What is it, good or bad? Well it may help to view all of our foods in the middle category of not downright good or bad. Rather appreciate various foods as types of useful energy and nutrient suppliers. Different foods provide various degrees of energy and nutrients relative to their composition. Preparation and cooking can affect composition. Cocoa is a high supplier of certain antioxidants such as catechin (also given by green tea). Catechin is an important ‘security guard’ under the flavonoid ‘security company’ against free radicals. Flavonoids are highly relevant to garner cardiovascular health; numerous studies support that notion as reviewed in (volume 18 No. 2) 2005 edition of the South African Journal of Clinical Nutrition. Cocoa, legumes, tea, red wine, grapes, other fruits and various vegetables all contain flavonoids. Flavonoids have a beneficial role in immune system support, lowering high blood pressure and protecting against cardiovascular disease.

There’s more to chocolate than just cocoa! Chocolate is high in sugar (usually more so in dark chocolate, which is also higher in cocoa). Indulging in highly sugared foods frequently has links to disease development. Chocolate is a useful energy supplier, as it’s not only a good ‘sugar importer’ but also has some ‘fat cargo’. The odd chocolate can be fine, in moderation. In chocolate confectionery, a list of artificial colorants and flavourants may ‘down value’ the more plain chocolate piece. Chocolate has had links to medicinal use in past centuries but we should not be over zealous.

Now our common forms available are as modified chocolate confectionery. It behoves one to read the label (when available to the consumer) of ingredients and use practical rationalisation. Cocoa also has good levels of magnesium, a mineral that is shown to help reduce development of heart disease and lowers blood pressure, by relaxing the tautness of blood vessel muscles.

Eat responsibly! We’ve all heard ‘drink responsibly’. Plain old chocolate can be seen as a useful energy and nutrient supplier. It’s a bit like red wine; it’s not essential but enjoyable. They have antioxidants but they are not the only sources of antioxidants. Both also have neurological actions for a pleasing effect.


Anastacia Sampson D.N. Med.