April 4, 2012 |
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This tasty treat drops your
heart disease risk by 57%
heart disease risk by 57%
When I tell people to eat more healthy foods, I get a look of "Great, more veggies." Well, today I'm going to tell you about a health food that tastes absolutely wonderful. And, technically, it's not a vegetable!
Two new studies have found incredible health benefits of chocolate.
In the first study, researchers conducted a review of multiple medical studies on dark chocolate. What they found not only confirms what I've been telling you — that it's quite good for you. It may also have therapeutic benefits. In other words, eating dark chocolate can lead to improvements in blood pressure, blood vessel endothelial function, and a dip in insulin levels. The latter means that your insulin might be working better.
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In fact, yet another study (this one was a National Institutes of Health study) followed nearly 5,000 participants aged 25-93. In this study, the researchers found that eating dark chocolate five or more times a week was associated with a stunning highly significant 57% reduced risk of coronary disease. While this study was a food questionnaire study (not the most accurate), it certainly fits with all the other studies on dark chocolate we're seeing.
I do think that these studies are real, based on personal experience. After coming to California, and stepping up from a good diet to my Living Foods Diet, my blood pressure fell from 110/70 to 100/60. As the years have gone by, I've incorporated a single vice in my diet: about three ounces of organic dark chocolate on most days. And my blood pressure has fallen further to about 88/56. Do I think that the dark chocolate has played a role? Yes, but I can't tell you how much.
Dark chocolate is incredibly rich in beneficial flavonoids. And its flavonoids are particularly protective for endothelial cells.
If you need to indulge yourself, pick dark chocolate. And eat only organic dark chocolate, of course.
Yours for better health and medical freedom,
Robert J. Rowen, MD
Ref: AJCN March 2012; Clin Nutr, 2010 Sep 19.
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