(06-09-10) High cocoa chocolate can prevent cardiovascular illness

by Jonathan Benson, staff writer

The alleged health benefits of chocolate have circulated the news in recent
years, but new research shows that not just any old chocolate will do. A recent
Swedish study suggests that chocolate with high cocoa content -- like the kind
commonly sold in Europe -- contains the high flavanol content that provides
heart benefits.

According to the study, women who consume one to three servings of high-cocoa
chocolate a month cut their risk of heart failure by 26 percent over nine
years, and women who eat one or two servings a week cut their risk by 32
percent.

On the flip side, too much chocolate consumption can be harmful depending on
what type it is. The refined sugar and fat content in some conventional
chocolates can lead to health problems if consumed excessively, and heavily
processed chocolate is not as effective and rich in nutrients as is chocolate
in its more natural form.

European chocolate is richer in cocoa content than it is in the U.S. because
European standards for chocolate content are higher. The average chocolate bar
in Europe has about 30 percent cocoa content while a U.S. chocolate bar can
contain as little as 15 percent, which is important to consider when evaluating
which type of chocolate to eat.

The most beneficial form of chocolate is the kind that is closest to its raw,
natural form, with high cocoa content and no refined sugar. Organic, dark, high-
cocoa chocolate made with a little bit of natural sugar is one of the best bets
for a sweet, healthy treat.

"Organic dark chocolate is the only kind I will eat and only if it's at least
85 percent pure organic dark chocolate with a very low amount of natural
sugar," explains Gregory A. Gore in his book Defeat Cancer.

Sources for this story include:

http://www.theheart.org/article/111...

http://www.naturalpedia.com/chocola...

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