Here's to Healthful Chocolate

     There has been a lot of news in recent years about the benefits of eating the right kinds of chocolate. Generally speaking, chocolates that contain the maximum amount of healthful components and the minimum amount of unhealthful components, are the best for you. So what is good in chocolate? Chocolate contains flavonols - a type of flavonoid, i.e. antioxidant phytochemicals - also found in tea, grapefruit, grapes, and wine.  Flavonols are currently recognized as being good for cardiovascular and brain health and are thought to have a wealth of potential other health benefits.  Chocolate, however, can contain a number of unhealthy additives such as transfats and sugars. Natural unsweetened cocoa powder - not Dutch processed - is considered the healthiest form of chocolate because it is highest in flavonoids and lowest in sugars and saturated fat. Unsweetened solid chocolate is next best, followed by bittersweet chocolate and semisweet chocolate. Apart from the potential happiness factor for its fans, milk chocolate probably doesn't have a whole lot in the way of health benefits.
    The FDA has not established guidelines for what distinguishes bittersweet from semisweet chocolate, leaving it up to individual producers to decide how to market their chocolate. That said, generally speaking, in the US, the percentage of cocoa in bittersweet chocolate is in the 70's-80's range and semisweet in the 50's -   60's range. At least 72% cocoa is generally what is recommended for health benefits, with higher being even better. But people used to eating sweet milk chocolate might not enjoy chomping on a chocolate bar with 85% cocoa. The solution: work one's way up in cocoa percentage over time, until one enjoys the darker chocolate.
    Here's to your health - and to your happiness!