As if we needed a whole article that gives us more reasons to consume CHOCOLATE!
But I think we don’t give chocolate enough credit for what it can do for us. It deserves a little more time in the spotlight and a deeper dive into the many benefits it offers!
Just 6 of the Benefits of Eating Chocolate!
1. Skin Health – A London research found that eating flavonol-rich chocolate could help prevent damage caused by ultraviolet light. It’s also thought that consuming good chocolate regularly may also reduce skin roughness, enhance hydration and improve blood flow to the skin.
2. Brain Health – Good dark chocolate contains Flavonoids and resveratrol that may play a role in reducing inflammation with the central nervous system and increase blood flow to the brain.
3. Antioxidant Superfood – Did you know that the flavanol content of cocoa powder is significantly greater than all of the other super fruit powders? The antioxidant capacity of dark chocolate is also higher than all of the super fruit juices…only to be outdone by the pomegranate.
4. Heart Health – Just like it can help increase blood flow to the brain, it can also increase blood flow to the heart. The flavanols in chocolate can also help prevent blood platelets from clotting, which could reduce the risk of stroke.
5. Contains Many Nutrients and Minerals – Chocolate is a good source of the necessary minerals and nutrients, such as magnesium, zinc, potassium and even iron.
6. Makes You Feel Good – As if the taste alone didn’t make you feel good…chocolate is also a good source of phenylethylamine, a wonderful chemical that stimulates those feel-good endorphins.
The Best Type of Chocolate and What to Look Out For
There is just about no end to the types of chocolate you can find at the store. White chocolate, dark chocolate, milk chocolate, semi-sweet, flavored chocolates, etc. But not every type of chocolate is a good one and contains all these health benefits we just discovered.
Cocoa Vs. Cacao
You’ve probably heard both of these, and their differences are not limited to their, sometimes confusing, spelling!
Cocoa:
-Made from processed cacao that has been roasted at high temperatures.
-The process destroys the antioxidants in the chocolate.
Cacao:
-Made by cold-pressing un-roasted cacao beans.
-The process preserves all of the antioxidants in the chocolate.
While the Hershey’s bars in the candy isle might look tempting, eating them can put your body at risk for many health issues.
Hershey’s and many other popular chocolate brands aren’t really selling chocolate. During the manufacturing process, cocoa butter is mixed with vegetable oils. This is a cheaper way to make the chocolate, but you end up with a product that contains high amounts of sugar, high fructose corn syrup, and soy lecithin, which can be dangerous to your health. Soy lecithin contains genetically modified soy, along with soy phytoestrogens that may promote an increased risk of breast cancer in adult women. Studies have shown that soy lecithin can affect immature brain cells, and lead to impeded brain development.
On the flip side: The proper form of dark chocolate contain higher amounts of certain antioxidants than some fruits. Try combining dark chocolate with its highest contender: pomegranate!
Study Sources:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3038885/
https://pubmed.ncbi.nlm.nih.gov/19735513/
https://pubmed.ncbi.nlm.nih.gov/16702322/
https://pubmed.ncbi.nlm.nih.gov/18045712/