Dark Chocolate: Heard it all?

FOR IMMEDIATE RELEASE
(Free-Press-Release.com) March 30, 2010 -- The fact is... you haven’t!

Just last year, the healthy dark chocolate, Xoçai™, entered the European market. Having conquered its home territory, America – this Belgian chocolate is set to take the European consumer market by storm over the coming months and years.

The question, I hear you ask, is – what makes this chocolate more healthy than any other available on the market? Xoçai’s creator MXI Corp, along with their chocolate manufacturers in Belgium have patented the first “cold-pressing” technique which retains the massive antioxidant value normally found in the Cocoa bean. The normal process by which chocolate is produced (“dutching”) involves heating the Cocoa bean, and adding many artificial sweeteners, waxes and fillers. The effect this has on the normally antioxidant-full Cocoa bean is similar to over-cooking Broccoli – all the nutritional benefits are leached.

The proof is in the ORAC score! Oxygen Radical Absorbance Capacity (ORAC) is the score or value attributed to the measurement of antioxidants in food or other chemical substances.

Why should we know how much ORAC we consume? Simply because oxidative stress is the negative effect created in the body by "free radicals" and has been identified as a major factor in the progression of aging and disease. Antioxidants are known to counteract these damage-causing radicals. The USDA recommends an intake of circa 5,000 ORAC per day, however many of us only get in the region of 800 ORAC in our daily diet – one serving of Xoçai provides an ORAC score of 3,582, equivalent to around a half pound of spinach! I’m guessing I know which one you’d prefer to consume most?!

Put simply – this chocolate can attest to its claims – so well-worth trying out to see what it can do for you!