If you love chocolate, and who doesn’t, go for the dark. Studies have shown that dark chocolate is actually good for us. One heroic element in dark chocolate is cocoa phenols which helps lower high blood pressure. Chocolates made in Europe are generally richer in cocoa phenols than those made in the U.S. Another is flavanols, antioxidants that help repair damage done by free radicals, and help prevent arteries from becoming blocked by blood platelets.
Milk added to chocolate negates the helpful nature of the cocoa bean and white chocolate really isn’t chocolate at all.
All dark chocolates are not created equal. Cocoa contents can vary from 10 percent to as high as 94 percent per bar. Processing methods can lower flavanol levels so aim for a minimum of 60 percent cocoa. The higher the cocoa levels the deeper the flavor is as well. Quality chocolate is made with cocoa butter and milk fat. If vegetable oil or hydrogenated oil is included, skip it. Also check the label for zero trans-fats. And remember, even though it has healthy elements, dark chocolate is still high in calories, on average 250 calories per 1.5 ounces – about the size of a 1/3 inch of business cards. (OK, not the whole bar, but I’ll take it!)
All this label reading can feel like a drag, but it’s so worth it. You not only get to eat chocolate guilt -free, but your health benefits as well. Plus, if you give your Valentine the “good” chocolate, you may receive hugs rather than a whack on the head with the box.
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