Her-sheys, he-shes find solace in chocolates
by KC Jones, reporter

    Good news for chocolate lovers—it is not as unhealthy as some think.

    Extensive dermatological studies have discovered no relationship between chocolate and acne, and true allergies to cocoa are rare. Most reactions are not to chocolate but to the other ingredients incorporated into the product.

    Beginning with an overview, the cocoa bean is about 31 percent fat, 14 percent carbohydrate and 9 percent protein. Although a chocolate bar is no substitute for a meal, a standard 1.5 ounce milk chocolate bar provides the following RDA percentages for these nutrients: calcium and riboflavin 9 percent, protein 6 percent, iron 3 percent, Vitamin A 2.4 percent and thiamine 2 percent.

    Many chemicals in cocoa work on the brain and have been implicated in the aphrodisiac qualities of chocolate.

    Cocoa is rich in three amino acids, which may help contribute to these feelings.

    Tryptophan can calm nerves, induce production of the brain chemical serotonin, associated with sleep, and aid in the body’s production of niacin, a vitamin used to treat mental illness. The brain uses phenylalanine to stimulate production of adrenalin and noradrenaline. Tyrosine, a brain stimulant, elevates mood and raises metabolic rate.

    Over 400 chemicals have been identified in the cocoa bean, including the amphetamine-like phenylethylamin. The phenylethylamine combines with dopamine in the brain to produce a mild antidepressant effect. Another chemical, anandamide also affects brain chemistry to produce feelings of calm and well being. The effect is quite small but noticeable.

    Although some people have been told to avoid cocoa because of the caffeine, it contains only 1 percent, approximately the same amount as decaffeinated coffee.

    Many people recognize that chocolate induces feelings of pleasure, but few realize the health benefits. Cocoa contains tannins, also found in grapes, tea and red wine. Tannin consumption has been related to decreased risk of cancer and cardiovascular disease.

    Cocoa has polyphenol antioxidants that inhibit the oxidation of LDL cholesterol. This is important because oxidation starts the process of arteriosclerosis.

    In addition, HDL cholesterol (good cholesterol) levels are increased. Both of these factors are associated with a decreased risk of heart disease.

    Red wine also contains phenol. Pairing chocolate and red wine is not only a pleasant treat but would have synergistic advantages.

    One five-year study followed men at an average age of 65. The men who ate up to three candy bars a month had a 36 percent lower risk of death compared to those who were non-candy eaters.

    Also, men who reported consuming three or more sweets a week lived longer than those who ate none, but their decreased risk of death was only 16 percent.

    In another experiment, a phenol compound in cocoa called epicatechin inhibited the formation of skin tumors in mice.

    Common sense may not come naturally regarding the love affair with chocolate, but moderate consumption is suggested. Two to three chocolate bars per month, 1.5 oz each, or a daily cup of cocoa with skim milk would be acceptable.

    Cocoa contains less fat—10 to 22 percent compared to 58 percent in chocolate. Even so, the calories in a chocolate bar are equal to one ounce of American cheese, three cups of buttered popcorn or two pats of butter.

    Another common snack equivalent in caloric terms is one ounce of pretzels and a 12-ounce soft drink.

    With its high fat content, chocolate is a high calorie food. It is the cocoa butter that gives that wonderful melt-in-the-mouth sensation.