– Chocolate is highly energizing and stimulates the nervous system, containing theobromine, a substance similar to caffeine. At the same time its high sugar and magnesium content make it a mild tranquilizer.
– Chocolate is composed of about 27% fat, and thus contains many fatty acids. Cocoa is composed of 62% saturated fatty acids (stearic and palmitic acids) and 38% unsaturated fatty acids (oleic and linoleic acids). Stearic acid, however, is broken down in the body and forms oleic acid, so in fact chocolate is composed of 69% monounsaturated fatty acids which, as you may know, reduce levels of harmful cholesterol and increase levels of beneficial cholesterol. This explains the results of a number of experiments showing that chocolate helps lower levels of harmful cholesterol (Dr. H. Robert, The Therapeutic Effects of Chocolate, Artulen Publishing).
– Chocolate also contains polyphenols which help protect vascular walls. Some experts recommend chocolate for reducing the risk of developing arteriosclerosis.
– Opt for dark chocolate, rich in cocoa and containing as little sugar as possible.
– Not recommended for persons who are overweight or who are suffering from diabetes, arteriosclerosis, liver problems and kidney or bladder stones.