Close your eyes.Â
In this icy cold weather, imagine a bright, blazing fire. In front of you, there are marshmallows squished in tight columns on sticks – ready to roast. Next to you, there are piles of graham crackers, already topped with tiny melting bricks of—you guessed it—chocolate. But maybe your heart sinks, realizing that, as much as your taste buds will perk up in delight, your mouth salivating for more, your body might not forgive you for this meal. Well, here’s a bit of news: chocolate can be good for you!
Cocoa contains flavonoids, a type of phytochemical or plant antioxidant. This chemical helps the body limit oxidative damage and ultimately protects you against heart disease, the number one dietary related cause of death in America. The antioxidant sites in flavan include epicatechin, which can reduce blood pressure, improve vascular function, reduce platelet reactivity, improve insulin sensitivity, and serve as an anti-inflammatory.Â
But one may ask what kind of chocolate is truly recommended. And the answer is, not a lot! By noshing on one or two ounces of dark chocolate per week, only 170-340 calories are added to your diet, easily burned off during a single trip to the gym. Although there are healthier sources of this phytochemicals such as green apples, cherries, and tea, these dietary options are strikingly less appealing after a long day. You cannot squeeze out an apple from a syrup container and watch it drip down your melting ice cream cone.
So indulge, but do not overdo it. Enjoy your chocolate, and convince yourself that it truly is a salad.