Dorothy FarrarCocoa (medicinal plant)
The Spanish conquistador Hernán Cortés brought cocoa to Europe in the 15th century. Cocoa comes from the cocoa bean, it is a component of our beloved chocolate, but in contrast it does not make you fat. However, one does not necessarily like to eat pure, raw cocoa, although there are good options if you want to take advantage of the important components of cocoa.
General overview
Cocoa pods grow on the cocoa tree, they resemble a thick cucumber and are about 20 centimeters tall. The cocoa is obtained from the seeds, the cocoa beans, which are embedded in the soft pulp inside. Another product made from the cocoa bean is cocoa butter. The tree produces fruit only under certain external, climatic conditions and therefore does not grow everywhere. It originally comes from the rainforests of Latin America. Today cocoa trees are grown in plantations. The largest supplier is Ivory Coast, followed by Ghana, Indonesia, Nigeria and Brazil. There are four types of cocoa named Criollo, Forastero, Nacional and Trinitario. Regular cocoa is mostly Foraster cocoa.
occurrence and cultivation
Raw cacao contains many healthy ingredients, including calcium , magnesium , chromium, iron , zinc , and copper. Cacao has the highest iron and magnesium content of any plant. Calcium is also present in high amounts, even more than in milk . Cacao is also rich in vitamins C and E. It contains flavonoids , polyphenols , roughage , monounsaturated fatty acids, important messengers such as arginine, dopamine , serotonineand many more. More than 300 ingredients make cocoa a particularly valuable and healthy food. All of this is contained in unadulterated raw cocoa. Finished products processed with sugar and milk powder, which you only have to stir into milk, hardly contain any of these substances.
application and effect
With its antioxidants , raw cocoa can fight free radicals in the body and thus protect human cells. Inflammation can be prevented or improved by cocoa. Cocoa helps prevent arteriosclerosis and can also prevent cancer. Due to the high proportion of calcium and magnesium in cocoa, it strengthens and protects teeth and bones . Theobromine protects against colds and relieves coughing and other symptoms associated with colds.
The high magnesium and chromium content protects against cardiovascular diseases and has a blood pressure-lowering effect. Not only the blood pressure is lowered but also an excessively high LDL cholesterol level. In diabetics, raw cocoa lowers the blood sugar level due to the secondary plant substances it contains . Physical and mental performance is increased. The contained fatty acids strengthen the heart muscle . Calcium, magnesium and the flavonoids they contain have a general muscle-strengthening and movement-promoting effect.
There is also a circulation-enhancing effect that can increase concentration and brain power. Raw cocoa is even suitable for people who want to lose weight. The feeling of hunger is reduced by the fiber and chromium. The quickly occurring feeling of satiety lasts longer. It is well known that chocolate makes you happy, and everyone knows it from their own experience. Regular consumption of cocoa makes you happy. It helps to drive away depression and provides balance. The neurotransmitters serotonin, dopamine, phenylethylamine and anandamide absorbed through the consumption of cocoa contribute to mental well-being. Anadamide makes relaxation and balance easier.
Phenyethylamine increases concentration and alertness. So cocoa can go a long way towards making you feel good. Anadamide and phenylethylamine are also present in morphine and hashish and act on the brain areas responsible for feelings of happiness and pleasure. In the case of chocolate, this does not pose a risk, because an adult would have to eat around 20 kilograms of chocolate at once to become addicted.
What does cocoa help?
- Decreased performance
- Depression
- imbalance
importance to health
The cocoa butter produced from the raw cocoa bean by cold pressing is used to produce high-quality chocolate. Cocoa butter melts below body temperature. It is also a fantastic skin care ingredient that is incorporated into many cosmetics. The contained CocoHeal prevents the formation of wrinkles, ensures sufficient moisture, supports wound healing and promotes the growth of skin cells. Cocoa butter is also an indispensable component in the manufacture of medicines.
Raw cocoa tastes quite bitter and eating it takes some getting used to. One should therefore start with one bean a day or a teaspoon a day. Dark chocolate contains a lot of real cocoa.
Very dark chocolate with a high cocoa content is also coming onto the market more and more frequently. There are also cocoa nibs, which are coarsely chopped cocoa beans that you can add to muesli, for example. The nibs can also be eaten pure.
Suck them in your mouth for about 30 minutes, then chew well and swallow. The nutrients can be optimally absorbed through the fine blood vessels under the tongue . Nibs are a great option for cravings or when energy is needed quickly.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.