As studies reveal how chocolate might contribute to heart vitality, boost recall, and heighten reaction time, the word “wellness” can now be mentioned in the same sentence as this favorite treat. Of course, as you’ll read, there’s more to the story than downing a candy bar and upping your energy and vigor.
Chocolate, when used in a health-centered discussion, includes dark chocolate, cacao nibs, and non-Dutch processed unsweetened cocoa powder, all made from cacao, the seed of a pod from a tree. Cacao contains phytochemicals (including flavonoids) that prevent environmental harm to the plant and help repair toxic damage. Thus, humans eating food containing plant flavonoids ingest these antioxidants and release these fighters against threats to our health and well-being.
According to Cleveland Clinic, “Flavanols are the main type of flavonoid found in cocoa and chocolate. In addition to having antioxidant qualities, research shows that flavanols have other potential influences on vascular health, such as lowering blood pressure, improving blood flow to the brain and heart, and making blood platelets less sticky and able to clot.”
Flavanols affect high blood pressure and high cholesterol, two risk factors for heart disease. While chocolate hasn’t been scientifically declared a stand-alone treatment — a change in lifestyle and the possible addition of medication are still vital — holistic medical professionals see chocolate as part of a comprehensive prevention or treatment protocol.
Studies have shown that there are also qualities in chocolate which may keep us adaptive and quicken our reaction time; chocolate may also have possible anti-inflammatory properties. It’s important to note that chocolate also contains compounds including polyphenols and theobromine, and minerals, such as iron, magnesium, and zinc, so despite ongoing studies on one ingredient or another, the upshot is that something — or everything — in chocolate can be beneficial.
However, all chocolates are not equally advantageous. Variables begin in the field — flavonoid content may fluctuate due to ripeness at time of harvest and soil conditions. Thereafter, storage conditions, processing, and the addition of non-nutritious fats and sugars decreases a chocolate’s effectiveness and nutritional value.
When choosing chocolate for wellness, read labels. The more chocolate is processed (through things like fermentation, alkalizing, and roasting), the more flavanols are lost, so look for dark chocolate with a specified minimum of 72 percent cacao. If you like less sweet chocolate, a percentage higher than 72 percent provides more flavonoids in a bitter way. If you just can’t abide even 72 percent, choosing a dark chocolate with a lower percentage likely gives some benefits, but as the flavonoids are reduced, wellness positives decrease as the empty calories increase.
In order to keep chocolate from packing on the pounds, incorporate about 1.5 ounces into your daily caloric needs. That serving size provides roughly 200 milligrams of flavonoids and injects a sweet spot into your day.
Should your dietary restrictions or allergies prevent adding chocolate, the flavonoids present in cacao are also found in other foods, including cranberries, apples, grapes, peanuts, onions, tea, and red wine.
This article is not a substitute for medical treatment.
