How about cocoa (dark chocolate) instead of coffee?

Studies done on the Kuna Indians off the Caribbean coast of Panama showed that their blood pressure never increased during their lifetime and therefore their cardiovascular risk factors were very low. In data obtained from death certificates, the main researcher, Dr Hollenberg found that the Kuna Indians living on the islands also had significantly lower rates of cancer. The relative risk of death from heart disease on the Panama mainland was 1,280 percent higher than on the islands, and death from cancer was 630 percent higher. Interestingly enough, when members of the Kuna Indian community moved to the mainland areas, their blood pressure risk increased to the same levels as the rest of the mainland population. Thus, genes were not shown to be the factor protecting them from hypertension. As researchers began to investigate the Kuna Indian’s diet and lifestyle, they discovered this special population consumes 4-5 cups of cocoa on a daily basis.

So what is the cocoa doing on a physiological level to reduce blood pressure values?
Cocoa stimulates the release of nitric oxide (NO) in the blood vessels and acts as a signaling molecule to the body’s organs. The NO gas allows blood vessels to relax, allowing for more blood and oxygen to flow. Researchers believe it is the flavanols in cocoa that somehow activate the genes responsible for synthesizing NO. Further studies are being conducted on cocoa because this food could lead to new treatments for high blood pressure, blocked arteries, congestive heart failure, stroke, dementia, and impotence.” (See April 2, 1993, Gazette)

So how about substituting cocoa instead of coffee?
Well, before we jump ahead of ourselves, we need to discuss the QUALITY of chocolate/cocoa you are reaching for. Unlike commercial cocoa, which is stripped of bitter-tasting flavanols, Kuna Indians drink unprocessed cocoa containing a highly concentrated type of flavanol known as “epicatechin” and sweeten it with a bit of raw sugar.

Read labels
A lot of cocoa and chocolate products out there has added waxes, fillers, and colors. Yes! Some companies actually add artificial colors to make chocolate appear DARKER. Many products in the supermarket are also laden with sugar, high fructose corn syrup, and fat (from cream). You want to look for a DARK chocolate that is low in sugar (but not one with artificial sugars!). Raw cacao or cold-pressed cocoa is the best quality/health promoting because it is not heated therefore retaining its vitamin, mineral, and antioxidant properties.

Is there a chocolate or cocoa product that you enjoy? Ask us which chocolate we prefer?

Filed under: Diet and Nutrition, Uncategorized by Natasha Kassam, ND