Enhance Your Health In These 9 Great Ways By Eating Dark Chocolate

By Justin French


1. Do you have a family history of cardiovascular disease, Alzheimer's, Diabetes or stroke? Well recent studies have shown a significant decrease in the risk of contracting them if dark chocolate is regularly eaten.

2. Stroke happens when blood thickens and causes a clot to lodge in the brain. Eating dark chocolate causes bacteria in your gut to manufacture anti-inflammatories which thin the blood, lessening the chance of you getting a stroke.

3. 20 different studies have shown that eating dark chocolate everyday decreased participant's blood pressure by 2 to 3 points. It seems to encourage the arterial lining to produce Nitric Oxide which relaxes the arteries and reduces the pressure of the blood.

4. A very good improvement in blood flow was observed even in young, healthy men who were given a small square of 70% dark chocolate every day for a month. The flow increase ranged from 14% to 23%.

5. Are you concerned about your cholesterol? Well, daily eating a square of dark chocolate can increase the good cholesterol (HDL) and lower bad cholesterol (LDL).

6. The benefits of eating dark chocolate seem endless! Diabetics were shown in one recent study to obtain improved insulin sensitivity, further, it showed the same insulin sensitivity improvement in non-diabetics too.

7. 70% dark chocolate could even protect your teeth as it contains Theobromine, which can harden tooth enamel.

8. Dark chocolate improves blood flow to the skin surface giving you a healthy glow and protecting you from the sun.

9. Again, the flavonols in 70% dark chocolate have been shown to improve blood flow - this time to the brain. Another substance, phenylethylamine, helps release 'feel good' hormones in the brain helping you feel relaxed and happy.

Advice On Choosing Chocolate

Do Buy clearly labelled 70% or higher dark chocolate. This was the strength used in the above studies. If you don't mind the taste, 80% or even 90% is even better. Don't buy the milky, sweet varieties. This is because the flavonols, which are responsible for the above benefits, have been stripped out of the milky, sweet chocolate to make way for the sweeter taste.




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