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Why Chocolate Is Good for Us

A new post in The New York Times’ Well blog reports on research suggesting that the key to the health benefits of chocolate lies in its indigestibility. “Researchers introduced cocoa to a simulated human digestive system made of glass vessels and donated gut microbes. They found that gut bacteria in the simulated colon further broke flavonols down into metabolites known to reduce cardiac inflammation. “Finally, the last undigested cocoa matter, now mostly fiber, began to ferment, releasing substances that improve cholesterol levels.” In addition, desirable probiotics “appeared to increase after the introduction of the cocoa, while less-salutary microbes like staphylococcus declined in number.”

Read it in The New York Times’ Well blog.