“All you need is love. But a little chocolate now and then doesn't hurt.” ― Charles M. Schulz
Chocolate has always played a special role in our species. In Mayan and Aztec religious events, priests presented cacao seeds as offerings to the gods, and served it in drinks during sacred ceremonies.
Those areas that grew cacao beans that were conquered by the Aztecs, were ordered to pay cacao as a tribute - so chocolate in its early forms was essentially money. So it's not hard to imagine why chocolate has long been associated as a symbol of decadence.
Chocolate was valuable
Over the years, chocolate became more accessible to everyone, thereby losing some of it's exclusive caché. It's also become very processed with many unhealthy things added to it.
It has also become a hot topic with regards to its purported health benefits. With so much information out there, how do you know what to believe?
So, to help you, I have done a brief overview showing the pros and cons of the mighty cocoa bean. Super food? Or super fat?
Chocolate - Good, Bad or Ugly?
The Good:
Dark Chocolate (not white or milk chocolate) contains antioxidants. Antioxidants are beneficial to your body, as they combat the free radical damage caused by normal bodily functions, and by external stresses such as pollution and food additives, to name a couple. If you do not have enough antioxidants in your body, free radicals can damage your cells and lead to diseases such as cancer and cardiovascular disease. One kind of antioxidant in chocolate is flavanols. Research has shown that flavanols have the potential to lower blood pressure, increase blood flow to the brain and heart and to reduce the incidence of clotting, thereby reducing the risk of stroke.
Cocoa beans are rich in a number of essential minerals and vitamins. These include magnesium, calcium, iron, zinc, copper, potassium and manganese, and vitamins B1, B2, B3, C, E and pantothenic acid. Cocoa can also increase the level of serotonine in the brain, which is why when we're experiencing PMS or depression, chocolate seems to help us feel better.
The Bad:
As in all things in life, moderation is the key. Too much or too processed is not good for you.
If your choice of beverage with chocolate is milk, consider another liquid instead. A report done by Mauro Serafini, PhD, of Italy's National Institute for Food and Nutrition Research in Rome, shows that "... milk may interfere with the absorption of antioxidants from chocolate ... and may therefore negate the potential health benefits that can be derived from eating moderate amounts of dark chocolate."
Pure vs. Processed
Another thing to consider is that the benefits of chocolate come from the bean, not the bar. In order to make the cocoa bean tasty, it must first be processed, which includes roasting, fermentation, and sometimes alkalizing (to remove its natural acidity). Many of the nutrients and antioxidants that cocoa contains are removed when it undergoes heavy processing. Once the bean has been processed it is still pretty bitter, so things such as sugar or cream are added to offset some of that bitterness. Sugar and cream? Not so healthy.
The Reality?
The jury is still out as to whether the positives outweigh the negatives, or vice versa.
One thing is certain though. Chocolate is fattening. Even the cocoa bean contains approximately 50% fat because it is comprised of two saturated fatty acids and one mono-unsaturated acid. However, it's the sugar content in chocolate that is worse than the fat content regarding negative effects on health.
As in all things in life, change is not always for the better. Taking something that is good for you and then changing it by adding a lot of cream, sugar or butter means it can no longer be considered a health food.
If you choose to eat the full fat, high sugar varieties of chocolate do so because it is delicious, not because it is healthy. When it comes to deciding whether or not cocoa should be part of your diet, the most important factors are your personal healthy situation.
And remember - all things in moderation.
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