Surprising Benefits of Chocolate

All those unshakable New Year’s resolutions to lose weight will soon be severely tested; Valentine’s Day is coming!

Chocolate has been the downfall of many a dieter, but according to the latest research, it may have a few positives. Creamy, rich, chocolate — milk or dark — is the ultimate food craving. The ancient Mayas of Central America and the Aztecs of Mexico are said to have been the first to cultivate cacao beans. Enterprising Spanish explorers brought the beans back to Europe where in liquid form, they were used in Italian, Austrian, and French cooking. The English are credited with creating the first chocolate for eating; the Swiss added milk to create the most popular type today, milk chocolate, and the Swiss and Belgians refined it into the world-class treats we love.

There are several types of chocolate including dark, milk, and white. Too much of any chocolate can lead to weight gain and obesity which negatively impact overall health with increased risk of disease. It can cause blood sugar spikes and drops leading to mood swings and irritability. Of the several types, white and milk chocolate are high in saturated fat and added sugars.

Overconsumption of saturated fat and added sugars is associated with increased cholesterol and risk of heart disease.

The healthiest variety is “dark” chocolate, having the least amount of sugar and the highest cocoa content. Most research dealing with benefits is associated with chocolate containing at least 70% cocoa. Studies have found cocoa consumption can boost thinking and memory performance.

Establishing a healthy relationship with dark chocolate as a treat rather than a staple will help you enjoy it in moderation, without guilt, and may have a positive impact on your health. It is high in flavanols which are powerful antioxidants that fight inflammation and protect us from toxic molecules in the body known as free radicals that contribute to many diseases. These antioxidants work like a mop within the body, absorbing free radicals and rendering them harmless. Still, you can get all the antioxidants you need from nutritious foods like fruits and vegetables. Dark chocolate contains trace minerals, as well as a chemical compound that increases dopamine in your brain promoting a feeling of reward and pleasure.

Further, chocolate’s appeal may be due in part to the same chemical mechanisms that make marijuana so appealing. Researchers have found that certain chemicals found in chocolate target the same receptor cells in the brain that the drug does. They surmise that the chemicals may intensify chocolate’s sensory properties or help elevate a person’s mood, the way endorphins do. But not to worry, you won’t get high on chocolate because, unlike marijuana, it only turns on a few areas of the brain.

Chocolate also contains caffeine, which some people may be sensitive to, making it a poor choice for eating late at night. Caffeine in chocolate can interact with drugs by increasing the effect of stimulant drugs and decreasing the effect of sedatives.

Oddly enough, the answer for all chocoholics may not be abstinence, but limited indulgence. Researchers have found that because of chocolate’s uniquely strong appeal, abstinence may only serve to fuel the chocoholic’s craving and bring on binge eating.

The best course of action is to give in to the craving before it gets too strong and satisfy the chemical needs that cause it. Just don’t overindulge.

Here’s a recipe that will fulfill your chocolate craving in a very delicious – and nutritious – way.

Chocolate Raspberry Supreme

Ingredients:
1 3/4 cup all-purpose flour                  3/4 cup cocoa
1 2/3 cup sugar                            1 1/2 teaspoon baking soda
1 cup skim milk                            1/2 cup vegetable oil
1/2 cup egg substitute or 2 egg whites       2 teaspoons vanilla
1/2 cup boiling water                        3/4 cup raspberry jam or preserves

Preparation:
1. Spray a 9 X 13 pan with vegetable cooking spray and flour lightly. Preheat oven to 350 degrees F.
2. In a large bowl, combine all dry ingredients. Make a well in the middle and add milk, oil, egg substitute and vanilla. Beat for 2 minutes on medium speed. Add boiling water and stir just to blend. Pour batter into prepared pan and bake for 35-40 minutes. Cool in pan.
3. When cool, spread cake with raspberry preserves. Carefully spread frosting on top of preserves.
Serves 18.

Frosting
Ingredients:
2 egg whites                              1/8 teaspoon salt
1/4 cup sugar                             3/4 cup light corn syrup
1 1/2 teaspoon vanilla

Preparation:
1. In a small bowl, beat egg whites and salt until foamy. Gradually add sugar, beating continuously until soft peaks form.
2. In a small saucepan, heat corn syrup just to boiling. Pour in thin stream over egg whites, continuing to beat until frosting is stiff. Beat in vanilla. Spread on cooled cake.