More Antioxidant Information

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I just heard on TV that, as we know, many foods, like fruits and vegetables are rich in antioxidants. And what do antioxidants do that is so valuable? They mop up any molecules in the body that can damage cells. These “bad” molecules hasten aging and disease, so we need all the antioxidants we can get. So please excuse me while I go back downstairs and get two of the top three winners. I will get some dark chocolate and a glass of red wine. Pecans are actually #2. No kidding. That’s why I always have those two things on hand. However, the purest commercial varieties, like unsweetened baking chocolate taste bitter. And if sugar is added it lowers the antioxidants. Still if you are going to eat any chocolate, make sure it’s dark chocolate. Milk chocolate contains milk, of course, and that may interfere with the absorption of the antioxidants. White chocolate has no antioxidants. Dark chocolate can actually do several good things for your body. 1. Lower blood pressure 2. Reduce the risk of diabetes 3. Activate enzymes that eliminate cancer-causing carcinogens and mutagens. 4. Reduce the risk of blood clots and strokes 5. Improve cholesterol levels 6. Enhance blood flow to the brain. You might be interested to know that the Maya people of the Amazon region of South America, first cultivated cacao beans 1800 years ago. It was the Spanish explorer, Hernan Cortes who introduced cocoa to Europe in 1528. Today, about 70% of all cocoa comes from the Ivory Coast, Ghana, and Indonesia. The world consumes about 8.2 million tons annually.