Why is organic chocolate healthier than regular chocolate?

Why raw chocolate?

No, eating chocolate is not another fad. It''s a choice for those who don''t want to give up chocolate and chocolate desserts, but want to get only proven health benefits into their bodies. More and more people are opting for dark chocolate, which is certainly a healthier choice than milk chocolate, but unfortunately dark chocolate is not necessarily full of nutrients and other beneficial substances. It loses most of its nutrients and antioxidants during the production process and also contains high amounts of sugar and fat.

The difference between regular and dark chocolate lies in the different manufacturing process. Regular chocolate is made at very high temperatures, which reduces the levels of antioxidants and other beneficial substances, and cocoa is often treated with sugar and harmful fats, which are less than beneficial to health.

You may be pleased to know that there is a type of chocolate that has been shown to have beneficial effects.

The process of making fine chocolate is carried out at lower temperatures, preserving all the beneficial nutrients, enzymes and minerals that high temperatures destroy to a greater extent, just like other raw foods. In addition to antioxidants, raw chocolate contains magnesium, calcium, sulphur, zinc, iron, copper, potassium and manganese, vitamins B1, B2, B3, B5, B9 and vitamin E, monounsaturated fats, protein and fibre. And the fact that it does not contain any processed ingredients, while retaining all the important nutrients, is one of the main reasons why, in addition to its great taste, it has a growing number of fans.

The many positive effects

Still not convinced of the exceptional healing properties of precision chocolate? Then here are a few more reasons why it should become a permanent fixture on your list of favourite desserts.

Improves blood circulation and lowers blood pressure

It is rich in flavanol, which prevents the build-up of plaque on the walls of the arteries, and theobromine, which dilates the blood vessels that supply the heart with food and oxygen and stimulates the elimination of water from the body. Flavonoids, which are often removed from regular chocolate despite their antioxidant power due to their slightly bitter taste, are known to be a good preventive against cancer and cardiovascular disease.

Improves digestion

The sufficient amount of fibre in raw chocolate supports digestion and stimulates the production of digestive enzymes in the body.

Neutralises free radicals

High levels of antioxidants protect the body against free radicals, which are increased by stress, fatigue, overweight, smoking and exposure to UV rays, as well as environmental pollution.

Improves physical and mental well-being

In addition to its many amino acids, cocoa contains many other health benefits that have a positive effect on physical and mental health. Theobromine, for example, stimulates the central nervous system, relaxes smooth muscles and, as already mentioned, dilates the heart vessels and stimulates the flow of energy throughout the body. Cocoa also increases blood circulation and the amount of serotonin in the body, and stimulates neurotransmitters in the brain that improve mood.

And there''s no end in sight tothe positive aspects of eating chocolate. For example, it is extremely useful in the preparation of various beverages, as well as in the baking of different types of desserts, especially raw desserts. Because its taste is slightly more bitter, those with a sweet tooth like to combine it with fruit or nuts or additives containing natural sugar. Those who are a little less skilled in baking like to enjoy it on its own, as there is a wide choice of chocolates with different additives.