Even the most tempting treats can have health benefits
CHoCoLATE For years chocolate has had a bad rap as a “sinful” food and yes, many kinds of chocolate are not good for you. They’re high in calories and packed full of sugar and fat.
However, research has shown that dark chocolate made from 70% or more cocoa solids may have health benefits. That’s because cocoa contains antioxidants called flavonoids that do lots of good things for your body, including increasing blood flow. As a result this can:
Improve your heart health by lowering levels of bad cholesterol and making blood less likely to clot.
Lower blood pressure.
Improve brain power by boosting your memory, attention span, reaction time and ability to solve problems.
Improve your skin so that it is moister, smoother and less likely to react to UV light.
Another compound found in chocolate, theobromine, may also be good for you. British researchers think it helps to stop persistent coughs, thanks to a study which showed it was more effective than codeine, which is generally considered to be the best cough medicine available over the counter.
Scientists at Yale University also found theobromine may reduce the risk of the dangerous pregnancy related condition pre-eclampsia. Their trial showed women who ate chocolate at least five times a week were up to 40% less likely to get pre-eclampsia than women who ate it less than once a week. But remember that not all chocolate is equal – dark chocolate is best – and if you do eat it, you need to cut down on calories elsewhere in your diet so you don’t gain weight.
RED WINE The health benefits of red wine have been much touted in the past few years, but what exactly is it about this popular alcohol that makes it good for you?
Well, like chocolate, it contains flavonoids, which have all sorts of health benefits, but the compound that makes it extra special is resveratrol, which is found in the skin of red grapes. Researchers believe resveratrol may:
Slow tumour growth in some cancers.
Prevent damage to nerve cells.
Protect against gum disease.
Reduce the risk of blood clots that can cause heart attacks and strokes.
Slow down the ageing process.
Help joint mobility.
Studies show it may also protect against Alzheimer’s. It appears to hinder plaque formation in the brain, which can lead to this common form of dementia.
However, if you think this gives you an excuse to knock back lots of red wine, think again. The alcohol content in red wine can be bad for you if you drink too much.
CoCoNUT oIL Coconut oil contains saturated fats, so it has to be bad for you, right? Actually, wrong.
It differs chemically to all other fats and oils, and the main fatty acid found in coconut oil, lauric acid, is the same type found in breast milk, which is particularly good for you. It is antiviral, anti-bacterial and anti-fungal – and it’s not fattening.
In fact, lauric acid is burned almost immediately by the body for energy so it is not converted into body fat or cholesterol. Research into the health properties of coconut oil suggests it may:
Reduce the risk of heart disease.
Lower cholesterol.
Boost energy.
Improve digestive disorders like irritable bowel syndrome.
Help you lose weight or maintain a healthy weight.
Support your immune system.
It’s even thought that rubbing coconut oil into your skin can help keep your skin smooth and soft, preventing wrinkles. (Polynesian people will not be surprised to read this!)
It can be used in cooking in place of other oils and because it goes solid when it’s refrigerated or kept at room temperature (unless it’s hot), it can be used as a spread in place of margarine or butter. It is not the same thing as coconut milk or cream. But all coconut oils are not equal – those that have been hydrogenated lose their health-giving abilities in the manufacturing process, so virgin coconut oil (available from health food stores or online) is best. And as with everything, moderation is the key.
Could an ancient grain be the superfood of the future? A small white seed grown as early as 3500BC by the Aztecs could help in the battle against life-threatening illnesses.
Called salba, the ancient grain has been shown in tests to have many health benefits, and may reduce the risk of heart disease, especially in patients with type 2 diabetes, by decreasing blood pressure, reducing inflammation and thinning blood. (Diabetes patients have an increased risk of having a heart attack or stroke.)
Professor Vladimir Vuksan, from the University of Toronto, found that adding it to the diet not only helped improve the health of people with diabetes but also provided important nutrients for everyone. His team found that these tiny seeds are packed full of antioxidants and are also rich in all-important omega-3 fatty acids, which cut the risk of blood clots, improve mental health and reduce inflammation in the body.
As far as nutritional value goes, the recent research says salba has:
Six times more omega-3 than salmon.
Six times more calcium than whole milk.
Three times more iron than spinach.
The potassium content of one and a half bananas.
15 times more magnesium than broccoli.
Three times the amount of antioxidants in blueberries.
Salba is also a rich source of dietary fibre and protein. It is added to the bread baked by a Taranaki bakery called Yarrows.
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