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was consumed by the ancient Mayans and Aztecs. Two thousand years ago, the Mayan and Aztec people discovered the cacao (pronounced kah KOW) tree in the rain forests of Mexico and Central America.

The pods of this tree contained seeds that were fermented, dried and roasted. After this process, they were ground and mixed with water. Chile, cornmeal and other ingredients were added to create a frothy drink.

In the early 1500s, cocoa drinks sweetened with sugar became popular among the wealthy throughout Europe. At the time, both cacao and sugar were very expensive to import, so only the rich could afford them. Eventually, Spain and other European countries set up plantations to grow these two plants.

Mass production of chocolate began in the 1800s, making it available to the general public. Chocolate's popularity continued to grow throughout the world due to inventions like the cocoa press, which made it possible to form chocolate into a smooth and solid bar. In 1847, the first chocolate candy bar was developed by J.S. Fry and Sons in Keysham, England.

Schilling said the Mayans and Aztecs were certainly "on to something" when they began adding cocoa to their diets. Although they had no technology for testing its health properties, he believes these people instinctively knew it was good for them.

At the very least, Schilling said chocolate tastes delicious. On a gloomy day or in stressful situations, a tiny bite can often do wonders for the soul.

"Nothing can touch cacao in terms of antioxidants," said Schilling. "I highly recommend chocolate for prevention of disease and to maintain health. And beyond that, if you like it, eat it. If it makes you feel good, that's the best medicine there is."

Learn more about this author, Luanne Hunt.
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