Why dark chocolate is good for you

By Dr Karen Coates

Here’s the proof. Life is too short to give up all of life’s pleasures, but sometimes just a little compromise can make a huge difference.

Eating up to 50 grams of dark chocolate each day may be beneficial in the management of high blood pressure and diabetes. A study published in the Journal of Hypertension in April 2005 the showed that after eating dark chocolate there is a significant and favourable change in insulin sensitivity and a decrease in blood pressure in healthy persons. This was confirmed by a further study in the American Journal of Clinical Nutrition of August 2005.

But it has to be dark chocolate – sorry Mr Cadbury.

(Oh, and careful with the caffeine in chocolate if sleep is a problem.)

Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons.

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Am J Clin Nutr. 2005 Mar;

Grassi D, Lippi C, Necozione S, Desideri G, Ferri C.

Cocoa reduces blood pressure and insulin resistance and improves endothelium-dependent vasodilation in hypertensives. Hypertension. 2005 Dec;46(6):e21-2; author reply e22

Grassi D, Lippi C, Necozione S, Desideri G, Ferri C.

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