I HAVE ALWAYS, and still do, love chocolates, especially the dark ones although people always caution me about gaining weight.
But a recent video of Dr. Mark Hyman, a physician and founder/medical director of The UltraWellnessCenter, discussed how foods, including high-flavanol dark chocolate/cacao, support stem cell regeneration because of flavanols that stimulate stem cell release and migration for repair, leading to improved circulation and cardiovascular health.
Choosing quality dark chocolate (70% or more cacao) achieves such benefits. Hyman often features Dr. William Li on his Doctor’s Farmacy podcast that promotes food as medicine to activate the body’s natural healing through stem cell support, contrasting with mainstream medicine’s focus on supplements.
“[F]lavanols, the compounds in cacao beans (especially dark chocolate) acts as antioxidant and signal stem cells, which release adult stem cells from the bone marrow, allowing them to travel to damaged tissues for repair.
The concept of angiogenesis … is the formation of new blood vessels stimulated by foods like cocoa that supports the overall healing.”
STAY YOUNG FOREVER
His contribution to the Katie Couric Show (which last aired in 2013) entitled the Dr. Hyman Show examined many topics related to human health. He authored several books on nutrition and longevity, of which 15 have become New York Times bestsellers, including Food Fix, Eat Fat, Get Thin, and Young Forever.
Hyman, a proponent of pseudoscientific functional medicine– a form of alternative medicine– is board president of clinical affairs of the Institute for Functional Medicine and is the founder of and senior adviser to the Center for Functional Medicine at the Cleveland Clinic. He promotes the pegan diet, aka the fad diet.
His key concepts are: flavanols, the compounds in cacao beans (especially dark chocolate) acts as antioxidant and signal stem cells, which release adult stem cells from the bone marrow, allowing them to travel to damaged tissues for repair.
The concept of angiogenesis, he explains, is the formation of new blood vessels stimulated by foods like cocoa that supports the overall healing.
How it works is: 1) consume High-Flavanol Cocoa, specifically dark chocolate (70% or higher) or unsweetened cocoa powder provides these beneficial compounds– the flavanols trigger the body’s stem cells to move into the blood stream; 2) these mobilized stem cells go to areas needing healing, improving circulation and supporting various bodily functions.
NOT A CURE-ALL
In essence, Hyman promotes dark chocolate not as a cure-all, but as a delicious, natural way to leverage your body’s innate healing power by supporting stem cell activity, aligning with his functional medicine approach.
Other materials about dark chocolate attest that 72% cocoa content is rich in compounds called flavonoids– plant based antioxidant found in the cacao bean that have been linked to several health benefits
Antioxidants help protect the body from damage caused by harmful molecules called free radicals. The higher the percentage of cocoa in chocolate, the more flavonoids it contains such that a 72% dark chocolate has significantly more antioxidants than typical milk chocolates or the lower percentage dark chocolates.
Because of these antioxidants, eating small amounts of 72% dark chocolate contributes to:
• Improved heart health by helping lower blood pressure and improve circulation
• Enhanced brain function through increased blood flow and neuroprotective effects
• Reduced inflammation, which is linked to many chronic diseases
These findings are based on various studies, although experts agree that moderation is key. A few squares a day might offer health perks, but eating an entire bar at once won’t do you any favors.
MODERATE CONSUMPTION
One reason many people (including me) are reaching for 72% dark chocolate is the lower sugar content compared to milk chocolate. With just enough sweetness to satisfy a craving, it’s an excellent option for those wanting a treat that feels a little more balanced.
But not all 72% dark chocolates are created equal as some brands add fillers, artificial flavors, or oils that take away from the purity and potential benefits of the chocolate.
When choosing a bar, keep an eye on: a) A short, simple ingredient list, b) no hydrogenated oils or artificial additives and c) ethically- sourced cocoa, supporting sustainable farming practices.
Even then, moderate consumption is key. It can be a better-for-you treat that satisfies cravings and offers some antioxidant benefits. But remember, it’s still chocolate! Enjoy it thoughtfully and savor every bite.
Moderate consumption means a small serving of about an ounce per day to enjoy the benefits of 72% dark chocolate without overdoing calories or sugar. Dark chocolate still contains natural fats and sugars, so moderation is key for a healthy, balanced diet.
It’s good to remember that dark chocolate stimulates the release of endorphins and serotonin — chemicals linked to improved mood and relaxation. Its magnesium content also supports stress reduction and healthy brain function.
GOOD OLD SERG’S
My favorite old chocolate treat, Serg’s Chocolate is returning this year.
This sari sari store- accessible” chocolate brand left during the dictatorship of the President’s dad– Ferdinand E. Marcos– the Asian financial crisis, COVID 19 and many more negative events.
Randy Ong, son-in-law of Serg’s founder Sergio Goquiolay, said he wanted to revive the company, which is “fed on nostalgia and people’s penchant for comebacks and revivals.”
He recalled that the July 2024 Carina (international name Gaemi) floods hit their warehouse that housed the machinery, delaying the small-batch setup. But 2026 will be our restart year.
“We’re starting small — Serg’s Chocolate Bars — back where it all began in 1954 on Cordillera St., Quezon City. We’ll share our plan and progress (Q1) publicly for transparency and accountability,,” the company’s FB post said.
Serg’s was a popular local chocolate brand in the 1980s and 1990s, when local chocolates were few. Easily recognizable by its pinstripe wrapper, the chocolate was described as having a “smoother texture” than most chocolates today that was “not too sweet, not sour, or waxy.”
“Just balanced. Distinct. Dependable. A kind of chocolate that felt like a small reward after a long day or a simple reminder that someone thought of you,” the Star quoted a nostalgic blog.
Serg’s produced various chocolate products, including the Serg’s Chocolate Bar, Egg Chocolate, Pralin, Moonbits, Lollipop and Cocoa Powder.