Bless the rainforest! It supplies us with a chemical called theobromine cacao, actually cocoa, which is used to make chocolate. The antioxidants in chocolate are good for us, reducing our risk of cancer and heart disease.

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New data shows us that naturally processed dark chocolate (not white or milk chocolate) is rich in flavonoids, a class of polyphenols found in plants that have antioxidant qualities.

One study shows there may even be a relationship between moderate chocolate consumption and living a longer life.*

There are many ways to enjoy chocolate and get its health advantages. Chocolate comes in bars, hot drinks, ice cream, cookies, cake, pie and other desserts.

A cup of hot cocoa has more antioxidants than a cup of tea or a glass of wine. In fact, drinking cocoa hot tends to release more of the antioxidants than cold cocoa.**

All of these benefits seem to occur without raising blood pressure or increasing heart rate significantly.



Large amounts of chocolate, sweetened with sugar, adds calories! So a small piece of chocolate is quite enough on a daily basis. If you are a diabetic or pre-diabetic (metabolic syndrome) or you are looking to lose weight, an occasional piece of chocolate would still be okay. If too many calories are an issue for you, consider unsweetened hot cocoa to get your chocolate fix.


The problem is, eating small amounts of chocolate is impossible for some of us once the chocolate craving is activated.


Many studies have shown that diets rich in plant foods have been associated with a decreased risk for certain chronic diseases. Fortunately, these and other studies help justify the moderate use of chocolate, especially dark chocolate or warm cocoa. Dark chocolate has potent antioxidant properties derived from flavonoids called epicatechins.

Milk chocolate has substantially less antioxidant activity and white chocolate almost none at all. This may be because milk decreases absorption in the digestive track. Your best health benefit is definitely from dark chocolate.

Researchers acknowledge that chocolate is rich in flavanoids - a natural compound also found in tea and red wine - and that using chocolate in moderation is good for both the body and mind. Also, the National Institutes of Health affirms that chocolate does not cause acne, which is a long-believed folk tale.***


Here is what we do know about chocolate's benefits:

It decreases insulin resistance (a problem experienced by type 2 diabetics).

It dilates (widens) blood vessels and improves blood flow (an important factor in decreasing the risk of cardiovascular disease).

It decreases the body's immune inflammatory responses and possibly decreases inflammation of the lining of the arteries, which appears to be an important risk factor for heart attacks and strokes.

It suppresses coughs. The theobromine in chocolate appears to be more effective than prescription codeine in suppressing bothersome coughs associated with viral syndromes and bronchitis, without the side effects, such as drowsiness, associated with other medications.****

It decreases harmful oxidation in the body.

It decreases LDL ("bad" cholesterol).

It decreases the clumping of platelets, reducing the risk of blood clots.

Moderation is the key

Still, while chocolate is good for you, the sugar that is used to sweeten chocolate is not good for you, increasing the risk of obesity, diabetes and heart disease. Is it a wash? Do the benefits and risks cancel each other out?

Maybe. Unless you're a chocoholic like me, and then you throw in the pleasure of eating chocolate to tip the scales. Moderation is the key. Even the research says so.

With all of these benefits, why not take a moderate amount of dark chocolate or cocoa every day? The key word is moderate. If you are a diabetic, for example, chocolate offers many cardiovascular benefits, but increasing sugar intake may be detrimental. And then, for many chocoholics, taking just a small amount of chocolate is simply impossible. You always want more. Remember, the dangers of consuming excessive chocolate by far outweigh the benefits.

So, the ingredients in dark chocolate are good for you, if you eat it in moderation. The antioxidants in chocolate reduce our risk of cancer and heart disease. Chocolate offers many other benefits, too. If your eight-year-old has a cough, consider chocolate to treat the cough and sweeten up his or her life a bit.

Sources:
*British Medical Journal, December 19, 1998; 317:9-10.
**Journal of Agricultural and Food Chemistry December 3, 2003
***National Library of Medicine, National Institutes of Health (http://www.nlm.nih.gov/medlineplus/ency/article/000873.htm)
****EurekAlert, November 22, 2004