There are very few people who do not enjoy chocolate. While its primary appeal is its flavor, it’s also a fantastic source of nutrients when consumed in moderation and in its natural state.

This popular food also has a long history. There is one undeniable truth about chocolate: the healthier it is for you, the purer and darker the chocolate. Compared to milk chocolate and white chocolate, raw chocolate or minimally processed dark chocolate with a high cocoa solids content is healthier. Milk chocolate typically has 10 to 30% cocoa solids compared to dark chocolate’s 50 to 90%. Since white chocolate is made entirely of cocoa butter, it has no such properties. You can buy your favorite chocolate and feel happy about it’s benefits. Make sure you buy from a quality place where they add less milk and higher percentage of chocolate like chocolate Australia.

When dry cacao beans are ground into cocoa paste, also known as cocoa liquor, they become raw cacao nibs, which are the crushed fragments of the beans. After removing the cocoa fat, also known as cocoa butter, from cocoa paste, you are left with cocoa solids. You can make cocoa powder by drying cocoa solids. You need to consume more of the cocoa solids present in dark chocolate to noticeably boost your health from it. Minerals and antioxidants are present in cocoa solids but not in cocoa butter.

Minerals and polyphenolic substances like flavonoids and antioxidants are abundant in dark chocolate. Epicatechin and catechin are two flavanols, as well as anthocyanins and phenolic acids that are particularly abundant in chocolate. All of these substances assist in reducing cellular inflammatory response, enhancing cognitive function, and enhancing immunological and cardiovascular health.

Cardiovascular support is another benefit of dark chocolate. While the flavanols in chocolate are beneficial for lowering blood pressure and enhancing blood flow, the antioxidants in dark chocolate aid to lower harmful cholesterol levels and prevent atherosclerosis on artery walls. Your risk of heart disease can be decreased by consuming dark chocolate in moderation. Lower levels of inflammation can also be reduced by it.

More power dark chocolate contains theobromine, which works similarly to caffeine to increase vigor and mood. You become more alert and your mood is improved. Several significant risk factors for heart disease can be reduced by eating dark chocolate. Human’s oxidized LDL (bad) cholesterol levels were found to be considerably reduced by cocoa powder. For people with high cholesterol, it also raises HDL and decreases total LDL. Oxidized LDL indicates a reaction between free radicals and LDL cholesterol. Because of this, the LDL particle is reactive and able to harm various tissues, including the lining of your heart’s arteries.

That cocoa reduces oxidized LDL is very logical. It is loaded with potent antioxidants that do enter the bloodstream and shield lipoproteins from oxidative damage. Another prevalent risk factor for illnesses like heart disease and diabetes, insulin resistance, can be reduced by the flavanols in dark chocolate. The components in dark chocolate seem to be quite effective at preventing LDL oxidation.

Long-term, this should result in significantly less cholesterol building up in the arteries, lowering the risk of heart disease.