CHOCOLATE...it has been all over the news again recently.

The big supermarkets are being slammed by health experts for selling Easter eggs far too soon before the event, and the concern is that people are consuming way too much chocolate which can have serious health implications.

As with anything to do with nutrition, there is a continuum which goes from not very good for your health to eat more of that and your health will benefit. And this can also be applied to chocolate to a certain extent.

On one end of the spectrum there is highly refined, highly processed milk chocolate with added extra ‘sugary bits’ and representing the opposite end of the scale is organic, dark chocolate which has a higher concentration of cocoa, is less processed, but still contains a fat and sugar content.

Eating too much of the milk chocolate variety has long been associated with conditions such as type II diabetes, high blood pressure and heart disease, due to its raised content of cocoa butter, sugar, vegetable oil, emulsifiers and flavourings. Not a single ingredient that benefits your body.

Dark chocolate on the other hand, while still carrying the high calories, has been found in a number of studies to help reduce cholesterol levels, prevent cognitive decline and reduce the risk of cardiovascular problems.

This is due to its antioxidant properties.

As with all things nutrition, I believe in moderation.

If you do enjoy a piece of chocolate, consider switching to the dark side to indulge your sweet tooth.

But if you are on a weight loss journey or have other health concerns, it may be time to take out the chocolate for a while.

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