Chocolate Health

Article by healthybalance.com staff
Posted on February 07, 2007

Chocolate: Food for Today’s Goddesses?

In past times, chocolate was referred to as the “food of the gods” and a “cure for humanity.” The ancient Olmec, Mayan and Aztec peoples used cacao as a remedy for various illnesses. In the 1500s, Spanish conquistadors brought chocolate back to Europe where it was used to stimulate weight gain, boost the nervous system and help digestion.

While today’s nutrition experts don’t recommend building your food pyramid out of chocolate bars, many agree that chocolate does indeed have positive nutritional qualities.

Hot cocoa: a tasty antioxidant.

Cornell University food scientists compared the chemical anti-cancer activity in green tea, red wine and hot cocoa. Hot cocoa had twice as many antioxidants as red wine and three times as much as green tea. According to researcher, Chang Y. (Cy) Lee, hot cocoa has more of the flavonoids that help prevent cancer, heart disease and other chronic illnesses. “If I had made a prediction before conducting the tests, I would have picked green tea as having the most antioxidant activity,” Lee said. “The cocoa turned out to be the highest in antioxidant activity, and that was surprising to me.”

Hot cocoa is the preferred vehicle for delivering these antioxidants, as it does not contain the saturated fats and sugar found in chocolate bars. Hot cocoa has one-third of a gram of fat per one-cup serving; a 1.5 ounce chocolate bar has approximately eight grams.

A word to the wise: the cocoa, sugar and fat content of instant hot cocoa drinks may not so favorably compare. Read the label!

Mood swings un-swung.

Do you ever crave chocolate? You are not alone—especially if you are a woman and feeling hormonal. A 1999 study by the Arizona Prevention Center, University of Arizona, College of Medicine determined that chocolate can help balance low levels of serotonin and dopamine, neurotransmitters that help regulate mood, food intake and compulsive behaviors. The journal review in the October 1999 J Am Diet Assoc stated, “Chocolate cravings are often episodic and fluctuate with hormonal changes just before and during the menses, which suggests a hormonal link and confirms the assumed gender-specific nature of chocolate cravings.”

In other words, your mother is right about chocolate.

A downside to chocolate?

Chocolate does contain oxalate, a compound that, in large quantities, inhibits calcium absorption—but don’t despair. You would have to eat a lot of chocolate to ingest enough oxalates to do any real harm. Other healthy foods contain oxalates as well: sweet potatoes, collards, chard, berries and even spinach.

Like all good things granted by this earth, moderation is the key. Consider the calories, sugar and fat that accompany your healthy dose of chocolate. Extra pounds will do your health absolutely no good.

Healthy, Homemade Hot Cocoa

• 1/4 cup sugar
• 2 tablespoons unsweetened cocoa powder
• Dash salt
• 1/4 cup hot water
• 2 cups milk

In medium saucepan, combine sugar, cocoa and salt; stir in water. Stir over medium heat till to boiling. Stir and gently boil for 2 minutes. Add milk; stirring constantly. Heat just to serving temperature. Yield: 2 mugs of hot cocoa.