Is Dark Chocolate Healthy? No, but Cocoa Flavanols Are!

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This post is sponsored by CocoaVia® Brand. chocolate and cocoa flavanols

A dark rich chocolate brownie or smooth, creamy chocolate bar tastes even sweeter when you know it is good for you. After all, chocolate is full of healthy compounds right? Unfortunately, it is not that simple. In its native state, the cocoa bean contains a mixture of compounds that may be beneficial to your health. Processing cocoa beans into cocoa powder or your favorite sweet treat destroys most of these helpful compounds.

Percent Cacao Means Nothing

You can forget choosing dark chocolate based on how bitter or dark it is. The benefits of chocolate come from cocoa flavanols, not from the percent cacao or the darkness of the chocolate. Cocoa flavanols are the beneficial plant-based nutrients (phytonutrients) naturally found in cocoa. No other food on Earth can match cocoa’s unique blend of flavanols. Cocoa flavanols work with your body to maintain healthy levels of nitric oxide. Nitric oxide helps maintain the healthy flow of oxygen and nutrients to all parts of your body. Supporting healthy blood flow is essential to helping you maintain who you are for years to come. In fact, our entire bodies, including our heart, brain, and muscles, depend on healthy blood flow, which helps us feel and perform our best.

How can I Choose Dark Chocolate Rich in Beneficial Compounds?

Don’t look for health benefits from dark chocolate . Most chocolate isn’t nearly as healthy as you may believe. It takes approximately four average dark chocolate bars (more than 700 calories) to get the same amount of cocoa flavanols as you get in a single serving of CocoaVia® cocoa extract supplement. So enjoy chocolate – in moderation, as your sweet treat, but not as your daily source of cocoa flavanols!

CocoaVia Cocoa Flavanols

So if chocolate isn’t a reliable source of flavanols, how about cocoa powder? Unfortunately, most cocoa powders aren’t much better. With no added sugars, less fat, and more fiber than typical chocolate, cocoa powder can be a better option for getting a chocolatey experience. However, cocoa powder might not be a reliable way to get your flavanols. Cocoa flavanols are typically destroyed when cocoa is processed. Any cocoa powder that is Dutched or alkalized contains significantly fewer cocoa flavanols.

Taste Plus Health Benefits

To take the guess work out, you can try CocoaVia®. CocoaVia® cocoa extra supplement delivers the highest concentration of cocoa flavanols in a cocoa extract supplement today – 375mg per serving – . and numerous scientific studies have demonstrated these flavanols promote healthy blood flow from head to toe.

It’s easy to start your day with CocoaVia® supplement. Add one delicious powdered stick pack to the beverage or food of your choice. For more information on CocoaVia® supplement, which is supported by more than two decades of scientific research, visit www.CocoaVia.com. I often start my day with a peanut butter chocolate shake. I mix one stick pack of CocoaVia® Unsweetened Dark Chocolate supplement into my morning smoothie with peanut powder, ice and milk.

 

†The Food and Drug Administration has not evaluated this statement. This product is not intended to diagnose, treat, cure, or prevent any disease.

 

Heart Healthy Chocolate Muffins

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Just a few weeks ago I had an athlete ask me if he should start eating chocolate for better recovery. If you’ve read the media reports you have probably heard a number of potentially great things about chocolate:

Despite the fact that chocolate may actually be good for us, not all chocolate is created equally. Chocolate candy, for instance, oftentimes has added sugar and fat (and sometimes that horrific manmade trans fat in the form of partially hydrogenated oil).

So, if you want to get the most out of your cocoa or chocolate, choose non alkalized or lightly alkalized cocoa (alkalized is also called “dutched”) or dark chocolate (not milk chocolate – milk binds to chocolate’s antioxidants making them unavailable).

For more information about the health benefits of chocolate, click here. For information about how the process of alkalization affects the antioxidants in chocolate, click here.

I added peanut flour to this recipe for a little more protein. If you want an additional chocolate boost – add chocolate chips or chunks! I always recommend tasting something as you cook or bake it so use pasteurized egg substitute in any recipe you want to taste before it goes in the oven!

Chocolate Muffins

  • 1/2 cup oil
  • 1/2 cup water
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/4 cup peanut flour
  • 3/4 cup all purpose flour
  • 2/3 cup unsweetened non alkalized cocoa
  • 1 ¼ cups packed light brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  1. Preheat oven to 375°F and line muffin pan with muffin cups or spray.
  2. Whisk together the butter, eggs, yogurt, and vanilla extract.
  3. In another bowl whisk together both types of flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  4. Very gently fold the wet ingredients into the dry ingredients and fill muffin tins ½ – 2/3 full.
  5. Bake for 20 minutes or until toothpick comes out clean.
  6. Let cool on wire rack immediately after the muffins come out of the oven.
If you are looking for peanut flour, you can find it online (Byrd Mill: www.byrdmill.com) in addition to Harvey’s grocery stores in South Carolina, North Carolina and Georgia; and Whole Foods in Virginia under the brand Montebello Kitchens and at www.montebellokitchens.com. That last one contains a pre-biotic – a unique and very cool option, especially for people dealing with gut issues and those who just want to  promote healthy gut bacteria.