What are cocoa beans good for?
Although cocoa beans are historically native to South America, the story of their cultivation begins in Central America. Archaeological finds of vessels with traces of theobromine suggest the use of this plant presumably from 1100 BC. e. But not cocoa beans were used, but the sugar-containing pulp of the fruit from which the alcoholic beverage was made (the fruits of the cocoa tree, shaped like a large cucumber or small melon, contain from 20 to 60 large seeds – cocoa beans arranged in several rows and surrounded by whitish flesh).
The Aztecs have known cocoa since the 14th century, they considered it sacred and revered it as a gift from the god Quetzalcoatl. However, cocoa beans were not used for sacrifices, but as a means of calculation and for the preparation of a tart spicy drink that differs in taste from the now-known cocoa. This drink was made from a mixture of water, cocoa, maize, vanilla, hot pepper and salt. When the Spanish conquistadors conquered Mexico and conquered the Aztecs in 1519, they quickly discovered that they had “brown gold” in their hands. In the treasures of Montezuma II, the last leader of the Aztecs, the Spaniards found 25,000 centners of cocoa beans, which were collected from the population as taxes. One slave, in terms of this “money”, cost about 100 fruits of the cocoa tree.
Cocoa beans contain a large number of substances, some of which are very valuable (about 300 different substances in total). The most important of them are: anandamide, arginine, dopamine (neurotransmitter), epicatecin (antioxidant), histamine, magnesium, serotonin (neurotransmitter), tryptophan, phenylethylamine, polyphenol (antioxidant), tyramine and salsolinol. The antidepressant effect is exerted primarily by serotonin, tryptophan and phenylethylamine. The synergistic effect of these substances is not excluded. The approximate chemical composition of cocoa is as follows:
7.5% starch and polysaccharides
6.0% tannins (tannin) and coloring matter
2.6% minerals and salts
2.0% organic acids and flavors
Cocoa is good for people of all ages, vegetarians and raw foodists to eat at any age.
It is advisable to use live cocoa for the prevention of cardiovascular disease. It has been proven that eating live cocoa and live chocolate for 5 years improves the condition of the heart to the level it was 10 years ago, i.e. in fact, when you use it in “doses of Kuhn” (30-40 g per day), you become 10 years younger.
Living cocoa, thanks to its wonderful life-giving properties, prevents the development of vascular diseases that lead to early stroke. Those with direct-line relatives suffered from this disease, their prevention with the help of live cocoa, starting from 35-40 years old, is especially necessary.
In families where there is a prehistory of cancer cases in several generations, the use of live cocoa in the same doses is vital for the prevention of cancer due to the huge content of active antioxidants of an organic and inorganic nature.
Cocoa is effective for the prevention of diabetes and mitigate its course.
For women, living cocoa maintains the necessary balance of minerals and hormones throughout life, delays the onset of menopause, facilitates its course, and increases life expectancy. Regular consumption of live cocoa without any additional creams rejuvenates women, improves the color and structure of skin, hair, nails, sexuality and attractiveness.
For men, because of the generation of the right hormones, cocoa prolongs life and sexual activity.
The use of cocoa is very important for athletes and all those involved in fitness to protect against the effects of overtraining and related heart problems.
For smokers or working in hazardous industries, the use of live cocoa in the diet will prevent the effects of harmful factors and will fully or partially compensate for the harm. By the way, it is noted as a by-product of studies of the effects of live cocoa and chocolate on people that they facilitate the process of quitting smoking and relieving withdrawal symptoms in the treatment of alcoholism.
For students and schoolchildren, living cocoa improves the speed of thought processes and memory, performance and overall well-being.