New studies confirm chocolate decreases the risk of stroke, may lower inflammation in the blood, lower cholesterol, contains serotonin, which acts as an anti-depressant, stimulates endorphin production, which gives a feeling of pleasure, improves blood flow and chocolate may have anti-cancer benefits because flavoniods may help reduce cell damage that can spur tumor growth.

Zachary is holding the world’s largest chocolate bar…5 pounds.

Not So Fast
The truth be told, in the chocolate-is-good-for-you campaign most of the studies were funded by…chocolate interest groups (surprise). Although, there have been positive studies of isolated compounds in cocoa. If people were to consume pure cocoa, they might be able to enjoy a few health benefits, including a positive effect on blood pressure and glucose metabolism, however the majority of people eat processed chocolate with less desirable ingredients including added sugar, corn syrup, milk fats, hydrogenated oils, etc. Many times the actual cocoa content may be less than 20 percent. Most don’t consume premium dark chocolate with at least 70 percent cocoa, negating the benefits.

Not all chocolate is created equal. Certain forms of chocolate are better for your health than others, and it comes down to one key component contained in chocolate: flavonoids.  These compounds, which are found in the seeds of cacao plants (from which chocolate is made), are antioxidants. Antioxidants help protect cells against damage.

Chocolate is Bitter
No person with functioning taste buds would eat chocolate without added sweeteners. Flavonoids are bitter. Most commercial chocolate goes through processing steps that end up removing these compounds. Less processed, or darker chocolates, will tend to have higher levels of flavonoids.

It’s the sugar in chocolate that makes it palatable. But, even too much organic sugar can be a problem. Sugar-free chocolate isn’t the answer either. Artificial sweeteners like, Aspartame, have a long list of complications and children shouldn’t be consuming them.

Even chocolate bars with the highest levels of cocoa solids contain high levels of sugar and could end up doing more harm than good. The tiny health benefit of flavoniods found in cocoa-rich chocolate would be hugely outweighed by the sugar content.

Sugar contributes or is an aggravating factor in many medical conditions, including heart disease, inflammatory conditions, immune system disorders, mood disorders, insulin and blood sugar disorders, leukemia, dental cavities, yeast infections, depletion of essential nutrients, osteoporosis, and obesity. (You’ll notice some of the same diseases listed above as the ones that chocolate “benefits”, sugar aggravates.)

Obviously, the answer is to seldom eat chocolate. When you do, be sure it’s at least 70 percent cocoa. Another solution is to make your own chocolate smoothies, brownies, pudding, hot cocoa, cookies, etc. using organic cocoa. Use as little sugar as possible or natural sugar substitutes like honey, Stevia or use a banana for the sweetener in a smoothie. Stevia has a slightly licorice taste, but when combined with a strong flavor like chocolate, Stevia’s natural flavor is camouflaged.

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First the good news:
Dark chocolate has been found to have more flavonoids than any food tested so far, including blueberries, red wine, and black and green teas! In fact, dark chocolate has four times more flavoniods than tea. Dark chocolate has been found to have more flavonoids than any food tested so far, including blueberries, red wine, and black and green teas! In fact, dark chocolate has four times more flavoniods than tea.

Can you guess what hot drink Angel is wishing for?…Hot Cocoa
Studies suggest eating chocolate with at least a 70 percent cocoa content, in moderation, can be beneficial in conjunction with exercise and a healthy diet. If you eat chocolate, only eat DARK chocolate. Dark chocolate has antioxidant properties, which may actually help to protect the body from damaging oxidative stress.

Chocolate is derived from plants, as are fruits and vegetables. Flavoniods are plant pigments, which have antioxidant activity with health promoting benefits: they have anti-allergic, anti-cancer, antioxidant, anti-inflammatory, and anti-viral properties.

Dark chocolate is far better than milk chocolate, as some say adding milk cancels out the chocolate’s antioxidant effects. However, just because chocolate is dark, it doesn’t necessarily mean that it’s healthy. Are you ready for the not so good news?

Even though chocolate contains flavonols and calcium, both said to have a positive effect on bone density, chocolate also contains oxalate, an inhibitor of calcium absorption, and sugar, linked to calcium excretion. Oxalate is a naturally occurring compound, which in large amounts may inhibit absorption of calcium. They occur in many plants, especially greens like spinach, Swiss chard, beet greens, rhubarb, and the cocoa bean.

This is disappointing news for those of us who love chocolate. Some research suggests that regular consumption of chocolate may weaken bone density. This could increase the risk of health problems, especially for women, such as osteoporosis and fracture.

According to a study, published in the American Journal of Clinical Nutrition, women who eat chocolate daily have an overall bone density about 3 percent lower than those who consume it less than once a week.

The study found that women, who ate chocolate less than once a week, had significantly stronger bones than those who consumed the treat on a daily basis, with calcium supplementation having little effect on the results. Additional studies are needed to confirm these observations.

In fact, another study from the Creighton University School of Medicine in Omaha, contradicted these findings. They said the body absorbs calcium just as well from chocolate milk as it does from unflavored milk. Because, milk contains much more calcium than oxalate so there’s plenty of free calcium left over. Only 6 milligrams of calcium is tied up, out of the 250 milligrams in a glass of milk.

These studies manage to really confuse the chocolate issue, don’t you think? One study links chocolate to weaker bones, another says the body absorbs calcium with chocolate just fine. There’s a lot were not told. What type of chocolate was eaten in each of the studies? How much did sugar compromise the results concerning weaker bones?

Chocolate Lovers Should Be the Healthiest People on the Planet

Did you know each person eats approximately 11½ pounds of chocolate in a year? Of course, real choco-halics eat more. Although chocolate-lovers often quote the study finding flavonoids in chocolate to be heart-healthy; they often ignore the fact that they may be eating inferior chocolate and sugar, which destroys the very benefit they’re hoping for. They also ignore the part about moderation, a healthy diet, and exercise.

Most cocoa is processed in ways destroying the majority of the beneficial flavanoids. Consumers are generally unaware that standard manufacturing removes as much as half the flavonols. But, you can safely assume all milk and white chocolate do not have these beneficial nutrients.

While the verdict may be out on chocolate, we know sugar is detrimental to health. Chocolate, even if it’s dark, it still contains sugar, and eating sugar compromises your immune system. A good rule of thumb is to eat dark chocolate occasionally and only eat it if you’re healthy.

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