By Henry J. Fishman, M.D.
ConsumerAffairs.com
July 19, 2005
At last, something that tastes good may be good for you. According to a recent study published in the American Journal of Clinical Nutrition, dark chocolate may help lower your blood pressure and your risk of diabetes.
Researchers studied the effect of 3.5 ounces of dark chocolate and 3.5 ounces of light chocolate on a group of healthy Italian volunteers. They ate dark chocolate for 15 days, took a week off, then ate white chocolate for 15 days.
Dark chocolate lowered their average systolic blood pressure -- the top number -- by six points. It also improved their blood sugar metabolism by decreasing insulin resistance and increasing insulin sensitivity. White chocolate did not help.
How come? Well, dark chocolate contains antioxidants knows as flavonoids, while white chocolate does not. Flavonoids come from the seeds and skins of plants, including a number of fruits and vegetables, cocoa and other beans.
So, dark chocolate may help make your blood vessels more pliable and help lower your blood sugar.
