What Every Chocoholic Should Know
Chocolate has been used for medicinal purposes throughout history. Some uses included treating anemia, poor appetite, mental fatigue, poor breast milk production, tuberculosis, gout, fever, and kidney stones; stimulating the nervous systems of weak patients; and improving digestion and elimination. Other parts of the cacao tree were also used to treat some ailments.
Chocolates in general are not currently used to improve health. Although some women use it to help soothe a broken heart, recent studies on chocolate have suggested potential health benefits.
Chocolate is a plant-based food that has been found to contain flavonoids, a type of phytochemical that is also present in red wine, green tea, peanuts, cranberries, strawberries, apples, and many other fruits and vegetables. Flavonoids act as antioxidants by protecting cells from damage by free radicals. Chocolate high in flavonoids may improve cardiovascular health. Some research has indicated chocolate may work similar to aspirin to help keep platelets in blood from clotting. This improves blood flow and can reduce the risk of heart attacks and strokes. In addition, flavonoids in chocolate may decrease oxidation of LDL or bad cholesterol. When LDLs are oxidized, they increase plaque buildup in blood vessels.
Chocolate may also increase nitric oxide activity, which is important for healthy blood pressure. Processing cacao beans can destroy some of the flavonoids, so flavonoid levels in the final product vary. Dark and semi-sweet chocolates are higher in flavonoids compared with milk chocolate. Cocoa powder and chocolate syrups are low in flavonoids due to processing methods. Chocolate contains quite a bit of saturated fat, which is known to raise cholesterol levels and contribute to heart disease. However, it is also high in stearic acid, a saturated fat that does not have the same cholesterol-raising effects. Unfortunately, stearic acid may lower HDL or good cholesterol.
As we all know, chocolates is high in calories, making it likely that including more of it in our diets will only expand our waistlines rather than improve our health. Until more conclusive evidence is available supporting the benefits of chocolate, we’re probably better off choosing a variety of colorful fruits and vegetables that offer the same important disease-fighting compounds.
For chocoholics like me who need to satisfy their cravings, here are a few lower calorie ideas:
• Eat chocolate with meals. You’ll be less likely to overindulge.
• Buy chocolates in small quantities such as one or two Kisses.
• Enjoy nonfat chocolate milk.
• Melt chocolate chips and use it as a dip for mini pretzels, strawberries or apricots.
• Use chocolate-flavored syrup on vanilla yogurt, fresh fruit or graham crackers. • Make a chocolate pudding with skim mi1k.
• Have a fudgesicle instead of chocolate ice cream.
Anna on Oct 19, 2009
I do use chocolates to make me feel better.
After a week, I feel bad again because of the weight gain.