Chocolate- Good for the Heart

Take heart, chocolate lovers: Just in time for Valentine's Day, a report published in the Journal of the American Dietetic Association says that chocolate is good for your heart. Researchers at the University of California at Davis reviewed a number of recent studies on chocolate, particularly dark chocolate, and its health benefits. They found that flavan-3-ols, the main flavonoids found in cocoa, are associated with a decreased risk of cardiovascular disease.

"Cocoa contains the same nutrients found in other plant foods, including minerals and specific antioxidants that help ward off diseases such as heart disease," says registered dietitian and ADA spokesperson Althea Zanecosky. "In addition, oleic acid, a monounsaturated fat also found in olive oil, makes up one-third of the fat in chocolate and has been shown to be beneficial for heart health."

Nutrition experts advise, however, consuming chocolate in moderate amounts and incorporating a wide range of foods including fruits and vegetables, teas and red wines.

Zanecosky offers some tips on how to appreciate fine chocolate:

• "Chocolate is best tasted on an empty stomach," says Zanecosky.
• "The proper temperature of the chocolate should be between 66 and 77 degrees F.
• Never put your chocolate in the refrigerator – it will cause the cocoa to separate and form a white 'bloom.'"
• "If you are trying several different chocolates, always start with the one that has the least cocoa, most likely a milk chocolate – unless it's white chocolate, which has cacao butter and no cocoa at all," says Zanecosky.
• "When tasting dark chocolate, let the chocolate sit in your mouth for a few seconds to release its primary flavors and aromas," says Zanecosky. "Then chew it a few times to release the secondary aromas. Let it rest lightly against the roof of your mouth so you experience the full range of flavors. Finally, enjoy the lingering taste in your mouth."

.http://recipestoday.com/resources/articles/vosgeschocolate.htm