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The benefits of chocolate without the guilt...
Simply said, Xoçai tastes delicious. But a decadent taste and rich mouthfeel usually comes at a nutritional price. And that's where Xoçai breaks all the rules. You see, one fluid ounce of Xoçai contains only 25 calories, less than one gram of fat, and only two grams of naturally occurring sugar. Xoçai has a low glycemic index and three ounces of Xoçai is a high source of fiber.
But the greatest benefit of Xoçai is how rich it is in antioxidants... In fact, Xoçai is the perfect delivery system for antioxidants in chocolate because it eliminates almost all of the fat and sugar typically found in other chocolate products.
But why are antioxidants important? Two words:
Oxidative stress
Oxidative stress (OS) is fast becoming the nutritional and medical buzzword for the 21st century. Implicated in a growing list of diseases, from cataracts to cancer, a health-conscious person should take steps to protect herself against the ravages of free radicals, the active criminals in OS. Despite the growing dangers of OS, there are some simple, but powerful, weapons against it. An avoidance of factors that contribute to OS; a diet of whole, organic, unprocessed foods; and supplemental anti-oxidants, afford the best protection against this serious and insidious condition.
What is oxidative stress?
It is important to realize that OS in and of itself is not a disease, but a condition that can lead to or accelerate it. OS occurs when the available supply of the body's anti-oxidants is insufficient to handle and neutralize free radicals of different types. The result is massive cell damage that can result in cellular mutations, tissue breakdown, and immune compromise.
What are free radicals? They are highly unstable molecules that interact quickly and aggressively with other molecules in our bodies to create abnormal cells. They are capable of penetrating into the DNA of a cell and damaging its "blueprint" so that the cell will produce mutated cells that can replicate out of control. Free radicals are unstable because they have unpaired electrons in their molecular structure. This causes them to react almost instantly with any substance in their vicinity. Oxygen, or oxyl, free radicals are especially dangerous.
Surprisingly, however, free radicals are involved in many cellular functions and are a normal part of living: we all produce free radicals. When, for example, a mitochondria within a cell burns glucose for fuel, the mitochondria oxidizes the glucose and in so doing generates free radicals. White blood cells also use free radicals to attack and destroy bacteria, viruses, and virus-infected cells. The detoxifying actions of the liver also require free radicals.
Free radicals are broken down into three broad groups: ROS (reactive oxygen species), RNS (reactive nitrogen species), and R (other reactive radicals). Despite their sometimes useful functions in the body, they are extremely unstable molecules that can damage cells if left uncontrolled. Free radicals destroy cellular membranes; enzymes; DNA; in short, life. They accelerate aging and contribute to the development of many diseases, including cancer and heart disease.
Its important to note here that free radicals are also released in the body from the breaking down or detoxification of various chemical compounds. Additionally, certain foods contain free radicals which, when eaten, enter the body and damage it. The major sources of dietary free radicals are chemically-altered fats from commercial vegetable oils, vegetable shortening, and all oils heated to very high temperatures.
Antioxidants to the rescue...
Fortunately, the body maintains a sophisticated system of chemical and biochemical defenses to control and neutralize free radicals. Chemical anti-oxidants scavenge free radicals, that is, they stabilize the unstable free radicals by giving them the electron they need to "calm down." These antioxidants are usually consumed, or used up, in this process — they sacrifice themselves.
An antioxidant is a chemical that prevents the oxidation of other chemicals. An example of oxidation is a banana turning brown when left on the counter top. In the body antioxidants counteract the damaging effects of free radicals.
The antioxidants in any food are measured by its capacity to absorb free radicals. ORAC (Oxygen Radical Absorbance Capacity) values as determined by the U.S. Dept. of Agriculture measure the capacity of a food to absorb oxygen free radicals. The chart to the right contains the ORAC values of several high-antioxidant foods.
The shocking good news is that dark chocolate is packed with potent antioxidants called flavonoids. Researchers have found that flavonoids found in cocoa powder contain diverse beneficial phytonutrients and antioxidants.
Cacao beans contain over 300 chemically identifiable compounds making it one of the most complex food substances on Earth.
The ORAC value of Xoçai...
The USDA website recommends a Daily Antioxidant Intake Range of 3,000 to 5,000 ORAC. However, recent studies have suggested that more active lifestyles require higher levels of antioxidants. Xoçai is produced with some of the world?s most powerful super foods — unprocessed cocoa powder and the açai berry. As a result, one ounce of Xoçai taken three times per day exceeds the high end of the USDA's Antioxidant Recommended Daily Intake of 5,000 ORAC.
Xoçai should be a vital part of a balanced diet and an active lifestyle
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