I’ll bet you think I’m going to tell you not to indulge, or to eat carob "chocolates" instead (carob is a healthy chocolate substitute that hails from the pea family).
Nope! I love chocolate, and I recommend it because it has great health benefits.
Chocolate is made from the beans of the cacao tree. Cacao is the powdery substance that results when cacao beans are dried, and it’s loaded with antioxidants that protect against heart disease and cancer. Studies show compounds in chocolate can boost good cholesterol, lower blood pressure and help prevent blood clots. And theobromine, another chocolate ingredient, improves blood flow to the heart.
The rule is, the darker the chocolate, the higher the percent of cacao it contains, making it the healthiest kind of chocolate. Limit yourself to a piece or two of dark chocolate, the healthiest kind.
Try to choose bars that contain 65%-85% cacao. Milk chocolate contains fewer, if any, of these powerful antioxidants. And white chocolate? Forget about it – it doesn’t even rank!
Avoid candy bars merely coated with chocolate and jam-packed with sugar, artificial flavors and partially hydrogenated oils. And steer clear of truffles stuffed with maple, raspberry and vanilla “cream.” Those are usually sugar-laden calorie bombs.
It may be a little more costly, but splurge on a small box or bar of high-quality dark chocolate. So choose wisely, and enjoy your chocolate!
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