Chocolate: Is it the New Health Food?
This workshop explores many aspects of the fruit of the Theobroma cacao tree including its place in history, different types of chocolate, how it’s processed and how it has been studied. Research on specific components in cocoa, including flavonoids, have led to a strong body of evidence that cocoa and dark chocolate may provide health benefits that include reductions in blood pressure and total and low-density lipoprotein cholesterol levels, prevention of DM2 and stroke reduction.