Chocolate lovers out there will be happy to hear that their sweet indulgence may promote good health.
But don't go shoveling down Hershey bars just yet, for only certain cocoas and chocolates are specially processed to preserve much of the flavanols naturally occurring in cocoa beans. Cocoa flavanols have been suggested to assist in:
The Cocoapro Cocoa Process
Based on 15 years of research, Mars Incorporated -- the world leader in the science of cocoa, chocolate and health -- has created the one and only patented and propriety Cocoapro cocoa process, developed to preserve the important cocoa flavanols that are often damaged during standard processing.
And in light of this exclusive process, Mars recently formed a new division, known as Mars Nutrition for Health & Well-Being, dedicated to the development of new foods, snacks, beverages and lifestyle support to better serve the nutritional and well-being needs of consumers. The division's first product reintroduces the CocoVia brand of granola-based snack bars.
The debut product will be followed by a number of food solutions targeting an assortment of nutritional needs and benefits in the months to come.
Word to the Wise
While research results are promising, the director of Mars Nutrition Communications warns consumers that it's not about consuming more chocolate, but rather incorporating flavanol-rich foods into an overall healthy diet.
And don't forget: One ounce of dark chocolate still contains 9 grams of fat and 149 calories.
Medical News Service.com March 28, 2005
Business Wire July 18, 2005
Yes, indeed. It's looking more and more like properly processed chocolate can be a health food -- a far cry from other known processing methods of chocolate that destroys about one-quarter to one-half of chocolate's flavonoids. That is why, for now, the key in regard to chocolate will be to wait for announcements of products that employ the least destructive processing techniques and preserve the highest levels of the beneficial polyphenolic bioflavanoids that are naturally present in cocoa.
Two years ago I ran an article on a similar topic if it was OK to eat chocolate, which provided some simple guidelines to help you make a wise choice:
One: If you eat chocolate, only eat DARK chocolate. Dark chocolate has antioxidant properties, which can actually help to protect the body from damaging oxidative stress. It also is far better than milk chocolate, as adding milk cancels out the chocolate's antioxidant effects. Researchers have suggested that proteins in the milk bind with the antioxidants, making them less easily absorbed by the body. However, please understand that just because chocolate is dark, it does not mean it is healthy. It is important to know that in early 2005 most cocoa is processed in ways that destroy the majority of the beneficial polyphenolic bioflavanoids. But you can safely assume that all milk and white chocolate does not have these beneficial nutrients. Two: Only eat chocolate if you're healthy. Chocolate, even if it is dark, still contains large quantities of sugar, and eating sugar is a profoundly negative influence on your immune system. So the key point here is that if you are sick, the absolute last thing you want to do is eat any sugars. You want to keep your diet as absolutely clean as possible. That is NOT the time to cheat on your diet. Three: Consume it in moderation. A small bit of chocolate can be very satisfying if you savor each bite, rather than just wolfing it down. Also, if you are constantly craving sweets, you are likely not eating the correct balance of protein, fats and carbohydrates for your metabolic type. If you tend to crave chocolate when you are upset, bored or lonely, then you could benefit from resolving these underlying emotional issues (and we all have them) that are driving you to seek comfort from chocolate.
One: If you eat chocolate, only eat DARK chocolate. Dark chocolate has antioxidant properties, which can actually help to protect the body from damaging oxidative stress. It also is far better than milk chocolate, as adding milk cancels out the chocolate's antioxidant effects. Researchers have suggested that proteins in the milk bind with the antioxidants, making them less easily absorbed by the body. However, please understand that just because chocolate is dark, it does not mean it is healthy. It is important to know that in early 2005 most cocoa is processed in ways that destroy the majority of the beneficial polyphenolic bioflavanoids. But you can safely assume that all milk and white chocolate does not have these beneficial nutrients.
Two: Only eat chocolate if you're healthy. Chocolate, even if it is dark, still contains large quantities of sugar, and eating sugar is a profoundly negative influence on your immune system. So the key point here is that if you are sick, the absolute last thing you want to do is eat any sugars. You want to keep your diet as absolutely clean as possible. That is NOT the time to cheat on your diet.
Three: Consume it in moderation. A small bit of chocolate can be very satisfying if you savor each bite, rather than just wolfing it down. Also, if you are constantly craving sweets, you are likely not eating the correct balance of protein, fats and carbohydrates for your metabolic type. If you tend to crave chocolate when you are upset, bored or lonely, then you could benefit from resolving these underlying emotional issues (and we all have them) that are driving you to seek comfort from chocolate.
Finding Flavonols Elsewhere
You can enjoy the benefits chocolate provides (via flavonols) by consuming fruits like apples and grapes and most all vegetables, including broccoli, greens and onions. Blueberries are the top-rated food by the USDA as far as antioxidant capacity is concerned. They have other chemicals like anthocyanins that are even more powerful than the polyphenols in cocoa in protecting against free-radical damage.
Unfortunately, blueberries and other berries have a relatively short growing season and are only available fresh for a few months at most throughout the year. You can purchase them frozen though in many of your local grocery stores.