Chocoholics: here’s why you’re hooked
The taste of chocolate is irresistible to many people. Did you know it can also be good for you?
We have a strained relationship with chocolate. We love it but suspect anything so good must be bad for our health and could lead to dependency.
A US study found that 45% of women in general reported craving the stuff, with 91% of female college students reporting regular cravings.
Research shows that, unlike men, many women have feelings of guilt when eating this potentially “forbidden” food, or they fight the urge to eat it at all.
The good news is that chocolate can be healthy for you, as we’ll explain at the end of this article.
Scientists have decoded the physical process that takes place in the mouth when chocolate is eaten, as it changes from a solid into a smooth emulsion that many find totally irresistible.
They hope to use this information to develop a new generation of luxury chocolate that will have the same feel and texture but will be even healthier to consume.
Researchers from the University of Leeds in the UK found that the great sensation we experience from chocolate arises from the way it is lubricated, either from ingredients in the product itself or from saliva, or a combination of the two.
Once chocolate is in contact with the tongue, we taste delicious cocoa fat. Then, solid cocoa particles are released, giving that tactile smooth sensation.
But it is the feel of the mouth lubricating the chocolate that is the key and gives the scientists clues about developing even better-tasting chocolate as well as other foods that have better taste, texture or health benefits.
Dark chocolate is regarded as the healthiest type and the researchers hope their study will help manufacturers design dark chocolate with reduced overall fat content.
“We believe dark chocolate can be produced in a gradient-layered architecture with fat covering the surface of chocolates and particles to offer the sought-after self-indulging experience without adding too much fat inside the body of the chocolate,” one researcher said.
The researchers believe the physical techniques used in the study could be applied to the investigation of other foodstuffs that are transformed from a solid to a liquid, such as ice-cream, margarine and cheese.
Dark chocolate contains powerful antioxidants. Among the most beneficial is a flavonol that is found in plants and fights inflammation and protects against cell damage.
These are just a few of the ways research has shown that dark chocolate can benefit you:
Increases heart health. The antioxidants in dark chocolate have been shown to lower blood pressure, reduce the risk of clotting and increase blood circulation to the heart, thus lowering the risks of stroke, coronary heart disease and death from heart disease.
Balances the immune system. Flavonols prevent the immune system from going into overdrive and reduce oxidative stress, which is an imbalance caused by cells fighting against free radicals and a common cause of many diseases.
Combats diabetes. Epicatechin in chocolate protects cells, makes them stronger and supports the processes that help the body use insulin better, which might combat diabetes in some circumstances.
Improves brain function. Flavonols in dark chocolate have a positive impact on brain function, including better reaction time, visual-spatial awareness and stronger memory. Though research is ongoing, one reason for this may be that flavonols increase blood flow to the brain.
Boosts athletic performance. The epicatechin in dark chocolate increases the production of nitric oxide in the blood, which supports circulation and reduces the amount of oxygen an athlete uses while engaged in moderately intense exercise. This allows the athlete to maintain workout intensity for longer.
Reduces stress. People who ate dark chocolate reported that they felt less stressed, and researchers confirmed that after eating dark chocolate, there were reduced levels of the stress hormone cortisol. This may be related to dark chocolate’s effects on heart health, since stress is a risk factor for cardiovascular disease.
This is general information only. Always consult your GP, dietician or other qualified professional for personalised health guidance.
Related stories: Leeds University, Science Daily, Johns Hopkins University
