Healthy Chocolate: How to Choose? The Proof is in the Process. - By: Abdullah Salim

Much has been written about how chocolate has certain health benefits, but which chocolate is better? Is this relevant for all types of chocolate, or do certain “rules and restrictions” apply? As a matter of fact, studies have shown that dark chocolate is a far healthier choice than other forms of chocolate.

Why Dark Chocolate is Better
The way that cocoa is processed into chocolate for consumption is very relevant for the purposes of retaining its more useful properties. Starting with the soil in which the cocoa is grown, it is vital that care and consideration be given to the plant and its surroundings.

The cacao tree produces the cocoa that is processed into various forms of chocolate. The tree itself may absorb elements such as lead and store such toxins in the beans. If the soil is polluted or harmful pesticides are used, there is a risk that these chemicals will be present in the chocolate. However, buying chocolate that has been grown organically and in an environmentally responsible manner will eliminate this risk.

The roasting of the cocoa beans is what determines the flavor of the chocolate and must be done at a consistent level otherwise it will alter, if not ruin its taste. Roasting also directly affects the antioxidant properties found in chocolate. Cocoa beans can be roasted at a high temperature to develop that familiar, rich chocolate taste, or they can be roasted longer at a lower temperature. Roasting at a lower temperature keeps most of the bitterness of the cocoa intact while retaining a high level of natural antioxidants.

Chocolate Benefits
Eating the right type of chocolate can aid in regulating blood flow and blood sugar levels. While not as potent as low-dose aspirin, cocoa-rich dark chocolate has a similar effect in that it works to process nitric oxide and maintain blood pressure and blood circulation. Dark chocolate also affects insulin sensitivity by metabolizing sugar in the blood more effectively and not storing it as fat.

Free radicals are organic molecules that contribute to tissue damage, assist the aging process, and are linked to certain diseases. Antioxidants have been shown to limit the effect of free radicals. Antioxidant-rich foods such as cocoa and chocolate products rich in raw or low-processed cocoa contain an oxygen radical absorption capacity (ORAC) that is higher than that of most fresh, raw fruits.

Studies suggest that foods with a high ORAC count aid the body’s defense against the effect of free radicals. This does not mean that eating antioxidant-rich fresh fruit should be replaced by dark chocolate in the diet, but it does suggests that having the occasional piece of dark chocolate will not be detrimental to health and may indeed provide the same nutritional value, while satisfying a craving in a healthy fashion.

Dilution of a substance is completed to alter the strength of that substance, and chocolate is no different. The more the chocolate is processed and adulterated by additives, the less potent it becomes. Therefore, when choosing a healthier form of chocolate, it is important to pick the most unaltered type available. While portion size – as always – is critical, dark chocolate, lightly processed, with added nutrients is by far the best choice in terms of sheer antioxidant value for a creative way to boost your immune system and you mood!.

Dark chocolate has been determined to be a powerful antioxidant, with benefits ranging from mood enhancement, strengthening of the immune system, reducing risks of stroke, heart disease, and high blood pressure, and perhaps extension of life span in the near future. But can we really call either a nutritional supplement?

We can now. If it’s IsaDelight™

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