untitled

According to the editors of the Journal of the American College of Nutrition (JACN), flavonoid-rich
dark chocolate may improve artery flexibility while increasing an antioxidant that may help prevent blood
clots. Whereas this is likely, and may be true, the problem with the study is that it didn’t include a control
(placebo) group. So there was no one to compare to. Besides, the common chocolate you buy in stores
doesn’t improve artery flexibility—it’s the flavonoids in dark chocolate and raw cocoa beans that have
this effect. These same flavonoids are also found in apples, grapes, broccoli, onions, berries, and dozens
of other foods, some of which the subjects of the study most likely consumed besides the chocolate. Of
course, the study was sponsored by a chocolate producer, Mars candy company, which was so generous to
also supply the chocolates for the “study.” If the study has any real value, why didn’t the researchers
announce that flavonoids, as found in most plant foods, such as broccoli and fruits, grape juice and, yes,
also chocolate, are beneficial for your arteries? But no, they were obliged by their sponsors to announce
that “chocolate is beneficial for your arteries.” All this is in total disregard to all the other things that are
contained in chocolate, that is, lots of sugar, milk, preservatives, coloring agents, artificial flavorings, etc.
The American Dietetic Association (ADA) which is supported by a grant from Mars, Inc. has a section
on their website entitled, “Chocolate: Facts and Fiction.” Although dietary sugar intake is a big factor for
the millions of people who have type 2 diabetes or peripatetic conditions, the ADA advices, “If you have
diabetes, ask your health professional how to incorporate chocolate into your eating plan.” This sounds
like “sound” medical advice. I would stay away from any of the ADA’s dietary advice. You never know
what kind of sickness you may develop because of it.
The truth of the matter is that real chocolate consists of largely fermented, roasted chocolate beans that
are packed with nutrients. The word “chocolate” comes from the Aztecs of Mexico, who called it “bitter
water.” They associated chocolate with the goddess of fertility. It was always used as a beverage, never as
a solid food. Its numerous benefits were known to them.
Today’s largely “fake” chocolate consists mostly of cocoa butter, milk or milk powder, sugar and other
ingredients, such as emulsifiers that improve smoothness and flavor. The finest plain dark chocolate
contains at least 70% cocoa (solids and butter), whereas the most expensive milk chocolate usually
contains about 50% cocoa. High-quality white chocolate contains around 30% cocoa. Most mass-
produced chocolate contains as little as 7 percent cocoa and fats other than cocoa butter. These
“chocolate” products have little to do with chocolate because of the low or virtually non-existent cocoa
content.
The chocolate that most people consume is relatively inexpensive. Production costs can be decreased
by reducing cocoa solid content or by substituting cocoa butter with a non-cocoa fat. The announcement
by Mars and other candy producers that “chocolate is good for your heart” applies only to a tiny fraction
of the chocolates sold, and therefore is misleading. The health claims made are part of a clever marketing
campaign to sell more chocolate of any kind, knowing well that most people buy the cheapest chocolate
available. The proclaimed health benefits of chocolate can, however, only be applied to fermented,
roasted cocoa beans and the more expensive dark chocolate with mostly natural and healthy ingredients.
Dark chocolate, which has a strong bitter taste, has shown the same blood-thinning benefits as aspirin,
but without the harmful side effects and increased risk of heart attack and stroke. Regular chocolate has
never shown any health benefits, but lots of harmful side effects, including weight gain and obesity.