Dr. Mercola October 28 2008 25,940 views
Hershey's Center for Health and Nutrition has announced the publication of a study that shows resveratrol, a compound often associated with the health benefits of red wine, is also found in cocoa and dark chocolate products.
Scientists report that cocoa powder, baking chocolate and dark chocolate all have significant levels of resveratrol, a naturally occurring antioxidant.
Products from six categories were tested for the level of resveratrol and its sister compound, piceid. The six product categories included cocoa powder, baking chocolate, dark chocolate, semi-sweet baking chips, milk chocolate and chocolate syrup. Gram for gram, cocoa powder had the highest average amount of resveratrol and piceid, followed by baking chocolates, dark chocolates, semi-sweet chips, milk chocolate and then chocolate syrup.
The resveratrol levels of cocoa powders, baking chocolates and dark chocolate exceeded the levels for roasted peanuts and peanut butter per serving, but were less than California red wine.
Although Hershey has a clear and definite bias here, it has provided some interesting documentation of the levels of one of the most important antioxidants in many commercial cocoa products.
What is Resveratrol?
Resveratrol is a very potent antioxidant compound (part of the family called polyphenols), produced by certain fruits and vegetables including grapes, raspberries, mulberries and peanuts.
Many researchers believe that resveratrol is primarily responsible for what’s called the “French Paradox”: the observation that French people with poor diets who drink wine have better cardiovascular health than you might expect. The reason it is so concentrated in red wine is because of its high solubility in alcohol.
Studies show that resveratrol may increase the lifespan in human cells, so it could be a key to extending your longevity. Resveratrol reduces oxidative stress damage to your cardiovascular system by neutralizing free radicals, and helps support your body’s natural defenses.
Researchers have even found that a solution of resveratrol applied to fruit can triple its shelf life.
Is There Such a Thing as Bad Chocolate?
For many of you who are fighting a health problem, you would be better offer avoiding all chocolate and relying on fruits and vegetables for your nutritional benefits. If you just can’t do it, then here are some guidelines that will maximize your nutritional value.
The typical commercial chocolate has less than half of its flavonoids remaining after processing.
Not only that, but pasteurized milk is something that is ideally avoided.
Another concern about chocolate is lead content. Researchers have found that commercial chocolate can be contaminated with extremely high quantities of lead. It is currently unknown if this contamination is coming from the shipping or the manufacturing process.
How much chocolate should you eat?
6.7 grams of chocolate amounts to one small square of chocolate two or three times a week, which is less than half of a candy bar per week, when you are eating it for health reasons.
Several studies have shown that dark unprocessed chocolate can have some positive influences on your health, such as improving your:
Again, if you are struggling with disease of any kind (diabetes, high blood pressure, obesity, cancer, etc.) you will want to consider opting out of eating chocolate altogether until you get those conditions under control.
Many so-called “natural” chocolate products contain lots of unsavory ingredients (trans fats, corn syrup, artificial sweeteners, soy proteins, msg, preservatives, stabilizers, etc.).
Yes, not as much fun to eat as that chocolate heart, but so much better for you!
Chocolate Love Dates Back Thousands of Years
If you call yourself a chocoholic, there might be more truth in that name than you realize.
They also reported that the chocolate addicts showed a higher incidence of depression, anxiety, guilt, restlessness and frustration and even showed more bulimic eating behaviors than non-addicts.
Who knew?
Clearly, you are up against some powerful forces when you eat chocolate!
How You Can Beat Those Chocolate Cravings
If you tend to crave chocolate when you are upset, lonely or bored, then you could benefit from resolving these underlying emotional issues (and we all have them), which are driving you to seek comfort from chocolate.
That's hilarious!
At one point I tried a bottle of resveratrol. It made me feel good...not like a coffee high, just a hint of well being. So did I buy more? Of course not...that would make too much sense. Go figure.
Can anybody relate?
The best to you.
Kelley Eidem
Together we can cure cancer - one person at a time!
lead in chocolate comes from *shipping*?
how does shipping cause lead to appear?
wle.
Once I radically reduced the amount of sugar in my diet I could no longer eat milk chocolate- it was sickeningly sweet. Also on an interesting note, while supplementing with magnesium citrate I noticed one day that I was no longer a "chocoholic." Even when I went out chocolate desserts didn't seem so appealing anymore. I've heard before that women crave chocolate during PMS due to the magnesium content and my experience makes me think there might really be something to that. It's another tool "chocoholics" can add to their arsenal to manage cravings. And it's cheap and can help other health conditions to boot. I used Peter Gillham's "Calm." (found it at Whole Foods)
The real way to get health benefits from 'chocolate' is to eat raw cacao beans, nibs, or chocolate compounds made with ground up cacao beans, a low g.i. sweetner such as agave syrup, and a good quality fat such as coconut oil or cacao butter....also, dagoba do a 100% cacao bean chocolate bar that doesn't have anything else added....after eating these natural, tasty, truly healthy varieties of chocolate, milk chocolate (which is really just cocoa-flavoured confectionary) will be something of the past!!!!
many people are allergic to cane sugar, so even if there are some benefits to eating dark chocolate, the sugar content will still cause a reaction and probably squander any health giving properties the chocolate may have had.