Before modern science began discovering the much talked about health benefits of chocolate, the Mayans (central America) and Aztecs (ancient Mexico) considered it a powerful remedy to many ailments.
Theobroma cacao, or the “chocolate tree,” has been used in folk medicine as an anticeptic, diurectic, and parasiticide. It has been used to heal burns, cough, dry lips, fever, listlessness, malaria, nephrosis, rheumatism, snakebites, and small wounds.
The cacao tree was thought by the Aztecs to be a gift from their god Quetzalcoatl, which means “feathered serpent.” The Aztecs would drink ground cacao in religious ceremonies to thank the gods for their generosity. The drink was said to give feelings of euphoria and stamina.
When cacao beans were introduced to Europe, the stimulant effects (now known to be caffeine and theobromine) gave it the reputation as an aphrodisiac. Europeans drank cacao more as a love potion than religious offering.
In Mayan times, incense consisting of cacao beans would be burned as an offering to the gods for safe travel and speedy return.
In ancient America, cacao was also used to try to cure malaria and other types of fever diseases by inhaling the smoke during healing rituals.
Today, we hear chocolate is rich in “flavanoids,” “anti-oxidants,” and phenylethylamine (PEA). The science and benefits seem to change over the years, but chocolate has always been seen as good for us.
