COCOA REDUCES BLOOD PRESSURE AND INSULIN RESISTANCE – (08-01-05)



Cocoa Reduces Blood Pressure and Insulin Resistance and Improves Endothelium-Dependent Vasodilation in Hypertensives

Need I say more?  Of course.  Remember, the mostly likely compound that protects in chocolate is the flavanols (also found in red grapes, tea, coffee) and this is NOT milk or white chocolate.  Hersheys is not going to suddenly promote Mr. Goodbar as a way to stay healthy (unless, of course, they took the same “twist the research to support your marketing” classes that the dairy industry attends…).  Stick with the dark chocolate.

Ironically, however, I have not seen a strong push to come up with a supplement that is made up of dehydrated chocolate or something along those lines to achieve the same benefits.  Guess that would be a hard sell…”here, take two capsules and day,” or “how ’bout some chocolate?”

Read entire article here

James Bogash

For more than a decade, Dr. Bogash has stayed current with the medical literature as it relates to physiology, disease prevention and disease management. He uses his knowledge to educate patients, the community and cyberspace on the best way to avoid and / or manage chronic diseases using lifestyle and targeted supplementation.







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Categories: Hypertension, Insulin
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