A little group of people in Panama called the Kuna people drink cocoa as a regular part of their diet. Some drink it exclusively and ingest up to 40 cups a day. Studies have been done and determined that the Kona people suffer from stroke, heart disease, cancer, and diabetes 10% less than the other inhabitants in Panama. They also live longer and do not suffer from dementia. The cocoa they drink is not the commercial hot chocolate found in North America. Their cocoa contains a few bitter ingredients that make all the difference.

The main ingredient is called proanthocyanidins, or PAC. This is the predominant flavinoid in cocoa. Flavinoids, also known as vitamin P, are substances in most plants functioning predominantly as antioxidants. The flavinoids in cocoa improve blood flow and relaxes blood vessel tissue. PAC is found naturally in cocoa powder, and thus in dark chocolate. It's composed of epicatechin and catechin chains, resulting in the bitter flavors found in cocoa powder.

Epicatechin is one of the first components to PAC and another flavenoid. This one is shown to mimic insulin in diabetic cells. It also has antioxidant properties that prevent lipids in the blood stream from degrading. This means that the fats won't clog up in arteries, also reducing risk of heart disease. Epicatechin, however, will do more when put in conjunction with another ingredient.

Catechin is a polyphenol flavanol, which is science babble for a natural compound with health benefits. This one isn't as easily absorbed as the others, so its important to get through one's diet. It is effective, though, as it clings to proteins in the blood stream. This covers the cell and protects it from bacteria, which would otherwise cling to and damage the protein. Once a protein is damaged it will replicate damaged cells and create more problems. Catechin can prevent chronic diseases and conditions by protecting proteins in the body.

While chocolate is often eaten milky and sweet, or even washed down with a cold glass of milk, it might be advisable not to. Milk chocolate does not carry the same benefits, not because it's diluted, but because milk proteins interfere with the epicatechin in the chocolate. Experiments have been conducted, and people who took milk chocolate or chocolate with milk received significantly less epicatechin than those who ate strictly dark chocolate. As a dessert, milk chocolate may be the best but it cannot as easily be passed off as a health benefit.

All things considered, a chocolate bar's caloric value may outweigh some of the nutritional benefits, so ingesting copious amounts of chocolate in hope of protecting the heart is unadvisable. When eaten in moderation, and always dark, chocolate can be a great part of a diet, especially if used to cover fruits with fewer calories and complementing vitamins.

The rich dark chocolate covers the sweet-tart flavor of goji berries making delicious chewy clusters of healthy, nutritious candy.

You can be sure these will be tops on my shopping list for the ladies in my family! As you can see.. several are missing from my box. They are too good to stay out of!

Eating Healthy

Tim