Chocolate does a heart good

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Your mama may have told you that if something tastes good, then it has to be bad for you.

And we’re told by a popular car maker that sometimes it’s good to be bad.

But now there’s scientific proof that both of those statements are true.

A study published in the journal Heart suggests folks who eat a lot of chocolate have a lower risk of heart disease and strokes.

A research team at Scotland’s University of Aberdeen discovered that eating chocolate could also lower body mass and lead people to work out just a little more.

But, before you run out and jump into a chocolate-filled bathtub, or slather your face with that brown, gooey goodness, there is a catch.

The good stuff is the stuff in the cocoa bean, which is the stuff that makes chocolate.

And inside the cocoa bean are flavonoids, a large subgroup of polyphenols that do good things for the inner linings of blood vessels.

The researchers tracked about 25,000 volunteers over a dozen years. The high consumers were the ones with the lower heart disease and stroke risk.

They ate or drank up to 100 grams of chocolate every day. That’s about the same as two Hershey’s bars, or five Godiva truffles, if that’s the way your roll.

The downside is that a hundred grams of chocolate have about 535 calories, or about a fourth of the daily recommended amount.

So, go ahead and have that chocolate spa treatment.

But just remember that too much of a good thing may not be a good thing.

Just some food for thought.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.