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Recipes and Dietary Guidelines
A spoonful of cocoa?
By Teresa Cochran, MS, RD, LD, GSRMC Cardiac Rehab
The word is out. Chocolate is no longer a forbidden food, but rather possibly a super food with a myriad of potential health benefits from mood enhancer to disease fighter. However, not every type of chocolate qualifies, and because chocolate is loaded with fat and calories, excessive weight gain can still add up quickly if you overindulge.
Chocolate contains the same disease-fighting “phenolic” chemicals as red wine, teas, fruits and vegetables. These antioxidant phenolics, also known as flavonoids, may help prevent cell damage caused by free radicals, which in turn can lead to chronic diseases such as cancer and heart disease.
Dark chocolates, those containing 60 to 70 percent cocoa solids, have more flavonoids than milk chocolate. White chocolate has none. In moderation, researchers say dark chocolate may lower blood pressure, reduce plaque formation, and inflammation in the lining of the artery wall (part of the damaging process that leads to cardiovascular disease). Dark chocolate also appears to have a thinning effect on blood, which helps prevent blood clotting that could cause a stroke or heart attack.
While there is much research extolling the health benefits of chocolate, it isn’t a therapeutic medicine. Consume your recommended daily intakes of fruits, vegetables and other nutritious foods before you add chocolate to your meal plan. Use dark chocolate or have a low-fat cocoa beverage, which adds no more than 100 calories per day. Adjust your meal plan and/or activity level accordingly to avoid weight gain.
To discover more about the sweet mysteries of chocolate, contact Teresa Cochran at 541-768-6221.
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