Dark or Black Chocolate?

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I have often wondered why they call white chocolate “white” while they call black chocolate “dark?” Can’t they just call it black? Oh well, for my own purposes, I’m going to call it black.

As a chocolate addict, I therefore feel obliged to bring some good news to all chocolate lovers out there. And to all those who already bade chocolates goodbye due to high blood pressure and heart disease, I suggest you say hello again!

Thanks to a research conducted by Dirk Taubert, MD, PhD, and colleagues at the University of Cologne, Germany, it has been proven that black(dark) chocolate can give very healthy benefits to those who have already given up on chocolate.

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Black chocolate has plant phenols -cocoa phenols, to be exact. These are proven to help lower blood pressure.

Another research conducted by Mauro Serafini, PhD, of Italy’s National Institute for Food and NutritionResearch in Rome, found out that black chocolate has lots of anti-oxidants.  Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments.

So whenever you’re craving for chocolate, always remember that the darker, the better. 100% dark chocolate-that’s what I mean, not even a drop of milk in it.

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But of course, watch out for calories! It’s still chocolate anyway.

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