The Darker the Better

ASSI – Nutritionally Dark chocolate is better for us than White or Milk Chocolate, it lowers high blood pressure, is a potent antioxidant but do not wash it down with milk, the milk may interfere with the absorption of antioxidants from chocolate and may negate the potential health benefits. Antioxidants eat up free radicals that are destructive molecules that are implicated in heart disease and other ailments. Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure, dark chocolate has also been linked to the reduction of LDL cholesterol (the bad cholesterol) by up to 10 percent; however, it also has other benefits separate from protecting the heart such as: it taste good; stimulates endorphin production, which gives a feeling of pleasure; contains serotonin, which acts as an anti-depressant; and it contains theobromine, caffeine and other substances which are stimulants. Moderation is the key to consuming any food, chocolate is a high calorie, high fat food, but some of the fats in chocolate do not impact your cholesterol. The fats in chocolate are 1/3 oleic acid a healthy monounsaturated fat that is also found in olive oil, 1/3 stearic acid a saturated fat that neutral effect on cholesterol, and 1/3 palmitic acid also a saturated fat one which raises cholesterol and hear disease risk. Meaning only 1/3 of the fat in dark chocolate is bad for you.

My preference of dark chocolate is M & M’s with peanuts it does not have an after taste like Hershey’s dark chocolate bar, but isn’t as smooth as Lindts Lindor Truffles dark chocolate with its smooth filling. As I see it, if your going to eat chocolate you might as well benefit from eating it, and for me M&M’s dark chocolate offers two benefits: the nuts provides protein and the dark chocolate provides antioxidants and the other benefits mentioned. I give M&M’s with peanuts 4 blinks.