10/11/2014
Cocoa may lower your risk of heart disease and prevent diabetes and cancer — but choosing your chocolate carefully is essential.
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Not all chocolate is equally healthy, but the right kind can actually improve your health. “Pure cacao,” Middleberg says, “is extremely healthy.” In a study of the Kuna Indians off the coast of Panama, scientists attributed the population’s low risk of high blood pressure and cardiovascular disease (despite their weight and salt consumption) to their high cocoa intake — ten times more than what an American would typically consume.
However, those scientists also drew a distinction between Kuna cocoa — made from dried, ground beans with just a bit of sweetener — and commercial chocolate, which is usually highly processed and has lost much of its healthfulness. “You want to look for varieties [of powder, nibs, or chocolate] that are above 75% cacao,” Middleberg says, “because the more cacao, the less sugar and fillers.”
Eat cocoa nibs straight up if you like the bitterness, or try making these Raw Cocoa, Nut & Berry Truffles.
