Get Healthier with Chocolates
Did you ever get a chance to tell your folks and friends how healthy chocolates can be? It’s time you bragged about some of the most interesting health benefits of eating a chocolate diet. Start by explaining about the “flavonoids” contained in chocolates. Flavonoids are a type of polyphenol antioxidant that can clear the human system off all impurities.
The University of Scranton (Pennsylvania, USA) team of researchers emphasize that the quality and quantity of antioxidant properties present in chocolates is much higher than the antioxidant properties in other foods.
Chocolate Types and Antioxidant Levels
Among several varieties of chocolates, the following chocolates rank highest to lowest according to their antioxidant properties:
- Cocoa powder (richest)
- Dark chocolate (richer)
- Milk chocolate (rich)
The Chocolate Manufacturers Association is of the opinion that dark chocolates contain 8 times more of the polyphenol antioxidants than strawberries.
The Pennsylvania State University revealed that people on a flavonoid-laden cocoa powder and dark chocolates diet had higher HDL (good cholesterol) levels. The High-density lipoproteins (HDL) carries excess cholesterol from your blood and deposits the same in the liver for disposal.
Italian researchers went a step ahead in proving that dark chocolates reduced the blood pressure levels and the LDL (bad cholesterol) levels in persons who were on a chocolate diet. The Low-density lipoproteins (LDL) deposits cholesterol along the arteries thereby making them hard and narrow which ultimately leads to fatal coronary heart diseases.
Yes, I accept that we can get healthy with chocolates.
Some one would have thought the chocolate we all know and love, would be one key ingredient to weight loss. There are studies done on the benefits of consuming dark chocolate. Although, dark chocolate is extremely beneficial, most of the chocolate products sold in stores are fill with fats, sugars and over processed. Did you know that beneficial nutrients of dark chocolate are lost up to 80% when it is cooked during manufacturing. The traditional dark chocolate losses most of its antioxidants and fiber.
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13 Jun 08 at 2:34 am