There is nothing quite like discovering that something as sinfully delicious as chocolate is good for you. What a glorious discovery! For several years, we have known that a daily dose of chocolate, particularly dark chocolate, is good for you. Chocolate has been extensively reserached, and has been found to be a key componenet in preventing and treating high blood pressure and cardiovascular disease in general.

The Kuna people, an indiginous tribe in Panama, are famous among cardiologists and nutritionists who treat hypertension (high blood pressure). Researchers are interested in the Kuna because this tribe has, since being first studied in the 1940’s, no evidence of high blood pressure or cardiovascular disease (heart disease). So naturally there was a push to discover this health anomoly and researchers began to look at the diet of these indigenous people.

It turns out the along with eating a large amount of fruit and fish, the Kuna eat an enormous amount of cocoa. The cocoa consumed by the Kuna people is minimally processed and contains a high amount of polyphenols, a flavonoid that triggers the release of nitric oxide which diltates the blood vessels and therefore lowers blood pressure.

Researchers are finding that in addition to lowering blodd pressure, chocolate can also decrease vascular inflammation which contributes to heart disease. Consuming as little as 6 grams of flavonol rich chocolate each day lowered laboratory levels of inflammatory markers such as highly sensitive c-reactive protein (hs-CRP), low density lipoprotien (LDL), and increased high density lipoprotein (HDL) to improve the overall lipid panel of research participants; ultimately improving the cardiovascular health of those eating the daily dose of chocolate.

The question becomes: why not eat chocolate every day? The answer is a bit more depressing than what the research promises. The cocoa comsumed by the Kuna tribe and that has been used in these promising studys is unfortunately very different from the chocolate we can buy at the store. The chocolate sold commercially is heat-processed, which virtually destroys all of the beneficial flavonoids that are necessary to have the health benefits of chocolate. Hopefully someday soon we will be able to purchase this healthier form of chocolate and enjoy our daily dose of delicious medicine.

Do you skip it all together? No! By all means, partake in the pleasures of chocolate, but endulge thoughtfully with organic dark chocolate that is not tainted by high fructose corn syrup and other processed ingredients.

Raw Chocolate Mousse (from chefteton.com)
2 cups avocados (about 2)
½ cup + 2 tbsp maple syrup
2-4 tbsp organic sugar (more for sweeter tooth)
2 tbsp coconut oil
2 tsp vanilla extract
1 tsp balsamic vinegar
½ tsp tamari or soy sauce or salt to taste
1 cup pure raw cocoa powder – make sure it is unsweetened.
I pint fresh Raspberries or other tart fruit

In a food processor, blend the avocados, maple syrup, sugar, coconut oil, vanilla, balsamic and tamari until smooth and creamy. Note: if the coconut oil is hard, heat slightly, just enough to soften so it will mix easily/ Add cocoa powder slowly and blend until smooth (sifting as you add will alleviate possibility of lumps). Serve raspberries on top of Mousse as you desire and garnish with mint. Great in champagne classes or anyway at all. Store in fridge up to one week in airtight container. You can also freeze it up to a month.