In part one of our series on chocolate, we discussed some of the supposed benefits plus the importance that studies are conducted by non-biased parties.
As we continue, we need to look at the supposed benefits from a non-biased point of view.
Heart Disease and Cancer Certainly one of the grandest claims is that chocolate reduces the risk of heart disease and cancer.
In isolation, polyphenols have been noted to provide benefits in a test tube environment.
Unfortunately, cocoa is very high in copper.
Consumption of high copper sources such as cocoa, coffee, cola drinks and shellfish aggravates many high copper-related medical conditions as well as contributes to, or creates new ones.
With the exception of colon cancer, for which copper and calcium are somewhat protective, most other types of benign or malignant tumors, hemangiomas and fibroids are associated with high copper levels.
Dark chocolate has the highest level of catechin content, but also has the highest copper level.
Light or milk chocolate has the lowest copper level but has the lowest catechin content.
The short term decrease of some medical problems associated with high flavonoid intake is eventually overtaken by a constant increase in copper levels.
So the claim that because chocolate contains a high catechin content means that it is a preventative for heart disease and cancer is shaky at best.
There are many other food items that contain a nice catechin content without the other less desirable elements such as green tea, which can be a very nice drink to have as a snack (but please stay away from adding sugar to it).
Calories and Weight Gain Premium grade dark chocolate contains only cocoa butter, a fat that naturally occurs in cocoa beans.
It is made up of stearic acid (34%), oleic acid (34%), palmitic acid (25), and other acids.
The combined effect of all the fats found in cocoa butter is rather neutral in regard to an individuals lipid profile.
Although when lower grade chocolate or milk chocolate is consumed, part of the total fat content of chocolate comes from milk fat or other types of fat, which do adversely affect cholesterol levels.
It has been noted that cocoa does not raise LDL cholesterol but dark chocolate is a very calorie-dense food.
Regular consumption will add many extra calories to the daily total.
It will affect those who have to watch their calorie intake.
One more consideration is that sugar is listed as the #1 ingredient in many, many chocolate products.
When considering overall health, sugar, without question has more negative effects than the fat content of chocolate.
Sugar is a well known contributor to heart disease, insulin and blood sugar disorder, immune system issues, moodiness, leukemia, dental problems, yeast infections, etc.
In part 3 of this series we will continue looking further at the proclaimed benefits of chocolate, stay tuned.
As we continue, we need to look at the supposed benefits from a non-biased point of view.
Heart Disease and Cancer Certainly one of the grandest claims is that chocolate reduces the risk of heart disease and cancer.
In isolation, polyphenols have been noted to provide benefits in a test tube environment.
Unfortunately, cocoa is very high in copper.
Consumption of high copper sources such as cocoa, coffee, cola drinks and shellfish aggravates many high copper-related medical conditions as well as contributes to, or creates new ones.
With the exception of colon cancer, for which copper and calcium are somewhat protective, most other types of benign or malignant tumors, hemangiomas and fibroids are associated with high copper levels.
Dark chocolate has the highest level of catechin content, but also has the highest copper level.
Light or milk chocolate has the lowest copper level but has the lowest catechin content.
The short term decrease of some medical problems associated with high flavonoid intake is eventually overtaken by a constant increase in copper levels.
So the claim that because chocolate contains a high catechin content means that it is a preventative for heart disease and cancer is shaky at best.
There are many other food items that contain a nice catechin content without the other less desirable elements such as green tea, which can be a very nice drink to have as a snack (but please stay away from adding sugar to it).
Calories and Weight Gain Premium grade dark chocolate contains only cocoa butter, a fat that naturally occurs in cocoa beans.
It is made up of stearic acid (34%), oleic acid (34%), palmitic acid (25), and other acids.
The combined effect of all the fats found in cocoa butter is rather neutral in regard to an individuals lipid profile.
Although when lower grade chocolate or milk chocolate is consumed, part of the total fat content of chocolate comes from milk fat or other types of fat, which do adversely affect cholesterol levels.
It has been noted that cocoa does not raise LDL cholesterol but dark chocolate is a very calorie-dense food.
Regular consumption will add many extra calories to the daily total.
It will affect those who have to watch their calorie intake.
One more consideration is that sugar is listed as the #1 ingredient in many, many chocolate products.
When considering overall health, sugar, without question has more negative effects than the fat content of chocolate.
Sugar is a well known contributor to heart disease, insulin and blood sugar disorder, immune system issues, moodiness, leukemia, dental problems, yeast infections, etc.
In part 3 of this series we will continue looking further at the proclaimed benefits of chocolate, stay tuned.
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