The first claim is that chocolate can decrease stroke risk. They cite a 2011 Swedish study that women whose weekly consumption of chocolate is 45 grams or higher have 20% less risk of stroke compared to women who ate less than 9 grams per week. While the cited study appears to be of sufficient size (30,000 participants) it does not address the composition of the chocolate that was consumed.
The components that is most likely responsible for the above seen effect are the flavonoids. Flavonoids are antioxidant molecules which have been shown to have many positive health effects. In this case it is believed that they prevent the oxidation of bad cholesterol. In turn the bad cholesterol is found to be a major component of atherosclerosis which is implicated in both stroke and heart disease.
Consequently it has been shown in other studies that there is an enzyme in milk that deactivates antioxidants. Chocolate with a higher concentration milk and thereby a lower percent cacao would have less antioxidant capability present. Milk chocolate also has a higher sugar content. Sugar is a pro-inflammatory substance in the body. Considering the fact that systemic inflammation, low blood pH and high blood pressure are likely the major culprits in initiating vascular wall damage which is the precursor to stroke and heart disease, lower sugar concentrations would be indicated.
A secondary effect of flavonoids is that they have been shown to increase the production of nitric oxide. Additionally nitric oxide has been shown to increase sensitivity to insulin. This may indicate evidence that moderate use of dark chocolate may assist in those with insulin resistant diabetes.
The next obvious question would be "Is white chocolate better for you than brown chocolate?" The straight answer is NO. The primary ingredients of white chocolate are sugar and fat, in the form of cocoa butter. These are the two components of chocolate that are undesirable.
Based on this fact alone it can be argued that if the Swedish study was repeated with the insistence that the chocolate be of high percent cacao, with lower sugar and milk components, the results may be even greater than 20% and if the incidence of heart disease in the same population were tracked there would be a similar positive effect shown there.
So by this point you may feel justified in an Augustus Gloop level of indulgence, however, chocolate is not the only source of flavonoids. They are also present in tomatoes, onions, cabbage, blueberries, raspberries, strawberries, apples, parsley and several types of legumes. Due to the milk enzyme that reduces the effectiveness of antioxidants one would be justified in not consuming these foods in combination with dairy products that would negate their positive effects.
repost from our website: www.DanburyActionChiropractic.com
Image courtesy of Danilo Rizzuti / FreeDigitalPhotos.net
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