Health & Wellness / Press Releases

Is the High Level of Cocoa in Dark Chocolate Good For You?

Chocolate

WASHINGTON, DC, Jan 14 – News about your health can be quite depressing – especially these days – but the news that eating dark chocolate, the kind that contains lots of cocoa, can be good for your health, can come as a deliciously delightful surprise, says Rebecca Weber, CEO of the Association of Mature American Citizens [AMAC]. In fact, each year around this time, in the weeks before Valentine’s Day, news outlets seem to besiege us with the “chocolate is good for you” message. But, suggests Weber, it would be wise to consult with your doctor before going on a chocolate binge.

“It used to be a no-no, particularly for seniors, but research in recent years suggests that, if you don’t overdo it, eating dark chocolate can be good for you. Numerous studies show that regularly treating yourself with about half an ounce of dark chocolate can lower blood pressure, reduce your levels of bad “LDL” cholesterol and increase your levels of HDL, the good cholesterol. And some researchers believe that it can improve cognitive function,” says Weber. 

According to the National Institutes of Health [NIH], up until the medical community began conducting deep scientific research into the negative and positive effects of chocolate, health care providers warned their patients of the potential health hazards of consuming large amounts of chocolate. Patients were told that, while it is indeed a tasty treat, it could also have ill effects on your health, such as acne, obesity, high blood pressure, heart disease, and diabetes. 

“However,” says the NIH, “the recent discovery of biologically active phenolic compounds in cocoa has changed this perception and stimulated research on its effects in aging, oxidative stress, blood pressure regulation, and atherosclerosis. Today, chocolate is lauded for its tremendous antioxidant potential. However, in many studies, contradictory results and concerns about methodological issues have made it hard for health professionals and the public to understand the available evidence on chocolate’s effects on health.” 

Epicatechin [EPI] is a flavanol found in a number of foods we eat, including cocoa. But it is said that the amount of epicatechin in cocoa is particularly high. In a paper produced by researchers María Ángeles Martin and Sonia Ramos of the Department of Metabolism and Nutrition at Spain’s Institute of Food Science and Technology, they found that: “Cocoa is a source of flavanols [epicatechin], and these phenolic compounds exert beneficial effects on health and aging and reduce the risk of suffering chronic diseases (cardiovascular diseases, metabolic disorders, cancer). An increasing body of evidence has emerged to suggest that cocoa flavanols potentially are important chemopreventive natural agents.” 

Many researchers around the world have come to the same conclusion, suggesting that if you have a craving for chocolate, you should avoid processed chocolate treats that contain additives and have low cocoa content. What you’re looking for, they say, is chocolate with a high content of cocoa, namely dark chocolate that contains 70% to 85% of cocoa.

As the Mayo Clinic puts it: “Healthy chocolate sounds like a dream come true, but chocolate hasn’t gained the status of a health food quite yet. Still, chocolate’s reputation is on the rise, as a growing number of studies suggest that it can be a heart-healthy choice … cocoa itself, unlike chocolate, is low in sugar and fat while offering potential health benefits. If you enjoy chocolate flavor, add plain cocoa to your low-fat milk or morning oats.”


We hope you've enjoyed this article. While you're here, we have a small favor to ask...

As we prepare for what promises to be a pivotal year for America, we're asking you to consider a gift to help fund our journalism and advocacy.

The need for fact-based reporting that offers real solutions and stops the spread of misinformation has never been greater. Now more than ever, journalism and our first amendment rights are under fire. That's why AMAC is passionately working to increase the number of real news articles we deliver WEEKLY, while continuing to strengthen our presence on Capitol Hill.

AMAC Action, a 501 (C)(4), advocates to protect American values, free speech, the exercise of religion, equality of opportunity, sanctity of life, the rule of law, and love of family.

Thank you for putting your faith in AMAC!

Donate Now

If You Enjoy Articles Like This - Subscribe to the AMAC Daily Newsletter
and Download the AMAC News App

Sign Up Today Download

If You Enjoy Articles Like This - Subscribe to the AMAC Daily Newsletter!


Subscribe
Notify of
15 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Jeff
5 days ago

I eat two squares of Baker’s Chocolate every day. 100% cocao, and 0% sugar. It’s bitter, and takes a bit to get used to, but once you do get used to it, it’s quite good…

Daniel
5 days ago

It’s about time the media has discovered the benefits of dark chocolate. I started eating dark chocolate many years ago when I read some medical papers on its benefits. I also continued, more accurately, returned to drinking coffee after reading medical research on the benefits of that drink.

Kim
6 days ago

Love, love chocolate!

Dark chocolate took a little getting used to, but I force myself to have a couple of pieces of Costco’s Bark Thins (dark chocolate, almond bits, sea salt) instead of the creamy Lindt bar. It’s those antioxidants I’m after. Sometimes, though, a homemade chocolate cream pie hits the spot, no matter what’s in it.

Dan W.
6 days ago
Reply to  Kim

Try a Ghirardelli Intense Dark (72% cacao) twilight delight dark chocolate bar.

Just enough sweetness to the dark chocolate flavor at 72% and Ghirardelli does not use the dutched manufacturing process so you get a full dose of antioxidants too.

Kim
5 days ago
Reply to  Dan W.

I will. Thanks, Dan!

Dan W.
6 days ago

If you are looking for the antioxidant effect of dark chocolate, read the label and stay away from dutched or alkalized chocolate. Dutch/alkalized processed cocoa contains lower amounts of antioxidants (flavonols). 

Dutched processed cocoa is treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste (and darker color). It forms the basis for much of modern chocolate and is used in ice cream, hot chocolate and baking.

JoyceRobertson
5 days ago
Reply to  Dan W.

I have just received my 3rd paycheck which said that $16285 that i have made just in one month by working online over my laptop. This job is amazing and its regular earnings xcv are much better than my regular office job. Join this job now and start making money online easily by just use this link________tinyurl.com/2p86bv72

Harry Guzaliak
5 days ago
Reply to  JoyceRobertson

Troll

Dan W.
5 days ago
Reply to  JoyceRobertson

A spamming scammer by any other name would smell as sweet.

15
0
Would love your thoughts, please comment.x
()
x