If you’d characterize your relationship with chocolate as “complicated,” you’re not alone. About 45 percent of women in the U.S. report that they have chocolate cravings, with a whopping 91 percent of female college students reporting regular cravings for it. Research shows that, unlike men, many women have feelings of guilt when eating this potentially “forbidden” food, or they fight the urge to eat it at all.
Dark chocolate contains 50-90% cocoa solids, cocoa butter, and sugar, whereas milk chocolate contains anywhere from 10-50% cocoa solids, cocoa butter, milk in some form, and sugar. Though dark chocolate should not contain milk, there may be traces of milk from cross-contamination during processing, as the same machinery is often used to produce milk and dark chocolate. Lower quality chocolates may also add butter fat, vegetable oils, or artificial colors or flavors. White chocolate does not contain any cocoa solids and is made simply of cocoa butter, sugar, and milk.
Cocoa is rich in plant chemicals called flavanols that may help to protect the heart. Dark chocolate contains up to 2-3 times more flavanol-rich cocoa solids than milk chocolate. Flavanols have been shown to support the production of nitric oxide (NO) in the endolethium (the inner cell lining of blood vessels) that helps to relax the blood vessels and improve blood flow, thereby lowering blood pressure. [1,2] Flavanols in chocolate can increase insulin sensitivity in short term studies; in the long run this could reduce risk of diabetes.
Observational studies support the benefits of cocoa flavanols. The link between blood pressure and high cocoa intake was described in a study of the Kuna Indians, an isolated tribe who live on the Caribbean Coast of Panama. [5] Hypertension was extremely uncommon in this group, even among older ages, and even with a dietary salt intake that is greater than most Western populations. When the Kuna migrated to urban environments and changed their diets, their rates of high blood pressure increased. Notably, their traditional intake of cocoa as a beverage was very high, at more than five cups daily of either home-grown or Colombian cocoa powder rich in flavanols. The urinary levels of flavanols in the island-dwelling Kuna were significantly higher and their rates of death from heart disease, cancer, and diabetes significantly lower than their counterparts living in urban centers.
Other observational studies suggest a link between high cocoa or chocolate intake of 6 grams daily (1-2 small squares) and a reduced risk of heart disease and mortality, possibly in part by reducing blood pressure and inflammation. [6,7]
Dark chocolate is high in calories (150-170 calories per ounce) and can contribute to weight gain if eaten in excess. However, chocolate, like nuts can induce satiety, so the longer term implications for weight control are not clear. It also contains a moderate amount of saturated fat, which can negatively affect blood lipid levels, though its heart-protective effects from flavanols appear to outweigh the risk. Choosing dark chocolate and eating modest quantities may offer the greatest health benefits.
AND THE MOST IMPORTANT HEALTH BENEFIT IS...
Here are the scientific facts. Chocolate contains the chemicals phenylethylamine and serotonin, which are thought to be mood boosters and mild sexual stimulants. Eating chocolate makes you feel good, even euphoric. But the aphrodisiac qualities of chocolate are more about the sensual pleasure of how it melts in your mouth than as a sexual stimulus.
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Cheers, and have a great week!
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