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Recent additional studies on the new Dark Chocolate continue to show it is consistently beneficial in new ways not previously tested.

They now find out that Dark Chocolate is full of important nutrients and anti-oxidants that benefit everything connected to your body form, from your heart to your mood.

Please be aware--that the research studies revealing and proving all of these amazing benefits was on premium dark chocolate, not the usual form (milk chocolate) you have been buying for years.

Familiar, is the traditional highly processed, highly sweetened mass produced, milk chocolate, that most people think of when they think "chocolate".

The only real difference on this candy bar is the words "Dark Chocolate" now on the outside label.

We are talking about is the plain Dark Chocolate itself, not mixed as an ingredient with sugar and milk etc. Good, pure dark chocolate is double the figure of regular chocolate flavonoids, which are some of the most powerful antioxidants on earth. That's content is the key to their natural goodness

The beneficial flavonoid content is at least 3 to 10 times greater then other substances promoted for this such as blueberries etc. Take a look at these facts: DARK CHOCOLATE is new to the "super food" category because it is exceptionally high in antioxidants and nutrients such as magnesium, short in 85% of diabetics.

Ounce for ounce, chocolate is one of the richest food sources of these crucial substances.

The work of antioxidants is to neutralize free radicals--rogue oxygen molecules that can cause health problems and overall accelerate aging.... and of course the usual problems that come with the normal aging process.

Dark Chocolate is unusually rich in many normally scarce nutrients and supplies meaningful amounts of potassium, zinc, and magnesium. We are talking only about Unsweetened CHOCOLATE.

Do not add milk to cocoa, do not buy dark "milk added" chocolate, Somehow milk drops the benefits.

DARK CHOCOLATE opening up your blood vessels (relaxing them) (lowering your blood pressure) (overcoming hypertension) is the main benefit of dark chocolate.

What is amazing is it naturally lowers your blood pressure.

The Kuna Indians who were involved in one large study drink cacao (mixed with water) five times a day and AVERAGED a perfect blood pressure level during the study of 110/70.

There have been many studies and the best results seem to be with those consuming just over 3 ounces of premium quality dark chocolate daily.

The two largest studies were over several years and both found that Dark Chocolate not only helps relax blood vessels so blood can flow through them easier. Those on it had half the deaths then the groups who had gone off chocolate totally.

DARK CHOCOLATE drank as coca is a safe, mild stimulant that unlike coffee, it has relatively little caffeine.

The benefit your author notes most, (despite little caffeine,) a quick increase in alertness, thinking ability (ideal before tests) and improvement in mood (anti depressant) that has a half life of six hours after eating.

Therefore to fully enjoy all the health, well being and other benefits you need the right amount of the right chocolate 3 times a day, about six hours apart.

Understand regular chocolate has the same benefits as dark chocolate; it just takes roughly twice as much for the same benefits.

There have now been at least 100 studies on various chocolates and we have gone thru them and published many of the surprising benefits. One of the big things we search for is side affects or down side and in all the studies we have not found a single one.

You will read some populular authors poo pooing chocolate benefits, saying everybody knows chocolate makes you fat so you have to go easy on it..

What they do not even bother to understand is there is nothing fattening about chocolate without sugar, milk and other additives.. We are talking about unadulterated, chocolate itself.

Many of these studies reveal and claim cocoa can also treat blocked arteries, congestive heart failure, stroke, dementia, even impotence and help with mental alertness, romance etc. (you already knew that last one) and we could go on.

It is called chocolate "nibs", which has been around for a long time...just new to most of us chocolate converts.

Most of us until diagnosed with diabetes, ate a lot of our chocolate in candy bars, kisses, (drops) and other forms of candy -- like chocolate syrup over our ice cream and of course the traditional all important chocolate chips in cookies. The chocolate you had been enjoying this way in these forms is almost certain to be highly processed and full of sugar and additives.

Chocolate "nibs," on the other hand, is ideal for us diabetics and anti obesity war people because this chocolate consumption is almost like eating the cacao bean or as close as you can get.

When they harvest the cacao "bean" it starts picking a pod, and inside are small "nibs."

These nib bits are what cacao actually comes from. So you have been eating these little pieces of chocolate made into (ground up) and mixed what you have known as chocolate with milk and sugar, also called " milk chocolate". Most chocolates novices do not know that you can eat chocolate nibs roasted, or raw just as they are harvested..

No sugar, no milk, no oil, no other "candy" fillers.

And that's exactly what Chocolate Nibs are -- the chocolate in conventional natural form, just as nature intended. Some are gently roasting the cacao bean and then crush the nibs. The result is something that resembles crushed nuts. Nibs are a perfect way for eating out of your hand, you can sprinkle them on most anything, even salads for extra flavor and crunch, (Mix some in a anything that calls for added crushed nuts, and instead of walnuts,) add chocolate nibs, or add both.

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DISCLAIMER: Any and all information and/or articles contained within this website are not meant as nor should they be taken, viewed and/or interpreted as medical advice. They are presented for your information, your education on the subject and as a guideline only. If you have any questions or need additional information, please consult your family doctor or trained medical personnel before taking any action. Information is edited by a layman from published authors and scientific reports, plus personal experience as a diabetic. If you notice any substantive errors please contact the publisher harlanjacobsen@webtv.net, put the word "Diabetes" in the subject line.