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Chocolate

Chocolate: it's warm, comforting, and lifts your mood.
But it has some other surprising benefits, too…

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Chocolate is one of the most universally loved foods, dating back over 3000 years to the ancient Mesoamerican civilisation. It’s made by roasting and grinding cocoa beans to create a chocolate “liquor”. Cocoa is a complex blend of flavours and aromas, containing more than 500 distinct flavour compounds.

The impact of chocolate’s luxurious taste on the senses has been compared to the feeling of falling in love – in the 18th century, French doctors prescribed chocolate to women patients for a broken heart. And at one time, nuns were forbidden to eat the confectionery because of its “sexual” reputation.

Better than kissing?

In a recent experiment, scientists in the UK found that when it comes to providing a long-lasting buzz, chocolate beats kissing hands down. The researchers monitored the hearts and brains of a group of couples in their 20s while they first melted chocolate in their mouths, then kissed. The chocolate was found to double the volunteers’ heart rates (from about 60 to 140 beats per minute), and cause a more intense and much longer lasting feeling of exhilaration in all regions of the brain, in both sexes.

Medicated by chocolate

Studies have shown that chocolate triggers the release of feel-good endorphins (natural opiates) in the brain. Researchers at Neurosciences Institute in San Diego, California, have even reported that chocolate contains pharmacologically active substances that have the same effect on the brain as marijuana.

Chocolate also contains caffeine, theobromine (a mild stimulant) and phenylethylamine, which can raise levels of endorphins. Scientists believe the combination of such chemicals may provide the “high” (in addition to, of course, the aroma, taste and texture).

Could chocolate be a health food?

Yes, but don’t let that put you off. Chocolate has attracted rigorous scientific research for its nutritional benefits. It contains very high levels of catechins – compounds that act as antioxidants. Just 25g of dark chocolate contains as much as 41mg of flavanols – the powerful antioxidants that guard against plaque build-up in artery walls. That’s more antioxidants than a cup of green tea, an apple or a glass of red wine.

Chocolate is a significant source of essential nutrients such as calcium, magnesium, zinc, iron, niacin and riboflavin.

How much can I have?

Chocolate can be included in a healthy diet, as long as you are active and are having plenty of fruit and vegetables. To obtain the benefits without adding too much fat to your diet, limit yourself to 25g a day – and savour the flavour. The dark variety has the highest cocoa content. Look for at least 70% cocoa solids.

From Reader's Digest Magazine