The Darker, the Better for This Superfood

Chocolate has long been a staple in America. Within the past decade, it has become the largest part of the multi-billion dollar US confectionary industry.

I conclude the love for this highly sought-after “candy” is because it tastes good and smells good — not to mention, the benefits are insurmountable.

While it’s mostly known for its flavor (and the associated cravings), it’s also a good source of nutrients when in its pure form and eaten in moderation.

However, not just any chocolate will do.

Raw chocolate is by far the best choice. Cacao is the superfood that everyone already loves to eat! Not only does it taste good, but raw chocolate is also the highest source of antioxidants found on earth. Plus, it helps to balance brain chemistry and boost your mood.

Eating dark chocolate offers you a good mix of minerals, including:

• Magnesium
• Zinc
• Iron
• Phosphorus
• Copper

Potential Health Benefits of Chocolate

One fact is clear for chocolate: the purer and darker the chocolate, the greater your health benefits. Raw chocolate or minimally processed dark chocolate high in cocoa solids is healthier than milk chocolate and white chocolate. Dark chocolate has anywhere from 50 to 90 percent cocoa solids, while milk chocolate is typically 10 to 30 percent. White chocolate is pure cocoa butter and doesn’t offer you any health benefits.

There’s a lot going on in chocolate. Raw cacao nibs are crushed pieces of dried cacao beans, and when you grind them up you get cocoa paste, also called cocoa liquor. Cocoa solids are what you have once you remove the cocoa fat, or cocoa butter, from cocoa paste. When you dry cocoa solids, you get cocoa powder.

To get noticeable health benefits from chocolate, you need to eat more of the cocoa solids found in dark chocolate. Cocoa solids contain minerals and antioxidants; cocoa butter does not.

Dark chocolate has a good variety of minerals and polyphenolic compounds like antioxidants and flavonoids. Chocolate is especially rich in flavanols like epicatechin and catechin, as well as anthocyanins and phenolic acids. All of these compounds help protect your cells from inflammation, improve your brain function, and boost your immune and cardiovascular health.

Dark chocolate can also give you:

Cardiovascular support. The antioxidants in dark chocolate help to lower bad cholesterol levels and prevent plaque on artery walls, while the flavanols in chocolate are good for lowering blood pressure and improving blood flow. Eating dark chocolate in moderation can lower your chances of heart disease. It can also ease lower inflammation in the body.

More energy. Theobromine, a compound in dark chocolate, has similar effects to caffeine for boosting energy and overall morale. It helps to enhance mood and make you more alert.

In addition, some research has linked chocolate consumption to reduced risks of diabetes, stroke and heart attack. 

But, watch out! Too much of a good thing and you are bound to gain more weight than you bargained for. So, always consume the purest, darkest (and preferably organic) kind in moderation, as most commercial chocolate has ingredients that add fat, sugar and calories. As a rule of thumb, eat one ounce no more than three times per week.

Enjoy!

Sources: Web MD, Mayo Clinic