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titleHealth by Chocolate

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caption88 goodnutrition. Photography getty images gm1213chop88 - 88 2013-10-15T10:54:09+11:00

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caption89 Forget about an apple a day – have a square of chocolate. Long considered a guilty pleasure, this mouth-watering treat is jockeying for position as a superfood alongside blueberries, green tea and wild salmon. here’s a closer look at the sweet science behind everyone’s favourite indulgence. IT’S FULL OF ANTIOXIDANTS Cocoa, the main ingredient in chocolate, is rich in fl avanols, plant nutrients that are powerful antioxidants known to fi ght cancer, heart disease and ageing, and help control blood sugar levels. In fact, US food scientists have discovered that cocoa contains a higher antioxidant concentration than both red wine and green tea. IT’S GOOD FOR YOUR HEART The fl avanols in chocolate have been found to protect against and possibly even reverse chronic infl ammation, which aff ects cardiovascular health as well as other age-related diseases. A recent Australian study concluded that eating a piece of dark chocolate every day for 10 years may reduce heart attacks and strokes in people with metabolic syndrome, thanks to its antioxidant eff ects. Other research has shown that the fl avanols in cocoa can lower blood pressure and improve blood fl ow – fi ndings that led to the European Commission’s recent approval for Swiss chocolate-maker Barry Callebaut to feature a health claim on its products stating that 200mg of cocoa fl avanols daily contributes to a healthy blood circulation. IT CAN SHARPEN YOUR MIND Chocolate’s fabulous fl avanols are also credited with enhancing cognitive function, memory and thinking skills by boosting blood fl ow to the brain. IT’S LOADED WITH VITAMINS AND MINERALS These include potassium, which helps regulate blood pressure; copper, which promotes a healthy thyroid; calcium, for bone health; magnesium, which aids calcium absorption in the body; and iron, which helps oxygenate the blood and maintain healthy hair, skin and nails

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caption90 What’s the diff erence between CACAO and COCOA? Cacao is the bean that grows on the cacao tree. Cocoa is the cacao bean after it’s been roasted, or processed, which destroys some of the nutrients and polyphenols. Lotus Organic Cocoa Powder Lovingearth Raw Organic Cacao Powder Green & Black’s Organic Cocoa Cacao Gold Certifi ed Organic Raw Chocolate Powder Quali y chocolates TO REAP THE HEALTH BENEFITS WHEN YOU ENJOY A CHOCOLATE TREAT, SELECT ONE OF THESE: Green & Black’s Organic Dark Chocolate 85 PER CENT COCOA Michel Cluizel Noir de Cacao 72 PER CENT COCOA Oxfam Premium Organic Belgian Dark Chocolate 72 PER CENT COCOA Kennedy & Wilson Dark Chocolate 70 PER CENT COCOA Lindt Excellence 70 PER CENT COCOA Valrhona Guanaja Dark Bitter 70 PER CENT COCOA Quali y cocoa & cacao powders IT MAKES YOU MORE ALERT AND CALMS YOU DOWN Even the smell of chocolate can make you feel relaxed. Studies have shown that it increases the theta waves in the brain, which take us to that blissful state we reach just as we’re about to fall asleep. Additionally, the theobromine in chocolate is the same natural stimulant in tea that gives you that calm alertness, unlike the jitters you might get from coff ee. IT IMPROVES SKIN AND PROTECTS TEETH Drinking fl avanol-rich cocoa does wonders for the complexion, boosting hydration, improving blood fl ow to the dermis and protecting against UV damage. The evidence that the theobromine in chocolate hardens tooth enamel and strengthens teeth better than fl uoride is so compelling that one US company has launched Theodent, a theobromine toothpaste (and yes, it comes in a chocolate fl avour). WHAT YOU NEED TO KNOW Most studies involve dark chocolate with at least 70 per cent cocoa content, and some focus on raw cocoa alone. That’s part of the reason why the jury’s still out on how much chocolate a day we sh