Dark Chocolate Is A Healthy Snack
Dark Chocolate reduces the risk of cardiometabolic disorders, such as coronary heart disease, stroke, diabetes, and metabolic syndrome along with related problems like hypertension, elevated fasting glucose and triglycerides, high cholesterol, and abdominal obesity.
In a study, the highest levels of Chocolate consumption were associated with a 37% reduction in cardiovascular disease and a 29% reduction in stroke compared with the lowest levels.
Other research has also shown that the antioxidant and anti-inflammatory compounds in Chocolate may lower your risk of heart attack and stroke considerably.
Antioxidant polyphenols in chocolate are so valuable because they have the ability to stop free-radical-mediated oxidation, thereby directly interfering with one of the major preventable causes of chronic degenerative diseases.
Chocolate also contains other potent plant chemicals, including anandamide, named after the Sanscrit word for “bliss,” which is a neurotransmitter in the brain that temporarily blocks feelings of pain and anxiety.
The caffeine and theobromine in Chocolate have been shown to produce higher levels of physical energy and mental alertness, and there are likely many more healthy Chocolate compounds that have yet to be discovered.
Below is a list of some of the benefits conferred by the Cocoa bean, and why Chocolate is healthy, as follows:
- Anti-inflammatory Anti-carcinogenic Anti-thrombotic, including improving endothelial function
- Lowers Alzheimer’s risk
- Anti-diabetic and anti-obesity Reduction in C-reactive protein Cardioprotective, including lowering blood pressure, improving lipid profile, and helping prevent atrial fibrillation Improved liver function for those with cirrhosis
- Neuroprotective Improves gastrointestinal flora Reduces stress hormones Reduces symptoms of glaucoma and cataracts
- Slows progression of periodontitis
- Improves exercise endurance May help extend lifespan Protects against preeclampsia in pregnant women.
The closer your Cocoa is to its natural raw state, the higher its nutritional value.
If you are after health benefits, raw Cacao nibs are what you’re looking for. Cacao refers to the plant, a small evergreen tree of the species Theobroma Cacao, and its dried seeds, also known as Cacao beans or Cocoa beans, prior to processing.
Buy them whole and grind them yourself, a coffee grinder can be used for this, when using in recipes.
Alternatively, you can eat them whole, just like you’d eat conventional Chocolate chips. A healthy amount would probably be around one-half to 1 oz per day. I personally grind 1 tablespoon of raw Cacao nibs 2X a day and put them into my smoothies.
When selecting chocolate, look for higher Cacao and lower sugar content. In general, the darker the Chocolate, the higher the Cacao content.
However, since Cacao is bitter, the higher the percentage Cacao, the more bitter it is (the polyphenols are what make the Chocolate bitter, so manufacturers often remove them. But, it’s those polyphenols that are responsible for many of Chocolate’s health benefits).
To counteract the bitterness, most Chocolate is sweetened, so it is a matter of balancing nutritional benefit with palatability.
Personally I like 90% Cacao content, takes some getting used to, lot less sugar and really healthy.
For healthy benefits, choose Chocolate with 70%+ Cacao.
Milk Chocolate is not a good choice, it contains both pasteurized milk and lots of sugar, which dampens its health benefits.
White Chocolate is also high in sugar and contains none of the phytonutrients, is not a healthy choice.
Note: there is the potential for lead and cadmium contamination, so it is prudent to contact the Chocolate’s manufacturer to find out if their products are regularly tested for those contaminants.
Eat healthy, Be healthy, Live lively
HeffX-LTN
Paul Ebeling
HeffX-LTN
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