Science now confirms chocolate is healthy. Medical doctors are proving that chocolate is healthy through clinical trials and research. The word is spreading; from radio, to television, to Internet, doctors now confirm that chocolate has numerous health benefits both physically and emotionally. So how do we know which chocolate is truly healthy and good for us? Here are some healthy chocolate tips to help you find the chocolate that is right for you.
More and more people today are drawn to eating chocolate for health benefits. With nine out of ten people who love chocolate and one out of two of them eating it every day, this is indeed good news. What do we want to look for in a healthy chocolate? First of all, the more unprocessed cocoa powder a chocolate contains, the more flavanoids (plant based antioxidants) are present.
It is best to look for a chocolate with at least 70% unprocessed cocoa. Secondly, it should be a raw food chocolate. When chocolate is heated above one hundred degrees Fahrenheit the majority of the nutritional properties in the antioxidants are destroyed, leaving it devoid of the precious nutrients sought after in the first place. Seek to find a chocolate that has low-glycemic sweeteners, such as raw sugar cane, as opposed to refined sugar. Low glycemic chocolates are diabetic friendly and don’t leave you feeling “crashed”, due to high blood sugar spikes associated with refined sugars.
Not all chocolate is created equal. Another important point to consider when choosing a healthy chocolate is the ORAC rating. ORAC stands for oxygen radical absorbance capacity, which is a measurement of the antioxidants ability to eradicate disease-causing agents (free radicals). Some chocolate producers have ORAC ratings on their products, guaranteeing the antioxidant effectiveness. A company called Brunswick Labs tests antioxidants on a variety of foods, including chocolate, giving them a certified score. The higher the ORAC score the more antioxidants a food contains, thus healthier for the body.
Not all dark chocolate is healthy for the body. Many people believe that if a chocolate has a high percentage of dark chocolate that it is automatically high in antioxidants. However, most chocolate is dutched (alkalized, to modify flavor and color) and roasted during processing. Dutching and heating destroys the antioxidants and their capacity to eradicate free radicals. It is also common for dark chocolate to be filled with refined sugars, caffeine, waxes, and unhealthy fillers, which are all well known for contributing to adverse health effects.
Chocolate that is considered healthy has certain characteristics. One should consider where the cocoa beans come from. Cocoa beans harvested in more rugged, harsh conditions are more potent and richer in polyphenols (antioxidants). It is also important to know what the growing conditions are and what types of farms the beans are grown on. Cocoa trees that are grown next to other fruit trees often produce milder beans.
A natural, privately controlled setting is best at producing beans without use of pesticides. Another point to consider is fillers and fats. Chocolate rich in healthy fats such as cocoa butter and omega fatty acids are beneficial to the body. Avoid chocolate with milk fats or hydrogenated oils….bad fats. It is also of great importance to know that Not all chocolate contains caffeine, though caffeine is often associated with chocolate, it is not a naturally occurring ingredient. Caffeine is usually added to commercial chocolates.
Eating the right chocolate on a steady basis can be a great benefit to your health. Knowing the ingredients, processing methods, ORAC ratings, and growing conditions can enhance your choices and experiences with chocolate.
The bottom line; yes you CAN have your chocolate and EAT it too!
