All chocolate is not created equal. It all contains some cacao (same as cocoa, by the way), usually the main ingredient, that has taken on “Superfood” status as of late. But variations in quantity and processing may make a significant difference in the health benefit a given cacao-containing food can offer.
A growing body of scientific research supports dark chocolate and cacao for reduced blood pressure, improved blood vessel health, reduced cardiovascular disease risk and anti-inflammatory properties. In addition, the bitter fermented seeds of the cacao fruit have extremely high antioxidant potency, scoring higher on the ORAC scale by weight than other common superfoods like acai, pomegranate, grapes and blueberries.
Studies have linked the health benefits to a group of bioactive compounds known as flavanols, part of a larger class of phytonutrients called polyphenols (think Resveratrol). Thus, it stands to reason that in order to maximize the health benefits we get from chocolate or cacao, we must maximize the concentration and integrity of the flavanols.
How can we do that? There are two main factors to consider in choosing the best chocolate for your health. Continue reading “How to Choose the Best Chocolate for Your Health”
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