You know the story- one day red meat is the worse thing for you, the next its’ iron richness is being toted. No wonder people are so confused about what to eat! The same tug of war goes for chocolate. Is it really good for you or not?

Recent studies have been popping up here and there that tout cocoa and cocoa deriver tidbits as helping keep blood pressure levels at an appropriate level, your blood flowing freely and your heart pumping regularly. One study presented at the American Association for the Advancement of Science’s (AAAS) annual meeting in Boston this year stated that a substance in cocoa assists the body in processing nitric oxide (NO) which is critical for healthy blood flow and blood pressure. Another study showed that flavonoids in chocolate help prevent fat-like substances in the bloodstream from oxidizing and clogging arteries. Essentially, a small daily dose of flavonol-rich cocoa and chocolate are comparable to a low dosage of aspirin in supporting a healthy heart. Not that people should discontinue taking their aspirin, or any medication for that matter, without consulting their physician first as the effects that flavonols have on the body last a shorter period of time than the effects of aspirin.

It has also been shown that the Tryptophan in cocoa lessen enxiety by producing Serotonin, a neurotransmitter which also reduces sensitivity to pain and releases endorphins, promoting a feeling of well-being, while the Anandamide in cocoa works to promote relaxation in the body. Studies have also shown that cocoa has higher Oxygen Radical Absorption Capacity (ORAC) values than many common foods, such as prunes and blueberries, which measure the power of an anti-oxidant.
The truth is that not all chocolate is good for you. As a general rule of thumb, the darker the chocolate, the healthier the choice. Dark chocolate contains a higher percentage of flavonoids, called flavonols when in chocolate, which are responsible for most of chocolate’s health benefits, especially in regards to help in with improve cardiovascular function. Milk actually impedes the absorption of flavonoids in your small intestine which is one of the main reasons to err on the side of dark chocolate whenever possible. You’re going to want to look for 70% cocoa content or greater on the label to make sure you’re getting all the flavonoids possible.

The type of fat used in the creation in that tasty morsel of heaven you’re about to pop in your mouth is also something consider. You’re going to want to steer clear of chocolate containing coconut or palm oil or just plain milk fat. You want a chocolate made from cocoa butter, which while still being a saturated fat, has a neutral effect of cholesterol levels instead of potentially raising it as other fats are more likely to do.

Above and beyond all this, you need to remember the age-old adage that ‘moderation is key.’ Chocolate, no matter how good for you, is still quite caloric and should savored as a treat, not a replacement for one of the food groups.

This entry was posted on Sunday, August 17th, 2008 at 8:32 pm and is filed under Undefined. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.