Tuesday, February 23, 2010

A Trip On Dark Chocolate's Light Side

With many calls to reduce sugar consumption, you'd think that chocolate and health do not equate. But this is not true. In the spirit of Valentine's Day, lets pay tribute to dark chocolate's light and healthier side.

Dark chocolate contains a high concentration of a saturated fatty acid with a neutral effect on cholesterol, magnesium, copper, potassium, manganese, and most significant, flavonoids. The latter are phytochemical plant pigments that act as natural antioxidants, fighting free radicals that can damage body tissue and cells. Since dairy can interfere with the absorption of these antioxidants, only dark chocolate - not milk or white - offers benefits.

Flavonoids also hinder platelet aggregation and improve blood-vessel flexibility, helping to prevent hardening of the arteries. Minimally processed dark chocolate actually contains more flavonoids per gram than any other food including green tea, red wine, and blueberries. The good news doesn't stop there: The high percentage of cocoa in dark chocolate also gives it a low glycemic index. This means it produces only small fluctuations in blood glucose and insulin levels. To buy, look for dark chocolate that have high percentage of cocoa, glossy sheen, and crisp sound when snapped.

1 comment:

  1. So if I have a couple of square of green & blacks dark chocolate and ginger everyday that's really a very good thing?