Health benefits of chocolate
Most people like chocolate … and some could even say they love it. So, get out your party hats because today is National Chocolate Cake Day.
Personally, I can’t think of a better way to celebrate chocolate than giving it a special day, especially if it is baked in a cake.
Chocolate is more than just tasty; it’s can also be good for you. Studies have found chocolate contains flavonoids, a type of antioxidant – the same one found in strawberries, cranberries and apples.
These antioxidants contribute to the body producing good cholesterol and less bad cholesterol.
Researchers have also found dark chocolate may lower blood pressure in people with hypertension.
Flavonoids can also help the body’s cells resist damage caused by free radicals formed by normal body functions, such as breathing pollutants. That’s good news for those of us who live in the Columbia Basin, an area that is high in air pollution and stagnant air due to the number of processing plants, loose field dust and dirt caused by high winds and field burning.
Flavonoids also improve blood flow to the brain and heart.
The trick is to balance the benefits of chocolate with the dangers of a high fat diet. Chocolate itself is actually high in oleic acid, a monounsaturated fat also found in olive oil, which is one of the best oils for you.
However, what makes chocolate a bad choice for healthy diets is combining it with other ingredients, such as caramel and marshmallows. Those extra ingredients are what add lots of extra fat and calories.
Like anything you add to your daily menu, moderation is the key. Fortunately, there are a lot of low-fat recipes available for any dessert you want to bake.
Here’s one I’d recommend for chocolate cake, which also includes apples – another items on the list for flavonoids.
Low-fat German chocolate apple cake
Put 4 cups sliced apples in a large mixing bowl. Add:
2 cups sugar
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
4 tablespoons cocoa
2 eggs
1 cup raisins
1 cup walnuts or pecans (optional)
Mix well. Add 2 cups flour, mixing well.
Pour into a greased and floured 9-by-13 inch pan. Bake at 350 degrees for one hour. Ice while hot.
Icing
1 cup confectioners’ sugar
3 tablespoons cocoa
2 tablespoons butter
½ teaspoon vanilla
Combine icing ingredients, adding enough milk to make it spreadable. Spread over hot cake. Serve warm or cool.
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