Studies have revealed eating chocolate minimize the risk of heart disease. The flavonoids in the cocoa bean help the heart by controlling cholesterol, lowering blood pressure, reducing the risk of blood clots and improving blood flow to vital organs of the body. Flavonoids are antioxidants that fight cell damaging free radicals. However, not all forms of chocolate contains high level of flavonoids.
Dark chocolate is the best chocolate for the heart. It is least processed chocolate which means it contains the highest percentage of the flavonoids filled cocoa bean. It has at least 35% cocoa. The remaining is cocoa butter ( the natural fat of the cocoa bean), sugar, an emulsifier and vanilla or other flavoring. Eat chocolate with the highest cocoa content ( 70% to 85%). Studies discovered dark chocolate helps restore flexibility of arteries and prevent white blood cells from sticking to the walls of the blood vessels.
The FDA requires that milk chocolate contain at least 10% cocoa and at least 12% dry milk solids. The remainder is cocoa butter, sugar, an emulsifier and vanilla or other flavorings. Because milk chocolate contains more sugar and fat than dark chocolate, it should be eaten in moderation. While white chocolate is made of 20% or more of cocoa butter and up to 55% sugar. In addition, it contains milk solids, vanilla, emulsifier and other flavorings. It is better to avoid or eat in limited amounts.
Because even dark chocolate also contains sugar, fat and calories, you can not have as much as you want. Eating too much of chocolates can lead to weight gain and eventually to heart diseases. Moderation is the key.
The darker the better