In the past 6 months, cocoa research has reached the tipping point.

A 2011 Harvard meta-analysis by Dr. Eric Ding and published in the Journal of Nutrition with 2,575 participants showed that cocoa consumption is associated with decreased blood pressure, improved blood vessel health, and improvement in cholesterol levels, among other benefits. In addition to decreasing blood pressure and improving blood vessel health, consumption of flavonoid-rich cocoa decreased “bad” LDL cholesterol among people under age 50 and increased good HDL cholesterol. Flavonoid-rich cocoa consumption also was linked to reductions in risk factors for diabetes, a major contributor to cardiovascular disease.

For more information on Eric Ding and his work, please visit Eric on the Huffington Post . All of his publications can be seen here.

However, think twice before running out to buy your favorite chocolate bars. Watch the video to find out why…