Regardless of your gender or age, nine out of ten people love to eat chocolate! Sounds familiar? Especially to women.
Surprisingly, chocolate affects women differently from man. This fact is a result of a study done by Anthony Auger from UW-Madison. The study shows that women have a stronger craving for chocolate. The given explanation is rooted in the female cyclic (rise & fall) hormones of estrogen and progesterone which trigger the craving for chocolate. A second reason why women crave chocolate more than men is that chocolate is rich in magnesium. During the menstruation, women need to increase their magnesium intake and chocolate seems to address the need.
So if you think you eat chocolate only for pleasure, the answer is that there is more to it.
If you choose to eat, try to grab the dark chocolate – it is a better choice, and it’s healthier!
Dark chocolate also helps reduce your risk of stroke. Dark chocolate contains phenylethylamine (PEA), the same chemical your brain creates when you feel like you’re falling in love. PEA encourages your brain to release endorphins so eating dark chocolate will make you feel happier.
Despite the encouraging/positive facts of why we should eat dark chocolate, MODERATION is the key to balancing the negative side effects of over-consuming chocolate. Overeating dark chocolate will lead to overweight and blood sugar increases. Dark chocolate contains sugar and fat as well.
A small amount of 75% dark chocolate will give you the benefits you want and at the same time will protect you from the negative ones. A square or two three times a week will keep the balance.
Enjoy eating healthy!
Chocolate Raspberry Cupcakes
- ½ cup organic butter, soft at room temperature
- ½ cup brown sugar
- 2 organic eggs at room temperature
- 1 ½ organic rice flour
- 1 cup organic cocoa powder
- 2 tbs baking powder
- 1 cup organic almond milk
- 1 ¼ fresh organic chopped raspberries (if out of sesame you can use frozen or can)
- Preheat oven to 375F
- Combine butter, sugar, eggs in a bowl and mix until light and creamy
- Add flour, cocoa powder & baking soda and mix.
- Add almond milk, beat till mixture is smooth
- Spoon into muffin pan lined with baking cups, about 2/3 full.
- Top with 3-4 raspberries (or 1 tbs), pushing it into the dough
- Bake about 20-30 minutes