We often hear claims concerning the anti-oxidative qualities and other health benefits of chocolate. Add to this a news item which I heard recently reporting a ‘new study ‘ which revealed that people who ate chocolate a few times each week tend to be slimmer than those who eat it only now and then, and some might be led to believe that they’ve hit upon a perfect excuse for themselves on chocolate. So what’s the truth? Is chocolate good or bad for you?

The Positives

– Chocolate is high in magnesium and in potassium and it contains Vitamins B1, B2, D & E
– Chocolate contains Catechins, anti-oxidants that reduce agingdue to free radicals
– The presence of serotonin, which is thought to helpprevent Depression and Stress
– The stimulation of endorphins, hormones which give feelings of pleasure

Not-so-Bads

– Justone of the three fats in chocolate is thought to raise levels of cholesterol. Of the other two, one is a healthy mono-unsaturate and the other, though a saturated fat, doesn’tapparently raise cholesterol levels.
– Does not actually cause acne
– Less likely to be the cause of tooth problems than most other sugary treats, because of the presence of minerals which help to protect them.

What Are Catechins?

They are a sub-group of flovonoids, which are contained in most plants and serve numerous purposes. They are classified as pigments and are responsible for the colour of fruits, vegetables and herbs. Other food sources of flavonoids are fruits, soybean, tea (green and black) and red wine.

In the body, it is thought that just some of the properties flavonoids have include the following:

– Help fightcancers
– reducescardio-vasculardiseases
– reduces blood pressure
– anti-viral
– anti-inflammatory
– anti-oxidant

The Negatives

Many health professionals would argue that the detrimental consequences of the sugar in almost all commercial chocolate bars will do more harm than the positive effects of any flavonoids.

Firstly , any health benefits that there might be come from the raw cocoa (cacao). The low proportion of cacao in most commercial chocolate means there’s not really enough of the healthy stuff.

The presence of dairy produce, such as that added to make milk chocolate, negates the advantages of the anti-oxidant properties of catechins. So that just about wipes out any benefits in milk chocolate. White chocolate is even worse.

Apart from the premium dark variety, chocolate also tends to contain more unhealthy fats and does bring a higher risk of cardio-vascular issues. The only commercial chocolate which can, therefore, claim any health benefits, is premium grade dark chocolate.

Another problem, however, is that chocolate is high in Copper. Elevated levels of copper in the body, called Copper Overload, can create a number of health issues including vascular degeneration and many cancers. Ironically, more cacao = more copper, so the ‘healthier ‘ chocolate becomes, in this case, the worst offender.

Most bought chocolate cannot truthfully be thought to be a health food. Raw cacao has its health benefits but too much of anything can be bad, and chocolate is a long way from being an exception. It can also taste bitter, the reason why milk and sugar are usually added in commercial chocolates.

There could be some advantages of small amounts of premium grade dark chocolate but , as ever, quantity is very important. Eating a small amount of premium dark chocolate now and then may do you some good, and is, in all likelihood, preferable to the majority of other sweet foods, but it is perhaps better to enjoy it for what it is, an occasional indulgence.

If you would like to discover more about the solutions to questions like ‘Is Chocolate Healthy??’, please click the link. The author, David Gough is interested in natural health cures and the answers nature provides to our health questions.