Of all the treats available, chocolate is one of the most craved 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. During the 14th century, the Aztecs and Mayans even used cacao beans as currency.

Research has also revealed chocolate has some rather impressive health benefits, provided you’re willing to give up the now-familiar sweetness of modern day milk chocolate.

The Olmecs, Mayans, and Aztecs valued cacao for its mood enhancing and aphrodisiac properties, and it was typically reserved for the ruling class.

In the 17th century, cocoa and chocolate were considered potential medicine, and historical documents in Europe reveal they were used to treat angina and heart pain.²

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

Unfortunately, the vast majority of that is in the form of milk chocolate candy, which contains very minute amounts of healthy cacao, and loads of sugar. The milk added to milk chocolate can also interfere with your body’s ability to absorb the beneficial antioxidants (polyphenols) in the chocolate.

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