Major Health Benefits of Dark Chocolate

Chocolate is a raw or processed food produced from the seeds of the tropical Theobroma cacao tree. Cacao has been cultivated for hundreds of years in Mexico, Central and South America.Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays.

After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. It is ground into cocoa mass pure chocolate in rough form and liquefied to chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.

Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate. Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body.

Even though chocolate is regularly eaten for pleasure, there are potentially many health effects, both negative and positive. Chocolate is rich in phenolics especially flavan-3-ols (catechins) and flavonoids. Dark chocolate's health values are because of its highest percentage of phenolics and flavanoid antioxidants.

1. Cocoa or dark chocolate may positively affect the circulatory system. This is mainly caused by a particular substance present in cocoa called epicatechin. Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. It reduces blood pressure, improved blood flow, and anti-clotting effects that may help prevent plaque formation.

2. Limited amounts of dark chocolate appear to help prevent heart disease.

Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts. Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages. The oxidation of LDL cholesterol is considered a major factor in the promotion of coronary disease. When this waxy substance oxidizes, it tends to stick to artery walls, increasing the risk of a heart attack or stroke.

3. Prevention of premature ageing and cancer.

The study regarding antioxidants report direct correlation in prevention of premature aging and cancer.

4. Many researches found that cocoa-based prescription drugs could potentially help treat diabetes, dementia and other diseases.

5. Brain stimulator.

Chocolate is a mild stimulant mainly due to the presence of theobromine, the primary alkaloid in cocoa solids and chocolate. A specially formulated type of cocoa may be nootropic and delay brain function decline as the people age.

6. Muscle recovery.

Post-exercise consumption of low fat chocolate milk provides equal or possibly superior muscle recovery compared to a high-carbohydrate recovery beverage with the same amount of calories.

5. Prevention of cough.

As a cough suppressant, theobromine was found to be almost one third more effective than codeine, the leading cough medicine.

7. Antidiarrheal effects. 

Flavonoids can inhibit the development of diarrhea, suggesting antidiarrhoeal effects of cocoa.

8. Aphrodisiac.

Romantic lore commonly identifies chocolate as an aphrodisiac. It has been found that methylxanthine, an active biological substance found in chocolate, competes with adenosine, a presynaptic inhibitor modulator, and blocks its receptor that leads to arousal. Phenethylamine, an endogenous alkaloid sometimes described as a 'love chemical' is quickly metabolized by monoamineoxidase-B and does not reach the brain in significant amounts.

Although there are many health benefits, there are also some health hazards and it needs to be considered in the overall consumption and optimum benefits of chocolate.

Disadvantages

1. The unconstrained consumption of large quantities of chocolate without a corresponding increase in activity is thought to increase the risk of obesity. Raw chocolate is high in cocoa butter. Also manufacturers add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate.

2. Chocolate absorbs lead from the environment during production, and there is a slight concern of mild lead poisoning for some types of chocolate.

3. Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain.

4. Cocoa products also contain pharmacological substances such as n-arclethanolamines that are related to cannabis, which causes addition.

So eat adequate chocolate as much as your optimal health allows.

Health Benefits of Garlic

Garlic, Allium sativum is a species in the onion genus, Allium. It is native to central Asia, and has long been used in the Mediterranean region as well as a frequent in Asia, Africa, and Europe. It was known and has been used throughout history for both culinary and medicinal purposes. Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.

Two main subspecies of garlic 'Allium sativum' are
1. Ophioscorodon, or hard necked garlic, includes porcelain garlics, rocambole garlic, and purple stripe garlics.
2. Sativum, or soft necked garlic, includes artichoke garlic, silverskin garlic, and creole garlic.

They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. Sometimes the leaves and flowers on the head are eaten. They are milder in flavor than the bulbs and are most often consumed while immature and still tender.

Medicinal use and benefits
Health benefits of garlic can be increased by taking it raw by crushing/chopping it to pieces and adding it to food. The two main medicinal ingredients, which provide garlic the health benefits are allicin and diallyl sulphides.

In vitro studies shows garlic to have antibacterial, antiviral, and antifungal activity. Garlic cloves are used as a remedy for infections, digestive disorders, and fungal infections such as thrush. Garlic can be used as a disinfectant because of its bacteriostatic and bacteriocidal properties.

Garlic stimulates the immune system of body & helps in fighting against various diseases. It is broad-spectrum rather than targeted. The bacteria in the body do not appear to evolve resistance to the garlic as they do to many modern pharmaceutical antibiotics.

Garlic is also claimed to help prevent heart disease including atherosclerosis, high cholesterol, and high blood pressure. The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells (RBCs), a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule. Another study showed supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.

It thins the blood, reduces clotting and helps in controlling blood pressure and poor circulation.

Garlic is a powerful antioxidant and help to protect the body against damaging free radicals. Garlic is used to prevent certain types of cancer, including stomach and colon cancers.

Allium sativum may have other beneficial properties, such as preventing and fighting the common cold.

Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has been shown to prevent some complications of diabetes mellitus.

Garlic has been found to enhance thiamin absorption, and therefore reduces the likelihood for developing the thiamin deficiency beriberi. In 1924, it was found to be an effective way to prevent scurvy, because of its high vitamin C content.

Garlic may help improve the iron metabolism. That's because the diallyl sulfides in garlic can help increase production of a protein called ferroportin.

Garlic is a good source of selenium, garlic may be a more reliable source as well.

Some early evidence suggests garlic may help prevent colds. It prevents & relieves chronic bronchitis, respiratory problems, and catarrh. It acts as a nasal decongestant & expectorant.

Garlic works as a cleanser of the digestive system, helps in curing flatulence, kills internal parasites and is an excellent internal antiseptic.

Garlic has been used reasonably successfully in AIDS patients to treat Cryptosporidium in an uncontrolled study.

Adverse effects of Garlic
Garlic is known for causing halitosis, as well as causing sweat to have a pungent 'garlicky' smell, which is caused by allyl methyl sulfide(AMS). AMS is a gas, which is absorbed into the blood during the metabolism of garlic. From the blood it travels to the lungs and from there to the mouth causing bad breath and to the skin, where it is exuded through skin pores. Washing the skin with soap is only a partial and imperfect solution to the smell.

Some people suffer from allergies to garlic and other plants in the allium family. Symptoms can include irritable bowel, diarrhea, mouth and throat ulcerations, nausea, breathing difficulties, and, in rare cases, anaphylaxis. Garlic-sensitive patients show positive tests to diallyl disulfide, allylpropyldisulfide, allylmercaptan and allicin, all of which are present in garlic.

It thins the blood, very high quantities of garlic and garlic supplements are linked with increased risk of bleeding, particularly during pregnancy and after surgery and childbirth, although culinary quantities are safe for consumption.

Raw garlic is very strong and so eating too much could produce problems, for example irritation or even damage to the digestive tract. Several reports of serious burns resulting from garlic being applied topically for various purposes, including naturopathic uses and acne treatment.

Garlic may interact with warfarin, antiplatelets, saquinavir, antihypertensives, calcium channel blockers, quinolone family of antibiotics such as Cipro,and hypoglycemic drugs, as well as other medications.

Conclusion
With a variety of health benefits and only fewer but controllable adverse effects, garlic can certainly be included into our daily diet as a raw ingredient to help prevent many diseases and their complications.

Health Benefits of Green Tea

The tea is an aromatic beverage prepared from the cured leaves, leaf buds, and internodes of the Camellia sinensis plant in combination with hot or boiling water. Tea has been used as a refreshing and stimulating drink from time immemorial. It has a cooling, slightly bitter, and astringent flavor to it. The aroma and flavor of a hot cup of tea is very refreshing and relaxing. It helps to retain the freshness when you gets up in the morning and also helps regain the strength and vigor after a strenuous job. Tea is served in various social occasions and events, while serving tea is a tradition in many societies across Asia and Africa. It is mainly grown in the tropical and subtropical zones especially in the hill slopes and along the sides of mountains ranges, which is suitable for its growth. Some varieties also tolerate more milder climates.

Types of Tea

Tea is traditionally classified based on the techniques with which it is produced and processed. In the production of black teas, the halting of oxidization by heating is carried out simultaneously with drying.

1. White tea: Wilted and unoxidized

2. Yellow tea: Unwilted and unoxidized, but allowed to yellow

3. Green tea: Unwilted and unoxidized

4. Oolong: Wilted, bruised, and partially oxidized

5. Black tea: Wilted, sometimes crushed, and fully oxidized

6. Post-fermented tea: Green tea that has been allowed to ferment/compost

Making Tea

Tea is made either by putting tea leaves or tea dust in boiling water or pouring boiling water over tea leaves in a container. The amount of tea used for the preparation varies and about a teaspoon heap of tea is used for a cup of water (200 ml). Nowadays teabags are used instead of tea leaves or dust for convenience. It is usually mixed with adequate amount of milk, sugar, and spices to get a better flavor.  The tea is allowed to be steeped for about 5 to 10 minutes at 100 degree centigrade for 2 to 3 minutes. The strength of the tea should be varied by changing the amount of tea leaves used. Then it is strained by using a strainer or by removing the tea leaves that were used. Tea is served as hot in a cup or a suitable vessel, which varies from place to place.

Tea contains catechins epigallocatechin-3-gallate (EGCG), an antioxidant which comprises up to 30% of the dry weight. Catechins are highest in concentration in white and green teas, while black tea has substantially fewer due to its oxidative preparation. Tea also contains theanine and the stimulant caffeine at about 3% of its dry weight. Tea also contains small amounts of theobromine and theophylline.

Health Benefits of Green Tea

1. Contains antioxidants: The antioxidants especially epigallocatechin-3-gallate (EGCG) in tea protects the body from the aging process, diseases, and effects of pollution.

2.  Protects against cancer: Polyphenols, the antioxidants found in tea fights off cancer. The most abundant catechin in green tea is epigallocatechin-3-gallate (EGCG), which is thought to play a pivotal role in the green tea's anticancer and antioxidant effects.

3. Reduces the risk of heart attack and stroke: EGCG also lowers the bad cholesterol levels thus reducing the risk of blocking the blood vessels. This tannic acid in tea prohibits abnormal clotting of blood in the blood vessels. Blood clots formed in the arteries from cholesterol and blood platelets causes heart attack and stroke. Drinking tea may help keep the arteries smooth and clog-free. Research proved that drinking three cups of green or black tea per day could reduce the risk of ischemic stroke by about 20 percent.

4. Stimulates the nervous system: It stimulates nervous system and provides energy and vigor. It gives more endurance to workout longer.

5. Improves the immune defenses: Drinking tea may help your body's immune system to fight off infection.

6. Reduce the body weight: Green tea facilitates the weight loss process, as it enhances the fat oxidation and increases the body’s metabolic rate. Green tea provides energy to the body and speeds up the metabolic rate of the body.

7. Source of vitamins: Green tea is a rich source of various vitamins like A, D, E, C, B, B5, H and K. Green tea also contains good amount of amino acids, protein, caffeine, folic acid, and minerals such as fluoride.

8. Protects the bones: More than just the milk added to tea that builds strong bones, a study that compared tea drinkers with non-drinkers, found that people who drank tea for 10 or more years had the strongest bones, even after adjusting for age, body weight, exercise, smoking and other risk factors.

9. A decrease in the inflammation across blood vessel walls is observed in a person who drinks green tea regularly because of its antioxidant properties, which helps prevent arthritis.

10. Gives a sweet smile: Tea actually contains fluoride and tannins that helps to prevent deposition of plaque and calculus.

11. Prevent dental caries: Fluorides in the tea prevent dental caries by eradicating bacteria like Streptococcus mutans etc even after consuming small quantities.

12. Increases metabolism: Green tea has been shown to actually increase metabolic rate. speeds up fat oxidation and improves insulin sensitivity and glucose tolerance. In addition to caffeine, green tea contains catechin phenolics that raise the production of heat by the body and hence increases energy expenditure.

13. Fat free drink: Green tea is completely fat free. It is free from any saturated, monounsaturated, polyunsaturated or trans fat.

14. Helps to keep hydrated: Tea and other caffeinated beverages definitely contribute to our fluid needs.

15. Diuretic: It also acts as a diuretic which eliminates excess fluid from the body.

16. Calorie-free: Tea does not have any calories, unless you add sweetener or milk. So it helps in weight reduction using as a calorie free beverage.

17. Laxative: It also has a laxative effect which helps to move bowels.