Just in time for the Easter bunny to arrive and serve children and adults who love chocolate eggs, there is new evidence that the sweet source of cacao is good for every body.

Chocolate, specifically dark chocolate, contains important vitamins and minerals and has antioxidant properties.

A new study, which has been revealed by investigators from the University of L'Aquila in Italy, found that after eating dark chocolate, participants' blood pressure decreased.

In the March issue of the American Journal of Clinical Nutrition, researchers Davide Grassi, Cristina Lippi, Stefano Necozione, Giovambattista Desideri and Claudio Ferri said their objective was to compare the effects of either dark or white chocolate bars on blood pressure and glucose and insulin responses to an oral-glucose-tolerance test in healthy subjects.

The participants' systolic blood pressure (the top number in a blood pressure reading) was significantly lower after 15 days of eating dark chocolate -- an average of 108 mm Hg compared with 114 mm Hg.

Researchers say the antioxidant-rich compounds improve blood pressure by helping the lining of the blood vessels expand and contract better to control blood flow more effectively.

The participants also showed improvements in insulin sensitivity.

With improved insulin sensitivity participants were better able to metabolize their glucose (sugar).

What does this mean?

It's counter-intuitive, but you may be able to reduce your risk of developing diabetes by eating a rich, deep, dark bar of chocolate.

The Study

100 grams of dark chocolate, a 3.5 oz bar, was consumed by fifteen healthy people for 15 days.

Afterwards, these people had lower blood pressure.

And they were more sensitive to insulin.

Those, however, who ate the same amount of white chocolate for the same length of time did not see a change in either their insulin sensitivity or their blood pressure.

Eating milk chocolate does little to raise antioxidant levels in the blood, perhaps because milk interferes with the absorption of antioxidants from chocolate.

Milk chocolate contains 12 percent milk solids and at least 10 percent chocolate mass or chocolate liquor, according to the U.S. Department of Agriculture.

Chocolate high in cocoa solids (cocoa powder, cocoa butter and cocoa liquor) contains small amounts of vitamins A, B1, C, D and E and trace amounts of minerals, including iron, calcium and potassium.

Chocolate is a source of magnesium and contains some fiber and protein.

What Is Chocolat Noir's Dark Little Secret?

The secret in dark chocolate is flavonoids.

Flavonoids help the body by neutralizing potentially cell-damaging substances known as oxygen-free radicals, which are a normal byproduct of metabolism.

White chocolate, which contains no cocoa also contains no flavonoids.

Flavonoids are a larger family of compounds found in the seeds and skins of plants, such as grapes, cocoa beans, and citrus fruits.

Recent studies have shown that these compounds may be responsible for many of the heart-healthy effects associated with red wine and diets rich in fruits and vegetables.

Warning: A 3.2 oz bar of Chocolove (one of my favorites from Boulder, Colorado and available at Whole Foods) is 453 calories.

Rugged Elegance also recommends the following dark chocolates:

Blanxart

Blanxart Chocolate is imported from Spain.

Their 7 oz. gourmet dark chocolate bars are made with the very best dark chocolate and whole Marcona almonds.

Godiva

Godiva and Ghirardelli have teamed up to offer a basket full of hot cocoa.

Godiva's dark assortment Dark Assortment includes Dark Chocolate Ganache, 72% Cocoa Demitasse and 3 dark chocolate trufffles.

Scharffen Berger

Anything made by Scharfen Berger will not disappoint.

Scharffen Berger's pure dark chocolate is made of 99% Cacao.

See's

See's dark, European-style semi-sweet chocolate are made over cream, chew and nut centers.

Pieces include Dark Bordeaux, Butterchew, Dark Nougat, Lemon Truffle and Scotchmallow.

See's uses the best ingredients available with no additives or preservatives to extend shelf life.

Valrhona

Valrhona bars are imported from France. The cocoa content is 71%. Varlhona adds no additional fat or butter oil to their dark chocolate.

In San Francisco, we especially recommend XOX Truffles in North Beach and Recchiuti Confections and Scharffen Berger in The Ferry Building.

Inspire & Be Inspired.

Here's to healthy, adventuresome, soulful, "a few ounces of daily heaven on earth" living!

~ Jennifer Carolyn King, Rugged Elegance, LLC

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