Stop Eating Chocolate? Oh, No!

Eating dark chocolate in modest amounts has been recommended in the past for two reasons: It contains isoflavones and antioxidants that have some ant-inflammatory effects. Small amounts (one ounce or less) also satisfy a sweet tooth and can take the place of unhealthy carbohydrates (cakes, cookies) in the healthconscious diet.

Lately, there have been reports that some brands of dark chocolate (including organic brands) contain significant amounts of lead and cadmium, so my patients are asking if they need to give up chocolate altogether. My answer is usually that moderation is the absolute key guiding point: If you’re eating a few small squares of dark chocolate, you’re safe. But if you’re chowing down on large chocolate bars every day, it’s best to cut down on the quantity!

How do these metals get into chocolate, anyway? It turns out that the water supply and the soil where cacao trees are grown can contain varying amounts of lead and cadmium, and the metals end up in the cacao (cocoa) beans.

How might these metals affect you? In high quantities, lead can harm the liver, the bone marrow, and the nervous system (especially in developing babies). Cadmium can cause lung injury if inhaled and digestive disturbance if ingested. If your chocolate intake is moderate, there’s probably no need for concern, but if you’re worried about excess ingestion, your doctor can check levels of these heavy metals in your blood.

So, when it comes to dark chocolate, the bottom line is always moderate intake. I still believe that small amounts of dark chocolate are healthy, especially when consumed instead of chips, cookies, ice cream, or cake. !

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