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 The Low Carb Luxury Online Magazine   Low Carb Connoisseur
    June 2005    Page 4       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12  13  14     


Feature Articles
 Make it Low Carb!
 The Benefits of White Tea
 Top 12 Foods for Weight Loss
 The Benefits of Chocolate
 Father's Day Memories
 Fitness: Strength Training
 Grooming Tips for Men
 Becoming Real
 Recipes from Dreamfields!
 The Bear Facts
 The Joy of Hazelnuts
 Low Carb Baking Fun
 Mineral Makeup: A Report
 PMS: Is it Real?



  DaVinci Syrups

                 The Benefits of Chocolate by Lora Ruffner

Chocolate is the number one food craved by women across North America. And it's second only to pizza among men. In fact, chcolate is one of the most popular foods in the entire world, long enjoyed for its wonderful taste. The cocoa butter in chocolate is unique because it melts at mouth temperature, slowly releasing rich chocolate flavor during eating. All that, and could this cherished treat be healthy too?

It's no secret that fruits and vegetables convey health benefits — we've been told that for years. But did you know that chocolate offers health benefits as well? More specifically heart-health benefits? One of the chief reasons is something called "flavonoids."

Flavonoids have become quite a hot topic in the media and in scientific journals, but what are they?

Flavonoids are naturally-occurring compounds found in plant-based foods recognized as exuding certain health benefits.

Flavonoids are found in a wide array of foods and beverages, such as cranberries, apples, peanuts, onions, tea and red wine. There are more than 4,000 flavonoid compounds; flavonoids are a subgroup of a large class called polyphenols.

Flavonoids provide important protective benefits to plants, such as in repairing damage and shielding from environmental toxins. When we consume plant-based foods rich in flavonoids, it appears that we also benefit from this "antioxidant" power. Antioxidants are believed to help the body's cells resist damage caused by free radicals, formed by normal bodily processes such as breathing or environmental contaminants like cigarette smoke. When the body lacks adequate levels of antioxidants, free radical damage ensues, leading to increases in LDL-cholesterol oxidation and plaque formation on arterial walls.

In addition to their antioxidant capabilities, flavonoids also:

  • Are thought to help reduce blood platelet activation
  • May affect the relaxation capabilities of blood vessels
  • May positively affect the balance of certain hormone-like compounds called eicosanoids, which are thought to play a role in cardiovascular health.

Other healthy benefits of eating chocolate:

Chocolate has exceptional nutritional qualities, being a high energy food in a small volume. It not only contains great vegetable proteins, but also has large quantities of potassium and magnesium, some calcium, and vitamins A1, B1, B2, D, and E.

Chocolate contains a number of other substances in small, but effective, quantities:

  • Theobromine, which stimulates the central nervous system, facilitates muscular exertion, acts as a diuretic and appetite stimulant.

  • Phenylethylamine, which is the chemical released in our bodies when we fall in love and is chemically similar to amphetamines, therefore acting as a psycho-stimulant.

  • Tryptophan, an essential amino acid that increases the production of serotonin, an anti-depressant and natural stress-reducer. In fact, a decrease in serotonin levels in the brain may trigger cravings for starches, sweet foods and chocolate.

  • Endorphins, natural opiates that are released by the brain in increased amounts when eating chocolate, thereby elevating one's mood and reducing pain.

  • Catechins, which are antioxidants that may help protect the body against cardiovascular disease and possibly cancer, are found in substantially higher quantities in chocolate than in black tea (yet less than in green or white tea).

  • Anandamide, which mimics the effects of marijuana by acting on the same brain receptors, resulting in a very mild "high." Plus, chocolate has two ingredients that inhibit the natural breakdown of anandamide and hence may prolong the feeling of well-being.

But isn't chocolate high in caffeine?

Contrary to what some believe, chocolate is not high in caffeine. In fact, the amount of caffeine in a typical 1.4 ounce chocolate bar is about equivalent of that found in a cup of decaffeinated coffee.

Forms of Chocolate

The cocoa tree grows in tropical rainforests, particularly in the Ivory Coast of Africa, Brazil, Venezuela, and Ghana. The cocoa fruits (or pods) are found on the trunk and older branches, and each pod contains 20 to 50 seeds or beans. When the fruits are harvested, the beans are scooped out and fermented in wood crates for 3 to 9 days. The beans are then dried, roasted and ground to release the fat and aromatic substances, and the cocoa is refined. About 400 cocoa beans are needed to produce one pound of chocolate.

  • Bitter or Dark chocolate is made by mixing cocoa paste with small amounts of sugar or other sweetener.

  • Milk Chocolate is a mixture of cocoa paste, cocoa butter, sugar (or sugar substitute), and substantial quantities of powdered milk.

  • White Chocolate is is obtained by mixing cocoa butter, sugar (or sugar substitute), and milk.

Before you start thinking of chocolate candy as your newest food staple, let?s look at what forms of chocolate would be ideal over others:

When cocoa is processed into your favorite chocolate products, it goes through several steps to reduce its naturally pungent taste. Flavonoids (polyphenols) provide this pungent taste. The more chocolate is processed (such as fermentation, alkalizing, roasting), the more flavonoids are lost.

To date, dark chocolate appears to retain the highest level of flavonoids. So your best bet is to choose dark chocolate over milk chocolate. And dark chocolate contains less sweetener, so whether you're consuming real sugar (that we definitely want to keep low), or sugar substitutes (which you'll want to keep to a minimum as well — especially if they're sugar alcohols), dark chocolate is a better bet.

Some chocolate manufacturers are studying ways to retain the highest level of flavonoids while still providing acceptable taste, so we may soon see good news in this arena.

What about all of the fat in chocolate?

You may be surprised to find out that cocoa butter, the fat in chocolate, isn't bad news. Cocoa butter, is comprised of equal amounts of oleic acid (the monounsaturated fat found in olive oil), stearic, and palmitic acids.

Research indicates that stearic acid appears to have a neutral effect on cholesterol, neither raising nor lowering LDL-cholesterol levels.

However, this great news does not give us a license to consume as much dark chocolate as we?d like. First, be cautious as to the type of dark chocolate you choose: chewy caramel-marshmallow-nut-covered dark chocolate is by no means a healthy food option. What wreaks havoc on most chocolate products is the additional sugar and calories added from other ingredients.

Second, there is currently no established serving of chocolate to reap the touted cardiovascular benefits. However, what we do know is you no longer need to feel guilty if you enjoy a small piece of dark chocolate once in awhile.

More research in this area is needed to determine just how much chocolate we chocolate-lovers can eat in order to acquire cardioprotective benefits. Until that time, enjoy chocolate in moderate portions a few times per week, keeping track of the carbohydrate counts and amounts of sugar alcohols, if any, that are included. Don?t forget to eat other flavonoid-rich foods like red wine, tea, onions, and cranberries.

Copyright © June 2005  Low Carb Luxury



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