Why dark chocolate is good ‘heart’ food

Why dark chocolate is good ‘heart’ food

 

It’s everyone’s favourite guilty pleasure. A rich bar of chocolate — with nuts, or caramel,fruit or simply had on its own — is acomfort food and can score all the brownie points with someone special when it comes to gifting him/her.
But if chocolate is your lure, the next time you decide to have some, go dark. Scientists and researchers are increasingly looking at the health benefits of the dark variety of chocolate, espceially with regard to heart health. Here’s why you can enjoy a guiltfree binge…
Health benefits:
There are several benefits to dark chocolate. Says dietician Priya Karkera, “It’s a storehouse of iron, copper, magnesium as well as manganese and has been proven to help in lowering blood pressure.” (She also presents some benefits, see below). While folks have been talking of its advantages for a while now, you might wonder how dark should dark chocolate be? A normal dark bar has 70% cacao, but experts are also extolling virtues of a bar with 100% cacao chocolate that offers a burst of antioxidants.
It also has lower quantities of unhealthy ingredients, like fat and sugar.
Converts the ‘bad’ to ‘good’: Dark chocolate (with over 75 gms of cocoa) is loaded with antioxidants preventing the bad cholesterol to form plaques or blockages
in the arteries of the heart. It contains 2/3 of MUFA — mono unsaturated fatty acids — which are the good fats essential for our body.

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