Daily consumption of dark chocolate is associated with positive effects on insulin sensitivity and blood sugar. Chocolate with a high cocoa content (100%) is frequently considered to have a low-glycemic index since it does not cause a spike in blood sugar levels.
Discover how to enjoy chocolate without the guilt
• On the labels, look for 100% cacao (no other ingredients). If a lower percentage is given, look for additional ingredients. Cacao butter is acceptable.
• Check products for stabilisers, additives, and sly sugars like maltodextrin and sugar alcohols like xylitol!
• The recommended portion of cocoa is 30 grams in a day (but not every day) in order to avoid consuming too many calories.
• Dark chocolate contains less sugar and has fewer calories than milk chocolate, so you can indulge in a small amount.
• Eat chocolate after a protein-heavy meal for a stable glucose response.
A large source of calories, commercial chocolate bars from the grocery store may be heavy in sugar and fat.
Dark chocolate (with a cocoa content of 70% or more) can improve insulin sensitivity.
Insulin sensitivity measures how effectively the body can use insulin to lower blood sugar levels.
Moreover, flavanols, a plant nutrient found in cocoa, were shown to stimulate nitric oxide production in the body. Nitric oxide helps dilate blood vessels, improving blood flow and cellular glucose uptake.
