Cheryl Loves…Hot Chocolate

Photo Copyright: Green & Blacks

Kate Cook of London Nutritionists The Nutrition Coach says:

As we learned from Thursday’s live webchat, Cheryl likes nothing better than a nice warming hot chocolate drink – but not all chocolate is created equal – she should look for the dark hot chocolate drinks without too many other added ingredients – Chocolate is full of antioxidants, nutrients which can protect the body against ageing. Chocolate is chock-full of flavonoids—compounds found in the cacao plant.  Flavonoids may have potentially beneficial effects our circulatory system. They may also act as antioxidants, which are believed to prevent or delay certain damage to the body’s cells and tissues.

Cheryl might like the feel good factor that chocolate is famous for – chocolate contains small amounts of a chemical called phenylethylamine (PEA), which is a mild mood elevator. It’s the same chemical that our brain produces when we feel happy or in love. The mild rush we get from this substance may be why some people say they’re addicted to chocolate.

Cheryl probably picks the best hot chocolate – try Green and Black’s for that feeling of true luxury!  Mix the cocoa into a paste with cold milk – you could make it with rice milk too (then you don’t need to add sugar) and then add the hot milk in afterwards for a warming and comforting drink

It is not all good however – too much hot chocolate could lead to weight gain – but given the amount of dancing and exercise Cheryl does, it is not something she has to be too worried about at present.

Minerals: Cocoa and chocolate provide a treasury of minerals. Often working in conjunction with vitamins, these are also indispensable for normal physical function. The most significant of the minerals are:

• Magnesium: 6 – 60% The greatest concentrations are found in dark chocolate. Helps maintain a strong skeletal system.
  primarily active in the promotion of memory and brain function and in preventing depression.
• Calcium: 3 - 40% Mostly found in milk and white chocolate. Needed for the formation and maintenance of bones and teeth.
  Together with vitamin A, aids coagulation of blood in wounds.
• Copper: 0 – 60% Mostly found in dark chocolate and, to a lesser extent, in milk chocolate. Probably has a role in countering cardiovascular disease.
• Iron: 2 – 35% Mostly found in dark chocolate. Active in the transport of oxygen to all body tissues.
• Zinc: 7 – 17% The highest concentrations are found in dark chocolate. Important in the take-up of nutritional elements from macro-nutrients. Involved in cell growth and the repair of tissue in the body.
• Manganese: 0 – 100% The highest concentrations are found in dark chocolate and, to a lesser extent, in milk chocolate. Aids the functioning of the nervous system.

• Phosphorus: 25 – 35% Only in milk and dark chocolate. Involved in the maintenance of a strong skeletal system. Has a role in the utilization of energy arising from food.

Kate Cook