DARK CHOCOLATE
Chocolate, or cocoa, in its pure form, is bitter. To make it more palatable, chocolatiers add cocoa butter, milk, and sugar. When there is less than 100% cocoa in your chocolate confectionery, what completes it is the cocoa butter, sugar, and milk. For a confectionery to be considered “dark chocolate” the amount of cocoa should range in the 50% and up, although some consider at least 70% cocoa to be their standard of “dark chocolate”.
Cocoa in itself is rich in flavonoids. Flavonoids are naturally occurring antioxidants found in abundance in some plant-based foods like coffee, tea, and grapes. There are several benefits associated to flavonoids. Among these benefits are improved cholesterol levels (more of the good, less of the bad cholesterol), improved blood pressure, prevention of thrombosis formation (unwanted blood clots), coronary artery function, and insulin sensitivity. Aside from these proven benefits from its flavonoids, cocoa also presents another benefit for heart health: it reduces adhesion molecules. Adhesion molecules are proteins that enable substances to stick to the walls of blood vessels. When adhesion molecules are high, there is a higher risk that there will be a buildup of plaque in the blood vessels, and that the plaque will create an obstruction that impedes blood flow. By reducing the amount of adhesion molecules, there will be a reduction in the risk of clogging up the blood vessels.
Remember that the beneficial component in chocolate confectionery is the cocoa. The less cocoa there is in the mix, the more there are of sugar and saturated fats that are quite harmful to your health. This is why “dark chocolate” is specified as the heart-healthy food, not just any chocolate. The “darker” the chocolate, meaning the higher the percentage of cocoa in the mix, the better for your health (and the bitter for your tongue — pun intended). Aim for at least 70% cocoa in your dark chocolate. Less than that and you’ll be consuming more sugar than ideal.
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