I am in good company. There’s Napolean, there’s Voltaire, and there’s me. We are united by the unshakeable bond of being chocoholics. The only way we deal with this dark, luscious temptation is by giving in to it. A few weeks ago, dark chocolate was in the news because researchers found it had blood-pressure lowering properties. So, is there hope behind the hype? Or are we chocoholics doomed to burn in the fires of unhealthy hell? Let’s find out. Chocolate is made with cocoa powder, cocoa butter, milk and sugar. The four kinds of chocolate differ in their contents too: Unsweetened chocolate (mix of cocoa powder and refined cocoa butter), dark chocolate (mix of the above with sugar), milk chocolate (milk added along with flavourings) and white chocolate (no cocoa but all the other ingredients are present). Most of these are high in calories and sugar and low in fibre, so they are bound to be considered unhealthy. Please note that the addition of milk and sugar to the chocolate makes it so. It gets worse. Chocolate is known to produce and aggravate heartburn, incontinence and, for those at risk, even kidney stones. It’s widely accepted that chocolate triggers migraines. If this isn’t bad enough, the cocoa could be adulterated if it is a cheaper variety. So, how is it that I still maintain a steady burning flame for this dark temptation? Cocoa contains large amounts of theobromine (food of the Gods) which stimulates the central nervous system and has diuretic and vaso-dilating properties. The euphoria produced by chocolate can be scientifically explained. Phenylethylamine in the chocolate combines with the dopamine in the brain to give a mild anti-depressant effect. Interestingly, this is also the amino acid which is produced by the brain when you fall in love. Maybe that’s where chocolate gets its reputation of an aphrodisiac. Feedback Do keep calling and writing. And do keep smiling. For all your health queries, call 022-22161313 or log onto www.rashmiudaysingh.com Write to P.O. Box No 19946, Colaba, Mumbai-5 or e-mail hol@rashmiudaysingh.com Andamide affects the brain’s chemistry to give a feeling of well-being—researchers in the US found that it works on similar receptors to the brain as a marijuana high—while serotonin (3 mg per 100 gm) and tyramine (2 mg per 100 gm) have a mild calming effect. But chocolate is not just about ‘‘feeling good’’. Recent studies have found that chocolate contains high levels of anti-oxidant flavonoids, which help limit the negative effects of lipoproteins, components of the harmful cholesterol. According to one study, the flavonoids in chocolate—polyphenols—also inhibit the activity of platelets in blood. Platelets help in clotting but can also be associated with heart attacks and strokes. And the darker the chocolate, the higher it will be in the flavonoid content. Chocolate has been valued through the ages for its healing properties. It is a potent mix of anti-oxidants, including catechins-flavonoids that protect the body against cancer and heart disease and phenols, which prevent the arteries from getting clogged, and help mop up free radicals. Cocoa also contains phosphorous (625 mg per 100 gm, much more than fish), is rich in iron (14 mg per 100 gm), calcium, magnesium and other vitamins. Dark chocolate contains copper, which aids in iron absorption, and it is also a source of the anti-oxidant alpha tocopherol, a form of Vitamin E. It’s time now to bust some chocolate myths: Promotes cavities: Plain chocolate is less harmful than most candies because it does not stick to the teeth. In addition, cocoa contains tannins which inhibit plaque formation. Causes acne: Studies have failed to prove the chocolate-acne connection. High in caffeine: Chocolate has only a tiny amount of caffeine. A cup of cocoa has only 5 mg of caffeine compared to 100 mg in a cup of coffee. I’d like to conclude by citing a study of 7,841 former male Harvard graduates which showed that men who ate up to three bars of chocolate a month lived a year longer than those who didn’t. Researchers concluded that this could be due to the anti-oxidant phenols which protect the heart. Of course before walloping down chocolate, one must study the ingredients on the packet. If cocoa butter is listed as the only fat, then it is less likely than others to contain fats that contribute to high cholesterol. If the list includes milk or the words ‘‘hydrogenated’’ or ‘‘partly hydrogenated’’, then watch out for saturated fat and cholesterol. Please eat only the finest chocolate because the cheaper ones may be adulterated. Choose semi-sweet or dark chocolate over milk chocolate (which has the highest fat content). Avoid chocolates which have fillings of nuts, cream, coconut and (like in everything else) exercise moderation. Finally, there’s no need for you to feel guilty about eating chocolate. As professor David Warburton says, ‘‘Medical evidence shows that happier people live longer, so moderate indulgence can only be beneficial.’’
