From cocoa an aid against headaches

The most natural, and tasty, way to defeat pain.

The most natural, and tasty, way to defeat headaches. And that’s not all. Research confirms the beneficial properties of what the ancient Maya called “food of the gods”

100% pure cocoa, bitter, has the power to soothe headaches and act as an anti-inflammatory.

This is what researchers at Missouri State University, in the USA, discovered by experimenting with the effect of cocoa powder on some mice: the group put on a diet with cocoa responded better to the artificial induction of pain.

The results of the study were considered useful for the treatment of diseases of the trigeminal nerve affecting the head and face.

It also acts on circulation

A little cocoa, about 20 grams a day, promotes proper blood circulation and adequate blood flow in the brain, thus protecting against the risk of hypertension and stroke.

This is mainly due to epicatechin, a flavonoid also considered fundamental as an anti-aging.

To get an idea of how much you need, just think that 20 grams correspond to a couple of teaspoons (about 70 calories) in morning milk.

It must also be said that cocoa is also a source of vitamins and minerals: it is rich above all in B vitamins such as thiamine (B1), riboflavin (B2) and niacin (B3). Folic acid is also present.

Among the mineral salts, the most abundant are magnesiumphosphorusironzinc and potassium.

We see in the following table the amount of some micronutrients present in 100 grams of cocoa.

Thiamine 0.08 mg
Riboflavin 0.3 mg
Niacin 1.7 mg
Phosphorus 685 mg
Calcium 51 mg
Iron 14.3 mg

Be careful, however: the action of repression of inflammatory responses in the brain applies only to cocoa and not to its derivatives, for example chocolate which, on the contrary, can be considered among the foods triggering headaches.

There is cocoa and cocoa

How to choose cocoa? First, it must be bitter. Sugar can certainly be added, but it is worth trying to progressively decrease the doses, to the advantage of the line and to begin to enjoy the natural flavors of food.

Let’s avoid, if it is the headache that you intend to pass, industrial products to prepare the classic chocolate in the cup.

Knowing where your food comes from is always good advice.

In the case of cocoa, the producing countries are numerous, from Brazil to the Ivory Coast, from Ecuador to Vietnam.

The purchase choice can also be made on the basis of ethical reasons: relying on fair trade or organic products, or on those produced from sustainable agriculture. For the benefit of not only individual well-being.

And, in any case, not all cocoa plants are the same and some international projects are underway to safeguard their biodiversity.

In Trinidad and Tobago, for example, plants are grown which produce particularly valuable cocoa beans and which are currently undergoing identification and registration studies using the most sophisticated molecular technology.

In essence, a sort of chromosome map of crops is being drawn. A curiosity: the country with the highest concentration of cocoa biodiversity in the world is the Peruvian Amazon.

Not just for Breakfast

Cocoa in breakfast milk is a well-known, appreciated and even used combination. Not everyone knows, however, that there are many other ways to take advantage of this precious food.

Any examples? – The presence of cocoa is foreseen in some recipes based on meat, such as game, pork and chicken. – Its flavor also goes very well with some vegetables, for example with pumpkin, onion and tomato. – In dough, for homemade tagliatelle, or in gnocchi, to surprise children and more.

Joycelyn Elders is the author and creator of EmpowerEssence, a health and wellness blog. Elders is a respected public health advocate and pediatrician dedicated to promoting general health and well-being.

The blog covers a wide range of topics related to health and wellness, with articles organized into several categories.

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