Why Chocolate Is Better than Vanilla - Paper Example

It is a war that has been fought for centuries. Why chocolate is better than vanilla has been a debate that has continually merited great concerns up to the present day. On one side of the debate are chocolate lovers who have labeled everything unchocolate as vanilla. The thought that anything that is not chocolate is boring and flavorless also accompanies this labeling. Those who prefer vanilla, on the other hand, believe in the magical taste of the bean of the only fruiting orchid. However, with evidence drawn from studies done in the modern day, those who prefer vanilla over chocolate have been scoffed at and chastised for asserting a greater love and versatility of vanilla over chocolate. In the same vein, scholars have increasingly contended that the choice of chocolate over vanilla should not only be interpreted with regard to a persons preference but also based on the numerous health benefits that are associated with the consumption of chocolates. Nonetheless, owing to the fact that this assessment has been questions over an extended period, the core intent of this research paper is to discuss the reasons why chocolate should be overly preferred as compared to vanilla.

To begin with, chocolate is a better flavoring than vanilla owing to the fact that it gives many health benefits. Notably, the chocolate end product is made from cocoa solid, cocoa fats and various other ingredients. According to recent studies on the health benefits of chocolate, scholars contend that cocoa flavanols, which are plant compounds of cocoa have various positive cardiovascular effects. These studies substantiate that when taken in the right quantities, the cocoa flavanols help in relaxing blood vessels and lowering blood pressure and hence increasing the flow of blood to the brain. Similarly, although chocolates and chocolate products are known to have large quantities of sugars and fats, 75% of these components are in the form of oleic and stearic acids. Studies have also shown that diets that are rich in these acids have the ability to lower cholesterol levels (Harvard Health Publishing).

Similarly, when compared to vanilla, chocolate makes an individual more energetic and happier. More fundamentally, chocolate is associated with mood changing effects on the brain. According to studies done by nutritionists, chocolate stimulates euphoric feelings of being in love through the release of phenylethylamine and theobromine in the body. Besides, chocolate is also known to have several benefits to the physical being. For instance, due to its high levels of magnesium, the cocoa plant product is known to help in relieving menstrual cramps. Thus, based on this premise, many adult females are particularly drawn to chocolate.

Despite the fact that vanilla also has its benefits, the chocolate benefits are extensive. For instance, a recent study done by the New England Journal of Medicine rates chocolate consumption with a couple of Nobel Prices that they have won. Besides, the study contends that the flavanols that are available in chocolates help in reversing and even slowing down the age-related mental decline. Besides, according to Dr. Franz Messerli of the Columbia University of New York, after examining a countrys per capita chocolate consumption, studies found out that those countries with the most Nobel winners also had the highest rates of chocolate consumption (Verma,and Suwan)

In a similar vein chocolates also contain psychoactive substances which are overly beneficial to the human body. More specifically, the beneficial effects that are associated with the consumption of chocolates are due to the natural components contained in cocoa beans. Among the most beneficial natural components found in chocolates are the conventional antioxidants such as epicatechin and resveratrol. Concerning the antioxidant properties found in cocoa, research done on the treatment of cancer substantiates that cacao contains the most abundant source of cancer-fighting antioxidants and is also full of numerous vital vitamins and minerals that are crucial in boosting the bodys immune system.

Despite the fact that the debate on chocolate vs. vanilla is firmly rooted in choice and opinion, it is important to note that chocolate has numerous components which are scientifically proven to benefit the human body. More specifically, some components found in chocolate such as caffeine, theobromine, and theophylline make up the methylxanthines, which according to research, primarily enhance the action of cyclic adenosine monophosphate (cAMP). Precisely, the cyclic adenosine monophosphate plays a crucial role in the transmission of the bodys intercellular signals (Verna). Other than being an anti-oxidants, chocolate is also known for its impeccable anti-inflammatory and cardioprotective effects. In this regard, the consumption of chocolates improves the bioavailability of nitric oxide which in turn, helps to improve the platelet function and the overall blood pressure in the human body.

According to research done in the field of cardiology, the choice of chocolate over vanilla goes beyond mere preference. Studies done in this area substantiate that the consumption of small amounts of chocolate on a daily basis reduces chances of stroke and related heart diseases. More specifically, dark chocolates are recommended since experts claim that the healthy benefits of chocolate arise from a metabolite known as the flavonoids that are contained within cocoa. Therefore, the reason why it is essential to consume dark chocolates is that when compared to both milk and white chocolate, the dark chocolate has more cocoa and hence more of the natural compound that is known to reduce arterial inflammation (Harvard Health Publishing).

The ability to reduce tooth decay is another proven benefit that is associated with the consumption of chocolate. While vanilla is known to be a sweet flavor drawn from bean orchids, chocolate beats the vanilla flavor with regard to its numerous health benefits. For instance, in this particular case, chocolate contains some naturally occurring polyphenols known as tannins which prevent tooth decay bacteria from sticking on teeth. Tooth cavities form when bacteria on the teeth digest sugars producing lactic acid as a by-product and consequently causing tooth decay (Verna). Nonetheless, despite its benefits in preventing tooth decay, medics advice on minimal or moderate consumption of chocolates is recommended due to the high amount of sugar contained in chocolate.

In conclusion, despite the ongoing debates of what is best preferred by individuals between chocolate and vanilla, it is evident that throughout history, chocolate has been used to treat a variety of ailments. Modern day literature substantiates that only very few natural products have been claimed to treat such wide range of disorders as chocolate has successfully. For this reason, a vast array of studies done over the recent has found out that the choice between chocolate and vanilla extends beyond individual preferences. This is so because chocolate does treat not only ailments but also has numerous nutritional benefits which essentially provide evidence to centuries the long-established use of chocolates.

Works Cited

Harvard Health Publishing. "Smart Chocolate Choices for a Healthy Heart." Harvard Health, Apr. 2016, www.health.harvard.edu/heart-health/smart-chocolate-choices-for-a-healthy-heart. Accessed 30 Oct. 2017.

Verma, Vipin K., and Suwan S. Shanker. "Preparation of Ice Cream Blended with Cocoa and Sago Powder." The Pharma Innovation, vol. 6, no. 9, 2017, pp. 5-8, ProQuest Central, https://search.proquest.com/docview/1937766998?accountid=12610.

Verna, Roberto. "The History and Science of Chocolate." The Malaysian Journal of Pathology, vol. 35, no. 2, 2013, pp. 111-21, ProQuest Central, https://search.proquest.com/docview/1497968142?accountid=12610.