Chocolate Health Information, What is % Cacao - circle of health

October 2008 - Vol 3 Issue 10

Everything You Always Wanted to Know About Chocolate…
But were afraid to ask
by Michelle Gibeault Traub, R.D.

Chocolate is one of life’s simple pleasures. Since so many treats that are decadent are unhealthy, you may be inclined to eat chocolate without ever thinking about the health consequences. The good news is that you need not be afraid. Chocolate is actually healthy, and the more you get to know about this natural, plant-based product the better you are likely to feel about the occasional chocolate indulgence. Here are answers to some of your top chocolate questions:

If chocolate is high in fat, how can it be good for my heart?
Chocolate is a bit of a paradox. Research has shown that saturated fat raises bad cholesterol (LDL) and increases the risk for heart disease. Chocolate is high in saturated fat, so in theory it should raise cholesterol. Luckily, the fat in chocolate doesn’t work that way. That fat, called stearic acid, is found naturally in cocoa butter. Stearic acid is considered to be neutral because it neither raises nor lowers cholesterol levels. In addition, since chocolate is produced from cocoa beans it is naturally high in antioxidants that protect blood vessels, even aiding blood flow which helps lower blood pressure.

What does % cacao actually mean?
According to the Chocolate Council of NCA, % cacao (also called, % cocoa) “refers to the total content of ingredients derived from the cacao (or cocoa) bean. This includes chocolate liquor, cocoa butter, and cocoa powder.” In general, the higher the cacao content, the healthier the chocolate because cacao is the portion of chocolate that is highest in antioxidants and nutrients.

What about white chocolate? Is that good for me too?
Unfortunately, no. Although white chocolate does contain cocoa butter, it doesn’t contain any of the cocoa solids that give chocolate its high antioxidant content.

Help! My chocolate turned white, is it still safe to eat?
Chocolate has a fairly low melting point. That characteristic gives it a creamy, smooth texture making it literally melt in your mouth. However, you want to be sure that you store chocolate at temperatures between 60-70 degrees Fahrenheit. If chocolate becomes warmer than 70 degrees it can begin to melt causing the fat to separate out. If the chocolate then cools and resets, the fat may show up on the outside of the chocolate giving it a whitish appearance. In the candy world, chocolate given this characteristic is said to have “bloomed.” It is still perfectly safe to eat chocolate that appears whitish, but such a product won’t have the smooth, creamy consistency of a piece that has been stored properly.

Since chocolate is “healthy” I can eat as much as I want, right?
You probably already know the answer to this one, but this is a point that’s worth repeating. Chocolate is only healthy when eaten in moderation. Since chocolate is high in fat and sugar, it is also high in calories which can lead to weight gain. No matter what you eat, if you eat too much and tip the scales, you will put yourself at risk for a variety of health problems. In order to get the most benefit from chocolate stick to portion-controlled options like Adora Calcium, or small, single-serving Dark Chocolate bars.

References:

Chocolate Council of NCA Web site: www.chocolateusa.org