Craving for chocolate?
If chocolate is your weakness, maybe it doesn’t have to be any more, writes author and psychologist MARGARET LAMBERT in her latest column.
Chocolate has had a reputation of generally being bad for us, of being an unnecessary indulgence, with its high fat and sugar content.
Chocolate was thought to exacerbate conditions of acne, obesity, high blood pressure, coronary artery disease and diabetes.
More recently however, chocolate has moved from the bad food category and into the arena of healthy foods. It is believed that there are greater health benefits to be derived from consuming chocolate with a higher cocoa content and lower sugar content.
Research studies of chocolate published in health and medical journals refer to the beneficial effects of eating chocolate.
While these studies have supported the advantages of consuming chocolate, the research is not conclusive, and further studies are required in order to substantiate the findings.
Even so, some studies have found potential benefits of eating chocolate that include:
• Lowering cholesterol levels
• Preventing cognitive decline and is therefore an important aspect in diseases such as Alzheimer’s.
• Reducing the risk of cardiovascular problems and heart disease
• Improving performance in fitness training
• Reducing the risk and effects of stroke
• Assisting foetal growth and development in pregnancy
• Reducing the risk of diabetes
As with all things, it is good to keep moderation in mind!
Blowing out on chocolate, or on any foods for that matter, will not be healthy for you.
But perhaps you don’t need to feel guilty for having a chockie snack – and you will benefit from switching to the high cocoa, low sugar variety.
Until next time, Marg
♦ Check out Margaret’s website here.
