Love Affair with Chocolate, cont.

Antioxidants help the body's cells resist free radicals.  Insufficient levels of antioxidants allow damage from free radicals such as an increase in the oxidation of LDL ("bad") cholesterol and arterial plaque formation.  Chocolate is remarkably high in antioxidants called polyphenols.  Dark chocolate and cocoa are particularly rich in a sub-class of polyphenols called flavanols which provide vascular health benefits, such as:

·         lowering blood pressure

·         improving blood flow to the brain and heart

·         making blood platelets less sticky and able to clot

·         lowering cholesterol

Not so fast...

Before grabbing a chocolate candy bar or slice of chocolate cake, it's important to realize that not all kinds of chocolate contain high levels of flavanols.

Unprocessed cocoa has a strong, pungent taste, which comes from the flavanols.  Cocoa is processed to reduce this taste. The more it is processed (through things like fermentation, alkalizing, roasting, etc. ), the more flavanols are lost.

Most commercial chocolates are highly processed.  To ensure that you're getting enough flavanols, you can stick with dark chocolate and cocoa powder, or you can take a cacao supplement like CocoaWell, by Reserveage, a maximum potency organic coca supplement with 450 mg of pure plant flavanols.  CocoaWell is now available at The Natural Market; $27.99    for 60 caps with 700 mg. of cocoa powder in eash.

With all this good news, be aware - chewy caramel-marshmallow-nut-covered dark chocolate is by no means a heart-healthy food option!  Watch out for extra ingredients that add fat and calories.  Also, there is currently no established serving size of chocolate to render cardiovascular benefits.  It is safe to enjoy a moderate portion (e.g., one ounce) of dark chocolate a few times per week.  And don't forget to eat other flavonoid-rich foods like apples, red wine, tea, onions and cranberries.

(adapted from ClevelandClinic.org)