Is Chocolate Really Good For You?

By Nicole Stevenson
[Nutrition & Diet]
What does chocolate contain that could negate health benefits?  Nicole Stevenson delivers the goods on everyone’s favourite goodie.
Is there anything better than a piece of smooth, creamy chocolate?  Whether you’re a self-proclaimed chocoholic or a casual indulger, you’ve probably been excited by all of the reports that, surprise of surprise, chocolate is good for you!  The claims have been all over the news, magazines and the internet:  chocolate is good for your heart, chocolate prevents signs of aging, chocolate could help ward off cancer, chocolate is a painkiller and so on.  But just how much truth is there in these claims?

A Spoonful Of Sugar Helps The Medicine Go Down…

And the number on the scale go up.  Chocolate contains a lot of really good stuff (besides the world-famous flavour, that is).  Most notable among the good stuff are the flavonoids present in cocoa.  These flavonoids have antioxidant properties, which help prevent the oxidization of disease-causing free radicals.  As present in cocoa as they are in antioxidant-rich berries and red wine, if not more so, these flavonoids are being touted as the cure to what ails you.  New studies are being conducted all the time to test the benefits of antioxidant-loaded chocolate and findings seem to suggest that it lowers bad cholesterol, lowers blood pressure, lowers insulin resistance in diabetics and lowers the risk of cardiovascular diseases by keeping arteries from clogging.  Chocolate has been found to help improve chronic fatigue syndrome and alleviate depression.

But what company-sponsored research fails to mention is the other things present in your favourite treat.  While it is true that antioxidants have these disease-fighting properties, it is also true that chocolate is and will (sadly) always be as high-calorie, high-fat and high-sugar as you’ve always known it to be, which can lead to weight gain and diabetes.  This in turn can leave you susceptible to the very same conditions chocolate purports to ward off.  Cocoa is also high in copper, which can reduce the efficacy of the flavonoids, thus negating some of the health benefits they would otherwise provide.

The Bitter (Sweet) Truth

There’s a reason popular chocolate products are referred to as candy bars — they’re just sugar, fat and a sugary, fatty filler.  The milk in milk chocolate inhibits the antioxidants and the more processing cocoa goes through, the more flavonoids it loses.  To make your treat of choice work for you, put down that milk chocolate and go for the good stuff.  If you’re going to indulge in dark chocolate, keep the cocoa content of your chocolate at least 60 per cent or higher in order to get at least some benefit.  High-cocoa chocolates, often found only in premium brands, will not only be lower in sugar and calories, but will also have more flavonoids and more antioxidant power.  Not to mention the fact that dark chocolate packs more of a punch and satisfies cravings much quicker.  Cocoa also contains stimulants that act as anti-depressants, boosting serotonin and dopamine responsible for the feeling of euphoria many chocolate lovers experience after a bite or two.  This is why people tend to crave chocolate when they’re feeling down or stressed.  But don’t overdo it; just one small piece will be enough to kill the craving, boost your mood and get your flavonoid fix.
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