Maximizing anti – Part 1

I just ate more chocolate yesterday than I have in a long, long time. The benefits are on me because I woke up earlier today, wide-eyed and bushy tailed, than I have in a long, long while. This simply isn’t usual. What happened was that I got my facts straight on the best chocolate in the world. It’s unprocessed dark chocolate, made into a delicious nugget without losing any of the high antioxidant power it contains.

Do you have all the facts on dark, unprocessed chocolate? For instance, did you know that processing the chocolate, the way it’s been done since the 1700’s, takes out a great percentage of the antioxidant power of dark chocolate? Did you know that this same dark, unprocessed chocolate has NO caffeine? Caffeine has been added to chocolate when companies process their chocolate. They also often add wax and milk products and other additives. But not the chocolate I found. The ingredient list was not long: dark, unprocessed chocolate, raw cane juice crystals, lecithin, acai powder, and blueberry powder. With 70% of that being dark chocolate, you could imagine the antioxidant power it had.

Antioxidants are measured on the ORAC scale. ORAC means “Oxygen Radical Absorbtion Capacity.” In English, this means that the oxygen we breathe for life is also harmful to our cells in their charged, atomic states, and our body needs and uses substances to neutralize them, called antioxidants. So the higher the ORAC, the better for the body.

Here are the top ORAC scores from the U.S. Department of Agriculture:

26,000 Unprocessed cocoa powder

18,500 Acai berry

13,120 Dark chocolate

5,770 Prunes

2,830 Raisins

2,400 Blueberries

2,036 Blackberries

1,540 Strawberries

1,260 Raw spinach

739 Red grapes

670 Cherries

As you can see, you can get many high antioxidant power for fruits, but if you want the best, and if you love chocolate, why not indulge in the best? Doesn’t that put a smile on your face?