Chocolate is rich in flavonoids, and research shows that these nutrients reduce insulin resistance, improve insulin sensitivity, drop insulin levels and fasting blood glucose, and blunt cravings. But not all chocolate is created equal.
In a 2008 study from the University of Copenhagen, people who ate dark chocolate reported that they felt less like eating sweet, salty or fatty foods compared to volunteers given milk chocolate, with its lower levels of beneficial flavonoids (and, often, more sugar and fat, too).
Dark chocolate also cut the amount of pizza that volunteers consumed later in the same day, by 15 per cent.
The flavonoids in chocolate have also been shown to lower stroke risk, calm blood pressure and reduce your risk for a heart attack by 2 per cent over five years.
Another benefit of dark chocolate is its ability to boost cognitive performance.