A leading scientist has revealed that indulging in chocolate could actually be beneficial for your health, but only if it’s the right kind. Professor Tim Spector, a genetic epidemiology expert at King’s College London and founder of the Zoe health app, has stated that the key ingredient is cacao.
However, he warned that most of the chocolate consumed in the UK is of low quality, containing large amounts of sugar, additives and minimal cocoa. Prof Spector said: “I love chocolate, but not all forms are equal. Most of the chocolate eaten in the UK is of low quality and contains huge quantities of sugar, additives and little cocoa.”
He pointed out that Cadbury’s Dairy Milk, Britain’s favourite bar, only contains around 25 per cent cacao, which is the EU minimum. In contrast, in the US, a product only needs to contain 10 per cent cacao to be legally classified as chocolate.
He added: “Britain’s favourite bar Cadbury’s Dairy Milk is around 25 per cent cacao, the EU minimum. Meanwhile, in the United States, a product only has to contain 10 per cent cacao to be legally considered chocolate. These sugary versions with multiple flavourings and additives, as you might suspect, are not great for your health.”
Instead of reaching for a Dairy Milk, Prof Spector advised opting for bars with minimal ingredients. He elaborated: “High-quality dark chocolate with 70 per cent cacao or above and ideally no more than three ingredients cocoa, cocoa butter and sugar is actually quite good for you.”, reports the Manchester Evening News.
“This needn’t be a guilty pleasure at all, and it won’t rot your teeth. If dark chocolate is too bitter for your taste, try to wean yourself off milk chocolate gradually as I did, moving from 25 per cent up to 40, then 50, and so on. Many people use the same approach for reducing sugar in tea, and if you take it slowly, it is easy.”
Not only does it taste good, but it also has health benefits – aiding heart health, blood pressure, inflammation and diabetes. He explained: “Eating dark chocolate without additives such as emulsifiers, flavourings and artificial sweeteners has been shown in several studies to reduce the risk of heart disease. It is made from a plant and so contains fibre and beneficial chemicals called polyphenols (plant defence chemicals, which feed gut microbes and secrete healthy compounds that reduce inflammation).”
“I usually eat it at the end of the meal rather than as a separate snack. Just a few chunks of the good stuff is enough to satisfy me.”