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Front Page » January 13, 2009 » Carbon County News » Nutrition specialist lists dark chocolate benefits
Published 2,140 days ago

Nutrition specialist lists dark chocolate benefits


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By JULENE REESE
USU Extension writer

Dark chocolate is derived from the plant Theobroma cacao.

The plant is a rich source of flavonoids, which are powerful antioxidants associated with reduction in the risk of heart attacks and cancer.

The antioxidants also help maintain strong bones, teeth and healthy skin, explained Nedra Christensen, Utah State University Extension nutrition and food science specialist.

The percentage of cocoa solids is critical in providing the benefits of chocolate to health.

Dark bittersweet or semisweet chocolate has up to 75 percent cocoa solids. By comparison, milk chocolate has approximately 20 percent cocoa solids and white chocolate has no cocoa solids.

According to Christensen, the additional health benefits of dark chocolate include:

•Reduced cardiovascular mortality.

In a 15-year study of elderly men, there was a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all cases of mortality for those eating the highest amount of cocoa compared to those eating the least amount of cocoa, explained Christensen.

•Improved mood.

Theobromine is a stimulant in cocoa and is often confused with caffeine.

Theobromine and caffeine have different effects on the body.

Theobromine has a mild, lasting stimulant with a mood improving effect, while caffeine has a strong immediate effect and increases awareness.

•Reduced blood clots.

Dark chocolate has more cocoa than milk chocolate and, thus, more epicatechin, a strong flavoniod that keeps cholesterol from sticking in the blood vessels, indicated the USU nutrition and food specialist

This results in reduced risk of blood clots, noted the USU Extension specialist.

•Plant derived.

Dark chocolate has more flavinoids than green tea, black tea, red wine and blueberries.

Chocolate (dark or mild) is plant-derived, as are fruits and vegetables.

•Neutral on blood cholesterol.

Premium grade dark chocolate contains only cocoa butter, which has a neutral effect on blood cholesterol.

•Remains healthy after being processed.

Chocolate companies have learned to make dark chocolate that keeps 95 percent of the flavinoids, thus keeping the health benefits in tact.

While a little dark chocolate is good, a lot is not better, cautioned Christensen. However, chocolate is still loaded with calories.

Carbon County residents should must fit dark the chocolate into a balanced diet.

When adding chocolate calories, people need to cut other discretionary calories, advised the USU Extension specialist.

It is always best to keep all food groups in diets, including plenty of fruits, vegetables, low-fat dairy products, lean meats such as poultry and pork, dried beans and whole grains.

West Africa grows 70 percent of the world's cocoa crop. The Netherlands is the leading processor of cocoa, with the United States following in second place.

To make 2.2 pounds of chocolate, 300 to 600 beans must be processed.

For cooking, semi-sweet chocolate chips can be used as well as mini-sized dark chocolate bars.

Recipes with high amounts of fat and sugar are not counterbalanced by the beneficial effects of the cocoa.

Therefore, local residents should be careful when choosing recipes, concluded the USU Extension nutrition and food specialist

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January 13, 2009
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