Chocolate is a complex food with over 300 compounds and chemicals in each
bite. Dark chocolate has far more antioxidants than milk or white chocolate,
since it has 65 percent or higher cocoa content. Recent medical research indicates
that cocoa rich in cholesterol-battling antioxidants helps ward off some of the
factors associated with heart attacks and stroke.

The antioxidants in chocolate are called flavonoids, (compounds also found
in tea, red wine and some fruits and vegetables). They slow the processing of
"bad" LDL cholesterol into material that clogs the arteries, and at the same
time make blood platelets less likely to clump and cause clots. Since standard
chocolate manufacturing destroys up to half of the flavoniods, chocolate
companies have formulated ways to make dark chocolate that keeps up to 95%
of its flavoniods.

While a little dark chocolate is good, a lot is not better. Chocolate still is
packed with calories. If you're going to eat more chocolate, you'll have to
watch your caloric intake. Exercise and a balanced diet is the best way to keep
a healthy heart.

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