CHOCOLATE ! DARKER IS BETTER

CHOCOLATE ! DARKER IS BETTER What is chocolate? Chocolate is made using beans harvested from the cocoa tree, Theobroma cacao. The beans are removed from their pod, fermented, dried, roasted and then ground to produce a cocoa mass or cocoa liquor. Cocoa liquor can be pressed to yield cocoa butter and cocoa cake which is ground up into cocoa powder. Cocoa liquor can also be combined with cocoa butter, sugar, vanilla, (and milk, in milk chocolate) to make chocolate. What is dark chocolate? Dark chocolate is also known as "bittersweet" or "semisweet" chocolate. It contains a high percentage (> 60%) of cocoa solids, and little or no added sugar. Dark chocolate has a rich, intense flavor, and is found in chocolate bars, candies and baking chocolate. What qualities should you look for in dark chocolate? Ø 60% cocoa Ø Made from cocoa butter instead of fats such as palm and coconut oils. Although cocoa butter does contain significant amounts of saturated fat in the form of stearic acid, it has been shown to have a neutral effect on cholesterol unlike the saturated fat in both palm and coconut oils. Ø Made without the use of 'hydrogenated' or 'partially hydrogenated' oils, which are known to negatively impact cholesterol Ø Darker is better: phytochemicals, like flavonoids, contribute to pigment. More flavonoids means darker chocolate and potentially greater health benefits. Ø Chocolate is only as good as its ingredients; look for dark chocolate made from organic or fairly traded cocoa beans. Reasons To choose dark chocolate? v  Studies show that the flavanols from cocoa can improve blood flow to the skin and protect it against sun-induced damage. v Contains flavonoids called procyanidins & epicatechins; flavonoids are part of a group of antioxidants known as polyphenols and are found in a variety of foods including dark chocolate, tea, red wine, and various fruits and vegetables v Decreases LDL (“bad”) cholesterol oxidation v Reduces the risk of blood clots v Increases blood flow in arteries and the heart v May lower high blood pressure v Cocoa may have a beneficial effect on cholesterol levels because it consists mainly of stearic acid and oleic acid. Stearic acid is a saturated fat, but unlike most saturated fatty acids, it does not raise blood cholesterol levels. Oleic acid, a monounsaturated fat, does not raise cholesterol and may even reduce it. v May improve mood and pleasure by boosting serotonin and endorphin levels in the brain v Regular intake is associated with better cognitive performance in the elderly v Contains a number of minerals, including calcium, magnesium, and potassium Recommended servings are up to 7 ounces per week, average 1 ounce per day