05/30/22
#132 Chocolate
I am just back from a glorious weekend in the South Island. I have never been to Dunedin before so it was wonderful to have a long weekend to explore Dunedin and Oamaru. With the high student population eating out as a plant based eater was easy with lots of great options. And we also took in a frosty park run at the botanical gardens on Saturday.
There have been several new studies on chocolate and the polyphenols and flavonoids it contains.
Here is my low down on the benefits of eating chocolate.
In tomorrow's workshop, we are going to look at and compare several different brands, you can ask me anything in these Tuesday 1.30 pm sessions I love to just go with the flow! They are available to all course members and my membership group (see details below).
If you miss them live they are recorded so you can grab a cup of tea, coffee, or kombucha and stop and have a listen or do what I do and listen while you walk or drive.
Dark chocolate has been around since the beginning of the last century. It is made from the roasted beans of the cacao tree, and I have been lucky enough to pick my own and drink it as hot chocolate straight from the tree at our Air B&B in Samoa.
Chocolate like red wine, coffee and berries is high in polyphenols, it scores well on the ORAC anti ageing table.
Chocolate over 70% cocoa is protective against heart disease as it increases blood flow and may reduce blood pressure and increase cognitive function. The antioxidants may also lower LDL 'bad' cholesterol.
Studies show a definite increase in benefits as you go over 85% cocoa. The higher the cocoa the lower the sugar content. Bear in mind a 100g is going to cost you a whopping 600 calories so one or two squares is plenty!
If you are not a member already click below to get the link for tomorrow's workshop where we compare milk chocolate and dark chocolate and look at which are the best brands and why.
And why it can be so hard to stop eating chocolate once you start.