Most of us have heard about the beneficial properties of chocolate at some point. If you’re a chocoholic, the idea that chocolate might be good for us may give you just what you need to keep it as a staple in your diet. But is it really that good for us?
Not so fast. According to the New York Times, the medical journal Lancet is now saying the very thing that makes chocolate good for you - the antioxidants called flavanols - also make chocolate bitter, and are usually removed by people making the candy.
The Lancet says the confectionery makers often strip the chocolate of its main health-promoting properties when it takes out the flavanols. Not only that, but the labels usually don’t let consumers know whether the chocolate comes with our without flavanols, making it a mystery as to whether your piece of chocolate has any health benefits at all.
The report contradicts a string of studies recently published touting the benefits of chocolate, NY Times said. The flavonoids in chocolate, which include the antioxidants called flavanols, are similar to those found in tea, red wine and some fruits and vegetables, foods also known for their heart-healthy effects, they said.
According to the NY Times, experts say you can boost your chances of getting a flavanol-rich bar by looking for very dark chocolate with few added ingredients.  The darker the chocolate, the higher it’s likely to be in flavonoids, according to the February issue of Mayo Clinic Health Letter. A typical bar of dark chocolate contains an average of 53.5 milligrams of flavonoids. A milk chocolate bar contains less than 14 milligrams, while white chocolate doesn’t have any, according to the Mayo report.
Don’t expect a miracle, though.  Even if your chocolate is chalk full of flavanols, you will probably only see modest benefits and you will still need to pay attention to calories and fat intake, says the NY Times.