Anna
Get this: The more chocolate a population consumes, the more Nobel laureates it has? That may not be a direct correlation, but a different study suggests chocolate—or cocoa to be precise—might boost brain power. Researchers found that cognitive function in elderly people with mild cognitive impairment, a precursor to Alzheimer’s disease was improved by ingesting high levels of natural compounds found in cocoa called flavanols. I really love those flavanols!
But before you reach for the candy jar, some not so sweet news: “Tragically for chocoholics, most methods of processing cocoa remove many of the flavanols found in the raw plant. Even dark chocolate, touted as the “healthy” option, can be treated such that the cocoa darkens while flavanols are stripped.”
And, here’s more bad news for sweet tooths like myself. Pointing to the link between added sugar and diabetes, Mark Bittman writes, “Sugar is indeed toxic. It may not be the only problem with the Standard American Diet, but it’s fast becoming clear that it’s the major one.” He calls sugar “the closest thing to causation and a smoking gun that we will see.”