For the longest time, I have insisted that dark chocolate was medicinal and have long ago disavowed all other inferior forms of chocolate including milk chocolate and white chocolate.  Dark chocolate provides polyphenols with a high antioxidant activity, and of all the chocolates, has fewer unhealthy fats and refined sugars. Recent research is also showing that eating a few pieces of dark chocolate each week (choose 70% or higher of cacao – the raw, unprocessed version of cocoa – or pure cocoa solids) is a heart-healthy and stress (specifically the hormone cortisol) reducing treat too, as it can:

• Fight free radicals. Plant foods rich in flavonoids and antioxidants are beneficial to humans: antioxidants protect our cells from damage caused by free radicals, which have been linked to heart disease and other health concerns. Dark chocolate comes from the cacao plant, which provides these compounds.
• Help prevent heart disease. British researchers looked at seven studies that focused on chocolate and cardiac health. Their findings suggest that people who ate more chocolate reduced their risk for heart disease: those who ate dark chocolate weekly had a 37 percent lower risk of any heart disease than those who ate the least amounts.
• Raise good (HDL) cholesterol. The cocoa butter in dark chocolate is heart-healthy monounsaturated fat that scientists believe can raise HDL, or good cholesterol.

Dark chocolate also appears to decrease the risk of stroke – Swedish researchers found that women who ate high amounts of chocolate – the equivalent of about two bars per week – had a 20 percent lower risk of stroke. British researchers found the number to be closer to 30 percent. Before you start loading up on candy bars, be aware that more studies are needed to determine what amount and type of chocolate is best. For now, look for a fair trade or organic dark chocolate that provides at least 70 percent cocoa content and enjoy in moderation.