It’s said that, in a healthy human the bacteria cells in our gut and other areas of our body outnumber human cells and weigh as much as 5 lbs, which is astonishing. Moreover, some bacteria in our gut thrive when we eat certain types of foods. One of these is chocolate. Yes, chocolate!
Using a model of a digestive track a team of researchers from Louisiana State University found that when cacao fiber is fermented by gut bacteria smaller molecules are produced. These smaller compounds — which are more easily absorbed — produce an anti-inflammatory effect that lessens inflammation of cardiovascular tissue, thereby reducing the risk of stroke over the long term. It also reduces the risk of atherosclerosis, or thickening and hardening of the arteries.
Since I was dissatisfied with store-bought prepared chocolate options, which are typically filled with all kinds of ingredients I don’t want, like refined sugar, artificial sweeteners, and soy lecithin, a soy byproduct that is described well in this Fooducate blog post, I decided to try making my own.
Read the full, original story: Chocolate and Your Microbiome