Practicing Moderation is Key to Satisfying Chocolate Desires
| January/February 1997
According to Dr. Penny Kris-Etherton, professor of nutrition science at Pennsylvania State University, "It's important for people to realize that chocolate can be incorporated into a healthy person's diet, and one doesn't have to give it up." Dr. Kris-Etherton was interviewed by registered dietitian David Feder for an article in the December 1996 issue of Better Homes and Gardens magazine. Facts versus Myths Chocolate has never been a high-cholesterol food. We know scientists recently found chocolate contains antioxidants which may actually lower LDL cholesterol, the "bad" form of cholesterol. Another assumption is that chocolate contains a high level of caffeine. A 1.5-ounce bar of milk chocolate contains 9 milligrams of caffeine, compared to the 150 milligrams found in one cup of strong coffee. Chocolate does not cause acne, hyperactivity or cavities. Satisfying Chocolate Desires Dr. Kris-Etherton says "People should not restrict or avoid chocolate intake because they think it's bad... With moderation, chocolate can be a part of a balanced diet." Feder suggest trading other diet extras for chocolate. "One ounce of milk chocolate has about the same amount of fat as 1 tablespoon of salad dressing or 1 tablespoon of butter or margarine." He recommends avoiding "burying your chocolate desires under several hundred extra 'low-fat' calories. Sometimes anything less than rich, pure chocolate won't satisfy you. If it takes 500 calories-worth of 'low-fat chocolate-flavored' cookies to satisfy your craving when a single fancy chocolate truffle (about 126 calories) will do, by all means go for the truffle." |
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