The Benefits of Dark Chocolate!!

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By Sharon C. Groves
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Come Over to the Dark Side! No, we’re not talking about Darth Vader. We’re talking about cocoa……aka DARK CHOCOLATE. Yes, it is healthy for you.
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Chocolate was once highly valued and considered as “Nectar of the Gods”. Chocolate is a range of foods derived from cocoa, mixed with finely powdered sugar to produce a solid confectionery.
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There are three types: Milk chocolate is made with milk and sugars and is only about 10% cocoa.While not devoid of all nutrients, there may be a better choice. Cadbury is the brand leader in the United Kingdom and Hershey’s is most popular in the USA.
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Dark chocolate, also known as “plain” or “black” chocolate adds fat and sugar with a lower amount of milk or no milk at all. Dark chocolate can be eaten as is, or used in cooking. Cocoa percentages usually range from 70% to 99%. “Dark” is also known as semisweet and extra dark as bittersweet. Percentages of cocoa in chocolate varies widely.
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White chocolate is made from sugar, milk, and cocoa butter without cocoa solids.
Don’t forget cocoa powder and how our moms fixed us cups of hot cocoa on a chilly morning with buttered toast. Yum!
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With all the talk about how certain types of chocolate are good for you, it’s easy to find an excuse to eat it. But before you start eating chocolate bar after bar, there is a small catch to all this. Chocolate, no matter the type, is still a source of calories and because it tastes oh-so-good, it’s easy to overdo it.
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The question remains: Milk Chocolate vs. Dark Chocolate? Although milk chocolate may taste great, it’s not nearly as good for you as dark chocolate. This is because milk chocolate contains less original cocoa bean than dark chocolate. Although milk chocolate does contain cocoa solids, it’s often diluted with milk, sugar, and cream.
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Plus, not all chocolates are created equal. To get the health benefits, you really have to know which chocolate bar offers the most amount of nutrients and the least amount of calorie-ridden fat and sugar. Shoot for chocolate that is at least 80% or higher in cocoa and NOT processed with alkali. Processing with alkali renders less flavanols. This is called “Dutching”.
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Cocoa is a fabulous source of flavonoids, a special class of antioxidants that are the primary reason chocolate is now considered to be a good-for-you treat.
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The higher the percentage of cocoa, the more flavonoids, and the better for you the chocolate becomes. Plus, dark chocolate varieties often have less added sugar and fat which can also improve it’s overall nutritional value.
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Flavonoids are often found in wine, fruits, vegetables, and, of course, dark chocolate. They have been shown to reduce the amount of cell damage often implicated in heart disease, improve vascular functions, and can assist in lowering blood pressure. Flavonoids can also enhance the power of vitamin C and prevent inflammation throughout the body when eaten in proper amounts. Some studies have also shown that they may be beneficial in keeping blood glucose levels stable and may help normalize cholesterol levels as well.
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Another point to remember when choosing chocolate is, currently the FDA does not allow a product to be labeled as “chocolate” if contains vegetable fats or oils. However, some are labeled as “chocolatey” or “made with chocolate” as with Hershey’s Mr. Goodbar.