Chocolate fanatics (and some scientists) have a number of
reasons why indulging in chocolate is a good idea, from the release of
endorphins to increased cognitive performance, from a reduction in appetite to
improving healthy levels of insulin sensitivity, and more. Whether you believe
them or not, researchers are about to add one more benefit to this luscious food.
A recent research study in the Netherlands and the UK
analyzed the eating habits of nearly 21,000 men and women through their food
diaries. Those who reported the highest level of consistent chocolate
consumption, experienced lower stroke rates than those who reported very low to
no chocolate consumption. The research had a 20-year follow up on it.
Why Might Chocolate Help Prevent Strokes?
Since regular chocolate consumption is associated with
improved markers for cardiovascular health, it is not hard to believe it
decreases the threat of strokes as well. Cacao contains polyphenols, which
increase the good cholesterol – HDL. This then leads to a decrease in the LDL
(bad) cholesterol. Consuming cacao also results in reduced platelet adhesion,
which means less blockages.
Is All Chocolate the Same?
You knew there had to be one. The
processed sort most of us reach for when it’s on sale in the candy aisle isn’t
what you need. While cocoa has a lot of amazing health benefits, many of those
are negated when sugar is factored in. Reach for a bar with the least amount of
sugar but note that sugar-free is not the answer either because it contains
artificial sweeteners. If you must have a sweetener, Stevia works well and
doesn’t negate the health factors of chocolate.
For maximum health benefit look for chocolate that is at
least 85% dark chocolate. Also, many cacao beans contain mold. Even after it is
processed the toxins remain. Europe has stricter guidelines for mold inclusion
than the US so keep this in mind when purchasing.
Still even with the concerns over sugar and mold, making a
healthy decision has never tasted so good.
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