Why dark chocolate is “better”

Dark chocolate is better for you than milk chocolate.

But don’t get it twisted: “Oh, I need to eat this entire package to get my magnesium for today.”

No.

We can all play mind games with ourselves from time to time. Moderation in eating dark chocolate is key. Stick to an ounce or two at a time.

Compared to its milk-based cousin, dark chocolate has:

•More cocoa
•Less sugar
•Fewer carbohydrates
•More flavonols
•More zinc and magnesium
•More polyphenols (anti-oxidants)

Milk chocolate uses cream, sugar, and usually additional processing to reduce the more bitter natural taste of cocoa. The more chocolate is processed, the more cocoa’s benefits erode.

And what are those potential benefits?

•Flavanols can lower blood pressure and improve blood flow to the brain and heart
•Polyphenols fight free radicals, which can lead to heart disease, diabetes, Parkinson’s, Alzheimer’s and cancer.
•Dark chocolate is rich in antioxidants, which fight the free radicals that contribute to many diseases.

Aim for at least 70% cocoa, and higher concentrations are even better. Just don’t go crazy and overconsume it. But if you’re trying to reduce carbs and sugar, a little dark chocolate is a good “cheat” that isn’t really a cheat at all.

Sources: 1, 2, 3, 4, 5