The phrase “gut foods” tends to conjure up images of hard-to-pronounce kefir, kimchi, and kombucha.
But it turns out that something as simple as a chocolate bar could actually have real benefits for your gut.
According to gut health scientist and registered dietitian Dr. Megan Rossi, this is due to plant chemicals called polyphenols, found in some sugary cocoa-based snacks.
They have been shown to promote the growth of beneficial bacteria and ultimately help protect against inflammation and disease.
Fiber also plays a major role in the gut properties of choccy.
Dr Rossi, founder of The Gut Health Doctor, said: “Cocoa can even influence the growth of certain microbes in our gut. »
But not all sweets are created equal, warns the expert.
While some may be beneficial, others may actually worsen your gut health through ingredients like emulsifiers.
If you’re craving a hit of sugar but don’t want to wreak havoc on your stomach, Dr. Rossi recommends Lindt Excellence Dark 90%.
The bar, available for around £2 in most supermarkets, contains just four ingredients – cocoa mass, cocoa butter, low fat cocoa powder and sugar – and is a pleasant gut drink.
Dr Rossi said: “This is one of my favorite candy bars.
“After lunch, I take two squares. I adopted them after a patient in his mid-90s attributed his longevity to his daily consumption of dark chocolate.”
Similar bars include: Taste the Difference 90% Ugandan Dark Chocolate (£1.65 from Sainsbury’s), Ombar 90% Organic Vegan Fair Trade Dark Chocolate (£2.10 from Ocado) and 85% Organic Dark Chocolate from Green & Black (£1.75 from Tesco). ).
Dr. Rossi also advises choosing bars containing dried fruit and/or nuts for “extra fiber and botanicals.”
Lindt Excellence 70% Raspberry & Hazelnut Dark Chocolate (£3.50 at Ocado), Belgian Dark Chocolate with Raisins & Almonds (£2 at Waitrose) and Ritter Sport Nut Selection Whole Dark Hazelnuts (£1.70 at ASDA) would enter all in this category. .
But the nutritionist will avoid any product containing sugar syrup, such as caramel, as it tends to be loaded with emulsifiers and other additives.
That probably means no Cadbury Dairy Milk Toffee Chocolate (£1.35 from Morrisons), Galaxy Smooth Milk Toffee Chocolate Block Bar (£1.25 from Iceland) or LION Bars (70p from Waitrose).
High-salt chocolate should also be avoided because “too much salt is not good for gut microbes,” Dr. Rossi added.
That could rule out Reese’s Peanut Butter Cups (80p from Sainsbury’s), Hu Salty Dark Chocolate Bar (£2.50 from Holland & Barrett) and Fudge Kitchen Himalayan Salted Caramels (£8.50 from John Lewis).
So why are some chocolates good for you and others not?
Dr. Rossi said that dark chocolate (70% cocoa or more) contains between 8 and 11g of fiber per 100g, compared to 3g in milk chocolate.
That means it’s “high in fiber” and a great source of prebiotics, which help it feed our gut bacteria, she said.
Cocoa is one of the best-known sources of polyphenols, containing a higher antioxidant content than most foods, Dr. Rossi said.
Although these polyphenols decrease during processing (which reduces bitterness), generally speaking, the higher the cocoa content, the higher the level of polyphenols.
So when deciding which bar to choose, maybe consider choosing one that contains at least 70% cocoa, she added.
Several studies have linked dark chocolate consumption to potential health effects, including regulating insulin levels, lowering blood pressure, and reducing the risk of stroke and diabetes. kind 2.
“Interestingly, those who ate chocolate also consumed more vegetables and less alcohol,” Dr. Rossi said.
She pointed to a study published last year in the European Journal of Epidemiology, which found that people who ate 12g of chocolate a day – or about two squares – had a 12 percent lower risk of dying prematurely from all causes. combined, compared to those who did not consume it. I don’t eat chocolate.
Separate research found that chocolate lovers were 16 percent less likely to die from heart disease and 12 percent less likely to die from cancer.
“Flavonoids, the plant compounds in cocoa, are thought to be anti-inflammatory, and inflammation is known to contribute to many common diseases),” the expert said.
“The higher the cocoa percentage, the more flavonoids the chocolate contains.
“If you’re not used to dark chocolate, start with 65 or 70 percent and gradually increase.”
When comparing expensive collagen supplements to a humble cup of cocoa, one would assume that the former are more likely to promote a more youthful complexion.
Despite promises of “glowing skin” and a “youthful look in weeks,” the Journal of Cosmetic Dermatology found that most claims about collagen supplements are unfounded.
Chocolate, on the other hand, is a winner, according to Dr. Rossi.
She said, “Collagen is a protein, so when your body breaks it down into amino acids (the building blocks of protein), it doesn’t know if those amino acids are coming from your dinner or your supplement.
“Polyphenols found in plant-based foods, such as cocoa, have been shown to fight skin aging.
“A high-quality randomized controlled trial involving 64 women with visible facial wrinkles found that those who drank a cocoa-based drink daily versus a placebo drink for 24 weeks had a greater positive effect on wrinkles and facial lines. ‘elasticity.”
A study looking at the link between chocolate consumption and memory, brain performance and mental state found that scores were significantly higher in those who ate sweets once a week than in those who didn’t. never or rarely laughed.
“While drinking a block of chocolate every day isn’t going to boost your IQ, consuming a few squares on a regular basis may indeed support your brain health,” Dr. Rossi said.
Once considered the “food of the gods” by the ancient Maya, chocolate is known to produce a transient feeling of well-being, and some people consider it an aphrodisiac, Dr. Rossi said.
“As tempting as it may be to have another good reason to enjoy chocolate, unfortunately the idea that chocolate is an aphrodisiac is not supported by science,” she added.
When a group of 153 Italian women between the ages of 26 and 44 were asked about their recreational habits and sexual function, it appeared that those who ate more chocolate reported higher sexual activity.
But upon closer examination of the data, it was revealed that these women were significantly younger and their scores were similar when adjusted for age.
Just in case you’re thinking about starting to eat chocolate with every meal, Dr Rossi said it’s important to remember “the boring truths”.
“Many of the above health benefits have been demonstrated with cocoa (compared to chocolate) and come from observational studies. Higher quality feeding studies are therefore needed before we start ‘prescribing’ it for treat illnesses (outside of mental health – which anecdotally has worked as a treatment for some of my older patients!),” the gut health expert said.