Healthy chocolate? You bet!
INCH ME; I MUST BE DREAMING. The food of the Consumers
gods—Theobroma cacao—now can be considered a have little means
Phealthy daily indulgence, if eaten in moderation and for learning which
without excessive quantities of other ingredients mixed in. chocolates might
The smooth, creamy texture of dark chocolate offers be the most benefi-
antioxidant activity that helps protect against free-radical dam- cial. Generally,
age. Among these substances are flavonoids, which the diges- however, the darker
tive system uses to repair damage and shield cells from toxins. the chocolate, the
Flavonoids help blood vessels relax, dilate and stay flexible. greater the benefits.
They behave like aspirin by preventing blood clots. When selecting
Cocoa has been found to reduce blood platelet stickiness. A a chocolate bar,
study of men from Holland who regularly ate cocoa products consider not only
showed they had lower blood pressure and were less likely to die how much cocoa
from cardiovascular disease than those who avoided chocolate. the chocolate contains, but also how “green” the chocolate is.
In Panama, the Kuna Indians drink large amounts of cocoa, Many stores offer a variety of brands of both organic and fair-
and do not experience age-related increases in blood pressure. ly traded dark chocolate.
Aside from heart-healthy benefits, chocolate appears to So go ahead, eat some dark chocolate—and honor “the
assist the immune system, reducing arthritis and other autoim- gods” as well as those who bring these divine treats to our
mune diseases. Chocolate also increases insulin sensitivity and tongues.
decreases blood glucose levels.
About the author: Heidi Bright Parales, M.Div.,
Currently, research suggests chocolate might slow cancer
is a local free-lance writer, editor and photogra-
cell growth.
pher who preserves family memories for others.
All chocolates, however, are not created equal. According
www.preservefamilymemories.com. She also is
to an editorial in The Lancet, cocoa flavonoids taste bitter and
the author of Hidden Voices: Biblical Women
pungent, and are removed from the chocolate by many manu-
and Our Christian Heritage (Smyth & Helwys,
facturers. The more chocolate is processed, the more
1998). She can be contacted at 513.774.9882
flavonoids are lost. The flavonoids are then replaced by fat,
sugar and other ingredients to increase palatability. Milk might Sources:
www.clevelandclinic.org/heartcenter,
even interfere with the body’s ability to absorb what flavonoids
www.rps.psu.edu,
nihrecord.od.nih.gov,
www.uabhealth.org,
remain.
www.npr.org,
nccam.nih.gov/news
Putting healthy chocolate
Alter Eco fair trade Dark Chocolate Twist reminded me
of Christmas with its tiny pieces of crystallized orange peel.
to the taste test
The 57 percent cocoa bar finished with a zesty marmalade
flavor.
When Dan Korman, owner of
Dagoba organic chocolate with chilies and
Park+Vine in downtown Cincinnati,
nibs (bits of roasted cocoa beans), 74 percent
donated four brands of chocolate to taste
cacao, probably will appeal to lovers of spicy
test for this assignment, my son and I glad-
foods. My son commented, “It provides a per-
ly accepted. Here are our assessments:
fect edge to round out the chocolate.” Dagoba
Equal Exchange chocolates are
provides full-circle sustainability for its farm-
organic. The Dark Chocolate with
ers.
Almonds bar is 55 percent cacao, tasting
Fair Trade-certified Divine 70 percent
pungent but smooth throughout, yet leav-
Dark Chocolate offers a smooth, creamy tex-
ing a lingering cocoa flavor.
ture with lasting enjoyment for the palate.
14 Whole Living Journal May-June 2008
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32