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Harvard Health Blog
Cocoa: a sweet treat for the brain?
About the Author
Heidi Godman, Executive Editor, Harvard Health Letter
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This is an area which really interests me, I’m always looking for more natural ways to boost memory and focus. The benefits of flavanols has also been linked to better circulation and blood flow. Amazon sell a cocoa powder that can be added to coffee etc. called CocoaVia. Think I’ll look into this more to add to my brain supplements article. Any excuse to add more chocolate taste to my diet!
nearly all chocolate bars has soy which is bad for a person soy is really a spend solution from soybeans soy is everwhere it must be restricted in addition to trans fat and also higher frutose ingrown toenail surpe north america provides the worse foods in the world.
I love chocolate. And I love the fact that it can be a treat with health benefits!
Ya right! That tastes wonderful. BTW Happy Valentines Day!
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Flavanols in cocoa have been studied for many years. They have been shown to help lower blood pressure, improve blood flow to the brain and heart, prevent blood clots, and fight cell damage.
I would love to add a little cocoa to my morning coffee! However, I understand there is no ethical source of chocolate or cocoa. What chocolate or cocoa product pays fair wages to the workers in the plantation?
I take a chocolate bar 70-72% dark, smash it into small pieces, put them in a plastic bag, put the bag in the refrigerator and drop one or two baby chunks in the cup.
I’m just not ethical when it comes to chocolate/cocoa, but I am sure you can find a fair-pay chocolate bar.
most dark chocolate contains soy which is bad for you soy is a waste product from soybeans soy is everwhere it should be banned along with trans fat and high frutose corn surpe the us has the worse food in the world
I enjoyed the article. You give the amount of cocoa flavanols in chocolate, but not in cocoa powder. It is not difficult to find cocoa powder that has not been through the dutch processing, and I am wondering if that is the best source of flavanols. I am wondering what might be a reasonable dose.
According to CONSUMERLAB.COM most powder are contaminated with cadmium, a toxic heavy metal. Nibs from one company- forget it’s name – are much better in this regard.
I’ve enjoyed adding a small amount of Hersey’s Cocoa (natural unsweetened) to a cup of coffee. Is this a good idea or should cocoa be cooked? If it is a good idea, how much should be added to a cup of coffee?
we would burn out much faster, and would not really be able to give our best. I am impressed by the amount of reflection you do! If only every medical student would do this, they would all grow so much more as people!
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