I start my day with a cup of coffee and often end it with a piece of chocolate

 

 

 

Today, there is more good news on that front:

 

Until now it was unclear exactly why dark chocolate can lower blood pressure, but this morning the LA Timesreported that the American Chemical Society (ACS) in Dallas found that specific microbes in our gut convert a portion of the cocoa into anti-inflammatory compounds. These can be used by our body and can prevent some forms of cardiovascular disease.
It was also found that our colon ferments dietary fiber, which makes up 30 percent of cocoa powder. John Finley, a researcher on this study and professor of food science and biochemistry at Louisiana State University, personally reaps the benefits of chocolate, but avoids the fat and sugar that often come with it by adding two tablespoons of cocoa powder to his oatmeal in the morning—the amount he found to produce beneficial effects.

 

 

As for coffee, USA Today reports that a Cornell University study published in the Journal of Agricultural and Food Chemistry found that your morning cup of joe can help prevent deteriorating eyesight. Raw coffee contains chlorogenic acid, an antioxidant that has been proven to help retinal degeneration.
Chang Lee, the study’s senior author, thinks it is extremely important to figure out the benefits of coffee. "Coffee is the most popular drink in the world, and we are understanding what benefit we can get from that." Chocolate is certainly up there in the most popular dessert in the world category, so let’s go have a mocha to celebrate the good news.