Spanish conquistador Hernando Cortez first was introduced to a drink called chocolate when he saw Montezuma the Aztec ruler of Mexico sipping it from a golden goblet. Cortez introduced the Aztec treat to the Spanish court, where it became an instant sensation. For more than 100 years the Spanish kept chocolate a secret until the 1660's, then its use spread throughout Europe. It was especially popular in England and Holland where it was enriched and sweetened with milk and sugar. But it always remained a liquid until about 150 years ago when it was fashioned into the blocks and candies we know and love today.
Cocoa has been used for centuries in Central America to treat fever, coughs and complaints of pregnancy and childbirth. They rubbed cocoa butter on burns, chapped lips and balding heads. American's eclectics used it as a wound dressing and salve. They also prescribed it internally as hot cocoa for asthma, and as a nutritive for invalids and persons convalescing from illness.
The product of this herb has long been villianized as a cause of obesity, acne, heart disease, kidney stones, tooth decay, headaches and heartburn. But this reputation is underserved. Chocolate used in confections are rarely as much of a problem as their high fat, high-cholesterol butter and cream. Cocoa and chocolate contain no cholesterol (except milk chocolate, which contains a small amount due to its dairy ingredients). Cocoa's saturated fat is in the form of stearic acid which does not raise cholesterol.
Chocolate's contribution to tooth decay comes not from its cocoa content, but rather from the other sugary, gooey ingredients.
Cocoa contains two chemicals, caffeine and theobromine, which account for its use in herbal remedies.
Kiss the guilt goodbye. Now there are some genuine reasons to brew a heavenly cup of cocoa. Try it as a pick-me-up or digestive aid. Cocoa has only 10-20 percent of coffee's caffeine content (13mg compared to coffee's 65-150mg). It may relieve drowsiness without causing jitteriness, insomnia or irritability.
The theobromine in cocoa relaxes the smooth muscle lining of the digestive tract. Try some to soothe your stomach after meals.
Both caffeine and theobromine are close chemical relatives of a standard treatment for asthma, theophylline, which opens the bronchial passages. Anyone with asthma should be under a doctor's care, but there's no harm in a cup of cocoa for some possible relief. Even if you don't have asthma, try cocoa or chocolate for the chest congestion of colds or flu.
by Judy Burger
