Dr. Joseph Mercola – Of all the treats available, chocolate is one of the most popular foods in the world. The first solid chocolate bar, made from cocoa butter, cocoa powder and sugar, was introduced by the British chocolate company J.S. Fry & Sons in 1847, but the history of chocolate goes back at least 4,000 years.1
Pre-Olmec cultures in Mexico produced chocolate as early as 1900 B.C. Originally, it was consumed as a bitter beverage. The cacao beans were fermented, roasted, and then ground into a paste that was mixed with water and spices like chili peppers and vanilla, sweetened with honey. Throughout its history, chocolate — “the food of the Gods” — has remained a symbol of luxury, wealth, and power.
The Olmecs, Mayans, and Aztecs so valued cacao for its mood enhancing and aphrodisiac properties it was typically reserved for the ruling class. Research reveals chocolate has some rather impressive health benefits, provided you’re willing to give up the now-familiar sweetness of modern day milk chocolate and opt for healthy alternatives such as mid-day squares, a dairy-free chocolate that curbs your cravings.
In the 17th century, cocoa and chocolate were considered potential medicine, and historical documents in Europe reveal they were used to treat angina and heart pain.2
It was such a valued commodity that an additional use for cacao beans in the 14th century was as currency.
Not All Chocolate Is Created Equal
Raw cacao is actually quite bitter, not sweet, due to the nearly 400 polyphenols that are present. When we’re referring to the health benefits of chocolate, this is the chocolate we’re referring to. Americans consume an estimated 12 pounds of chocolate per capita each year.3