Not all chocolate is equal in its health benefits! When cocoa is processed into your favorite chocolate products, it goes through several steps to reduce its acerbic flavor. The more chocolate is processed, the more flavanols are lost. Most commercial chocolates are highly processed – even dark chocolates! Your best choice is to eat dark chocolate (more than 70 percent cocoa) instead of milk chocolate (especially milk chocolate, which is loaded with other fats and sugars). The effective fermentation of both the antioxidants and the fiber in chocolate requires healthy gut flora! Any imbalance of the bacteria essential for this process will result in diminished conversion and absorption of the anti-inflammatory compounds and may require a restoration of the gut flora. Foods which are naturally rich in fiber and probiotics can assist in restoring intestinal balance.

Photo: Metabolic Balance Canada

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