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Is Dark Chocolate Really a Superfood?
by Paul Fassa
It's best to select chocolates labeled Fair Trade and organic with at least 70% cacao or cocoa (both words indicate the same bean) and no sweeter than bitter-sweet. The more bitter the better.
Anything less is too watered down with milk and saturated with addictive and unhealthy refined sugar or worse, high fructose corn syrup (HFCS).
Actually, the healthiest form of cacao is cacao nibs, small bitter pieces of cacao that you can nibble on or put into coffee or top off a bowl of plain whole milk organic yogurt with raw honey or throw them into a smoothie. They can be purchased from the spice bulk section of a good health food store or online.
Raw cacao powder or nibs are super antioxidants, which protect you against cellular damage from the oxidative stress of free radicals. Their ORAC ratings (Oxygen Radical Absorbance Capacity) are higher than any other food, with dark chocolates not far behind.
Antioxidant protection reduces aging symptoms and helps prevent diseases such as Alzheimer's, multiple sclerosis (MS), heart disease, and even cancer. You can even ease a common coughing spell with dark chocolate.
Moderate consumption of dark chocolate for optimum health benefits should be six to ten grams almost every day. A typical dark chocolate bar is around 100 grams, or around 3.5 ounces. A spoonful of cacao nibs is probably even better.
More Dark Chocolate and Cacao Health Benefits
Cardiac arrest and stroke protection: Dark chocolate lowers blood pressure and reduces clogged artery congestion, thus lowering the risks of heart attacks and strokes. It does this by co-creating nitric oxide (NO), a proven blood vessel vasodilator.
Dark chocolate's cacao is also high in magnesium, which also contributes to heavily to heart health also. It nourishes the nerves that regulate heartbeat rhythm and helps strengthen heart muscle.
Almost everyone is magnesium deficient, by the way. It is considered a master mineral because it's involved with over 300 cellular metabolic processes.
Reduces risk of colon cancer: Cocoa
polyphenols from dark chocolate reduce the risk of colorectal cancer. This
was determined in a study by the Science and Technology Institute of Food
and Nutrition in Spain, which was published in the journal Molecular
Nutrition. That study is
Once you get over any addiction to those
cheap milk chocolate candies, you'll find dark chocolate so tasty you won't
go back to those other candies.
they didn't have to undergo too many MRI scans that would fry their improved
About the author:
Paul Fassa started looking into natural health to overcome his unhealthy lifestyle. Then he developed more interest as he researched his articles for Natural News and Align Life.
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