Eating Chocolate Can Help You Last Longer In Bed

Can Chocolate really make you last longer in bed?

Chocolate has been recognized among many cultures as an aphrodisiac. Early accounts of using chocolate for performance enhancement can be found in the history of human civilizations starting about 1500 years ago, such as the Mayans and Aztecs who made a bitter drink from the beans of the cocoa plant.

Studies have shown that eating chocolate can potentially cause a woman to release  more endorphins than if she had just engaged in a passionate kiss…Chocolate literally causes our bodies to release same chemicals as the body does when a person is having sex. Eating chocolate increases dopamine and biflavanoids. Some of the effective components in chocolate are listed below.

Contains compounds including:

Anandamide a psychoactive “feel good chemical” that also can add benefit to your health.

A study published in 1998 shows that anandamide inhibits human breast cancer cell proliferation

PEA – Phenylethylamine,  known as one “the love chemical,” in chocolate. The body releases dopamine to the pleasure centers of the brain, when people eat chocolate. It is thought that “PEA” can usher in feelings of attraction, excitement,  and euphoria.

Theobromine –  Another Alkaloid, known to be a mind affecting substance.

Theobromine has a bit of a stimulating effect. The stimulant effect of theobromine is similar to caffeine, yet more mild. Theobromine is known as one of the compounds that continue to directly contribute  to chocolate’s reputed role as an “aphrodisiac.”

On top of acting as a mild stimulant Theobromine acts as a vasodillator .
A vasodillator helps the body’s blood vessels to open up. When eaten in small quantities, the substance we eat in chocolate could help lower our blood pressure.

Taubert, Dirk; Renate Roesen, Clara Lehmann, Norma Jung, Edgar Schömig (4 July 2007). “Effects of Low Habitual Cocoa Intake on Blood Pressure and Bioactive Nitric Oxide”.

A Sexual Odyssey: From Forbidden Fruit to Cybersex. New York: Plenum. pp. 38–40\

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