Milk vs. Dark Chocolate: A Nutritional Comparison

Milk chocolate and dark chocolate may appear similar, but they differ significantly in taste, texture, and nutritional content. These differences stem largely from the ratio of cocoa solids, sugar, and milk used in their production.

Dark chocolate typically contains 70% or more cocoa solids and minimal milk content. This high cocoa concentration makes it a powerful source of flavonoids, a group of antioxidants associated with cardiovascular benefits, such as improved blood flow and reduced blood pressure. Studies from recent years also suggest that moderate consumption of dark chocolate may support cognitive performance and reduce markers of inflammation. Nutritionally, dark chocolate tends to have more iron (8.02mg per 100g), magnesium, and dietary fiber (7g), while being lower in sugar (47.9g) than milk chocolate.

In contrast, milk chocolate includes added milk solids and a higher amount of sugar (51.5g per 100g), giving it a creamier texture and sweeter flavor. The milk content boosts levels of calcium (189mg) and vitamin B2 (riboflavin), making it beneficial for bone health. Milk chocolate also contains slightly more protein, though it has less iron (2.35mg) and fiber (3.4g) than dark varieties. It generally has more saturated fat, which, when consumed in excess, may contribute to elevated cholesterol levels and other health issues.

In terms of calories, both are comparable—dark chocolate at 546 kcal and milk chocolate at 535 kcal per 100g. The choice between them depends on individual health goals. If you're aiming to increase antioxidant intake and reduce added sugars, dark chocolate is the better option. However, if you prefer a sweeter taste and seek a source of calcium and riboflavin, milk chocolate can be a satisfying treat when consumed in moderation.
Milk vs. Dark Chocolate: A Nutritional Comparison

Dark Chocolate vs. Milk Chocolate: Which Is Healthier for Your Heart?

Milk chocolate, while undeniably delicious, doesn’t offer the same cardiovascular benefits as dark chocolate. This distinction is largely due to the difference in flavonoid content between the two. Flavonoids, which are naturally occurring compounds found in plant-based foods like cocoa beans, are responsible for many of the health benefits associated with dark chocolate. These compounds act as powerful antioxidants, helping to protect the body from oxidative stress, which can damage cells and contribute to chronic diseases such as heart disease. In addition, flavonoids are known to improve blood flow, reduce the risk of blood clots, and lower blood pressure by promoting the production of nitric oxide, a compound that relaxes blood vessels.

Milk chocolate, on the other hand, contains a significantly lower concentration of cocoa solids, where these beneficial flavonoids are found. This is because milk chocolate is made by blending cocoa with milk solids, sugar, and sometimes other ingredients, which dilutes the flavonoid content. As a result, the antioxidant and anti-inflammatory properties of milk chocolate are far less potent compared to those of dark chocolate. While dark chocolate typically contains 50-90% cocoa solids, milk chocolate usually has only about 10-50%. The higher sugar content in milk chocolate further detracts from its potential health benefits, as excessive sugar consumption is linked to weight gain, increased risk of diabetes, and other metabolic disorders.

Despite its lower health benefits, milk chocolate still has its place in a balanced diet. It can provide a quick source of energy due to its sugar content, and many people find that eating it helps boost their mood by triggering the release of endorphins and serotonin. For those who prefer the taste of milk chocolate, choosing varieties with a higher cocoa content can offer a middle ground between indulgence and health benefits.

In conclusion, while milk chocolate can be enjoyed in moderation, it doesn’t offer the same heart-healthy benefits as dark chocolate. For individuals focused on improving cardiovascular health, dark chocolate, with its rich flavonoid content, remains the superior choice.
Dark Chocolate vs. Milk Chocolate: Which Is Healthier for Your Heart?

Dark Chocolate: A Heart-Healthy Treat for Reducing Blood Clots

Dark chocolate, rich in flavonoids, has been shown to lower the risk of blood clots, offering a delicious way to support cardiovascular health. Flavonoids are naturally occurring compounds with antioxidant properties, and dark chocolate is especially high in these, particularly epicatechin. This particular flavonoid helps improve blood flow by promoting the production of nitric oxide, which relaxes blood vessels. Relaxation of the blood vessels, known as vasodilation, improves circulation and reduces pressure within the vessels, lessening the strain on the heart and lowering the risk of hypertension. In turn, this reduced pressure makes it more difficult for blood clots to form, offering similar benefits to those of aspirin, which is widely used to thin the blood and prevent clotting.

Research from Johns Hopkins University revealed that consuming a small amount of dark chocolate daily can thin the blood and reduce platelet clumping. Platelets are tiny blood cells that clump together to form clots, which can block blood vessels and lead to severe cardiovascular events such as heart attacks or strokes. The study demonstrated that participants who consumed dark chocolate had slower platelet clumping times, meaning that their blood was less likely to clot rapidly. This is a key factor in preventing thrombosis, a condition where clots form in blood vessels, potentially causing life-threatening complications.

Additionally, dark chocolate’s antioxidant properties help combat oxidative stress. Oxidative stress, a condition where the body's ability to neutralize harmful free radicals is overwhelmed, can damage cells and contribute to the development of cardiovascular diseases. By reducing oxidative stress, the antioxidants in dark chocolate further support cardiovascular health.

However, despite these benefits, it is essential to consume dark chocolate in moderation due to its high calorie, sugar, and fat content. Experts suggest limiting intake to about one or two small squares, or around two tablespoons, daily to gain the heart-healthy benefits without excess calories.

In conclusion, incorporating dark chocolate into your diet can be a heart-healthy choice, potentially lowering the risk of blood clots and improving cardiovascular health. Consumed in moderation, it is a delightful and practical way to support your overall well-being.
Dark Chocolate: A Heart-Healthy Treat for Reducing Blood Clots

Health Benefits of Proanthocyanidins in Dark Chocolate

Proanthocyanidins are a group of polyphenolic compounds found abundantly in dark chocolate, known for their potent antioxidant properties. These compounds belong to the flavonoid family and are responsible for many of the health benefits associated with dark chocolate consumption. Flavonoids, such as proanthocyanidins, are plant-based compounds that contribute to the bitter taste of dark chocolate and are linked to its health-promoting qualities. Unlike milk chocolate, which contains smaller amounts of these compounds, dark chocolate, especially varieties with a cocoa content of 70% or more, is a rich source of proanthocyanidins.

One of the primary benefits of proanthocyanidins is their ability to neutralize free radicals, which are unstable molecules that can cause cellular damage and contribute to chronic diseases such as cancer and heart disease. Free radicals are formed naturally in the body through normal metabolic processes but can be exacerbated by environmental factors such as pollution, smoking, and unhealthy diets. By scavenging these free radicals, proanthocyanidins help protect cells and tissues from oxidative stress, a major contributor to aging and degenerative diseases.

In addition to their antioxidant activity, proanthocyanidins in dark chocolate have been shown to improve cardiovascular health. Studies suggest that regular consumption of dark chocolate rich in these compounds can help reduce blood pressure, improve blood flow, and decrease the risk of blood clots. These effects are partly due to the ability of proanthocyanidins to enhance the production of nitric oxide, a molecule that relaxes blood vessels and improves circulation. This increased nitric oxide production can also lead to better vascular function and lower the risk of hypertension, making dark chocolate a heart-healthy option when consumed in moderation.

Moreover, proanthocyanidins may have anti-inflammatory properties, which can further contribute to their protective effects against cardiovascular diseases. Chronic inflammation is a known risk factor for heart disease, and by reducing inflammation, these compounds can lower the likelihood of developing cardiovascular issues. They also play a role in improving insulin sensitivity, which can help manage blood sugar levels and reduce the risk of type 2 diabetes.

Overall, the presence of proanthocyanidins in dark chocolate makes it a beneficial treat for those looking to improve their health. However, it is important to consume dark chocolate in moderation, as it can be high in calories and sugar. Despite its health benefits, overconsumption may lead to weight gain and negate its positive effects.
Health Benefits of Proanthocyanidins in Dark Chocolate

Dark Chocolate: A Delicious Path to Better Health

Recent studies confirm that chocolate, particularly dark chocolate, offers surprising health benefits. This is the nutrition news we've all been waiting for: indulging in chocolate can be good for us!

Dark chocolate, especially varieties with high cocoa content, is rich in heart-healthy antioxidants. These antioxidants include flavonoids, a group of compounds known to support cardiovascular health. Flavonoids help prevent the oxidation of LDL cholesterol, which is often referred to as "bad" cholesterol. Additionally, they have been shown to raise levels of HDL cholesterol, the "good" cholesterol, in the blood. Elevated HDL levels are associated with a lower risk of heart disease. There’s also emerging evidence suggesting that the flavonoids in cocoa may play a role in cancer prevention by protecting cells from damage.

However, not all chocolate varieties offer these benefits. The healthy flavonoids are primarily found in cocoa butter and cocoa solids. Milk chocolate, which is diluted with milk and sugar, contains significantly lower amounts of these beneficial compounds. As a result, it provides fewer health benefits compared to dark chocolate. For those seeking to enjoy chocolate's health perks, opting for dark chocolate with high cocoa content is the best choice.
Dark Chocolate: A Delicious Path to Better Health

Dark Chocolate Health Benefits

'Tis the time of year when the act of giving and savoring the delightful realm of sweets, particularly with a loved one, is widely accepted. However, recent research provides compelling reasons not to limit chocolate indulgence to a seasonal occurrence.

Research conducted in Italy indicates that dark chocolate yields health benefits akin to vitamin C, enhancing insulin utilization and reducing blood pressure. The inquiry focused on two main chocolate types: dark and white. Dark chocolate contains cocoa solids and sugar but lacks milk solids (found in milk chocolate), while white chocolate, despite its name, lacks cocoa solids and is composed of cocoa butter, milk solids, and sugar.

The study revealed that participants consuming 100 grams of dark chocolate daily for 15 days experienced lower blood pressure and increased insulin sensitivity compared to their pre-experiment conditions. Researchers attribute these advantages to the presence of flavonoids in dark chocolate, renowned for their potential to mitigate heart disease and cancer risks. Flavonoids, a group of plant compounds with antioxidant properties, have been found to improve cardiovascular health by promoting blood vessel function and reducing inflammation. This suggests that the health benefits associated with dark chocolate go beyond simple pleasure.

Conversely, white chocolate, lacking cocoa solids where flavonoids reside, demonstrated no such effects. The absence of these beneficial compounds may explain why white chocolate doesn't offer the same health advantages as its darker counterpart.

Does this suggest a shift from celery and carrot platters to chocolate assortments or from "an apple a day" to "a chocolate bar a day"? The resounding answer is likely "no." While the research highlights potential health benefits associated with dark chocolate, moderation remains key. Dark chocolate, despite its advantages, still contains sugar and calories that can contribute to weight gain and other health issues if consumed excessively.

Nonetheless, being cognizant of this nugget of information and anticipating potential revelations in the future won't dissuade a health-conscious individual from occasionally savoring the irresistible richness of a quality piece of dark chocolate. As research in this field continues, it opens the door to a more nuanced understanding of the relationship between certain foods and our health, emphasizing the importance of a balanced and varied diet.
Dark Chocolate Health Benefits

Polyphenols in dark chocolate

Dark chocolate contains natural compounds that possess biological functions and serve as antioxidants. These compounds include polyphenols, flavanols, catechins, and others.

Given its high concentration of polyphenols, dark chocolate offers a substantial source of antioxidants that have the potential to regulate blood sugar levels, counter oxidative damage, enhance the immune system, and lower the risk of heart disease. Research indicates that when consumed alongside foods like almonds and cocoa, the polyphenols present in dark chocolate could contribute to reducing specific types of LDL cholesterol.

The polyphenols derived from cocoa may also act as protective measures against diseases in which oxidative stress is implicated, such as cancer. Additionally, these polyphenols exhibit effects that impede excessive cell proliferation, counteract mutations, provide defense against chemical harm, and even play a role in preventing tooth decay.

Studies detailed in the journal Molecules (2009;14:200–209) have confirmed the connection between the amount of cocoa mass in chocolate and the content of polyphenols. In dark chocolate, the polyphenol content was measured at 578 mg/100 g, while milk and white chocolates contained 160 mg/100 g and 126 mg/100 g, respectively.
Polyphenols in dark chocolate

What is dark chocolate?

Dark chocolate contains 50-90% cocoa solids, cocoa butter, and sugar, different from milk chocolate which contains anywhere from 10-50% cocoa solids, cocoa butter, milk in some form, and sugar.

The more cocoa and less sugar dark chocolate has, the more bitter it will taste and a small amount is considered a healthful snack. Dark chocolate product with a higher percentage of cocoa may have a larger amount of the nutrients that deliver its benefits.

These beneficial compounds can include:
*Flavanols
*Polyphenols
*Theobromine

Dark chocolate contains a decent amount of soluble fiber and is loaded with minerals. Nutrients in dark chocolate include 46% carbohydrates, 43% fats, 8% protein, and 1% water.

A 100-gram bar of dark chocolate with 70–85% cocoa contains:
*11 grams of fiber
*66% of the DV for iron
*57% of the DV for magnesium
*196% of the DV for copper
*85% of the DV for manganese

Dark chocolate contains up to 2-3 times more flavanol-rich cocoa solids than milk chocolate. Flavanols have been shown to support the production of nitric oxide (NO) in the endolethium (the inner cell lining of blood vessels) that helps to relax the blood vessels and improve blood flow, thereby lowering blood pressure.

Beneficial effects of dark chocolate on blood pressure might be more significant in older people and those with a higher risk of cardiovascular disease, as opposed to younger, healthy individuals.

Consuming dark chocolate with high percentages of cacao, such as 70 percent, may benefit your brain. Eating 48 grams (g) — a little more than 1.5 oz — of 70 percent cacao organic chocolate increased neuroplasticity, the brain’s ability to form new synaptic connections, which could have positive effects on memory, cognition, and mood.

Dark chocolates are classified as bittersweet, semi-sweet, and sweet dark chocolate. The cocoa content of commercial dark chocolate bars can range from 30 percent for sweet dark chocolate to 80 percent (or higher) for extremely dark, bitter bars.

It can be chopped, ground, shaved, or melted and is preferred for ganache, glazes, mousse, and pudding.
What is dark chocolate?

Semi-sweet Chocolate

There are also different types of chocolates classified according to their taste. Thus, there is the sweetened chocolate, semisweet chocolate, milk chocolate, German sweet chocolate etc.

Semi-sweet chocolate is a subcategory of dark chocolate. Dark chocolate must have a minimum of 35% cocoa solids. The range of ‘sweetness’ in semi-sweet chocolate varies greatly from bar to bar. Alongside sugar percentages, the amount of cocoa solids in a chocolate bar can determine whether it is considered semi-sweet. Ultimately, the higher the cocoa content, the more bitter the flavor.

Semi-sweet chocolate contains half sugar and half cocoa and is sweeter than bittersweet chocolate. There is no exact amount of sugar required to be called “semisweet,” but the name generally indicates that no more than 50% of the mass of the chocolate is sugar. It is used mostly in baking different confectionary items. If the amount of sugar is any higher than 50%, chocolate classifies as sweet chocolate.

Semisweet chocolate is not eaten as a candy but rather used in cooking. It has a sweet flavor, smooth texture and works well in baked goods, desserts, for coating and dipping. Semi-sweet chocolate may or may not have any milk. High percentage of cocoa solids in semisweet chocolate makes it rich and smooth.

The thing that makes semisweet chocolate special is that it has a good balance of chocolate and sweetness that makes it exceptionally versatile and able to work well in just about all recipes.
Semi-sweet Chocolate

Flavonoids in dark chocolate

The beneficial plant compounds in chocolate are called flavonoids, which contribute to the dark pigment in chocolate. Flavonoids are polyphenolic compounds found abundantly in cocoa.

Dark chocolate contains a high percentage (equal to 70 percent) of cocoa solids, and little or no added sugar. As a result, dark chocolate contains more health benefits. At the contrary, milk chocolate contains less flavonoids as evidenced by its lighter color.

Cocoa flavonoids are classified as flavanols and include the monomers, (-)-epicatechin, (+)-catechin, and procyanidins, the oligomers of these monomeric units. Flavonoids occur naturally in the cocoa plant as a way of protecting the plant. Their presence affects the taste of chocolate and they are responsible for the astringency in the unprocessed cocoa bean.

The flavonoid found in dark chocolate has been linked to decreases in blood pressure, improvements in endothelial dysfunction that promote vascular homeostasis, improvements in antiplatelet activity, improvements in insulin sensitivity, increases in high-density lipoprotein (HDL) cholesterol concentrations, improvements in cognitive, and antioxidant properties.

Furthermore, an increase in plasma antioxidant capacity and a decrease in plasma oxidation products are associated with elevated epicatechin concentrations. Research recently reported that the cocoa flavonoids decrease plasma leukotriene-prostacyclin ratios in human plasma and aortic endothelial cells (Journal of the American College of Nutrition, Vol. 23, No. 3, 197–204, 2004).
Flavonoids in dark chocolate

Dark chocolate can help lower high blood pressure

Dark chocolate and flavanol-rich cocoa products have attracted interest as an alternative treatment option for hypertension, a known risk factor for cardiovascular disease.

Recent studies indicate that regular intake of chocolate, particularly dark chocolate, has beneficial effects on cardiovascular disease risk by lowering blood pressure, insulin resistance, serum triglycerides, vascular reactivity, endothelial dysfunction, oxidative stress, indicators of inflammation, and anti-platelet activity (Corti R, Flammer AJ, Hollenberg NK, Luscher TF. Cocoa and cardiovascular health. Circulation. 2009;119:1433–1441).

According to the study, participants who enjoyed 100 grams of dark chocolate daily for 15 days had reduced blood pressure and become more sensitive to insulin than they were prior to the "experiment".

It has been hypothesized that flavonoid compounds found in foods, including epicatechin found in high-cocoa-solid chocolates, decrease the risk of death from coronary heart disease, cancer and stroke.

Polyphenols, in particular flavanols in cocoa products, have been shown to increase the formation of endothelial nitric oxide, which promotes vasodilation and consequently may lower blood pressure (Fisher ND, Hollenberg NK. Aging and vascular responses to flavanol-rich cocoa. J Hypertens. 2006;24:1575–1580).

Short-term administration of dark chocolate was followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy subjects. Therefore, the daily consumption of chocolate (25 g daily) containing polyphenol-rich; high-cocoa solids for 8 weeks would improve cardiovascular risk factors in patients with diabetes and hypertension (ARYA Atheroscler. 2015 Jan; 11(1): 21–29).
Dark chocolate can help lower high blood pressure

What nutrients are in dark chocolate?

Many studies show that beneficial nutrients can be found in dark chocolate. Dark chocolate is made up of cocoa solids and sugar but no milk solids (prevalent in milk chocolate) and white chocolate, although referred to as chocolate had no cocoa solids, but instead is made of cocoa butter (the fat in chocolate), milk solids and sugar.

One of the nutrients in dark chocolate is called a polyphenol. Polyphenols are apart of a large family of natural compounds found in a wide variety of plant foods. They are helpful in assisting the human body protect itself from free radicals that cause oxidation.

Researchers believe that the benefits of dark chocolate are because of the flavonoids it contains, which are associated with the ability to lower the risk of heart disease and some cancers.

The heart may be vulnerable to damage by oxidation and flavonoids of dark chocolate hold potential for positive heart health effects.

Dark chocolate contains small amounts of B-complex vitamins (thiamin, or B1; riboflavin, or B2; niacin; vitamin B6’ and folate), needed for releasing energy and creating the body’s building blocks. Bone-enhancing vitamin D and antioxidant E are found in dark chocolate, which are important nutrients, too.

According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively and lower blood pressure. According to the study, participants who enjoyed 100 grams of dark chocolate daily for 15 days had reduced blood pressure and become more sensitive to insulin than they were prior to the "experiment".

Dark chocolate is plentiful in magnesium, important for brain functioning. It also boasts other nutrients, such as copper, iron, manganese and zinc.
What nutrients are in dark chocolate?

Production of dark chocolate

Dark chocolate goes to the essence of what chocolate is because dark chocolate has a wealth of cocoa solids, and these gave chocolate its flavor and color.

Dark chocolate also contains cocoa butter, which carries that wonderful flavor to taste buds and makes it linger.

Dark chocolate processing
It is crucial that the plant flavonoids in dark chocolate stay intact while processing. Since the native form of coca seeds is quite unpalatable, it undergoes many manufacturing processes.

Cocoa pods are harvested, fermented, dried, cleaned and roasted. After the roasting and grinding processes, cocoa beans become a thick, dark, bitter paste called ‘cocoa liquor’: the most important component of chocolate.

Dark contains a high percentage (equal to 70%) of cocoa solids, and little or no added sugar. The compounds, not only confer to dark chocolate its typical astringent and bitter taste, but also significantly contribute to its antioxidant activity.

The ideal processing temperatures after melting and pre-crystallization are different for the different types of chocolate (dark, milk and white). For dark chocolate, processing temperature is 31-32 °C.

The industry has monitored the flavonoids losses over the whole chocolate process including the tree genotype, fermentation, drying and industrial process in order to be able to obtain a high flavonol concentration in the final dark chocolate.
Production of dark chocolate

Dark chocolate and insulin sensitivity

Cocoa and dark chocolate contain high levels of minerals and methylxanthines. These compounds can potentially influence glucose metabolism.

According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively.

It is suggested that a decline in endothelial function can lead to insulin resistance, which is results in a reduction of insulin mediated glucose uptake.

Two studies published (Hypertension 2005; 46: 398-405 and American Journal of Clinical Nutrition 2005; 81:611-614) showed that after 15 days of ingesting dark chocolate insulin sensitivity was increased and insulin resistance was decreased significantly.

The study is stemmed from earlier studies that showed the cocoa and dark chocolate polyphenols reduce blood pressure by increasing insulin-dependent nitric oxide bioavailability.

Furthermore, this improvement in insulin sensitivity has been correlated with an improvement in endothelial function, suggesting an association between the two events.

Caffeine in dark chocolate has been shown to reduce insulin sensitivity in healthy individuals (Can. J. Physio. Pharmacol. 2001:79: 559-65) and impair glucose metabolism in type 2 diabetes.
Dark chocolate and insulin sensitivity 

Dark Chocolate health benefits

Dark chocolate may help lower blood pressure in people with hypertension, and has been shown to decrease levels of low density lipoprotein (LDL), the ‘bad’ cholesterol, by 10 percent.

Including dark chocolate in diet may benefit the heart by helping arterial damage caused by free radicals, and inhibit aggregation which could cause a heart attack or stroke.

Dark chocolate contains high levels of antioxidants called flavonoids. The two most common flavonoids are catechin and epicatechin, both of which have potent antioxidant effects.

Flavonoids are shown to neutralize free radicals which are released during energy production and other processes in the body.

Free radicals can inflict damage to cells and tissues and is an indicator of oxidative stress. Oxidative stress is a process of free radical release.

There have also been studies indicating that the flavonoids in cocoa relax the blood vessels, which inhibits an enzyme that causes inflammation.

Epidemiological studies indicate that at inverse relationship exist between heart disease and the consumption of flavonoids.

Dark chocolate contains more cocoa than typical milk chocolate candy bar. Cocoa is rich in natural compounds that are powerful enough to make dark chocolate a superfood.

One ounce of dark chocolate ( 60-70% cocoa) has about 160 calories. It is rich in magnesium, a mineral that human body needs for normal nerve and muscle function; and provides 5% of daily need of selenium, a mineral the works as an antioxidant.
Dark Chocolate health benefits

Dark Chocolate

Dark Chocolate
The simplest type of chocolate, in processing terms, is dark chocolate.

Here the cocoa liquor, extra cocoa butter and sugar are mixed to form a stiff paste.

The paste is then passed through refining rolls on order to further reduce the particle size of the mixture (particularly of the sugar).

After refining, the resulting “flake” is “concealed,” i.e., mixed intensively with extra cocoa butter for several hours, of not days.

During conching, the viscosity of the chocolate is gradually educed and the flavor of the chocolate becomes more rounded.

Control of particle size, both during liquor grinding and in the subsequent roll-refining, is critical. Chocolate should not taste gritty, but neither should it be so fine that the texture becomes slimy.

Control of particle size also contributes to the control of chocolate viscosity, which is vital to the the chocolate manufacturer.

Viscosity must be reduced to the point where it is suitable for enrobing finished confectionary centers, or for molding into tablets.

Viscosity is directly related to the work that is put into the chocolate in the conche.

Viscosity can also be reduced by adding extra cocoa butter, but this will be an expensive route because of the cost of cocoa butter and it will not necessarily result in a preferred product.

Lecithin is also added at the conching stage as an aid to viscosity reduction.
Dark Chocolate

Blood Clots Risk Lowered by Dark Chocolate

Blood Clots Risk Lowered by Dark Chocolate
Eating a little bit of dark chocolate each day you could be reducing your chances of developing a blood clot. The researchers said that dark chocolate helps thin the blood, in pretty much the same way as aspirin does.

The research team had started studying aspirin's effect on platelets. Platelets are tiny particles in the blood that stick to each other, eventually forming clumps which make a clot. The scientists compare the blood of the chocoholics to those who had stopped eating chocolate. They found that the chocoholics' platelets clotted at 130 seconds (when taken out), compared to 123 seconds for the other people. In other words, the platelets of the chocoholics were taking longer to clot.

They concluded that chemicals, perhaps flavonoids, in the cocoa bean have a biochemical effect similar to aspiring in reducing platelet clumping. Platelet clumping can block a blood vessel and cause heart attacks.

The scientists say people could benefit from either having a bit of dark chocolate each day or a chocolate drink. It is important its sugar and butter content is minimal. The ideal amount would be about two tablespoons of dark chocolate each day.

Blood Clots Risk Lowered by Dark Chocolate

Chocolate A Healthy Food

Chocolate A Healthy Food
Chocolate actually is good for us. This is the nutrition news we have all been waiting for. And chocolate actually have a health benefits.

Recent studies show that cocoa and dark chocolate with a high cocoa content contain many heart-healthy antioxidants. They contain a compound called flavonoids which may help prevent the oxidation of LDL cholesterol and raise HDL cholesterol levels in the blood. There is also some evidence that these flavonoids may prevent certain cancers.

However, not all chocolate have these health benefits. The healthy flavonoids found in chocolate are found in the cocoa butter and cocoa solids. Milk chocolate is diluted with milk and sugar and contains little amounts of these substances, therefore providing fewer health benefits.

The darker the chocolate, the higher the cocoa content and the more antioxidants it contains. The cocoa butter is quite pricey so less expensive brands will replace the cocoa butter with milk fats and hydrogenated oils which are bad for health. Look for high quality chocolates with their main ingredients being cocoa butter and cocoa solids. Unsweetened cocoa powder is one of the purest forms of chocolate can be eaten and is lower in fat and calories than other chocolates.

Although this is great news for all chocolate lovers, don’t forget that most chocolate does still contain sugar and saturated fat. An ounce of chocolate contains around 135 calories. Therefore, enjoy a cup of hot cocoa or an ounce of chocolate once in awhile to contribute to health and not to waistline.
Chocolate A Healthy Food

Health By Chocolate: Why Dark Chocolate May Be Good For You

Chocolate drinks
It's that time of year when giving and indulging in the sweetness of sweets (especially with your sweetie) is seen as perfectly acceptable.

But, new research shows that there are more reasons than ever to NOT avoid or deny your chocolate cravings all year long.

According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively and lower blood pressure.

The research examined two out of three chocolate varieties, dark chocolate and white chocolate. Dark chocolate is made up of cocoa solids and sugar but no milk solids (prevalent in milk chocolate) and white chocolate, although referred to as chocolate had no cocoa solids, but instead is made of cocoa butter (the fat in chocolate), milk solids and sugar.

According to the study, participants who enjoyed 100 grams of dark chocolate daily for 15 days had reduced blood pressure and become more sensitive to insulin than they were prior to the "experiment".

Researchers believe that the benefits of dark chocolate are because of the flavonoids it contains, which are associated with the ability to lower the risk of heart disease and some cancers. However, white chocolate exhibited no effect on patients since it is free of cocoa solids, where the flavonoids are found.

So what does this mean for you and me? Is it time to replace the celery and carrot platters with chocolate samplers and related goodies? Is it time to switch from "an apple a day" to "a chocolate bar a day"?

The answer to this is probably a big "no". Nonetheless, knowing this little tidbit and what other discoveries it may lead to in the future sure won't inhibit a healthy person from treating themselves to the oh-so-desirable rich goodness of a nice piece of dark chocolate on occasion.
Chocolate drinks
Source:articlehub