As winter chill settles in, there’s nothing quite as comforting as wrapping your hands around a warm mug of hot chocolate.

However, a startling revelation might leave you with a bitter taste before you take that blissful sip.

The Goals of This Essay

Recent findings have uncovered a hidden danger in some popular chocolates — a threat beyond calories and sugar content.

Your favorite cocoa delight could be harboring elevated levels of heavy metals, including lead, posing a potential risk to your health.

In this eye-opening exploration, we’ll delve into the surprising connection between your beloved hot chocolate and these toxic elements, unraveling a story that might make you reconsider your go-to winter beverage.

I will leave you with some products that are not toxic.

Health Risks of Heavy Metals

Regularly exposing yourself, especially if you’re pregnant or have little ones, to even small traces of heavy metals from stuff like your hot chocolate mix might lead to health issues.

According to Tunde Akinleye, the person responsible for checking food safety at Consumer Reports, these metals can affect development, especially in babies and kids.

Heavy metal exposure can affect how children’s brains grow and even lower their IQ.

But it’s not just a kid thing. Adults can have problems too if they’re around lead a lot. Think of nerve problems, high blood pressure, messed-up immune systems, kidney damage, and trouble having babies.

Metals in Other Foods

These metals aren’t just in chocolate but in other foods like sweet potatoes (another favorite of mine), spinach, and carrots.

The tricky part is that even if each bit has just a little bit of metal, it can all add up to a not-so-great amount.

So, it’s a good idea to be careful and avoid too much exposure whenever possible.

Dark Chocolate and Toxins

I love (love!) dark chocolate, especially if it has a bit of sea salt. I am delighted that it has a reputation as a healthier indulgence.

But imagine discovering that your cozy daily ritual might come with an unintended side of heavy metals, potentially harmful substances that could be lurking in the very mix you trust for a moment of indulgence.

Last year’s Consumer Reports testing burst my bubble, discovering this:

Dark chocolate can be contaminated with two heavy metals — cadmium and lead — associated with serious health problems.

But did you know that other products have risks? Milk chocolate and cocoa powder have now come under scrutiny.

Why Does Chocolate Contain Heavy Metals?

Chocolate can sometimes have two not-so-great things in it: lead and cadmium. These metals are like unwanted guests in your chocolate party. Here’s how they sneak in:

Cadmium is like a hitchhiker that latches onto the cocoa plant from the soil. So, when the cocoa plant grows, it brings cadmium for the ride.

Lead, on the other hand, is sneaky.

After the cocoa beans are picked, they can pick up lead from dust and dirt as they dry out in the open air.

These metals hang out in the cocoa solids, making chocolate yummy.

So, if your chocolate has lots of cocoa solids, like dark chocolate or cocoa powder, it might have more of these unwanted metal visitors. It’s like they come along for the cocoa ride.

Other Chocolates and Foods

Now Consumer Reports has the results of our new tests on heavy metal levels in other kinds of chocolates and foods made with it.

I should not have been entirely surprised about the dark chocolate findings.

After all, in chocolate products, cadmium and lead are concentrated in the cocoa (cacao) — the ingredient that gives chocolate its wonderful flavor.

But while dark chocolate tends to have higher cacao levels, other chocolate types have cacao, too.

Examples of cacao-containing products range from cocoa powder (or pure cocoa) to milk chocolate. The latter can have a small quantity of cacao.

Are There Heavy Metals in Milk Chocolate, Too?

Milk chocolate tends to be lower in heavy metal contamination (than dark chocolate). The former has less cocoa solids.

Here’s some good news:

None of the five milk chocolate bars exceeded the Consumer Reports limit for either cadmium or lead.

Hershey’s Milk Chocolate bar had the most lead, reaching 67 percent of Consumer Report’s limit.

On the other hand, Lindt Classic Recipe Milk Chocolate Bar was the safest type, with one serving (about one ounce) containing 11 percent of the daily maximum lead amount and 13 percent of the daily cadmium limit.

You can filter their search results by chocolate type to see results. I was surprised to see some of my favorites high in heavy metals.

But The Sugar…

While milk chocolate appears safer than its dark counterpart (when it comes to heavy metals), milk chocolate typically has more sugar.

The popular Hershey Milk Chocolate Bar in my pantry (not mine; I barely tolerate non-dark chocolate) has 24 grams in a serving size of one bar.

On the other hand, my go-to chocolate, Ghiradelli Intense Dark 72% Cacao, has only 7 grams in a serving.

Final Thoughts

I prefer dark chocolate.

One upside is that it is higher in antioxidants than its milk chocolate counterpart.

And lower in sugar. On the other hand, milk chocolates tend to have lower levels of heavy metals than milk chocolates.

No matter your preference, consume it as an occasional treat. Since I sometimes exceed the “occasional,” it is nice to have a guide to which chocolates have a lot of heavy metals.

What is your preference for chocolates?

The post Hidden Danger in Your Cocoa: Unveiling the Heavy Metal Threat Lurking in Your Chocolate appeared first on Medika Life.

Before you leap to chocoholic status (for hypertension risk reduction), you probably want evidence that previously reported laboratory results translate well into the real world.

Enter a new study from the University of Surrey that illustrates the power of cocoa to reduce high blood pressure. I want to wander a bit through the known health benefits of this nectar of the gods before exploring the provocative new study from the United Kingdom.

The new study has this unwieldy title: “Assessing Variability in Vascular Response to Cocoa With Personal Devices: A Series of Double-Blind Randomized Crossover n-of-1 Trials,” but I hope to analyze it with more accessible language.

Dark chocolate is chock full of nutrients that may benefit your health. Created from cacao tree seeds, it is a potent source of antioxidants. Let’s explore three science-based health benefits of dark chocolate or cocoa.

1. Chocolate can improve cholesterol.

Dark chocolate positively impacts cholesterol by lowering “bad” LDL and improving insulin sensitivity. Let’s look at the evidence, admittedly not high-level.

As reported in a small randomized study in 2014, dark chocolate consumption (supplemented with the flavanol lycopene) significantly reduced levels of total cholesterol, LDL (“bad”) cholesterol, and triglycerides.

The results seem logical. Some types of LDL cholesterol are more likely to oxidize (when contacting free radicals in our body). This oxidation renders the LDL particle reactive, damaging other tissues, including the heart’s artery lining.

Cocoa lowers oxidation-prone types of LDL. With its antioxidants, the food substance enters our bloodstream to protect lipoproteins. We need to be mindful that dark chocolate also contains health-harming sugar.

2. Chocolate might protect your skin from the sun.

You read that correctly: The bioactive substances in dark chocolate may reduce sun-induced skin damage.

One well-done 6-month study involved subjects who consumed a flavanol-rich cocoa beverage. The beverage consumers significantly improved facial wrinkles and skin elasticity compared with the control group.

Before we open a cocoa stand, we should note that not all studies have demonstrated such positive results. Still, when I recently traveled to Kauai (Hawaii), I got in daily dark chocolate, aiming for at least 70 percent cocoa solids with little added sugar.

Of course, I recognize that dark chocolate is no replacement for other forms of sun protection, including sunscreen.

3. Chocolate may boost your brain.

Did you know that dark chocolate may improve your brain functioning? Cocoa rich in flavanols improves brain blood flow, at least in young adults. Consume cocoa, and you may witness improvements in memory, attention, and verbal learning, according to a systematic review from Madrid (Spain).

What about older adults? Can cocoa flavonoids help us maintain cognitive function? The answer is maybe. Lower level evidence comes in the form of a retrospective study showing the substance helped older adults maintain cognitive function (and dropped the chances of progression to dementia). This research study is by no means definitive.

Here is what I previously wrote about the dark chocolate/brain connection:Dark Chocolate and CognitionDark chocolate is chock full of nutrients that can positively affect your health.medium..com.

In the short term, we may get a brain function bump through cocoas compatriots, theobromine, and caffeine. Perhaps these substances are the reason I get a jump-start in brain function.

In summary, cocoa and dark chocolate may improve brain function by increasing blood flow or through the stimulants in the food (such as caffeine and theobromine). Fortunately for me, compared with regular coffee, the caffeine content of dark chocolate is relatively low.

“The greatest tragedies were written by the Greeks and Shakespeare…neither knew chocolate.”
― Sandra Boynton

L’AMUSE-BOUCHE
Chocolate Parmesan Tapioca with a Pan-Seared Scallop

L’ENTREE
Salad with Chèvre Chaud, Honey, and Mint Dressing
Roasted Butternut Squash and Cacao Soup
Oysters with a Mignonette Sauce

LE PLAT PRINCIPAL
Armagnac-and-Chocolate-Infused Daube de Bœuf à la Gascogne
Sweet Potato Curry with Mussels
Chocolate Pasta with a Gorgonzola Cheese Sauce

LA SALADE ET LE FROMAGE
Moules à la Plancha with Chorizo served over a bed of Arugula

Selection of the Château’s Cheeses

LE DESSERT
Mousse au Chocolat spiced with Pimento Chili Peppers and Chocolate Flakes, garnished with Mint.

I spun around on one heel, excited to get prepping. Unbeknownst to me, the rest of the kitchen staff had arrived, their jaws agape as they stared at the menu. As usual, Phillipa was the first to speak up. “That menu looks wicked incredible.”
“I don’t know about adding hot peppers to the mousse au chocolat,” said Jane, and the granny brigade nodded in agreement.
I was so sick of her know-it-all attitude. I knew a thing or two, and I was going to stand by my decision. “The combination has Aztec roots. To honor the fertility goddess, they drank xocolāt, a chocolate concoction spiced with chili pepper and vanilla. It’s delicious and unexpected.”
Jane rolled her eyes. “You’re the chef.”
“I am,” I said, wanting to challenge her. “And this is the menu.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

Chocolate and the heart — New findings

Back to our original question: Can cocoa — or chocolate act as a medicine for high blood pressure? A new study from the United Kingdom provides real-world evidence that the answer is yes.

The study authors observe that cocoa flavanols can lower blood pressure and arterial stiffness as much as some prescribed medicines. But here’s the rub: The great results have been obtained only in tightly controlled experimental settings.

Commenting in Medscape UK, lead study author Christian Heiss, professor of cardiovascular medicine at the University of Surrey, explains that:

“High blood pressure and arterial stiffness increase a person’s risk of heart disease and strokes, so it is crucial that we investigate innovative ways to treat such conditions.”

“Before we even consider introducing cocoa into clinical practices, we need to test if the results reported in laboratory settings safely translate into real-world settings, with people going about their everyday lives.”

Here’s what the scientists did: The team randomized 11 healthy volunteers (under age 45 years) who consumed either cocoa flavanol capsules or placebo capsules (containing brown sugar) on alternate days. They did one of two randomized sequences over eight consecutive days, with capsules taken each morning before breakfast.

Here are the results of this novel double-blind, randomized cross-over trial, published in Frontiers in Nutrition:

• Both 12-hour systolic blood pressure and pulse wave velocity decreased, the former by an average of 1.4 mm Hg.
• There appeared to be much inter-individual variation in responses and considerable between-day variation in individual responses.
• Blood pressure and arterial stiffness dropped when they had been high at baseline. Those with a low blood pressure measurement in the morning had no benefit from cocoa flavanols.
• The effectiveness peaked within three hours of cocoa flavanol ingestion (with a second, smaller peak about eight hours after consumption).

My take — Chocolate and the new study results

This study showed a small drop in blood pressure and arterial stiffness in everyday life, but only for those with elevations within the normal range. At first, I thought the 1.4 mm Hg drop in blood pressure seemed remarkably small until I noted this observation of the study authors:

“The magnitude of effects, in particular within the first 3 hours, is similar to what standard antihypertensive medications achieve in clinical trials, highlighting the clinical relevance and potential of flavanols for use in clinical practice.”

According to the researchers, the amounts of cocoa flavanols in the study are high but achievable through a regular diet.

Regrettably, the researchers did not obtain blood samples that would have allowed for an analysis of flavanol metabolites. Finally, whether a regular dark chocolate consumption habit results in long-term blood pressure decreases is unknown.

I will close with the usual caveats: Chocolate is rich in calories, sugars, and fat. I consume it in small amounts to dodge extra calories. Of course, dark chocolate alone is not going to be enough.

Don’t forget to move, maintain a healthy weight, watch your salt intake, and check your blood pressure. Hopefully, you will not need medicines to keep your blood pressure healthy.

Do you eat dark chocolate? If yes, what is your favorite? Thank you for joining me today.

The post A Ridiculous Way to Improve Your Heart Health appeared first on Medika Life.

Do you eat chocolate? I avoid commercial milk chocolate with its milk, sugar, cocoa butter, and small volumes of cacao. My preferred chocolate form, dark chocolate, has much more cacao and less sugar than its milk chocolate counterpart.

Let’s explore some of the potential cardiovascular upsides of consuming dark chocolate. We’ll look at some nutritional information and how much dark chocolate you should eat (and no, the answer is not all of it).

Chocolate and blood pressure

Regular consumption of dark chocolate may lower your chances of suffering from cardiovascular disease. For example, regularly eating dark chocolate can lower your blood pressure.

How does dark chocolate work its magic to lower blood pressure? Dark chocolate contains flavonoids, a substance that can stimulate nitric oxide production in your body.

The upside of this nitric oxide production? Nitric oxide results in widening blood vessels, which translates to better blood flow and lower blood pressure.

Here are the results of a small study from Iran looking at the effects of eating dark chocolate on 60 subjects with high blood pressure and type 2 diabetes.

Those who consumed 25 grams of dark chocolate daily for eight weeks had significantly lower blood pressure than individuals who ate the same amount of white chocolate.

Chocolate and cholesterol

“Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.”
― Dave Barry

Other compounds in dark chocolate target cholesterol; polyphenols and theobromine can lower “bad” low-density lipoprotein (LDL) cholesterol levels and increase “good” high-density lipoprotein (HDL) cholesterol.

Here’s some evidence: A 2017 clinical trial discovered that adding almonds, cocoa, and dark chocolate to the usual American diet (taking care not to exceed recommended daily calorie totals) improves lipid profiles.

The study authors volunteer that putting almonds, dark chocolate, and cocoa into your diet (without exceeding energy needs) may drop your heart disease risk. Together, almonds and dark chocolate lowered the number of small LDL particles.

Thank you for joining me today.

The post Three Heart Benefits of Dark Chocolate appeared first on Medika Life.

Researchers are increasingly reporting health benefits associated with the consumption of moderate amounts of black coffee. Do you drink three to five cups daily? Good for you — we have some evidence that you may be lowering your risk of Parkinson’s disease, type 2 diabetes, heart disease, and some forms of cancer.

Of course, it is best if you dodge milk, sugar, and fattening flavorings many of us tend to add.

Let’s look at some new research that highlights the importance of genetics in determining our preferences when adding cream and sugar to coffee and regarding chocolate types. By the end, you’ll understand why some call coffee a “cup of Joe.”

Coffee consumption is common.

More than 150 million Americans join me in my coffee drinking habit. The developed world accounts for nearly 72 percent of the world’s beverage consumption.

In the United States, the average adult’s consumption is roughly two cups daily. There is great variability in content by coffee type and retailer. Here’s a breakdown:

• Brewed coffee (8 ounces; 235 mL) — 133 mg (range 102–200)
• Instant coffee (8 ounces; 235 mL) — 93 mg (range 27–173)
• Coffee, decaffeinated (8 ounces; 235 mL) — 5 mg (range 3–12)
• Espresso (1 ounce; 30 mL) — 40 mg (range 30–90)
• Espresso, decaffeinated (1 ounce; 30 mL) — 4 mg

Males consume more coffee than females on average, at least in the USA. Consumption appears lower among African-Americans than among whites.

Tea consumption is on the rise

Tea to the English is really a picnic indoors. — Alice Walker

While tea is not the primary focus today, I wanted to share with you some interesting statistics.

More and more Americans are drinking tea. The Tea Association of the USA offers that 87 percent of consumption is black tea, 12.5 percent green tea, and the small remaining percentage oolong and herbal teas.

More than 80 percent of consumers in the United States drink tea, with millennials the most likely at more than 87 percent. On any given day, more than half of Americans drink tea. The highest consumption is in the Northeast and South regions, respectively.

Consumers prefer tea over coffee in Asia, Argentina, Chile, Paraguay, and Uruguay. Behind water, tea is the second most commonly consumed beverage globally. People take in three times as much tea as coffee.

Trivia question: Did you know that as much as 80 percent of tea consumed in the States is iced? I love that (without additives) it is nearly fat-free and has no sodium, carbonation, or sugar.

Tea contains flavonoids, natural substances that appear to have antioxidant properties. Tea flavonoids can help neutralize free radicals (which we believe can contribute to chronic disease).

Black coffee, dark chocolate, and genes

The greatest tragedies were written by the Greeks and Shakespeare … neither knew chocolate. — Sandra Boynton

Do you like your coffee black? If you answered yes, you probably also prefer dark and bitter chocolate. Recently writing in Nature Scientific Reports, Dr. Cornelis and colleagues analyzed types of coffee drinkers, separating black coffee lovers from those who prefer their coffee with cream and sugar (or more).

Let’s get right to the findings:

Coffee drinkers with a genetic variant reflecting a faster caffeine metabolism prefer bitter, black coffee. The same genetic variant is present in people who prefer plain rather than sweetened tea. We can find the gene change in those who prefer dark chocolate over milk chocolate.

Now it gets even more interesting: The researchers don’t think the coffee or tea preference is secondary to the taste of the drinks. Instead, they believe that people with this gene “prefer black coffee and tea because they associated bitter flavor with the improved mental alertness they crave from caffeine.”

In essence, we equate caffeine’s bitterness with a brain stimulation effect; this is a learned behavior and preference. The same holds for preferring dark chocolate over milk: Think caffeine, think bitter (and choose dark chocolate).

Dark chocolate has limited amounts of caffeine but also contains theobromine, a caffeine-related nervous system stimulant. High doses of theobromine may dampen your mood and increase your heart rate.

Researchers look forward to looking at genetic preferences for other bitter foods. Cornelis observes that bitter foods are “generally associated with more health benefits.”

Let’s hope that those genetically predisposed to prefer dark chocolate (or black coffee) are more likely to engage in other health-promoting behaviors.

Coffee shops

Do you have a favorite coffee shop? I searched for outstanding coffee and chocolate, cafes, and museums on my last visit to Barcelona. Here is a cafe that I highly recommend: Granja M. Viader.

This historical cafe dates back to 1870, and the owners do an excellent job placing memorabilia on the walls. Picasso enjoyed its chocolates, and I loved (repeat: loved) the fresh churros. If you miss your childhood, consider a Cacaolat, a vintage refreshment.

Now, a trivia question: What is coffee sometimes called “Joe?” The use of the term dates back to the early 1900s when Joseph Daniels served as Secretary of the US Navy. A new biography explains that Daniels attempted to “imbue the navy with a strict morality.”

The Secretary increased the number of chaplains, discouraged prostitution at naval bases, and banned alcohol consumption. Stewards purchased more coffee to substitute for the beverage, and Daniels’ name became associated with coffee. Less than pleased folks called it “a cup of Joeseph Daniels,” a label soon shortened to a “cup of Joe.”

Thank you for joining me. I hope you have a health- and joy-filled 2022.

The post Like Dark Chocolate or Black Coffee? Here’s Why appeared first on Medika Life.