Betsy Ann, Sarris, and Hershey are some of my favorite brands of chocolate. It gives me that mid-afternoon boost of energy, improves my mood, and not to mention tastes delicious. If consumed in moderation some kinds of chocolate can actually be good for you.
In the CNN article (linked below) I read, they performed research at Tufts University. Jeffrey Blumberg, director of the Antioxidants Research Laboratory found hypertensive people who ate 3.5 ounces of dark chocolate per day for two weeks saw their blood pressure drop significantly. Also, chocolate milk may help you recover after a tough workout.
Of course with all the calories chocolate has, it should not be a substitute for fruits and vegetables, you need the vitamins, and potassium that they provide your body.
Heart– Yes! It helps reduce blood pressure levels. Also it can decrease the risks of cardiovascular disease for people with hypertension. Cocoa Increases supply of blood to the brain, but dark chocolate reduces oxidative stress and contains high levels of antioxidants.
Preventing Cancer– Yes! Dark Chocolate, which contains 13,120 ORACs (Oxygen Radical Absorbance Capacity Units), can help prevent Alzheimer’s disease, arthritis, and cholesterol problems.
Mood Elevation- Yes! Serotonin and Dopamine are the two chemicals governing moods in the body. Cocoa contains monoamine oxidize inhibitors which flow freely in the bloodstream for longer periods of time which keeps the mood elevated.
Brain– Yes! Chocolate may boost one’s concentration and attention span, enhances memory, also problem solving skills as it increases blood flow to the brain.
Skin– Yes! Researchers believe that the flavonoids (flavonoids- Vitamin P and Citrin – plant nutrients which are non-toxic and beneficial to the human body) in cocoa absorb UV light, thereby protecting the skin and improving its appearance. These flavonoids also help in fighting wrinkles and also help slow down the aging process.
Teeth– Somewhat! Besides chocolate conducing to teeth decay scientists have said that chocolate has the ability to offset the acid producing potential of the sugar it contains. The tannins (a vegetable, defensive compounds that counteracts bacteria and fungi) in cocoa interfere with the action of bacteria on the teeth, which reduces cavity formation. The cocoa content in chocolate is good for teeth; however, it’s the sugar that causes the trouble.
You can find all of this information at:
Buzzle Articles
I added chocolate to my diet during my marathon training. Chocolate milk was a great drink for recovering after my long runs, It gave me the protein and vitamin D that I needed.