Chocolate lovers will be happy to know that chocolate is good for you, if it is not overloaded with sugar and additives.

Recent studies are demonstrating the health benefits, especially of raw, pure cocoa. This contains phytonutrients called flavenoids that are good antioxidants.  What this means is they reduce inflammation plus they contain nitric oxide, a substance that dilates and relaxes arteries.  These properties make cocoa a powerful asset in cardiovascular disease.  

The nitric oxide dilation of arteries reduces blood pressure and improves circulation throughout your body. This  greatly benefits your heart with better nutrient supply and less effort needed to pump blood.

The anti oxidant (inflammation reducing) influence of cocoa is no small matter in heart disease. Nearly all heart problems that develop come from inflammation.  The accumulation of atherosclerosis (or plaque containing cholesterol and calcium ) is possible only in the presence of inflammation.  Atherosclerosis is a major risk factor in cardiovascular disease, greatly increasing the incidence of heart attack and stroke.

Just how effective and beneficial is chocolate? It is very beneficial so long as it is not loaded with sugar or additives.  It should be at least 60% cocoa. The sugar and additives are counter productive.

The Karolinska Institute in Stockholm, Sweden conducted an interesting study on chocolate.  The patients who ate chocolate at least 2 times a week after  experiencing a heart attack decreased their risk of death by 66%…as reported by alternatives Dr. Mark Stengler.  A Spanish study also reported significant reduction of inflammation by consumption of chocolate.

Dr. Mark Stengler recommends raw cocoa power in various dishes  even such as meat and chili ones.  He stresses the importance of the raw, cold-pressed form because it has more than 3 times the anti oxidant flavenols than that made from roasted cocoa beans.  High sugar content is also believed to cancel some health benefits; because we already consume too much sugar and this only fuels inflammation…Denis Van Loan D.D.S.

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