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The Dark Side of Chocolate—Eat It for Your Gut

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Originally posted March 20, 2014.

Did David Lebovitz know about the health benefits of eating chocolate (NPR “the salt”) when he offered Paris chocolate tours? There has been much in the press about the scientific evidence that eating dark chocolate helps reduce blood pressure readings and results in better heart health. Well, new studies suggest that cocoa powder converts into molecules that not only help to reduce inflammation, but also tell you when you are full. But before you start binging on a theater-size box of Milk Duds, understand that you want dark chocolate—at least 70% cocoa. And no Dutching allowed. Dutching removes bitterness along with the healthful flavonoids (the bitterness comes from the flavonoids). Flavonoids are also found, for example, in apple skins, blueberries (organic low-bush varieties), green tea, and red wine.

So who makes the best chocolate—the French or the Swiss? Several years ago, on David’s Paris & Lausanne Chocolate & Gastronomy Tour, we unscientifically delved into the matter. Mort Rosenblum, author of Chocolate: A Bittersweet Saga of Dark and Light, was along to help us unravel the mystery as we explored the finer points of enjoying chocolate.

Read here from NPR why chocolate is good for your heart, your waistline, and your gut.

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Debbie Young

Debbie, editor-in-chief of Richardcyoung.com, has been associate editor of Dick Young’s investment strategy reports for over three decades. When not in Key West, Debbie spends her free time researching and writing in and about Paris and Burgundy, France, cooking on her AGA Cooker, and practicing yoga.

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