Chocolate : A
Health Food?
by D. Azogue
Ah, chocolate. Everyone's favorite food. That
one thing everyone dies for and craves for. The dark, aromatic treat that
emanates passion, romance, and happiness. But what made it so appealing and
well-loved by everyone?2,600 years ago the Mayans from Mexico had already
been drinking chocolate. Cacao beans, for them, were the ultimate status
symbol. In 1500s, the Aztecs adopted the
Mayans' love for chocolate and associated it with Xochiquetzal, the goddess
of fertility. A drink, called chocolatl, which was made of chocolate mixed
with some spices and herbs, was a popular drink back then. Under the
Pre-Columbian Mesoamerican era, chocolate was a luxury item among the
European nobles. The well-known traveller
Christopher Columbus introduced cacao beans to Ferdinand and Isabel of
Spain. Later, Hernando Cortes brought more of these to Europe and the rest
is history.
There have been lots of debates about chocolate being a health food. So far,
there are studies that show promising results. Here are only a few of them.
Chocolate was found to be a rich source of 400
compounds, ranging fromn vitamins to minerals like Potassium, Magnesium,
Copper, Calcium and Iron. It has polyphenols, phytochemicals that help
increase the body's natural defenses against certain illnesses.
Of all types of chocolates, dark chocolate
seems to be the most promising when it comes to health, and a subject of
some scientific studies.
Due to its high percentage of cocoa, dark chocolate is a rich source of
flavanoids.
Flavanoids are also found in red wine, green tea and apples, but dark
chocolate has more antioxidants per gram than all of these. Flavanoids are
antioxidants that can prevent heart attack, stroke, dementia and
hypertension.
Recently, a Swiss study suggested that eating dark chocolate each day may
slow the hardening of arteries in smokers. A team led by Dr. Roberto Corti
from the
University Hospital of Zurich assigned 20 male smokers not to eat any
flavanoid-rich food for a full day before the study. Then they were made to
eat either 1.50 oz of white or dark chocolate.
In a report published in the January issue of Heart, the ultrasound scans
showed improved smoothness of the blood flow through the arteries, lasting
for 8 hours.
The blood tests showed that the blood platelet activity was cut in half,
decreasing the risk for blood clots. Antioxidant levels in the blood rose in
those who ate dark chocolate.
A study published in 2004 suggested that at least 1.6 ox of dark chocolate
each day for 2 weeks could cause a 10% increase in arterial blood flow.
Dark chocolate is found to lower blood pressure by an average of 10%, while
improving the body's sensitivity to insulin. This is according to Jeffrey B.
Blumberg and his team from Tufts University. In their study, 10 mean and 10
women ate 3.5 oz of dark chocolate each day for 15 days. The subjects were
suffering from high blood pressure but were not on medications. The results
showed a dramatic drop in their blood pressure from eating dark chocolate.
Dark chocolate has stearic acid, the type that doesn't raise cholestrol nor
harm the blood vessels. It may slow the oxidation of LDL or bad cholesterol.
But milk chocolate seems to have some good properties, too. A study hints
that milk chocolate may boost brain function. In a research conducted by a
team led by Dr. Bryan Raudenbush from Wheeling Jesuit University in West
Virginia, a group of volunteers were made to eat on 4 separate occassions 85
grams of milk chocolate, 85 grams of dark chocolate, 85 grams of carob or
nothing. After a 15 minute digestion, they were then made to complete come
computer0based neuropsychological tasks.
The results revealed that the group scored the highest for milk chocolate
than on all other conditions. Chocolate has theobromine, phenethylamine and
caffeine - substances that act as stimulants, which then increase alertness
and attention.
But despite the good news about chocolate, caution is advised to people
against eating it for health reasons. For one thing, consumers have no way
of determining if a chocolate is falavanoid-rich or not. Most chocolates
available are not rich in flavanoids, according to health experts. And we
all know that chocolates are rich in fat and sugar, leading one to gain
weight.
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TIP:
Don't just cut your cravings, but regulate your portions ... keep watch of the
quality, quantity of chocolate you eat... Remember the 'sugar and fat content
Vs. the health content' debate is still on - First Consider - Are the Benefits
of Eating Chocolate Greater than the Risks Involved?
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