FOOD TIP: Chocolate, Chocolate, Chocolate!

Well it’s that time of year again – Easter’s here. Which means chocolate, chocolate and more chocolate! Well chocolate lovers, it just so happens chocolate may offer us more than just enjoyment. It might just be good for us! Chocolate is made form cocoa beans that are naturally a rich source in flavonoid antioxidants called procyanidins. Cocoa contains higher levels of antioxidants than tea and red wine, and it is these antioxidants that have been show to protect against certain diseases. As dark chocolate has the highest cocoa content compared to milk and white chocolate (which contains no cocoa at all), dark chocolate is the best source of antioxidants.
Dark chocolate’s rich source of antioxidants has been shown to reduce the oxidation of LDL cholesterol (“bad” cholesterol), increase HDL cholesterol (“good” cholesterol), improve the flexibility of blood vessels, prevent the blood from becoming ‘sticky’ and forming blood clots, and also lower blood pressure.
Despite these health benefits, chocolate is still high in saturated fat, sugar and kilojoules, and should be enjoyed in moderation. Chocolate should be an indulgent treat. So this Easter instead of eating as much chocolate as you can, why not choose a top quality chocolate and take your time to enjoy its flavour and creamy texture. That’s how I plan to eat my Lindt bunny this Easter!