Is Chocolate A Health Food?

Conclusions are based on extracted antioxidant compounds called flavonoids that occur naturally in cocoa beans, but may not be found in the processed chocolate that you are eating. Flavonoids are a group of bioactive compounds associated with many health benefits. Flavonoids are common in many plant-based foods. Strawberries, blueberries, tea, apples and onions are excellent sources. The flavonoid content of cocoa beans depends on the type of cocoa plant, the soil in which the crops grow, and the way the beans are processed. High temperatures used to make chocolate can destroy flavonoids. Chocolate is made from processing cocoa mass (or chocolate liquor) with sugar, cocoa butter and in the case of milk chocolate, added milk solids. Other ingredients may also be added. In order to obtain a high concentration of flavonoids, the chocolate must be made with a high concentration of cocoa nibs (from the inner kernel of the fermented, dried and roasted cocoa beans), which give chocolate its deep flavor and color. So what's the best bet? Unsweetened cocoa powder that is naturally processed (as opposed to Dutch-processed). After the beans are fermented, dried and roasted, the inner kernel - also referred to as cocoa nibs - are ground into a paste and the fat is pressed out. The remaining cocoa solids are pulverized into a fine powder. "Dutch" or European cocoa powders are processed with alkali, which reduces the flavonoid content. Very dark chocolate - 80 to 100 percent. To ...
Source: Healthy Living - The Huffington Post - Category: Consumer Health News Source Type: news