Is high-cocoa percentage chocolate healthier?

A high-quality choice of chocolate with a high cocoa percentage offers maximum health benefits. The 70-85% cocoa range provides the best mix of palatability and bioactive compounds. This range offers maximum flavonoids and reduces the level of added sugars present in lower cocoa chocolates. This is the level I recommend to all of my nutrition clients.

Chocolate in this cocoa percentage bracket has twice as many antioxidants as those in 50% kinds. You get more antioxidants per gram of chocolate without being overly bitter. The sugar amount is kept at a moderate level to avoid the energy-lowering effects that sweeter chocolates provide. My taste tests have shown that this range satisfies the tastes of most people.

The flavonoid level is maximized at around 80% cocoa content while being reasonably tolerable as food. Any higher % are disallowed as their bitterness makes them too difficult to eat regularly. Any percentage lower than this is nearly candy and loses its health benefits. I believe 80% cocoa is the best option for me to strike a balance between taste and health.

To benefit most, you'll want to choose bars with minimal processing. Alkalized cocoa should be avoided as it destroys the flavonoids. Find a single-origin bar with a clean ingredient list. I choose organic, fair-trade bars for both ethical and health reasons.

Regularly consume 30 grams a day of chocolate that has 70-85% cocoa content. This is enough chocolate for cardiovascular and cognitive benefits without extra calories. Combine with foods rich in vitamin C to enhance absorption. Over the long term, your body receives cumulative benefits from this practice.

Read the full article: 8 Proven Benefits Dark Chocolate Offers