Should we all be eating chocolate for breakfast?

Most of us feel like we should cut back on chocolate; that it’s not healthy. But actually, cocoa – the key ingredient in chocolate – is really, really good for you.

Cocoa comes from the beans of a small, tropical, evergreen tree, which are then fermented and roasted before they’re made into the sweet delicacy we know. Medical studies have shown that the antioxidants it contains are associated with a substantial reduction in the risk of heart disorders.

The chocolate I grew up on, however, was highly processed, low in cocoa content (12% – 34%) and high in fat and refined sugar. 

You see, as with most things, chocolate should be about quality versus quantity.

My favourite type of chocolate is raw chocolate, minimally processed, with 70% cocoa and sweetened with coconut sugar, high vitamins low in GlycemicI Index (35) good for diabetics. It is the best breakfast food ever; uplifting, full of energy and vitality.

Did you know that cocoa contains compounds like anandamide, known as ‘the bliss chemical’ for its effect on mood, and phenylethylamine, which is released when you’re in love? While unsweetened raw cocoa is very bitter, eating it is like nothing else on earth – I heartily recommend trying it.

I got this from Kieran Renihan - http://thechocolution.com - She sweetens it with Agave.