MIND AND BODY WITH LEANNE HALL

IS CHOCOLATE GOOD FOR YOU?  Chocolate  has  had  a  reputation  as  a  ‘bad  food’  for  far  too  long.  This  plant-­‐based  substance  actually  shares  a  lot  of  properties  with  well  known  superfoods.  Dark  chocolate  has  5  times  more  antioxidants  than  blueberries,  and  can  even  act  as  an  antidepressant.  Leanne  dispels  some  myths  about  chocolate,  and  meets  a  model  who  has  made  a  career  out  of  eating  and  cooking  with  it.  

CHOCOLATE FAST FACTS  

• Cacao  refers  to  the  bean  itself,  which  is  where  cocoa  powder  and  cocoa  butter  is  derived  from.  Cocoa  is  a  more  processed  chocolate  product  with  added  sugar,  whereas  raw  cacao  has  no  sugar  

• Flavanols  are  present  in  chocolate  and  stimulate  good  blood  circulation,  therefore  reducing  the  risk  of  heart  disease.  Flavanols  also  have  antioxidant  properties  which  help  provide  cells  with  protection  from  cancer  and  ageing  

   

     

 

• The  amount  of  flavanols  in  chocolate  fluctuates  due  to  a  range  of  variables:  the  cocoa  beans  used,  processing  practices,  storage  and  handling  conditions.  Therefore  the  %  cacao  does  not  necessarily  signify  the  flavanol  content.  

• Manufacturing  of  standard  chocolate  destroys  up  to  half  of  the  flavonoids,  so  most  milk  chocolate  has  little  and  white  chocolate  almost  none.  

• Dark  chocolate  stimulates  the  release  of  the  hormone  serotonin  –  the  body’s  natural  happiness  drug.    

• Vitamins  and  minerals  exist  in  dark  chocolate  such  as  magnesium,  potassium  and  iron.  

• A  little  dark  chocolate  is  good  but  a  lot  is  not  better.  It  contains  calories  and  should  be  accompanied  with  a  healthy  diet  and  exercise.  

• Nearly  half  of  Australians  (14  &  over)  eat  chocolate  bars  in  a  4  week  period  –  with  Cherry  Ripe  being  the  most  popular  

Sources:    

http://www.heartfoundation.org.nz/know-­‐the-­‐facts/food-­‐and-­‐drink/chocolate  

http://www.thestoryofchocolate.com/Savor/content.cfm?ItemNumber=3454&navItemNumber=3376    

http://www.ausfoodnews.com.au/2013/08/12/australia’s-favourite-chocolate-bars-market-research-findings.html

BENEFITS OF DARK CHOCOLATE

 

Who  would  think  that  chocolate,  a  source  of  ‘guilty  pleasure’,  could  be  the  provider  of  so  many  healthy  substances?  And,  enough  so,  to  be  compared  to  super  foods  like  blueberries  and  green  tea?  When  Leanne  took  to  the  streets  of  Sydney,  it  seems  that  most  of  us  would  not  imagine  it  possible!    Take  a  read  below  of  the  list  of  positives  found  in  dark  chocolate.  

   

     

 

Flavanols:  a  food  component  with  antioxidant  properties  found  in  plants  such  as  cacao.  Natural  cocoa  from  cacao  beans  is  abundant  in  flavanols.  Flavanols  increase  blood  flow,  maintain  healthy  blood  vessels  and  therefore  assist  in  the  reduction  of  blood  clots,  prevention  of  heart  disease  and  lowering  blood  pressure.  Dark  chocolate  has  particularly  high  flavanol  content  until  it  is  manufactured  into  milk  or  white  chocolate  when  it  loses  this  element.  

Antioxidants:  neutralise  free  radicals  and  weaken  any  damage  process  of  cells,  which  is  what  helps  the  growth  of  cancerous  cells.  Therefore  antioxidants  are  highly  rated  for  their  power  to  help  prevent  cardiovascular  disease  and  impede  the  growth  of  cancerous  tumours.  Other  foods  high  in  antioxidants  include  green  tea,  broccoli,  grapes,  apples  and  blueberries.  In  fact  dark  chocolate  has  been  found  to  contain  five  times  more  antioxidants  than  blueberries.  *  

Serotonin:    is  our  feel  good  hormone  and  foods  like  bananas  and  other  fruit  and  vegetables  help  boost  its  production.  Dark  chocolate  however  is  also  does  this  due  to  the  cocoa  polyphenols  found  in  non-­‐roasted  cocoa  beans.  One  study  carried  out  by  French  researchers  concluded  that  the  anti-­‐depressant  effect  from  the  intake  of  cocoa  was  comparable  to  the  effect  of  taking  a  standard  antidepressant  product.**  

Vitamins  and  Minerals:  potassium,  magnesium  and  iron  are  some  found  in  dark  chocolate  which  all  have  positive  affects  on  bodily  functions  such  as  magnesium  assists  with  muscle  and  nerve  function,  keeps  a  healthy  immune  system  and  builds  strong  bones.  

Libido  Enhancing  Compound  ‘phenylethylamine’  exists  in  dark  chocolate  which  releases  the  same  endorphins  which  we  feel  during  sex.  According  to  a  study  from  an  Italian  university,  female  participants  who  consumed  at  least  one  cube  of  chocolate  a  day  experienced  more  active  libidos  and  better  overall  function  than  those  who  didn’t  indulge.***  

Anti  Inflammatory  Compound  a  new  study  in  the  United  States  has  found  that  our  gut  bacteria  feasts  on  chocolate.  It  ferments  the  chocolate  which  then  creates  anti-­‐inflammatory  compounds.  When  our  bodies  absorb  these  compounds  they  decrease  the  inflammation  of  cardiovascular  tissue,  lessening  the  long  term  risk  of  stroke.****  

 

   

     

 

ENJOYING  CHOCOLATE  GUILT  FREE  IS  BENEFICIAL    

According  to  experiments  and  research,  the  guiltier  we  feel  about  eating  chocolate,  the  more  we  will  eat  it.  A  study  was  carried  out  with  300  people  aged  between  18  to  86  on  their  eating  habits  and  were  asked  if  they  experienced  guilt  or  happiness  when  consuming  chocolate.  Those  who  felt  guilt,  were  found  to  have  put  on  a  lot  more  weight  18  months  later.  The  study  concluded  that  “enjoyment  of  food  is  essential  to  people’s  well-­‐being”.*****  

NOTE:  While  dark  chocolate  offers  health  benefits,  and  it  is  better  to  enjoy  chocolate  guilt  free,  it  is  essential  this  is  done  in  moderation  and  in  conjunction  with  a  healthy  diet  and  exercise.  Dark  chocolate  still  contains  sugar  and  fat  and  so  just  one  square  a  day  has  been  found  to  have  benefits.  

*http://www.news-­‐medical.net/news/20110208/Dark-­‐chocolate-­‐better-­‐than-­‐acai-­‐berry-­‐blueberry-­‐cranberry-­‐for-­‐antioxidants.aspx  

**http://www.ausfoodnews.com.au/2009/02/24/chocolate-­‐has-­‐anti-­‐depressant-­‐qualities-­‐study.html  

***http://www.womenshealthmag.com/sex-­‐and-­‐relationships/chocolate-­‐for-­‐better-­‐sex#.  

****http://www.acs.org/content/acs/en/pressroom/newsreleases/2014/march/the-­‐precise-­‐reason-­‐for-­‐the-­‐health-­‐benefits-­‐of-­‐dark-­‐chocolate-­‐mystery-­‐solved.html  

*****http://www.news.com.au/lifestyle/health/want-­‐to-­‐slim-­‐down-­‐dont-­‐feel-­‐guilty-­‐about-­‐that-­‐chocolate-­‐cake/story-­‐fneuzkvr-­‐1226773000070    

GUEST TALENT: ABIGAIL O’NEILL  Model  Abigail  O’Neill  is  living  proof  that  dark  chocolate  can  be  eaten  without  putting  on  weight.  Abigail  is  so  partial  to  dark  chocolate  that  not  only  is  it  part  of  her  staple  daily  diet,  but  it  also  inspired  her  to  create  a  chocolate  recipe  book  Model  Chocolate.  Leanne  was  invited  to  her  home  near  Byron  Bay  where  she  was  treated  to  a  range  of  sumptuous  chocolate  desserts  and  treats.  Abigail  revealed  the  range  of  ‘good’  ingredients  that  exist  in  her  daily  chocolate  treats  such  as  raw  cacao  powder,  natural  sweeteners  like  honey  or  agave  syrup  and  natural  butters  like  coconut  or  nut  butters.    To  top  it  off  Abigail  invited  Leanne  to  enjoy  a  nourishing  a  chocolate  facial.    

   

     

 

ABIGAIL’S  TIPS    When  buying  chocolate  in  store,  Abigail  insists  on  purchasing  chocolate  which    

-­‐ Has  70  %    or  over  cacao  content  -­‐ has  been  produced  via  fair  trade  -­‐ is  organic  

 ABIGAIL’S  BOOK:  MODEL  CHOCOLATE  

Inside Abigail’s book Model Chocolate sits 70+ mostly raw, sugar free, gluten free and dairy free chocolate recipes. The recipes cover every occasion and meal from breakfast slices, to spreads, nibbles and biscuits, to drinks, smoothies and mousses, to puddings, fudges, ice creams and desserts. The book also includes the list of secret ingredients to use which will keep the delicious recipes healthy such as agave syrup or macadamia butter. And just when you think the variety could not get any wider, the book concludes with self nourishing recipes for a mud mask, hot hair oil, beauty tea and cacoa bath salts.

 

WEBLINKS http://abigailoneill.net/  https://lovingearth.net/