If you’ve overindulged a bit in chocolate this month, don’t beat yourself up too badly about it. You’ve probably heard there are health benefits to chocolate, dark chocolate, that is. To get to the heart of the matter, I asked registered, licenced dietitian Catherine Kruppa, who works out of The Houstonian Hotel, Club & Spa, to elaborate.
Kruppa says that dark chocolate contains a greater amount of cocoa than other forms of chocolate, like milk chocolate. Cocoa is rich in epicatechin, a flavonoid and antioxidant known to lower blood pressure, prevent cholesterol buildup in the arteries and lower the risk of blood clots. She adds, “Cornell University food scientists discovered that cocoa powder has nearly twice the antioxidants of red wine, and up to three times the antioxidants found in green tea.” And it tastes a lot better than botox — cocoa also appears to have anti-aging and anti-inflammatory properties, as well.
But don’t pig out on dark chocolate; everything in moderation, as the saying goes. Cocoa is a good source of minerals magnesium, sulphur, calcium, iron, zinc, copper, potassium, manganese and some B vitamins, so says Kruppa. You’ll get the most benefit if you indulge in dark chocolate with minimal fat and sugar. And since the weather has been so chilly lately, here’s a great way to get a satisfying shot of chocolate in a low-fat hot cocoa.
- 2 Tblsp unsweetened cocoa
- 2 Tblsp water
- pinch salt
- 1 cup skim milk
- 1 Tblsp agave nectar
- ¼ tsp vanilla extract
- pinch cayenne (optional)
- In a sauce pan over medium heat, whisk together the cocoa, water and pinch of salt until the mixture is smooth.
- Whisk in milk until blended. Add agave nectar, vanilla and cayenne until mixture barely reaches a simmer.
- Pour into a mug (or two espresso cups) and enjoy this spicy, satisfying treat.
Be sure to check out the website of Catherine Kruppa, MS, RD, CSSD, LD at www.adviceforeating.com. And read about my favorite chocolates.
-alyce eyster
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