|
|
|||||||||||||||
 |
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
|||
|
|
|||||||||||||||
 |
|
| Chocolate is one of the most popular foods in the world, long enjoyed for its wonderful taste. The cocoa butter in chocolate is unique because it melts at mouth temperature, slowly releasing rich chocolate flavor during eating. In addition to its savored taste, researchers are discovering new information about this cherished treat. | |
| Stearic acid, the main saturated fatty acid in chocolate, does not raise blood cholesterol levels. | |
| A 1.4 ounce chocolate bar eaten in place of a high carbohydrate snack does not raise LDL-cholesterol (the bad cholesterol) levels and increases HDL-cholesterol (the good cholesterol) levels. | |
| In addition to its neutral affect on blood cholesterol levels, recent research has indicated a possible antioxidant benefit in chocolate similar to that found in red wine. | |
| Not only is chocolate and red wine a tantalizing combination for its sensational taste, but research shows these foods also contain antioxidants which may be good for health. | |
| Research found that cocoa powder and chocolate contain a relatively high amount of phenolic compounds, which possess antioxidant properties. It also possess properties that may be beneficial in reducing the risk for coronary heart disease. | |
| A 1.5 ounce chocolate bar contains about the same amount of total phenolic compounds as a 5-ounce serving of red wine, which has been associated with a reduced risk for coronary heart disease. | |
| Chocolate and Cravings | |
| Many people describe their desire to eat chocolate as a "craving." | |
|
Experts are actively conducting research to determine causes of cravings. Much of this research has focused on chemicals in the brain called neurotransmitters that might affect one's mood and desire for different types of foods. |
|
| Serotonin and endorphins are two of the better-understood neurotransmitters. Serotonin is thought to help people feel calm and relaxed. It is believed that low levels of serotonin lead to craving for starches and for sweet foods like chocolate. | |
| This is because foods high in carbohydrate may help boost the amount of serotonin in the brain. A feeling of well-being is said to return with a raise in serotonin levels. Additionally, some researchers believe that serotonin is related to premenstrual syndrome (PMS) and may explain premenstrual cravings for foods containing carbohydrates (sugars and starches). | |
| Endorphins are believed to be "feel good" neurotransmitters. In contrast to serotonin, endorphin levels appear to be affected by dietary factors, it has been suggested that eating fat-containing foods like chocolate might increase endorphins and lift a person's mood. | |
| Chocolate Myths Dispelled | |
| Many myths have been established surrounding chocolate. | |
| For example, contrary to what some believe, chocolate is not high in caffeine. In fact, the amount of caffeine in a typical 1.4 ounce chocolate bar or an 8-ounce glass of chocolate milk is about equivalent of that found in a cup of decaffeinated coffee. | |
| What about candy and dental cavities? | |
| Candy alone does not cause cavities. A triad of elements causes cavities: susceptible teeth, dental plaque, and food. Dentists agree, the cavity causing potential of food is not necessarily related to sugar content, but rather to how often a food is eaten, the sequence of foods eaten and the amount of time the food remains in the mouth. In the diet, bacteria metabolize fermentable carbohydrates, from both sugars (e.g., candies, soda, fruit juice, jellies) and starches (e.g., rice, pasta, bread), and thus may lead to cavities. | |
| To prevent dental cavities many factors are involved: regular fluoride use, proper oral hygiene, control of fermentable carbohydrates and application of plastic sealants. | |
© 2004 The Chocolate Information Center. All rights
reserved.
This page was last modified on 22 September 2004.
This page was last modified on 22 September 2004.