HHS SAYS: TASTES GOOD AND IS GOOD FOR YOU!

WOW - good news for all except chocolate Easter bunnies.

Eric Ding,  a Harvard School of Public Health epidemiologist, reports that Flavonoids are antioxidants, commonly found in fruits and vegetables. A systematic review and pooling of randomized trials found that consumption of cocoa rich in flavonoids (i.e., dark chocolate)  may improve risk factors for heart disease and diabetes.

The release states that “Higher cocoa flavonoid consumption reduced systolic blood pressure, reduced LDL cholesterol, the bad cholesterol, increased HDL cholesterol, the good cholesterol.”