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7 Reasons To Eat Dark Chocolate

Great news for chocolate lovers. Studies show that dark, raw, chocolate with the high cacao content (minimum 70%) can have many positive health effects. Here are just some of the reasons you should eat more.

All chocolate is not created equally. Here we discuss the benefit of dark chocolate. The darker the chocolate, with less sugar, milk, and other ingredients, the closer it is to cacao. A content of at least 70% to 90% cacao in dark chocolate is both tasty and healthy. (Milk chocolate contains milk, which negates any health benefits, emulsifiers and high amounts of added sugar). Some of the major cheap chocolate producers have been found to be using child slaves in Africa to pick cacao, so opt for fairtrade and organic wherever possible.
Dr.Debra Miller‘s explained in Chemistry Central Journal that dark chocolate contains more flavanols and polyphenols than fruit juice going on to say “Cacao seeds are a ‘Super Fruit’ providing nutritive value beyond that of their macronutrient composition.”
Good quality dark chocolate is packed with a wide range of healthy nutrients our body needs in order to function properly, including selenium, iron, fiber, copper, magnesium, manganese, zinc and potassium. The fats are in the main part are mononsaturated or easily digestible saturated fats, and contain just a small percentage of unstable polyunsaturated fats.
Here are some simple benefits from just eating a square or two a day:
1. HEART DISEASE

Dark chocolate can improve your overall heart health by lowering the bad cholesterol, reducing blood pressure and reduce inflammation of cardiovascular tissue (i).

The flavanols improve blood flow in our bodies, keep the blood vessels flexible and plaque free as well as regulating our blood pressure and heartbeats. Flavanoids are powerful antioxidants and one study found that 1,169 people who ate 50gramms of chocolate once a week were 46% less likely to die following a stroke than people who did not eat chocolate(ii).

Other research has shown that cacao or dark chocolate can reduce the risk of cardiovascular deaths by a whopping 50% and calcified plaques by 32% if consumed at least twice a week(iii).
2. ANTIOXIDANTS

Raw unprocessed cacao beans have been found to be amongst the most antioxidant-rich foods, according to the ORAC measuring (iv). Dark chocolate is loaded with polyphenols, flavanols, catechins, and many more biologically active compounds that act as powerful antioxidants which protect your body against damage from free radicals. Free radicals have been linked to DNA damage and diseases like Alzheimer’s, premature aging, UV-skin damage, heart diseases, and cancer.
3. LIVER DISEASE

Researchers in Spain confirmed that eating dark chocolate lowered blood pressure in the liver and reduced any damage to the blood vessels of patients with cirrhosis. The study was presented at the International Liver Congress 2010, and had studied 21 patients with chronic end stage liver disease.

The first group received a liquid meal containing dark chocolate, while the patients in the group two were had a liquid meal made from white chocolate, known to be devoid of anti-oxidant properties. They concluded that the patients receiving dark chocolate experienced a noticeable reduction of post-prandial increase in blood pressure in the liver.
4. BRAIN FUNCTION

Another benefit of the flavanols is that the flow of blood to our brains is also improved.Professor Ian MacDonald from Nottingham University, England used MRI analysis to determine improved brain activity with people who had just consumed cocoa drinks and found that the caffeine-like compound also improves focus and stimulates significant improvement in short term memory. Professor Macdonald’s study also suggested that cocoa flavanols in chocolate may enhance brain function to help fight sleep deprivation, fatigue, and the effects of ageing.
5. MOOD BOOSTER AND ANTI-DEPRESSANT

Eating dark chocolate raises the levels of endorphins and serotonin, commonly known as happy hormones. These lift our spirit, boost our mood, and promote an overall sense of well-being. In addition to raising our happy hormones, chocolate also contains theobromine, which is a stimulant similar to caffeine (as seen in point 4).



6. PAIN RELIEVER

Chocolate contains a compound called anandamide. This is a neurotransmitter known to block feelings of pain and it also raises calming and pain relieving endorphins.
7. INSULIN RESISTANCE

The flavonoids encourage your body to use insulin more efficiently. It also has a low glycemic index, which means it won’t spike blood sugar levels as much as your regular candy bar or other sweet sugary treats.

A square or two of dark organic chocolate a day just may help keep the doctor away. Now, that’s the best reason of all!!
SOURCES/REFERENCES

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