Is Chocolate Good For You?

The word chocolate comes from the Aztec word xocolatl meaning “bitter water.” Thanks to the few creative innovations made by the Spanish using sugar, cinnamon and vanilla has helped make chocolate what we know and love today.
Many studies indicate flavonoids protect the heart from damaging effects of unstable oxygen compounds called free radicals that, among other things, can damage blood vessels. The flavonoids found in chocolate have a complex chemical structure and are believed to be potent antioxidants (polyphenol) which are present in many fruits, vegetables, tea and red wine. A one ounce bar of chocolate has the same antioxidant protection against cancer as five ounce glass of red wine. When cocoa is processed into your favorite chocolate products, it goes through several steps to reduce its naturally pungent taste. Flavonoids provide this pungent taste. The more chocolate is processed (such as fermentation, alkalizing, roasting), the more flavonoids are lost. To date, dark chocolate appears to retain the highest level of flavonoids. So your best bet is to choose dark chocolate over milk chocolate for the most health benefit. Enjoy!