… it tastes good and is good for you. Dark chocolate is a complex plant food with hundreds of compounds and chemicals, so calling it my favourite vegetable is probably a stretch, but, there is no disputing the health benefits we are now beginning to fully appreciate, that dark chocolate provides.
Dark chocolate has 65% or higher cocoa content. It is high in antioxidants (nearly 8 times the number found in strawberries). Antioxidants protect the body from ageing caused by free radicals. Studies have shown that dark chocolate is good for your heart. Consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure and studies have also shown consumption can reduce cholesterol levels.
Consumption of dark chocolate stimulates endorphin production, which gives a feeling of pleasure. Dark chocolate also contains serotonin, which acts as an anti-depressant. Dark chocolate contains a number of stimulants like theobromine, and researchers have also found that dark chocolate helps protect and increase blood flow to the skin, and improve the skin’s hydration and complexion. Another substance found in dark chocolate is anandamide which produces feelings of elation and exhilaration.
While dark cholocate may be considered to be high in fat, remember that only about 1/3 of the fat in dark chocolate is ’bad fat’. Despite this, dark chocolate is still a high-calorie, high-fat food, so try and limit yourself. Ideally dark chocolate should be substituted by eating less of something else. Try cutting out other sweets or sugary snacks and replace them with dark chocolate to keep your calorie intake the same.
So, Easter Bunny, dark chocolate eggs this Easter please!