Who
doesn't love chocolate? Even if it's not your favorite sweet treat, you
can probably agree that the confection conjures thoughts of love,
pleasure and reward.
But in case
you need one more reason (or 10) to celebrate chocolate, just look to
science. Studies of chocolate lovers -- and even some self-proclaimed
"chocoholics" -- suggest that it could lower blood pressure and reduce
the risk of heart disease, help control blood sugar and slash stress.
The list goes on.
Research has even
backed up some of the more bizarre health benefits that have been
ascribed to cocoa. The Mayans used chocolate powder to relieve the runs,
and in the last decade, researchers have identified possible
diarrhea-blocking chemicals in chocolate. But as for prescribing cocoa
to combat syphilis sores, Victorian-era doctors probably missed the
mark.
"(Chocolate) is a good antioxidant, it has
a good effect on inflammation. We think most of the beneficial effects
are because of this," said Dr. Owais Khawaja, a cardiology fellow at St.
Vincent Mercy Medical Center in Toledo, Ohio. These benefits might
include reducing the risk of cancer and dementia, Khawaja said.
However,
not all chocolate is created equal. The antioxidant and
anti-inflammatory power of chocolate is thought to come from a class of
plant nutrients found in cocoa beans called flavonoids. Dark chocolate
has more of these than milk chocolate, and white chocolate -- which does
not actually contain chocolate -- is not a good source of flavonoids.
Even a chocolate bar that is 70% cocoa,
generally considered dark chocolate, can have varying levels of
flavonoid compounds, depending on how it was processed. For example,
chocolate that has gone through a chemical step known as dutching, also
known as Dutch chocolate, has essentially lost all traces of these
compounds.
Then there is the milk and
sugar. "What we get commercially is not just the pure chocolate. ... I
don't think the milk and sugar in milk chocolate would be that good for
you," Khawaja said.
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