Chocolate: The Food Of The Gods
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Chocolate: The Food Of The Gods
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Somewhere around 1750 BCE, an Olmec priest prepared cacao for a ritual occasion — roasting the beans, grinding them on stone, mixing the paste with water, pouring it from vessel to vessel in the firelight to create the sacred froth.
Three thousand years later, a team of researchers at the Brigham and Women's Hospital in Boston published a randomized controlled trial showing that cocoa flavanol supplementation reduced major cardiovascular events by 27 percent in older adults.
The Olmec priest did not know about nitric oxide or endothelial function or platelet aggregation. But he understood, through three thousand years of accumulated human experience with this plant, that it was something special. That it belonged in the category of sacred things. That it was worth guarding, worth trading, worth praying over.