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Over the centuries,
chocolate has come full circle. Most of the
modern world currently views chocolate as a
tasty but quite unhealthy indulgence meant
for only occasional consumption.
But health-conscious
consumers are now learning that dark
chocolate, devoid of some of the
unhealthful ingredients usually paired with
it in confectionary products, possesses
some impressive health
properties.
Scientists are
rediscovering what ancient Mesoamericans
knew centuries ago: chocolate can be very
good for you.
It may have been
cultivated for over two thousand years, but
in the last five years science has finally
begun to discover the actual health
benefits of cocoa.
Research is just
beginning and is especially promising in
the area of phytonutrients, polyphenols,
and flavonoids.
However, not all
chocolate is created equal. Most candy bars
and chocolate foods commonly found in
grocery stores are not what you’re looking
for.
These are typically high
in refined (white) sugar, milk fats, and
hydrogenated oils—ingredients that replace
the truly healthful nutrients found in
cocoa.
It’s important to
remember that what makes chocolate healthy
is the chocolate itself—that is, the pure
cocoa that comes from the bean of the cacao
plant.
Studies confirm that the
chocolate products with the highest levels
of polyphenols and procyanidins should
contain at least 70 percent pure cocoa
powder.
What this means is that,
while it’s not necessarily bad to have
“milk” chocolate, which contains a higher
percentage of cream or milk, the more pure
cocoa the chocolate contains, the more
beneficial it will be. Bitter is
better.
Also, many chocolate
confections are processed using a procedure
known as “Dutching,” which neutralizes the
chocolate’s acidic flavor and modifies its
color by adding alkali-potash to the cocoa
nibs before roasting.
However, this
alkalinization process also removes most of
the chocolate’s natural polyphenols.
Another process commonly used by
confectioners that can damage cocoa’s
healthy nutrients is roasting:
- when chocolate is
prepared above 100 degrees Fahrenheit,
its antioxidant compounds are
destroyed.
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