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The Good in Chocolate

Chocolate. Long considered a culinary sin, it’s loyal devotees have been advocating its health benefits for years. Only recently, have those claims been accepted.

Lucky, as I am guilty as sin.

Not all chocolate is created equal of course, and you must choose wisely when wanting to reap the benefits and dismiss the not so palatable side effects.

Dark chocolate is the best pick with a high cocoa content. It is rich in flavanoids that are fantastic at eliminating toxins.  It has far more antioxidants than milk or white chocolate. About 4 squares of dark chocolate are 200 Calories. Ok if you balance your diet in other healthy ways.  Less fat as it doesn’t contain milk solids. It contain 500 chemical compounds, making this yummy snack a very complex food.

Feel-good chemicals, endorphins, are released when eating chocolate. Perhaps this is why people associate chocolate with love!?

A known stimulant, research shows chocolate helps improve memory also.  It also has many necessary minerals for the human body.

  • Copper, a critical mineral that aids in the absorption of iron and a key component of enzymes that form skin-strengthening collagen. Perfect!
  • Magnesium, great for cells and nerve health, can prevent both stroke and heart attack.
  • Potassium is a key mineral in affecting blood-pressure and stroke. Cocoa and chocolate are natural sources of potassium.
  • Iron, a common mineral deficient in humans, occurs naturally in cocoa and chocolate. Iron helps carry oxygen from the lungs to the muscles and other organs.

Some studies have also shown cocoa to be useful in reducing the risk of cancer.

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