The Power of Chocolate
Cacao, or Chocolate, originated with the Olmec Indians in 1500
BC. Mayans and Aztecs used cacao in a royal chocolate drink
called Xocolatl. Xocolatl progressed to a favored beverage of
the European elite. Although many health benefits have been
attributed to chocolate during its 3,500-year history, the full extent
of its contributions to human health is only now being brought to
light through modern technology and research.
The shocking good news is that unprocessed, raw cacao is
packed with potent antioxidants called flavonoids. Research has
demonstrated that flavonoids play an important role in protecting
the cacao plant. Further research has concluded that these same
natural protective compounds in cacao beans, when consumed by
humans, improves health by protecting cells from the damaging
effects of free radicals.

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