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Author: Page Remick
Not many of us need a reason to eat chocolate, but here are the six reasons to only eat dark, organic chocolate:
Unless chocolate is organic it contains pesticide residue. Here is what those FDA approved levels of residues do to you:
• Glyphosate — effects on digestive system tissue, genetic
• Hydrogen Cyanide — acute toxicity, thyroid effects, nerve degeneration
• Naled — central nervous system disruption; headaches, nausea and diarrhea
• Pyrethrins — carcinogenicity, reproductive and developmental toxicity, neurotoxicity
• Methyl Bromide — prostate cancer, kidney and liver effects, neurological effects
Dark chocolate has been proven to improve blood pressure.
Dark chocolate can improve glucose metabolism/diabetic control.
Dark chocolate contains high levels of naturally occurring plant flavonoids called polyphenols. These flavonoids are antioxidants.
Another type of polyphenol found in chocolate prevents fat-like substances in our bloodstream from oxidizing and clogging arteries, making blood platelets less sticky to each other.
The fat in chocolate is comprised of heart healthy oleic acid, stearic acid (which neither raises nor lowers cholesterol) and palmitic acid, which raise cholesterol. (only 1/3 of the fat raises cholesterol!)
The above benefits are negated when you eat milk chocolate. The proteins in milk bind antioxidants and make them less available to be absorbed. Also, most light colored chocolates contain large amounts of sugar, which can adversely affect the immune system. When cocoa is processed into your favorite chocolate products, it goes through several steps to reduce its naturally
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