I have always loved dark chocolate, and I actually prefer it over other types of chocolate! Because of that, it makes me really excited to hear that there are some health benefits to eating it! It’s interesting how you point out that dark chocolate has antioxidants that stimulate the lining of the arteries so that blood flow can improve. Blood flow is actually something that many people in my family struggle with. I’ll have to suggest they start eating more dark chocolate! I imagine that giving them dark chocolate would be a great gift and also a way to help them out!

Eleanor Healy is a writer with a passion for holistic health. As a Registered Holistic Nutritionist (RHN), Reiki Master/Teacher and former Child and Youth Care worker, she spent many years navigating the choppy waters of burnout and trying to stay balanced in a demanding world. Her mission is to offer practical tips and techniques from her own trial and error process, so that you can live your best life! Follow Eleanor on Facebook and keep in touch with her at [email protected].
In moderation (one ounce or less per day), dark chocolate has been shown to improve so many common and chronic health problems. With all of its natural and health-promoting components (like flavonoids, polyphenols and flavanols), dark chocolate is an antioxidant powerhouse and a superfood that’s truly a joy to eat. It’s been shown to boost heart and brain health, along with fight disease — just some of the many benefits of dark chocolate.
A recent study published in Hypertension showed that performance on cognitive tests significantly improved in elderly individuals with mild cognitive impairment if they consumed a daily cocoa drink containing high levels of flavanols for eight weeks, compared to those who consumed a low-flavanol cocoa drink. (Flavonols are a member of the polyphenol family—compounds found in natural plant food sources that have antioxidant properties.) Because dark chocolate contains more cocoa solids than other types of chocolate, it naturally contains more flavanols.
I often hear the argument that sugar is ok in moderation and that eliminating any “food group” is dangerous. Certainly, avoiding an actual macronutrient category completely (carbohydrate, protein or fat) would be problematic, but sugar in itself is not a food group. Though sugar in some form is naturally present in many foods, by itself, it contains:
My kids typically make good food choices on their own and have become rather adventurous eaters since they aren’t restricted or expected to only consume chicken fingers or hamburgers when we aren’t at home. For instance, my two year old loves broccoli, olives, sardines and other healthy foods. Make the good foods readily available and make the unhealthy ones few and far between…

Interestingly, the antioxidant content in human breast milk is comparable to that in pomegranate juice, strawberries and coffee and on average higher than the antioxidant content observed in the commercially available infant formulas analyzed in our study. Breakfast cereals are also potential important sources of antioxidants; some of these products have antioxidant contents comparable to berries, which are fairly high, compared to other grain products and may be due to antioxidants added to the products in fortification process.


The research included information that animal studies have found the hippocampus, which is an area in the brain associated with memory, may be affected by refined sugar. Two studies were conducted in the published report. In the first study, participants that self-reported eating a high-sugar diet had poorer performance on hippocampal related memory tasks. In the second study, the results were replicated. The second study also revealed that the effect of high sugar consumption on memory appears to be directly related to the hippocampal region and no other areas which may also affect memory, such as the prefrontal cortex.
Let’s not forget about our little ones! When New York City public schools reduced the amount of sugar in their lunches and breakfasts, their academic ranking increased 15.7% (previously, the greatest improvement ever seen had been 1.7%).11 The study also eliminated artificial colors, synthetic flavoring, and two preservatives, showing the importance of natural ingredients for children.

As we mentioned earlier, dark chocolate is loaded with antioxidant compounds that help fight the DNA damage that causes aging symptoms like wrinkles, graying hair, and disease. In fact, research shows that just a single serving of cacao contains more phenolic antioxidants than most foods and more antioxidants than many Americans get on average per day (5).


Sugar does more to your brain that just foster an addiction to the sweet ingredient. Eating large amounts of sugar can affect the brain’s pathways, potentially decreasing the ability to store new information. Sugar can interfere with communication between nerve cells, potentially altering your mood, memory and processing of information. It can feel as if you are in a fog
Many of us take the bait at the word “antioxidant,” buying health and beauty products without knowing exactly how these mysterious compounds actually benefit us. Let's clear that up: “Antioxidants act like little bodyguards to protect our cells from damage that can lead to premature aging and disease,” explains Cynthia Sass, Health’s contributing nutrition editor. They neutralize harmful free radicals, molecules that play a role in cancer, Alzheimer’s, heart disease, and more.
Baur JA, Pearson KJ, Price NL, Jamieson HA, Lerin C, Kalra A, Prabhu VV, Allard JS, Lopez-Lluch G, Lewis K, Pistell PJ, Poosala S, Becker KG, Boss O, Gwinn D, Wang M, Ramaswamy S, Fishbein KW, Spencer RG, Lakatta EG, Le CD, Shaw RJ, Navas P, Puigserver P, Ingram DK, de CR, Sinclair DA. Resveratrol improves health and survival of mice on a high-calorie diet. Nature. 2006;444:337–342. doi: 10.1038/nature05354. [PMC free article] [PubMed] [CrossRef]
Eating a diet that’s high in added sugar is bad news for your heart, according to a major 2014 study. The researchers found that eating more than the recommended amount of added sugar may increase your risk of dying from heart disease. Even if you go to the gym and eat your greens regularly, you aren’t immune from the effects of sugar on your health. Eating a high-sugar diet can set you up for disease, even if you’re otherwise healthy, according to a new study. Researchers found unhealthy levels of fat in the blood and livers of men who ate a high-sugar diet, which may increase the risk of heart disease, they report.
Let’s not forget about our little ones! When New York City public schools reduced the amount of sugar in their lunches and breakfasts, their academic ranking increased 15.7% (previously, the greatest improvement ever seen had been 1.7%).11 The study also eliminated artificial colors, synthetic flavoring, and two preservatives, showing the importance of natural ingredients for children.
Important Disclaimer: The information contained on Health Ambition is intended for informational and educational purposes only. Any statements made on this website have not been evaluated by the FDA and any information or products discussed are not intended to diagnose, cure, treat or prevent any disease or illness. Please consult a healthcare practitioner before making changes to your diet or taking supplements that may interfere with medications.
Legally, milk chocolate only needs to be at least 10 percent pure chocolate with at least 3.39 percent milk fat and at least 12 percent milk solids. (17)  Studies have shown that the proteins in milk might reduce the absorption of the healthy antioxidants from cocoa. What’s the problem with milk? Milk actually appears to bind itself to the flavonoids in chocolate, making them unavailable to our bodies. (18) This is why milk chocolate is not a good antioxidant source. It’s also why you don’t want to drink milk with your dark chocolate.
Reduces stress –If you are one of those chocolate lovers, you know that feeling of happiness and guilt when you put in your mouth that piece of flavorful candy. Now imagine that same feeling but without the guilt! You can achieve that with dark chocolate because now you know that it is better for your health and has much more benefits than regular or milk chocolate. There has been studies were people that ate dark chocolate showed a decreased amount of stress hormone levels.
Plants are humanity's greatest ally in the fight against climate change. Plants soak up carbon dioxide and turn it into leaves and branches. The more trees humans plant, the less heat-trapping carbon pollution in the air. Unfortunately, plants require a lot of water and land, so much that humans might need a new to find a new ally to help draw down all that carbon.
What do free radicals do exactly, and why are they so destructive? The body uses antioxidants to prevent itself from the damage caused by oxygen. Electrons exist in pairs; free radicals are missing an electron. This is their weapon of sorts. They “react” with just about anything they come into contact with, robbing cells and compounds of one of their electrons. This makes the affected cell or compound unable to function and turns some cells into “electron-seeking muggers,” leading to a chain reaction in the body and the proliferation of free radicals. Free radicals then damage DNA, cellular membranes and enzymes.
With this study we present a comprehensive survey of the total antioxidant capacity in foods. Earlier small-scale studies from other laboratories have included from a few up to a few hundred samples [20-22,29-31], and in 2007 the U.S. Department of Agriculture presented the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods report including 277 food samples [23]. These studies have been done using different antioxidant assays for measuring antioxidant capacity making it difficult to compare whole lists of foods, products and product categories. Still, a food that has a high total antioxidant capacity using one antioxidant assay will most likely also be high using another assay [20-22]. Consequently, the exact value will be different but the ranking of the products will be mainly the same whichever assay is used. In the present extensive study, the same validated method has been used on all samples, resulting in comparable measures, thus enabling us to present a complete picture of the relative antioxidant potential of the samples.
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