“Numerous studies indicate that flavanols may exert significant vascular protection because of their antioxidant properties and increased nitric oxide bioavailability,” writes Davide Grassi, from the University of L’Aquila in Italy, and colleagues. “In turn, nitric oxide bioavailability deeply influences insulin-stimulated glucose uptake and vascular tone. Thus, flavanols may also exert positive metabolic and pressor effects.”
A trial and crossover trial had interesting results
Important information shows effects on insulin, depending upon the flavonoid content of the chocolate
Studies have shown that dark, but not white, chocolate decreases blood pressure and improves insulin sensitivity in healthy persons. These findings indicate that dark chocolate may exert a protective action on the vascular endothelium also by improving insulin sensitivity. More studies are needed, also the quality of the chocolate is essential.
The problem is that diabetics may love chocolate, but many chocolates are not good for diabetics. Cacao however has many beneftis, and is being realised as the original use it was put to by the Aztecs.
the interesting point is that dark chocolate, and cacao produces the effects
Look at the history of how chocolate was made before, using the point to avoid is the normal things which are used in commercial chocolate. If you want to see what has been hitting America, and what is interesting see other benefits of cacao.
Remember that complex sugars release slowly too into the bloodstream. So look at glycemic index of foods. Links to diabetic organisations welcome. with thanks, and blessings
