On the down side, in people prone to migraines, amine compounds in chocolate can trigger attacks, as sufferers have low levels of phenolsuphotransferase, an enzyme that processes them. Yet because cocoa reduces the blood platelet adhesion that can lead to headaches, it may conversely be beneficial.

The quality of the chocolate makes all the difference. The key to enjoying the health benefits of chocolate is to eat high quality dark chocolate with a 60 to 70% cocoa solid content. Normal dark chocolate has around 30%; ordinary chocolate has as little as 10 to 20% cocoa content, with a lot of sugar and hydrogenated vegetable fats. High-quality chocolate can be suitable for diabetics, as it does not create a blood sugar rush as high-sugar chocolate does.

There also may be a case for organic varieties, as the pesticide lindane, linked to breast cancer, has been found in chocolate. The chemical is in the process of being banned but is still used in developing countries. If the coffee plant is not organic, it is probably heavily sprayed, because chocolate is such a valuable crop.

And while you?re at it, go ahead and get chocolate with nuts. They?re a tremendous source of vitamin E, heart-healthy fats, and virtually no saturated fats.

So, go ahead and indulge.

About The Author

Lisa J. Lehr is a freelance writer with a specialty in business and marketing communications. She holds a biology degree and has worked in a variety of fields, including the pharmaceutical industry and teaching, and has a particular interest in health matters. She is also a graduate of American Writers and Artists Institute (AWAI), America?s leading course on copywriting.

Contact Lisa J. Lehr Copywriting www.ljlcopywriting.com, Lisa@ljlcopywriting.com for help with your business writing needs.

This article ©Lisa J. Lehr 2005.