The truth about chocolate

Chocolate is the most craved for and loved sweet in the world but it is also implicated as one of the major causes of obesity due to the high levels of calories and saturated fats that it contains. Let us look at what are the benefits and drawbacks with eating chocolate.

Benefits of eating chocolate

Chocolate is a feel-good food - Chocolates cause the release of a number of feel-good chemicals in the brain. As a result, people consume chocolates to de-stress and escape the drudgery of the day. Chocolates cause the release of a nerve chemical called Serotonin and suppresses another nerve chemical called NPY. This leads to a sense of well- being, that we all experience when we eat chocolates. Chocolates also cause the release of endorphins which causes a rush of euphoria. Further, the cocoa butter in the chocolate enhances its flavor and aroma and releases a chemical called galanin which satisfies our cravings for fat. Furthermore, chocolate contains more than 400 flavor compounds and these may work together to induce strong craving for chocolate.

For a healthy heart - Scientists at the Harvard University of Public Health recently examined 136 studies on cocoa and found that chocolates boost heart health. Studies have shown that chocolates play a role in increasing blood flow, lessening platelet stickiness and clotting and lowering bad cholesterol – all of which benefit the heart. This can be attributed to the presence in high amounts of compounds called flavonoids, which seems to prevent inflammation and cell damage.

For Lower Blood Pressure - According to a an article in the journal Hypertension, people who ate 3.5 ounces (110 gm) of dark chocolate every day for two weeks saw their blood pressure drop significantly. Studies in the Journal of the American Medical Association also support the claim that flavonoids in dark chocolate reduce blood pressure.

For healthy skin - German researchers found that women who were given flavonoids-rich cocoa drink everyday resulted in the skin becoming moister, smoother and less scaly. The flavonoids absorb the UV light and help increase blood flow to the skin, thereby improving its appearance.

For Improved Memory and mental acuity - Preliminary research at West Virginia's Wheeling Jesuit University suggests chocolate may boost your memory, attention span, reaction time, and problem-solving skills by increasing blood flow to the brain. Chocolate companies found comparable gains in similar research on healthy young women and on elderly people.

Cocoa butter is healthy too - Cocoa butter though categorized as saturated fat is not harmful since it is converted in the liver to oleic acid a mono unsaturated fatty acid found in olive oil.

Darker is better - Most of the studies listed above were done with “dark chocolate”, and not milk or white chocolate. Dark chocolate contains a higher percentage of cocoa comes in different grades, all the way from 50% cocoa to 99% cocoa. They contain very little sugar and contain high levels of flavonoids and plant phenols – the substances that reduce blood pressure and protect the heart. So in order to get the full health benefits of cocoa and chocolate, choose darker chocolates.


A note of warning - None of the above benefits are true for Milk chocolate or White chocolate

Most chocolates available in the Indian market are high in sugar and milk. Milk strips away the anti oxidants and flavonoids and deprives the cardiac benefits. The high level of sugar in chocolate (50%) makes it a taboo for diabetics, weight watchers and children. Further, if you look closely at the labels of many Indian chocolates, cheaper sources of fats are used. Some manufacturers even use hydrogenated fats (a source of trans-fat) which must be avoided entirely for its artery-clogging effect.

Milk Chocolate is a misnomer since there is no chocolate in it at all. It is more a milk candy.

Facts about Chocolate:

Chocolate is a mixture of cocoa paste, cocoa butter and sugar. The cocoa seeds come from the fruit of the cacao tree. To make chocolates, the cocoa seeds are fermented, roasted and ground to a paste. This produces semi-liquid mass called chocolate liquor and is the basis for all chocolate products.

Milk chocolate is made when milk is added to chocolate liquor in order to produce creaminess in taste. But adding milk to chocolate nullifies the healthful effects of the cocoa.

The main ingredient used in commercial chocolate bars is sugar, not cocoa. Also added are high levels of vegetable fats and milk powder. This has given chocolate the reputation of being a high-calorie and fattening "junk food". High levels of chocolate also cause tooth decay.

Pure dark chocolate on the other hand, manufactured from cocoa paste and cocoa butter is much healthier, when eaten in moderation.

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http://www.nouvdiet.com/lifestyle_health.asp?pid=28