The Health Benefits of Chocolate

Chocolate: Nutrition & Health Facts

Either during the holiday season or any other time of year, dark chocolate appears to be a common preference of many. I thought you would value learning about its benefits so you can savor every single bite guilt-free. 

Cocoa, the major substance in chocolate, delivers an remarkable quantity of anti-oxidant flavonoids, which fight coronary heart sickness and most cancers. In a research study revealed in the American Journal of Clinical Nutrition in 2001, twenty-three lucky subjects increased approximately four tablespoons of cocoa and approximately 1/2 ounce of dark chocolate each day to an common American diet. The cocoa and chocolate improved their cholesterol ratios and increased the levels of anti-oxidants in their bloodstream. The phytonutrients in cocoa are also noteworthy. A recently-published preliminary paper published in Cancer Letter discovered that they suppressed the progress of colon cancer cells. In an additional paper reported in the periodical Nature,scientists examined blood samples from volunteers once they took dark chocolate, milk chocolate, and dark chocolate along with milk. 60 minutes afterwards, the dark chocolate substantially elevated antioxidant levels. Milk, however, appears to block anti-oxidant absorption, rendering milk chocolate powerless to prevent disease. Desire some papers to support your chocolate desires? Keep reading…

In 2007, a scientific study revealed in the Journal of the American Medical Association mentioned how just a small amount of dark chocolate, roughly one to two ounces, will help to lower blood pressure and protect your heart against disorders. Remember, however, that we’re specifying ounces, not lbs. And once you reach for this  chocolate treat, make sure it’s dark chocolate and opt for the highest quality possible. I usually look for organic dark chocolate.

All chocolate is sourced  from cacao beans (cacao nibs)—the seeds of the cacao fruit. Processing, cooking, and roasting adversely affect the delicate, complex taste of the cacao nib. Raw chocolate is a excellent source of antioxidants— 20 times greater than red wine, 30 times greater than green tea. It’s additionally loaded with magnesium, chromium, and vitamin C. And in contrast to most candy, raw chocolate has a modest glycemic index, which implies that it supplies steady energy instead of a glucose rush (and later crash).

Of course, chocolate is high in fat and calories. To maximize your health benefits, choose dark chocolate (and raw sources whenever possible) and keep your intake to an ounce a day. I always have organic raw cocoa powder on hand and use it when making healthful smoothies or shakes, raw pie fillings and crusts, and chocolate syrups and sauces. You’ll find a unique recipe for a Chocolate-Sweet Potato Smoothie in my book, The Healing Power of NatureFoods. You’ll locate raw, organic dark chocolate powder at your whole foods store.

I additionally use cacao nibs. I mix them into my smoothie, dissolve them in my tea, or add them to my preferred nutritional beverage; sprinkle them on my “ice cream” (I create it from frozen fruit); and add them to any recipe rather than using chocolate chips. Kids enjoy them, too! You’ll find certified organic raw chocolate (raw cacao nibs) in your natural food store.

You can find much more detailed facts on the therapeutic advantages of chocolate in my book Health Bliss: 50 Revitalizing NatureFoods & Lifestyle Choices to Promote Vibrant Health.