Love That Dark Chocolate!


For many of us, chocolate is a must in our diets. With that in mind it is helpful to understand more about its health benefits and health risks, and why we might be considered “chocoholics.”
The beneficial effects of chocolate come from a complex matrix of over 300 compounds. For example, theobromine and caffeine, known stimulants and appetite suppressants are found in chocolate. Chocolate is also the highest food source of magnesium. Those low in magnesium often crave chocolate.

In addition, chocolate is a rich source of powerful antioxidant flavonoids, as is found in green tea and grape juice. According to Brunswick Laboratories, raw organic cocoa powder has the highest ORAC value of any food (containing more antioxidants per 100 grams).

When these substances are consumed in chocolate and cacao, the antioxidant status of the blood increases, helping to protect us from inflammation and damage to the heart and blood vessels. This also results in improved blood pressure, decreased LDL oxidation and may guard DNA from damage that can lead to cancer.

Alas, the danger is in too much of a good thing. In spite of the benefits obtained from eating dark organic chocolate, it contains oxalic acid interfering with calcium absorption, and the caffeine may keep you up at night.

Here are some tips to help enhance your chocolate experience:

1.	Darker is better – 65% or above cocoa content, raw organic cacao is the best.
2.	Always organic – otherwise you may be consuming a whole lot of chemicals.
3.	Avoid high sugar content and ingredients such as caramel or artificial ingredients.
4.	Savor the flavor – smell, feel and taste each bite!
5.	Avoid milk – washing your chocolate down with a glass of milk could prevent the antioxidants and magnesium from being absorbed or used by your body.

For more information, visit: http://www.naturalnews.com/022610.html