Dark Chocolate and Its Place in Bodybuilding...

[heyzeus909]

I can find plenty of resources on the internet that extoll the overall health benefits of dark chocolate (possible lowering of LDL cholesterol, lowering blood pressure, full of antioxidants, positive effects on mood), which is all good and fine. But, I'm looking for info that either supports or contradicts its benefits as far as muscle building/fat loss goes.

Dark chocolate and beef each contain a lipid called stearic acid, and although I can find plenty of resources that say to consume beef for building muscle, I can't find any that say to consume dark chocolate for the same reason. Nor can I find anything that says to consume or stay away from stearic acid. Mostly, all I can find are baseless arguments for people to stay away from chocolate just because it's chocolate.

I don't particularly care for dark chocolate, but it's a convenient way to for me to consume a saturated fat. I just want to know whether or not the effects will be positive or negative. Before you blow your top about saturated fat, here are some links about that:


"Research shows that reducing fat intake from around forty percent to 20-25 percent of calories decreases testosterone output. Low fat diets also increase levels of sex hormone-binding globulin (SHBG), a protein which binds to testosterone, thus reducing the amount of bioavailable, or 'free', testosterone in the body. It is free testosterone that is responsible for this hormone's favorable effects on growth, repair, sexual capacity and immune function(79-81).
Again, not just any old fat will suffice when it comes to optimizing testosterone levels. A study with weight-training men showed higher saturated fat and monounsaturated fat consumption to be positively associated with testosterone levels. In contrast, higher dietary levels of so-called "heart-healthy" polyunsaturated fats relative to saturated fats were associated with lower testosterone levels (82)."
http://www.commonvoice.com/article.asp?colid=4231


"Research published in journals such as the American Journal of Clinical Nutrition and the Journal of Steroid Biochemistry has indicated that a decrease in dietary fat intake as well as a decrease in saturated fat intake can lead to reductions in the blood concentrations of Testosterone and other androgens. Couple your low fat diet with a high carbohydrate/fiber diet and you’ve got a double dose of androgenic disaster. So when trying to gain muscle, eat your fats, not your Wheaties, lest you skip the gym in favor of antiquing."
http://www.t-nation.com/findArticle....le=05-087-diet


"Yes, that steak or beef burger contains more fat than your good old skinless chicken breast. But some saturated fat is necessary for maintaining testosterone levels, and about one-third of beef's saturated fat is stearic acid--which, Hall says, has a neutral effect on blood cholesterol levels. Even so, this leaves a pretty big chunk of other saturated fatty acids like palmitic acid that can inflict serious heart damage."
http://www.findarticles.com/p/articl...7/ai_n16134026


So, if anyone can point me in a direction one way or the other I'd appreciate it.

[grapemaster]

chocolate isn't fat. thats what is added to it, the benefits are in the cocoa leaves, not sure how many times this must be posted, if you are really concerned about your health from chocolate, skip the damn chocolate, take straight chocamine, found at your nearest bulk supplier (hint).

the following is of unknown source but not my own:

Chocamine is a proprietary cocoa extract meant to provide the stimulation and health benefits of chocolate without any of the unnecessary, potentially unhealthy ingredients (such as sugar and fat). It contains numerous constituents, including methylxanthines (theobromine, caffeine, and theophylline), biogenic amines (phenylethylamine, tyramine, and according to one source, synephrine), amino acids (phenylalanine, tryptophan, tyrosine, others), minerals (with a high content of magnesium), numerous beneficial antioxidants, and possibly some non-psychoactive cannabanoid-related compounds. The combination of these multiple ingredients produces a unique effect. Promotional literature makes many positive claims about Chocamine, including increased energy, appetite suppression, increased lipolysis (fat burning), improved mood, improved concentration, increased alertness, improved physical performance, aphrodisiac properties, and health benefits. This article will examine the properties of some of the known constituents of Chocamine.

if you are wanting saturated fat, eat a damn steak, if you are a vegetarian, eat some coconut oil. done.

[eddied27]

Might I suggest posting this question in the following thread in this section:

http://forum.bodybuilding.com/showth...72067&page=133

I believe you'll get a thoughtful, educated and quick response. My .02.

Good luck! Actually interested in the answer you get so I'll be following along.

Take care......Ed

[heyzeus909]

chocolate isn't fat. thats what is added to it, the benefits are in the cocoa leaves, not sure how many times this must be posted, if you are really concerned about your health from chocolate, skip the damn chocolate, take straight chocamine, found at your nearest bulk supplier (hint).

the following is of unknown source but not my own:

Chocamine is a proprietary cocoa extract meant to provide the stimulation and health benefits of chocolate without any of the unnecessary, potentially unhealthy ingredients (such as sugar and fat). It contains numerous constituents, including methylxanthines (theobromine, caffeine, and theophylline), biogenic amines (phenylethylamine, tyramine, and according to one source, synephrine), amino acids (phenylalanine, tryptophan, tyrosine, others), minerals (with a high content of magnesium), numerous beneficial antioxidants, and possibly some non-psychoactive cannabanoid-related compounds. The combination of these multiple ingredients produces a unique effect. Promotional literature makes many positive claims about Chocamine, including increased energy, appetite suppression, increased lipolysis (fat burning), improved mood, improved concentration, increased alertness, improved physical performance, aphrodisiac properties, and health benefits. This article will examine the properties of some of the known constituents of Chocamine.

if you are wanting saturated fat, eat a damn steak, if you are a vegetarian, eat some coconut oil. done.

Look, I bought some dark chocolate. On the ingredients it says:

Dark Chocolate (cocoa mass, cocoa butter, unbleached water-filtered beet sugar, soy lecithin and natural vanilla)

Do you see that? It says "dark chocolate" in the ingredients. THAT is what I was referring to with my inquiry. I was referring to "dark chocolate" as the manufacturer of the chocolate in my possession defined it (rightly or wrongly so). If you are on a mission to have chocolate defined (or redefined) in a way that is different than the way that most people know it, and the very manufacturers themselves define it, then good luck to you. Possibly you'd like to take up your cause with wikipedia where the following statement can be found:
"chocolate is any product made primarily of cocoa solids and cocoa fat."
http://en.wikipedia.org/wiki/Chocolate

I'm just asking for a little more relevance in response to my post.

As far as how many times this must come up, I don't know what to say other than you've been a member of this forum for 3,462 posts...and yeah, I'm sure some things are quite repetitive to you. It must suck. I can tell you that I will be long forgotten from this forum before I come across as bitter from the repetitive questions.

What it was that you were referring to with your "not sure how many times this must be posted" comment had nothing to do with my inquiry. I wasn't inquiring about the health benefits of chocolate. I was inquiring about the benefits of chocalate as it pertained to building muscle and/or losing fat. But thank you all the same for providing the information regarding the health benefits of chocolate. If you have information regarding chocolate's anabolic abilities (or lack thereof), then that would also be appreciated. You are my most likely candidate for resident chocolate expert of this forum. If anyone knows the answer, it's most likely going to be you.

[heyzeus909]

Might I suggest posting this question in the following thread in this section:

http://forum.bodybuilding.com/showth...72067&page=133

I believe you'll get a thoughtful, educated and quick response. My .02.

Good luck! Actually interested in the answer you get so I'll be following along.

Take care......Ed

Thank you for you kind post

I've already searched bodybuilding.com for an answer with regards to dark chocolate and any muscle building/fat losing properties it may or may not have, and I've actually come across the thread that you posted a link to. Alan Aragon posted several references to the health benefits of chocolate already in that thread. But not one of his references mentioned any properties and is pertained directly to weight lifting

Thank you, and I'll keep searching for an answer!

[grapemaster]

I didn't mean to come off bitter like a bitter dark chocolate, and if you are eating the dark i'd recommend going 80%+, brands like lindt make these, but going to cost you more, I don't think hersheys special dark and other cheaper darks are as good blends. In other words, I don't think you are specifically but a lot of people just use it as an excuse to cram chocolate down their face. There are a few people I know on "health" forums that eat a few pieces of dark dark chocolate everyday as part of their regimen, but not eating whole bars everyday.

anyway more info... c/p job, chocomine specific

Methylxanthines

The methylxanthines are a group of compounds that include caffeine and some related stimulants. Chocamine contains methylxanthines such as theobromine, caffeine, and theophylline. Each gram of Chocamine contains 120 mg theobromine and 80 mg caffeine.

Caffeine is one of the most well-known stimulants, and functions primarily via antagonism of adenosine receptors. The properties of acute caffeine administration to humans include increased exercise performance, appetite suppression, increased rate of lipolysis, increased alertness, and reduced fatigue. Preliminary evidence suggests that regular consumption of small amounts of caffeine may also have neuroprotective and anticarcinogenic properties. On the other hand, caffeine is best avoided in those with high blood pressure and those prone to anxiety.

Theobromine is similar in both structure and function to caffeine, but it has a longer half-life, which may be one of the reasons chocamine has the reputation of being a "long-lasting stimulant." Theobromine also has a relative potency a few orders of magnitude lower than caffeine, but the amount in Chocamine (assuming a gram or more is taken) is still enough to have a psychoactive effect.

Theophylline is one of the most commonly used asthma medications due to its bronchodilating properties, and phosphodiesterase inhibition seems to play a relatively larger role in its pharmacologic activity compared to caffeine. Theophylline is also quite lipolytic, and in vitro studies indicate that it is more lipolytic than caffeine in equivalent concentrations, but it is unknown whether or not the amount in Chocamine is enough to have a significant effect.

Biogenic amines

Biogenic amines are neurotransmitter-related compounds such as synephrine, tyramine, octopamine, and phenylethylamine; these compounds are also commonly referred to as "false neurotransmitters," but the recent discovery of a specific receptor for these compounds in humans may have made this term obsolete. Nevertheless, they have many known actions in humans related to their effects on conventional receptors. Chocamine contains both phenylethylamine (PEA) and tyramine. One website indicates that it also contains synephrine, but I have been unable to confirm this as of yet.

PEA is a naturally occuring compound that behaves as a stimulant in the brain, with effects similar to those of amphetamine. However, oral bioavailability of PEA is very low, and there is not strong support for the contention that oral administration could yield a psychoactive effect, as many studies have come out negative. Some individuals may be particularly sensitive to the effects of oral PEA. Also, administration with an inhibitor of MAO-B renders PEA orally bioavailable.

Tyramine is another biogenic amine found in Chocamine. Tyramine is also found in relatively high concentrations in some foods such as aged cheese and wine. In insects, tyramine plays a similar role as a neurotransmitter to the role that epinephrine plays in mammals. In humans, tyramine can cause a release of norepinephrine. Tyramine is orally bioavailable, but unless an MAO inhibitor is being taken, large doses are required to exert an effect. It is unlikely that Chocamine contains a high enough amount of tyramine to have a significant effect, but it is possible that the tyramine content offers a mild contribution in terms of appetite suppression and lipolysis.

Synephrine is another related compound (a metabolite of tyramine), and it is an alpha(1) agonist. Synephrine has a higher oral bioavailability than most of the other trace amines. Because of its alpha(1) agonist properties, synephrine may be effective at decreasing appetite and promoting lipolysis, and it was found to be an effective therapy in an animal model of depression.

Amino acids

Chocamine contains amino acids such as phenylalanine, tyrosine, and tryptophan, all of which may have antidepressant effects, and both phenylalanine and tyrosine have stimulant effects. Although the area hasn't been explored much, research indicates that these amino acids may have additive antidepressant effects.

Tryptophan is the amino acid precursor to serotonin (5-HT), with 5-HTP as the intermediary. Many clinical studies suggest that tryptophan is an effective antidepressant, although it is not as reliably effective as 5-HTP. This is possibly due to the fact that there are more mechanisms that inhibit tryptophan transport across the blood brain barrier and conversion to serotonin. On top of this, it is unlikely that the amounts present in Chocamine are large enough to cause a significant change in brain serotonin status. Either way, the presence of this amino acid can be considered a possible benefit, but for a more reliable serotonergic antidepressant, 5-HTP is recommended. Tryptophan is yet another compound in chocamine that may contribute to appetite suppression.

Tyrosine is the precursor to the neurotransmitter dopamine (DA). In humans, tyrosine supplementation leads to increased dopamine and norepinephrine levels in the brain without competitive inhibition of other amino acids. In turn, this may lead to the antidepressant, stimulant, and appetite suppressant effects of tyrosine observed in some studies.

Phenylalanine is the precursor to PEA. It is also a precursor to tyrosine, and is active in smaller doses. Unlike PEA itself, oral supplementation with phenylalanine may increase levels of PEA in the brain, although the literature is contradictory on this point. One trial indicated that L-phenylalanine had an antidepressant effect, but it was an open trial. As is the case with PEA, L-phenylalanine is also an effective antidepressant when coadministered with an MAO-B inhibitor.

Minerals

Chocamine is reported to be rich in both magnesium and copper. There is generally no need for extra copper, although zinc, chromium, and vitamin C can all inhibit copper absorption to an extent. However, extra magnesium is generally beneficial. Increased magnesium intake has been associated with decreased risk of various cardiovascular disease states, and is also beneficial for the treatment of some conditions (such as migraine headaches). Other minerals found in chocolate, and presumably also present in Chocamine, are calcium and potassium.

Phytonutrients

Cocoa contains both plant sterols and fiber, both of which are beneficial to cardiovascular health, but the sterol content is low (and probably even lower when the fat is removed), and the fiber is lost with processing. However, cocoa contains high quantities of flavanoids (a class of polyphenols), including proanthocyanidins and the flavan-3-ols catechen and epicatechin, and according to the promotional literature, Chocamine is high in these compounds (and this is undoubtedly the case, since they are quite easy to extract). The content and makeup of these phytonutrients in chocolate is similar to that in apples (it is higher on a per weight basis, but less on a per calorie basis). Chocolate has been found to increase the content of these flavan-3-ols and proanthocyanidins in the bloodstream in humans. Other studies indicate that the antioxidant capacity of chocolate is comparable with that of garlic, blueberries, and strawberries. In three studies, ingestion of cocoa products was found to decrease LDL oxidation. Although well-designed epidemiological studies have not been done, studies have found cardiovascular disease reduction from other foods high in these compounds. It has also been suggested that chocolate/cocoa may share the anti-carcinogenic properties of foods with similar phytonutrients.

Conclusions

Chocamine contains many beneficial ingredients, especially if one is looking for CNS stimulation and appetite suppression. The effects could be compared to those of amphetamine, but not as potent or euphoric. Although it is likely that only 5 or 6 of the compounds in Chocamine are found in sufficient quantity to exert an effect, the combination of the many ingredients together will offer many subtleties and make for a rather unique supplement. This is a supplement that should be definitely avoided by those prone to anxiety attacks or with cardiovascular conditions because of the stimulating effects. Like other stimulants, it shouldn't be used before bed, and caution is strongly advised when combining with other stimulants. Recommended dosage is 1 gram 1-3 times daily (if in doubt, start low and move up). Although Chocamine undoubtedly is quite effective on it's own, the following supplements may have additive benefits when used at the same time.

Its probably cheaper too.

[depositio]

I've been curious, like heyzeus909, about the benefits for clean bulk of stearic acid and cocoa products.

In 2 tbsp. (22g) of Scharffen Berger cacao nibs (very lightly processed--roasted and shelled--cacao beans) the specs are

Total fat 23g
Sat fat 8g
Carbo 7g
fiber >1g
sugars 1g
Protein 3g

When I can find them, I sometimes add a few of tsps. cacao nibs to blendered workout shakes. They've got a subtle, satisfying dark chocolate flavor and add a chocolate chip crunch (might be too crunchy for some). I also sometimes mix them into my breakfast oatmeal. If you're not especially fond of chocolate, heyzeus909, you might like the nibs.

So heyzeus909--have you (or anybody else?) found out anything new on the interesting stearic acid/cocoa/cacao connections that you started up here?

chocolate isn't fat. thats what is added to it, the benefits are in the cocoa leaves...

There are some highly concentrated polyphenols in cacao leaves--their traditional uses as an insect repellant, for example, have recently been studied for industrial scale exploitation in organic agriculture. Chocolate--white, dark, milk, etc., etc.--is produced by processing various fractions of the cacao bean with substitute fats, sugar and/or other flavorings. Cacao beans are very rich in saturated fats, especially stearic acid.

The ratio of stearic to palmitic acids in cocoa products is 1.25:1 which is far better than coconut oil (which contains very little stearic acid, though it contains many other saturated fatty acids in addition to palmitic) or steak (which is 1:2 :: stearic : palmitic).

Chocamine is an extract of cacao beans with the fats processed away (including the potentially anabolic stearic acid). Chocamine's promotional literature claims that they have isolated the substances in cacao that have stimulant/appetite suppressant properties. In other words, they've patented an industrial byproduct of cocoa butter manufacture as a "fat burner" that they now hope to hawk to fat people around the world (aka USA and UK residents). All of that said, I think that I might order it if it had a lower markup price. I may be a confirmed cocoa-whore ...but a cocoa-john?

[sidenote: I ran across an especially HIGHlarious entrepredatorial stalking the recent "chocolate diet" fad with a choco-bar product that looks more or less like a bag full o' relabelled Hersheys Special Dark miniatures. It was full of glowing testimonials of the morbidly obese whose before and after pics demonstrate how changing the angle of light or even just changing your clothes is truly THE revolutionary diet miracle of our time!]

[heyzeus909]

So heyzeus909--have you (or anybody else?) found out anything new on the interesting stearic acid/cocoa/cacao connections that you started up here?

Since I started this thread, I've incorporated dark chocolate into my daily intake in the form of oraganic dark chocolate covered almonds. I've usually have as 1 to 4 servings of them a day (220 calories to 880 calories per day).

I've made some positive gains over the past several weeks, but to attribute that to the dark chocolate would be anecdotal at best (although that's not stopping me from advocating them )

I still haven't found much information on the potential anabolic benefits of stearic acid, and I've given up looking for it out of frustration. So, I'm relying on my own trial and error...

[depositio]

I like the Mauna Loa dark chocolate macadamias. The dark chocolate they use is probably rubbish as far as the polyphenol benefits go. I've read that the polyphenols get destroyed by the Dutch alkali processed cocoa that is used in most commercial chocolate. But the chocolate Mauna Loa uses is still high in cocoa butter and macadamias are especially rich in monounsaturates while being way lower than almonds in the omega-6 polyunsaturates (hyperabundant in most diets already)... an important part of the heart-and-prostate-healthy anabolic prospects glimpsed in the recent Muscle and Fitness article you linked to. I can almost always find the 8 oz. packets on sale for $1.99, too--pretty cheap.

[tweaked17]

it's been corrected already, but cocoa most certainly contains fat.. cocoa powder is made from grinding the cocoa bean and removing the cocoa butter from it... chocolate is made by adding cocoa butter back (or milkfat) with water and sugar.

I buy Lindt's 99% dark chocolate bars.. awesome.

[AminoAmigo]

@ Hey Zeus

My summary, like i said ...

" Scientists of the university of california found out, that cocoa ( the main ingredient of dark chocolate ) increases the NO (nitric oxyd)-production.

Nitric Oxyd features the bloodd circulation into the muscle. That causes the effect, that nutriments, oxygen and hormons can reach the muscle much better.
The result is a better muscle-pump and an improved growth of muscle.

The scientists discovered, that a substance called `epicatechin` causes the increased NO-production.

It?s pretty important to say, that milk-chocolate don?t has enough epicatechin to make an advantage for you.

The best suppliers for epicatechin are
1) pure cocoa
2) instant powder for hot chocolate
3) dark chocolate

The first two examples can be mixed into your pre-workout-shake ( ca. 25 gr). Cocoa should also be available in form of capsules."


Wll, english is not my main-speech and i?m tired of work ... but i think you can understand what i mean

[heyzeus909]

@ Hey Zeus

My summary, like i said ...

" Scientists of the university of california found out, that cocoa ( the main ingredient of dark chocolate ) increases the NO (nitric oxyd)-production.

Nitric Oxyd features the bloodd circulation into the muscle. That causes the effect, that nutriments, oxygen and hormons can reach the muscle much better.
The result is a better muscle-pump and an improved growth of muscle.

The scientists discovered, that a substance called `epicatechin` causes the increased NO-production.

It?s pretty important to say, that milk-chocolate don?t has enough epicatechin to make an advantage for you.

The best suppliers for epicatechin are
1) pure cocoa
2) instant powder for hot chocolate
3) dark chocolate

The first two examples can be mixed into your pre-workout-shake ( ca. 25 gr). Cocoa should also be available in form of capsules."


Wll, english is not my main-speech and i?m tired of work ... but i think you can understand what i mean

Hey, man...thanks a lot for digging up that old article and translating it from German for us. That's really cool!

I've had 6 servings of dark chocolate almonds so far today

[ImPumpingIron]

@ Hey Zeus

My summary, like i said ...

" Scientists of the university of california found out, that cocoa ( the main ingredient of dark chocolate ) increases the NO (nitric oxyd)-production.

Nitric Oxyd features the bloodd circulation into the muscle. That causes the effect, that nutriments, oxygen and hormons can reach the muscle much better.
The result is a better muscle-pump and an improved growth of muscle.

The scientists discovered, that a substance called `epicatechin` causes the increased NO-production.

It?s pretty important to say, that milk-chocolate don?t has enough epicatechin to make an advantage for you.

The best suppliers for epicatechin are
1) pure cocoa
2) instant powder for hot chocolate
3) dark chocolate

The first two examples can be mixed into your pre-workout-shake ( ca. 25 gr). Cocoa should also be available in form of capsules."


Wll, english is not my main-speech and i?m tired of work ... but i think you can understand what i mean

Do you know how much of a proper dose would be to get results from this? I usually eat a square of unsweetened dark chocolate a day plus a tsp. of cocoa to my before bed shake.

[AminoAmigo]

@ HeyZeus

You?re welcome.

@ ImPumpingIron

Hard to say ... i don?t know how much of the useful ingredient is in a bar of chocolate.
You?ll be on the right way when you take cocoa-powder ( pure cocoa/ instant hot chocolate ) ... about 25 gr ... but you have to take it before your training.

[master_no_name]

Anything in moderation is alright. I also take 60-85% cacao chocolate now and then (well, mostly now because of Easter). If I take some, it'll be a small portion and I'll just not eat any other fats during that meal. Problem solved. Obviously, don't take some everyday because the main "bad" thing, even in dark chocolate is the high calories and the simple sugars.

[Struct09]

I wish I could find these fabled "dark chocolate covered almonds". I've searched grocery stores near and far, and am starting to believe they don't exist.

[baarat]

Yeah, stearic acid has a neutral effect on blood lipids and has a pretty good rap on blood clotting as well. We're starting to figure out that not all SFA's have negative effects. Coconut oil is another SFA that has health benefits, especially being a medium chain FA, it gets used as energy right from the get go and doesn't have a predisposition to get stored as adipose tissue.

I think in the big picture a little dark chockolate is beneficial considering the health benefits. As far as getting enough SFA to cover your daily requirements, I wouldn't be look there for a large percentage of that. I would say though, that getting a more organic protein source from grass fed cattle, lamb and free run poultry would help considerably in our overall fat intake. Sorry I couldn't be of more help.

[grapemaster]

Yeah, stearic acid has a neutral effect on blood lipids and has a pretty good rap on blood clotting as well. We're starting to figure out that not all SFA's have negative effects. Coconut oil is another SFA that has health benefits, especially being a medium chain FA, it gets used as energy right from the get go and doesn't have a predisposition to get stored as adipose tissue.

I think in the big picture a little dark chockolate is beneficial considering the health benefits. As far as getting enough SFA to cover your daily requirements, I wouldn't be look there for a large percentage of that. I would say though, that getting a more organic protein source from grass fed cattle, lamb and free run poultry would help considerably in our overall fat intake. Sorry I couldn't be of more help.

there isn't much fat difference on free range and regular chicken...

[baarat]

there isn't much fat difference on free range and regular chicken...

Not the amount but the quality is different. Corn & grain fed animals have screwed up poly profiles.

[Mr.Hombre]

I wish I could find these fabled "dark chocolate covered almonds". I've searched grocery stores near and far, and am starting to believe they don't exist.

Trader Joes

[Struct09]

Trader Joes

The closest Trader Joe's to me is 100 miles away

[Kevie Kev]

Heyzeus,

Offtopic but how is the muffin recipe going? You got any sample batches ready yet?

[fitnfirm]

Chocolate's Potential Health Benefits ? and its Effect on Chronic Fatigue Syndrome Patients

by Patti Schmidt
ImmuneSupport.com

03-29-2002

Advertisement

Researchers have some news for chocolate lovers: it may be good for you. Scientists reported preliminary evidence recently that cocoa and other chocolates may keep high blood pressure down, your blood flowing and your heart healthy.
The research, the latest which correlates eating flavonoid-rich foods with a reduced risk of cardiovascular disease(1), was presented in February at the American Association for the Advancement of Science's (AAAS) annual meeting in Boston.

One study found that a substance in cocoa helps the body process nitric oxide (NO), a compound critical for healthy blood flow and blood pressure. Another study showed that flavonols in cocoa prevent fat-like substances in the bloodstream from oxidizing and clogging the arteries, and make blood platelets less likely to stick together and cause clots. Flavonoids are plant compounds with potent antioxidant properties; so far, scientists have found more than 4,000 kinds. Cocoa beans contain large quantities of flavonoids, and so do red wine, tea, cranberries, peanuts, strawberries, apples and many other fruits and vegetables.(2) The flavonoids in chocolate are called flavonols.

Generally, science has found that dark chocolate is higher in flavonoids than milk chocolate.(3) The way that cocoa powder and chocolate syrups are manufactured removes most flavonoids.

Nitric Oxide

In the first study, researchers gave Boston volunteers cocoa with either a high or low amount of flavonols. Those who drank cocoa with more flavonols showed more nitric oxide activity.(4)

"Nitric oxide plays such an important role in the maintenance of healthy blood pressure and, in turn, cardiovascular health," said lead researcher Dr. Norman K. Hollenberg, physician and professor of medicine at Brigham and Women's Hospital and Harvard Medical School.

The residents of an island called Kuna in Panama prompted Hollenberg's study. These indigenous people rarely develop high blood pressure, although they drink about 5 cups of cocoa each day and include it in many recipes. But if they leave the island, the risk of high blood pressure increases, and studies found it wasn't related to salt intake or obesity.

Next, Hollenberg's team will determine if regulating nitric oxide with flavonols has a positive impact.

"If our research results continue to support a link between consumption of flavonol-rich cocoa and nitric oxide synthesis, there could be significant implications for public health," said Hollenberg.

Promotes Blood Flow

The other study compared how blood platelets responded to a flavonol-rich cocoa drink with 25 grams of semi-sweet chocolate pieces and a blood-thinning, 81-milligram aspirin dose. The research found similar reactions to the two from a group of 20- to 40-year-olds: both the drink and the aspirin prevented platelets from sticking together or clotting, which can impede blood flow.(5)

In other words, flavonol-rich cocoa and chocolate act similarly to low-dose aspirin in promoting healthy blood flow. Reducing the blood's ability to clot also reduces the risk of stroke and heart attacks.

Lead study author Dr. Carl Keen cautioned that his team isn't suggesting that people eat a couple of candy bars instead of taking their daily dose of aspirin.

"We're not advocating that people consume flavonol-rich foods in place of aspirin," stressed Keen, who is also the University of California-Davis nutrition department chairman. For people who cannot take aspirin, however, he said eating flavonol-rich foods "may be a useful approach."

He noted one important difference between aspirin and flavonol-rich foods: "The effects you see in aspirin are longer-lasting than the effects you see in flavonols," he said.

Although the trial involved just 40 people, Keen called the results "remarkably robust" and said the platelet effect may be related to the nitric oxide benefits found by Hollenberg's study.

Keen's team currently has an article under review in which they show a direct comparison to low-dose aspirin using the same study group.

"The next thing on our agenda is to look at chronic effects," said Keen. "What happens when a person has a high flavonol intake for two weeks? Do you still see the same effects? Many times...the body adapts or adjusts and you don't necessarily see the same thing after two or three weeks."

[fitnfirm]

CFS & Chocolate

Many CFS specialists consider chocolate one of a few substances their patients should stay away from completely. CFS specialist Chuck Lapp, M.D., is one of them.

"I've always recommended that PWCs avoid sugar, caffeine, alcohol, Nutrasweet and tobacco," said Lapp, director of the Hunter Hopkins Center in Charlotte, NC. (He tells patients to remember the things they shouldn't eat by remembering the mnemonic SCANT, the first letter of each of those words.)

"These items are not tolerated well," he said. "PWCs tend to have hypoglycemia, and eating refined sugar - like chocolate candy - triggers reactive hypoglycemia, or a 'let down' in energy a couple hours later. And the cocoa used in cake, for example, doesn't contain refined sugar, but has a caffeine-like effect."

Dick Bruno, M.D., agrees. He's Director of the Fatigue Management Programs and Post-Polio Institute at Englewood Hospital and Medical Center in Englewood, NJ.

"PWCs shouldn't use anything containing caffeine- including chocolate, coffee, tea or soda-to pump themselves up," said Dr. Bruno. "What's more, we discourage the 'sugar high' carbs provide and recommend a hypoglycemia diet: using protein as a long-lasting source of fuel to supply and turn on damaged, brain-activating system neurons."

Chocolate's Benefits?

A PWC who was a true chocoholic could do a little research and argue that there are several bioactive compounds in chocolate that promote alertness, lessen pain and promote well-being.

For example, the stimulants theobromine, caffeine, tyramine and phenylethylamine (PEA) provide a brain-fogged PWC with a much-needed lift. Tryptophan, an essential amino acid, lessens anxiety by producing the neurotransmitter serotonin; endorphins, the body's natural opiates, reduce sensitivity to pain.(6)

Anandamide acts like a cannabinoid to promote relaxation.(7) And last but certainly not least, chocolate is a natural analgesic, and high-fat, chocolate foods trigger the brain's production of natural opiates. (6)

So let's sum up. Chocolate gives you an energy lift, less anxiety, a reduction in pain-who wouldn't recommend something that did all that? Well, a nutritionist or biochemist could argue that chocolate doesn't contain much of these ingredients.

For example, while caffeine does encourage alertness, there is less caffeine in chocolate than there is in a cup of coffee. (6) (There are about 30 milligrams of caffeine in your average chocolate bar, while a cup of coffee contains 100 -150 mgs.)

Another example: PEA causes blood pressure and blood sugar to rise, and you'll feel alert and content for awhile. But those good feelings are likely to be followed by a sugar-induced drop in energy that leaves you more tired than before you ate the candy.

Cannabinoids are substances that mimic marijuana. The chemical in marijuana that makes people "high" - tetrahydrocannabinol (THC) - binds to certain receptors in the brain. The anandamide in chocolate can bind to the same receptors, producing a "high."(8)

However, Christian Felder at the National Institute of Mental Health would point out that a 130-pound person would have to eat 25 pounds of chocolate all at once to get a marijuana-like effect. (8)

And what about chocolate's ability to trigger the brain's natural opiates? At a CFS conference held September 1999 in Brussels, Belgium, Professor Jonathan Brostoff of London discussed "Allergy in CFS." He said about 25 percent of the population suffers from intolerances or allergies and the percentage is the same for PWCs.

Brostoff said food and inhalant sensitivities could lead to health problems, including migraine, irritable bowel syndrome, arthralgia and chronic fatigue. He suggested an elimination diet to find out whether someone is intolerant. Furthermore, he blamed the "exorphins" (external morphine-like substances) in chocolate for "gut problems" and even "psychological sequelae."(9)

Don't laugh: A study published in 1999 in the Journal of the American Dietetic Association found that chocolate contains "several biologically active constituents (methylxanthines, biogenic amines, and cannabinoid-like fatty acids), all of which potentially cause abnormal behaviors and psychological sensations that parallel those of other addictive substances."(10)

So, about those chocolate cravings: At "The Challenge of Chronic Illness" CFS conference in Sydney, Australia, in 1999, Abhijit Chaudhuri, a neurologist on the Glasgow, Scotland-based team researching CFS, said about 40 percent of his patients routinely craved chocolate. He suggested SSRIs or and low-dose tricyclics to help prevent those cravings.

Some people find that Bupropion (Wellbutrin) reduces chocolate cravings.(6) That may be because Bupropion's chemical structure is similar to PEA.(11)

Antioxidant Power

Here's an argument you could win with the nutritionist: Studies show that cocoa powder, dark chocolate and milk chocolate have higher Oxygen Radical Absorption Capacity (ORAC) values than many common foods, such as prunes and blueberries. (12) (ORAC values measure how powerful an antioxidant a substance is. An antioxidant is a substance that inhibits oxidation or reactions promoted by oxygen and peroxides, and that include many held to protect the living body from the deleterious effects of free radicals. Examples include beta-carotene, vitamin C, and alpha-tocopherol.

Dark chocolate has more than 13,000 ORAC units and milk chocolate has about 6,700, according to the Chocolate Manufacturers Association in McLean, Va. Unsweetened powdered cocoa starts out with almost twice as much antioxidants as dark chocolate, but when it's diluted with water or milk and sugar to make hot chocolate, the flavonoid total per serving plummets to about half that in milk chocolate. (13)

In different terms, a 40-gram serving of milk chocolate contains about 400 milligrams of antioxidants, the same as a glass of red wine, according to research published by Joe A. Vinson of the University of Scranton, Pa. (14) Vinson's team's results were also supported by ACRI.

Vinson and his colleagues found that the flavonoids in chocolate are more powerful than vitamins such as ascorbic acid in protecting circulating lipids from oxidation.(14) Atherosclerosis studies suggest that oxidation of lipoproteins is part of the process that creates the plaque that clogs artery walls. (1)

"Chocolate just stands out," Vinson said. "It's much higher than anything else."

If that doesn't convince your doctor, try this: researchers from the Harvard School of Public Health found that those who eat chocolate and sweets up to three times each month live almost a year longer than those who eat too much or those who steer clear of junk altogether. (15)

Industry-funded Research

Both studies presented at the February AAAS meeting used an experimental cocoa supplied by Mars Incorporated, and the candy company commissioned the research as well. Mars Incorporated makes M&Ms and Mars, Snickers and Dove bars, among other candies.

For the last few years, Mars Incorporated and the American Cocoa Research Institute (ACRI) in McLean, Va., have jointly funded research to try to find health benefits in the delectable dessert. Mars Incorporated external affairs director Marlene Machut said the studies began as "flavor research" but shifted to health benefits as evidence grew.

One problem with that was alluded to in an AAAS symposium on chocolate held in 2000: Why should consumers trust data on chocolate when it comes from industry-funded research?

"That's a valid question," acknowledged John W. Erdman, professor of food science and human nutrition at the University of Illinois at Urbana-Champaign and cochair of that symposium. But he also said in a recent interview that if the candy industry hadn't funded the research, "it would have been very difficult to get off the ground otherwise."

Erdman said the situation is similar to Quaker Oats' preliminary funding of research that showed oats' lowered serum cholesterol, or to Midwestern soy farmers funding most of the initial studies which showed that proteins and antioxidants in soy fight heart disease. Later clinical research done by independent labs around the world confirmed those smaller studies' conclusions and expanded upon them, he said.

"It's often necessary for a lot of promising, peer-reviewed, industry-financed studies to be done before government steps in with financial support for larger-scale research," Erdman said. "Nowadays the FDA wants preliminary information before they fund a major project."

Rather than questioning the data, Professor Keen believes people should applaud the industry for investigating the nutritional value of their products.

"Responsible food companies have a responsibility to fund research into the potential value of nutrients in those foods," he said. "If [these] companies help fund research at independent campuses and universities, and generate exciting data, that tells the NIH, 'This is a worthwhile area in which to invest precious taxpayer dollars.'"
.

[fitnfirm]

Conclusive Evidence?

So does chocolate contribute to disease prevention? Should we eat chocolate for its health benefits as well as for its terrific taste?

When asked to choose how far along the preliminary-conclusive continuum this research is, Erdman said, "It's moving along. People are starting to say, 'There's something here.' Scientists are finding similar results with compounds in fruits and vegetables, tea, red wine and tomatoes."

Keen agreed, pointing out that the tea, grape and chocolate industries are just a few of the groups exploring antioxidants' potential benefits.

"I think one should view it from a collective perspective," he suggested. "There are a number of industries with very different types of food products who are saying, 'It looks like these compounds may have some potential health benefits,'" he said.

Of course, people should always be "skeptical" until results are repeated and published in peer-reviewed journals, Keen said.

The USDA Food Composition Laboratory is already sold: They're developing a database reporting the levels of flavonoids in plant foods, and cocoa will be included along with fruits, berries and other foods that provide health benefits, said Machut. In addition, the lab adopted Mars Incorporated's methods for looking at the flavonol levels in food products.

Methods Matter

"The cacao bean and its bran have the highest polyphenol levels," nutritionist Angela Miraglio noted in a May 2001 article in Nutrition Notes. "Processing the beans destroys some polyphenols; temperature, chemical changes and duration of exposure contribute to the loss. So the level of polyphenols in the final product vary. Cocoa processors and chocolate manufacturers are beginning to take precautions to minimize the losses."(13)

Mars recently developed a proprietary method for processing cocoa beans called Cocoapro?, which preserves polyphenols by changing the way the beans are selected, fermented, dried, as well as how they're processed and formulated, said external affairs director Machut. Some Mars candy bars feature the CocoaPro label.

"That's how consumers can identify chocolates that retain much of a cocoa bean's initial flavonoid riches," said Machut.

Future?

Both Keen's and Hollenberg's teams plan future research into the benefits of cocoa. As you might expect, Mars Incorporated plans more, too.

But the surest sign of the candy company's faith in its main product is the fact that they're "working with several pharmaceutical companies to isolate and develop cocoa components as cardiovascular pharmaceuticals." In other words, they're trying to develop a drug based on chocolate's cardiovascular health benefits.

"Take a candy bar and call me in the morning." I knew it all along: Those of us who've been self-medicating ourselves with a few chosen chocolate candies were simply ahead of our time.

***

SIDEBAR

CHOCOLATE: WHERE TO FIND IT

Before I begin to list some of the websites devoted to chocolate, I must mention San Francisco?s Exploratorium, which offers a great video webcast about chocolate. Or you can simply go through the site?s nicely designed web pages chock full of information about chocolate. It?s available at:

http://www.exploratorium.edu/chocolate/

The Exploratorium is a museum of science, art and human perception in San Francisco. This online site offers a video webcast titled, ?The Sweet Science of Chocolate,? in which host Sedge Thomson talks with chocolatiers, chefs and scientists about the history and science of chocolate. The webcast includes a visit to the Amazon rain forest to see cacao, the source of chocolate growing on the tree; information about the early history of chocolate, its importance to early American cultures and how it spread to Europe; a video tour of Scharffen Berger Chocolate Makers factory; and scientists explaining the chemical properties of chocolate.

http://chocolocate.com/

The Chocolate Lovers' Page is ?a guide to chocolate on the web.? Its database lists more than 910 worldwide chocolate web sites, including retailers, manufacturers, suppliers, industry and trade associations, as well as fan sites. It also lists sites with information, places to buy chocolate gift baskets or find chocolate for fundraising, recipe sites, and places with books about chocolate.

http://www.virtualchocolate.com/

Virtual Chocolate sells t-shirts, mouse pads and books, and allows you to send chocolate using an online searchable directory. (If your honey is on a diet, you can also send a ?Virtual Chocolate? postcard treat to anyone with an email address.) You can also find chocolate wallpaper for your computer screen.

The rec.food.chocolate newsgroup on the world wide web periodically posts a Chocolate Resources document. See http://www.faqs.org/faqs/food/chocol...sources/part1/.

Yahoo offers a chocolate resources page too: See http://dir.yahoo.com/society_and_cul...ets/chocolate/

http://www.chocolate.com/

allows you to find chocolate sources as well as meet other chocoholics, find information, books, recipe and gift links.

http://www.candydirect.com calls itself the ?world's largest candystore online.?

http://www.candywarehouse.com

The CandyWarehouse.com Factory Outlet Store offers a ?huge selection of yummy candies.?

http://www.best-online-shopping-mall.com offers ?the best chocolate retailers.?

ENDNOTES/REFERENCES

1 Knekt P, Jarvinen R, Reunanen A, Maatela J. Flavonoid intake and coronary mortality in Finland: a cohort study. Brit Med J 1996;312:478-81. Hertog M, Kromhout D, Aravanis C, et al. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. Lancet 1993;342:1007-11. Hollman PC, Hertog MGL, Katan MB. Role of dietary flavonoids in protection against cancer and coronary heart disease. Biochem Soc Transact 1996;24:785-9.

2 Hollman PC, Katan MB. Dietary flavonoids: intake, health effects and bioavailability. Food Chem Toxic 1999;37:937-42.

3 Adamson GE et al. HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity J Agric Food Chem 1999;47:4184-8.

4 K Chevaux, L Jackson, ME Villar, J Mundt, J Commisso, G Adamson, MM McCullough, H Schmitz, N Hollenberg Proximate, Mineral and Procyanidin Content of Certain Foods and Beverages Consumed by the Kuna Amerinds of Panama J Food Cmpstn & Anal 2001;14:553-563

5 Rein D, Paglieroni TG, Wun T, Pearson DA, Schmitz HH, Gosselin R, and Keen CL. Cocoa inhibits platelet activation and function Am J Clin Nutr 2000;72:30-5.

6 http://www.chocolate.org/ Chocolate [sorely tempted?] A rampant chocaholic

7 Zurer, P. 1996. Chocolate may mimic marijuana in brain. Chemical and Engineering News 74(Sept. 2):31

8 http://faculty.washington.edu/chudler/choco.html Neuroscience Resources for Kids, Discovering the Sweet Mysteries of Chocolate Ellen Kuwana

9 Brostoff J., Second World Congress on CFS and Related Disorders held in Brussels, Belgium, Allergy in CFS September 1999.

10 Bruinsma K, Taren DL Chocolate: food or drug? J Am Diet Assoc 1999 Oct; 99(10):1249-56

11 http://extratv.warnerbros.com/reframe.html. http://extratv.warnerbros.com/dailyn.../03_12a_4.html Turning Off the Fat Genes: Chapter Four, The Truth of Chocolate Addiction, March 12, 2001

12 Waterhouse A, Shirley R, Donovan J. Antioxidants in chocolate. Lancet 1996;348:834.

13 Miraglio A, Chocolate?s Potential for Health Benefits Nutrition Notes May 2001

14 Vinson JA, Proch J, Zubik L. Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate J Agric Food Chem. 1999 Dec;47(12):4821-4.

15 Lee IM, Paffenbarger R Life is sweet: candy consumption and longevity BMJ 1998; 317: 1683-1684

[fitnfirm]

http://www.med.umich.edu/umim/clinic.../chocolate.htm

[TDetroit]

Don't know the answer to the original question, but, in the section on fat I know an answer.
Turns out cholesterol is the 1st building block for all hormones. It is best found in the bad fats. ... and women think they have messed up chemicals!

Also, I was reading where there was testing on which workouts increase testosterone best, turns out 3X10 8 secs per rep is the best for testosterone.

Chocolate, I know it is good for you, but has whole milk added (there's your bad fat), best scientific expirement - use your own body and report back to us. As my father would say "don't worry about hurting your body, you got it for free." (not sure I agree with him)

[2 D]

A dark chocalate bar I'd recommend to everyone who is interested...

Lindt 85% cacoa, special dark.

It tastes decent and the label appears to be pretty healthy, especially in smaller portions.

http://www.lindtusa.com/docs/productdocs/prod_28.pdf

That is a pdf link to the nutritional facts of their bars. I usually only eat about 1/4 of a serving at a time (like once or twice a week).

I know it is high in fat content which is unfortunate, if I could find a healthier bar with that high of a cacoa extract level I'd buy it, but I looked through the grocery store isle for a little while.

[terracotta]

Emma Leigh's chocolate is good thread http://forum.bodybuilding.com/showthread.php?t=2277721

[Sockomalo]

A dark chocalate bar I'd recommend to everyone who is interested...

Lindt 85% cacoa, special dark.

It tastes decent and the label appears to be pretty healthy, especially in smaller portions.

http://www.lindtusa.com/docs/productdocs/prod_28.pdf

That is a pdf link to the nutritional facts of their bars. I usually only eat about 1/4 of a serving at a time (like once or twice a week).

I know it is high in fat content which is unfortunate, if I could find a healthier bar with that high of a cacoa extract level I'd buy it, but I looked through the grocery store isle for a little while.

i eat their 99%cocoa bar... 1 g carbs per the whole bar!! talk about keto friendly!!