Wonderful information on the relationship between cocoa, chocolate, and bone health in humans. As well, great information on the various nutrients within cocoa and chocolate.
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An excellent summary of potential hazards carried by the main artificial food colourings used today, with a great list of references to follow up with.
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Raw chocolate versus traditional roasted chocolate. Raw chocolate is a growing sector within the chocolate industry, and often boasts high levels of antioxidants, higher than traditional roasted chocolate. However, we often don’t get a chance to see actual hard evidence of the levels of antioxidants in such foods. Zyzelewicz et al. analyzed how various roasting techniques changed the levels of polyphenols within raw versus roasted cacao beans.
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Chocolate is being pushed into the “superfoods” category. However, it’s important to keep in mind that although dark chocolate has its benefits in regards to health and nutrition, it is also high in fat, calorie dense, and contains significant levels of oxalate. Oxalates are tied to kidney stones, and those who suffer from kidney stones are often suggested to limit or reduce their intake of chocolate and cocoa products.
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Inflammation has been shown to be controlled or improved with moderate consistent consumption of dark chocolate. The antioxidants in chocolate and cacao have been shown to improve vasodilation, which help overall cardiovascular health. However, moderation is key!
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Much is being talked about in regards to antioxidants. How they aid in our health, what foods contain the most, or are they even good for us at all? Chocolate and cacao have some of the highest levels of polyphenols that are said to improve our health, including our brain.
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