Bittersweet Truth about Chocolate

Text and Photos By: FÜSUN ATALAY © 2006

Chocolate has been hailed as a health food with flavonoid-rich substances and powerful antioxidants that possibly protect the cardiovascular system and resist cell damage against free radicals. Studies carried out at the Cleaveland Clinic of Health state, " The cocoa butter in chocolate is comprised of equal amounts of oleic acid (a heart-healthy monounsaturated fat found in olive oil), stearic and palmitic acids. Stearic and palmitic acids are forms of saturated fats linked to increases in LDL-cholesterol and risk for heart disease".

Cocoa, known as Theobroma Cacao, is a rain forest herb used for thousands of years by indigenous South and Central American tribes to fight parasites, to counteract the effects of snakebites, and as a general antiseptic; yet only recently Western researchers are beginning to recognize the powerful healing properties of nature’s gift, the cocoa bean

Scientists who have been studying the chemical components of chocolate are finding that it possesses the same kinds of health-enhancing antioxidants which have already been found in red wine and green tea—and that dark chocolate contains almost five times the flavonol content of apples !

Then, isn't it time to stop taunting chocolate as junk food, and start viewing it as a whole food?

Not unless we are more knowledgeable and selective about what forms of chocolate would be ideal over others for our health; because, be all that as it may, most of the chocolate on the market is not much more than sweetened confectionary enhanced by fillers and artificial flavoring. As such, it is more detrimental to health than it is beneficial.

When cocoa is processed into chocolate products, it goes through several steps to reduce its naturally pungent taste which is provided by flavonoids (polyphenols). The more chocolate is processed through fermentation, alkalizing or roasting, the more flavonoids are lost

Flavonoids provide important protective benefits to plants, such as in repairing damage and shielding from environmental toxins. When we consume plant-based foods rich in flavonoids, it appears that we also benefit from this "antioxidant" power.

Antioxidants are believed to help the body’s cells resist damage caused by free radicals found in environmental contaminants such as cigarette smoke. When the body has inadequate levels of antioxidants, it is vulnerable to free radical damage such as increases in LDL-cholesterol, oxidation and plaque formation on arterial walls.

In addition to their antioxidant capabilities, flavonoids are also thought to affect relaxation capabilities of blood vessels and help balance of eicosanoids, which are believed to play a role in cardiovascular health
The amount of cacao in finished chocolate ranges from 7 percent to 35 percent in milk chocolate; and 30 percent to 80 percent in dark chocolate.

Your best chocolate choice is dark with at least 65% cocoa, because chocolate’s health benefits come from cocoa; the higher the percentage of cocoa, the more beneficial is the chocolate. A higher cocoa content indicates that less sugar has been added. Dark chocolate appears to retain the highest level of flavonoids; therefore it seems wise to choose dark chocolate over milk chocolate.

The culprit in most chocolate products are the additional fat and calories from other ingredients such as nuts, marshmallows, coconut and caramel.

Currently there is no established serving of chocolate to reap its cardiovascular benefits. What is known is that one no longer needs to feel guilty for enjoying a small piece of dark chocolate occasionally, while keeping in mind that there are other flavonoid-rich foods like apples

Chocolate also contains psychoactive compounds which create genuine chemical addictions while substantially altering the mood of those who eat it. Thus, those who say they're addicted to chocolate are, in fact, right.

If one really wanted the anti-cancer benefits of cocoa , one would have to find chocolate bars made with pure cocoa, and without any sugars or artificial sweeteners. That being not a very palatable choice, it would be smart not to rely on chocolate to replace other anti-oxidant rich foods, such as fruits, nuts and vegetables, which are also endowed with other health benefits.

One thing is certain though. Chocolate isn't just for fanciful desserts or luscious snacks ; it has been a key ingredient for many main dishes in Aztec and Mexican cooking. Here is one recipe that uses native chiles, nuts, spices, dry fruits and chocolate with chicken in a savoury ‘mole’ (pronounced Moh-lay) sauce

Mole Poblano de Pollo Serves 6

Mole poblano is a popular sauce in Mexican cuisine. Its name comes from the Mexican state of Puebla.

2- 1/2 to 3 lb chicken, cut into 10-12 pieces
1/4 cup olive oil
3 Tbsps raisins
3 cloves garlic, minced
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp ground cloves
1 onion, chopped
1/4 tsp cinnamon
1 green or orange bell pepper, chopped
1/2 tsp sea salt
½ tsp black pepper
1 tsp honey
2 pimentos, chopped
2 chipotle chiles in adobo sauce, chopped
3 tomatoes, peeled, seeded and chopped
2 squares unsweetened chocolate, chopped
2-3 Tbsp chili powder
2 1/2 cup chicken broth
1/4 cup ground almonds
cilantro, chopped for garnish

In casserole, heat oil and saute onion and garlic. Brown chicken and remove.
In remaining fat, cook bell pepper, pimento, and tomatoes over gentle heat for 10 minutes. To onion mixture, add chili powder, blend well. Add broth, almonds, raisins and seasonings. Simmer, covered, 30 minutes longer. Add chocolate, stirring until melted.

Return chicken, nestle into the sauce. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Sprinkle with chopped cilantro and serve with rice.

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