Cocoa Study Shows Dark Chocolate Healthy: Comparison to Vitamins

Science Daily reports on a study on a compound found in cocoa called epicatechin’s that are found to be so strikingly healthy that a professor at Harvard Medical school said that it should be considered a vitamin. The Doctor spent years studying the benefits of cocoa drinking on the Kuna people in Panama. He found that the risk of 4 of the 5 most common killer diseases: stroke, heart failure, cancer and diabetes, was reduced to less then 10% when having cocoa high in epicatechins was consumed  up to 30 times a week.

Healthy dark chocolate, which has not been heat processed or alkalinized has a high percentage of epicatechins (a type of flavanoid). Other foods that have some epicatechins include green tea and red wines. This epicatechin research on dark chocolate and raw unprocessed cocoa may end up changing the way we classify vitamins.

Dr. Norman Hollenberg, professor of medicine at Harvard Medical School, says, ‘We all agree that penicillin and anaesthesia are enormously important. But epicatechin could potentially get rid of 4 of the 5 most common diseases in the western world, how important does that make epicatechin?…  I would say very important’

Nutrition expert Daniel Fabricant, who is vice president scientific affairs at the Natural Products Association, says: ‘the link between high epicatechin consumption and a decreased risk of killer disease is so striking, it should be investigated further. It may be that these diseases are the result of epicatechin deficiency,’ he says.

And to think that we could maybe, by buying the right kind of chocolate, be adding years to our lives! It is exciting if it is found to be true in further studies. Either way as a chocoholic, I’m starting now!


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