So what’s the deal with chocolate? Why the sudden surge to prove that chocolat is a “healthy” food? Is it just a mere marketing gimmick cleverly designed to fool unsuspecting people into making chocolate magnates even richer or is there some truth in it?
Well the good news is that certain forms of chocolate are actually really good for health, they’re especially good for the heart and maybe, just maybe, in a few years, you’re not going to have to feel guilty for eating a teeny weeny bit of chocolate everyday! But this chocolate is very specific and the more unprocessed the chocolate, the greater its health benefits. Chocolate derived from pure, ground and roasted chocolate beans are the ones we should be looking at.
Did you know that for centuries this delicious dessert had been recognized as a “health food”? It is quite hard to imagine that now, in the present scenario where people who want to stay healthy avoid chocolate like the plague! But our (smarter) ancestors believed that consumption of chocolate was associated with a marked decrease in the risk of angina.
So what’s the big secret? Well, chocolate, which is derived from cocoa beans are beneficial simply because cocoa products have extremely high flavenoid content. In fact, the amount of flavenoid compounds present in a unit volume of cocoa is much higher than that present in any other plant based products of the same origin and this include everything from red wine, to cranberries and even the greatly promoted green tea!
Recent research has shown that dietary sources of flavenoids have a considerably important role to play in the prevention of coronary heart disease and cardiovascular diseases. The flavenoids present in cocoa stimulate the manufacture of the compound nitric oxide, within the body. This compound is in deed quite special since it helps to control and regulate blood flow, inflammation and even (hold your breath!) BLOOD PRESSURE!
However, most of the flavenoids- which are quite delicate compounds- present in these beans get destroyed due to the harsh processing conditions. At the end of processing, their antioxidant properties are depleted by almost seventy percent! So what sort of chocolates should you go in for, if you wish to avail of the immense health benefits of chocolates?
Dark chocolate. Why? This is simply because dark chocolates have a much larger amount of cocoa than other varieties of chocolates as a result of which, they retain a higher percentage of flavenoids after processing as a result of which, consuming dark chocolate on a regular basis can actually do your heart and body a whole lot of good! And you thought staying away from chocolates was all you needed to do to stay healthy, didn’t you?