Eating chocolate isn’t always a “bad” thing – in fact it can be a potent antioxidant. A nutritionist explains the right type of chocolate to look for and the benefits associated with it.
For years I demonised chocolate, assuming the sweet treat was inherently unhealthy. What I didn’t know at the time was that, if I consumed the right chocolate, it wouldn’t do me any harm at all – in fact, there are benefits. “About 380 known chemical substances have been described in cocoa, and among them are the phenolic phytochemicals, which have been intensively investigated for their antioxidant capabilities,” nutritionist Laura Parada tells Vogue.
It helps to lower cholesterol: “Many studies confirm that cocoa consumption can benefit cardiovascular health by lowering blood pressure, increasing the elasticity of blood vessels and slightly reducing LDL cholesterol, helping to fight diabetes by reducing insulin resistance and other inflammatory processes,” says Parada.
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