Research has proven that people who consume chocolate are at less risk of developing heart disease. While this is great news the caution is that white chocolate does not carry the same effect as brown or dark cocoa chocolate.
Precise reports are that a University of California-Davis researcher by the name of Andrew Whitehouse in 1996 made this startling discovery. He found that chocolate secretes a chemical called phenol, which is very effective in controlling frequently occurring heart disease.
Waterhouse advanced his argument from the knowledge that red wine was already reducing the risk of heart dysfunction and wanted to scrutinize the effects of other food people use on a regular basis.
By utilizing laboratory experiments which evaluated the amount of phenols present in a number of chocolate products such as baker’s chocolate, cocoa powder, and milk chocolate he confirmed that less than 2 ounces of milk chocolate provided the same amount of phenols as 5 ounces of red wine.
The conclusion is clear based on inferential statistical interpretations. Subsequently, in 2003, ‘ ‘ ‘the University Of Cologne, Germany published a new report on chocolate and heart disease. The Journal of the American Medical Association, Aug, 27, 2003 issue, carried the exciting report from the university’s Dirk Taubert, MD, PhD, and his colleagues.’ Researchers are continually combing for more evidence to inform their clients and the discipline.