by: Liz Jones
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A
s if we need an excuse for a little sweet decadence,
Valentine's Day always provides occasion to indulge a few cravings. So if you
find yourself opposite a box of chocolates and a bottle of wine on Feb. 14,
here's a suggestion for the toast:
Salud! A typical expression
heard when Spanish-speakers raise their glasses,
salud translates as "to
your health." That's right. Chocolate and wine, in moderation,
can be
good for you. Here are a few research findings that suggest you can give in to
some temptations, guilt-free, this Valentine's Day.
It won't keep the doctor away,
but medical research has revealed some surprising health benefits to this
milky-sweet product of the cacao tree.
• Sensation: Ask any
jogger about a "runner's high" and you'll probably see a slight smile spread
across his or her face. Chocolate stimulates the same endorphins that are
secreted to produce this euphoric state a jogger experiences after running
several miles. In addition to regulating pain, it's also believed that
endorphins are connected to physiological processes such as appetite modulation
and the release of sex hormones.
• Anti-depressant:
Chocolate contains serotonin, a neurotransmitter (brain chemical) that acts as
an anti-depressant and participates in other functions, including learning,
sleep and control of mood.
• Stimulation: Two
substances found in chocolate, theobromine and phenylethylamine, have a
stimulating effect. Phenylethylamine is related to amphetamines, which are
powerful central nervous system stimulants. All of these stimulants increase the
activity of neurotransmitters in parts of the brain that control our ability to
be alert and attentive.
• Nutrition:
Chocolate was regularly included in military rations during World War II because
of its high nutritional content and long shelf life. Modern athletes and
astronauts also take advantage of the energy boost provided by the carbohydrates
and high fat content in chocolate. As an example, a standard 1.5-ounce milk
chocolate bar provides the following U.S. RDA percentages for these nutrients:
Calcium 9%, Riboflavin 9%, Protein 6%, Iron 3%, Vitamin A 2.4%, Thiamin
2%.
• Cancer and heart
disease prevention: Chocolate contains flavonoids, the compounds believed by
some to inhibit heart disease. Various studies have shown that flavonoid-rich
foods, such as chocolate, can slow blood coagulation and prevent blood clots
that can contribute to heart attacks and stroke. Dark chocolate, being richer in
cacao, usually contains more flavonoids than milk chocolate. The flavonoids
found in chocolate also have antioxidant properties that may help protect cells
in the body from the potentially harmful effects of free radicals, which have
been linked to certain age-related chronic diseases.
• Satisfaction:
Indulging an occasional chocolate craving can help ward off a dieter's worst
enemy: bingeing.
So go ahead and give in to your chocolate cravings
with a clear conscience. And why not make the most of your occasional chocolate
indulgences and treat yourself to some good-quality chocolate? A small quantity
of high-quality chocolate is more likely to satisfy the taste sensations you're
seeking than a large quantity of mediocre chocolate.
For years,
scientists have puzzled over the "French Paradox": Why does a country with such
a hearty appetite for pastry, cheese, rich sauces,
foie gras and
cigarettes have such a low rate of heart disease? A 1991 report by
60
Minutes on this question popularized the idea that the secret was to be
found in heart-healthy red wine, resulting in a sales surge of merlot and
cabernet. Various studies, both before and after this report, show concurring
evidence of an association between drinking red wine and a 20-40 percent lower
risk of heart attack.
So if you're a wine lover or a francophile, here's
a summary of why you can take even more pleasure in an occasional glass of
wine.
• Lower risk of coronary
heart disease: In 1995, 60 Minutes followed up with a report about
the Copenhagen City Heart Study. This research project tracked 13,000 people
during a 10-year period and found that those who drank wine every day had only
half the risk of dying from heart disease as non-drinkers. Scientists continue
to debate an exact explanation, but research commonly points to the strong
antioxidant properties found in the red pigments of grape skins. Red wine also
contains tannins that can prevent the platelet cells in the blood from clumping
and triggering a heart attack or stroke.
• Prevent stroke:
Some studies have shown that drinking a glass of wine once a day, or even once a
week, can reduce the risk of stroke. Researchers suggest that the alcohol breaks
up blood clots and increases HDL ("good") cholesterol in the bloodstream, thus
helping to keep the arteries clean.
• Lower risk of certain
cancers: Studies have also shown that regular wine drinkers had a lower risk
of oral and throat cancers than did non-wine drinkers. Grape skin contains a
compound known as resveratrol, which has been studied as an effective agent in
fighting cancer.
• Reduce Stress:
Wine's calming influence also adds to its appeal and health attributes. Some
people find that a glass of wine with dinner relaxes the body and helps with the
mental transition between work and rest. In addition, patients coping with
various illnesses or stresses can often achieve greater results when calm and
focused.
It's important to keep in mind that alcohol is toxic to the
liver and to the nervous system. Most wines also contain sulfites and other
additives that may be harmful to your health. If you drink wine and want to get
the maximum health benefit, it's advisable to drink in moderation, and select an
organic red wine if possible. Organic grapes will likely contain fewer unhealthy
residues of pesticides and fungicides than conventionally grown grapes, and some
studies also show a higher nutrient content in organically grown
produce.
Disclaimer: All material has been reviewed to ensure the
maximum accuracy and most current information available. This information should
NOT be used in place of an individual consultation with your physician or other
qualified health care provider.
Some information in this article
was culled and summarized from a variety of sources, including the
following:
