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Thursday, December 9, 2010

Cocoa Powder for the Survivor



While building your food storage inventory and supplementing your food-staples with a variety of flavors to satisfy the sweet tooth, take advantage of the great health and cancer fighting benefits of cocoa and add pure cocoa powder to your shopping list.
Cocoa has more phenols and flavenoids attributing to about twice the antioxidants of red wine and about three times those found in green tea, according to Cornell University food scientists and research published in American Chemical Society’s Journal of Agriculture and Food Chemistry.
US Department of Agriculture researchers measured the antioxidant power of cocoa, measured in ORAC units (Oxygen Radical Absorbance Capacity), a method developed by scientists at the National Institutes of Health. Foods higher on the ORAC scale are better at neutralizing free radicals (free radical damage contributes to age-related degeneration, cancer and disease).
The test resulted in an incredible score of 80,933 units (ORAC), more than 12 times that of blueberries!
A Harvard research study found that an Indian tribe in Panama that drank up to 40 cups a week of a traditionally prepared hot cocoa had 90% less cancer, heart disease and diabetes than neighboring tribes that did not consume hot cocoa.
Without suggesting that you should drink 40 cups of hot chocolate a week, imagine the benefits of treating yourself to some hot chocolate made from pure, natural cocoa powder a few times a week, or maybe once a day!

Health Benefits of Cocoa and Cocoa Powder

  • Dilates arteries and improves blood flow (epicatechins)
  • Reduced tendency to form damaging clots (epicatechins)
  • Lowers blood pressure (epicatechins)
  • Helps detoxify the liver (high sulfur content)
  • Promotes positive feelings and fights depression (tryptophan)
  • Promotes mental alertness (phenylethylamine)
  • appetite-suppressant properties

To get the full benefits of cocoa powder with the highest ORAC score, you should search for pure organic cocoa powder that has not been roasted or processed at high temperatures. Epicatechins, key flavanols found in cocoa powder are often removed from commercial cocoas because they tend to have a bitter taste.
The underlying source of chocolate or cocoa comes from the cacao bean (pronounced, cah-cow), the dried seeds of a South American evergreen tree (Theobroma cacao). It is also referred to the cocoa bean.
In summary, a great modern survival secret, cocoa powder, can be used to make very healthy hot chocolate, a tasty treat and a natural effective way to fight back against an increasing pharmaceutical world.
Here is one highly rated natural cocoa powder, or cacao powder.
Treat yourself.

This article is not intended to provide medical advice, diagnosis or treatment.

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