Cocoa flesh from which the seeds are removed and dried. -
PHOTO BY ROSEMARY PARKINSON
YOU MIGHT not know that cocoa, a traditional Jamaican drink, helps prevent cancer and heart disease. Harvard University researchers, backed by candy producer Mars Inc., recently released the results of a 10-year study revealing that cocoa - rather, the flavanols in cocoa - can substantially reduce the risk of heart disease and cancer.
This interesting study involved a tribe of Indians called the Kuna. Some of these people live in Panama while others live on islands called the San Blas islands just off the coast of Panama. Researchers compared the causes of death in these two groups.
A big difference between both groups was that the Panama Kunas did not consume cocoa regularly, while the San Blas Kunas drank four to five cups of cocoa water per day. The study revealed that the San Blas Kunas, who drank the cocoa water, had a 1,280 per cent lower risk of death from heart disease than the Panama Kunas, and a 630 per cent lower risk of death from cancer.
This is great news for us as heart disease and cancer are the leading causes of death in Jamaica and the Western world.
WHAT'S HEALTHY IN COCOA
They are all rich in substances called flavanols, a type of polyphenols, which are chemicals that have an antioxidant effect on the body. This means they can 'destroy' free radicals - charged particles, produced by the body, which can damage cells, cause inflammation and trigger diseases like cancer.
Dr. Chang Yong Lee and colleagues at Cornell University in New York carried out tests to measure antioxidant levels in tea, red wine and cocoa.
A cup of cocoa came out on top in their study, suggesting that it was richer in antioxidants than a glass of red wine or a cup of green tea. However, we do not know what quality or strength of tea was used in that study as high-quality green tea has extremely powerful antioxidant properties.
WARNING - COCOA IS NOT CHOCOLATE
But don't leap to the wrong conclusions and think that chocolate candy and drinks are good medicine. Yes, cocoa is a major ingredient in commercial chocolate products but most chocolate drinks and candy contain large doses of sugar and milk fat to make them sweet and delicious. Eating milk chocolate bars, for example, will not help you prevent cancer or heart disease because adding dairy products and lots of sugar to chocolate effectively cancels out the healthy antioxidants in the cocoa itself.
A good rule of thumb is to consume chocolate containing a minimum of 70 per cent pure cocoa. Avoid added sugars, artificial sweeteners and milk fat to truly gain the natural anti-cancer benefits of cocoa. The best form in which you can consume cocoa is its most pure form: raw cacao. Cacao is the actual bean that cocoa comes from, and it is one of the richest food sources of flavanols available.
The best cocoa is natural cocoa powder or the compressed chocolate sticks sold in the market. Use soy milk instead of cow's milk. Sweeten with small amounts of dark sugar or stevia. The studies also show that drinking cocoa as a hot beverage provides the best health benefits.
VARIETY THE SPICE OF LIFE
While consuming cocoa on a regular basis will indeed help you significantly reduce the risk of cancer and heart disease, remember that it is not your only option. A wide variety of foods and beverages contain flavanols: green and black tea, pomegranate, cherries, apples, apricots, blackberries, raspberries, purple grapes, callaloo, kale and other greens.
However, for cocoa lovers, the word is out: Your favourite food has finally been proven to help prevent cancer and heart disease, the top two causes of death in Jamaica.
Email Dr. Tony Vendryes at vendryes@mac.com, visit him at www.anounceofprevention.org or listen to 'An Ounce of Prevention' on Power 106 FM on Fridays and Saturdays at 8:00 p.m.
