Chocolate is made from cocoa beans, which are cultivated in Central and South America. To produce chocolate, cocoa beans are first fermented, roasted and ground. Ground cocoa is then liquefied and mixed with fat and sugar and further processed to produce the various types of chocolate. Cocoa beans contain several substances that have been associated with health benefits. The potential pros and cons of chocolate consumption vary according to the type of chocolate.
Types of Chocolate
Different kinds of chocolate are produced by using different quantities of the various ingredients and by using different temperatures and times when roasting the cocoa beans. Dark chocolate contains no or very limited amounts of milk, and so has the highest concentration of cocoa solids. Milk chocolate is made by the addition of milk or milk powder to the cocoa and thus is lower in cocoa than dark chocolate. Yet another type of chocolate is white chocolate, which is based on sugar, milk and fat and contains the least amount of cocoa of all chocolate types.
The Most Healthy Chocolate
The health-promoting substances of chocolate originate from the cocoa beans; the higher the cocoa content of chocolate, the healthier the chocolate. Because dark chocolate contains the highest concentration of cocoa and white chocolate the least, dark chocolate is the healthiest choice, while white chocolate is the least healthy. Chocolates with caramel or nougat stick to the teeth and can lead to dental caries; it's best to avoid these.
Benefits of Dark Chocolate
A review article in the November 2009 issue of the "Journal of Thrombosis and Thrombolysis" reports that the cocoa bean is one of the most concentrated sources of flavonoids and that these flavonoids are retained in dark chocolate. Flavonoids are a group of antioxidant compounds that can help protect from heart disease through anti-hypertensive, anti-inflammatory and anti-thrombotic mechanisms. The authors note that milk chocolate contains very small amounts of flavonoids; moreover, the milk proteins may further inhibit absorption of flavonoids. Chocolate consumption also has a significant psychological effect. According to the October 1999 issue of the "Journal of the American Dietetic Association," chocolate can have an effect on mood and compulsive behaviors due to its effect on the levels of the neurotransmitters serotonin and dopamine. This is due both to the pleasurable feelings of consuming chocolate and to substances in chocolate such as methylxanthines and biogenic amines. These substances are highest in dark chocolate.
Weight Gain
The potential benefits of chocolate must be viewed in the context that all kinds of chocolate are rich in fat and calories. Excess chocolate consumption will lead to weight gain, and this will have a harmful impact on cardiovascular health, which will offset any beneficial effects. At present no recommendation exists regarding an ideal intake of dark chocolate; however, consuming more than three 20g servings per week would probably be excessive. If you have any heart conditions or are obese, discuss chocolate intake with your health care practitioner.
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