Rate Your Chocolate! More cocoa means more good-for-you antioxidants!
By Kathy Cox
Organic cocoa powder contains more beneficial antioxidants than other chocolate products, so enjoy your cup of cocoa this fall. It’s good for you!
These are the results of a study by Agricultural Research Service (ARS) scientists interested in the total antioxidant capacity (TAC) and procyanidin levels of six chocolate and cocoa products: natural (unsweetened) cocoa powders, Dutch processed (alkalinized) cocoa powders, unsweetened baking chocolates, semi-sweet chocolate baking chips, dark chocolates and milk chocolates.
Chocolate and cocoa powders are derived from beans containing hefty quantities of natural antioxidants called flavonoids. The researchers found natural cocoa contains the highest antioxidant capacity. Antioxidants have been shown to be effective in helping prevent cancer, heart disease and stroke.
The researchers found natural cocoa powders contained the highest TAC and levels of procyanidins, which were found to be the dominant antioxidant in chocolates. Milk chocolate, which contains the least amount of cocoa solids, had the lowest amount of these antioxidants.
Alkalinization, used to reduce the acidity and raise the pH of some cocoas, such as Dutch chocolates, was found to markedly reduce the cocoa’s procyanidin content. Researchers concluded that chocolates containing higher amounts of cocoa ingredients have higher procyanidin levels, providing more antioxidants.
Now you can indulge in your sweet tooth and feel good about it.
Kathy Cox, a board certified naturopathic practitioner, is the owner of Whole Living Naturals. Find Dagoba Organic Cocoa and a selection of other healthy chocolates this season at www.WholeLivingNaturals.com. The company offers free samples with every order and a raffle for free all-natural holiday gift baskets. The raffle ends December 18. See www.wholelivingnaturals.com, e-mail at info@wholelivingnaturals.com or call 951-485-8479.
