In the past, I’ve made a few posts regarding dark chocolate and hypertension. Here’s a link to a brief article that reminds us that indeed, research indicates that dark chocolate can improve blood pressure and may improve cholesterol levels and insulin sensitivity.
The article also points out that processing removes much of the benefits of the chocolate.
If you’d be interested in dark chocolate that is minimally processed (not dutched and is cold pressed), please e-mail me and I’d be happy to send you some information. My contact info is in the “About” page.
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