At least it is if you stick to cocoa, or chocolate with little saturated fat. Cocoa has flavonoids — the same health-boosting substances found in tea, red wine and soy foods. Studies suggest the flavonoids may help protect against heart disease and stroke. They slow blood’s ability to clot, and reduce potential for arterial plaque. One problem: Most commercial chocolate is made with partially hydrogenated vegetable oils and cholesterol-raising trans fatty acids — not to mention all the sugar and calories! For an occasional treat, choose dark chocolate, or cocoa made with lowfat milk.
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