunately when chocolate is cooked at temperatures above 100 degrees Fahrenheit more healthy nutrients and its natural antioxidant compounds are destroyed. Learn more about the nutrient profile of cocoa and lots of other cool facts about chocolate here.

In order for chocolate to be considered good for you or "healthy" it must meet the following criteria:

• Has not been alkalized

• Has been dried and cool-pressed rather than roasted

• Consists of at least 70 percent pure cocoa

• Contains cocoa butter instead of milk fats or hydrogenated oils

• Contains natural, low-glycemic sweeteners such as raw cane rather than refined sugar

Don’t despair - a chocolate that meets all these criteria really does exist! It is called Xocai.

Thousands of people just like you are experiencing a sense of rejuvenated health and well being from regularly consuming this healthy chocolate. They’ll tell you in their own words how their pain and inflammation was reduced or eliminated, sometimes in just a couple of weeks – all from eating chocolate!

Click here to learn more about the delicious natural anti inflammatory chocolate Xocai products that also contain the goodness and health benefits of acai berry.

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