Is Chocolate Good for You?
A Valentine’s Day staple, chocolate is associated with decadence and often considered a guilty pleasure. Fountains of flowing chocolate fondue are the epitome of culinary excess; candies sold at corner stores and even chocolate boutiques are marketed as little indulgences we can reward ourselves with in the name of self-care. Historically, however, chocolate--more specifically cacao, the bean from which it derives--has been consumed for its nutritive and medicinal value by humans for thousands of years, and in the 21st century, thanks to clinical research into its nutritional properties, it is experiencing a cultural rebranding as a “superfood.”
Theobroma cacao is a spindly, evergreen tree that is native to the tropical rainforests of Mexico, Central America, and northern South America, and it is the source of cacao, the whole food that is the basis of chocolate. It was so named by Carl Linneaus in 1753; Theobroma means “Food of the Gods” in Latin, and “cacao” is derived from the Aztec word xocolatl, which translates as “bitter water” (Theobroma Cacao L. | Plants of the World Online | Kew Science, n.d.). Archeological evidence from ancient Mayan sites in Belize and the Yucatan peninsula reveal that they were drinking a beverage made of cacao as early as 600 BCE.
In addition to their fat, carbohydrate, and protein content, and minerals including potassium, magnesium, calcium, and iron, cocoa beans contain up to 10% antioxidant phenols and flavonoids, which are a type of polyphenol. The amount of flavonoids in a cacao product varies depending on the amount of processing it has undergone, with raw cacao being the richest source. Cocoa powder can contain up to 10 percent of its weight in flavonoids. The subclass of flavonoids called flavanols are a hallmark of cacao. Flavanol in particular is thought to have an anti-inflammatory effect and reduce platelet aggregation.
Cacao has more antioxidant activity than tea, wine, blueberries, or goji berries--some of the common “superfoods” recognized for their antioxidant-related health benefits. Furthermore, cocoa beans contain 1-3% theobromine and caffeine, which are stimulating alkaloids. These constituents are the basis for cacao’s unique nutritional properties (Ruscigno, 2014).
Animal corner: While cacao may be nutritionally beneficial for humans, the same does not apply across species; theobromine and caffeine toxicity are a risk for domestic dogs and cats, who metabolize the alkaloids much more slowly than humans do. The lethal dose per kilogram of body weight in cats and dogs is three- to five-times lower than it is in humans.
Toxic levels of theobromine consumption in a pet can manifest with symptoms including acute nausea, convulsions, internal bleeding and often-lethal over-stimulation of the heart (Blum, 2013). Because cats cannot taste the “sweet” flavor, it is dogs who are most likely to break into their guardians’ chocolates supplies and consume a potentially dangerous dose (Biello, 2007).
What does Chinese medicine say about chocolate?
Chocolate was unknown in China until it arrived with the Jesuits in the 17th century, and it remained little used there until recent times. Even today it is not a significant constituent of the Chinese diet, with per capita consumption far lower than in America and European countries (Grivetti, 2009). However, we can still assess cacao and chocolate in the context of Chinese medicine and nutrition.
Most writers on the subject agree that chocolate benefits the Heart and Kidney. Specifically, raw cacao tonifies the Heart Qi and warms the Kidney Yang. It also clears cold, warms the chest, and moves Blood. These properties correspond to Western clinical findings that chocolate supports cardiovascular health, with its clot-preventing flavonoids (moving Blood), and can help with anxiety (tonifying the Heart).
In addition, the distinctive flavor of cacao itself, which is due to its phytochemical content, is bitter; bitter flavors enter the Fire organs--the Heart, Pericardium, Small Intestine, and San Jiao. In Chinese medicine terms, these organs relate to relationships. The Fire organs help us interact with others, helping us maintain healthy and rewarding relationships when in balance. When out of balance, we lack appropriate boundaries–we may be too open, or too closed off.
In its sweetened form, the flavor profile of chocolate shifts to sweet, which changes its nutritional effects on the body. Sweet chocolate nourishes the Spleen, which calms worry, promotes a sense of wellbeing, and increases energy. Excessive sugar, of course, will also promote the accumulation of damp and phlegm (eventually exhausting the Kidney Yang) and has myriad Western biomedical strikes against its consumption as well. From a health perspective, it would be preferable to rely on naturally sweet foods like sweet potatoes or rice for sweetness in one’s diet, rather than sugar-sweetened chocolate. And of course, in accordance with Chinese medicine’s Daoist worldview, moderation is considered key. Too much cacao is overly heating, and it will also cause dampness and over-stimulate the heart, causing congestion and exhaustion.
When assessing the nutritional profile of cacao, it is important to note that the additions of sugar, milk, and even hydrogenated oils and chemicals to make sweetened and milk chocolate can quickly override the overall benefit conferred by cacao in its more pure forms. Overall, the darker and more bitter the chocolate, the higher the medicinal value—and the closer to how it has been traditionally consumed by indigenous people where Theobroma cacao is a native species. As is generally the case, the closer you get to the whole food—e.g., cacao nibs or powder—the more nutritional benefit you can expect. A next best option would be dark chocolate bars that are at least 70% cocoa. So go ahead and treat your sweetheart, or your own sweet tooth, with a little high quality dark chocolate this Valentine’s Day, and give a gift that’s from–and for–the heart.
SOURCES
Biello, D. (2007, August 16). Strange but True: Cats Cannot Taste Sweets. Scientific American. https://www.scientificamerican.com/article/strange-but-true-cats-cannot-taste-sweets/
Blum, D. (2013, February 14). The Poisonous Chemistry of Chocolate. WIRED. https://www.wired.com/2013/02/the-poisonous-nature-of-chocolate/
Grivetti, Louis Evan and Shapiro, Howard-Yana, editors. Chocolate: History, Culture, and Heritage. John Wiley & Sons, Inc. Hoboken, N.J. 2009.
Theobroma cacao L. | Plants of the World Online | Kew Science. (n.d.). Plants of the World Online. https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:320783-2
Ruscigno, Matt. Cacao, Superfoods for Life. Fair Winds Press. Berkeley, Mass. 2014.
Dr. Lisa Franzetta is a licensed acupuncturist in Oakland, California specializing in pain management, internal medicine, integrative cancer support, and stress management and emotional wellness.