Chocolate – Food or Fad?
By John Robbins
There is in fact a growing body of credible scientific evidence that chocolate contains a host of heart-healthy and mood-enhancing phytochemicals, with benefits to both body and mind.
The food police may find this hard to take, but chocolate has gotten a bad rap.
People say it causes acne, that you should eat carob instead, that it’s junk food. But these accusations are not only undeserved and inaccurate, they falsely incriminate a delicious food that turns out to have profoundly important healing powers.
However, firstly, chocolate is a plentiful source of antioxidants.
Antioxidants are substances that reduce the ongoing cellular and arterial damage caused by oxidative reactions (they mop up free radicals, which is very important to do).
You may have heard of a type of antioxidants called polyphenols. These are protective chemicals found in plant foods such as red wine and green tea. Chocolate, it turns out, is particularly rich in polyphenols. According to researchers at the University of Texas Southwestern Medical Center in Dallas, the same antioxidant properties found in red wine that protect against heart disease are also found in comparable quantities in chocolate. Chocolate is health food, especially when made with raw cacao and other raw ingredients.