Beat Stroke With Chocolate
24. March 2013
One of the most deadly disease these days is suffering from stroke.
According to reports, eating chocolates is one of the best ways to avoid strokes. Sources said eating just a single chocolate bar has a direct effect on the brain and may cut the risk of stroke. The researchers from Glasgow University shows that eating just a single chocolate bar has a direct effect on the brain and may cut the risk of stroke
Researchers at Glasgow University measured the speed of blood flowing through the biggest artery in the brain while subjects ate chocolate lying down. Based on their study, the researchers discovered that the chocolate had an effect on carbon dioxide levels which affected blood vessels, improved blood flow and, in turn, impacted on brain cells. The researchers added that the beneficial flavonoids, found in the cacao plant and others, are antioxidants that contribute to the prevention of heart disease.
The researchers hoped more people will eat chocolates and that stroke incidents will be reduced around the world. Facts from the internet state that chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Food experts said cacao has been cultivated for at least three millennia in Mexico, Central America and Northern South America.
The experts said its earliest documented use is around 1100 BC. They said majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage. They added that the seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.
Moreover,the experts said after fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The experts added that the nibs are then ground to cocoa mass, pure chocolate in rough form.