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The Sweet Truth About Chocolate

Yes, it can be good for you – if you know what to look for

By Christy Strawser

Chocolate lovers rejoiced when recent studies found the treat can be part of a healthy diet – and even give it a boost. But don’t start singing the Hallelujah Chorus just yet. Dark chocolate, as opposed to the more common milk variety, is the only type recommended for its antioxidant properties, and the darker and more bitter it is, the better, according to Christopher Schnurer, D.O., a family medicine specialist at Mount Clemens Regional Medical Center.

This concurs with the results of a 2005 study published in The Journal of the American Heart Association, which asked men and women with hypertension and high blood pressure to eat a 3.5-ounce bar of chocolate, either white or dark, every day for 15 days. Researchers found those who ate white chocolate had no change after 15 days, while those who ate dark chocolate had a 12-mm Hg decrease in systolic blood pressure (top number in a blood pressure reading) and a 9-mm Hg decrease in diastolic blood pressure (bottom number).

According to a release from study author Jeffrey Blumberg, Ph.D., “This is the kind of reduction in blood pressure often found with other healthful dietary interventions.” Blumberg is a senior scientist at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston.

Other studies have found dark chocolate decreases LDL (bad) cholesterol oxidation, reduces the risk of blood clots, reduces fatigue and helps your body respond to insulin, a hormone that regulates blood glucose levels.

Control your craving

Schnurer says daily consumption of a small amount of dark chocolate could provide health benefits.

“But it is not the whole Hershey bar,” he cautions, adding that the amount of dark chocolate recommended by many studies is only the size of one or two Hershey’s Kisses a day. “You have to balance it with how many calories overall you’re taking in.”

And you can’t wash down dark chocolate with milk, either. Studies have found that milk cancels out the potential benefits of dark chocolate by interfering with absorption of antioxidants.

Chocolate, chocolate everywhere!

In response to studies and demands, big names in the confectionery industry are jumping to the antioxidant trend with new varieties of dark chocolate, some of which even offer added vitamins. Dove has plans early this year to introduce Vitalize dark chocolate, with B vitamins for added energy, and Beautiful, a milk chocolate with vitamins A, C and zinc.

In 2006, Hershey’s introduced Cacao Reserve, a line that includes a variety of dark chocolate bars, truffles and beverages. The company also offers 60% cacao content Extra Dark bars.

Locally, Gayle’s Chocolates in Royal Oak makes a 72% cacao chocolate bar and demand for it is growing, says manager Stephen Heffron. “It’s not a bad bitter. You notice the silkiness of it and it’s actually a rich, dark flavor,” he says.

Schnurer says if it tastes good, enjoy it in moderation, but keep in mind there are plenty of other sources of antioxidants and vitamins, such as fruits, vegetables and fortified whole grains.

Dove Fondue for Two

Ingredients
- 1 cup heavy cream
- 11-ounce bag Dove dark chocolate miniatures
- Fresh strawberries

In a small pot, heat heavy cream to boiling. Unwrap chocolate miniatures; place in a bowl and pour heated heavy cream on top.

Let mixture sit about 5 minutes; stir to make sure chocolate is melted. Enjoy in moderation!

Can be made in advance and re-heated when ready to serve.

IT’S ALL ABOUT CACAO

So why is dark chocolate better for you? Because it contains higher levels of cacao, the source of chocolate’s antioxidants. Cacao comes from the evergreen tree native to Central and South America. Seeds from the tree’s fruit are shelled, roasted and used to make chocolate.

The cacao content seen on packaging indicates the percentage of pure, from-the-source ingredients. The higher the percentage, the more intense the flavor, and the higher the level of antioxidants.

It’s important to note that the benefits of chocolate are in its flavonoid content, not in its color, and many manufacturers actually use processing techniques that destroy flavonoids, even when the product tastes, appears, and is labeled “dark.” To make sure you get flavonoids, look for a high cacao content.