High levels of plant compounds called flavonoids can be found in both cocoa and tea. These flavonoids have been linked to reduced cholesterol levels and blood clotting risk through earlier studies. Between 1966 and 2006 five cocoa studies were conducted and the results yielded included blood pressure becoming lowered by an average of 4.7/2.8 mm Hg through cocoa consumption.

In the five studies involving the tea, no significant change was evident. “This suggests that the different plant phenols must be differentiated with respect to their blood pressure-lowering potential and thus cardiovascular disease prevention,” the researchers wrote.

Different types of flavonoids exist in both cocoa and tea. The type of flavonoid called flavan-3-ols can be found in higher levels in tea, while cocoa is higher in procyanids. According to the researchers, the cocoa studies suggest that blood-pressure reduction invoved would be sufficient enough to reduce the risk of stroke by 20 percent, coronary heart disease risk by 10 percent and the overall risk of premature death by 8 percent. They also warned that while this news is good, people should not start consuming any kind of chocolate in large quantities.

“In the studies we reviewed, the blood pressure results occurred with cocoa doses above the habitual intake and were observed only in the setting of short-term interventions,” said lead researcher Dirk Taubert. “It is not known whether long-term intake of small habitual amounts of cocoa … may also cause significant blood pressure effects.”

Frank Mangano’s commentary:

Remember, chocolate tends to be high in calories as well as sugar, and any health benefits of the cocoa itself may be tarnished by the negative effects that come with eating sugary, high-calorie foods.

Here’s what we all need to remember. While chocolate may taste great, the negative effects that it brings with it are enough to put it back on the shelf permanently.

Raw cacao on the other hand is a healing superfood that contains a very high antioxidant content. It can not only balance blood pressure levels but it can shield the brain, heart and liver as well and stabilize one’s mood.

Unprocessed raw cacao is what you should be looking for in your health food store. The stuff that the major food companies are putting out belongs where all garbage belongs…in the garbage can.

The study’s authors wrote, “The dietary intake of food or drinks produced from cacao beans might be beneficial in preventing the onset of Type 2 diabetes.”

Type 2 diabetes occurs when the sugar-regulating hormone insulin has an effect on the body that is abnormal. When the body doesn’t produce enough insulin, the deficiency eventually causes type 1 diabetes. High blood sugar levels(hyperglycemia) can also occur.

Diabetes affects an estimated 7 percent of the U.S. population totaling close to 21 million people. What’s even more disturbing is that 6.2 million people remain undiagnosed and another 41 million are prediabetic, according to the American Diabetes Association.

During the study, the diets of obese, diabetic mice were supplemented with either 0, 0.5 or 1.0 percent cacao liquor proanthocyanidins (CLPr) – containing 72 percent polyphenols – over a three week period. The findings suggest that the dosage of CLPr was directly related to the reduction in blood sugar.

Proanthocyanidins are a type of a plant chemical called flavonoids, which have powerful antioxidant properties. Evidence that the risk of cardiovascular disease was reduced by eating chocolate rich in flavonoids has surfaced in earlier studies. The study being referred to here however, is the first to record blood sugar levels being affected by cacao chemicals.

The mice were given one percent of polyphenols, which is the equivalent of 5 grams per day to a human. A human being could achieve this amount by simply eating 2.5 kilograms of normal chocolate, or 100 grams of flavonol-rich chocolate.

Frank Mangano’s commentary: 

It should be noted however, that eating sugar-filled chocolate could easily prohibit any benefits of the flavonoids in the cacao. So think twice before you head to the candy store for a Hershey bar. Whether you realize it or not, the type of chocolate that most stores carry is sweet because it is loaded with refined sugar.

What’s important in achieving the result outlined in the study above is to make sure you are consuming raw, unprocessed, unsweetened cacao. It may be very bitter in taste but it’s also highly medicinal. Anything else is a waste of time. Reach for the stars but stay away from Mars!