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One major reason that chocolate often makes the news is that it contains a class of phytochemicals called flavonoids and in particular one called epicatechin. Flavonoids are known to have benefits to the circulatory system. This is not in dispute. They are antioxidants, which help remove charged atoms (that can harm cells) from the blood stream.

But from that point, opinions diverge widely. Some experts argue that the presence of those antioxidants is enough to declare that chocolate does have some health benefits. Others point out that the presence of fat and sugar in chocolate products outweighs the benefits. They also say that flavonoids are present in other foods, such as vegetables which don't have the high fat and sugar content that chocolate often does.

So maybe the old pharmacological rule may be helpful. 'Dosage makes the poison'. Anything is harmful in large enough quantities, even water. It can expand cell membranes to a dangerous degree and only recently someone died from drinking too much water. In moderate amounts, even fat and sugar are positive benefits.

Complex sugars are to be preferred because they take longer to break down, but simple sugars are still carbohydrates and provide much needed energy. Fat, in modest amounts, performs useful biological functions like regulating certain hormones in the brain. It is also a type of carbohydrate that can provide quick, needed energy.

One major form of fat in chocolate is stearic acid which is a saturated fat. These are generally not preferred, as they can increase the 'bad' type of cholesterol, although some studies suggest that stearic acid, as found in chocolate, does not contribute to that and in fact may help lower cholesterol.

The problem arises when these are consumed in high quantities, which is easy to do when eating a chocolate bar, chocolate fudge or chocolate ice cream!!

Chocolate does contain other compounds that can have positive health effects. Though the amount of caffeine in a chocolate bar is only about 10-30% or less than that found in a cup of coffee, which might actually be a good thing. Low amounts of caffeine are known to be healthy.

While research continues, and the pros and cons will continue to be debated, consider Aristotle's view that moderation is the key to well-being. Modern science would probably also agree. Go ahead and give your Mum a well deserved chocolate gift for mothers day!

History of Chocolate
Our research on chocolate tells us that the word 'chocolate' is a combination of terms from the Aztecs meaning 'bitter water'. This seems quite odd, considering we typically associate chocolate with something sweet. The sweetness is the result of modern processing techniques, not something inherent in chocolate. The Aztecs and Mayans knew chocolate as the hot liquid made from brewing the crushed bean of the cacao plant which has plenty of alkaloids, making it taste bitter.

Nevertheless, even these ancient cultures viewed this plant as providing 'food for the gods'. Perhaps it was the lift they got from the Theobromine, a substance similar to caffeine. Or maybe they ate too much and felt the effects of the Anandamide, a compound similar to that found in marijuana. The most likely explanation however is that chocolate just tastes great.

Whether chocolate is made in the form of antioxidant-rich dark chocolate, or even white chocolate that is chiefly cocoa butter with no cocoa solids, it is creamy, tasty and highly satisfying. Milk chocolate is the most popular variety and falls somewhere in between, as a mixture of cocoa solids, milk solids and sugar.

Chocolate in every form and consumed in moderation is a healthy and delicious treat. Chocolate is recommended for astronauts and climbers, and forms part of the diet of most of the population on earth. While making chocolate is relatively simple to process, to make it well requires considerable art and experience. Chocolate is found in almost every country in the world.

Chocolate makes its way into recipes as diverse as chocolate ice cream, chili and chocolate martinis. Chocolate is a favorite ingredient of cooks around the globe and as a hot cocoa brew, it's unbeatable.

Chocolate even finds its way into foods that are not cooked at all. Raw chocolate is consumed in various forms. It is used as a main ingredient in many raw foods and organic 'power' bars of all varieties.

Given how chocolate can lift the mood of anyone feeling down, it is no wonder that it is consumed so widely today. Many people race to chocolate when they’re sad, and gobble it down to celebrate their joy. It forms part of myths and rituals in many countries and participates in the happiness of those occasions.

No one needs to encourage anyone to enjoy some nice fine chocolate. Whether you have bought the chocolate for yourself or have been given a box of chocolates - the trick is keeping family away from your stash, especially after they have tried some. Hide some chocolate today.