Aaaaaah, Chocolate!

Finally, what we've been waiting so long to hear! Chocolate is not the evil food we thought it was! The day has come when chocolate, instigator of countless cravings, can be good for our health. This is one guilty pleasure you don't have to feel so guilty about.

High quality chocolate contains vitamins B1, B2, C, D, antioxidant vitamins A and E, as well as calcium, copper, iron, magnesium, potassium, sodium, iron, and fluorine! (It's like taking a multi-vitamin…well okay, not quite!) Following are some notable qualities of chocolate:

Cocoa is the highest natural source of magnesium, and the high magnesium content of chocolate is beneficial for the cardiovascular system and hypertension. Additionally, magnesium levels are found to be low in women during menstruation along with low progesterone levels, which is responsible for the violent mood swings familiar to so many women. Adding magnesium during this time has proven to increase pre-menstrual progesterone levels, thus alleviating the problem. The magnesium in chocolate is also credited for adding to the euphoria one gets from eating chocolate.

Flavinoids found in cocoa may help protect against cardiovascular disease. Chocolate contains a number of flavinoids, compounds which slow the oxidation of fats, thus preventing low-density lipoproteins (LDL or "bad cholesterol") from forming plaques and clogging arteries.

Other chemical components found in chocolate include tannins, phenol, serotonin and tyramine. Tannins and phenol are the same chemicals that act as antioxidants in laboratory tests of red wine. The potency of these antioxidants has been found to significantly reduce an individual's risk of heart attack. Serotonin, a neurotransmitter found in chocolate, acts as an anti-depressant. Serotonin and tyramine, a normal substance in the body that helps support blood pressure, are also present in chocolate and provide a mild calming, balancing effect.
The fat in high quality plain chocolate does not clog up the arteries or contribute to high cholesterol levels. However, keep in mind that good quality dark chocolate is better than milk chocolate, which contains added saturated fats such as milk fat, dairy cream and hydrogenated oils, plus added sugar and corn syrup. Stick to fine dark chocolate rather than processed milk chocolate.
So why is it that chocolate has gotten a bad rap? Simply because this food should still be considered an indulgence, meaning, we still need to watch our intake and not eat too much of it. Chocolate is still a high fat, high calorie food. So exercise the "S" principle when indulging in this heavenly food - Savor Small Samples! And if you're going to indulge, go for the good stuff.

Follow these tips from the American Dietetic Association to get the most enjoyment from your chocolate:

• Chocolate is best tasted on an empty stomach.
• Never put your chocolate in the refrigerator -- it will cause the cocoa to separate and form a white bloom.
• When tasting dark chocolate, let it sit in your mouth for a few seconds to release its primary flavors and aromas. Then chew it a few times to release the secondary aromas. Let it rest lightly against the roof of your mouth so you experience the full range of flavors. Finally, enjoy the lingering taste in your mouth.