Dark Chocolate

A few weeks ago I was asked to blog about Dark Chocolate. So here I go.

When compared to milk and white chocolate, dark chocolate has a lot less fat.  On top of that the more cocoa you look for in dark chocolate (60% or more) the more flavanols it contains.  Flavanols are plant based phytonutrients that provide your  body with antioxidants.  Dark chocolate helps reduce LDL cholesterol (aka the unwanted cholesterol), it helps to lower blood pressure, is rich in vitamins and minerals (Vitamin K, Calcium, magnesium, and Iron), and it also contains phenylethylamine (PEA), an organic compound that is associated to triggering the release of endorphins and serotonin in your brain (the happy chemicals).

Of course, this is all within moderation.  Too much Dark chocolate is not good either because it is high in caffeine.  It also contains tyramyne, a chemical that has been linked to causing migraines so if you are prone to migraines I suggest to stay away (you should always consult with your Physician).  Dark chocolate also contains oxalates which can cause a rise in urine oxalate excretion that may lead to kidney stone formation.  Also, refrain from enjoying your dark chocolate with Milk, as it bind the antioxidants and keeps them from doing their job inside the body.

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