by Aditya Gupta

Chocolate has been immersed in human culture and history for millennia. It was first used by the Mayans for ritualistic purposes, and today hundreds to thousands of tons are consumed yearly in the over the world. The chocolate as we know it today is made from refined nibs from cacao beans, and is processed with cacao butter, sugar, and sometimes milk solids. Research concludes that “dark” chocolate, or chocolate that contains at least 50% - 90% of cacao solids, provides the most beneficial results to the human body.

Cocoa is rich in flavanols - a naturally occurring compound in certain foods- which has been proven to provide numerous benefits for cardiac performance. Specifically, flavanols support the production of nitric oxide in the endothelium (inner lining of blood vessels), which improves efficiency in blood flow throughout the body, lowering blood pressure. Chocolate can also increase insulin sensitivity in short-term use, proving beneficial to diabetic patients.

These observational studies were done on the tribal people of the Kuna Indians, on the Caribbean coast of Panama. Most individuals in the group were consuming foods with a noticeably high sodium content, while their cacao consumption was also noticeably high through the consumption of cocoa-based beverages. Once such indigenous people moved towards cities, and changed their lifestyles and diets, their health seemed to suffer and deteriorate more, hinting that the high content of flavanols was shown to help prevent high-blood pressure, and other cardiac problems. The indigenous people also seemed to lack other ailments such as cancer, heart disease, and diabetes, than their urban counterparts.

Other studies have shown that an intake of about 6 grams of cacao content has been shown to decrease rates of heart disease and mortality, possibly decreasing levels of blood pressure and inflammation.

Flavonoids, which dark chocolate is rich in, are proven to be anti-oxidants, and have been shown to regulate cellular activity fight off free radicals that cause harmful oxidative stress on the body, helping your body behave more efficiently against stresses and everyday toxins. They have also been shown to have a positive effect on the brain in the consumption of information and its efficiency to an extent.

Many commenters on social media have been emphasizing, sometimes exaggerating, the benefits of consuming chocolate. Chocolates containing limited amounts of actual cacao solids and high in dairy solid and sugar are the least beneficial, and can have adverse effects. Milk chocolate and white chocolate, which contain almost no true cacao content, are highly calorific, and have been proven to cause weight gain and similar problems. Moderation and consuming the right type of cacao products are important.

In conclusion, dark chocolate, and other products containing high percentages of cacao content have been proven to produce many health benefits related to cardiac problems, and diabetes, proving beneficial to health if eaten in proper moderation.

by Aditya Gupta

Animals have often been blamed as the source of COVID-19 and other diseases, but the cause is really fueled by human interactions with nature. Climate change, global warming, pollution, poaching, hunting, habitat destruction, deforestation and countless other things humans do to our environment cause wild animals stress, as they can lack proper shelter, food, and habitat. When animals lack proper resources, they come into more contact with humans, passing on infectious diseases.

There are many ways COVID-19 is affecting nature. There are both positive and negative changes that are occurring with our environment right now. As many businesses are shut down, direct pollution from factories and transportation will reduce, helping alleviate the pressures of emissions in certain areas around the world. Within weeks, the AQI (Air Quality Index) in the locked-down cities in China was brought down by 19.84 points relative to normal circumstances.

But despite the pause on such activities, other harmful activities have increased: Illicit poaching, hunting, and mining in ecosystems now left unguarded, as prices for valuable materials such as gold surge, people are losing jobs, and are returning back to tribal areas in places like rural Asia, Africa, and South America. Also, deforestation and illicit mining are destroying local habitats and are even disturbing reservations, threatening indigenous peoples in some areas.

How can we stop these negative effects of COVID-19 on nature? Well, we can continue to limit travel, since travel restrictions around the world have currently reduced carbon emissions emissions. Eco-friendly tactics, such as not wasting electricity, turning off lights and air conditioning will help, and making your home more efficient at heating and cooling, will save energy and money!

We can also advocate by talking with local representatives and voicing concern for poor management of nature, pollution, and use of non-renewable sources of energy. Or, you can donate to help people around the world who lack food and other resources and have turned to illicit poaching, mining, and deforestation that causes stress to ecosystems.

When we take these actions, we can continue to improve the status of ecosystems and limit pollution around the world to reduce the likelihood of such disastrous pandemics from happening.