Dark Chocolate....yum yum yummy!!!

I just saw this article and it's great because I love dark chocolate!!!

Time to turn to the ‘dark side’
March 29, 2005
It seems dark chocolate decreases blood pressure and improves insulin sensitivity in healthy people.
Previous research shows that cocoa and chocolate may protect the lining of blood vessels by improving nitric oxide bioavailability which influences the glucose uptake and insulin response. It is thought that nitric oxide levels could be increased because of flavanols. Flavanols are a subclass of flavonoids having antioxidant properties and are also thought to have positive metabolic effects.
Davide Grassi and colleagues from the University of L’Aquila, Italy, compared the effects of dark or white chocolate on blood pressure, glucose and insulin responses in healthy people. The study was performed in 15 healthy people (7 men and 8 women), with an average age of 34 years. After a seven day cocoa free run-in phase, the 15 subjects were randomly allocated to receive either 100g dark chocolate bars, which contained about 500mg polyphenols, or 90g white chocolate bars, presumably containing no polyphenols. After 15 days of chocolate the subjects continued a further seven day cocoa free phase (wash-out phase). Once the wash-out phase was completed the 15 subjects swapped to the other type of chocolate. At the end of each phase, the subjects were tested for glucose tolerance, insulin resistance and blood pressure.
The research team believe that polyphenol-rich dark chocolate, high in flavonols, may be able to improve insulin sensitivity and decrease blood pressure.
Dark chocolate significantly improved blood pressure, glucose and insulin responses in healthy people. The research team said that, “our study is the first one to show that cocoa may have favourable metabolic effects and thereby further protect against cardiovascular diseases”.