Chocolate

Is Chocolate Actually Good for You?
The answer is a qualified “yes”
Good news for chocolate lovers. It’s OK to indulge those “forbidden” cravings. In fact, it may be downright healthy—if you stick to dark chocolate and don’t overdo it. “Chocolate can be eaten every day if done responsibly,” says registered dietitian Janet Zusi of Lehigh Valley Hospital and Health Network.

More than divinely delicious, chocolate contains powerful plant antioxidants called falconoid. Found in cocoa, the dark part of the cacao bean, falconoid protect cells and promote heart health by lowering blood pressure and LDL (“bad”) cholesterol. The other healthy ingredient from cacao beans is cocoa butter. Its fat is highly saturated, but falls into the “good fats” category because it doesn’t elevate LDL and may lower it.

The darker the chocolate, the more cocoa and falconoid, so look for “dark” or “semisweet” chocolate with at least 70 percent cocoa content. Milk chocolate has less cocoa and white chocolate none at all, and both have added sugar and high-fat milk.

There are people who should avoid chocolate, even the healthy dark kind. If you have reflux disease, PMS, migraines; the fat, sugar and small amounts of caffeine in chocolate may aggravate your symptoms. And never give chocolate to a pet. It contains a chemical toxic to animals.

One final caution—when it comes to chocolate more isn’t better. “A single ounce contains 150 calories from the fat and sugar,” Zusi says. To keep your consumption no higher than an ounce a day, make the most of that luscious chocolate taste by using it with other, healthier foods. “Sprinkle a tablespoon of dark chocolate chips on fat-free yogurt,” Zusi says, “or mix them into trail mix with nuts, high-fiber cereal and raisins.”