“New research indicates chocolate, eaten in moderation as part of a healthy diet, can reduce blood clots and lessen the risk of heart disease and strokes.” (From an article in the New Zealand press, 25 Sept 1999)

This is a discovery of volunteers in an Australian university who selflessly ate 100g of milk chocolate bars every day for three weeks in the name of research. The astonishing results showed that the white blood cells (which initiate blood clotting) were less active in the chocolate-eaters than in the volunteers who stayed on normal or alternative-snack diets.

Antioxidants:

Chocolate not only protects you on the inside, it can help you on the outside, for instance, " to ensure smooth, silky skin avoid rough foods like celery, potato skins and shredded wheat. Stick to silken foods like cream, chocolate sauce and mashed potatoes " (Taken from an interview with Miss Piggy, conducted by Henry Beard.)

Miss Piggy has a point, though she may not know the scientific basis for it. The fibrous part of the cocoa bean contains powerful anti-oxidants, the same as those found in grape skins no less, these mop up harmful free radicals in the blood which, if left to run riot, destroy skin cell membranes and cause the breakdown of elastin fibres, without whose support skin becomes wrinkled and saggy and nobody loves us. According to best selling nutrition writer, Jean Harper, “nothing protects your health and extends life more than a steady supply of antioxidants to your cells” .