| CHOCOLATES AND HEALTH (UNHEALTHY?)
(Cocoa hit an all-time record for cost in the past few days due to shortage)
Chocolate contains potentially health-promoting phytochemicals, but that doesn’t mean it promotes health. In test tubes and animal studies, flavanols (the phytochemicals in cocoa beans) have been shown to have antioxidant and anti-inflammatory properties. Whether it has the same effects on humans and whether the amount needed is acceptably consumable is unknown.
However, some observational studies in humans report an association between flavanol consumption and a lower risk of chronic heart disease, stroke and type 2 diabetes. This does not prove cause and effect. The amounts were smaller than you would imagine. Two bite size pieces 3 times a week for chronic heart disease and stroke while the amount for type 2 diabetes was twice a week. Another study that listed improvement in biomarkers of the three diseases showed consumption of between 166 to 2110 milligrams of flavanol per day which corresponds to 910-11,500 calories!
(Did You Know? Ancient history labeled cocoa the “Food of Gods”. It wasn’t until 1861 that Richard Cadbury packaged his chocolate varieties in heart-shaped boxes for Valentine’s Day as a way to increase chocolate sales.)
Flavanols are also found in tea, red and purple fruits and vegetables, and citrus fruit. A certain red and purple fruit (obviously grapes) also can be made into wine.
Dark chocolate contains 50-90 percent cocoa solids along with cocoa butter and sugar.
Milk chocolate contains 10-50 percent cocoa solids along with cocoa butter, milk and sugar.
White chocolate has no cocoa solids and hence no flavanols. It is made with cocoa butter, sugar, and milk.
Cocoa powder is cocoa solids ground into powder and is the most undiluted source of flavanols.
-Tuft’s Health & Nutrition Newsletter |
