Chocoholics rejoice: evidence shows some health benefits

If you’re anything like me, you have a sweet-tooth.

There are days I simply cannot resist the confectionary aisle at the supermarket, knowing full-well that I only came for milk and bread.

In an attempt to justify my chocoholic behaviour, I have come across a recent Harvard study which bodes well for my fellow chocolate lovers.

This study adds to the ever-growing research into the numerous health benefits of flavonoids – an antioxidant compound found in cocoa solids.

The study suggests that regular consumption of dark chocolate containing 60 to 70 percent cacao improves several cardiovascular risk factors, and likely reduces the overall risk of cardiovascular disease.

The high percentage of flavonoids found in dark chocolate causes dilation of blood vessels, effectively lowering blood pressure.

The study also concluded that dark chocolate increased insulin sensitivity, potentially lowering the risk of diabetes; and may even impact cholesterol, slightly decreasing LDL (bad) cholesterol while increasing HDL (good) cholesterol.

Obviously, the idea of chocolate as medicine is appealing.

But, it is possible to have too much of a good thing.

Commercial processing as well as the process of adding sugar in the average dark chocolate bar can counteract a large portion of its benefits.

Over consumption, and added sugar can contribute to weight gain, ultimately increasing the risk of cardiovascular disease and diabetes.

As with all things, the best advice is moderation.

Choosing a chocolate containing at least 70 per cent cocoa with as little added sugar as possible is your best bet.

A daily serving of one ounce, or roughly four squares of your favourite chocolate block will pack the highest concentration of health-benefiting flavonoids.

So, do yourself a favour, and satisfy that sweet-tooth with a few squares of 70 percent dark chocolate.

Dr Candice Tandy is an osteopath at The Health Creation Centre in Ocean Grove.