 |
|
|
|||||
|
|
February 9, 2006
Imagine being asked to take part in a health study where you “had to” eat some chocolate every day. You would want to get to the lab early because the line of willing volunteers would be long. Chocolate has many links to health that scientists are exploring. Once called the “food of the gods,” chocolate has a long history. The Aztecs of Mexico served chocolate (or cacao) to European explorers in the early 1500s. Chocolate is a favored flavor for many. On average, each American eats about 10.5 pounds of chocolate every year, according to U.S. Department of Agriculture food consumption surveys. People in the western U.S. eat more chocolate, and Caucasians eat more chocolate than other groups. We also eat more chocolate in the winter than during other seasons. Maybe it’s leftover Halloween or Valentine’s Day candy. Maybe we need a “boost” during the cold winter months. More than 100 medicinal uses of chocolate have been identified from manuscripts dating back to the 16th century, according to researchers at the University of Davis, Calif. Cacao flowers were “prescribed” to alleviate fatigue, fever and the “faint of heart” in the 1500s. Chocolate once was used to treat anemia, stimulate the nervous system, improve poor appetite and digestion, and stimulate the kidneys. Early doctors also used chocolate to help emaciated patients gain weight. Certainly most of these early medicinal uses have not withstood rigorous scientific research, at least not yet. As you may have guessed, however, we know that eating too much chocolate can lead to weight gain. Several recent studies have shown promising heart health benefits from chocolate. A study done at Penn State University showed that cocoa powder and dark chocolate were heart-healthy foods. The beneficial antioxidant compounds in chocolate (particularly flavonols) help prevent LDLs (“bad” cholesterol) from becoming oxidized. The low-density lipoproteins then are less likely to “stick to” arteries and promote heart disease. But what about the fat that’s in most chocolate concoctions? Studies have shown that the main saturated fat in chocolate, “stearic acid,” has a neutral effect on blood cholesterol. It doesn’t affect it one way or another. Eating some chocolate may help us live longer, according to a study of Harvard alumni. Researchers reported that men who ate candy one to three times per month lived about a year longer than those who shunned candy. The researchers believe it might be due to antioxidant-rich chocolate candy and its effects on LDL cholesterol. Don’t discard your medications, however, and turn to “chocolate therapy.” Follow your medical provider’s advice. Aim for a well-balanced, varied diet with ample antioxidant-rich fruits, vegetables and whole grains. Tea also is an excellent source of antioxidants. Enjoy some dark chocolate in milk, cocoa, pudding, cookies or brownies. Here’s a chocolaty dessert to enjoy. Substituting applesauce for part of the oil reduces fat and calories, and adds soluble fiber.
### Source:
Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu |
Market Advisor: |
|
North Dakota State University |
