The latest news about chocolate is encouraging: an analysis of
several studies involving data on more than 100,000 people suggested
that those who reported eating chocolate regularly lowered their risk of
heart disease by more than one-third. That may be cause for celebration
among chocolaholics, but of course, there's a catch to it: the studies
involved were all observational - that is, they all looked at chocolate
consumption and health as reported by participants. The analysis didn't
directly compare those who ate a set amount of chocolate per week with
those who consumed a placebo (in this case, a chocolate look-alike and
taste-alike), as would be required in a clinical trial to investigate
chocolate's effects on the heart. What's more, the studies included
reports of consuming chocolate in all its forms - dark, milk, in drinks,
cookies and desserts. And it didn't specify how much chocolate study
participants ate. Still, if the analysis has any merit, people who eat
lots of chocolate regularly may find that they have healthier hearts
than those who don't. The analysis, from England's University of
Cambridge, was published August 29 in BMJ online.
My take? Chocolate is a source of polyphenols (the same type of antioxidants found in red wine). Stearic acid, the fat it contains, doesn't affect cholesterol levels, and studies have shown that flavonoids in dark chocolate help reduce the stickiness of platelets, cells that play an important role in blood clotting. As a result, blood takes longer to clot, reducing the danger of coronary artery blockages. Chocolate's polyphenols also appear to boost levels of HDL (the "good" cholesterol) and lower LDL (the "bad" cholesterol), at least in the lab. I recommend consuming good-quality dark chocolate that is at least 70 percent cocoa as a healthy snack, as long as you don't go overboard. An ounce or two a few times a week is good for you.
Source: http://www.drweil.com/
My take? Chocolate is a source of polyphenols (the same type of antioxidants found in red wine). Stearic acid, the fat it contains, doesn't affect cholesterol levels, and studies have shown that flavonoids in dark chocolate help reduce the stickiness of platelets, cells that play an important role in blood clotting. As a result, blood takes longer to clot, reducing the danger of coronary artery blockages. Chocolate's polyphenols also appear to boost levels of HDL (the "good" cholesterol) and lower LDL (the "bad" cholesterol), at least in the lab. I recommend consuming good-quality dark chocolate that is at least 70 percent cocoa as a healthy snack, as long as you don't go overboard. An ounce or two a few times a week is good for you.
Source: http://www.drweil.com/
