Upcoming February is the month of decorated hearts and giving chocolates, so we wanted to offer you some GOOD news about chocolate for a change, and how it can help YOUR heart.
Did you know that dark chocolate contains the most flavonoids (antioxidant compounds) of any food?
Some of the benefits of flavonoids are: they can improve the performance of blood vessels, help prevent the formation of blood clots, lower blood pressure, and reduce LDL or "bad cholesterol."
Testing reveals the antioxidant strength of dark chocolate to be nearly twice as high as red wines, up to three times the amount found in green teas, almost 5.5 times as high as blueberries, more than 8.5 times as high as strawberries, and an amazing almost 15 times as strong as broccoli florets.
Antioxidants are healthful for your body in other ways as well. They may help destroy free radicals, which can cause damage on a cellular level and possibly lead to cancer. Additionally, cocoa contains a compound (pentameric procyanidin) that helps to counteract the proteins that cause the continual division of cancer cells.
Dark chocolate can also help your body to better utilize insulin, helping to protect against diabetes.
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Chocolate is also beneficial on an emotional level. Eating chocolate triggers the release of endorphins, which can produce an instant feeling of euphoria.
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Have you heard that chocolate has lots of caffeine, and has that made you concerned? Relax ... one and one-half ounces of dark chocolate is roughly equivalent to the caffeine in a cup of Decaffeinated coffee.
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All of this information isn't carte blanche to eat all the chocolate you want, however. It is recommended to consume small amounts (some researchers used 45 – 50 gm) daily of DARK chocolate. For the best results, your chosen treat should have at least 85% cocoa content and be rich in polyphenols.
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If you are interested in making sure that your dark chocolate of choice is as healthful for your body as possible, look for a product with no chemical stabilizers or emulsifiers, and no hydrogenated or partially hydrogenated oils.