Want a Sweet Way to Reduce Stroke and Cardiovascular Risk? Try Chocolate

There’s a growing body of research that cocoa (either in chocolate or straight) may reduce the risk of heart attacks, strokes, and other cardiovascular problems.

In two papers written by researchers at Harvard’s School of Public Health, consuming flavonoid-rich cocoa (FRC) was associated with decreased blood pressure, improved blood vessel health, blood flow, and improved cholesterol levels.

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