In the last few years there has been a lot of talk about the health benefits of chocolate.
Coincidentally the International Cocoa Organization states that production has risen from 1.2 million tons per year in 1960 (I know a long time ago) to 3.2 million tons per year in 2004. Along with the rise in the production of chocolate so has the global rate of cardiovascular disease (CVD). Hmmmm?
So which is it? Is chocolate good for you or is it killing you? Oh, and don’t get me started on expanding waistlines.
Studies have surfaced that show that it is the plant sterols and cocoa flavonoids in chocolate that when used as part of a low fat diet support cardiovascular health by lowering cholesterol and improve blood pressure.
A review of studies conducted by members of the departments of Epidemiology, Nutrition and Medicine at Harvard University also agree that the flavonoids are likely protective against coronary heart disease.
Now we must remember that all chocolate is NOT created equal. Most candy bars that you find in the grocery store are high in refined (white) sugar and other fats that replace the healthy nutrients found in cocoa.
So, when shopping for chocolate there are a few things to consider. Does the chocolate product
- Consist of at least 70 percent pure cocoa.
- Contain cocoa butter instead of milk fats or hydrogenated oils.
- Contains natural, low-glycemic sweeteners – such as raw cane – rather than refined sugar
What about you? Do you eat chocolate? Is it a guilty pleasure? Or do you like Nancy Clark, (Board Certified Specialist in Sports Dietetics) who wrote in Sweat Magazine (July/August 2010) use it during a cardiovascular workout like a long hike or bike ride?
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Marcia Reynolds
This is a good rational for buying the good stuff! I guess you’re saying a small amount of good dark chocolate is a nice way to top off a meal or a workout. I’ll buy that!
longevitypt
YES!!! Absolutely Marcia, and you said the keyword here. Small!!!!