Healthy Dieting

Chocolate is derived from the cocoa bean, which was used by the early peoples of Mexico and Central America as the basis of a celebrated but hitter drink. Spanish conquerors added cane sugar to the beverage and the sweet version became popular as an aphrodisiac among European aristocrats. However, it wasn’t until the 19th century, when cocoa butter was separated from the bean, that chocolate became the rich food familiar to us.

More than a “sinful” dessert

Chocolate abounds in kilojoules from fat and sugar. Nevertheless, it should not be judged as a total dietary villain. Chocolate (especially dark) contains copper, which aids in iron absorption. It’s also a source of the antioxidant alpha-tocopherol, a form of vitamin E.

More intriguing, a recent study revealed the presence of other antioxidants called phenols. These substances are also found in red wine. Researchers believe that the phenols in wine prevent the formation of LDL (low- density lipoprotein) cholesterol, the “had” cholesterol that can clog arteries. But they are not yet sure that the phenols in chocolate act in the same way. If they do, it’s good news for chocoholics: the amount of phenols in a 42- gram milk chocolate bar is about equal to that in a 150-millilitre glass of red wine.

On the negative side, chocolate can promote heartburn, incontinence and, for those at risk, kidney stones. It’s been widely accepted that chocolate can trigger migraine headaches, but a recent study suggests other reasons for the connection, such as the eating of chocolate together with headache- inducing foods like peanuts and alcohol.

The object of desire

Chocolate is not addictive in the way that nicotine and certain drugs are, but one reason so many people crave it may be because of its ivffect on mood. Researchers have discovered that a compound in chocolate may act on the brain in a manner similar to the active ingredient in marijuana, producing a mild sense of euphoria. This could explain why people often eat chocolate when they feel depressed.

When premenstrual women turn to chocolate, it may be for another reason. Serotonin, a chemical in the brain that possibly helps to maintain a feeling of well-being, decreases at this time in a woman’s cycle. Chocolate boosts serotonin levels.

For the weight-conscious

You can indulge and watch your waistline at the same time by doing the following:

Use cocoa powder for cooking and flavouring. It has the taste of chocolate, minus the fat and kilojoules.

When having a chocolate bar, choose semisweet rather than milk chocolate, which has the highest fat content.

Eat plain chocolate. Nuts, cream and coconut add extra fat.

Drink low-fat chocolate milk. You’ll consume less chocolate and more calcium.

Choose carob as a substitute only if you want less saturated fat. Its total fat content equals that of chocolate.

Myths About Chocolate

Although greatly loved, chocolate has also been much maligned. below are some of the false beliefs about this delectable delicacy:

• Raises cholesterol. The fat in chocolate is highly saturated, but much of it is a type called stearic acid, which does not elevate blood cholesterol.
• Promotes cavities. Main chocolate is less harmful than most other sweets because it doesn’t stick to teeth. In addition, cocoa contains tannins, which inhibit plaque formation.
• Causes acne. Doctors say the development of acne has nothing to do with diet. Studies have failed to prove that chocolate has any adverse effect on the skin.
• High in caffeine. Chocolate has only a tiny amount of caffeine. A cup of cocoa, for example, has about 5 milligrams of caffeine, compared to about 150 milligrams in a cup of coffee.

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