Dark chocolate has its advantages and disadvantages. A growing body of research shows that chocolate, especially the dark variety, can help lower cholesterol and blood pressure and can improve overall mood. Chocolate contains flavonols, which are antioxidants that improve vascular health. However, it is important to be aware of the pitfalls of excessive chocolate consumption.
Lower Cholesterol
Good fats in chocolate help neutralize or lower your cholesterol, according to the Cleveland Clinic. One of the main fats, stearic acid, does not affect cholesterol levels either in a good or bad way. Oleic acid, which is the same fat found in olive oil, actually lowers your LDL cholesterol.
Antioxidant Protection
Dark chocolate provides ample antioxidant protection in the form of flavonoids and flavonols, which prevent free-radical damage in your cells. This aids with cancer prevention. The antioxidants also reduce clumping of blood platelets; clumping creates clots that can provoke a stroke or heart attack.
Migraines
Tyramine, a chemical found naturally in dark chocolate, may cause migraines, according to the University of Maryland Medical Center. Chocolate can elevate blood sugar, which can also trigger migraines. If you are predisposed to migraine headaches, avoid consuming chocolate
Kidney Stones
Chocolate naturally contains oxalates, and there is a correlation between these and an increased risk of kidney stones. Those who have previously experienced a kidney stone or have a genetic predisposition should avoid excess chocolate consumption.
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