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Chocolate Lovers Are Less Likely to Suffer a Heart Attack or Stroke

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Chocolate Recent research findings released by the scientific community will gladden the hearts of chocolate lovers all over the world. Instead of being regarded as a sinfully decadent food that people should avoid, there is growing evidence that it may be beneficial in preventing several medical conditions.

Recent investigations published in the British Medical Journal show that eating chocolate in linked to a 39 percent lower risk of cardiovascular disease and a 29 percent reduced risk of stroke, Peace FM reports. Other studies show chocolate may also be helpful in preventing metabolic diseases and pre-eclampsia.

During the past 10 years, cardiologists have responded with healthy skepticism to research suggesting chocolate’s possible cardiovascular effects. Since it does not fit into the profile of unappealing, difficult lifestyle measures aimed at improving health, doctors were reluctant to embrace the concept that a food so enjoyable could actually be beneficial. Now, however, an expanding number of cardiologists are considering the potential cardiovascular advantages of chocolate as being valid.

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Researchers involved in the British study express two main cautions. They say the results fail to provide definitive proof of chocolate’s cardiovascular benefit, theorizing that the positive effects could possibly be caused by something else chocolate eaters do. Their other concern is that commercially available chocolate has a high caloric content, which can lead to weight gain, in addition to diabetes and heart disease. Since dark chocolate has a higher amount of cocoa and lower amount of sugar, it would be preferable over the other varieties.

Scientists postulate that the component of chocolate responsible for the cardiovascular effects is flavonols, which they believe renders a bodily substance, nitric oxide, more bioavailable, Health 24 notes. The greater bioavailability of this substance increases blood vessel elasticity and also lowers blood pressure and high fat blood levels. Additionally, it reduces insulin resistance, as well as lowers platelet stickiness and blood clotting. Aside from benefits for cardiovascular health and possibly diabetes, these compounds may also help prevent eclampsia, which is a dangerous rise in blood pressure during pregnancy.

Until further studies are performed to ascertain why chocolate appears beneficial, doctors will not be “prescribing” it to patients. However, they admit moderate consumption may be beneficial. Those who regularly consume a judicious amount of chocolate can enjoy it guilt-free, as long as they don’t overindulge.

Sources:

http://www.health24.com/dietnfood/DietDocs_articles/15-1871,67239.asp

http://www.postchronicle.com/news/health/article_212388477.shtml

http://business.peacefmonline.com/news/201111/78092.php


Mary West is a natural health enthusiast, as she believes this area can profoundly enhance wellness. She is the creator of a natural healing website where she focuses on solutions to health problems that work without side effects. You can visit her site and learn more at http://www.alternativemedicinetruth.com. Ms. West is also the author of Fight Cancer Through Powerful Natural Strategies.

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