What is Cocoa Butter

Cocoa butter is the natural fat extracted from the cacao bean. Also known as oil of theobroma, cocoa butter is slightly yellowish in color, and while it is extracted from chocolate, it has a bland taste and only a faint chocolate smell. It is edible and is used in making white chocolate and certain confections, but has many uses beyond the kitchen.

The most desirable quality of cocoa butter is its stability as a fat containing natural antioxidants that also preserve it well. Cocoa butter has a melting point just below average body temperature, which is what causes chocolate to remain solid at room temperature, but melt in the mouth. It gives a smooth texture to many confections containing chocolate and is often used by culinary experts in a baking capacity.

Cocoa butter is also used in cosmetic and pharmaceutical products. In the pharmaceutical industry, cocoa butter is used in the making of suppositories and oral medications in capsule form. It has the ability to retain a molded shape while containing commonly used medicinal chemicals without unstable reactions. The use of cocoa butter as an inactive ingredient in capsules and suppositories is equally desirable because it is safe.

Cocoa butter is often found as an additive to cosmetics, shampoos and soaps, but it is also a natural emollient making it ideal for lotions and lip balms. The moisturizing abilities of cocoa butter are frequently recommended for prevention of stretch marks in pregnant women, treatment of chapped skin and lips, and as a daily moisturizer to prevent dry, itchy skin. The fact that is a natural preservative and has a faintly pleasant aroma further lends benefits to its cosmetic uses.

Though many believe that cocoa butter has the ability to reduce or diminish the appearance of scars, this is a theory that is yet unproven. It does however, promote elasticity in the skin and will aid in the healing of chapped skin if it is used regularly. Cocoa butter is often mistakenly used by people to expedite a suntan and while it will enhance a natural tan, it does not have a sun protection factor (SPF). To prevent the harmful effects of the sun, use a suntan lotion with an SPF of at least 15 that contains cocoa butter.

Cocoa Butter

Cocoa butter, also called cacao butter, is the cream-colored fat extracted from cacao seeds (cocoa beans) and used to add flavor, scent, and smoothness to chocolate, cosmetics, tanning oil, soap, and a multitude of topical lotions and creams. Cocoa butter has been called the ultimate moisturizer, and has been used to keep skin soft and supple for centuries. It is one of the most stable, highly concentrated natural fats known, and melts at body temperature so that it is readily absorbed into the skin. Cocoa butter is often recommended for treatment of skin conditions such as eczema and dermatitis. When applied topically, it creates a barrier between sensitive skin and the environment and also helps retain moisture. In addition, cocoa butter contains cocoa mass polyphenol (CMP), a substance that inhibits the production of the immuno globulin IgE. IgE is known to aggravate symptoms of both dermatitis and asthma.

Pregnant women have long used to cocoa butter formulations to prevent and treat stretch marks, but this pleasant-smelling substance is added to countless other topical preparations as well. Lotions and oils containing cocoa butter are often used in aromatherapy massages to promote feelings of relaxation and well-being. Recent research indicates that massaging the skin with cocoa butter may help relieve stress, boost the immune system, and even prevent cancer. This is because cocoa butter, like chocolate, contains a lot of CMP. Researchers in Japan reported that CMP inhibits the growth of cancerous cells and tumors by reducing active oxygen levels in the body, and concluded that CMP inhibits the oxidation of LDL (good) cholesterol and the production of inflammatory cells; there is some evidence that the CMP in cocoa butter may also help prevent heart disease and ease arthritic symptoms.

Preliminary research indicates that CMP actually helps suppress excessive T-cell activity in the immune system, which could help treat conditions associated with overactive immune systems, such as psoriasis, fibromyalgia, and chronic fatigue syndrome.

Cocoa butter is found in chocolate of course, and as previously stated, is an ingredient in countless topical preparations. You can also buy pure cocoa butter at pharmacies, health food stores, and from online distributorships. There have been rare cases of sensitive individuals having skin reactions to this substance. If you notice any rash or discomfort, simply discontinue use of this product.

Is Chocolate healthier than green tea?

"Chocolate contains up to four times the anti-oxidants found in tea." Sound too good to be true? In fact, that was the conclusion of a recent study by Holland's National Institute of Public Health and Environment. Researchers found that chocolate - specifically dark chocolate - contains 53.5 mg of catechins per 100 grams. (Catechins are the powerful anti-oxidants that fight against cancer-causing cells and help prevent heart disease). By contrast, 100 ml of black tea contains a mere 13.9 mg of catechins.

The Chocolate Paradox?

Eating chocolate to stay healthy? Well, why not? Scientists have established that there are important health benefits to be gained from drinking red wine, so why not chocolate as well? But I wouldn't trade my morning cup of tea for a box of truffles just yet.

For one thing, as Karen Allen points out in a report for the BBC, the amount of actual cocoa powder contained in chocolates may be quite small. Chocolates often contain other ingredients, such as saturated fats, that more than outweigh the health benefits to be gained from cocoa's cancer-fighting chemicals.

More importantly, the Dutch researchers were not comparing chocolate to green tea, which is rich in catechins. Furthermore, evidence is mounting that scientists have only begun to discover the numerous health benefits associated with drinking green tea. Still, a cup of green tea with a chocolate biscuit or a piece of dark chocolate sounds like a great way to begin the day!

Update: Recent clinical studies examining the effectiveness of green tea supplements were based on the assumption that 14 cups of green tea contain 400 - 600 mg of catechins. At the low end, that would mean each cup contains just over 28 mg per cup, while at the high end, a cup of green tea would have approximately 42 mg of catechins. So, dark chocolate may actually contain more anti-oxidants than green tea.

The Asian Connection

Traditionally, Asia has not been known for its high level of chocolate consumption. This isn’t surprising, since the cacao tree is native to the tropical regions of Central and South America (although Filipinos have been able to enjoy their own homemade version of powdered chocolate since the Spanish introduced the cacao tree to the Philippines in the 16th century). However, things are changing. Chocolate consumption in China has increased by forty percent since 1992. And in 1997 Bernard Callebaut, the famous chocolate manufacturer, felt confident enough of Asians' fondness for chocolate to open a factory in Singapore. As a concession to Asian tastes the chocolate is less sweet; it also has a higher melting point.

In 2005, the Beijing Hyatt hosted a chocolate fashion show, where the models were draped in “clothing” made from different types of chocolate (Source: the Asian Times). While chocolate consumption is still much lower in China than in Europe or North America, the market is growing steadily, as the Chinese develop a taste for the sweet treat.

Health Benefits of Chocolate

Why is Dark Chocolate Healthy?:

Chocolate is made from plants, which means it contains many of the health benefits of dark vegetables. These benefits are from flavonoids, which act as antioxidants. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease. Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). Flavonoids also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.

Heart Health Benefits of Dark Chocolate:

Dark chocolate is good for your heart. A small bar of it everyday can help keep your heart and cardiovascular system running well. Two heart health benefits of dark chocolate are:

• Lower Blood Pressure: Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.
• Lower Cholesterol: Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.

Other Benefits of Dark Chocolate:

Chocolate also holds benefits apart from protecting your heart:

• it tastes good
• it stimulates endorphin production, which gives a feeling of pleasure
• it contains serotonin, which acts as an anti-depressant
• it contains theobromine, caffeine and other substances which are stimulants

Doesn't Chocolate Have a lot of Fat?:

Here is some more good news -- some of the fats in chocolate do not impact your cholesterol. The fats in chocolate are 1/3 oleic acid, 1/3 stearic acid and 1/3 palmitic acid:

• Oleic Acid is a healthy monounsaturated fat that is also found in olive oil.
• Steari Acid is a saturated fat but one which research is shows has a neutral effect on cholesterol.
• Palmitic Acid is also a saturated fat, one which raises cholesterol and heart disease risk.

That means only 1/3 of the fat in dark chocolate is bad for you.

Chocolate Tip 1 - Balance the Calories:

This information doesn't mean that you should eat a pound of chocolate a day. Chocolate is still a high-calorie, high-fat food. Most of the studies done used no more than 100 grams, or about 3.5 ounces, of dark chocolate a day to get the benefits.

One bar of dark chocolate has around 400 calories. If you eat half a bar of chocolate a day, you must balance those 200 calories by eating less of something else. Cut out other sweets or snacks and replace them with chocolate to keep your total calories the same.

Chocolate Tip 2 - Taste the Chocolate:

Chocolate is a complex food with over 300 compounds and chemicals in each bite. To really enjoy and appreciate chocolate, take the time to taste it. Professional chocolate tasters have developed a system for tasting chocolate that include assessing the appearance, smell, feel and taste of each piece.

Chocolate Tip 3 - Go for Dark Chocolate:

Dark chocolate has far more antioxidants than milk or white chocolate. These other two chocolates cannot make any health claims. Dark chocolate has 65 percent or higher cocoa content.

Chocolate Tip 4 - Skip the Nougat:

You should look for pure dark chocolate or dark chocolate with nuts, orange peel or other flavorings. Avoid anything with caramel, nougat or other fillings. These fillings are just adding sugar and fat which erase many of the benefits you get from eating the chocolate.

Chocolate Tip 5 - Avoid Milk:

It may taste good but some research shows that washing your chocolate down with a glass of milk could prevent the antioxidants being absorbed or used by your body.

Chocolate as a Health Food?

Nothing beats a good piece of chocolate. It’s rich, smooth, creamy and makes us feel good, until the guilt sets in. Chocolate’s mood-enhancing qualities are an obvious reason why it is so strongly associated with Valentine’s Day, as a gift for lovers and loved ones.

Chocolate's Dark Secret

There’s no getting around the fact that chocolate is a high fat food. But there is growing evidence that, in small quantities, some kinds of chocolate may actually be good for you. Dark chocolate is naturally rich in flavonoids (or more specifically, flavanols, a sub-class of these antioxidants). These compounds are thought to lower blood pressure and help protect against heart disease—among other things. Recent studies conducted both in the U.S. and Europe seem to support chocolate’s beneficial effects on the cardiovascular system, encouraging at least one chocolate manufacturer—Mars—to develop a proprietary method of processing cocoa beans, aimed specifically at preserving flavonoid content.

Traditional roasting and fermentation methods are thought to destroy up to three-quarters of these compounds. Mars now puts its Cocoapro trademark on some of its products, indicating the use of this method.

What about the Fat?

It’s still hard to think of chocolate as a health food. Part of the allure is the guilty pleasure of eating it. But before we raid the candy store, it’s worth remembering that chocolate is not a low calorie food. A serving size of Dove dark chocolate (40 grams) contains 210 calories and 13 grams of fat, 8 of which are saturated, although some of this saturated fat is in the form of stearic acid, which is converted by the liver into a “healthier” monounsaturated fat.

Cocoa Powder

Cocoa powder, which is low fat, would surely be a healthier way to get both our chocolate fix and our dose of flavanols. Alkalizing cocoa (or Dutch processing) produces a milder flavor and darker color but destroys most of the flavonoids. Since flavanol-rich cocoa is naturally bitter, Mars has worked hard to make it palatable. It sells a flavanol-rich series of snack bars and small chocolate bars. CocoaVia snack bars are available online and also in stores such as Target, Walgreens, and Fred Meyer. CocoaVia bars have been shown in one small study to actively lower total and LDL (bad) cholesterol in those with elevated cholesterol levels, bolstering Mars' claim that its flavanol-rich snack bars are heart healthy. With all the work that Mars seems to be doing, we will likely see a drinkable high-flavanol cocoa powder at some point, which would offer chocoholics a healthy, low-fat alternative to high-fat chocolate bars.

In the meantime, we should probably allow ourselves an occasional ounce of dark chocolate, and savor it. Our hearts might thank us.

Is Chocolate a New Health Food?

Could it be possible that our beloved chocolate may actually be good for us? This is the nutrition news we have all been waiting for. So here is the scoop on chocolate and its health benefits. Yes, you read right, health benefits!

Recent studies show that cocoa and dark chocolate with a high cocoa content contain many heart-healthy antioxidants. They contain a compound called flavonoids which may help prevent the oxidation of LDL (bad) cholesterol and raise HDL (good) cholesterol levels in the blood. There is also some evidence that these flavonoids may prevent certain cancers.

It is important that we are all on the same page here, not all chocolate have these health benefits. The healthy flavonoids found in chocolate are found in the cocoa butter and cocoa solids. Milk chocolate is diluted with milk and sugar and contains little amounts of these substances, therefore providing fewer health benefits.

So, for those of you who love dark chocolate this is your lucky day! The darker the chocolate, the higher the cocoa content and the more antioxidants it contains. The quality of the chocolate you consume is also important. The cocoa butter is quite pricey so less expensive brands will replace the cocoa butter with milk fats and hydrogenated oils which are bad for our health. Look for high quality chocolates with their main ingredients being cocoa butter and cocoa solids. Unsweetened cocoa powder is one of the purest forms of chocolate you can eat and is lower in fat and calories than other chocolates.

Although this is great news for all chocolate lovers, don’t forget that most chocolate (unless you use unsweetened cocoa powder) does still contain sugar and saturated fat. And please remember calories. An ounce of chocolate contains around 135 calories. So enjoy a cup of hot cocoa or an ounce of chocolate once in awhile to contribute to your health and not to your waistline.

Is Chocolate Really Good For You?

Researchers reported at the 2004 American Society of Hypertension Annual Scientific Meeting in New York, that consuming dark chocolate and cocoa improves the function of blood vessels.

In one new study, consumption of cocoa in healthy volunteers, aged 18 to 77, resulted in significantly improved vascular responsiveness. (The measure the researchers used looked at the "stiffness" of blood vessels. In patients whose blood vessels are "stiff," hypertension is common.) The beneficial effect was most pronounced in patients over 50 years of age.

In a second study, after volunteers ate 100 grams of dark chocolate (the sacrifices one performs for science!) vascular responsiveness was again significantly improved.

And in a July, 2005 report in Hypertension, Italian investigators showed that feeding 100 grams of dark chocolate daily to hypertensive patients improved their systolic and diastolic blood pressures - and lowered their LDL cholesterol levels. (Control patients fed white chocolate had no beneficial effects.)

Investigators postulate that it is the flavonoids in chocolate that causes vascular improvement. Dark chocolate contains more flavonoids than lighter chocolate - and adding milk to chocolate (i.e., milk chocolate) inhibits the absorption of flavonoids. So any benefit gained by eating chocolate may be limited to dark chocolate (and cocoa).

Why you shouldn't eat a lot of chocolate based on these findings.

The findings reported this week are interesting, but don't begin eating chocolate like it's candy.

First, flavonoid content varies markedly in chocolate products, so you might not be getting the healthy stuff with that candy bar. (The flavonoid content of the chocolate used in these studies was carefully quantified, but such quantification has not been done for commercial chocolate products. It is likely that chocolate manufacturers will begin reporting on flavonoid content in the future, however.)

And second, along with the flavonoids, chocolate products also deliver lots and lots of calories. 100 grams of dark chocolate, for instance, yields approximately 500 calories, and eating this much chocolate daily without adjusting for the increase in calories will produce a weight gain of about 1 pound per week. So any benefit you might gain by eating chocolate could be completely negated by making yourself obese.

Furthermore - and importantly for those who adhere religiously to one or another mutually-exclusive dietary philosophies - these extra calories are packaged both as fat and as carbohydrates. This means that adding chocolate to your diet will violate both low fat and low carb dietary dogma.