We want good health and chocolate too! Fortunately research continues to confirm that chocolate can contribute to a wholesome diet.
Many old myths are being dispelled by new medical and scientific facts regarding health and chocolate. We now know that eating modest amounts of chocolate and cocoa products is not adverse to good nutrition. There really are health benefits to eating this delicacy.
Cocoa is produced from the beans of the cocoa plant, which, just like many plants, is a natural source of vital nutrients. The cocoa in cocoa powder and chocolate is a rich source of flavonoids - antioxidant compounds that research has shown appear to be beneficial to the heart and arteries. For more fascinating information comparing the high antioxidant benefits of chocolate to other popular sources like prunes, blueberries and red wine, click to the Benefits of Chocolate page.
In addition, chocolate is not high in cholesterol nor does it stimulate production of cholesterol in the body. The cocoa butter in chocolate contains stearic acid, which has a neutral effect on cholesterol levels. Therefore, cocoa butter, which is the primary fat in chocolate, does not raise blood cholesterol levels. In addition, it does not contain trans fat. For further good news information about the “non-impact” of chocolate on cholesterol levels, please click to the Heart & Chocolate page.
A study done by the University of California - San Francisco School of Nursing suggests that eating modest amounts with higher amounts of cocoa – at least seventy percent cocoa content (i.e., dark chocolate) – is beneficial to health. The American Institute for Cancer Research suggests adding a little cocoa powder to savory dishes for a deeper, richer, complex flavor - or put in a shaker and use a dash on eggs, tomato and bean soups, sweet potato or squash for something different.
Every day have a little dark chocolate for health reasons. A half ounce of dark chocolate opens your arteries and reduces your risk of stroke by 8 percent and your overall mortality by 4 percent according to Dr. John La Puma, author of ChefMD’s Big Book of Culinary Medicine.
A high-quality dark chocolate has only a small amount of sugar and a large amount of nutrients, such as calcium, potassium, riboflavin, niacin, and vitamin A, according to the Chocolate Manufacturer’s Association. A 1.4 ounce milk chocolate bar contains about three grams of protein, fifteen percent of the Daily Value of riboflavin, nine percent of the Daily Value for calcium and seven percent of the Daily Value for iron. If almonds and peanuts are added, the nutrients increase, particularly protein.
The following links highlight some of the recent findings which counter common misconceptions that health and chocolate are incompatible. Check out the latest information...
The reason we eat chocolate is simply because it tastes good. However, it is good to know that research continues to reveal that health and chocolate can be enjoyed as an important part of living healthfully as well as pleasurable diet.
Notice & Disclaimer: All content of this website is provided for informational purposes only and is not a substitute for professional medical advice.